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

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

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

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

It's hard to find a more delicious first course

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

The name “solyanka” was first mentioned in Russian literary sources starting from the 15th century. Can be traced by the name and in cookbooks, dating from the 18th century. It was at this time that it became widespread.

This soup was called differently: “solyanka” (or “selyanka”) and “pokhmelka”. It had to be thick, filling, and have a high fat content. It was often served as an appetizer, both 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 it unworthy of their high position, so serving it 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 and peasants.

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

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

Having tried it, you cannot remain indifferent to the unique aroma and sweet and sour taste, which is achieved due to the presence in the composition acidic foods: lemon, pickled cucumbers.

Cooking steps

And even more detailed about how to cook hodgepodge with sausage...

1. Place a pan of water on gas. Potatoes must be peeled and cut into cubes small size. After this, peel and finely chop the garlic and onion.
2. After the water boils in the pan, you need to throw the potatoes into it and salt them. At this time, fry the sausage in a frying pan with the addition of sunflower oil, five minutes will be enough. Next, add onions and garlic to the sausage, after five minutes add tomatoes and bell pepper. Simmer all ingredients until tender, this will take no more than ten minutes.
3. Once the potatoes are ready, add vegetable stew with sausage, stir, throw in bay leaf and black ground pepper. Now chop the cucumbers, add them to the soup and cook for about five minutes.
4. At the end of cooking the sausage hodgepodge, add chopped herbs, olives, and lemon. That's it, the soup is ready! All that remains is to pour it into plates and serve.

As you can see, this is traditional cooking Russian dish It’s not difficult, all you need is a little culinary ability and patience. Before serving the soup, add one tablespoon of sour cream, which will highlight its taste.

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

This is such a prefabricated product that combines, as it seems, incompatible products. But this is far from true; the hodgepodge always turns out to be very nourishing, tasty and aromatic. It’s interesting, but solyanka soup originated in Russian cuisine. Every housewife knows how to prepare hodgepodge, but everyone has their own, unique recipe for hodgepodge.

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

There is an opinion that solyanka soup appeared thanks to cooks who, while preparing food, had various kinds of products left over: meat trimmings, leftover cereals. These products themselves had no nutritional value. People of the upper classes considered it disrespectful and bad manners to eat such a dish, so they fed it to peasants and poor people. Since then, the recipe for 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 solyanka 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 - at your discretion
• water or meat broth - 1.5 liter

How to cook solyanka with sausage:

Combined hodgepodge is prepared both with water and with existing broth.
Wash, peel and dice the potatoes thoroughly. Throw potatoes into the meat broth.

Grate pre-washed and peeled carrots and pickled cucumbers.
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 color. Afterwards, add cucumbers to the onions, carrots and mix.

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

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

The hodgepodge with sausage should be served hot, supplemented with herbs, sour cream or garlic.

Watch a useful video about how to choose olives in the store, what you need to pay attention to when buying canned olives

Solyanka team is a hot first course, cooked in a strong broth with the addition of seasonings. Traditional Russian stew of three types: mushroom, meat or fish, combines the acidity of cabbage soup, the saltiness of rassolnik and the spiciness of herbs. Serf cooks gave Russian cuisine a fundamental invention with advanced technology.

Hodgepodge - classic recipe

Solyanka team - a recipe that used traditional Russian table treats: meat and sausages, cabbage and pickles, fresh herbs. Such different components were held together with a rich base, seasoned citrus juice and were served under the name “selyanka” - a peasant’s stew, which later moved to the tables of the nobility.

• beef broth – 1.2 l;
• brine – 250 ml;
• boiled beef – 200 g;
• boiled chicken breast – 150 g;
• ham – 150 g;
• fresh cabbage – 200 g;
• tomatoes – 2 pcs.;
• salted mushrooms – 200 g;
• sour cream – 100 g;
• black peppercorns – 6 pcs.;
• fresh parsley – 5 g;
• fresh dill – 5 g;
• onion – 20 g;
• capers – 15 g.

1. Combine the boiled brine with the broth.
2. Cut the ham, breast and beef, vegetable components into equal cubes and place in the liquid.
3. Add spices and sour cream, and keep on fire for about a quarter of an hour, without letting it boil.
4. The finished hodgepodge is seasoned with lemon juice and capers.

