Any recipe for hodgepodge with sausage includes several types of sausage and meat. The greater their variety, the richer the taste, but an important component of any soup is rich meat broth. Do not try to cook a dish using 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 dipping a piece of meat on the bone in cold water and boiling it until completely cooked. Boiled meat removed from the bone can be used as additional ingredient in preparing hodgepodge, but you can limit yourself to only sausages, using meat at your own discretion.
Not a single hodgepodge is complete without the use of pickles. In this case experienced housewives It is not recommended to use pickled cucumbers. Ready dish It should smell appetizing with garlic and currant leaves.
Classic recipe for spicy solyanka with sausage
- Strain 2 liters of ready-made saturated mixture into a saucepan. beef broth and bring to a boil.
- 700 grams of various, but always fresh, sausages, cut into thin strips and fried with 300 grams 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 onions for 50 g butter within 5 minutes.
- Then add 2 tbsp. tablespoons of tomato paste and a quarter cup of broth, left to simmer 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, not forgetting to remove the foam that has formed on the surface.
- Placed in broth sausages with meat, cucumbers and boiled cucumber brine.
- The soup is boiled for 5 minutes, after which 10 olives cut into slices 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, in each of which a thin slice of lemon is placed and sprinkled with herbs. Sour cream is served separately in a sauce boat.
With added beef
- 300 gr beef fillet boil in three liters of water. The meat is taken out and the broth is filtered.
- The cooled fillet is cut into thin strips.
- The onion is diced and fried with grated carrots. At the end, a couple of tablespoons are 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 vegetables are added to it.
- 3 potatoes are cut into small cubes, added to the broth and boiled until softened.
- 200 grams of boiled smoked sausage, 200 grams of smoked meat and 6 sausages are cut into thin strips and placed in a pan when the potatoes are ready.
- Then cucumbers stewed in brine, a mixture of peppers, bay leaves and fine salt(if necessary). Cook for another 5-10 minutes.
- A minute before turning off the heat, add olives.
Over the weekend I was planning the week's menu for my family and was wondering what to make for lunch. And then a simple hodgepodge with sausage came to mind. 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 - let’s prepare a 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 sunflower oil into the frying pan. 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.
Simple and tasty dishes are much more valuable than complex and elaborate ones. At first glance, Solyanka is a simple first course, like any soup. It’s a paradox, but all the complexity is hidden precisely in the imaginary simplicity, since you can learn how to cook hodgepodge in 10 minutes, but in search of the ideal line that separates simple hodgepodge From the most delicious, sometimes even life is not enough. There are quite a lot of nuances and details in preparing sausage hodgepodge; you could write a whole book and even an entertaining saga about them! The saga of hodgepodge with sausage. If your goal in itself is to prepare a very tasty dish without “dubious” additions from simple and accessible ingredients, take into account this sausage hodgepodge recipe. If you wish, you can adapt it to your taste.
Taste Info Hot soups
Ingredients
- potatoes – 4 pcs.;
- yellow onion – 1 pc.;
- carrots – 1 pc.;
- pickled cucumbers – 2 pcs.;
- lemon – 3 slices;
- tomato paste – 5 g;
- salt and spices;
- “hunting” sausages – 4-5 pcs.;
- boiled sausage – 150 g;
- vegetable oil – 20 g;
- water – 2.5 l.
Yield: 4 servings.
How to cook Solyanka soup with sausage
Peel the potatoes for solyanka, then wash and cut, but not into cubes, but into strips, this way you will get more interesting option soup. 
Peel the yellow onions and carrots. Try to choose bright orange carrots, they taste better and give a rich color to the broth. We grate it. The best way to cut onions is to put them in your mouth. cold water so that your eyes do not water, and it is also advisable that the knife is wet, then the procedure of cutting onions into half rings will not seem unpleasant or painful to you. 
We also prepare pickled cucumbers: grate them on the same grater as carrots. And cut the lemon into large circles. 
There is no particular hassle with the sausage, because “hunting” sausages need to be cut into circles, and boiled sausage straws or cubes. 
It is very important to make a tasty and correct dressing for hodgepodge: heat the vegetable oil, sauté the onions and carrots in it for only 30 seconds, add lemon, cucumber, tomato paste and a spoonful of sugar. 
Simmer the dressing over low heat for 4-5 minutes. Why is there sugar in the dressing? Then, tomato paste is usually bitter, so sugar is added to soften the taste. 
The main preparatory work is completed, you can “collect” the hodgepodge. Place half an onion and potatoes, cut into strips, into boiling water. Boil the vegetables for 10 minutes, then add the dressing. We taste the hodgepodge; if it’s not spicy enough, you can add a little cucumber pickle. Cook the hodgepodge for another 10 minutes. Usually the readiness of the soup is determined by the readiness of the potatoes in it, but in in this case everything needs to be determined by taste. Why? Because a sour-salty dressing is added to the hodgepodge at a time when the potatoes are not yet ready, and the acidity of cucumbers and lemon does not give potato wedges boil over. 
