First courses should certainly be present in the daily diet. After all, they bring invaluable benefits to the body, since they are able to quickly be absorbed, stimulate digestion, increase appetite, warm in cold weather and even, as some nutritionists say, normalize blood pressure.

And although there are more than one type of these dishes, housewives often have to puzzle over what to feed the hungry family members, especially if there is not a single extra minute to prepare the broth. In such situations, soups, in which the meat component is replaced by sausages, will help out.

First courses with sausage can be light and quick soups (with egg or noodles) or options for an easier preparation of your favorite traditional soups (pea or hodgepodge).

Soup with sausage and egg

First courses with sausage are often called lazy, because they are prepared much faster and easier than many others, and the result is always very tasty and satisfying. These quick recipes include egg sausage soup. When ready, it should be served with rye bread or croutons.

Working process:

Cheese soup with sausage

For the preparation of cheese soup, usually only processed cheese is used, but if you add just a couple of pinches of grated hard cheese with a spicy taste to it, then the dish will only benefit from this.

For this recipe you will need:

• 2-2.5 liters of broth (water);
• 200 grams of smoked sausage;
• 150 grams of potatoes;
• 1 onion;
• vegetable oil for frying (about 2 tablespoons);
• 1 processed cheese (100 grams);
• 50 grams of hard cheese;
• fresh herbs and salt.

The time it takes to cook the soup will depend on the melting point of the cheeses, but you still don't have to spend more than 50 minutes at the stove.

The calorie content of 100 grams of soup is 62.9 kcal.

Preparation:

Solyanka with boiled and smoked sausage

A tasty alternative to the classic meat hodgepodge is the same dish made from smoked and boiled sausages. You can take only two types of sausages, but if you use more varieties, the taste of the dish will become even richer.

Products used in the recipe:

• 2.5 liters of meat broth;
• 200 grams of boiled sausage;
• 150 grams of smoked sausage;
• 200 grams of potatoes;
• 1 carrot;
• 2 onions;
• 2-3 medium pickled cucumbers;
• 2 tablespoons tomato paste
• 100 grams of olives;
• spices and herbs to taste.

Cooking time will be 1-1.5 hours.

The calorie content of the hodgepodge is 61.6 Kcal / 100 grams of ready-made soup.

Algorithm of actions:

1. Prepare a fry: sauté the onions and carrots in vegetable oil, add to them cubes, cut from pickled cucumbers, and tomato paste, let it boil for 4 minutes;
2. In a saucepan with meat broth, boil the potatoes until half cooked;
3. Cut sausages into thin strips, cut olives into rings;
4. Put sausage, olives and roast in a saucepan with potatoes, and cook until cooked;
5. Add spices, salt and herbs a few minutes before the end of cooking. You can put a spoonful of sour cream, a slice of lemon and fresh herbs in a plate with a ready-made hodgepodge.

Sausage and Vermicelli Soup Recipe

The sausage for this soup can be either smoked or boiled. Vermicelli is ideal for the spider web, but other pasta can also be used.

To prepare the first dish based on the named ingredients, you need to take:

• 2 liters of broth or water;
• 200 grams of sausage;
• 50-80 grams of vermicelli;
• 150 grams of potatoes;
• 1 head of onion;
• 1 carrot;
• 2 tablespoons of vegetable oil;
• salt, herbs and 1 bay leaf.

You can cook this soup in 40-50 minutes.

The average calorie content of the dish is 52.5 kilocalories / 100 grams.

The sequence of cooking steps:

1. Saute the onions with carrots in vegetable oil;
2. Put a saucepan with water or broth on the fire, and when it boils, put the chopped potatoes;
3. To half-finished potatoes, add sausage and sausage chopped into small cubes or strips, and let it boil;
4. Since the cooking time of spider web vermicelli is literally 1-2 minutes, it should be put in the last place along with salt, chopped herbs and spices;
5. Remove the bay leaf from the finished soup so that it does not make it bitter. You can serve the dish with sour cream.