Meat hodgepodge recipe

Solyanka team - traditional tavern spicy thick soup, loaded with rich ingredients: veal on the bone for the base, ham, poultry and corned beef. One plate of this brew constituted a complete meal for the whole day. The basic components of the dish can be varied at your discretion from time to time, changing the final taste.

• beef brisket – 1000 g;
• chicken breast – 350 g;
• ham – 150 g;
• onion – 50 g;
• hot pepper – 1 pc.;
• tomatoes – 100 g;
• sweet pepper – 1 pc.;
• pickled cucumbers – 3 pcs.;
• lemon – 1 pc.;
• carrots – 50 g;
• parsley – 15 g.

1. Before preparing meat solyanka, cook the base using brisket, chicken breast, carrots and hot peppers.
2. Combine the fried onions with chopped tomatoes and sweet peppers and cook.
3. Cut the ham and breast into cubes, cucumbers into cubes and place in a saucepan.
4. Season the finished stew with lemon and parsley.

Solyanka with sausage

The centuries-old tavern soup has been transformed and modified. Modern housewives they use financially convenient products and do not spend a lot of time on a strong decoction without sacrificing taste, since they are affordable sausages They will replace meat with bones and infuse hot dishes with smoked flavor.

• salami – 200 g;
• raw smoked sausage – 200 g;
• lard – 100 g;
• olives – 50g;
• barrel cucumbers – 2 pcs.;
• onion – 30 g;
• tomato paste – 100 g;
• ground black pepper – 5 g;
• bay leaf – 2 pcs.;
• water – 3 l;
• a handful of fresh herbs;
• vegetable oil – 35 ml.

1. Fill the fried first four with liquid.
2. Submerge chopped vegetables in oil with added paste.
3. Preparing the hodgepodge will take no more than a quarter of an hour, so after the meat, add vegetables.
4. Season the finished dish with chopped olives.

Solyanka with potatoes

Mixed meat solyanka - recipe with potatoes - homemade version, invented by housewives for thickness and viscosity. This option is not very similar to classic version, but also has a right to exist, especially since everyone’s favorite vegetable will add satiety and taste, overcoming the feeling of hunger for a long time and warming you up in the cold.

• pork – 300 g;
• chicken fillet – 200 g;
• sausages – 100 g;
• sausage – 100 g;
• potatoes – 200 g;
• tomato sauce – 80 g;
• olives – 10 pcs.;
• water – 3 l.

1. For the national solyanka you will need a base made from pork and chicken fillet.
2. Pour liquid over prepared pork, sausage, fillet, frankfurters and vegetable products.
3. Cook the stew until the potatoes are soft, add the sauce and olives.

Hodgepodge with smoked meats - recipe

Combined solyanka soup with assorted smoked meats – delicious option hot spicy first. It will require a variety of ingredients: spicy sausages, offal in the form of liver or tongue, boiled meat. Such delicacies not only enrich the taste, but also transform rural stew into the category of restaurant treats.

• beef ribs – 400 g;
• smoked pork – 300 g;
• boiled tongue – 100 g;
• smoked sausages – 100 g;
• water – 3 l;
• canned tomatoes – 100 g;
• brine – 100 ml.

1. Before preparing the hodgepodge, boil the ribs for an hour.
2. Cut all the ingredients into strips and fry in different pans.
3. Place the food in the broth, pour in the brine and cook for 20 minutes.

Mushroom solyanka

For hodgepodge made from mushrooms, no specific technologies are required. Act on a whim by combining your favorites fresh mushrooms with marinated ones, throw in a couple of meat ingredients, season tomato sauce with a drop of lemon and the dish is ready. They will help make the broth more flavorful. forest gifts, both dried and frozen.

• fresh mushroom platter– 400 g;
• pickled honey mushrooms – 150 g;
• tomato sauce – 75 g;
• a handful of olives;
• fresh dill – 15 g;
• ham – 150 g;
• sausages – 100 g;
• boiled pork – 150 g;
• salami – 100 g;
• lemon – 1 pc.;
• water – 3 l.

