Classic solyanka with sausage, potatoes, cucumbers and olives is a meat soup that has a salty, sour and spicy taste. It usually includes pickled or spicy cucumbers, lemon, olives, etc. We will share recipes for classic versions of different types of solyanka below.
- Classic solyanka with potatoes, sausage, cucumbers
- Step-by-step recipe for making solyanka with olives and lemons
- Delicious solyanka with cabbage
- Fragrant and satisfying solyanka with potatoes and smoked sausage
- Meat solyanka with beef, sausage, potatoes
- A simple and tasty recipe for solyanka with chicken, sausage, potatoes
- How to cook delicious hodgepodge in a slow cooker?
- A simple recipe for solyanka with sausage and potatoes without cucumbers
Classic solyanka with potatoes, sausage, cucumbers
The variety of flavor notes of Solyanka includes the spicy-salty taste of pickled cucumbers, the sweetness of autumn pumpkin, the spiciness of adjika and the light smoky notes of smoked sausage and brisket.
- Potato 2 (things)
- Beef 280 (grams)
- Cooked-smoked sausage 120 (grams)
- Smoked brisket 80 (grams)
- Adjika 4 (tablespoons)
- Sausages 1 (things)
- Pumpkin 100 (grams)
- Pickled cucumbers 3 (things)
- Bulb onions 1 (things)
- Tomato paste 3 (tablespoons)
- Olives 90 (grams)
- Tomatoes in juice 1 (things)
- Soy sauce 2 (tablespoons)
- Capers 1 (tablespoons)
- Vegetable oil 6 (tablespoons)
- Water 2 (liters)
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How to cook hodgepodge with potatoes, sausage, cucumber and olives according to the classic recipe? Cut the peeled and washed potatoes into thin strips and boil in lightly salted water until soft.
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Pour adjika over the beef pieces and leave to marinate for 2-3 hours, or overnight.
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Before cooking, cut the beef into thin strips.
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Peel the onion and cut into half rings. Pour vegetable oil into a heavy saucepan, heat it and sauté the onion. Cut the peeled pumpkin into thin strips.
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Place the pumpkin in a saucepan with the onions and fry until the onions are soft. Add tomato paste to the vegetables, stir and fry for another 5 minutes.
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Cut the brisket into cubes and add to the vegetables.
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Cut the cucumbers in half and then cut into thin slices. Add everything to the main mass and fry over intense heat for about 3 minutes, then reduce the heat and cook for another 5 minutes.
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In a separate frying pan, fry the pieces of marinated beef: fry the meat in hot oil over high heat for about 5 minutes, then remove from the heat.
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Cut the sausage into cubes.
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To the pan, add pitted olives (can be cut in half), sausage and sausage, cut into strips, potatoes and tomatoes, cut into thin rings, to the main products.
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Add fried meat and soy sauce to the mixture, stir and fry for about 2 minutes.
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Pour boiling water into the pan, let it simmer for a few minutes, add salt and spices. At the very end add capers.
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Remove from heat and let the hodgepodge brew, pour into plates.
Bon appetit!
Step-by-step recipe for making solyanka with olives and lemons
The combination of olives, the sour taste of lemon and meat products in the soup is a fairly traditional combination for solyanka.The beauty of this soup is that you can use any meat product; it is best to combine several types of sausage, each of which contains different spices and has its own taste.
Cooking time: 55 min.
Servings: 5.
Ingredients:
- Potatoes – 2 pcs.;
- Smoked sausage – 220 g;
- Beef – 650 g;
- Boiled sausage – 180 g;
- Hunting sausages – 190 g;
- Bacon – 210 g;
- Lemon – 1 pc.;
- Onions – 1 pc.;
- Pickled cucumbers – 4 pcs.;
- Pitted olives – 120 g;
- Tomato paste – 3 tbsp. l.;
- Carrots – 1 pc.;
- Vegetable oil – 6 tbsp. l.;
- Seasonings - to your taste;
- Dill – 5 g.
Cooking process:
1. Wash the peeled potatoes, cut into cubes and boil until tender, drain the water.
2. Rinse the defrosted beef in cold water, place in a saucepan over medium heat, fill with water. Do not drain the broth. Boil until tender, skimming off the foam all the time. Cut sausages, boiled and smoked sausage, bacon into small pieces: rings, strips or cubes. Fry meat products in a frying pan with vegetable oil until cooked.
3. Separately, in another frying pan, fry pieces of onion, peeled grated carrots, and diced pickles. Add tomato paste, favorite spices, mix.
