Soup with smoked sausage is a quick, universal dish that won’t take much of the housewife’s time and will delight all family members. Smoked sausage traditionally acts as an independent element on the holiday table, but wise housewives are happy to use it for first courses, adding variety to the daily menu.

Almost any type of sausage is suitable for preparing this dish, although experienced chefs do not recommend using salami, since it can be hard after frying.

To prepare this soup you will need a traditional vegetable set of potatoes, onions and carrots. But then you can add your favorite products, such as peas, eggs or cheese, and create your own culinary masterpiece, as they say, “on your own.”

The ease and speed of preparation, as well as the wide possibilities for combining products, will make this soup an excellent addition to your menu, because it can be served to guests or placed on the everyday table.

How to cook soup with smoked sausage - 15 varieties

Vegetable soup with sausage is easy and quick to prepare. It literally takes 20 minutes to prepare.

Ingredients:

• water - 1.5-2 l
• potatoes - 3 pcs.
• onion - 1 pc.
• carrots - 1-2 pcs.
• smoked sausage - 150-200 gr
• butter - 5 g
• spices, herbs - to taste

Preparation:

Distributing time rationally, first peel and cut the potatoes into middle parts. Let's cook.

For now we can peel the onions and carrots. Finely chop the onion and finely grate the carrots.

We cut the sausage into rings 2 mm thick, then into strips. You can take any meat product according to your taste and budget.

Place onions, carrots and sausage in a frying pan heated with butter. Fry until golden brown.

While you have browned the sausage and vegetables, the potatoes are already ready and we can safely put everything from the frying pan into the pan.

Let the soup boil, add salt, spices and herbs to taste. It is advisable to let it brew for 10 minutes.

A fragrant and satisfying lunch is ready to delight your family!

An excellent combination is smoked sausage and peas, using which you can prepare a hearty and delicious soup. It will surely appeal to all members of your family.

Ingredients:

• potatoes - 1 kg
• peas - 500 g
• onion - 200 g
• carrots - 250 g
• smoked sausage - 300 g
• water - 3.5 l
• bay leaf - 2 pcs.
• dill - 1 bunch
• sunflower oil - 50 g

Preparation:

First we prepare the peas. It must be rinsed thoroughly to avoid cloudy water. The type of pea does not matter. In order for the peas to boil well in our soup, soak them in cold water for 2 hours (it’s most convenient to do this overnight).

Set the peas prepared in this way to boil, let them boil, removing the foam in the process, and leave to cook for 30-40 minutes.

While the peas are boiling, prepare the potatoes (peel the skins, cut into small cubes) and sausage (cut into small cubes or cubes). Fry the peeled, finely chopped onion and coarsely grated carrots in sunflower oil for 5-7 minutes until soft.

When the peas have become soft, add the potatoes to the pan and cook until tender. Then add the roast and sausage. Season with salt, pepper, bay leaf, and simmer for another 10 minutes over low heat. At the end, add dill (or herbs to your taste) and boil for another minute.

Voila - your soup is ready!

For legume lovers, here is another recipe for a very tasty soup, this time with beans. White wine and garlic will add piquancy to it.

Ingredients:

• white beans in their own juice - 800 g
• chicken broth - 500 ml
• boiled smoked sausage - 300 g
• onion - 2 pcs.
• celery stalk - 2 pcs.
• garlic - 2 cloves
• carrots - 2 pcs.
• dry white wine - 1 tbsp.
• white cabbage - 0.5 heads
• vegetable oil - 1 tbsp.
• bell pepper - to taste
• salt - to taste

Preparation:

You should start preparing this soup by preparing all the ingredients. Peel and finely chop the carrots, onions and garlic. We cut the celery into thin pieces, also finely chop the sausage, and shred the cabbage.

Heat the oil in a saucepan. Place celery, carrots and onions there, fry for 8 minutes. Add garlic and sausage, fry for another 5 minutes, then add broth and wine.

By the way, experienced chefs advise choosing smoked sausages like “Okhotnichye” for this recipe, because they have a very distinctive taste and smell.

When our liquid boils, add beans and cabbage, cook over low heat for another 25 minutes. At the end, add salt and pepper to your taste.

You can start eating!

Your sausage soup will be very aromatic and satisfying if you add cheese. Cheese soups are always welcome, and the smell of smoked sausage will only enhance its taste.

Ingredients:

• water - 3 l
• medium potatoes - 4 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• processed cheese - 150 g
• rice - 0.5 cups
• greenery
• smoked sausage - half a stick
• garlic - 1 clove
• Sunflower oil - 2 tbsp.
• salt, pepper - to taste

Preparation:

We put water on the fire and wait until it boils. Don't forget to remove the foam. At this time, peel, wash and cut the potatoes into cubes (or strips) and throw them into boiling water.