1. Chop prepared mushrooms, meat and vegetable preparations.
2. Fry all the elements together, add liquid, add sauce and cook for a quarter of an hour.
3. Ready-made hodgepodge of meat with mushrooms is seasoned with fresh herbs and citrus slices.

Solyanka fish team

Who would have thought that ukha would become the ancestor of this hot dish. After all, the fish version was the first to appear. Having undergone changes, the original Russian dish of several varieties of fish, seasoned with capers and tomatoes, acquired a rich taste and aroma. The latter characteristics are especially pronounced if you use two types of fish: fatty and lean.

• perch carcass – 1 pc.;
• lightly salted salmon – 400 g;
• sea ​​bass – 400 g;
• water – 2 l;
• brine – 200 ml;
• pickled cucumbers – 100 g;
• tomato paste – 75 g;
• capers – 20 g;
• a handful of olives.

1. Before preparing hodgepodge from fish, make a fish broth.
2. Cut the fish and pickles and boil, adding pasta and brine.
3. Season the hot dish with the last pair of ingredients.

Mixed hodgepodge in a slow cooker

Of the three varieties of hot stews, the most popular is the one made from meat. Food with rich history it's best to cook in modern technology- a multicooker, which allows you to take all the burdens of cooking off your shoulders by relying on the gadget. A simple recipe for hodgepodge will take no more than an hour, and the wonderful aftertaste will last all day.

• pork fillet – 300 g;
• chicken breast – 100 g;
• brine – 200 ml;
• chopped tomatoes – 100 g;
• pickled cucumbers – 100 g.

1. Cook the first couple of chopped products from the list in the “Frying” mode.
2. Add the rest of the ingredients, add a liter of liquid, turn on the “Soup” mode and after half an hour enjoy your food.

womanadvice.ru

Solyanka with sausage recipe

Ingredients

Step-by-step recipe for making Solyanka with sausage with photo

Rinse the beef thoroughly, transfer it to a container, cover with cool water and boil.

Peel the pickles and cut into thin strips.

Cut the sausage into random cubes.

Cut the cooled meat into small pieces.

Peel and chop the onion.

Now add the tomato and chopped sausages to the fried onion.

Then place the roast in a container with soup.

Then add olives, salt and cook the food for another 7 minutes. That's it, hot, fragrant and fresh solyanka The sausage mix is ​​ready!

Video recipe Solyanka with sausage

Solyanka with sausage classic recipe

You can also prepare hodgepodge with sausage according to the classic recipe. This first dish is very satisfying, rich and tasty!

bigpovar.com

Solyanka meat team

Solyanka is a traditional dish Russian cuisine, the first mention of which appeared in the 16th century. True, in those distant times it was hardly possible to find the now familiar sausages, olives and tomatoes in this soup, simply because such products were unheard of in Rus' for the time being. Most likely, everything that was left in the house from previous meals was thrown into the hodgepodge, and it was customary to cook this dish with strong meat, fish or mushroom broth. Very often, pickles, mushrooms or fish were added to the solyanka, which is why the soup got its name. Since there was and still is no classical list of required ingredients for this soup and you can put whatever your heart desires into it, the hodgepodge is called the team.

It is especially convenient to prepare a meat hodgepodge after large feasts, when leftover sausages and meat delicacies with festive table, which are about to spoil, as well as open jars with olives, black olives and cucumbers. It is customary to put at least four in this soup various types meat, and it can be anything you like - boiled pork, beef or chicken, sausages, smoked ribs, boiled, boiled-smoked and uncooked smoked sausage, ham, carbonade, ham and others deli meats. It is highly desirable that the solyanka contains smoked meat products, because they impart their unique and very appetizing aroma to the soup. To give the soup a piquant, salty taste, it is customary to add pickles, olives, black olives and even capers. However, to prepare delicious the right hodgepodge Originally Russian pickled cucumbers will be quite enough, and overseas ingredients can be added to suit your individual taste.

