Solyanka with sausage. Solyanka with sausage - a great rich soup with a spicy flavor

19.10.2019 Fish dishes

This is such a combined product, which combines, as it seems, incompatible products. But this is far from the case, the combined hodgepodge always turns out to be very satisfying, tasty and fragrant. It is interesting, but hodgepodge soup appeared in Russian cuisine. Every housewife knows how to cook a hodgepodge, but everyone has their own, unique recipe for a mixed hodgepodge.

So, there are a large number of variations in the preparation of hodgepodge, but a mandatory component in all recipes is lemon. You can cook a delicious soup on, mushroom and fish broths, the taste of the dish will not deteriorate from this, but on the contrary it will open in a new way. For hodgepodge with sausage, different types and varieties of sausages and meat are used, as well as potatoes, rice and pearl barley.

There is an opinion that hodgepodge soup appeared thanks to cooks who, during cooking, had various kinds of products left: meat trimmings, leftover cereals. These products themselves did not carry nutritional value. People of the upper strata of society considered it disrespectful and in bad taste to eat such a dish, so they fed peasants and poor people. Since then, the recipe for the combined hodgepodge has changed dramatically.

Now this delicious hot dish is a traditional dish of Russian cuisine, which is served in all restaurants in the country.

What you need to make hodgepodge with sausage:

boiled sausage - 200 grams
carrots - 1 piece
hunting sausages - 5 pieces
potatoes - 6 pieces
olives - 100 grams
onions - 1-2 pieces
lemon - half
pickled cucumbers - 3 pieces
vegetable oil - for frying
tomato paste - 1 tablespoon
spices - optional
water or meat broth - 1.5 liters

How to cook hodgepodge with sausage:

The combined hodgepodge is prepared both on water and on the already existing broth.
Thoroughly wash, peel and cut potatoes into cubes. Throw potatoes into the meat broth.

Grate pre-washed and peeled carrots and pickles.
Peel and chop the onion. Cut sausages and olives into circles, sausage into strips.

Fry the onion in vegetable oil, then add carrots and fry until light golden brown. After, add to the onions with carrots, cucumbers and mix.

At the end, put the tomato paste and simmer the mixture over low heat for 3 minutes, and then send it to the pan. Add all the spices to taste: salt, bay leaf, pepper. Next, we send sausages and sausage to the pan.

At the very end, when the potatoes are ready and soft, add sliced lemon slices and olives.

Serve the combined hodgepodge with sausage should be hot, supplementing it with herbs, sour cream or garlic.

Watch a helpful video on how to choose olives in the store, what to look for when buying canned olives

If you do not know what to do with meat products that have been stale in the refrigerator, then cook this sour-salty soup. Solyanka team with sausage, a step-by-step recipe with a photo of which we offer, is cooked on a classic meat broth with the addition of pickled cucumbers and olives. This rich soup will warm you up in cold weather and fill you up after a hard day at work.

Solyanka is a soup with pickled cucumbers and several types of meat or sausage. Sometimes hodgepodge is prepared with mushrooms or fish. Cucumbers can be used both pickled and pickled, which ones you have available. Sausage hodgepodge is a fragrant, tasty, and most importantly hearty soup. Serve it with a slice of lemon, seasoning the soup with a spoonful of sour cream.

Calorie combined meat hodgepodge with sausage

The calorie content and nutritional value of the mixed hodgepodge with sausage are calculated for 100 grams of ready-made soup. The data given in the table are indicative.

How to cook sausage hodgepodge

The recipe for the classic team hodgepodge goes back centuries and there it was called "selyanka". For different hostesses, the recipe, composition and method of preparation may differ, but the main components are the same for everyone. Solyanka is boiled mainly in meat broth with the addition of several types of sausage and meat. The taste of the combined sausage hodgepodge is always sour-spicy-salty - this is its "zest". Let's take a closer look at how to cook a hodgepodge with sausage.

