Solyanka thick recipe with sausage. Solyanka soup meat team classic recipe with sausage

Over the weekend, I was planning a menu for the week for my family and thought about what to cook for dinner. And then it came to my mind simple hodgepodge sausage. We love this one so much hearty soup in all variants, but it has not been prepared for a long time and they miss it. Therefore, it was decided - we are preparing a delicious and fragrant hodgepodge! Relatives supported me and demanded to cook it right away, without putting it off indefinitely.

Since the decision was spontaneous, in the refrigerator I only had boiled sausage and hunting sausages. So appeared incredible tasty soup solyanka with sausage. The recipe is very simple and quick, everyone 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 slices
100 g pitted olives
2 tbsp. l. vegetable oil
salt to taste
0.5 tsp. black pepper, paprika, herbes de provence
2 bay leaves
5 allspice peas
a few sprigs of parsley

How to cook a hodgepodge with sausage:

Let's cook the broth first. Suitable meat, chicken or vegetable. I used chicken drumstick. Wash the meat and pour cold water. Put the pot on the fire and bring the broth to a boil. Remove the foam with a slotted spoon and boil the broth for 25-30 minutes.

In the meantime, wash and peel the potatoes, cut them into medium-sized cubes.

Then we take out the chicken from the finished broth (it can be used to prepare other dishes).

Pour potatoes into the broth and boil it until soft for about 10 minutes, as required by the recipe for classic hodgepodge with sausage.

While the potatoes are cooking, prepare the rest of the vegetables. Cut the red onion into cubes, grate the carrots, and cut the pickled cucumbers into thin strips.

Pour into the pan sunflower oil. Throw in onions and carrots. Let's saute them on a slow fire. When vegetables become soft, add cucumbers to them.

Stir and continue to cook the ingredients together. After a minute, add tomato paste, mix. To make the team hodgepodge with sausage even tastier, you can replace the pasta with natural tomato juice.

Keep the mixture on fire for a little more and turn off the stove.

When the potatoes are cooked and become soft, pour the browned vegetables into the pan.

We cut the boiled sausage into strips, and the hunting sausages into circles. Pitted olives cut 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, pour the greens and spices into the soup. Add salt and a few circles of lemon.

Solyanka with sausage - tasty and satisfying spicy soup with sourness. To prepare a mixed hodgepodge, you can use the sausage left over from any celebration or buy it specially. It is believed that the most delicious hodgepodge is obtained if you use as much as possible for its preparation. different types sausages and meat. I propose a simple and fast option cooking hodgepodge - on the broth with three types of sausage. The meat on which the broth was cooked can also be used to make sausage hodgepodge if desired.

Ingredients

2.5 l. chicken or beef broth
150-200 gr. doctor's sausage
150-200 gr. raw smoked sausage
150-200 gr. smoked sausages or ham
1-2 carrots
1 bulb
3-4 pickles
a handful of black olives or olives
1/2 st. brine from cucumbers
1/2 st. brine from olives (olives)
1 lemon
3 art. lies. tomato paste
2-3 bay leaves
peppercorns
salt and pepper to taste
vegetable oil for frying

Cooking

Boil chicken or beef broth.
Grate peeled carrots and pickles. Finely chop the onion.
Fry the onion in vegetable oil until golden brown, add carrots to it. Fry them together for a couple of minutes. Add pickles. Fry a little more At the end of frying, add tomato paste and simmer for 3-5 minutes. If needed, add a couple of tablespoons of water.
Separately in a small amount vegetable oil fry chopped sausages.
Pour the chopped sausages into the boiling broth. Boil 5-7 minutes
Then add roast. Boil for a couple more minutes.
Pour cucumber pickle and pickle from olives (olives) into the soup. Cook for 5-7 minutes.
Add to the soup 1/2 finely chopped lemon with peel, a handful of black olives (olives), bay leaf, peppercorns. Remove from heat after 2-3 minutes.
Add salt and pepper to taste. Let it brew for 20-30 minutes.
Serve hodgepodge with a slice of lemon. Can be added when serving lemon juice and sour cream if desired.

Meat solyanka with sausage: video recipe

Enjoy your meal!