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Sausage is added 5 minutes before turning off the soup. Once you have determined by taste that the potatoes are ready and the carrots and cucumbers are soft enough, add the sausage. Green onions, olives, sour cream, parsley or dill - a matter of taste.
It is appropriate to offer this first dish only hot. It is better not to serve this soup in extreme heat; solyanka is more suitable for winter dinners. Perhaps this is the main chapter of the saga of hodgepodge with sausage. But there is also hodgepodge, meat mushroom, with smoked meats, etc.!
Hodgepodge with sausage recipe
Homemade solyanka with sausage – great option dishes after long holidays. Firstly, there is always a large number of sausages, leftover ham, several sausages and other smoked, boiled-smoked and other products. Secondly, this soup thanks sour cucumbers, olives and lemon perfectly improve health after excessive alcohol consumption, it’s not for nothing that it is called “hangover” soup. Well, then - after the weekend you don’t want to stand at the stove for a long time, but this hodgepodge with sausage is prepared in a matter of minutes.
Ingredients:
- doctor's sausage – 200 g,
- ham – 150 g,
- raw smoked sausage - 100 g,
- huntsmen smoked sausages- 5 pieces,
- red Bell pepper– 0.5 pcs.,
- potatoes - 500 g,
- pickled cucumbers – 200 g,
- onions – 150 g,
- tomato juice or sauce – 250 ml (can be replaced with 3 tbsp tomato paste),
- vegetable oil – 20 g (2 tbsp.),
- green and black olives – 100 g,
- Bay leaf- 2 pcs,
- salt, pepper - to taste,
- lemon, fresh parsley leaves - for serving.
Cooking time: 40 minutes
Yield: 8 servings
Preparation
As already mentioned, hodgepodge with sausage is prepared very quickly, so we will not cook the broth, but will prepare the soup using drinking water. Sausage taste and aroma will be quite enough.
Place a saucepan half full of water on the fire. Peel the potatoes and cut into small cubes. After the water boils in the pan, add the potatoes.
Cut all types of sausage into equal pieces.
Heat vegetable oil in a frying pan and fry sausages in it for five minutes. When they are browned, add the onion to the sausage and fry, stirring, for another five to seven minutes.
Cut the sweet red pepper into the same cubes as the sausage. Add pepper along with tomato sauce into the frying pan, simmer all ingredients until tender, this will take about ten minutes. If you are using tomato paste, add half a glass of water.
The mass in the pan will thicken and become an equally beautiful bright color.
Once the potatoes are ready, add them from the pan. vegetable stew with tomatoes and sausage, stir, throw in bay leaf and ground black pepper.
Now cut the pickled cucumbers into cubes. If the crust is hard, cut it off. Add the cucumbers to the soup and cook for another five minutes.
At the end, add chopped herbs, olives, and season with spices. Remove from heat and let sit for 10-15 minutes.
Pour the hodgepodge with sausage into plates and serve. Garnish with fresh herbs and a slice of lemon.
Solyanka is one of the most delicious dishes Russian cuisine. Every housewife always cooked it at least once. Solyanka is a dish that can be made from meat products, mushrooms or fish. There is also the so-called thick hodgepodge, which is considered the second course. It is difficult to say where exactly this dish first appeared. True, Russians consider hodgepodge their true Russian dish. In principle, this is not so important, because for lovers of this delicacy it is much more important to be able to cook it at home. It is worth noting that “our own” solyanka is much tastier than the one served in restaurants. with sausage - one of the most common, it is also called prefabricated, since it usually consists of several types of sausages.
Solyanka recipe with sausage, first method
Ingredients:
3 liters of water, 5 potatoes, 200 g of half-smoked and boiled sausage, 1 large onion, 2 tomatoes each, 10 olives (pitted), half a lemon, to taste: pepper, spices, herbs, salt.
Preparation:
Peel the potatoes and cut them into cubes. Pour water into a saucepan, bring to a boil and add potatoes. Chop the onion and fry it on vegetable oil, add diced tomatoes and simmer for 2-3 minutes. Cut the sausage into strips, pickles into cubes. Add the sausage and cucumbers to the fry, mix and pour everything into the pan. Cook the soup until fully cooked. About 10 minutes before the end of cooking, add spices, pepper, herbs, salt and, if desired, olives to taste. When serving, the soup can be garnished with slices of lemon.
As you can see, this is a fairly simple solyanka recipe; the next one will require a little tinkering, but it’s worth it.
