Over the weekend I was planning the week's menu for my family and was wondering what to make for lunch. And then it came to my mind simple hodgepodge sausage. We really love this one hearty soup in all variants, but we haven’t cooked it for a long time and we miss it. Therefore, it was decided - we will prepare delicious and aromatic hodgepodge! My family supported me and demanded that I cook it right away, without putting it on the back burner.
Since the decision was spontaneous, I only had boiled sausage and hunting sausages. So it appeared incredible tasty soup Solyanka with sausage. The recipe is very simple and quick, anyone can do it!
Ingredients:
- 2.5 liters of water
- 150 g boiled sausage
- 4 pcs hunting sausages
- 1 carrot
- 1 large red onion
- 5-6 potatoes
- 3 pickled cucumbers
- 2 tbsp. l. tomato paste
- 3 lemon wedges
- 100 g pitted olives
- 2 tbsp. l. vegetable oil
- salt to taste
- 0.5 tsp each black pepper, paprika, Provençal herbs
- 2 bay leaves
- 5 allspice peas
- a few sprigs of parsley
How to cook solyanka with sausage:
First, let's cook the broth. Suitable for meat, chicken or vegetable. I used chicken drumstick. Let's wash the meat and pour it cold water. Place the pan on the fire and bring the broth to a boil. Remove the foam with a slotted spoon and simmer the broth for 25-30 minutes.
Meanwhile, wash and peel the potatoes and cut them into medium-sized cubes.
Then remove the chicken from the finished broth (it can be used to prepare other dishes).
Pour the potatoes into the broth and boil them until soft for about 10 minutes, as required by the classic solyanka recipe with sausage.
While the potatoes are cooking, prepare the remaining vegetables. Cut the red onion into cubes, grate the carrots, and cut the pickled cucumbers into thin strips.
Pour into the frying pan sunflower oil. Add onions and carrots to it. We will sauté them over low heat. When the vegetables become soft, add cucumbers to them.
Stir and continue cooking the ingredients together. We'll add it in a minute. tomato paste, mix. To make the hodgepodge with sausage even tastier, you can replace the paste with natural tomato juice.
Let the mixture simmer for a little longer and turn off the stove.
When the potatoes are cooked and soft, add the sautéed vegetables into the pan.
Cut the boiled sausage into strips, and the hunting sausages into slices. Cut the pitted olives into rings.
A couple of minutes after the vegetables, add sausage and olives to the hodgepodge.
Wash and finely chop the parsley. After the sausage, add herbs and spices to the soup. Add salt and a few slices of lemon.
Let's wait until the hodgepodge with sausage and olives boils and turn off the heat.
We will serve the hodgepodge immediately while it is still hot.
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Today we will prepare another one for you famous soup- this is a mixed meat hodgepodge. You could even say that this is a holiday soup. It depends on how you feel about it. There are two ways of preparing this soup and probably thousands of options. The first trend is that it should be prepared only from freshly purchased products, the second trend is that it can be prepared from everything that is in the refrigerator or left after the holiday. I think there is no need to divide this soup like that.
Of course, what you put in the pan is what you get. But we don’t keep food in the refrigerator for months, and we certainly won’t put anything that has spoiled in the pan. Therefore, both options are acceptable. For holiday soup, it is better to use freshly purchased products.
How to prepare mixed meat solyanka at home
Solyanka, this dish is purely ours, Russian. Strange as it may seem, no one claims for this dish that they invented it. Any hodgepodge can be called classic, because there is no standard. Each housewife adds her own. So we will prepare some classic dishes for you.
Menu:
Solyanka meat
Ingredients:
For a 5 liter pan:
- Pork 300 grams
- Beef 300 grams
- Hunting sausages 200 grams
- Smoked meats to your taste 400 grams
- Potatoes 250 grams
- Carrots 100 grams
- Onion 100 grams
- Tomato paste 100 grams
- Pickled cucumbers 300-400 grams
- Vegetable oil 60 grams
- Salt, spices, coriander, peppercorns
- Olives, lemon, sour cream, herbs: for serving
Preparation:
Solyanka must be prepared from a very large quantity different meats. And smoked meats must be present. That’s why we took beef, pork, sausages, and smoked meats.
