Cabbage solyanka - delicious and original dish. True, it cannot be called dietary, since fatty meat is traditionally used in its preparation. In fact, this dish combines the advantages of cabbage soup and pickle. This combination allows you to get the perfect balance of spicy, sour and salty tastes. There are more and more interpretations of the preparation of the dish every day. In this article we will talk about how to prepare solyanka from cabbage with meat and sausages.

Main components

The main ingredient of solyanka is cabbage. It can be pickled or fresh. The salty taste of the dish is added using brine or pickled cucumbers. Onions and other vegetables are also often added to hodgepodge: eggplant, tomatoes, garlic, bell pepper, carrots and others. Mushroom or mushroom is perfect for stewing cabbage. meat broth. Sometimes fish broth is also used for this purpose. A lot of different ingredients contains cabbage hodgepodge delicious. It is often added various sauces, ketchup, tomato paste or sour cream. The meat component in the dish is usually chicken, beef or pork. Great for this and sausages: brisket, ham. Below we will talk about how to prepare solyanka from cabbage with sausages.

Ingredients

It is not only tasty, but also very economical dish. It turns out very juicy and rich. The secret of its creation is simple - at the end of cooking there should be no liquid left in the saucepan. Otherwise, the extinguishing process must be extended for another five minutes. A delicious solyanka of cabbage with sausages is prepared from the following ingredients:

• carrots - 3 pieces;
• onions - 2 pieces;
• cabbage - 1 head;
• tomato paste - 2 tablespoons;
• Italian herbs - 5 grams;
• sausages - 5 pieces;
• pepper - 5 peas;
• Bay leaf- 3 pieces;
• parsley - 1 bunch;
• allspice - 4 tablespoons;
• vegetable oil - 2 tablespoons;
• dill - 1 bunch,
• pepper and salt - to taste.

Solyanka with sausages. Cooking method

Cabbage solyanka with sausages is ready! Before serving, you can sprinkle it with chopped herbs.

Solyanka made from sauerkraut. Ingredients

This is very tasty dish. It contains mushrooms fresh vegetables and several types of meat. Hodgepodge of sauerkraut- a complex dish that will require maximum attention and time from the hostess. But all the efforts will pay off handsomely, since one serving of this dish can successfully feed even the most demanding and hungry guest. Solyanka made from sauerkraut turns out to be very satisfying and appetizing. The recipe for this dish involves the use of the following ingredients:

• onion- 2 pieces;
• sauerkraut - 1-2 kilograms;
• pork - 400 grams;
• sausage - 100 grams;
• ham - 100 grams;
• dried porcini mushrooms - 6 pieces;
• butter - 2 tablespoons;
• flour - 1 tablespoon;
• bay leaf, salt, pepper - to taste.

Solyanka made from sauerkraut. Cooking method

Solyanka is a thick rich soup based on meat, fish or mushroom broth. I suggest you cook delicious hodgepodge with sausages, which will be appreciated by all lovers hot and sour soups. It is prepared quite simply from the most available products, which you probably have in your refrigerator. This option can be classified as a budget option, since it includes a small list inexpensive products. The soup can be prepared for lunch or dinner. Serve solyanka warm with sour cream and big amount greenery If you are interested in the recipe, let's cook together.

We will prepare hodgepodge from ordinary milk sausages, you can also add hunting sausages, or you have scraps of other sausages and smoked meats, you can also add them.

Taste Info Hot soups

Ingredients

• Broth or water 2.5 l;
• Carrots 1 pc.;
• Onion 1 pc.;
• Sausages 400 g;
• Pickled cucumbers 5 pcs.;
• Tomato paste 3 tbsp;
• Lemon 0.5 pcs.;
• Olives 100 g;
• Sunflower oil for frying;
• Salt to taste;
• Ground black pepper;
• Bay leaf 2 pcs.;
• Greenery.

How to cook Solyanka soup with sausages

Potatoes were not initially used in the solyanka. IN modern versions The soup can be supplemented with a variety of foods to improve the taste of the dish. Wash the potato tubers to remove any dirt and remove the skins. Cut into small cubes. Place in a saucepan and pour the right amount ready broth or cold water. Send it to the fire. Cook until the potatoes are ready, about 15-20 minutes after boiling.

In the meantime, let's prepare the remaining ingredients. Peel the large onion. Cut into two halves. Cut into medium cubes. Heat in a deep frying pan sunflower oil. Drop the onion cubes. Fry, stirring with a spatula, until translucent and soft.

Wash the carrots and peel them. Grind into coarse grater. Add to the soft onions and continue to fry over low heat until soft.

Add tomato paste. Adjust its quantity to your taste. Stir and fry for about five minutes.

Grate the pickled cucumbers on a coarse grater or cut into small cubes. Add to the pan with tomato sauce, stir. Fry for 5-7 minutes over low heat. Pour the brine that formed after chopping into the vegetables as well.

