Solyanka with sausage – regular, frisky and tasty recipe

Greetings, dear readers! Now I’ll tell you how to cook hodgepodge with sausage quickly and deliciously. This thick, richly flavored soup is perfect for a home-cooked lunch. It stimulates appetite and perfectly relieves hunger. There are a huge number of options for making hodgepodge. The most economical recipe is considered to be one that includes sausage, carrots, onions and pickles.

For a festive dinner, you can create a hodgepodge by combining sausage with meat. Cooks often add additional ingredients to the soup, for example, olives and mushrooms (a separate article is devoted to hodgepodge with mushrooms). For lovers of a special taste, I recommend replacing boiled sausage with raw smoked sausage. Then the dish will turn out fragrant and nutritious.

Solyanka recipe with sausage

Video recipe

Useful tips

I recommend serving the soup in a deep bowl. If desired, you can add grated garlic or hot pepper.
For decoration, use chopped parsley, green onions, and lemon wedges. Sliced lemon can be served in a separate bowl so that your guests can independently adjust the acidity of the soup to taste.
Radishes and spicy Korean carrots are often served on a separate plate.
The soup should be eaten hot. Cooled fat on a plate makes the dish tasteless and unpresentable.
You can serve garlic croutons with hodgepodge. To do this, just cut the rye bread into thin pieces, fry over high heat until crunchy, lightly salt and sprinkle with grated garlic. A garlic baguette is considered a good candidate. First you need to create a mixture of butter, garlic and chopped herbs. Then cut the bun into portions, spread them with the prepared mixture, put in the oven and bake until golden brown.
To obtain a concentrated broth, it is better to consume a certain amount of meat with bones. Also add celery root, dried mushrooms and bay leaf to the broth.
To prepare a clear broth, do not forget to constantly skim off the foam.
In addition to cucumbers, you can add sauerkraut to the soup. We have a recipe for a separate dish - solyanka with cabbage.

5 extraordinary options

Combined meat (traditional recipe)

A soup with a richer, more intense taste that will leave your dinner guests in complete ecstasy. To make it, take raw beef, smoked sausage and meat, sausages, carrots, pickled cucumbers, tomato paste, flour, onions, spices, lemon, olives. Cut the boiled beef into thin cubes. Fry the remaining meat ingredients in a frying pan and then add to the broth. Before adding the cucumbers, I recommend simmering them in a frying pan with a small amount of water. To improve the taste, you can use bay leaves, cucumber pickle and herbs.

With sausage and smoked meats

A mind-blowing meat soup that will amuse all your loved ones with its indescribable taste and smell. To prepare it, you need to take boiled sausage, fresh balyk, smoked sausage, potatoes, onions, pickled cucumbers, tomato paste. Be sure to ensure that the food is not overcooked. I recommend adding tomato paste at the end of frying the cucumbers and onions. Serve the dish with olives, sour cream and lemon.

With mushrooms

A vegetarian option in which mushrooms replace meat or sausage. For production, you will need fresh or dried snow-white mushrooms, pickled cucumbers, sunflower oil, onions, tomato paste, bay leaves, peppercorns, and salt. Don't forget to peel the cucumbers. Be sure to wash and chop the mushrooms.

With sausage and chicken

The usual first dish of Russian cuisine, for the preparation of which you will need chicken fillet, smoked meats, onions, pickles, tomato paste, vegetable oil, olives, salt, sugar, spices, sour cream. Cut all smoked products into strips. Before serving, garnish the soup with lemon wedges and cilantro.

An excellent hearty soup that's great for guys. It quickly relieves hunger, so it is completely possible to do without a second course. To make it, you will need chicken or beef broth with pieces of meat, white or reddish beans, sausages, boiled pork, onions, carrots, potatoes, tomato paste, pitted olives, celery stalk, vegetable oil, pepper, salt, bay leaf. Before serving, garnish the dish with chopped garden herbs and a few slices of lemon.

