If there is no time to prepare a complex dinner, the housewife should remember the existence of such a dish as soup with sausage. It cooks very quickly, but it turns out tasty and satisfying. Sausage can be used boiled or smoked, and you can 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 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. Add grated sour cucumber, 4 – 5 thin slices of lemon, paste and sugar to the vegetables. Keep the mixture on the fire for 8 – 9 minutes.
3. Place half an onion and all the potatoes, cut into small pieces, into boiling water.
4. After boiling again, transfer the frying from the frying pan to the pan.
5. When the potato pieces soften, 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 solyanka with sausage, the taste of which can be improved with dried/fresh herbs, sour cream, black olives or black olives.

The original recipe must contain at least five types of meat components and smoked products.

But the proposed option is cheaper and easier to implement.

Pea soup with smoked sausage

Ingredients:

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

Preparation:

1. Rinse the peas until the water is clear and soak them in cold water for several hours.
2. Rinse the peas again, place them in a saucepan and pour 3.5 liters of water into it. Cook over moderate 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. Add potatoes to the boiled peas.
6. When the vegetable is ready, add sausage, salt, selected spices and bay leaf. Transfer the roast into 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 piece each 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 the potatoes, wash and cut into cubes. Add water and let it cook.
2. Add parsley root to the pan and add fried onions and carrots.
3. Add sausage, cut in any convenient way, to the rest of the products.
4. Add chopped herbs and garlic, as well as salt to taste.
5. When the potatoes have softened, pour the beaten egg into the pan (the white and yolk should be completely combined). Add the ingredient to the soup with one hand, and actively stir it with the other.
6. Send the cheese cubes there too. When they are completely dissolved, you can try the soup.

This dish with sausage and egg is not only easy to prepare, but also very quick.

Option with processed cheese

Ingredients:

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

Preparation:

1. Cut the potatoes into cubes and pour ice water for 10 minutes. Then rinse the vegetable slices and place in a pan with boiling water.
2. Fry the sausage pieces together with chopped onion in vegetable oil until golden brown.
3. Send the frying into the broth with 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 brew under a tightly closed lid for a quarter of an hour.

Soup with sausage and vermicelli

Ingredients:

• 2 – 3 potatoes;
• 1 piece each carrots and onions;
• 2 cloves of garlic;
• 250 g boiled sausage;
• 1/3 tbsp. small vermicelli;
• salt and pepper.

Preparation:

1. First, send the potato blocks to cook in a three-liter saucepan.
2. When they become soft, add salt and pepper to the soup.
3. Prepare a fry of sausage cubes, chopped vegetables and garlic slices. Transfer it to the potatoes.
4. Add vermicelli 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 “Krakow” sausage;
• 2 onions and 1 carrot;
• half a liter of tomato juice;
• 2 g each salt and pepper;
• 25 g green onions;
• 1 pinch of French herbs;
• olive oil;
• 5 dessert spoons of sour cream.

Preparation:

1. Fill the chicken soup set with water, add salt, pepper and simmer over low heat for about an hour.
2. Add chopped potatoes to the prepared broth.
3. Fry chopped onions and carrots with sausage until browned in olive oil. Then add tomato juice and simmer under the lid for 8 - 9 minutes. Add spices and salt to taste
4. Transfer the mixture from the frying pan into the prepared broth with softened potatoes. Cook the soup for 10 – 12 minutes.
5. Add canned beans without liquid and add salt to the treat if necessary. Immediately turn it off and leave it to brew 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 and 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. Roughly chop the potatoes. Grate the tomatoes on a fine grater without skin. Coarsely chop the sausages and fry until lightly browned.
3. Place all prepared ingredients and tomato mass from the 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 the soup from the heat and let it sit for a few minutes.

How to cook kharcho

Ingredients:

• 350 g 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 into cubes in vegetable oil and send it to cook along with dry rice.
2. Fry the pieces of hunting sausages in the remaining oil from the onions. Add tomato sauce, simmer the ingredients for a couple of minutes and transfer to the soup.
3. Salt the dish, 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, carefully peel the hunting sausages and cut into small circles. Fry them until golden brown and crispy in any oil. It is best to use a mixture of vegetable and cream for this purpose.
2. Add raw carrot sticks, miniature onion cubes and finely chopped fresh garlic to the already fried sausage in a frying pan. Each cook determines the amount of the latter according to his own taste.
3. After a couple of minutes of frying the ingredients together, add pepper strips, grated tomatoes without skin, all the spices and table salt to taste.
4. Heat the chicken broth, add randomly chopped potatoes and cook until softened.
5. Add the contents of the frying pan to the soup.