I present here a recipe for a classic meat solyanka, which can be enjoyed in many canteens, cafes and restaurants. Despite the fact that this is a rather labor-intensive dish, mainly due to the need for a long time to chop numerous ingredients, nevertheless, there is nothing technically difficult in its preparation, so even a novice cook can handle it quite well. But the result will certainly please your whole family, especially the male part, since soup with so much variety of meat, spicy-spicy rich taste broth and the crazy aroma of smoked meats will certainly receive a well-deserved response in every male soul. They say it’s customary to serve a glass of hodgepodge cold vodka. I haven’t tried it personally, but I think that this combination will pave the right path to even the harshest male heart

ne-dieta.ru

Solyanka with meat and sausage

Solyanka with an amazing aroma, incredibly tasty and satisfying. One of most popular dishes Russian cuisine, suitable for both lunch and winter dinner.

INGREDIENTS

• Pork on the bone 900 grams
• Bulbs 2 pieces
• Bay leaf 2 pieces
• Smoked sausage 250 grams
• Boiled sausage 250 grams
• Tomato paste 3 tbsp. spoons
• Pickled cucumbers 3 tbsp. spoons
• Olives 100 grams
• Parsley 50 Gram
• Sunflower oil 3 tbsp. spoons
• Lemon 1 piece
• Salt 3 Pinches

Step 1

Pour 3.5 liters of water into a saucepan, add bay leaf, onion and meat. Cook over low heat for 2 hours.

Step 2

After 2 hours of cooking, take everything out of the broth, separate the meat from the bone, and put it in the broth. Turn off the fire for a while.

Step 3

Chop the onions and cucumbers.

Step 4

Place the onions and cucumbers in a deep frying pan, add tomato paste and sunflower oil. Cover with a lid and simmer for 15 minutes. Then add salt and mix thoroughly.

Step 5

Thinly slice the sausage.

Step 6

Place the sausages in the broth and stewed onions with cucumbers. Turn on low heat, mix thoroughly, simmer for 10 minutes.

Step 7

Step 8

Coarsely chop the parsley.

Step 9

Add olives and parsley to the pan, stir and cook for another 10 minutes. Then put it on plates and serve.

povar.ru

Solyanka mixed meat classic recipe with photo. 5 best ways to cook at home.

Good afternoon everyone!! I’m in touch with you again, Tatyana Kashitsina. You know, we recently moved into a new apartment, and we’ve been celebrating our housewarming for a week now!! Therefore, guests often come to us, not only for dinner, but also for lunch. And in order to somehow diversify the lunch meal and make it festive, I decided to treat the guests to a very tasty and aromatic soup - hodgepodge.

This type of soup is a traditional Russian dish that has survived into our century. But no one knows exactly where this product name came from. One of the versions gives the name to the dish villager, that is, rural village food. And in Rus' soup meant “ mishmash". Another version tells us that the hot first course originally had the name “ solyanka“, due to the constituent ingredients of the soup, such as pickles, olives, that is, various salinities.

People first started talking about this dish in the 15th century, and even then it was fatty fish soup. Then tomatoes appeared in our Russian cuisine and the recipe changed radically. Now solyanka is different pungent taste and a strong aroma of spices. Required ingredients are considered pickles, lemon, olives, spices, concentrated broth. Well, most often, of course, it is prepared on the national team meat broth .

Classic meat solyanka.

Step-by-step recipe with photos

By the way, this rich meat broth is a hangover soup. In reality, this the best remedy, which is great for hangovers. And not an unimportant reason for preparing this soup will be the remains of various meat products after the festive abundance.

So, the basis of products for meat hodgepodge is, of course, fried boiled meat different varieties, smoked meats, sausages, salted or pickled cucumbers, spices and pepper. Let's prepare the soup classic recipe.

Pork 300 grams

Beef 300 grams

Hunting sausages 200 grams

Smoked meats to your taste 400 grams

Potatoes 250 grams

Carrots 100 grams

Tomato paste 100 grams

Pickled cucumbers 300-400 grams

Vegetable oil 60 grams

Salt, spices, coriander, peppercorns

Olives, lemon, sour cream, herbs for serving

1. First, pork and beef meat must be cut into oblong pieces.

2. Place the prepared meat in large saucepan cook over medium heat.

3. To the meat you need to add bay leaf, coriander, allspice, colorful pepper peas to your liking.

4. Salt our broth, but do not over-salt; it is better to taste and add salt at the end of cooking the soup.

5. Let's start cutting smoked meats. We also cut them into long pieces.

6. Cut the sausages into strips too.

7. Cut potatoes and carrots into strips or into circles.

8. Finely chop the onion into cubes.

9. Fry the onion on small quantity vegetable oil until golden brown.

10. When your meat broth has boiled, you need to drain it and pour boiling water over the meat, add salt again and continue to cook.