Ingredients:

Meat on the bone - 400 gr.
Boiled sausage - 250 gr.
Salami sausage (dry) - 250 gr.
Sunflower oil - 70 ml.
Onion - 2 pcs.
Pickled cucumbers - 2-3 pcs.
Tomato paste - 2 tbsp. a spoon
Potatoes - 3-4 pcs.
Bay leaf - 1 pc.
parsley
Black peppercorns - 5 pcs.
Lemon - 4 slices
Pitted olives - 1 can
Sour cream - 100 gr

Step 1.

For a tasty and fragrant hodgepodge, you need meat broth. Pour the pork bones with water and send to cook on a small fire, add the peeled onion, bay leaf and peppercorns. Boil the broth for about an hour. After the expiration of this time, you can proceed to the main preparation of hodgepodge with sausage. Peel the onion and chop it finely, fry in oil, add the cucumber grated on a coarse grater.

Step 2

Add tomato paste. At the same time, peel the potatoes, cut into cubes and send to boil in the broth, add a pinch of salt and select the bones, disconnect the meat.

Step 3

Mix the frying and pour a small amount of broth.

Step 4

Cut boiled sausage and meat into cubes, chop salami.

Step 5

Lightly fry and send to the soup with frying.

Step 6

Pour the broth and potatoes into the main pot of soup. Bring to a boil, salt to taste and pour in the olives without liquid.

Add chopped greens, boil for another 5 minutes. Solyanka team with sausage is ready. Serve with a slice of lemon and a dollop of sour cream.

Sausage hodgepodge with chicken

Solyanka with sausage and chicken is prepared even easier than the classic version. To prepare this version of the soup, you will need chicken breast and two types of sausage.

Ingredients:

- Chicken breast - 300 gr.
- Boiled sausage - 150 gr.
- Sausage Salami - 150 gr.
- Onion - 1 head
- Tomato paste - 2 tbsp. spoons
- Pickled cucumbers - 3 pcs.
- Bay leaf - 2 pcs.
- ground pepper
- Salt
- Greenery

1. First, prepare the chicken broth. Rinse the breasts well, remove the skin and boil for 50 minutes. Separate the chicken fillet from the bones and cut.

2. Two types of sausages can be cut into cubes, but it is best to stick, then fry in a non-stick pan without oil.

3. Chop the greens and pickled cucumbers with a knife, peel the onion and cut into thin rings cut in half.

4. Pass the onion in a little vegetable oil, then add the chopped cucumbers and continue to fry for 2 minutes, stirring constantly.

5. Mix two tablespoons of tomato paste with frying and mix. Reduce heat to low and simmer for a couple of minutes.

6. Place the fried sausage, chicken fillet and vegetables fried in tomato paste into the prepared chicken broth. If required, add salt. Add bay leaves, pepper, cook for about seven minutes. After turning off the stove, add the olives and let the soup brew with the lid closed.

Similar recipes:

Simple and tasty dishes are much more valuable than complex and elaborate ones. At first glance, hodgepodge is a simple first course, like any soup. It’s a paradox, but just in the imaginary simplicity all the complexity is hidden, since you can learn how to cook a hodgepodge in 10 minutes, but in search of the ideal line that separates a simple hodgepodge from a delicious one, sometimes life is not enough. There are quite a few nuances and details in the preparation of sausage hodgepodge, you can write a whole book and even an entertaining saga about them! The saga of a hodgepodge with sausage. If it is an end in itself for you to prepare a very tasty dish from simple and affordable ingredients without “doubtful” additions, take into account this sausage hodgepodge recipe. You can customize it to suit your taste if you wish.

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;
sausages "hunting" - 4-5 pieces;
boiled sausage - 150 g;
vegetable oil - 20 g;
water - 2.5 l.

Yield: 4 servings.