While the potatoes are cooking, cut the sausage again into cubes or strips.

It is better to choose fatty varieties of sausage for this recipe, for example, “Krakowskaya”.

In heated oil, fry the sausage, pre-peeled carrots grated on a coarse grater, and then finely chopped onion. Let it all simmer over low heat for about 5 minutes, don’t forget to stir.

When the potatoes are half cooked, add rice (cooked or raw) and melted cheese (you can throw it in pieces; it will melt in the broth during cooking).

At the end, add the roast, garlic and herbs to the broth, let it simmer for a few minutes. And don't forget to taste for salt.

You can feed your family!

Tomatoes add a special flavor to any dish. It is juicy, tasty and satisfying. Of course, we can also season the sausage soup with tomato or add tomatoes.

Ingredients:

• bacon - 50 g
• smoked pork sausages - 3 pcs.
• garlic - 2 cloves
• canned white beans - 1 can
• canned tomatoes - 1 can
• chili pepper - 1 pc.
• basil - 0.5 bunch,
• salt, ground black pepper - to taste.

Preparation:

Sausages should be chopped and fried, adding chopped garlic and bacon.

Place chopped tomatoes there (we also pour out the liquid) and chili pepper (we don’t cut it, but throw it in whole).

When the soup boils, throw in the beans, add pepper and salt to taste and simmer over low heat for 15-20 minutes until our tomatoes become soft.

When serving, garnish with chopped basil.

Great dish!

Smoked sausage can enhance the flavor of classic noodle soup. As they say, “meat doesn’t interfere with porridge.”

Ingredients:

• Water - 2-2.5 l
• Potatoes - 2-3 pcs. medium or several small
• Carrots - 1 medium
• Onion - 1 pc.
• Vermicelli - 100 g
• Smoked sausage - 200 g
• Processed cheese - 2 packs

Preparation:

First, let's prepare everything as for a regular soup: cube potatoes, chop onions and carrots for frying. We also chop the sausage and cheese finely.

Let the potatoes cook, adding a little salt to the water and remembering to skim off the foam.

Culinary experts also advise adding bay leaves, which will give our potatoes additional flavor.

Having previously greased the frying pan with sunflower oil, first fry the carrots and onions, and then the sausage. Simmer everything together for 8 minutes.

After boiling the potatoes until half cooked, throw in the pasta and let it cook for another 10 minutes.

We add our frying mixture to the finished potatoes and pasta and immediately add creamy processed cheese. Mix well and let simmer for about five minutes until the cheese is completely melted.

Infuse the finished soup for 20 minutes and sprinkle with finely chopped dill.

You can eat the soup right away!

Another tasty and quick soup can be cooked by adding an egg to it. Fans of this protein product will definitely like this dish.

Ingredients:

• meat broth - 2 l
• sausage - 300 g
• wheat bread - 200 g
• eggs - 5 pcs.
• salt, ground black pepper - to taste

Preparation:

The bread must be cut into slices and lightly dried in the oven.

Cut the sausage into slices and place them together with the finished bread in a pan in layers. Pour it all over with meat broth and simmer over low heat for 15 minutes.

Separately, boil the eggs, peel them, cut them in half or pieces and place them on plates. Pour in hot soup and off to the table!

A very interesting soup with lentils and Parmesan cheese. This recipe can surprise both family and guests.

Ingredients:

• Smoked sausage - 450 g
• Meat broth - 2 l
• Vegetable oil - 1-2 tbsp. l
• Onion - 150 g
• Carrots - 200 g
• Spices (basil, oregano, nutmeg and black pepper) - to taste
• Garlic - 1 large clove
• Tomatoes - 800 g
• Lentils - 400 g
• Salt - to taste
• Parmesan - 200 g
• Lemon - half

Preparation:

Cut the sausage into strips and fry in a pan with sunflower oil.

Peel and finely dice the onion, peel and grate the carrots and add them to the sausage. Fry for 5 minutes until the onion is transparent. Add spices and crushed garlic to our mixture. Fry for a minute.

While the spices are cooking, peel and dice the tomatoes and wash the lentils.

We gradually lower all this into the pan, pour the pre-prepared broth into it and add salt. Cook all this for about an hour until the lentils are ready.

Pour finely grated Parmesan (100 g - half) into the finished soup, squeeze in lemon to taste and let it boil again.

Sprinkle the remaining cheese on top when serving - and eat!

Original and satisfying first courses are made with the addition of cereal. For example, if you add semolina to soup with sausage, it will turn out very original.