Pea soup with hunting sausages

Pea soup is loved by many, especially when it contains smoked meat product (for example, smoked pork ribs). It turns out that the same tasty, satisfying and nutritious first course is quite realistic to cook with sausage, if you take hunting sausages as a basis.

To make pea soup with sausage you will need:

• 2.5 liters of water;
• 1 cup peas
• 200 grams of hunting sausages;
• 200 grams of potatoes;
• 1 carrot;
• 1 medium head of onion;
• 2-3 tablespoons of vegetable oil;
• 1 bell pepper;
• greens, salt and spices to taste.

The cooking time will be: from 2 hours - for soaking peas and about 1 hour - directly cooking.

Calorie content of the dish: 69.0 kilocalories per 100 grams of soup.

Cooking procedure:

1. In order for peas to cook quickly, they must be soaked in a bowl of cold water for at least 2 hours before cooking, but it is even better to leave them in water for a longer time, up to 8-12 hours (for example, leave them in water overnight)
2. Drain the water from the peas, wash it well under a running stream, pour in fresh 2.5 liters of water and put on fire;
3. Peas need to be boiled after boiling water for at least 40 minutes, constantly removing the foam that will appear on the surface;
4. In a frying pan with vegetable oil, fry the diced onion and the carrots passed through a grater, then add the bell peppers, chopped into strips;
5. When the vegetables are ready, send the hunting sausages cut into rings to them in the pan, and let them warm up along with the rest of the ingredients for literally 1-2 minutes;
6. Peel, wash and chop the potatoes in any way, but not too coarsely, put in a saucepan to the finished peas;
7. When the potatoes are boiled, and the peas even have time to boil a little, making the soup more rich, pour in the fry with hunting sausages, add salt, spices and herbs. Let it boil for a couple of minutes, and the first for lunch will be ready.

Cooking Tips

If salami sausage is used in cooking, then it should never be fried. From this it will become tough, such a sausage is placed in a boiling broth.

First courses with sausage are salted after the main products are cooked so as not to oversalt, since the sausage will give some of its salt to the broth.

It is advisable that before serving, the finished dish should stand for about 10 minutes in a saucepan covered with a lid and infuse. This will make its taste richer and richer.

For the same purpose, the soup should be cooked exclusively over moderate heat so that it does not boil too much. Slow simmering will make it fragrant and very appetizing.

To improve the taste of sausage soup, you can fry the onion not in vegetable oil alone, but in a mixture of butter and vegetable oil.

The final taste of the first course will depend on the variety and quality of the sausage used, so special attention should be paid to these factors. The use of several types or varieties of sausages will serve as the key to success in preparing a hearty and tasty dish.

This soup will appeal not only to adults, but also to children, and is perfect for a family dinner.

Smoked sausage soup - basic cooking principles

You can make such a soup from anything. It can be a bean soup, noodle soup or cheese soup, in any case it will be delicious. Feel free to experiment.

Any kind of smoked sausage is suitable for the soup; it will be even tastier if you use several types at once.

Soup ingredients: potatoes, broth, vegetables, smoked sausage, herbs and spices. The rest of the ingredients are added according to the recipe.

Peel and wash potatoes, carrots and onions. Cut the potatoes into small pieces. The rest of the vegetables are chopped with a knife or with a grater, you can finely chop or grate.

Water or broth is poured into a saucepan, potatoes are laid out and put on fire.

Smoked sausage is cut into strips or cubes. When the potatoes are almost ready, add pieces of sausage, spices, herbs to the pan and boil for about five minutes.

You can put vegetables directly into a saucepan, or make a fry out of them, and add to the soup along with the sausage. At the end, add greens, remove the pan from the heat, and let it brew for ten minutes. The soup is served hot.