1. Cut the pork and beef into small oblong pieces.
2. Place the chopped meat in a deep pan to cook.
3. Add to meat Bay leaf, coriander, allspice peas, multi-colored peppercorns. Add everything to your taste.
4. Salt the meat, about a little more than half a tablespoon. I advise you to add less salt first, and then, if necessary, add more salt.
5. We begin to cut the smoked meats. We cut them into the same long pieces.
6. We also cut the sausages into strips. First, we cut the plates diagonally, and then we cut them into strips.
7. Cut potatoes and carrots in the same way, first into circles, and from the circles into strips.
8. Take the bow. Cut the onion into small cubes.
9. Pour just a little vegetable oil into the frying pan, just so that the onions don’t burn, and add the onions. Place on the fire and fry until golden brown.
10. The meat has already boiled, boiled for 2-3 minutes, now all the water from the meat needs to be drained and washed hot water pan, also rinse the meat with hot water, put it back in the pan and pour boiling water over it. The fact is that the first broth is very fatty and all unnecessary substances go into the first broth, so we drain it. Now you need to add salt to the second broth. Since you poured boiling water, the broth will boil quickly.
11, Our onions have turned golden, now you can add other vegetables to them.
12. Grate the cucumber on a very coarse grater.
13. Add the cucumbers to the onions, turn the heat above medium, sauté the onions and cucumbers a little.
14. About 4 minutes after adding the cucumbers, add tomato paste. If you don’t have tomato paste, you can make it with ketchup or tomatoes.
15. Mix everything, reduce the heat to very low, close the lid and leave to simmer for 5-6 minutes.
16. Now let's get back to the meat. Make sure the meat is cooked and soft. Pork cooks faster than beef, you need to keep this in mind and try the beef. If the meat is ready, add chopped potatoes and carrots to it.
17. Watch the frying. She became ours homogeneous mass. Everything was completely extinguished. Tomato paste does not separate. The roast is ready.
18. When the potatoes in the soup are almost ready, they still have 1-2 minutes left until they are fully cooked, but they are already soft, add the frying to the soup with the meat, potatoes and carrots.
19. Next we send the smoked meats. Mix everything well. The soup should come to a boil and simmer for another 5-7 minutes.
20. After it boils, a greasy film forms on the surface of the soup. If you don't love fatty soup, remove it with a spoon. After the soup has stood, the same greasy film may form again; this can also be removed.
21. Solyanka is ready. Turn off the stove. Stir and taste for acidity. Who loves sour soup, pour a little cucumber pickle into it straight from the jar.
Pour the hodgepodge into plates. Add a few olives, sour cream, lemon and serve.
And the smell..! And the taste..!
Bon appetit!
Solyanka recipe with sausage
Ingredients:
- Beef brisket - 600 g.
- Broth - 2.5 liters
- Boiled sausage
- Boiled smoked sausage
- Sausages (you can add tongue, kidneys, etc.)
- Ham (neck, carb, etc.)
- Onion - 1 large head
- Medium carrots - 2 pcs.
- Tomatoes - 3-4 pcs.
- Pickled (or pickled) cucumbers - 3-4 pcs.
Preparation:
1. Place meat in a saucepan and pour 2.5 liters of water. Close the lid and cook for 1.5-2 hours. We do not add salt, since we will use sausage, and sausage, as you know, has a lot of salt.
2. Cut the carrots into strips.
3. We also cut the cucumbers into strips.
4. Cut the onion into small cubes.
This hodgepodge does not contain our usual potatoes, but you can add them if you wish.