Ingredients:

• water - 1 l
• smoked sausage - 150 g
• potatoes - 4 pcs.
• semolina - 4 tbsp.
• onion - 1 pc.
• butter - to taste
• salt - to taste

Preparation:

Peel, wash and cut the potatoes into cubes, place them in a pan of boiling water.

Add semolina and salt here.

While the potatoes are cooking, cut the sausage and onion into small pieces and fry in butter.

Add the frying to the semi-finished potatoes with semolina and cook for 15 minutes.

Add greens to taste.

Our soup is ready!

Canned green peas are an excellent substitute for fresh or dried peas. This soup cooks quickly, and you can even do it in the microwave.

Ingredients:

• smoked sausage - 400 g
• onion - 1 pc.
• carrots - 1 pc.
• green peas - 1 can
• meat broth - 1 l
• olive oil - 2 tbsp. l.

Preparation:

Prepare the broth in advance. To do this, wash the meat (200-300 g of your choice) well under running water and pour boiling water over it, adding olive oil. Cover loosely with a lid and place in the microwave for 20 minutes.

Pre-fry the sausage in the microwave using the Grill function.

Cut carrots and sausage into strips, onions into half rings. Place the vegetables in a saucepan, adding the peas, and pour in the strained broth. Place in the microwave again for 5 minutes.

Then put the smoked meats in the pan and put them in the microwave for another 5 minutes, closing the lid tightly.

Another savory recipe for a hearty first course with sausage includes rice. Although it is not much, the fat and taste will be very aromatic.

Ingredients:

• water or meat broth - 1 l
• smoked sausage - 200 g
• potatoes - 3 pcs.
• rice - 2 tbsp.
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil - 2 tbsp.
• chopped greens - 1 tbsp.
• salt - to taste

Preparation:

The initial stage of preparing the dish involves traditional preparation. Wash, peel, and cut the vegetables: finely onions, potatoes and carrots into strips.

Place potatoes and washed rice into the boiling broth, cook over low heat for about 15 minutes, cover with a lid.

At this time, cut the sausage into strips, fry the carrots and onions in vegetable oil until golden.

Add all this to the pan, add salt, and cook until tender for another 10 minutes, add the greens.

The fragrant and satisfying soup is ready!

Today, a multicooker helps many people prepare delicious and healthy dishes. This kitchen appliance is an excellent option for preparing delicious pickle soup with smoked sausage.

Ingredients:

• Potatoes - 4 pcs.
• Pickled (or pickled) cucumber - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Bell pepper - 1 pc.
• Pearl barley - ¾ multi-cup
• Smoked sausage - 200 g
• Smoked chicken breast - half
• Tomato paste - 3 tbsp.
• Bay leaf, black peppercorns, allspice, salt - to taste.

Preparation:

Pour pearl barley with cold water for at least 2 hours.

Cut the onion, sweet pepper, cucumber, sausage and chicken into small cubes, grate the carrots on a coarse grater. Potatoes should be cut into small cubes.

You can take any smoked meat here according to your taste, with a total weight of up to 500 g, at least 2 types of meat - this is what the chefs advise.

Pour 3 tbsp into the bottom of the multicooker. vegetable oil, immediately add carrots, onions and bell peppers and turn on the Fry mode (usually duration 20-25 minutes). After 9-10 minutes. add smoked meats, a full multi-glass of water and tomato paste and simmer.

Then we throw in cucumbers and spices, as well as potatoes and pearl barley.

We salt our mixture (don’t forget that there are already pickled cucumbers) and fill it with water to the maximum level. Select Soup mode.

Stir, add herbs, sour cream or mayonnaise - and on the table!

An unusual recipe for soup with sausage and apples. Your family or guests will certainly appreciate the originality of the taste, and the cooking process will not take you much time.

Ingredients:

• chicken broth - 900 g
• smoked sausages - 400 g
• chopped white cabbage - 3 cups
• carrots - 2 pcs.
• apple - 2 pcs.
• chopped onion - 0.5 cups
• chopped celery - 0.5 cups
• butter - 2 tbsp.
• cumin seeds - 0.5 tsp.
• salt, ground black pepper - to taste

Preparation:

First, prepare the food: finely chop apples, smoked meats, celery, onions, carrots and cabbage.

Heat the butter in a saucepan and add cabbage, celery, carrots and onions, sprinkling with cumin. Simmer everything until the vegetables become soft (usually 6-8 minutes).

Pour in the broth, add apples and sausages, salt and pepper.

When the soup boils, turn down the heat and let it simmer for 20-30 minutes, remembering to stir.

Serve the soup hot!

When talking about soup with smoked sausage, hodgepodge immediately comes to mind. This variety of this soup is the most delicious and practical, with many options. Let's describe one of them.