Cook over low heat for another 10 - 12 minutes. Pour into plates and sprinkle with chopped fresh herbs of your choice.

Miner's soup with buckwheat and sausage

Ingredients:

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

Preparation:

1. Wash all vegetables and peel if necessary. Remove the sausage from the casing. It is good to sort out the buckwheat from various debris and rinse it with running cold water.
2. Finely chop the onion and potatoes. Grind the carrots into strips using a special Korean grater.
3. Chop the sausage into medium pieces.
4. Heat two types of oil at once in a deep frying pan. Add vegetables to the mixture and fry, stirring frequently, until lightly browned.
5. Bring salted water to a boil in a saucepan. Place the contents of the frying 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.

Garnish the dish with plenty of fresh herbs and serve.

Buckwheat makes this soup especially satisfying and nutritious.

The most delicious first course can be prepared from homemade homemade sausage. It can be pork, beef, chicken or made from any other type of meat. If you don’t have such a product at hand, then a high-quality store-bought one will do.

Sausage and noodle soup is a simple and nutritious idea for a homemade lunch that is in no way associated with haute cuisine. You'll be surprised to learn that a classic treat recipe can be made incredibly sophisticated.

Asian influences: chicken noodle soup with vegetables

The spring palette of ingredients is softly reflected by thin vermicelli, and chicken broth harmonizes fragrantly with rare inclusions of sausage slices. This dish will serve as both a hearty lunch and a pleasant snack.

Products used:

• 170 ml chicken broth;
• 60 ml canola oil;
• 90 g vermicelli;
• 50 g sausage;
• 2 carrots;
• 1 finger corn;
• green onions, garlic clove;
• ginger, pepper flakes, cilantro.

Cooking process:

1. Chop the garlic and green onion, cut the corn lengthwise, cut the carrots into thin strips, and cut the sausage into rings or cubes.
2. Combine oil, garlic, ginger and chili in a large saucepan.
3. Heat over medium heat, stirring the mixture regularly.
4. Add broth, vegetables, noodles, cook until the last component is ready. Season with spices during the final stages of cooking.

Decorate the finished dish with neat slices of the meat ingredient. Decorate an appetizing soup with sausage and noodles with green onions, refreshing lettuce, and spicy parsley.

The most delicate culinary invention of Italian chefs

The softness of the creamy texture, the rich aroma of processed cheese, the tart meat accent, the light vegetable trail... All this is very similar to Italian cuisine, where cheese soup with sausage and noodles is a popular treat.

Products used:

• 130 g sausage;
• 110 g spinach;
• 90 g vermicelli;
• 75 g grated cheese;
• 50 g butter;
• 20 g onions;
• 14-18 g plain flour;
• 12 g minced garlic.

Cooking process:

1. Fry the sausage in a frying pan, drain off excess fat and set aside the meat component.
2. In the same frying pan, cook the diced onion and chopped garlic for 5-8 minutes.
3. Sprinkle the ingredients with flour, mix thoroughly and continue cooking for 1-2 minutes.
4. Cook thin vermicelli for 3-8 minutes.

Mix the finished product with aromatic frying and spicy slices of sausage. Add black pepper, paprika and cilantro to taste. Serve the finished dish with chopped Parmesan.

Homemade sausages. How to diversify your usual treat?

Vary your usual noodle soup with homemade sausages. Get minced meat, herbs (nutmeg, fennel, garlic), a small amount of sherry vinegar (1/4 cup) and sherry itself (3/4 cup).

Mix the minced meat with spices, add an egg if necessary. Form oblong sausages with your hands and wrap in cling film. Cook in boiling water for 25 minutes.

Simple vegetable soup with sausage and thin noodles

A classic delicacy from childhood. You can envelop your kitchen in the nostalgic aromas of your first gastronomic discoveries using this cooking technology. The dish is prepared quickly and simply, and the result will captivate gourmets with its pleasant taste and satiety.

Products used:

• 330 g assorted vegetables;
• 200 g vermicelli;
• 1 onion;
• 2 liters of vegetable broth;
• 2 sausages;
• pepper, nutmeg.

Cooking process:

1. Finely chop the onion, wash vegetables (e.g. cauliflower, carrots, celery, broccoli, bell pepper), peel and cut into pieces.
2. Heat the oil in a large saucepan, lightly fry the onions and vegetables, pour in the vegetable stock and simmer over medium heat until the vegetables are cooked.
3. Add pasta. Cut the sausage into small pieces and add them to the almost finished soup.