How to cook soup hodgepodge with sausage

We clean the potatoes for the hodgepodge, then wash and cut, but not into cubes, but into strips, so you get a more interesting version of the soup.

Peel yellow onions and carrots. Try to choose bright orange carrots, they are tastier and give a rich color to the broth. We rub it on a grater. It is best to cut the onion with cold water in your mouth so that your eyes do not water, and it is also desirable that the knife be wet, then the procedure for cutting the onion into half rings will not seem unpleasant or painful to you.

We also prepare pickled cucumbers: we rub them on the same grater as carrots. And cut the lemon into large circles.

With sausage, no special trouble is foreseen, because "hunting" sausages need to be cut into circles, and boiled sausage into strips or cubes.

It is very important to make a tasty-correct dressing for a hodgepodge: heat up the vegetable oil, sauté 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 dressing? Then, that tomato paste tends to be bitter, so sugar is added to soften the taste.

The main preparatory work is completed, you can "collect" the hodgepodge. In boiling water, lower half of the onion and potatoes, cut into strips. Boil the vegetables for 10 minutes, then add the dressing. We taste the hodgepodge, if it is not spicy enough, you can pour in 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 this case everything needs to be determined by taste. Why? Because sour-salty dressing is added to the hodgepodge at a time when the potatoes are not yet ready, and the acid of cucumbers and lemon does not allow the potato wedges to boil.

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Sausage is added 5 minutes before the soup is turned off. As soon as you 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 are a matter of taste.

It is appropriate to offer this first dish only hot. It is better not to serve such a soup in extreme heat; hodgepodge is more suitable for winter dinners. Perhaps this is the main chapter of the saga of the hodgepodge with sausage. But there is also a team hodgepodge, meat mushroom, with smoked meats, etc.!

Combined hodgepodge with sausage recipe

Homemade hodgepodge with sausage is a great option for a dish after a protracted holiday. Firstly, a large number of sausages, leftover ham, a few sausages and other smoked, boiled-smoked and other products always remain in the house. Secondly, this soup, thanks to sour cucumbers, olives and lemon, perfectly improves health after excessive alcohol intake, it is not for nothing that it is called a “hangover” soup. Well, and then - after the weekend you don’t want to stand at the stove for a long time, and 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,
Jaeger smoked sausages - 5 pcs,
red sweet pepper - 0.5 pcs.,
potatoes - 500 g,
pickled cucumbers - 200 g,
onion - 150 g,
tomato juice or sauce - 250 ml (you can replace 3 tablespoons of tomato paste),
vegetable oil - 20 g (2 tablespoons),
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

Cooking

As already mentioned, a hodgepodge with sausage is cooked very quickly, so we will not cook the broth, but we will cook the soup in drinking water. Sausage taste and aroma will be enough.

Place a half-filled pot of water on the fire. Peel potatoes and cut into small cubes. After the water boils in the pan, put the potatoes in it.

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, fry, stirring, for another five to seven minutes.

Cut the sweet red pepper into the same cubes as the sausage. Put the pepper together with the tomato sauce in the pan. Simmer all the 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.

After the potatoes are ready, add the stewed vegetables with tomatoes and sausage from the pan, mix, throw in the bay leaf and ground black pepper.

Now cut the pickled cucumbers into cubes. If the crust is hard, cut it off. Send the cucumbers to the soup and cook for another five minutes.

At the end, add chopped greens, olives, bring to taste with spices. Remove from stove and let steep for 10-15 minutes.

Pour the combined hodgepodge with sausage in portions on plates and serve. Garnish with fresh herbs and a slice of lemon.

One of the most common Russian recipes is sausage hodgepodge. It has a simple composition that does not require a large number of ingredients:

Doctor's sausage - 150 grams.
Raw smoked salami sausage - 100 grams.
Servelat - 150 grams.
Ham - 150 grams.
Potato - 150 grams.
Pickled cucumbers - 200 grams.
One or two onions.
Tomatoes - 500 grams.
Half a lemon (or five small slices).
Olives - 12 pieces (preferably pitted).
Bulgarian pepper - 200 grams.
Garlic - 3-4 cloves.
Sunflower oil for frying.
Two bunches of herbs: dill and parsley.
Bay leaf, salt, black pepper.
Sour cream, fat content does not matter.