Conclusion

In the article, we learned what is needed to make sausage hodgepodge, looked at the step-by-step recipe with photos, and found out how many calories are in the dish. The soup cooks quickly and comes out nutritious and rich. Classic solyanka is usually prepared using meat. But if you don’t have it at home, you can take boiled or smoked sausage.

Solyanka soup with sausage, olives and lemon - it even sounds delicious

In the hodgepodge prepared according to this recipe, the ratio of meat products and broth seems to be the most successful. The soup is moderately thick, rich and rich. The only deviation from the recipe was the cucumbers - we used pickled ones, not salted ones, which did not spoil the taste of the dish. So, in order to cook the right hodgepodge, we will first need an abundance of sausages and meat products, plus a little exotic in the form of olives and lemon. The rest can be found in any home. Next we follow our step-by-step recipe with photos.

What will we need

meat broth - 3 l;
boiled sausage - 200g;
smoked sausage - 180g;
bacon – 200g;
hunting sausages – 5-6 pcs.;
pickled cucumbers – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
tomato paste – 3 tbsp;
lemon – 3 pieces;
chili pepper – 1 pc.;
olives, black olives – 35 pcs.;
parsley - 2-3 sprigs.

How to cook solyanka according to this recipe

Cut the bacon into cubes and fry in a frying pan to render little fat.
Chop sausages into cubes, hunting sausages into circles. Add them to the bacon, fry everything together over medium heat for 5 minutes.
Finely chop the onion, grate the carrots and cucumbers on a large grater. Fry everything together in vegetable oil until the carrots and onions are golden. Add finely chopped chili peppers there (just don’t forget to remove the seeds).
Add the tomato and simmer for another 1 minute.
Add fried meat products to the vegetables. Mix everything, simmer for another 2 minutes.
Cut olives, black olives and lemon into slices.
Boil the finished broth, add sausages and vegetables, boil everything together for 1 minute. Add black olives, olives, lemon. You can add a little water in which the olives were stored.

Serve with sour cream, herbs and black bread. We remember that the hodgepodge must steep for at least 15 minutes. Despite the fact that we have already put lemon in the soup, for beauty, when serving, you can also add one slice of lemon to the edge of each plate.

Creator: Ira Eremeeva

A little more about hodgepodge:

Instead of olive water, you can add a little cucumber brine or marinade to the hodgepodge, and also a little sugar.

You should not salt the soup at the beginning of the process; this should be done only after adding the meat ingredients. All smoked meats and sausages are perfectly salted, so the hodgepodge is quite saturated with their taste. Don’t forget about salting the cucumbers, because before we bring our soup to perfection, we should test it a couple of times during the cooking process.

Experienced, caring housewives recommend starting a hodgepodge the next day after the celebration. Firstly, this can be a wonderful economic decision - after all, smoked meats purchased for the holiday with all their diversity usually remain; collecting them in one pan will be the best use. And secondly, hodgepodge will also become a medicine after a feast that is abundant in every sense. After all, the sharp, hot soup in this case acts as a detoxifier for the body. It has this effect thanks to lemon and its juice.

It seems indescribable, but such a balanced and harmonious combination of goods in one dish turned out, as always, by chance. Historians of state cuisine are inclined to believe that solyanka was invented literally in the same way as pizza, which is popular all over the world: housewives simply took all the products left in the house and invented dishes from them. This is how pizza and its Russian analogue, solyanka, were born, which later became the least popular first course in Rus', and now beyond its borders.

Without hodgepodge there is no home, so every housewife needs to learn how to cook it. Have a spiritual lunch for you!

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Solyanka with sausage. Homemade recipes

“Solyanka” has many options, it can be made with meat, with sausage or mushroom. The first two versions of this soup are the most popular. I already wrote about meat, now it’s time for sausage.

This option is often used after feasts, because there is a lot of tenderloin left in a couple of pieces, which can be frozen or immediately used in a nutritious soup, which replaces both the 1st and 2nd courses.