In the final stages, season the treat with nutmeg and pepper. Any recipe for soup with sausage and noodles lends itself to culinary transformations; for example, soy analogues can be used as sausage.

Step-by-step recipes for a simple soup with sausage and noodles with the addition of eggs, chicken fillet, herbs, garlic and tomato paste

2018-07-02 Yulia Kosich

Grade
recipe

1722

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

5 gr.

Carbohydrates

11 gr.

96 kcal.

Option 1: Classic recipe for soup with sausage and vermicelli

There are many different soups: clear, tomato, puree, lean or thick. Each housewife has her own preferences, but today we will talk about a simple, tasty and very quick soup with sausage and noodles.

Ingredients:

• liter of purified water;
• 55 grams of carrots;
• a piece of oil for frying;
• 250 grams of smoked sausage;
• 95 grams of vermicelli (thin);
• salt/soup seasonings;
• fresh parsley.

Step-by-step recipe for soup with sausage and vermicelli

Pour water into a medium saucepan. Place on a small burner. Turn on the fire. While the liquid is boiling, peel the carrots.

Grind the root vegetable on a grater. Place the shavings on the bottom of the frying pan, where you need to melt the butter before.

Fry the carrots for a few short minutes. After that, add smoked sausage cut into bars or cubes. Mix.

Simmer for a couple more minutes, and then transfer the frying from the frying pan into the boiling liquid. Throw in thin vermicelli there. If it is long, break it into several short pieces.

Now add salt and seasonings to the soup with sausage and noodles. Cook the first dish at low temperature for about 10-12 minutes.

At the end, add chopped fresh parsley, previously washed and dried. Cover with a lid and remove the saucepan from the heat. Let sit and serve when the soup has partially cooled.

Since we cook the dish not in meat broth, but in water, we recommend frying the carrots in butter rather than adding them raw. As for vermicelli, it is better to take the “Spider Web” variety, then you won’t have to break it and it will be the same length, which will improve the appearance of the soup.

Option 2: Quick recipe for soup with sausage and noodles

Although the first one presented is prepared quite quickly, you can speed up the process. To do this, we will add carrots raw, rather than waste time frying them in butter.

Ingredients:

• 290 grams of smoked sausage;
• liter of boiling water;
• 95 grams of Gossamer noodles;
• small carrots;
• two cubes of chicken broth;
• salt if necessary.

How to quickly cook soup with sausage and noodles

Quickly boil a liter of water in an electric kettle. Pour into a suitable saucepan. Place on the middle burner and turn on the heat.

Immediately add the planned amount of fine “Cobweb”. While stirring, add two bouillon cubes, which are best crumbled on a saucer in advance.

While the first dish is boiling for the second time, chop the smoked sausage into cubes (or whatever is more convenient) on a clean cutting board. Finely grate fresh small carrots. Pour everything inside the saucepan.

Cook the soup with sausage and noodles over high heat for five to six minutes. Serve immediately.

You don't have to use chicken cubes exclusively. Since there are quite a lot of them today, it is permissible to try making soup with both beef and pork broth. Regarding salt. Since the cubes already contain it, taste the soup before adding this spice. You may not need to add additional salt.

Option 3: Chicken soup with sausage and vermicelli

Ingredients:

• 190 grams of chicken thigh;
• one and a half liters of water;
• 350 grams of smoked sausage;
• salt/spices “For soup”;
• 70 grams of fresh carrots;
• 110 grams of short vermicelli;
• a third of a bunch of dill.

How to cook

Wash a medium-sized chicken thigh and, after removing the skin, place it on the bottom of the pan. Pour one and a half liters of water into it.

While the broth is boiling for forty minutes, peel the carrots and grate them.

In addition, cut off the dill stems and wash the greens in purified water. Chop on a dry cutting board, dry thoroughly.

Now remove the film from a piece of smoked sausage (if any) and cut into cubes.

Remove the bird from the prepared broth. Strain the liquid itself. Then return to the same burner and add carrots.

Also carefully add thin vermicelli and sausage. Add salt and season with soup spices.

Remove pieces of meat from the boiled thigh. Add along with the dill to the gently bubbling soup with sausage and noodles. Cook for another 12-13 minutes. You can serve immediately after turning off the stove.

In addition to the indicated thigh, it is permissible to use other parts of the chicken to create the dish. For example, lean fillets, drumsticks or wings. But in any case, it is better to remove the skin to “lighten” the soup.

Option 4: Noodle soup with sausage, potatoes and eggs

In addition to traditional ingredients, you can add fresh potatoes and boiled eggs to the soup. And for a fresh aroma, we suggest including various greens in the composition.