Step-by-step recipes for preparing fragrant and delicious hodgepodge with pickles

2018-01-11 Natalia Danchishak

Grade
prescription

31260

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

5 gr.

carbohydrates

1 gr.

60 kcal.

Option 1. Classic recipe for hodgepodge with pickles

Solyanka will not leave anyone indifferent. This first course has a rich taste and aroma. There are many hodgepodge recipes. It is prepared from meat or fish products.

Ingredients

400 g beef tenderloin;
60 g of tomato paste;
four sausages;
a jar of pitted olives;
200 g boiled sausage;
bunch of parsley;
three pickles;
bulb;
200 g ham.

Pickled cucumber hodgepodge recipe step by step

Wash the beef tenderloin, remove the veins and cut off the films. Place the meat in a pot of drinking water and cook until tender over moderate heat, adding black peppercorns and bay leaf.

Remove the beef from the broth, cool and cut into small pieces. Remove the film from sausages and chop in the same way as meat.

Free the onion from the husk, rinse. Wash the parsley and pat dry. Finely chop the onion, parsley and cucumbers. Sauté the onion in hot oil until translucent, stirring occasionally. Then lay out the cucumbers, tomato paste and greens. Stir and simmer over low heat for ten minutes.

Pour the stew mixture into the broth and cook for no more than 10 minutes. Now add beef and sausages. Boil until boiling. Put the olives along with the brine. When the contents boil, remove the pan from the heat. Serve hodgepodge with sour cream and lemon.

Salt the hodgepodge at the end, as all foods are quite salty on their own. You can take any sausages: sausages, raw smoked sausage, carbonate, etc.

Option 2. A quick recipe for hodgepodge with pickles

This the recipe will do those who do not have the opportunity to stand at the stove for a long time, but want to feed their family tasty and satisfying. Solyanka with sausage and pickles turns out to be tasty, fragrant, with a slight pleasant sourness.

Ingredients:

potato tuber;
two cloves of garlic;
one carrot;
fresh greens;
one bulb;
smoked meats;
four pickled cucumbers;
spices;
liter tomato juice;
two sausages.

How to quickly cook a hodgepodge with pickles

Peel all vegetables. Cut the potato tuber into cubes. Put the chopped vegetable in a three-liter saucepan. Remove the film from the sausages and cut them into circles. Crumble smoked meats small cubes. Send sausages to a pan with potatoes.

Grate the pickled cucumbers into large shavings directly into the pan. Pour all the ingredients with tomato juice and put on medium heat.

Grate the carrots coarse grater. Finely chop the onion. Fry the vegetables in a pan with hot vegetable oil to a golden hue. Add chopped greens, stir and fry for another three minutes.

When the potatoes are soft, add boiling water to the pot. Pour in the veggies and bring to a boil. Add finely chopped garlic to the soup and season with spices. Boil for five minutes and remove from heat.

When serving, add lemon slices and olive slices to each plate. Instead of tomato juice, you can use tomato paste diluted in water.

Option 3. Spicy hodgepodge with sausage and pickles

This option for cooking hodgepodge will appeal to lovers spicy dishes. Olives, pickles and canned tomatoes enhance the flavor of the dish. You can serve such a hodgepodge with black bread or garlic donuts.

Ingredients:

a can of pitted olives;
five potatoes;
a can of canned spicy tomatoes;
one bulb;
a jar of pickles;
one carrot;
300 g boiled sausage.

How to cook

We open the jar of tomatoes, take them out of the marinade and carefully remove the peel. Cut them into small pieces.

We clean the onion from the husk, wash it and chop a quarter of the rings. Removing the peel from carrots special device for cleaning vegetables. Grind it into large chips. Fry until transparent, stirring. Now add carrot shavings and continue to simmer until the vegetable is soft. Remove the shell from the boiled sausage, cut it into small pieces. Put in a pan, add tomatoes and simmer, stirring, 10 minutes.

We cut off the peel from the potato tubers, wash the vegetable and chop it into not too thin straws. We place the chopped potatoes in a saucepan, fill with water and send to the stove. Turn on medium heat and cook until soft. Add the contents of the pan to the pot.