Recipe 1. Soup with smoked sausage and dumplings

Ingredients

Smoked sausages - 300 g;

Three potatoes;

Onions and carrots - 1 pc.;

30 ml of vegetable oil;

A glass of flour;

A pinch of salt and pepper;

Cooking method

1. Rinse the peeled potatoes and cut them into small pieces. Peel the onions and carrots. Chop the onion into small cubes. Cut the carrots in half. Coarsely rub one half, and cut the other into strips. Cut the smoked sausage into cubes or cubes.

2. Pour two and a half liters of water or broth into a saucepan and place it on the stove. As soon as the water boils, lay out the potatoes, half of the onion and carrots, cut into strips.

3. Sift the flour into a bowl, drive the egg into it. Gradually add warm water and stir with a spoon. Knead a soft, elastic dough.

4. Heat vegetable oil in a frying pan and put grated carrots and finely chopped onions into it. Simmer over medium heat, stirring constantly, for three minutes.

5. Put the frying and sausage in a saucepan (if you wish, you can fry with vegetables). Salt and pepper.

6. Tear off small pieces from the dough and put them in the boiling soup. We continue to cook for another ten minutes over low heat. Put finely chopped greens into the soup.

Recipe 2. Soup with smoked sausage, lentils and parmesan

Ingredients

Lentils - half a kilogram;

450 g smoked sausage;

Grated Parmesan - 200 g;

150 g onions;

Carrots - 200 g;

800 g fresh tomatoes;

Clove of garlic;

Half a lemon;

Two liters of broth;

Bay leaf;

Oregano, basil, nutmeg and black pepper - 5 g each;

Salt.

Cooking method

1. Place a heavy-bottomed saucepan on the fire and add very little oil. Cut the sausage into large enough pieces, send it to the pan and fry until golden brown.

2. Peel and wash carrots and onions. Chop the onion finely, and grate the carrots with long shavings. Add vegetables to the sausage and fry until transparent.

3. Wash the tomatoes, wipe with a napkin, pour over boiling water, peel them off and cut into small cubes.

4. When vegetables with sausage are fried, season them with spices and chopped garlic. Heat for a minute and add tomatoes. Continue frying for a couple more minutes.

5. Pour the broth into a saucepan. Pour the sorted and washed lentils into the soup, put the bay leaf and salt. Cook for about an hour until the lentils are cooked through. Squeeze the juice of half a lemon into the soup. Add 100 g of grated Parmesan, stir well and wait for the soup to boil. Spread the hot soup on bowls, sprinkle with a pinch of grated Parmesan and serve.

Recipe 3. Soup with smoked sausage and leek

Ingredients

230 g smoked sausage;

60 g butter;

900 g leeks (light green and white part);

450 g potatoes;

20 g flour;

4 glasses of chicken broth;

A pinch of ground pepper and salt.

Cooking method

1. Cut off the dark green portion of the leek. Cut the rest lengthwise into two halves and chop into thin half rings. Place the onion in a deep bowl and rinse in several waters.

2. Cut the sausage into slices and fry in a thick-walled saucepan until brown. Put the fried sausage on a napkin to drain the excess fat. Peel and rinse onions and potatoes. Chop the onion finely and cut the potatoes into random pieces.

3. Put butter in the same saucepan, put onions and potatoes in it, fry, stirring constantly, for about five minutes, until vegetables soften.

4. Sprinkle flour on vegetables and continue to fry for another minute. Then add the broth in a thin stream and bring to a boil. Twist the heat and cook the soup until tender for about a quarter of an hour.

5. Pour one and a half cups of soup and puree with a blender. Pour the mashed potatoes into a saucepan, add the grilled sausage, salt and pepper. Serve the soup in plated bowls sprinkled with chopped herbs.

Recipe 4. Soup with smoked sausage, cabbage and apples

Ingredients

Half a fork of cabbage;

Two carrots;

400 g smoked sausage;

900 g chicken broth;

Bulb;

Two apples;

50 g celery;

A pinch of cumin seeds;

Salt and ground black pepper - on the tip of a knife.

