It is quite possible to prepare a delicious soup without meat. If you happen to have a few sausages lying around in the refrigerator, you can cook a delicious hodgepodge with them. Moreover, according to this recipe, you can prepare both a “budget” version of the first course and a holiday one, adding a few more ingredients to it. I will share with you all the possible options for making hodgepodge that I know about.

Did you know? Solyanka (originally selyanka) is a soup made with a strong meat, mushroom or fish broth with the addition of hot seasonings. All hodgepodges have a lot of spices. There is also another dish called solyanka, which is prepared from stewed cabbage with meat, fish, pickles or mushrooms.

Solyanka recipe with smoked sausages and potatoes

Pot, frying pan, bowl, spoon, board, knife.

Ingredients

How to choose the right products

  • For hodgepodge, choose small pickled cucumbers with thin skin. They should not be too sour. You can use pickled cucumbers.
  • Tomato paste should contain nothing more than tomatoes, salt and sugar. You should not replace tomato paste with sauce or ketchup - the taste will not be as rich.
  • In addition to smoked sausages, you can add boiled sausages and other meat products and smoked foods. You can cook hodgepodge in meat broth, the meat from which also needs to be cut and added at the end of cooking.

Step-by-step preparation

  1. Cut the onion into small cubes.
  2. Saute it in oil until golden brown.

  3. Smoked sausages (3-5 pieces, depending on size) cut into circles.

  4. Peel 3 potatoes, wash them and cut them into small cubes.

  5. Pickled cucumbers (3-4 pieces) are also finely chopped.

  6. Pour 1.5 liters of water into the pan. When it boils, add the chopped potatoes and cook for 12-15 minutes until they are ready.

  7. Add cucumbers, sausages, 2 tablespoons of tomato paste, 15-16 pitted olives.

  8. Salt, pepper, add a tablespoon of dried parsley to the hodgepodge.

  9. Cook for another 3-5 minutes.

Video recipe for hodgepodge with nipples

See how quickly solyanka with potatoes is prepared. This video shows all the stages of its preparation.

Solyanka soup recipe with sausages in a slow cooker

This recipe differs from the previous one in the presence of cabbage, but the solyanka is just as tasty and even easier to prepare. This dish is very healthy, especially in winter, as cabbage contains a lot of vitamin C.

Cooking time: 30 min.
Number of servings: 4.
Calories: 58 kcal.
Kitchen appliances and supplies: multicooker, spoon, board, knife.

Ingredients

Step-by-step preparation

  1. Finely chop 2 peeled onions.

  2. Clean half a kilogram of sausages, if necessary, and cut into circles.

  3. Fry the onion in the multicooker bowl, add the sausages. Fry everything together for another 3-4 minutes.

  4. Cut cabbage (1 kg) into squares or strips, but not very finely.

  5. Add it to the multicooker bowl and stir.

  6. Add water (one glass) to the cabbage and set it to simmer in the “Stew” mode. If the cabbage is juicy, then take less water.

  7. In half a glass of water, dilute ketchup or tomato paste (1.5-2 tbsp.).
  8. After 10-15 minutes, when the cabbage becomes soft, add salt, pepper and diluted tomato paste to taste. Stir the solyanka and simmer for another 10 minutes.

Video recipe for hodgepodge with sausages in a slow cooker

In this video you will see all the intricacies of the process of preparing a cabbage solyanka recipe with sausage in a slow cooker.

Serving the dish

Infuse the solyanka under the lid for at least 10 minutes. During this time, its taste will become more intense. Serve hodgepodge in deep bowls, 300-500 ml per serving. In each serving, place in the center a thin circle of lemon, cut into 2 parts, and a spoonful of sour cream (do not stir it).

  • Solyanka will be even tastier and more appetizing if you fry the tomato paste in oil along with onions. But add it to the frying pan only when the onion turns golden.
  • If you add acid, the vegetables will not cook well. Therefore, add tomatoes and pickled cucumbers only when the potatoes are completely cooked.
  • If you have large cucumbers with thick skin, you need to peel them, cut them into small cubes and simmer in a small amount of water until soft.
  • For a richer taste of solyanka, add a little cucumber pickle to the broth.
  • Adjust the filling of the hodgepodge to your taste. You can add more meat products in different proportions - sausages, smoked meats (sausage, balyk), boiled meat. It will turn out satisfying.
  • Instead of dried parsley, add fresh chopped herbs. Sprinkle the hodgepodge with it before serving.

Other cooking options

Solyanka can be prepared not only from meat and sausages. I suggest preparing it from one or more types of fish. The spicy, spicy taste will undoubtedly appeal to fans of Georgian cuisine, and not only to them.

Do you want to cook even faster and easier? Then you will love the recipe.

If you have any questions about making solyanka, ask them in the comments. Please also write comments, suggestions and wishes. Share your solyanka recipes. Bon appetit!

Description

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

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

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

Let's start cooking!

Ingredients


  • (2 pcs.)

  • (1 PC.)

  • (2 pcs.)

  • (2 pcs.)

  • Canned gherkins
    (5 pieces.)

  • (1 jar)

  • (1/2 pcs.)

  • (2 tbsp.)