Ingredients:

• water - 2 l
• chicken fillet - 1 breast
• boiled sausage - 350 g
• smoked sausage (type 1) - 350 g
• smoked sausage (type 2) - 350 g
• smoked pork ribs - 200 g (5-6 ribs)
• pickled cucumber - 4 pcs.
• onion - 1 pc.
• salt, herbs, lemon - to taste
• tomato paste - 2 tbsp.
• sunflower oil - 20 g

Preparation:

Let the chicken breast cook for 25-30 minutes, rinsing it and cutting it into 4 pieces. Don't forget to remove the foam. Cut the finished cooled meat into small cubes.

Meanwhile, prepare the remaining ingredients. Cut the onion, cucumber, sausage into small pieces, divide the ribs one by one.

To fry onions, you need to prepare a dressing: to do this, stir tomato paste with 100-150 g of boiled water.

In a frying pan heated with oil, fry the onion until golden, add the cucumbers and after 5-7 minutes. pour in cooked tomato. Bring to a boil and turn off the heat.

Place all the resulting ingredients into the meat broth. Let it boil and add tomato dressing.

Add salt and herbs to taste.

Serve with sour cream or mayonnaise and a slice of lemon (or olive)!

Soup with dumplings will also be original and satisfying if you add smoked sausage.

Ingredients:

• water - 2-2.5 l
• smoked sausage - 300 g
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• vegetable oil - 30 ml
• chicken egg - 1 pc.
• flour - 1 tbsp.
• salt, pepper, herbs - to taste

Preparation:

While the water is boiling, peel, wash and finely chop the potatoes. Peel and wash the onion, cut it into cubes. We divide the peeled carrots into two parts: the first three on a coarse grater, the second - cut into thin strips. We also cut the sausage into cubes.

Place half the onion and carrots, cut into strips, into boiling water. Boil with the lid closed for a quarter of an hour. Place the grated carrots and remaining onions in the oil heated in a frying pan and simmer over medium heat for 2-3 minutes, stirring while doing so.

Sift the flour into a deep bowl, add the beaten egg and salt. Add warm water a little at a time, stirring to form a soft dough.

After this, put the frying and the sausage prepared in advance into the pan. Salt and pepper to your taste.

We tear off the dough and form dumplings, place them in boiling soup and boil for 10 minutes.

At the end, add finely chopped greens to the soup.

Soup with smoked sausage and dumplings is ready - you can serve it!

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

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

First courses with sausage can be light and quick soups (with egg or noodles) or simpler versions of your favorite traditional soups (pea or solyanka).

Soup with sausage and egg

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

Progress:

Cheese soup with sausage

To prepare cheese soup, usually only processed cheese is used, but if you add just a couple of pinches of grated hard cheese with a piquant taste, the dish will only benefit from it.

For this recipe you will need:

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

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

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

Preparation:

Solyanka with boiled and smoked sausage

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

Products used in the recipe:

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

Cooking time will be 1-1.5 hours.

Solyanka calorie content is 61.6 Kcal/100 grams of finished soup.

Algorithm of actions:

1. Prepare the frying: sauté onions and carrots in vegetable oil, add cubes of pickled cucumbers and tomato paste to them, let simmer for 4 minutes;
2. Boil the potatoes in a saucepan with meat broth until half cooked;
3. Cut the sausages into thin strips, cut the olives into rings;
4. Place the sausage, olives and roast into the pan with the potatoes and cook until fully cooked;
5. A few minutes before the end of cooking, add spices, salt and herbs. You can put a spoonful of sour cream, a slice of lemon and fresh herbs on a plate with the prepared hodgepodge.

Sausage and noodle soup recipe

The sausage for this soup can be either smoked or boiled. Gossamer vermicelli is ideal, but other pasta can be used.

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

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

This soup can be cooked in 40-50 minutes.

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

Sequence of cooking steps:

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

Pea soup with hunting sausages

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

To prepare pea soup with sausage you will need:

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

The cooking time will be: from 2 hours for soaking the peas and about 1 hour for the actual preparation of the dish.

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

Preparation procedure:

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

Cooking tips

If salami sausage is used in cooking, it should not be fried under any circumstances. This will make it tough; such sausage is placed in boiling broth.

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

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

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

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

The final taste of the first course will depend on the type and quality of sausage used, so these factors need to be given special attention. Using several types or varieties of sausages will be the key to success in preparing a hearty and tasty dish.

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

Soup with smoked sausage - basic principles of preparation

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

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

Necessary ingredients for soup: potatoes, broth, vegetables, smoked sausage, herbs and spices. The remaining ingredients are added according to the recipe.