Cooking method

1. Peel carrots and onions, wash. Remove the top leaves from the cabbage. Finely chop all vegetables, except for cabbage. Chop the cabbage into short strips. Peel the apples, core them and cut into small cubes. Cut the smoked sausage into slices. Chop the celery finely with a knife.

2. Put a large saucepan on the fire and dissolve the butter in it. Lay out all vegetables, add cumin seeds and simmer, stirring constantly for about eight minutes, until vegetables are slightly soft.

3. Pour chicken broth to vegetables, add chopped sausage, small cubes of apples, salt and pepper. Once the soup boils, reduce heat and cook for about half an hour, stirring occasionally.

Recipe 5. Pea soup with smoked sausage

Ingredients

250 g peas;

Hunting sausages - 200 g;

Three potatoes;

Carrots and onions - 1 pc.;

50 g of vegetable oil;

200 g slices of loaf for croutons.

Cooking method

1. Rinse the peas, put them in a deep dish and cover with water, leave to soak until morning. The next day, put it in a saucepan, add about a liter of oxen and put on fire. As soon as the peas boil, skim off the foam, salt and cook for 20 minutes. Then remove from heat, cool slightly and puree with a blender.

2. Cut the peeled potatoes as you are used to. Rinse the greens under the tap, shake off excess moisture and chop. Peel the carrots and onions, wash and chop: onions - in small cubes, and carrots in large shavings.

3. Put the skillet on the fire, heat the oil in it, add the vegetables and fry until soft. Remove the skin from the sausage and cut into small strips.

4. Add potatoes to the boiling pea puree, boil for a quarter of an hour, then add the fry and sausage, salt, and cook for another two minutes.

5. Cut the loaf into cubes and fry with salt in a frying pan until golden brown.

6. Cover the finished soup and leave for a few minutes. Stir well before serving, pour the soup into bowls and sprinkle with breadcrumbs.

Recipe 6. Buckwheat soup with smoked sausage

Ingredients

Smoked sausages and potatoes - 200 g each;

50 g of buckwheat;

Carrots and onions;

Bay leaf;

A pinch of pepper and salt.

Cooking method

1. Place a pot of water on the stove, with a peeled onion and a few bay leaves in it. Peel the carrots, wash and rub with coarse shavings. Add it to the saucepan and continue cooking over low heat.

2. Cut the smoked sausage into strips. Put a saucepan on the fire and brush it with oil. Put the sausage in it and fry until golden brown. Cover a plate with a napkin and put the sausage into it.

3. Peel the potatoes, wash and cut into slices as you are used to. Place it in a saucepan as soon as the broth boils and boil for 20 minutes. After this time, put the sorted and washed buckwheat into the soup, salt and pepper and continue cooking for another 8-10 minutes. Add the sausage, boil for a minute, remove the pan from heat, cover and leave the soup for another 10 minutes.

Recipe 7. Soup with smoked sausage and pasta

Ingredients

Smoked sausage - 400 g;

Potatoes - 2 pcs.;

Small pasta - 200 g;

Half an onion and a carrot;

Two bay leaves;

Parsley (greens) - a small bunch;

Peppercorns - 5 pcs.;

Vegetable oil;

Salt.

Cooking method

1. Pour one and a half liters of water into a saucepan, place it on the hotplate and boil.

2. Peel the sausage from the film, cut into small strips, and fry in a practically dry frying pan until golden brown. Add it to the soup and simmer for 7 minutes.

3. Peel and wash vegetables. Chop the onion and grate the carrots with fine chips. Place the vegetables in the skillet where the sausage was fried and brown until golden brown. Transfer the stir-fry to a saucepan.

4. Peel the potatoes, wash, cut into cubes and add to the soup. Sprinkle with spices and add bay leaf. Continue simmering the soup for 25 minutes. Then extinguish the heat, cover the pan with a lid and leave for ten minutes. Pour the soup into portioned bowls, season each with a pinch of chopped herbs, and serve.