To prepare hodgepodge we will need various meat delicacies. Sometimes I like to do this with an assortment of different types of sausages. You can of course type whatever you like. In total, you will need about 800 g of meat delicacies. I definitely put it in the hodgepodge boiled sausage, sausages, boiled-smoked sausages, neck or carbonate, in general, everything that caught your eye in the store.
5. Start slicing. Cut the boiled sausage into strips.
6. Cut the sausages. Usually we cut it into a semicircle. Cut the sausage in half and cut into half rings.
7. Cut the carbonate. This one is already a straw.
8. Cut the boiled smoked sausage and ham, all into strips. Thin round ham.
Please always remember - the taste of solyanka directly depends on the meat set. Therefore, choose fresh, tasty and high-quality products.
Do not use this dish as a way to dispose of food that has been left in the refrigerator. although some prefer to do the opposite, to cook hodgepodge precisely because of this.
9. The cutting is ready. Separately add boiled sausage and sausages, separately sliced boiled-smoked sausages and separately sliced carbonate, neck, etc. We will fry them differently.
Now you need to fry everything, vegetables and slices.
10. Heat a little vegetable oil in a frying pan. Place about 2/3 of it in hot oil. boiled sausage and sausages. We will add the rest to the hodgepodge without frying.
11. When the sausage is browned, put about half of it in a cup with the unfried one, and leave the rest in the frying pan so that it becomes deeply fried. Not to the point of crunch, but strong. This will create interesting taste, with hints of raw, browned and deep-fried sausage. When the sausage is fried, set it aside for now.
12. Place the smoked and boiled sausage into the frying pan. There is no need to pour oil here. Sausage has its own fat. But if your frying pan is old, the bottom does not have an anti-stick coating, then it may be worth adding a drop of oil. We will not fry this sausage too much. Fry it for 2-3 minutes and set aside.
13. We add such delicacies as carbonate, neck and the like unfried.
14. We put chopped onions in a frying pan, as a rule, after frying smoked-boiled sausages, there is enough fat left in the frying pan, we put the onions there and fry them for 2-3 minutes, until transparent.
15. Add carrots to the fried onions and fry everything together for another 3-4 minutes. The carrots should be lightly fried.
16. To make it roast better, add 1/2 -1 teaspoon of sugar to the pan.
17. Add tomatoes to the fried onions and carrots. You can mince the tomatoes or chop them finely. Fry everything together for another 3-5 minutes.
18.V last resort add salty ones, well extreme case, if there are no salted, pickled, cucumbers. Fry for another 1-2 minutes.
19. Our frying is ready. We remove it from the fire.
20. While you and I were cutting and frying everything, we made some broth. Let me remind you that we did not add salt to the broth; before boiling, we skimmed off the foam and added a few peas of allspice and black pepper into the broth.
21. Remove the meat from the broth and set aside. Strain the broth. Wash the pan and pour the broth into a clean pan.
22. Let the meat cool a little and cut it small pieces. We will add meat to the hodgepodge unfried, but if you want, you can fry it a little.
23. Let the broth boil and put our roast into it. Close the lid and wait for the broth to boil again.
24. Add sliced smoked sausage.
25. We also put chopped boiled meat there.
26. Add sliced boiled sausage and add all the other cuts we have.
27. Let the hodgepodge boil again and cook for another 5-10 minutes. Add half a glass of marinade from the solyanka to green olives(taste to taste).
28. Be sure to taste and, if necessary, add salt, sugar and lemon juice. The taste of solyanka should be sweet, sour and salty.
29. At the very end, add a couple of bay leaves. Let the hodgepodge cook for another 3-4 minutes, turn off the heat. Close the lid. Let the hodgepodge brew for 20-25 minutes.
Solyanka is completely ready.
Solyanka is usually served with olives, capers and lemon. If there are no capers, take them pickle. Cut the lemon into slices, the cucumber into cubes, and the olives into slices. Sometimes sour cream is served, but this is not for everyone.