“Solyanka” with sausage: a recipe for making it at home

If you do not have all the listed ingredients, then use a purchased mixture for Solyanka; almost all manufacturers of semi-finished meat products have it.

It looks approximately like the photo below.

Potatoes make the soup thickest and most nutritious.

It doesn’t matter what kind of sausage with a total weight of 500 g (olives, cervelat, sausage, balyk, smoked meats)
1 can of olives
4 cucumbers
Capers
1 onion
1 lemon
Salt pepper
Tomato paste
2 potatoes

We cook the base for the soup immediately with pieces of potatoes. At the same time, cook pieces of onion and cucumber with a spoon of tomato paste over low heat.

Once the potatoes become soft, add all the chopped sausage mixture to them.

Simmer the cucumber and onion for about seven minutes, then put them in a common pan.

5 minutes before the end of cooking, squeeze half the lemon into the soup, and cut half into circles for serving in plates.

We cut the olives not very finely and put them in the soup after they are ready. Sprinkle with chopped herbs.

Traditional sausage soup recipe

When you buy smoked meats, you can shred a little lard or meat from the ribs and send them to cook in a soup with the rest of the sausage.
Take a little of different types of sausages, then you will get the most meaty and rich taste.

Olives or black olives must be pitted; you can also take them stuffed with lemon.

1 sausage
Smoked ribs – 200 g
Salami – 100 g
Carbonate – 100 g
Gherkins – 1 jar
1 chicken breast
Garlic
1 lemon
1 can of olives
Tomato paste

This option does not require frying onions and cucumbers.

Cook chicken breast broth. We take out the meat and cut it, mix it with the rest of the assorted sausages and put it in the broth.

We also cut the gherkins and onions, garlic and send them to cook.

Season with tomato paste and cook for 10 minutes.

The cucumbers will crunch, but the smell from the sausage will not yet be released into the broth along with the taste.

Add lemon slices and olive pieces.

Solyanka recipe with sausage and pickles

Pickled cucumbers are one of the most important components of Solyanka, but they taste better when they are peeled and stewed until soft.

Potatoes – 200 g
1 lemon
2 pickled cucumbers
1 onion
1 carrot
Tomato paste
Assorted sausages that you have on hand – 400 g
Olives

Potatoes from available products take the longest to cook, so we cook potato cubes in 2 liters of water until tender.

Sauté onions, carrots, cucumbers and lemon slices with tomato paste.

All vegetables should become soft, this will take us from 5 to 10 minutes.

Cut the sausage mixture or defrost the cold cuts.

Add them to the pan, followed by the sautéed vegetables.

We cut the olives and place them on plates along with the herbs.

The usual step-by-step recipe for Solyanka with sausage, potatoes and cabbage

Cabbage is not included in the classic recipe for this soup, but almost all families add it; where there are pickled cucumbers, salted cabbage will do. Just don’t take a lot of it, so as not to turn it into cabbage soup.

Potatoes will also complement the soup, but they taste better when they have already boiled in the broth and fall apart on their own.

Boiled sausage – 0.3 kg
Smoked sausage – 0.2 kg
Balyk – 0.2 kg
Sauerkraut – 150 g
Pickled cucumbers – 5 pieces
1 onion
2 tbsp. l. Tomato paste
6 potatoes
Salt pepper

Chop the peeled potato tubers and set them to boil in three liters of cool water, add peppercorns to it.

We prepare the sausage and send it to fry with tomato paste. There is no need to add oil, otherwise it will turn out very greasy.

After the sausage, you need to simmer the onions and pickles with tomato paste.

It is better to peel the cucumbers. Simmer for 10 minutes until everything becomes very soft.

We rinse the cabbage a little, squeeze it out and add it to the potatoes to cook, after 5 minutes add the sausage and cucumber mixture.

For scent, add a couple of bay leaves. Place sour cream, a lemon slice and a couple of olives into a bowl of soup.