11. When the onion is ready, add other vegetables to it.

12. Rub on coarse grater cucumber.

13. Add cucumbers to onions and stir, fry for 4 minutes.

14. Now add tomato paste, mix, close the lid and leave to simmer for 5 minutes.

15. When the meat is cooked, add chopped potatoes and carrots to it.

16. Now we add frying to our soup.

17. Next we send the smoked meats. Mix everything well. The soup should come to a boil and simmer for another 5-7 minutes.

18. If a greasy film has formed on the surface of the soup, remove it with a spoon.

19. Our aromatic soup ready. Stir and taste for acidity. I very often add cucumber pickle straight from the jar, as I like it sour.

20. Pour the hodgepodge into plates. Add a few olives, sour cream, lemon, sprinkle with herbs to taste and serve.

If you've never tried this delicious soup, then be sure to prepare this one, I’m sure divine taste will win your hearts.

Meat solyanka with potatoes. How to cook at home?

Even if you haven’t cooked this dish more than once, I think you’ve already realized that it’s easy to prepare, very satisfying, with perfect combination tastes of smoked meats and pickled cucumbers. We prepare the soup according to the following very tasty recipe.

300 gr. pork pulp

50 gr. smoked sausage

20 mg. vegetable oil

80 gr. smoked pork breast

15 gr. tomato paste

1. Rinse the meat well, cook with a small onion, remembering to skim off the foam.

2. After 40 minutes of boiling, remove the meat and onion and add chopped potatoes and carrots. Cook for 30 minutes.

3. While the potatoes are cooking, fry our smoked meats in vegetable oil with the addition of onions.

4. Boiled meat also needs to be cut into strips and fried for a couple of minutes along with smoked meats.

5. Cut the pickled cucumbers into cubes and add to the pan.

6. Mix tomato paste with sugar and add to meat. Add a couple of tablespoons of broth and simmer for a few more minutes. Then put everything into a saucepan and let it simmer for another 15 minutes.

7. At the end of cooking, add olives and herbs. Before serving, garnish with lemon and serve with sour cream.

Solyanka with sausage is a very tasty recipe

Smoked sausage, balyk - 400 grams

Chicken fillet- 400 grams

Pickled cucumbers - 4 pieces

Onion- 2 pieces

Vegetable oil - 50 milliliters

Tomato paste - 2-3 tbsp. spoons

Olives or black olives - to taste

Sour cream - to taste

Sugar, salt, spices - to taste

1. Onions must be peeled and cut into cubes.

2. Cut the sausage and balyk into strips.

3. Cook the chicken fillet over low heat.

4. While the meat is cooking, grate the pickles.

5. Fry the onion in vegetable oil.

6. Add cucumbers to the onions.

7. Add a little broth to the pan and simmer for 7 minutes. Take out the chicken, cool a little and cut into pieces.

9. Add tomato paste, a little water and simmer again for about 7 minutes.

10. Transfer the resulting mass into hot broth. Turn on the fire under the pan. Cook the soup for 20 minutes. Add salt, sugar and spices to taste. Spilling ready-made hodgepodge on plates and serve to the table. Additionally, add sour cream and olives to each plate.

Fish solyanka. How to cook fish solyanka

Compared with meat hodgepodge, fish is more “modest” in terms of calorie content. Typically made with several types of fish, this dish is a much easier choice in all respects.

The soup must include the ridge, without which you cannot get delicious broth, and meaty pieces of fish. When the ridge gives its solidity to the dish, you can throw it away, but add the meat to the soup, so it is better that it is boneless. It is best to choose fish from the salmon family.