Cucumbers cut into small cubes. We put them in a saucepan, pour in a little marinade. Here we send olives with marinade. Stir and wait for it to boil.

If you want the dish to be nutritious and satisfying, cook the hodgepodge in meat broth. Instead of boiled sausage, you can use ham. Take spicy tomatoes. If none can be found, add finely chopped chili peppers to the hodgepodge.

Option 4. Combined hodgepodge with sausage and pickles

Solyanka is more related to festive dishes because they don't make it often. This is because it takes a lot of ingredients to make this dish. However, the result is undoubtedly worth it to cook a hodgepodge at least occasionally.

Ingredients:

1.2 kg beef brisket;
black peppercorns;
four small onions;
two bay leaves;
five medium tomatoes;
two carrots;
5 g of tomato paste;
two parsley and celery roots;
capers;
400 g of smoked meats;
olives;
three pickled barrel cucumbers;
white sugar - to taste;
50 g of salted mushrooms;
kitchen salt - to taste;
20 ml vegetable oil;
three circles of lemon.

Step by step recipe

We clean the brisket from the films, put it in a pan with filtered water. We put it on the stove and wait for it to boil. We remove the foam several times. We put the peeled roots of parsley and celery, carrots, black peppercorns and bay leaves. We twist the fire to a minimum and cook the broth, covered with a lid, for about two hours.

Peel and chop the onion into thin half rings and sauté over moderate heat until soft. Pour boiling water over the tomatoes and remove the skin. Cut the tomato pulp into small cubes and add to the onion. Cook, stirring, until the tomato juice has evaporated. Add tomato paste, a little sugar and stir. We simmer for ten minutes.

Take the meat out of the pot. Strain the broth carefully and return it to the pot. Add fried onions and tomatoes. Cut the smoked meats into thin strips and put them in a saucepan. Peel the skin off the pickled cucumbers and chop them into short strips. We send after smoked meats. We free a couple of circles of lemon from the zest and seeds. I put it in a saucepan. We also send salted mushrooms, cut into strips.

Let's taste the salt. Add sugar or salt if necessary. We cook for five minutes. Then remove from the stove, cover with a lid and leave for half an hour. When serving, put sour cream, capers and olives on a plate.

Correct the taste of the hodgepodge at the end of cooking, when all the ingredients have been added.

Option 5. Solyanka with pickles and smoked prunes in a slow cooker

Thanks to smoked prunes, the hodgepodge acquires a unique aroma. Soup in a slow cooker languishes like in a Russian oven.

Ingredients

beef on the bone - 300 g;
ground black pepper;
100 g of raw smoked sausage;
kitchen salt;
100 g smoked meat;
parsley;
50 g smoked prunes;
half a lemon;
400 g potatoes;
50 g green olives;
150 g pickled cucumbers;
50 g black olives;
one bulb;
20 ml of vegetable oil;
clove of garlic;
50 g of tomato paste.

How to cook

Pre-cook the beef broth on the bone. We clean vegetables.

We turn on the multicooker in the "frying" mode. Set the timer for half an hour. We chop the onion into cubes and fry in vegetable oil until transparent. Cut the prunes into small cubes, add it to the onion.

Boiled beef, smoked meat and sausage cut into cubes of the same size. Posting meat products into the bowl of the appliance and fry everything together for five minutes. Grind pickled cucumbers with bars and send to the rest of the ingredients. We fry everything together for seven minutes.

Add tomato paste to the bowl, pepper and salt to taste. Fry until the beep sounds. We put the peeled and diced potatoes in a container and pour two liters of broth. We switch the kitchen appliance to the “cooking” mode and cook without closing the lid for forty minutes. We leave it to brew in the "heating" mode for half an hour.

If the prunes are too dry, you can pre-fill them hot water and leave for half an hour. Then dry and cut into small pieces.

The composition of any sausage hodgepodge recipe includes several varieties of sausage and meat. The greater their variety, the richer the taste will turn out, but an important component of any soup is rich meat broth. Do not try to cook a dish with water or vegetable broth, since the "poor" taste of the finished hodgepodge cannot be corrected either with spices or sour cream.