Potatoes, carrots and onions are peeled and washed. The potatoes are cut into small pieces. The remaining vegetables are chopped with a knife or using a grater; you can finely chop or grate them.

Pour water or broth into the pan, add potatoes and put on fire.

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

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

Recipe 1. Soup with smoked sausage and dumplings

Ingredients

Smoked sausages – 300 g;

Three potatoes;

Onions and carrots - 1 pc.;

30 ml vegetable oil;

A glass of flour;

A pinch of table salt and pepper;

Cooking method

1. Wash the peeled potatoes and cut them into small pieces. Peel the onions and carrots. Chop the onion into small cubes. Cut the carrots in half. Coarsely grate one half and cut the second into strips. Cut the smoked sausage into cubes or sticks.

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

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

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

5. Place the roast and sausage into the pan (if desired, you can fry it with vegetables). Salt and pepper.

6. Tear off small pieces from the dough and drop them into the boiling soup. Continue cooking for another ten minutes over low heat. Add finely chopped greens to the soup.

Recipe 2. Soup with smoked sausage, lentils and parmesan

Ingredients

Lentils - half a kilogram;

450 g smoked sausage;

Grated Parmesan – 200 g;

150 g onion;

Carrots – 200 g;

800 g fresh tomatoes;

Clove of garlic;

Half a lemon;

Two liters of broth;

Bay leaf;

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

Salt.

Cooking method

1. Place a thick-bottomed pan on the fire and pour in just a little oil. Cut the sausage into fairly large pieces, place it in a pan and fry until golden brown.

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

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

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

5. Pour the broth into the pan. Pour the sorted and washed lentils into the soup, add a bay leaf and salt. Cook for about an hour until the lentils are cooked. Squeeze the juice of half a lemon into the soup. Add 100 g of grated Parmesan, mix well and wait until the soup boils. Divide the hot soup into bowls, sprinkle with a pinch of grated Parmesan and serve.

Recipe 3. Soup with smoked sausage and leek

Ingredients

230 g smoked sausage;

60 g butter;

900 g leeks (light green and white parts);

450 g potatoes;

20 g flour;

4 cup chicken broth;

A pinch of ground pepper and salt.

Cooking method

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

2. Cut the sausage into slices and fry in a thick-walled pan until brown. Place the fried sausage on a napkin to drain excess fat. Peel and wash the onions and potatoes. Chop the onion finely and cut the potatoes into arbitrary pieces.

3. Place butter in the same pan, add onions and potatoes, fry, stirring constantly, for about five minutes, until the vegetables soften.

4. Sprinkle the vegetables with flour and continue frying for another minute. Then add the broth in a thin stream and bring to a boil. Turn down the heat and simmer the soup until tender for about a quarter of an hour.

5. Pour one and a half glasses of soup and puree it using a blender. Pour the puree into a saucepan, add the fried sausage, salt and pepper. Serve the soup in portioned bowls, sprinkled with chopped herbs.

Recipe 4. Soup with smoked sausage, cabbage and apples

Ingredients

Half a fork of cabbage;

Two carrots;

400 g smoked sausage;

900 g chicken broth;

Bulb;

Two apples;

50 g celery;

A pinch of cumin seeds;

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

Cooking method

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

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

3. Pour chicken broth into the vegetables, add chopped sausage, small cubes of apples, salt and pepper. As soon as the soup boils, reduce the heat and simmer for about half an hour, stirring.

Recipe 5. Pea soup with smoked sausage

Ingredients

250 g peas;

Hunting sausages – 200 g;

Three potatoes;

Carrots and onions – 1 pc.;

50 g vegetable oil;

200 g slices of loaf for croutons.

Cooking method

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

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

3. Place the frying pan on the fire, heat the oil in it, add the vegetables and fry until they soften. Remove the skin from the sausage and cut into small strips.

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

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

6. Cover the finished soup with a lid and leave for several minutes. Before serving, stir well, pour the soup into bowls and sprinkle with breadcrumbs.

Recipe 6. Buckwheat soup with smoked sausage

Ingredients

Smoked sausages and potatoes – 200 g each;

50 g buckwheat;

Carrots and onions;

Bay leaf;

A pinch of pepper and salt.

Cooking method

1. Place a pan of water on the stove, put a peeled onion and a few bay leaves in it. Peel, wash and grate the carrots with large shavings. Add it to the pan and continue cooking over low heat.

2. Cut the smoked sausage into strips. Place a saucepan on the fire and grease it with oil. Place the sausage in it and fry until golden brown. Cover a plate with a napkin and place the fried sausage in it.