Solyanka is a universal dish that appeared in Russian cuisine. Currently, there are many variations and options for its preparation, but a must-have ingredient in any recipe is lemon.

Most people consider any soup based on mushroom, fish or meat broth to be hodgepodge. In general, everything is correct, this dish is divided into three types: meat, fish and mushroom. A hodgepodge is prepared from sausages of various types and varieties, any fish or meat. Potatoes, rice or pearl barley are necessarily added to the soup.

A tastier first course is hard to find.

We owe the appearance of hodgepodge to cooks who came up with a way to use the numerous meat trimmings that remained in the kitchen, which individually did not carry any nutritional value. Currently, any recipe for hodgepodge with sausage, with or without photos, can be found on the Internet.

For the first time the name "hodgepodge" is mentioned in Russian literary sources, starting from the 15th century. The name can also be traced in cookbooks dating back to the 18th century. It was at this time that it became widespread.

This soup was called differently: "solyanka" (or "selyanka") and "hangover". It was supposed to be thick, satisfying, and have a high fat content. Often served as an appetizer, and as a first and second course.

Despite all the advantages, for a long period of time this soup was popular only among representatives of the lower strata of the population (common people). Aristocrats considered him unworthy of his high position, so serving him on the table was considered the height of indecency and bad taste. Perhaps it was for this reason that the dish was originally called "selyanka", as it was intended for rural residents, peasants.

The recipe for solyanka has changed a lot with the appearance of tomatoes in Russia, without which it is impossible to imagine it today. Thanks to the appearance of this soup, the phraseological unit “collective hodgepodge” was formed in the Russian language, meaning a diverse mixture of events, elements, etc.

Currently, Solyanka soup with sausage, meat or fish is a hallmark of Russian cuisine and a traditional signature dish of all Russian restaurants. It can be liquid or thick, and the basis of the dish is a rich and transparent broth.

Having tried it, one cannot remain indifferent to the unique aroma and sweet and sour taste, which is achieved due to the presence of acidic products in the composition: lemon, pickles.

Cooking steps

And even more in detail about how to cook a hodgepodge with sausage ...

Put a pot of water on gas. Potatoes must be peeled and cut into small cubes. After that, peel and finely chop the garlic and onion.
After the water boils in the pan, you need to throw the potatoes into it and salt it. At this time, fry the sausage in a pan with the addition of sunflower oil, five minutes will be enough. Next, add onion and garlic to the sausage, after five minutes put tomatoes and bell peppers on them. Simmer all the ingredients until cooked, it will take no more than ten minutes.
After the potatoes are ready, add the stewed vegetables with sausage, mix, throw in the bay leaf and black pepper. Now cut the cucumbers, send them to the soup and cook for about five minutes.
At the end of cooking sausage hodgepodge, add chopped greens, olives, lemon. That's it, the soup is ready! It remains only to pour it into plates and serve it to the table.

As you can see, preparing this traditional Russian dish is not difficult, just a little culinary skills and patience are enough. Before serving the soup, add one tablespoon of sour cream, which will emphasize its taste.

The recipe for a delicious and memorable hodgepodge with sausage will certainly become one of your favorites.

Over the weekend, I was planning a menu for the week for my family and thought about what to cook for dinner. And then a simple hodgepodge with sausage came to my mind. We really love this hearty soup in all versions, but we haven’t cooked it for a long time and 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 had only boiled sausage and hunting sausages. This is how the incredibly delicious hodgepodge soup with sausage appeared. 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 fill it with 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 sunflower oil into the pan. 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.