There are several types of sausages you can use. For example, half boiled and the other half smoked, but this is at your discretion. Remove the shell and cut into rings. Add to the pan when the potatoes are ready. Stir and boil. Boil for 5-7 minutes.

Often there is a version of the soup in which the sausage and frankfurters are lightly fried in a frying pan. If you want, you can do this too.

Use lemon and olives at your discretion. It is better to take pitted olives and cut the lemon into thin half rings. Add fried vegetables, olives, and lemon slices to the pan. Season with bay leaf, ground pepper and salt if needed. Stir and let it boil. Boil for 5-7 minutes.

At the end, add chopped herbs. Turn off the heat and cover with a lid for 10-15 minutes.

Solyanka soup with sausages is ready. Bon appetit!

Solyanka from cabbage with sausages - simple and tasty food on a quick fix. I offer a recipe with photos for those who have not yet made such cabbage, but have long dreamed of pleasing their husband hearty dish for dinner. I know that there are various ways to prepare cabbage soup with sausages. Some people stew the cabbage after briefly frying it. My husband stewed cabbage doesn’t like it, so I make whole solyanka fried. I put two frying pans on the stove at once. While cabbage is fried on low heat on one, carrots and onions are fried on the other, and then chopped sausages are quickly fried. As a result, the hodgepodge is prepared very quickly - literally in half an hour. The cabbage turns out juicy, but not watery. Exactly what you need.

Ingredients:

• Cabbage – 800 g – 1 kg,
• Sausages – 350 g (7 pieces),
• Carrots – 1 small,
• Onion – 1 small,
• Ketchup – 2 tablespoons,

Method for preparing solyanka from cabbage with sausages

Let's start with cabbage. I chop it quite thinly. The technology is simple. The head of cabbage is cut in half, then placed with the cut part up so that one of the edges of the cut is pressed against the board. We fix the head of cabbage with our left hand. And we begin to finely chop, cutting off thin plates with a knife from top to bottom.

Place the resulting thin straw on a large frying pan. As you can see, there was a heap of cabbage. But there’s nothing wrong with that; it will settle during the cooking process. The volume will be reduced by almost half.

Pour vegetable oil into the cabbage. I pour more because my husband likes it that way. About 5-6 tablespoons.

I put the frying pan with the cabbage on the stove and fry it without a lid, turning it every 5 minutes so that it doesn’t burn and cooks evenly.

I have already said, but I will repeat once again, that for instant cooking for cabbage solyanka with sausages we will need two frying pans. In a second frying pan, fry finely chopped onion and grated carrots.

It takes 5-7 minutes for the vegetables to become soft enough over low heat.

Add ketchup (or any thick tomato sauce), mix. If you use tomato paste, then add no more than 1 tablespoon so that the cabbage does not turn out sour.

Half an hour has passed since we set the cabbage to fry. She's completely ready. Soft, slightly crispy. Very tasty. But her color, of course, is not ceremonial.

Add frying with ketchup.

Stir, the cabbage gets a cheerful color. At this stage I salt the dish. And I definitely try it, because depending on the type of ketchup, you may need a little more or a little less salt. This time half a teaspoon was enough for me.

All that remains is to fry the sausages. I cut them crosswise into small circles. You can cut it lengthwise, but this way, of course, the dish looks more cheerful.

I fry the sausages literally for three minutes, stirring.

As soon as the first traces of crust appear on them, I immediately put them in the cabbage.

I stir and at this point the hodgepodge with sausages can be considered ready.

Description

Solyanka soup with sausages- Not only quick way tasty and healthy food, but also a very budget and economical option for lunch or dinner. After all, you don’t always have a kilogram or two of selected pork on hand. And sturgeon and crayfish are not essential ingredients. But there are always a couple of sausages in the refrigerator.

Below is a simple and accessible step-by-step recipe for preparing this dish with photos. This hodgepodge soup with sausage can become almost a full-fledged member of your family in the sense that you will want to cook it more than once for lunch or dinner. This kind of hodgepodge is especially good and quick to prepare at home. And no difficulties or complicated stages for you. Even all the ingredients can be found at home right away, rather than running to the nearest store to get them.

Let's try to cook this soup together and make solyanka one of your favorite dishes.

Let's start cooking!

Ingredients

• 
  (2 pcs.)
• 
  (1 PC.)
• 
  (2 pcs.)
• 
  (2 pcs.)
• 
  Canned gherkins
  (5 pieces.)
• 
  (1 jar)
• 
  (1/2 pcs.)
• 
  (2 tbsp.)
• 
  (a little for frying)

Cooking steps

To prepare this variety of solyanka, we need to wash, peel and cut two potatoes into squares. Pour water into a deep saucepan and bring it to a boil. Then pour the chopped potatoes into it. While it cooks, prepare the sausages. We will peel them from the film, if necessary, cut them into not too small rings and place them in a heated frying pan. Preheat the vegetable oil in it. Lightly fry the sausages and add them to the potatoes.