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

Recipe 7. Soup with smoked sausage and pasta

Ingredients

Smoked sausage – 400 g;

Potatoes – 2 pcs.;

Small pasta – 200 g;

Half an onion and a carrot;

Two bay leaves;

Parsley (greens) – a small bunch;

Peppercorns – 5 pcs.;

Vegetable oil;

Salt.

Cooking method

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

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

3. Peel and wash the vegetables. Chop the onion and grate the carrots into small shavings. Place the vegetables in the pan where the sausage was fried and fry until golden brown. Transfer the roast to the pan.

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

Recipe 8. Soup with smoked sausage and cheese dumplings

Ingredients

Broth – one and a half liters;

200 g smoked sausage;

Tomato paste – 10 g;

Carrot - half a root vegetable;

Vermicelli – 50 g;

Some green onions;

Butter – 20 g;

Cheese – 50 g;

Flour - two tbsp. l.;

Cooking method

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

2. Place the vermicelli and fried broth into the boiling broth, stir and simmer over low heat.

3. Finely grate the cheese, place it in a bowl, add butter, egg and flour, add salt and knead the dough. Use a teaspoon to form small dumplings and quickly place them in the boiling soup. Cook until the dumplings float to the surface. Serve the soup with finely chopped green onions.

Recipe 9. Soup with smoked sausage and melted cheese

Ingredients

Potatoes – 4 pcs.;

Rice - half a glass;

Bulb;

Two potatoes;

Half a kilogram of processed cheese;

Fatty sausage - half a stick;

Clove of garlic;

Seasoning for soup, pepper and table salt;

Cooking method

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

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

3. Grind the cheese on a coarse grater and place it in the broth, cook, stirring, until it is completely dissolved. When the potatoes are almost ready, place the sorted and washed rice into the pan and stir. Season the soup with roast, salt and pepper. Shortly before the end of cooking, add finely chopped garlic. Sprinkle with herbs, turn off the heat, cover with a lid and leave to steep for 10 minutes.

Soup with smoked sausage - tips and tricks from chefs

Place the sausage in a dry or lightly greased frying pan, as it will release its fat during frying. It will be quite enough to fry onions and carrots.
If you are preparing soup with processed cheese, then it is better to take soft cheese in boxes. Sausage cheese can also be used, but it will take a long time to dissolve.
Add garlic to the soup only at the final stage.
The finished soup must be left for some time to infuse, only then can it be served.
You can add the greens a few minutes before they are ready or directly to the plate.
If you want the soup to be less high in calories, you can skip frying and add vegetables and sausage directly to the pan.

The most famous soup with smoked sausage. In Solyanka, along with other meat, it is customary to use a variety of sausages, including smoked sausages. For classic solyanka you will need to prepare the following products:

• Smoked sausage or hunting sausages - 300g;
• A couple of large potatoes;
• Pickled cucumbers or capers (several pieces), cucumber pickle (100 ml.);
• Various greens;
• Lemon;
• Salt, pepper and favorite spices;
• Canned olives or black olives (several pieces);
• Broth 2 l.;
• Onions and carrots, as well as butter for frying;
• Tomato paste 2 tablespoons;
• Bay leaf.

All ingredients must be fresh. When everything you need is at hand, you can proceed to preparing the dish:

1. Smoked sausage, pickles, vegetables should be cut into small cubes
2. Potatoes are lowered into the prepared broth, brought to a boil, after which sausage is added there. At this time, onions and carrots are fried in butter until a pleasant golden hue;
3. Cucumbers and olives are added to the broth with potatoes and sausage, as well as tomato paste and brine, all boil together for about 5 minutes;
4. Almost finished soup should be tasted for salt, if necessary, add more salt, as well as pepper and add your favorite seasonings;
5. Let the soup sit for a few minutes. Serve the finished dish with chopped herbs and lemon.

This hodgepodge will perfectly complement any lunch, and can also be used as an independent hearty dish.

Rassolnik

Rassolnik is a truly Russian soup, known in our country for many years. One of its varieties is rassolnik with barley and smoked sausage. The recipe is quite simple, you also need to prepare the necessary products:

• Smoked sausage 250-300 gr.;
• Cucumber pickle 100 ml;
• A couple of large potatoes;
• A couple of pickles;
• Carrots and onions;
• Peppercorns, salt, bay leaf, other spices to taste;
• Pearl barley (a little less than half a glass);
• Greenery;
• Meat broth.

A few hours before starting cooking, you need to soak the pearl barley in boiling water, this will help further reduce its cooking time.

1. Cut the sausage, potatoes, cucumbers and onions into cubes, grate the carrots on a coarse grater;
2. Place the sausage and potatoes in the broth, add pearl barley and cook until boiling. In it time to simmer the onions and carrots separately in a frying pan;
3. Add cucumbers and brine to the broth with sausage, potatoes and pearl barley, simmer for a few more minutes;
4. Taste the soup for salt, add more salt if necessary, add stewed carrots and onions, pepper, bay leaf, and other spices of your choice;
5. Afterwards, turn off the heat and wait for the pickle to set up.