How to cook soup with sausage and meat

Naturally, the recipe for “Solyanka” came to us from antiquity, specifically with meat; sausage had not yet been invented at that time. And we know that the most delicious soup is always cooked in broth.

So, here I offer you a recipe in which various types of sausage perfectly complement meat and meat broth.

By the way, we put the meat in cool water, then when it gradually boils it will give all its juices to the broth.

Also put 1 onion in the broth and cook together with the meat without cutting it. After the broth is ready, you can remove the onion.

Recipe with sausage and olives in a slow cooker

A slow cooker is perfect for making this soup. The manufacturing rules are still the same.

The onion and cucumber should not crunch in the soup, so we simmer them together with the rest of the ingredients.

4 potato tubers
1 onion
1 carrot
2 pickled cucumbers
Sausage – 0.2 kg
Smoked chicken – 0.2 kg
Pepper, salt
Olives
1 lemon

Grind the carrots, onions and cucumbers into strips and put them in a slow cooker to simmer with water. Press the “Frying” mode.

Add sausage pieces and tomato paste to them. Simmer for four minutes.

Pour two liters of water and place potato cubes and half a cup of cucumber or olive brine into a common bowl. Switch the mode to “Soup”.

10 minutes before cooking, pour in the olives or black olives, cut into three parts.

Squeeze half a lemon into the soup and wait for the potato cubes to become soft.

Place a pinch of chopped herbs and a spoonful of sour cream on a plate.

It is also important to mix a little cucumber brine with the broth, but so as not to oversalt the soup, because the sausage will also release fat and salt into the liquid.

Yes, and pickles will share with olives, so you will add salt to this dish after it has been cooked and infused. Then you will understand that you need to add spices or it will be too much.

By the way, lemon is added from time to time to the soup itself during the cooking process, from time to time to the cucumbers at the time of stewing, and most often to the plate itself before lunch.

Smoked meats are an ideal product for this soup, but you can also divide them and cook pea soup.

Solyanka soup with sausage, lemon and olives

Solyanka is a hearty and very tasty soup; the recipe with sausage and olives and lemon is one of the most popular, and a step-by-step list will help you prepare this wonderful dish. To season the solyanka, you can use tomato paste or tomato puree (homemade or store-bought). In addition to sausage, for solyanka they often take a number of types of sausages, ham, balyk, and also boiled meat.

Ingredients:

1 onion;
1 carrot;
1.5 tsp. tomato paste;
1 pickled cucumber;
2 potatoes;
3 slices of sausage;
1.5 liters of broth;
1 milk sausage;
1 hunting sausage;
1 tbsp. l. frying oils;
½ tsp. salt;
1/5 tsp. spices;
1 slice of lemon (for serving);
2-3 olives (for serving);
1 tsp. sour cream (for serving).

How to cook solyanka soup with sausage, lemon and olives

If the broth has not yet been cooked, set it to cook - it can be meat or vegetable. To fry, peel the onions and carrots, rinse them and chop them finely.

Heat oil for frying in a saucepan or frying pan. Fry the onions and carrots over low heat for 3-4 minutes. Cut the pickled cucumber into narrow strips and place in a saucepan. Stir and fry everything together for another 3-4 minutes.

Cut sausages and sausages into small pieces. If there is a shell, it must be removed.

Place the chopped sausages in a saucepan and stir.

Add spices and tomato paste to the saucepan.

Pour 200 ml of broth into the saucepan and stir. Simmer over low heat for 10 minutes.

Peel the potatoes, rinse, cut into small cubes or strips.

After 10 minutes, throw the potatoes into the saucepan, add broth (about 1.3 liters), add salt and stir, cook for another 20 minutes. Serve the solyanka hot, with a slice of lemon, olives, fresh herbs and a spoonful of sour cream.

We also recommend preparing lean pickle soup with rice, it will be very tasty and healthy.