Pour the hodgepodge into plates. If desired, add a little greenery, and of course olives and lemon.
This is the dish we got..! Beauty! Yummy!
Bon appetit!
Solyanka recipe
Ingredients:
For a 5 liter pan:
- Pork meat - 0.5 kg
- Smoked sausage - 400 g.
- Boiled pork - 500 g.
- Pickled cucumbers - 200 g.
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Tomato sauce (paste) - 200 g.
- Olives - 150 g.
- Pepper
- Bay leaf
- Lemon
- Sour cream
Preparation:
1. Place water in a saucepan on the fire and bring it to a boil. Cut the meat into small pieces
and put it in the pan for 30-40 minutes.
2. Cut the boiled pork into small pieces.
3. We also cut the smoked sausage into small pieces.
4. The meat has already boiled, you need to remove the foam and leave to cook.
5. Finely chop the onion.
6. Pour a little vegetable oil into the frying pan, heat it and put the onions in it. Fry it until golden brown.
7. Cut the cucumbers in half, cut the other half in half and cut into small cubes.
8. The onion has turned golden, add cucumbers to it. Fry for 10 minutes. When you fry onions with cucumber, the solyanka turns out very tasty.
9. Cut the potatoes in half, then cut into strips and cut into small cubes.
10. Stew onions and cucumbers, add to them tomato sauce, mix everything and let it simmer for another 10 minutes.
11. The onions and cucumbers are already ready, the meat has already been boiled for 40 minutes, add chopped sausage and boiled pork.
12. Immediately add chopped potatoes to the broth. You need to add salt, add about a tablespoon of salt.
13. The potatoes are almost cooked, add our fried onions and cucumbers to the broth. Let it boil and cook for about 10 minutes.
14. Everything is boiling, all the ingredients are included. Pepper our hodgepodge and add bay leaves to taste, 1-3 leaves.
Our solyanka is ready, we need to let it brew for 15-20 minutes.
Pour into plates and add a lot of herbs, olives, sour cream and a slice of lemon to each.
Enjoy.
Bon appetit!
Classic solyanka recipe
Each housewife has her own meat hodgepodge, of course, everyone supports the main direction - you can put a little of everything in the refrigerator into the hodgepodge, experiment. Take your favorites meat products, pickles, olives, capers, etc. and prepare hodgepodge according to your recipe.
If you want to know anything additional about hodgepodge, if you have questions, if you have suggestions or advice, write in the comments
Video - mixed meat solyanka
Bon appetit!
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Thanks to a large number meat and rich broth, Solyanka is rightfully recognized as the most hearty first dish. And her taste qualities are able to conquer the heart and stomach of any gourmet. Serving such a soup at the table means pleasing your family and guests, and this is an undoubted success for the cook! Today Povar.co is ready to reveal the main secret of hodgepodge, provide a recipe with photos and describe in detail all the stages of preparation so that you can cope with this dish with a bang.
Solyanka soup recipe classic with sausage
In fact, traditional solyanka involves the use of meat. But it needs to be cooked for at least an hour, which significantly increases the total cooking time. In the modern world, when every minute of the housewife counts, such soup is not very relevant. But replacing the meat ingredient with a related one, sausage, is an excellent solution. The dish turns out just as rich and nutritious, and cooks very quickly. Let's find out step by step recipe preparations!
The composition of the soup with a total volume of about 4 liters includes:
- 150 grams of boiled sausage;
- 5 hunting sausages;
- 6-7 potatoes;
- 2 red onions;
- 3-4 pickled cucumbers;
- 1 carrot;
- a tablespoon of tomato paste;
- a few slices of lemon;
- salt, herbs, spices.