Solyanka recipe with sausage, second method
Ingredients:
500 g of beef, 100 g of boiled and half-smoked sausage, 150 g of prunes, 1 onion, 2 tablespoons of margarine and tomato paste, a small piece of 1 bay leaf, 2 pickled cucumbers, pepper, salt and herbs.
Preparation:
Wash the beef and fill it with cold water, add salt and
a piece of parsley and cook until fully cooked. Place the cooked meat in a colander and remove the parsley root from the broth. Chop the onion and sauté in margarine. Separately from the onions, sauté the tomato paste. Peel the pickled cucumbers, select the grains, and cut them into cubes. Bring the broth to a boil, add prunes and cook for 10 minutes. Cut the sausage into strips or cubes and add to the broth. Add onions, tomato paste, and cucumbers there. Add spices, pepper, and salt to taste. Cook for about 15 more minutes. Serving on the table. Decorate the soup with herbs.
Solyanka recipe with sausage, third option
Ingredients:
400 g fresh cabbage, 300 g 1 carrot, 1 onion, 3 pickled cucumbers, salt, herbs and pepper to taste.
Preparation:
Peel the cabbage from damaged leaves and cut into strips. Place in a frying pan, add pepper and salt to taste, and simmer for about 15 minutes over low heat. After this, add the onion cut into rings and coarsely grated carrots. Continue simmering (about 30 minutes). At this time, fry the sausage cut into strips, add it and cucumbers to the soup 15 minutes before the end of cooking. Serve with sour cream and herbs.
Recipe for solyanka with smoked meats
Ingredients:
Ham smoked chicken, champignons, cervelat sausage, potatoes, carrots, pickle, onion, lemon, olives, tomato sauce, pepper, herbs and salt to taste.
Preparation:
Place the smoked meat in boiling water and cook for a couple of minutes. Then add the pickled cucumber cut into cubes. Fry finely chopped onion and grated carrots in vegetable oil. We also fry the sausage, tomato paste and mushrooms separately. Add fried foods to the broth. After a couple of minutes, add the diced potatoes. Cook the soup until fully cooked, at the end don’t forget to add olives and a few slices of lemon. When serving with greens.
Hodgepodge with sausage is especially good after the last feast: a warming meat broth with pickles and olives will help extinguish a hangover, as well as get rid of the unpleasant feeling of heaviness.
This salty and sour soup is also good because you can use almost any food you have lying around in the refrigerator. The recipe for hodgepodge is an excellent opportunity to use smoked meats left over after a festive meal, which, of course, cannot but please modern pragmatic housewives.
Ingredients for a three-liter saucepan: 
- beef on the bone - about 500 g;
- smoked sausage (cervelat/salami, etc.) - 200 g;
- sausages - 3-4 pcs.;
- onion - 2 pcs.;
- pitted olives - 100 g;
- pickled cucumbers - 100-150 g;
- tomato paste - 1-2 tbsp. spoons;
- vegetable oil - 3-4 tbsp. spoons;
- parsley - a small bunch;
- lemon - several slices;
- bay leaf - 1-2 pcs.;
- salt, peppercorns - to taste.
- Place the washed beef in a saucepan, add cold water and bring to a boil. After removing the husks, throw one onion into the boiling liquid and cook the broth over low heat for 1.5-2 hours (until the meat is cooked). After the specified time, add bay leaf and allspice peas, continue cooking for another 15-20 minutes.
- Next, remove the finished meat from the broth, place it in a separate bowl and leave to cool. We throw out the onion and bay leaf - these ingredients have already given their flavor to the meat broth, so we will no longer need them. Pass the broth through a fine sieve, getting rid of the peppercorns and small scraps left over from the piece of meat. Bring the broth to a boil again. At the same time, chop the cucumbers into thin strips.
- Steam the cucumber slices for 5 minutes over moderate heat, adding a couple of spoons meat broth. Next, move the contents of the frying pan into the pan with the future hodgepodge.
- Let's move on to the meat components. We remove sausages and sausage from the casing and cut them as desired - into cubes, sticks or thin strips.
- Remove the bones from the cooled beef and cut the meat into small pieces.
- Without wasting time, chop the remaining onion with a knife. Fry in hot vegetable oil for about 3-5 minutes.
- Then add tomato paste and sausages to the onions. Sauté everything together, remembering to stir, for another 3-4 minutes, after which we send the resulting frying into the broth.
- Next, add sausage and prepared beef to the soup. At the same time, add olives and salt to taste, continue to cook the hodgepodge for another 5-7 minutes. Next, turn off the heat, cover the pan with a lid, allowing the broth to brew a little.
- Pour the hot first course into plates. As a finishing touch, add a slice of lemon to the soup and sprinkle each serving with finely chopped parsley.
Solyanka with sausage is completely ready! If desired, you can soften the taste of the first course with a spoon of low-fat sour cream. Bon appetit!