Recipe 8. Soup with smoked sausage and cheese dumplings

Ingredients

Broth - one and a half liters;

200 g smoked sausage;

Tomato paste - 10 g;

Carrots - half of the root crop;

Vermicelli - 50 g;

Some green onions;

Butter - 20 g;

Cheese - 50 g;

Flour - two tbsp. l .;

Cooking method

1. Peel and chop the carrots with a coarse grater. Free the sausage from the film, and cut into strips or cubes. Lightly fry it in hot oil, then add the carrots, continue to fry for another three minutes. Add tomato paste to the roast, stir and remove from heat.

2. Put vermicelli and fry in a boiling broth, stir and simmer over low heat.

3. Finely grate the cheese, put it in a bowl, add butter, egg and flour to it, salt and knead the dough. Form small dumplings with a teaspoon and quickly place in the simmering soup. Simmer until the dumplings come to the surface. Serve the soup with finely chopped green onions.

Recipe 9. Soup with smoked sausage and melted cheese

Ingredients

Potatoes - 4 pcs.;

Rice - half a glass;

Bulb;

Two potatoes;

Half a kilo of processed cheese;

Fatty sausage - half a stick;

Clove of garlic;

Seasoning for soup, pepper and table salt;

Cooking method

1. Pour water into a saucepan and put it on fire, boil. Peel the potatoes, wash them, cut them into small cubes and pour them into boiling water. Free the smoked sausage from the film and cut into arbitrary pieces. Peel, rinse and chop the onions, garlic and carrots. Rinse the greens under the tap, shake them off and chop with a knife.

2. Put the saucepan on the fire, lightly grease with oil, put the sausage and fry until it begins to release juice. Then add carrots and onions and simmer everything together, about seven minutes.

3. Grind the cheese on a coarse grater and put it in the broth, cook, stirring occasionally, until it is completely dissolved. When the potatoes are almost cooked, add the sorted and washed rice to a saucepan and stir. Season the soup with stir-fry, salt and pepper. Add finely chopped garlic shortly before cooking. Sprinkle with herbs, turn off the heat, cover and leave to infuse for 10 minutes.

Smoked sausage soup - tips and tricks from the culinary experts

Put the sausage in a dry or lightly greased pan, as it will release its fat during frying. It will be enough to fry onions and carrots.
If you are making a soup with melted cheese, then it is better to take soft cheese in boxes. Sausage cheese can also be used, but it will take a long time to dissolve.
Add garlic to the soup only at the final stage.
The ready-made soup must be left for a while so that it is infused, only after that it can be served.
You can add greens a few minutes before cooking or directly to a plate.
If you want the soup to be less high-calorie, you can skip frying, but add vegetables and sausage directly to the saucepan.

Before you start preparing a delicious smoked sausage soup, you need to note for yourself whether all the products go well with each other. It is very important to prepare the required ingredients and evaluate their quality. The culinary process itself is incredibly simple. A few simple actions will allow any housewife, after a short time spent at the stove, to become the creator of an amazing delicious first course. The spicy aroma of hearty soup will be the main confirmation of this!

Sausage soup recipe with peas

how to make pea sausage soup

• potatoes - 200 grams,
• peas - 180 grams,
• smoked sausage - 100 grams,
• carrots - 80 grams,
• dill greens - two branches,
• salt - 10 grams,
• drinking water - 2.5 liters.

The first step is to pour water into the pan and add dry peas there. This product is not fast enough to cook. It will take about 15 to 30 minutes to cook.

Peel the potatoes in advance and cut into small cubes. Send the potatoes to the pot when the peas are tender. Cook for 5-7 minutes.

During the cooking period, add salt to the pan.

Rub the carrots coarsely. Cut the smoked sausage into small squares. Put these components in a boiling broth. Cook for 5 minutes.

It is worth noting that the fire should not be large, the mass should boil all the time.
2-3 minutes before the end of cooking, send the chopped herbs to the saucepan with the soup.