  • (a little for frying)

Cooking steps

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

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

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

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

    Separately, chop the gherkins not too finely.

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

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

    Bon appetit!

Peel the sausages from the film and cut into slices. Heat vegetable oil in a frying pan with a thick bottom and fry the sausages in it on all sides until golden brown.

Peel the onion, wash it, cut it into half rings. Add to sausages. Cook over medium heat for about 5 minutes, stirring occasionally.

Wash the carrots, peel them, grate them on a coarse grater, add them to the pan, and mix well. Continue frying, stirring occasionally, for another 4-5 minutes. Season with your favorite spices, pepper, add garlic, passed through a press, to taste.

Grate the pickled cucumber on a coarse grater and add to the frying pan with the sausages, onions and carrots.

Wash the cabbage, remove bad leaves, and chop finely. Press lightly with your hands. Add to sausages and vegetables.

Dilute tomato paste or ketchup in warm boiled water. Pour into the pan with the vegetables and sausages.

Add bay leaf and mix thoroughly. Simmer the hodgepodge with sausages made from fresh cabbage under a lid over low heat for about 40 minutes, you can add more salt if desired. If after the specified time there is a lot of water in the pan, then you will need to remove the lid and simmer for a few more minutes.

Delicious hodgepodge with sausages made from fresh cabbage is ready. Arrange on serving plates, sprinkle with herbs if desired, and serve with rye bread and cold sour cream.

Bon appetit!

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

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

Ingredients

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

Preparation

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

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

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

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

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

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

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

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

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

Solyanka soup with sausages is ready. Bon appetit!

Thick, aromatic soup, always satisfying, which you can prepare according to your own canons, without shaking the overall harmony of taste - this is all about hodgepodge. The more different types of meat in the composition, the tastier it is. Vegetables and herbs complement the overall meat bouquet, while potatoes and porridge are not added. But solyanka with sausage is a simplified recipe for a classic meat soup, which at the same time is not inferior in taste and nutritional value.

How to cook hodgepodge with sausages

The recipe that was published in “Cooking” in 1955 is considered a “classic”. Its ingredients are 2 types of meat, smoked meats and meat products (including kidneys, sausages, boiled pork, tongue, etc.). To cook such a hodgepodge for lunch, you need to prepare in advance by purchasing a sufficient amount of meat products.

In a situation when you want hodgepodge, but there is no time to run to the store, a simple recipe for thick soup with sausages will help out. Its advantages are that the cooking process will take much less time, all the ingredients are at hand, and the taste and smell of the soup is just as appetizing as in the classic version.

Cooking time: 40 min.

Number of servings: 6.

Ingredients:

  • regular sausages - 250 g;
  • smoked sausages - 250 g;
  • potatoes - 4 large tubers;
  • onions - 2 medium;
  • carrots - 1 large;
  • pickles - 3 pcs.;
  • tomato paste - 2 tbsp. l.;
  • vegetable oil - 2 tbsp. l.;
  • sugar - 1 tsp;
  • olives;
  • lemon;
  • parsley sprigs;
  • sour cream.

Preparation

  1. Let's start with vegetables. Our recipe with potatoes, unlike the classic one, because sausages by themselves will not add the necessary thickness and satiety to the soup, and without this, hodgepodge loses its relevance. So, we peel the potatoes, cut them into neat cubes, fill them with water and let them cook. As it boils, foam and potato starch will appear; it is better to remove it. When the water and potatoes boil, add salt to taste.
  2. We cut the sausages into “nickels”, if they turn out to be very large - into semicircles.
  3. Peel and wash the onions and carrots too. Finely chop the onion with a knife and grate the carrots. Pour onions and sausages into a hot frying pan with vegetable oil.
  4. Cut the cucumbers into small cubes.
  5. When the onion begins to brown, add carrots and cucumbers.
  6. Pour 100 g of water into the tomato paste, add pepper, sugar, and mix well. Pour the tomato mixture into the frying pan and simmer over low heat, stirring occasionally, for 10 minutes.
  7. The potatoes are cooked, which means it’s time to add the stewed vegetables with tomato sauce to the pan. Bring the soup to boiling bubbles and keep on low heat for another 5 minutes.
  8. Solyanka needs to brew for 20 minutes and cool slightly. There is just time to prepare everything for serving the signature dish: chop the parsley, turn the olives into rings, and the lemon into thin slices.
  9. Place a tablespoon of chopped herbs and olives to taste on the bottom of each plate. Pour solyanka on top, decorate it with sour cream and a slice of lemon. Since the soup has already cooled down a little, you can start eating right away.

When you make solyanka for the first time, you will no doubt feel like you need to add or subtract as you adapt the recipe to suit your family. These tips are universal and will definitely come in handy:

  • watch the consistency - the hodgepodge should be thick, more like a second course, but not burn to the bottom of the pan;
  • It is better not to boil the olives with the hodgepodge itself, then they will become saturated with the taste of the soup and the unique oily note will be lost;
  • If the recipe is not spicy enough for you, use chili ketchup instead of tomato paste. Cucumber pickle added at the end of cooking will also give it a spicy kick, but not everyone likes the resulting pickle taste;
  • When cooking potatoes, instead of water, pour in meat broth, the hodgepodge will be more aromatic and fattier.

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