Ingredients:

• 75 grams of Gossamer noodles;
• 205 grams of potatoes;
• liter of filtered water;
• three boiled eggs;
• small fresh carrots;
• any fresh herbs;
• 215 grams of smoked sausage;
• salt to taste.

Step by step recipe

Boil medium eggs hard. Cool in very cold water, and after seven minutes remove the shell.

At the same time, grate the carrots and cut the potatoes into small equal-sized cubes. Clean and rinse both products.

In addition, chop the smoked sausage into thin short pieces. Also chop clean, dry herbs.

Place a saucepan with a liter of filtered water on the fire. As soon as bubbles appear, add potatoes and carrots.

Cook the ingredients for ten minutes, after which add the short noodles along with the sausage.

After stirring, continue cooking the soup with sausage and noodles for the same amount of time. At the very end, sprinkle the dish with herbs and mix with chopped egg cubes.

If you want to keep the soup clear, add only the whites. But it’s better to place the yolks on each plate as a decoration. As for sausage, it is permissible to take any suitable variety, for example, “Raw smoked”, “Okhotnichiye” and others.

Option 5: Tomato soup with sausage and vermicelli

Finally, we will make a spicy tomato soup based on fresh tomatoes with the addition of garlic, paprika, fresh dill and hot pepper.

Ingredients:

• 99 grams of short vermicelli;
• 300 grams of tomatoes;
• 300 grams of smoked sausage;
• liter of water;
• 55 grams of carrots;
• butter;
• fresh dill in soup;
• salt in soup;
• three cloves of garlic;
• paprika/hot pepper in the soup.

How to cook

Wash and grate carrots without peel. Blanch the tomatoes and chop them on a board. In addition, chop any soft smoked sausage into cubes and chop dill. At the end of preparation, squeeze out the garlic cloves.

Now heat the butter on a thick, wide bottom of a frying pan. Throw in carrots. Fry for three minutes, after which add the tomato pieces.

Simmer the vegetables until a relatively (given the presence of seeds) homogeneous mass is obtained, which will take eight to nine minutes.

During this time, bring a liter of purified water to a boil. Carefully pour the tomato mixture with carrots. Also add short vermicelli.

Then add sausage cubes, crushed garlic and fresh dill. Mix everything with a spatula using light circular movements.

At the end add paprika, salt to taste and hot pepper. Cook tomato soup with sausage and noodles for fifteen minutes. Serve with crackers or fresh bread.

Don't want to fuss with preparing tomatoes? Then use store-bought or home-prepared tomato paste. And be sure to check if it contains spices. This fact will determine whether you need to add sugar and pepper to the soup.

You can quickly and easily prepare an excellent first course for lunch - soup with sausage, noodles and eggs. The soup turns out to be both satisfying and very tasty. You can use any sausage you like. Boiled, semi-smoked, and dry-cured sausage will do, as long as it is of the highest quality.

To prepare soup with sausage and noodles you will need:

potatoes - 3 pcs.;

onion - 1 pc.;

carrots - 0.5 pcs.;

any meat sausage) - 120 g;

raw egg - 1 pc.;

small vermicelli or noodles - 2-3 tbsp. l.;

salt, soup spices, freshly ground black pepper - to taste;

vegetable oil - 2 tbsp. l.;

bay leaf - 1 pc.;

garlic - 1 clove;

greens - to taste;

water - 2-2.5 liters.

Peel and wash potatoes, onions and carrots. Cut the potatoes into small cubes into the pan. Pour water and put the pan on the fire. When the water boils, skim off the foam, add salt and cook the potatoes for 20 minutes over low heat.

Cut the onion into small pieces, carrots into cubes, place in a frying pan. Pour in vegetable oil.

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

Next, add vermicelli, spices and bay leaves to the soup with sausage, if necessary, add a small amount of hot water and add a little salt. 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 the prepared, delicious soup with sausage and noodles into bowls, sprinkle with freshly ground black pepper and chopped herbs. Bring to the table!

Enjoy your meal!

Peel and wash potatoes, onions and carrots. Cut the potatoes into small cubes into the pan. Pour water and put the pan on the fire. When the water boils, skim off the foam, add salt and cook the potatoes for 20 minutes over low heat.

Cut the onion into small pieces, carrots into cubes, place in a frying pan. Pour in vegetable oil.

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

Next, add vermicelli, spices and bay leaves to the soup with sausage, if necessary, add a small amount of hot water and add a little salt. 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 the prepared, delicious soup with sausage and noodles into bowls, sprinkle with freshly ground black pepper and chopped herbs. Bring to the table!

Enjoy your meal!