Ready-made smoked sausage soup can be poured into bowls.

Enjoy your meal!

The recipe for pea soup with sausage from Irina Grebenkina, author's photo.

Recipe number 2

Recently I remembered about the recipe for making sausage soup, which used to often help me out. It happens that a piece of sausage remains in the refrigerator, which is just useful for such a simple first course. I don't really like the sausage itself and I don't eat it often, like my homemade ones, but in this form we all like it. This budget version of the soup is also good in that you don't need to run to the store, spending extra time on it. All products are always at hand. You can use boiled sausage or raw smoked sausage, depending on what you have "lying around" in the bottom.

Sausage soup recipe with noodles

Ingredients:

• for 1.5 liters of water:
• 150 grams of sausage,
• 6-8 small potatoes
• small pasta (I had letters),
• 1 onion head
• 1 medium carrot
• tomato paste (three spoons will be enough).

Cooking process:

Let's start frying. Chop the onion, three peeled carrots on a coarse grater, cut the sausage into small cubes.

Heat a frying pan with vegetable oil and fry the onion over medium heat, add the carrots after 3 minutes, add the sausages after another 3 minutes. Do not forget to stir it all.

When the frying is almost ready, add the tomato paste, stir and simmer for a couple of minutes.

Peel the potatoes, wash them and cut them finely. We throw it into boiling water. I do not salt the water almost until the potatoes are fully cooked, since they cook longer in salted water and become hard.

After 10-15 minutes, add our pasta, salt, mix and after another 5 minutes add the sausage dressing.

When the sausage soup boils well, turn it off. Serve with sour cream. Enjoy your meal!

Peel and wash potatoes, onions and carrots. Cut the potatoes into small cubes in a saucepan. Cover with water and put the pan on fire. When the water boils, remove the foam, salt and cook the potatoes for 20 minutes over low heat.

Cut the onion into small pieces, carrots into cubes, put in the pan. Pour in vegetable oil.

Fry vegetables over medium heat for 4-5 minutes, stirring occasionally. Add the sausage, cut into strips or cubes, to the pan. Cook for another 3-4 minutes.

Then add vermicelli, spices and bay leaf to the soup with sausage, if necessary, add a small amount of hot water and salt a little. Also add chopped garlic.

Boil over low heat for 6-8 minutes, then, constantly stirring the soup, pour in the egg in a thin stream. Let it boil and turn off the gas.

Pour ready-made delicious soup with sausage and noodles into plates, sprinkle with freshly ground black pepper and chopped herbs. Serve to the table!

Good appetite!

If there is no time to prepare a complex dinner, the hostess should remember about the existence of such a dish as soup with sausage. It boils very quickly, but it turns out delicious and satisfying. Sausage can be used both boiled and smoked, add any vegetables and cereals to it. Endless scope for culinary fantasies!

Ingredients:

• 3 - 4 potatoes;
• 2 sour cucumbers;
• carrots and onions;
• 5 - 6 hunting sausages;
• 10 g tomato paste;
• salt, sugar and spices;
• 150 g of boiled sausage;
• vegetable oil;
• 2.5 liters of purified water;
• lemon.

Preparation:

1. Fry a small amount of chopped onions and carrots in vegetable oil.
2. Send grated sour cucumber, 4 - 5 thin slices of lemon, pasta and sugar to the vegetables. Keep the mixture on fire for 8 - 9 minutes.
3. In boiling water, send half the onion and all the potatoes, cut into small pieces.
4. After boiling again, transfer the frying from the pan to the pan.
5. When the potato pieces are softened, add two types of chopped sausage to the soup. Salt the treat and add spices.
6. Cook for a few more minutes.

This is a rather primitive version of the sausage hodgepodge, which can be tasted better with dried / fresh herbs, sour cream, olives or olives.

The original recipe for meat components and smoked meats must contain at least five types.