How to cook solyanka with sausage
You can use ready-made meat or vegetable broth. If you don't have one, it will do plain water– 3-3.5 liters. Place the chopped potatoes into the boiling liquid. Next, coarsely grate the carrots and cut the onion into half rings. Sauté these 2 ingredients for vegetable oil until they become soft. The next step is to add cucumbers to the frying pan, passed through coarse grater, and tomato paste, thoroughly mixing the products. Simmer the mixture over low heat for four minutes, and only then put it in a saucepan, where the potatoes already become soft. At this time, salt the soup and add your favorite spices. Now it's time for the meat component. Cut the dumplings into strips, sausages into half rings. We put it all into the pan. The final chord is lemon slices and herbs.
Advice! The right hodgepodge should be spicy, at least a little. If ready soup if it doesn’t have enough “pepper”, you can add cucumber pickle to it.
Solyanka recipe with smoked sausage
It just so happens that almost everyone loves smoked meats. That’s why pizza, salad, and soup seem tastier to us with smoked rather than boiled sausage. This statement fully applies to hodgepodge, so why not prepare it according to a new recipe?
We will need:
- 150 grams each of cervelat, salami, ham and raw smoked sausage;
- 150 grams of potatoes;
- 0.5 kg of tomatoes;
- 200 grams of pickled cucumbers and bell peppers;
- 1-2 onions;
- 1/2 lemon;
- 3-4 cloves of garlic;
- parsley, bay leaf and other spices, dill, salt;
- sour cream.
Homemade solyanka recipe
We put the water on the fire and wait for it to boil. Pour in the potatoes, cut into cubes.
Interesting! It turns out that they not only cook meat solyanka, but also mushroom and even fish. Instead of potatoes, you can use rice or pearl barley. Particularly enterprising chefs prepare soup from meat by-products - hearts and kidneys. But soup without cucumbers is no longer a hodgepodge, so don’t forget to add them during cooking!
Next, fry the chopped sausage in vegetable oil for five minutes. Add finely chopped onion and garlic to it. After another 5 minutes, add tomatoes and peppers to this frying pan and simmer until tender. When the potatoes are cooked, add the contents of the frying pan to the pan, add bay leaves and ground black pepper. Now chop the cucumbers, pour them into the hodgepodge, cook for another 5 minutes. At the last stage of cooking, add herbs and lemon. Serve the soup hot, season with sour cream if desired.
List of ingredients:
- 400 grams of sausage to your taste (preferably two types);
- 4-5 potatoes;
- 2-3 pickled cucumbers (you can use pickled ones);
- 2 fresh tomatoes;
- half a lemon;
- 1 onion;
- 10 pitted olives;
- herbs, salt, spices.
How to cook hodgepodge
Cut the potatoes into small cubes and boil until almost done. Fry the onion for 5 minutes, then add the chopped sausage and fry for another 5-10 minutes. We send this mixture to the potatoes, add chopped cucumbers, tomatoes and olives. Squeeze the juice from half a lemon into the soup, sprinkle with salt and other spices. When the hodgepodge is ready, leave it to steep for at least 10 minutes. Serve in portions, decorating the surface of the dish with herbs.
This combination of tastes, according to gourmets, is the richest. Therefore, the time spent preparing the soup pays off with delight when tasting the dish. So, let's prepare the necessary components:
- 300 grams of raw beef;
- 200 grams of any smoked meat and sausage;
- 6 sausages;
- 3 pickled cucumbers;
- 1 carrot;
- 3 tablespoons of tomato paste;
- 2 onions;
- 1-2 tablespoons of any flour;
- olives, lemon, herbs, spices.
Team solyanka recipe
Place the beef in boiling water and cook until tender, seasoning with salt, bay leaf and pepper. Remove from the pan, cut into thin slices, and pour back. Next we send chopped cucumbers and olives. Remaining meat ingredients cut into strips, fry in a frying pan, then lower into the broth. We also fry the onion, cut into half rings, add flour and tomato paste to the frying pan, simmer for a minute and pour into the soup. Add a little ground pepper, greens, boil for another 2 minutes, turn off the heat, let it brew.