Wash and peel the carrots. We grate it on a coarse grater. Peel the onion and chop it into not too small pieces, fry in a frying pan along with vegetable oil, stir constantly, cook for 10 minutes.



After time, add two tablespoons of tomato paste to the pan and mix thoroughly. Cover the pan with a lid and simmer for 7-10 minutes.



Place the olives on a board and cut each into two or three pieces. Cut three lemon rings and cut them into 4 parts.



Separately, chop the gherkins not too finely.



First of all, add the cooked onions and carrots to the potatoes and sausages. Mix them until smooth. Then pour the olives, lemon and chopped cucumbers into the pan. Mix everything again and let it cook under the lid for about 10-15 minutes.



Homemade solyanka soup with sausages is ready. Check for salt and serve.



Bon appetit!

IN modern cooking There are several types of solyanka: meat, fish and mushroom. Perhaps the most popular is the so-called one. It includes a large range of meat products, from 3 to 6 types, including boiled, smoked sausages, boiled pork, veal, offal, etc., as well as sauteed onions and cucumbers (they stopped adding potatoes, so like a soup and so very thick because large quantity meat products). Of course, in the old days, peasants did not know what sausages, olives, olives and capers, which are often used in modern recipes, were. It's so original Russian dish included new ingredients, but retained its former popularity.

Today I offer you an easy to prepare recipe. hearty hodgepodge with sausages and hunting sausages. To make the soup thicker, add potatoes to it, sauteed onion, tomatoes, pickles and olives. It will work out delicious first a dish made from a minimal set of ingredients, budget-friendly and quick to prepare.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 6 servings

Ingredients

• potatoes – 4 pcs.
• smoked sausages – 200 g
• hunting sausages, ham or smoked sausage– 200 g
• pickled cucumbers – 2 pcs.
• onions – 1 pc. large
• tomato paste – 1.5 tbsp. l.
• pureed tomatoes or tomato juice– 150-200 ml
• olives or pitted olives - 2-3 tbsp. l.
• vegetable oil – 1-2 tbsp. l.
• salt and pepper - to taste
• chopped parsley – 2 tbsp. l.
• lemon – 3 slices
• bay leaf – 1 pc.

How to cook solyanka with sausages

In the modern sense classic solyanka It is not customary to add potatoes to soup. But since we use minimum set meat products, then we will prepare soup with potatoes to make it thicker and richer. A 2-liter pan will require 3-4 medium tubers. So, I peel and cut the potatoes into cubes, then wash them thoroughly to remove excess starch- this way the soup will turn out transparent. I pour it into a saucepan and fill it with clean cold water and put it on fire. The liquid should fill the pan 3/4 full. Please note that there is no need to add salt - it is better to add salt when you add sausages and fried cucumbers to the soup.

While the potatoes are cooking, prepare the sausages. For the solyanka, I also used sausages to make the soup tastier; if you wish, you can use only sausages, increasing their quantity by 2 times. Try to choose high-quality sausages, preferably smoked, and always dense so that they do not fall apart when cooked. heat treatment. I chopped sausage products in circles. I fried them until golden brown in a frying pan with heated vegetable oil (no more than 2 tbsp, since a lot of fat will be rendered from the hunting sausages).

Placed the fried sausages in a saucepan with almost prepared potatoes(by this time it should boil for about 15 minutes, become soft, but not yet boil into puree). In the fat that remained in the pan after frying, I sautéed diced onions.

As soon as the onions were browned, I added pickled cucumbers to the pan - they can be diced or grated on a medium grater. In the first case, they retain their shape better. Choose pickled cucumbers that are pleasantly crunchy and dense; if the skin is rough or yellowed, do not forget to remove it and also clean out the large seeds. I simmered the chopped cucumbers for literally 1-2 minutes, stirring, along with the onions.

Then added tomato paste to the pan and fry everything together for about 3-4 minutes, until orange-red color. I poured in 150-200 ml of pureed tomatoes (or you can add cucumber pickle) and simmered for a couple more minutes. In the end it turned out spicy dressing rich color. Place it in a saucepan, add salt and pepper to taste, bay leaf, and continue cooking for about 4-5 minutes.

Next we put olives or black olives (pitted), cut into rings. For aroma and special sourness, add a few slices of lemon, cut into pieces. Season with chopped parsley and remove from heat. Some housewives do not boil lemons and olives, but place them on plates immediately before serving - this is a matter of taste.

Let the hodgepodge steep under the lid for 15-20 minutes, after which it can be served. Before serving, you can add a slice of lemon and a spoonful of sour cream (spruce is your favorite), season with chopped herbs and ground black pepper. Fits good Rye bread, especially with sweet raisins, which complement the sour-salty taste of the soup. Bon appetit!