But the proposed option is cheaper and easier to implement.

Pea soup with smoked sausage

Ingredients:

• 1 kilo of potatoes;
• a pound of peas;
• 250 g of carrots and onions;
• salt and seasonings;
• vegetable oil;
• 3.5 liters of filtered water;
• 350 g of quality smoked sausage;
• 1 bunch of dill;
• a pair of lavrushka leaves.

Preparation:

1. Rinse the peas until the water is clear and pour cold water over it for several hours.
2. Rinse the peas again, send them to a saucepan and pour 3.5 liters of water there. Cook over medium heat until softened.
3. Cut the potatoes into small random pieces. Peel the sausage from the film and chop into cubes.
4. Fry chopped vegetables until browned.
5. Pour potatoes to the boiled peas.
6. When the vegetable is ready, add the sausage, salt, selected spices and lavrushka. Transfer the frying to the pan.
7. Cook the pea soup with smoked sausage for another quarter of an hour.

Serve with fresh dill and white croutons.

Cooking with egg

Ingredients:

• 5 small potatoes;
• 1 pc. carrots and onions;
• 1 parsley root;
• 3 cloves of garlic;
• 1 egg;
• 150 g processed cheese without additives;
• 250 g smoked sausage;
• ½ bunch of greens;
• vegetable oil and salt.

Cooking with sausage and egg:

1. Peel, wash and cut the potatoes into cubes. Pour water and send to boil.
2. Add parsley root to a saucepan and put onion and carrot roast.
3. Pour sausage cut in any convenient way with the rest of the products.
4. Add chopped herbs and garlic, and salt to taste.
5. When the potatoes have softened, pour the beaten egg into the pan (the egg white and yolk should be completely combined). Add the ingredient to the soup with one hand and stir it vigorously with the other.
6. Send cheese cubes there. When they are completely dissolved, the soup can be tasted.

Such a dish with sausage and egg is not only easy to prepare, but also very fast.

Cream cheese option

Ingredients:

• 2 processed cheese without additives;
• 200 g smoked sausage with minimal inclusions of fat;
• 1 onion;
• 3 potatoes;
• vegetable oil;
• fresh parsley;
• garlic.

Preparation:

1. Cut the potatoes into cubes and cover with ice water for 10 minutes. Then rinse the vegetable slices and put in a saucepan with boiling water.
2. Fry the pieces of sausage together with chopped onion until golden brown in vegetable oil.
3. Send the frying to the broth with the already softened potatoes.
4. Add slightly frozen grated processed cheese and salt the soup.
5. After boiling again, add crushed garlic and chopped herbs.

Remove the finished cheese soup with sausage from the stove and leave to infuse under a tightly closed lid for a quarter of an hour.

Soup with sausage and noodles

Ingredients:

• 2 - 3 potatoes;
• 1 pc. carrots and onions;
• 2 cloves of garlic;
• 250 g of boiled sausage;
• 1/3 Art. small vermicelli;
• salt and pepper.

Preparation:

1. First, send the bars of potatoes to boil in a three-liter saucepan.
2. When soft, add salt and pepper to the soup.
3. Prepare sausage cubes, chopped vegetables and garlic slices. Transfer it to the potatoes.
4. Pour in the noodles and cook the dish for another 5 - 7 minutes.

Serve the finished soup with sausage and noodles with homemade rye croutons.

Bean first course

Ingredients:

• 450 g chicken soup set;
• 200 g canned red beans;
• 5 potatoes;
• 3 liters of water;
• 250 g of "Krakow" sausage;
• 2 onions and 1 carrot;
• half a liter of tomato juice;
• 2 g of salt and pepper;
• 25 g green onions;
• 1 pinch of French herbs
• olive oil;
• 5 dessert spoons of sour cream.