Cooking solyanka with sausage and different types of meat - video
Solyanka is the favorite first dish of a huge number of people. They love it for its richness and original aroma. It will warm you up on cold days and help you quickly satisfy even your ravenous hunger. The simplest version of this soup includes in the recipe sausages.
How to cook solyanka with sausage?
Let's start with the simplest and most common option. The soup according to this recipe is nutritious, slightly spicy and aromatic. The dish will appeal to both adults and children.
For this recipe for hodgepodge with sausage, you should prepare the following list of products: 3.5 liters of water, 175 g of boiled sausage, 5 hunting sausages, carrots, a couple of red onions, 6 potatoes, 3 large pickled cucumbers, 1 tbsp. a spoonful of tomato paste, 3 slices of lemon, 100 g olives, oil, salt and spices.
Step-by-step instruction:
- Pour water into a saucepan and bring it to a boil. Place potatoes cut into large cubes there;
- Grate the peeled carrots and cut the onion into half rings. Remove the skin from sausages and cut them into strips, and olives and sausages into circles;
- To prepare the dressing, fry the onion and carrots in hot oil until soft. Send them cucumbers, cut into cubes. Mix everything, add pasta and mix well. Simmer over low heat for 4 minutes. and transfer the contents of the pan into the saucepan;
- Now it's time to add salt, spices and sausages. When the potatoes are soft, you can add olives and lemon to the hodgepodge. Serve with greens.
How to cook hodgepodge with smoked sausage in a slow cooker?
Soup, which is prepared using the recently popular technique, is called lazy by many. The thing is that everything is prepared in one container, and the time is significantly reduced. The taste of this dish is no different from the version prepared in the classic way, that is, on the stove.
For this recipe you should prepare the following list of products: 215 g each of brisket and ham, 5 sausages, 3 spicy sausages, 5 smoked pork ribs, 5 pickled cucumbers, a couple of onions, a jar of olives, 3.5 tbsp. spoons of tomato paste, lemon, salt, pepper, sour cream and herbs.
Step-by-step instruction:
- Pour oil into the multicooker and fry on "Bakery" chopped onion until
transparency. Then add the cucumbers cut into cubes and cook for another 8 minutes; - It's pasta time, continue cooking for another 5 minutes. Now add sausages chopped in any way, pieces of olives and pour hot water. Don't forget to add spices. Cook for 45 minutes. in mode "Quenching". Serve with herbs, sour cream and lemon.
Solyanka recipe with sausage and olives
Another version of the soup that does not use olives, but pitted green olives. They add sourness to the dish and unusual taste. If desired, the composition of the products can be changed by adding your favorite ingredients.
For this recipe for hodgepodge with sausage and olives you need to prepare: 3 liters of water, 225 each of smoked and boiled sausage, 12 olives, 5 potatoes, a couple of slices of lemon, pickles and tomatoes, onions, herbs and spices.
Step-by-step instruction:
- Boil water, add salt and potato cubes;
- Cut the peeled onion into cubes and also chop the tomatoes. Fry the vegetables in a frying pan;
- Peel the sausage, cut into strips, put it in the soup and add the onion and tomato there. In 10 min. Before the end of cooking, add olive rings and herbs. Serve with lemon.
How to prepare hodgepodge with sausage?
This dish combines great amount ingredients, which makes it incredibly satisfying, tasty and aromatic. Many people like to eat this soup after a feast to get rid of a hangover and a feeling of heaviness.
TeamSolyanka is prepared from the following ingredients: 3 liters of water, 0.5 g of beef on the bone, 225 g of smoked sausage, 4 sausages, a couple of onions, 110 g of pitted olives, 2 large pickles, 2 tbsp. spoons of tomato paste, 3 tbsp. tablespoons butter, parsley, lemon, laurel, salt and peppercorns.