And this dish also includes products with sour taste- tomato paste, capers, olives, lemon, pickles (with or without brine). You can add everything at once or separately, the main thing is not to overdo it.

fillet of any fresh fish (preferably several varieties) – 550 gr.

any fillet smoked fish– 260 gr.

fish broth (preferably on the ridge) – 2.2 l

onions – 2 pcs.

pickled cucumbers or capers – 160 or 60 gr.

tomato paste – 90 gr.

vegetable oil without aroma – 55 ml

olives and black olives - to taste

fresh lemon - to taste

low-fat sour cream - to taste

fresh dill - to taste

bay leaves – 1-2 pcs.

freshly ground black pepper - to taste

table salt - to taste

1. Cooking fish broth from the ridge. Required amount fresh and smoked fish fillet cut into small slices, and chop the peeled onions into small cubes.
2. Heat flavorless vegetable oil in a frying pan and add onion. Simmer until soft, and then add tomato paste and keep on fire for a couple more minutes, stirring. Grind the pickled cucumbers into small cubes or grate them, pour them over small portion broth and simmer together with the onion until soft for about five minutes.
3. Add prepared fresh and smoked fish to the prepared fish broth, after removing the backbone from it. fish slices. We also put the meat from the ridge into the broth. After three minutes, add the fried onion and tomato, cucumbers or capers and boil everything together for five minutes.
4. Bringing the dish to taste table salt, freshly ground pepper, throw in bay leaves and fresh dill, cover everything with a lid and let it brew for fifteen minutes.
5. When serving, add sour cream, lemon slices, olives and black olives to each plate.

It turns out to be delicious!! Bon appetit!!

Solyanka mixed meat with sausages. Video recipe

It is very tasty to prepare this first course with sausages. Typically the ingredients include:

• Chicken smoked ham- 200 gr.
• pork on the bone - 400 gr.
• sausages - 200 gr.
• smoked sausage - 100 gr.
• pickled cucumbers - 2 pcs.
• potatoes - 2 pcs.
• onion - 1 pc.
• tomato paste - 4 tbsp. spoons
• olives - 8 pcs.
• spices - to taste
• lemon - 1/2 pcs.

For you, I have prepared a video recipe for Solyanka soup with sausages. Let's look and prepare:

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. Hodgepodge recipe - a great opportunity 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.

1. Place the washed beef in a saucepan and pour 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.
   
2. 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.
   
3. Steam the cucumber slices for 5 minutes over moderate heat, adding a couple of tablespoons of meat broth. Next, move the contents of the frying pan into the pan with the future hodgepodge.
   
4. 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.
   
5. Remove the bones from the cooled beef and cut the meat into small pieces.
   
6. Without wasting time, chop the remaining onion with a knife. Fry in hot vegetable oil for about 3-5 minutes.
   
7. 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.
   
8. 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.
   
9. 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!

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

2018-01-11 Natalia Danchishak

Grade
recipe

31291

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

5 gr.

Carbohydrates

1 gr.

60 kcal.

Option 1. Classic recipe for solyanka with pickles

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

Ingredients

• 400 g beef tenderloin;
• 60 g tomato paste;
• four sausages;
• a can of pitted olives;
• 200 g boiled sausage;
• a bunch of parsley;
• three pickled cucumbers;
• bulb;
• 200 g ham.

Step-by-step recipe for solyanka with pickles

Wash the beef tenderloin, remove the veins and trim the membranes. Place the meat in a saucepan with drinking water and cook until tender over moderate heat, adding black peppercorns and bay leaves.

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

Remove the peel from the onion and rinse. Wash and dry the parsley. Finely chop the onion, parsley and cucumbers. Sauté onion in hot oil until translucent, stirring. Then add cucumbers, tomato paste and herbs. Stir and simmer over low heat for ten minutes.

Add the stew mixture to the broth and cook for no more than 10 minutes. Now add the beef and sausages. Cook until boiling. Place the olives along with the brine. When the contents boil, remove the pan from the heat. Serve solyanka with sour cream and lemon.

Salt the hodgepodge at the end, since all products themselves are quite salty. You can take any sausages: sausages, raw smoked sausage, carbonate, etc.

Option 2. Quick recipe for solyanka with pickles

This the recipe will work for 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 food. Solyanka with sausage and pickles turns out tasty, aromatic, with a slight pleasant sourness.