Preparation:

1. Pour the chicken soup set with water, add salt, pepper and cook over low heat for about an hour.
2. Pour the chopped potatoes into the ready-made broth.
3. Fry chopped onions and carrots with sausage until browned in olive oil. Then pour tomato juice and simmer covered for 8 - 9 minutes. Add spices and salt to taste
4. Transfer the mixture from the pan to the prepared broth with softened potatoes. Cook the soup for 10 to 12 minutes.
5. Add canned beans without liquid and add salt to the treat if necessary. Turn it off immediately and leave to infuse for a quarter of an hour.

Serve with sour cream and chopped green onions.

Tomato soup with sausage

Ingredients:

• 2 potatoes;
• onions and carrots (1 pc.);
• 4 small tomatoes;
• 4 smoked sausages;
• 1 pinch of cumin;
• salt, dry basil and black pepper;
• 3 dessert spoons of tomato paste;
• a bunch of various fresh herbs;
• 1 tsp Sahara.

Preparation:

1. Fry chopped onions with carrots in a small amount of any fat. Add tomato paste, add salt, all the spices recommended in the recipe and granulated sugar. Simmer the mixture over low heat for 10 - 12 minutes.
2. Chop the potatoes at random. Grate the tomatoes on a fine grater without the skin. Coarsely chop the sausages and fry until light crust.
3. Send all prepared ingredients and tomato mass from a frying pan into a saucepan, add water and add salt if necessary.
4. Cook the dish until the vegetables soften and add chopped herbs.

Remove soup from heat and let it brew for a few minutes.

How to cook kharcho

Ingredients:

• 350 g of hunting sausages;
• 80 g dry rice;
• 1 onion;
• 3 garlic cloves;
• 100 g tomato sauce;
• 1.5 liters of filtered water;
• salt, suneli hops, fresh herbs;
• vegetable oil.

Preparation:

1. Fry the onion in cubes in vegetable oil and send it to cook with dry rice.
2. In the oil remaining after the onion, fry the pieces of hunting sausages. Add tomato sauce, darken the ingredients for a couple of minutes and transfer to the soup.
3. Season the dish with salt, add mashed garlic, spices and chopped fresh herbs.
4. Cook the soup until the rice is soft.

Serve with cheese croutons.

Spicy spanish dish

Ingredients:

• 4 liters of strong chicken broth;
• 3 - 5 potatoes;
• fresh garlic to taste;
• 2 - 3 pcs. tomatoes;
• 1 large fleshy sweet bell pepper;
• 1 chili pod;
• 3 - 4 hunting sausages;
• fresh herbs;
• 1 PC. onions;
• salt and spices;
• 1 carrot.

Preparation:

1. If necessary, peel the hunting sausages and cut into small circles. Fry them until golden brown in any oil. It is best to use a mixture of vegetable and cream for this purpose.

   

   

   

   Ingredients:

   • 2 liters of filtered water;
   • 80 g of buckwheat;
   • 3 potatoes;
   • 1 pc. carrots and onions;
   • 2 dessert spoons of sunflower and butter;
   • 350 g of boiled sausage;
   • salt, pepper, ground coriander and fresh herbs.

   Preparation:

   1. Rinse all vegetables and peel if necessary. Free the sausage from the shell. Buckwheat is good to sort out from various litter and rinse with running cold water.
   2. Chop onion and potatoes finely. Chop the carrots into strips using a special Korean grater.
   3. Chop the sausage in medium pieces.
   4. Heat two types of oil at once in a deep frying pan. Put vegetables in the mixture and fry with frequent stirring until lightly browned.
   5. In a saucepan, bring salted water to a boil. Transfer the contents of the pan and all the spices there, add the sausage and potatoes.
   6. Add buckwheat and cook the soup until all ingredients are cooked. Add salt if desired.

   Decorate the dish with plenty of fresh herbs and serve.

   Buckwheat makes this soup especially satisfying and nutritious.

   The most delicious first course can be made from homemade homemade sausages. It can be pork, beef, chicken, or any other type of meat. If such a product is not at hand, then a high-quality store will do.