Step-by-step instruction:
- Wash the meat thoroughly, place in a saucepan with water and bring to a boil. Peel one onion and add to the beef. Leave everything to cook for 1.5 hours on low heat. After the time has passed, add the laurel and pepper and cook for another 20 minutes;
- Cool the cooked meat, and discard the bay and onion. Strain the broth through a fine sieve and bring it to a boil again;
- Cut the cucumbers into strips and place them in a heated frying pan. Add 2 tbsp. spoons of broth and simmer them for 5 minutes. Then, transfer the cucumbers to the broth;
- Cut the peeled sausages into cubes or bars. Cut the cooled beef into small pieces. Take care of the olives, which need to be cut into rings;
- Cut the peeled onion into small cubes and fry it in oil until transparent. Add pasta and sausages to it. Cook for 4 minutes. stirring constantly, then transfer everything into the pan. Place meat, sausage, olives and salt there. Cook for 10 minutes, then turn off the heat, close the lid and leave to brew for a while. Serve with lemon slices and chopped herbs.
How to cook hodgepodge with sausage and mushrooms?
You can use different types of mushrooms to prepare soup, for example, champignons, chanterelles, honey mushrooms, etc. In general, the more varieties of mushrooms, the more aromatic and tastier the dish will be.
For this recipe for solyanka soup with sausage, you should prepare the following list of products: 0.5 kg chicken fillet, carrots, 2 onions, 200 g salami, half a lemon, 125 g champignons, 2 pickled cucumbers, 150 g olives, 3 bay leaves, 2.5 tbsp. spoons of tomato paste, pepper, salt and vegetable oil
Step-by-step instruction:
- Rinse the fillet, peel off any films, place in a pan and pour boiling water over it. Place it on
minimum heat and cook for 30 minutes, periodically skimming off the foam; - At this time, cut the peeled sausage into small cubes. Chop the washed and peeled mushrooms as well as the sausage. Cut the olives into rings, and the cucumbers into cubes. Grate the peeled carrots and chop the onion into small cubes;
- Cool the cooked meat and cut into small pieces. Place it in a frying pan and fry in oil for 5 minutes. You then need to add the sausage and cook for another 3 minutes. Separately, fry vegetables and mushrooms in a frying pan for 7 minutes;
- Add meat with sausage, vegetables, olives, pasta and pre-peeled and sliced lemon to the boiling broth. Boil the soup for 25 minutes, serve with sour cream.
We presented the most popular recipes solyanka with sausage, which each housewife can change depending on her own preferences, this is probably the appeal of a hearty soup.
Thanks to the large amount of meat and rich broth, Solyanka is rightfully recognized as the most satisfying first course. And its taste is capable of winning the heart and stomach of any gourmet. Serving such a soup at the table means pleasing your family and guests, and this is an undoubted success for the cook! Today the site is ready to reveal the main secret of hodgepodge, provide a recipe with photos and describe in detail all the stages of preparation so that you can cope with this dish with a bang.
Solyanka soup recipe classic with sausage
In fact, traditional solyanka involves the use of meat. But it needs to be cooked for at least an hour, which significantly increases the total cooking time. In the modern world, when every minute of the housewife counts, such soup is not very relevant. But replacing the meat ingredient with a related one, sausage, is an excellent solution. The dish turns out just as rich and nutritious, and cooks very quickly. Let's find out the step-by-step recipe!
The composition of the soup with a total volume of about 4 liters includes:
- 150 grams of boiled sausage;
- 5 hunting sausages;
- 6-7 potatoes;
- 2 red onions;
- 3-4 pickled cucumbers;
- 1 carrot;
- a tablespoon of tomato paste;
- a few slices of lemon;
- salt, herbs, spices.