4. Add meat products to the frying pan with the vegetables, mix and simmer everything together for another 15 minutes.
5. Wash the lemon with soap, pour boiling water over it, and wipe. Cut into rings, remove seeds.
6. Add potatoes, fried vegetables and sausages to the beef broth. Place lemon slices into the soup and pour off the remaining lemon juice from the board. Place the olives in the pan, and add the brine from them to the hodgepodge.Taste, add salt or spices if necessary. Wash, chop and add fresh dill to the soup when serving. It is also recommended to serve with a spoonful of rich sour cream.
Bon appetit!
Delicious solyanka with cabbage
Often, solyanka is prepared from leftover food that was not eaten, for example, on holidays. Solyanka soup with the addition of cabbage is best prepared in a slow cooker, in which all products are heated evenly during cooking, and the meat components are well boiled.
Cooking time: 1 hour.
Servings: 5.
Ingredients:
- Boiled sausage – 160 g;
- Potatoes – 3 pcs.;
- Smoked sausage – 160 g;
- Onions – 120 g;
- Water – 1.3 l;
- Carrots – 100 g;
- White cabbage – 160 g;
- Tomatoes – 160 g;
- Pickled cucumbers – 170 g;
- Sunflower oil – 30 ml;
- Dried paprika – 5 g;
- Cucumber brine – 70 ml;
- Red pepper - to your taste;
- Vinegar 9% - 1-2 tsp;
- Olives, herbs, sour cream - for serving.
Cooking process:
1. Cut the peeled potatoes into cubes.
2. Cut two types of sausage into medium-sized cubes. Set the multicooker to frying mode and pour oil into the bowl. Fry the sausage in heated sunflower oil.
3. Chop the peeled onion into small cubes, add to the sausage, stir.
4. Fry for about 2 minutes, then add carrots cut into small strips and stir.
5. Fry for about 5 minutes, add cucumbers cut into small cubes.
6. After 2 min. add sliced tomatoes.
7. Fry for a couple of minutes until the tomatoes are pureed. Add dry red pepper and paprika powder.
8. After 1 min. add hot water, potatoes, stir everything.
9.When the water boils, add finely chopped cabbage and add the cucumber brine.
10. Close the multicooker with a lid, set the “Soup” or “Cooking” mode for 35 minutes. Finally add vinegar and stir.
11. Pour hot hodgepodge into plates, put several whole olives in each plate, 1 tbsp. l. sour cream and sprinkle with finely chopped herbs.
Bon appetit!
Fragrant and satisfying solyanka with potatoes and smoked sausage
They say that Solyanka is a man's soup. This is partly true, because preparing it is a simple matter, any bachelor can do it. Solyanka with potatoes and smoked sausage turns out rich, with a rich, mouth-watering taste. Preparation does not take much time, which is important for busy people.
Cooking time: 45 min.
Servings: 8.
Ingredients:
- Potatoes – 5 pcs.;
- Smoked sausage – 220 g;
- Onions – 1 pc.;
- Boiled sausage – 180 g;
- Pickled cucumbers – 2 pcs.;
- Tomatoes – 2 pcs.;
- Pitted olives – 12 pcs.;
- Lemon – 0.5 pcs.;
- Salt, peppercorns, ground pepper, other spices - to your taste;
- Water – 3 l;
- Greens – 18 g;
- Sunflower oil – 25 ml.
Cooking process:
1. Cut the peeled potatoes into cubes. Pour water into a deep saucepan, bring to a boil and place the potato cubes in it.
2. Wash the tomatoes and cut into medium-sized pieces. Cut the peeled onion into small cubes.
3. Pour vegetable oil into the frying pan and heat it up. Reduce heat and fry the onion until light golden brown, then add the tomatoes and simmer for another 5 minutes.
4. Cut the smoked and boiled sausage into thin cubes. Cut the pickled cucumbers into cubes.
5. Add sausage and cucumbers to the frying pan with vegetables, stir. Fry for another 7-10 minutes.Add vegetables and sausage to the soup and cook until tender. In 10 min. Before the end of cooking the soup, add olives, seasonings and salt, and pepper the dish. Wash the greens, chop finely and add to the hodgepodge.
6. Serve the finished soup in a tureen, adding a couple of slices of lemon for beauty.
Bon appetit!