Serve the finished soup with fresh herbs.

Rassolnik with pearl barley and smoked sausage is a very nutritious dish, moreover, the recipe for its preparation is simple and does not require special skills or expensive ingredients for preparation.

Rassolnik with smoked sausage and olives

The pickle prepared according to this recipe has a pleasant, balanced taste, as well as an appetizing smoked aroma. To prepare soup with smoked sausage you will need:

• Several potatoes;
• Smoked sausage 200-300 gr.;
• Several pickled cucumbers;
• Onions, carrots and butter for frying;
• Olives;
• Meat or chicken broth 2 l.

The recipe is simple:

1. Sausage, potatoes and cucumbers are cut into cubes;
2. Onions and carrots are fried in butter until golden brown;
3. Potatoes and sausage are added to the broth, everything is brought to a boil;
4. Cucumbers and olives are added to the potatoes and sausage; everything should boil for a few more minutes;
5. Fried onions and carrots are added to the prepared ingredients;
6. The soup is almost ready, you need to try to see if there is enough salt in it, and also pepper if desired.

The finished dish can be served with sour cream or herbs.

When listing recipes for dishes with smoked sausage, you can find lighter options with lower calorie content, but with a bright, expressive taste.

The finished dish is not classified as dietary, but it is much lighter than many other soups, and the recipe is simple, even a beginner in cooking can handle it. First of all, you need to prepare the products:

• Smoked sausage;
• Hard cheese;
• Processed cheese;
• Potato;
• Onions and carrots;
• Vegetable oil for frying;
• Fresh greens.

The quantity of products depends on how many servings the finished dish is calculated for. But the soup should be very light, so a minimum of ingredients is required.

1. Place a pan of water on the fire;
2. Before the water boils, you need to prepare the potatoes; to do this, you need to peel them and cut them into small cubes;
3. Place potatoes in boiling water and cook until half cooked;
4. Onions and carrots need to be chopped as finely as possible, then fry in vegetable oil;
5. Smoked sausage and overcooked vegetables are added to boiling water and potatoes;
6. Again, everything is brought to a boil, while the cheese should be prepared, it should be cut into small cubes;
7. Cheese is added to the boiling soup, after which everything is thoroughly mixed until the cheese is completely melted. Taste the soup for salt, add salt and pepper if necessary.

The finished soup should be served while it is still warm; before serving, sprinkle it with fresh herbs. This recipe does not take much time; the dish is prepared in about the same time as it usually takes to cook potatoes.

Smoked sausage is also a component of the original tomato soup. This dish is perfect for cold weather, as it contains fiery chili peppers. In addition, it is high in calories to become the basis of a hearty lunch.

A step-by-step recipe will allow you to prepare tomato soup without unnecessary difficulties. You should start by preparing the ingredients:

• Smoked sausage or pork sausages 200-300 gr.;
• Pork bacon 50 gr.;
• Canned tomatoes and canned beans (white beans are best);
• Hot chili pepper;
• Salt and pepper to taste;
• Garlic 3 cloves;
• Basil for serving.

1. Sausages and bacon are cut into cubes, after which they are sent to fry in a high saucepan (the whole soup will be cooked in it);
2. Tomatoes and chili peppers are added to the fried meat (it is fashionable to add it whole and remove it from the finished soup);
3. Add beans to the saucepan, stir and taste the dish for salt, add salt and pepper to taste, add garlic pressed through a press;
4. Finely chop the basil and add to the soup.

Cooking will not take more than 20 minutes, and the result will be an interesting spicy soup with smoked meats and tomatoes.

Among the simple and easy-to-prepare first courses, the first one to note is soup with smoked sausage. Thanks to their aroma, these recipes have firmly won the title of favorites among men, and because of their ease of preparation, also among women. For this first course, it is not necessary to prepare the broth in advance; the soup will turn out quite rich thanks to the smoked sausage and frying. If you have little time and a greater desire to please your loved one, this recipe is your choice!

Recipe 1: Pea soup with smoked sausage

Ingredients:

• a glass of peas;
• several potato tubers;
• half a kilogram of smoked sausage;
• one head of onion;
• small carrot;
• salt and pepper.

Step-by-step preparation:

First, wash the peas and fill them with cold water. It is most convenient to soak the peas overnight, or at least for six hours. Then we wash the swollen peas again, fill them with clean water, put them on the fire and cook until tender. When the peas boil, a small foam appears in the form of a cap; it can escape from the pan.