It is preferable to prepare the broth in advance by dropping a piece of meat on the bones in cold water and boil it until fully cooked. Boiled meat removed from the bone can be used as additional ingredient in the preparation of hodgepodge, and you can limit yourself to sausages, using meat at your own discretion.

Not a single hodgepodge is complete without the use of pickles. In this case experienced housewives do not advise to use pickled cucumbers. Ready meal It should smell appetizingly of garlic and currant leaves.

The classic recipe for spicy hodgepodge with sausage

2 liters of ready-made saturated beef broth are filtered into the pan and brought to a boil.
700 g of various, but always fresh sausages, cut into thin strips and fried with 300 g boiled meat, removed from the bone, cut into strips.
A large onion is peeled and cut into small cubes.
200 gr barrel cucumbers cut into strips and sautéed with 50 gr onions butter within 5 minutes.
Then add 2 tbsp. spoons of tomato paste and a quarter cup of broth, left to languish under the lid for another quarter of an hour.
Half a glass of brine is poured into a separate saucepan, brought to a boil and boiled for 5 minutes, while not forgetting to remove the foam formed on the surface.
Sausages with meat, cucumbers and boiled cucumber pickle are laid out in the broth.
The soup is boiled for 5 minutes, after which 10 sliced olives are added to the pan, brought to a boil and removed from the heat.

Solyanka prepared according to classic recipe with sausage, poured into portioned plates, each of which is placed a thin slice of lemon and sprinkled with herbs. Sour cream is served separately in a gravy boat.

With the addition of beef

300 gr beef fillet boiled in three liters of water. The meat is taken out, the broth is filtered.
The cooled fillet is cut into thin strips.
The onion is cut into cubes and fried with grated carrots. At the end, a couple of tbsp is added to the vegetables. spoons of tomato paste and cook for another 5 minutes.
3 pickled cucumbers, cut into strips, stewed in ½ cup cucumber pickle until soft.
The broth is brought to a boil, then meat and vegetable frying are laid out in it.
3 potatoes are cut into small cubes, added to the broth and boiled until softened.
200 g of boiled smoked sausage, 200 g of smoked meat and 6 sausages are cut into thin strips and laid out in a saucepan when the potatoes are ready.
Then cucumbers stewed in brine, a mixture of peppers, bay leaf and fine salt(if necessary). Cook for another 5-10 minutes.
A minute before turning off the fire, pour in the olives.

Solyanka is prepared on water, as well as chicken, meat, vegetable and fish broth. It includes several varieties of sausages, sausages and meat. Smoked meats are definitely added to the dish. For example, salts, hunting sausages, bacon, chicken fillet.

The five most commonly used ingredients in sausage hodgepodge recipes are:

Lemon juice, pickles, capers, olives and olives give the soup a characteristic sour taste. Also, tomato paste, potatoes, vegetables, mushrooms, cereals and greens are added to the dish.

Features of cooking hodgepodge with sausage

A fragrant dish is prepared quickly, it turns out hearty and tasty.

Five of the fastest recipes for sausage hodgepodge:

Soup broth is boiled on beef bones or smoked ribs. Peeled onions, carrots and garlic are added to it. Ready basis filter through a fine sieve. The meat from the bones is cut, chopped and returned to the broth.
The sausage is cut into strips and stewed in tomato paste. Chopped is added to the dressing. onion, pickled cucumbers, fresh tomatoes.
The broth is brought to a boil a second time and diced potatoes are placed in it. In some cases, cereals or sauerkraut. When the vegetables are ready, stewed vegetables are added to the soup. tomato sauce vegetables, sausages, smoked and boiled sausage.
At the very end, the dish is brought to taste with salt and spices, put a bay leaf in it.
Olives and black olives can be sliced or used whole.
It is better to put a lemon on a plate before serving. If you add it to the soup during cooking, the next day the dish will be bitter.
Solyanka can also be prepared in a slow cooker. First, vegetables and sausage are cooked in the "Frying" mode, then the broth is poured into the bowl and additives are added. The dish is brought to readiness in the “Stew”, “Soup” or “Multi-cook” mode.

Solyanka is poured into plates, decorated with lemon slices and chopped herbs.

The soup is served with black bread, mayonnaise or sour cream.