How to cook solyanka with sausage
You can use ready-made meat or vegetable broth as a base for the soup. If this is not available, ordinary water will do - 3-3.5 liters. Place the chopped potatoes into the boiling liquid. Next, coarsely grate the carrots and cut the onion into half rings. Saute these 2 ingredients in vegetable oil until they become soft. The next step is to add cucumbers, passed through a coarse grater, and tomato paste to the frying pan, thoroughly mixing the products. Simmer the mixture over low heat for four minutes, and only then put it in a saucepan, where the potatoes already become soft. At this time, salt the soup and add your favorite spices. Now it's time for the meat component. Cut the dumplings into strips, sausages into half rings. We put it all into the pan. The final chord is lemon slices and herbs.
Advice! The right hodgepodge should be spicy, at least a little. If the finished soup lacks “pepper,” you can add cucumber pickle to it.
Solyanka recipe with smoked sausage
It just so happens that almost everyone loves smoked meats. That’s why pizza, salad, and soup seem tastier to us with smoked rather than boiled sausage. This statement fully applies to hodgepodge, so why not prepare it according to a new recipe?
We will need:
- 150 grams each of cervelat, salami, ham and raw smoked sausage;
- 150 grams of potatoes;
- 0.5 kg of tomatoes;
- 200 grams of pickled cucumbers and bell peppers;
- 1-2 onions;
- 1/2 lemon;
- 3-4 cloves of garlic;
- parsley, bay leaf and other spices, dill, salt;
- sour cream.
Homemade solyanka recipe
We put the water on the fire and wait for it to boil. Pour in the potatoes, cut into cubes.
Interesting! It turns out that they cook not only meat solyanka, but also mushroom and even fish. Instead of potatoes, you can use rice or pearl barley. Particularly enterprising chefs prepare soup from meat by-products - hearts and kidneys. But soup without cucumbers is no longer a hodgepodge, so don’t forget to add them during cooking!
Next, fry the chopped sausage in vegetable oil for five minutes. Add finely chopped onion and garlic to it. After another 5 minutes, add tomatoes and peppers to this frying pan and simmer until tender. When the potatoes are cooked, add the contents of the frying pan to the pan, add bay leaves and ground black pepper. Now chop the cucumbers, pour them into the hodgepodge, cook for another 5 minutes. At the last stage of cooking, add herbs and lemon. Serve the soup hot, season with sour cream if desired.
List of ingredients:
- 400 grams of sausage to your taste (preferably two types);
- 4-5 potatoes;
- 2-3 pickled cucumbers (you can use pickled ones);
- 2 fresh tomatoes;
- half a lemon;
- 1 onion;
- 10 pitted olives;
- herbs, salt, spices.
How to cook hodgepodge
Cut the potatoes into small cubes and boil until almost done. Fry the onion for 5 minutes, then add the chopped sausage and fry for another 5-10 minutes. We send this mixture to the potatoes, add chopped cucumbers, tomatoes and olives. Squeeze the juice from half a lemon into the soup, sprinkle with salt and other spices. When the hodgepodge is ready, leave it to steep for at least 10 minutes. Serve in portions, decorating the surface of the dish with herbs.
This combination of tastes, according to gourmets, is the richest. Therefore, the time spent preparing the soup pays off with delight when tasting the dish. So, let's prepare the necessary components:
- 300 grams of raw beef;
- 200 grams of any smoked meat and sausage;
- 6 sausages;
- 3 pickled cucumbers;
- 1 carrot;
- 3 tablespoons of tomato paste;
- 2 onions;
- 1-2 tablespoons of any flour;
- olives, lemon, herbs, spices.
Team solyanka recipe
Place the beef in boiling water and cook until tender, seasoning with salt, bay leaf and pepper. Remove from the pan, cut into thin slices, and pour back. Next we send chopped cucumbers and olives. Cut the remaining meat ingredients into strips, fry in a frying pan, then lower into the broth. We also fry the onion, cut into half rings, add flour and tomato paste to the frying pan, simmer for a minute and pour into the soup. Add a little ground pepper and herbs, boil for another 2 minutes, turn off the heat, and let it brew.
Cooking solyanka with sausage and different types of meat - video