Wash the potatoes, peel them and cut them into small cubes.

Preparing vegetables for soup. Cut the onion into cubes, carrots into strips, or three on a grater. Fry chopped vegetables in vegetable oil until soft.

Absolutely any smoked sausage will do, the main thing is fresh, then the aroma will be stronger. Remove the film, cut the sausage into cubes and lightly fry in a frying pan.

In a saucepan with ready-made peas, successively add potatoes, onions and carrots, boil until the potatoes are ready, and add smoked sausage. Don't forget to add salt and pepper.

You can serve hot soup with sausage immediately after cooking, garnishing with herbs and adding croutons.

Recipe 2: Smoked Sausage and Bean Soup

Ingredients:

• Italian smoked sausage - 450 gr.;
• garlic - 1 chopped clove;
• beef broth - 400 gr.;
• stewed tomatoes (Italian style) - 400 gr.;
• chopped carrots - a glass;
• canned beans - 400 gr.;
• zucchini - young, 2 pcs.;
• spinach - 2 cups;
• salt on the tip of a spoon and the same amount of black pepper.

Step-by-step preparation:

Let's prepare all the ingredients. Peel the smoked sausage from the wrapper and cut into circles or semicircles.

Peel the garlic until white and chop finely. You can chop with a garlic press or simply crush the cloves.

Peel the carrots and cut into small strips or grate on a coarse grater.

Do not peel a young zucchini, just cut off the tops; it is better to remove the skin from a ripe fruit and remove large seeds. Cut the zucchini into cubes.

Remove stems from spinach, rinse thoroughly and chop finely.

Heat the vegetable oil in a frying pan, fry the garlic for a minute, then add the smoked sausage to it.

As soon as the sausage gets a golden crust, pour in beef broth, add tomatoes and carrots, salt and pepper. As soon as the soup boils, reduce the heat and leave to simmer. Add the canned beans to the soup along with the liquid from the can and the zucchini. Cover with a lid and simmer the thick soup for another 15 minutes. Add spinach to the boiling soup and immediately turn off the heat, cover with a lid and let stand for 5 minutes. Serve hot smoked sausage soup with croutons and cheese.

Recipe 3: Soup with smoked sausage "Ukrainian"

Ingredients:

• 150 grams of smoked sausage;
• 150 grams of smoked lard;
• canned beans in a jar;
• bulb;
• 2 tomatoes;
• 2 potatoes;
• salt, pepper, herbs to taste.

How to cook soup with smoked sausage - step by step:

1. Place washed beans from a can and diced smoked sausage into a saucepan filled with two glasses of water. Boil the soup for about 15 minutes.
2. Prepare the frying: cut the lard into strips and fry in a frying pan for five minutes. Add finely chopped onions, tomatoes, and diced potatoes.
3. Add 2 cups of water to the frying, cover the pan with a lid and simmer over medium heat for about five minutes. The finished roast is transferred to the soup, salted, peppered and cooked for another ten minutes.
4. You can treat everyone to a hearty soup with beans and smoked sausage, sprinkling the plates with finely chopped parsley or dill.

Recipe 4: Soup with smoked sausage and pasta

Ingredients:

• 400 g smoked sausage;
• 2 potato tubers;
• 100 g small pasta, preferably in the shape of stars;
• half a carrot root;
• half a head of onion;
• several sprigs of parsley;
• two bay leaves;
• 4-5 peppercorns;
• a little vegetable oil for frying food;
• salt.

Cooking method:

1. Pour 1.5 liters of cold water into the pan and bring it to a boil.
2. Smoked sausage is peeled from the protective film, cut into small cubes, and fried in refined vegetable oil until golden brown. The prepared sausage is immersed in boiling water and cooked over low heat for 7 minutes.
3. After this time, vegetables, onions and carrots are added to the pan, prepared as follows. Peeled and washed vegetables are chopped. Moreover, the onions are chopped and the carrots are grated. Then they are placed in a frying pan with vegetable oil and fried until golden brown.
4. The potatoes are washed, peeled, cut into cubes and placed in boiling soup. Along with the potatoes, spices are added to the pan - peppercorns and bay leaves. Bring to a boil and cook over low heat for 25 minutes until tender.
5. At the last stage of preparing the smoked sausage soup, pasta is added. Bring the contents of the pan to a boil and continue cooking for another 10 minutes. After turning off the burner, the pot of soup is left on the stove, and it is infused for 7 minutes, which helps improve its taste.
6. The bay leaf is removed from the pan, and the soup is poured into bowls and sprinkled with finely chopped parsley. This recipe for soup with smoked sausage is designed for 5 servings.

Video with a recipe for making bean soup with smoked sausage