Ingredients:

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

How to quickly prepare solyanka with pickles

Peel all vegetables. Cut the potato tuber into cubes. Place the chopped vegetable in a three-liter saucepan. Remove the film from the sausages and cut them into slices. Chop the smoked meats into small cubes. Place the sausages in the pan with the potatoes.

Grate the pickles into coarse shavings directly into the pan. Pour tomato juice over all ingredients and place on medium heat.

Grate the carrots on a coarse grater. Finely chop the onion. Fry vegetables in a frying pan with hot vegetable oil until golden brown. Add chopped herbs, stir and fry for another three minutes.

When the potatoes are soft, add boiling water to the pan. Add the roasted vegetables 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, place lemon slices and olive slices on each plate. Instead of tomato juice, you can use tomato paste diluted in water.

Option 3. Spicy solyanka with sausage and pickles

This option for preparing hodgepodge will appeal to fans spicy dishes. Olives, pickles and canned tomatoes will make the taste of the dish richer. You can serve this hodgepodge with black bread or garlic dumplings.

Ingredients:

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

How to cook

Open the jar of tomatoes, remove them from the marinade and carefully remove the peel. Cut them into small slices.

Peel the onion, wash it and chop it into quarter rings. Peel carrots special device for cleaning vegetables. Grind it into large chips. Fry until transparent, stirring. Now add the carrot shavings and continue to simmer until the vegetable is soft. Remove the casing from the boiled sausage and cut it into small pieces. Place in a frying pan, add tomatoes and simmer, stirring, for 10 minutes.

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

Cut the cucumbers into small cubes. Place them in a saucepan and add a little marinade. We also send olives with marinade here. Stir and wait for it to boil.

If you want the dish to be nutritious and satisfying, cook the hodgepodge in meat broth. You can use ham instead of boiled sausage. Take spicy tomatoes. If you couldn’t find any, add finely chopped chili peppers to the hodgepodge.

Option 4. Hodgepodge with sausage and pickles

Solyanka is more related to holiday dishes, since it is not prepared often. This is because you need a lot of ingredients to prepare this dish. However, the result is undoubtedly worth preparing 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 tomato paste;
• two roots of parsley and celery;
• capers;
• 400 g smoked meats;
• olives;
• three pickled cucumbers;
• white sugar - to taste;
• 50 g salted mushrooms;
• kitchen salt - to taste;
• 20 ml vegetable oil;
• three slices of lemon.

Step by step recipe

We clean the brisket from films and place it in a pan with filtered water. Place on the stove and wait for it to boil. We remove the foam several times. Add peeled parsley and celery roots, carrots, black peppercorns and bay leaves. Turn the heat down to low 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 peel. 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.

Remove the meat from the pan. Carefully strain the broth and return it to the pan. Add fried onions and tomatoes. Cut the smoked meat into thin strips and place in a pan. Cut the peel off the pickled cucumbers and chop them into short strips. We send it after the smoked meats. Remove the zest and seeds from a couple of lemon slices. Put it in a saucepan. We also send salted mushrooms, cut into strips, here.

Let's taste the solyanka. If necessary, add sugar or salt. Cook for five minutes. Then remove from the stove, cover with a lid and leave for half an hour. When serving, add sour cream, capers and olives to the plate.

Adjust 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, solyanka acquires a unique aroma. Soup in a slow cooker simmers like in a Russian oven.

Ingredients

• beef on the bone - 300 g;
• ground black pepper;
• 100 g 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 onion;
• 20 ml vegetable oil;
• clove of garlic;
• 50 g tomato paste.

How to cook

Pre-prepare beef broth on the bones. We clean the vegetables.

Turn on the multicooker to the “frying” mode. We set the timer for half an hour. Chop the onion into cubes and fry in vegetable oil until transparent. Cut the prunes into small cubes and add them to the onion.

Cut the boiled beef, smoked meat and sausage into cubes of the same size. Place the meat products in the bowl of the device and fry everything together for five minutes. Grind the pickled cucumbers into bars and add them to the rest of the ingredients. Fry everything together for seven minutes.

Add tomato paste to the bowl, pepper and salt to taste. Fry until the beep sounds. Place peeled and diced potatoes in a container and fill with two liters of broth. Kitchen appliance switch to the “cooking” mode and cook without closing the lid for forty minutes. Let it brew in the “warm” 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.