Meat solyanka with beef, sausage, potatoes
Solyanka is a very fatty and rich soup due to the abundance of meat in it. Be sure to take at least two types of sausage, and cook beef with bones and for longer. To add some piquancy to the first dish, be sure to add half a glass of cucumber pickle when cooking.
Cooking time: 3 hours.
Servings: 10.
Ingredients:
- Beef on the bone – 550 g;
- Smoked sausage – 200 g;
- Potatoes – 3 pcs.;
- Boiled sausage (or ham) – 180 g;
- Smoked ribs – 300 g;
- Pitted olives – 120 g;
- Pickled cucumbers – 3 pcs.;
- Red onion – 1 pc.;
- Carrots – 1 pc.;
- Tomato paste – 2 tbsp. l.;
- Lemon – 1 pc.;
- Seasonings, herbs - to your taste;
- Water – 3 l;
- Cucumber brine – 100 ml.
Cooking process:
1. Boil the beef in salted water for about 2 hours, then remove from the water, cool, remove from the bone and cut into cubes. Peel, wash and cut the potatoes into cubes, as for regular soup. Add potatoes to the meat broth, cook over medium heat, skimming off the foam.
2. Cut the sausage and ham into strips.
3. Cut the ribs into pieces, cutting between the bones.
4. Wash and peel all vegetables. Cut the onion into 4 parts, and then into thin quarter-rings, grate the carrots coarsely. Heat a little vegetable oil in a frying pan and saute the chopped vegetables in it until soft and lightly browned.
5. Cut the cucumbers in half, drain the water.Cut the cucumber halves into cubes and add to the fried carrots and onions. After 4 min. add tomato paste, stir and simmer all together for another 6-7 minutes. Add smoked ribs, roasted vegetables, and spices to the meat broth. Cook for half an hour. After this, put the ham and sausage into the hodgepodge, add brine, and stir. Cover the pan with a lid, leave to simmer for a while on low heat and turn off.
6. Before serving, add olives or pitted olives to the soup, add lemon slices, sprinkle with fresh chopped herbs, and add a little sour cream.
Bon appetit!
A simple and tasty recipe for solyanka with chicken, sausage, potatoes
Tender white chicken meat has an advantageous taste when used in solyanka, allowing you to diversify the texture of the soup. You can buy thighs and remove the meat from them, or you can buy a ready-made set of chicken thigh fillets.
Cooking time: 1 hour 50 minutes.
Servings: 7.
Ingredients:
- Boneless chicken thighs – 600 g;
- Potatoes – 2 pcs.;
- Smoked sausage – 120 g;
- Beef meat on the bone – 1.5 kg;
- Sausages – 6 pcs.;
- Onions – 2 pcs.;
- Carrots – 1 pc.;
- Celery – 3 stalks;
- Pickled cucumber – 4 pcs.;
- Cucumber brine – 100 ml;
- Ghee butter – 1 tbsp. l.;
- Tomato paste – 1 tbsp. l.;
- Lemon, herbs, olives - for serving;
- Salt and freshly ground black pepper - to your taste.
Cooking process:
1. Peel and rinse the potatoes, cut into standard cubes.
2. Pour water into a deep saucepan and add beef. Bring the broth to a boil, add salt and skim off the foam. Place the onion, carrots and celery stalks cut into large pieces. Cook, avoiding strong boiling, for about one and a half hours. Add chicken thighs and cook for another quarter of an hour.Strain the broth, remove the beef from the bone, cut into small pieces. Cut the sausage into cubes, cut the sausages into thin rings. Cut the chicken into cubes, removing the skin.
3. Cut the remaining onion into small cubes.
4. Heat vegetable oil in a frying pan, fry onions and smoked sausage for about 10 minutes, stirring. Add pieces of beef and chicken thighs. Fry for another 5 minutes. Bring the broth to a boil, transfer the mixture from the frying pan and add the potatoes. Cook over low heat for 10 minutes.
5. Melt butter in a frying pan and fry sausages in it. Add finely chopped cucumbers to the sausages, pour in the brine and add tomato paste. Bring to a boil and add to the broth. Add salt and pepper and cook covered for about 5 minutes.
6. Serve the soup hot, adding olives pre-cut into rings, seasoning everything with lemon slices, chopped washed herbs and a spoonful of sour cream.
Bon appetit!
How to cook delicious hodgepodge in a slow cooker?
A multicooker will help you easily prepare hodgepodge with sausage and potatoes. The soup in it turns out excellent: thick, with a bright distinctive aroma and rich, deep color.
Cooking time: 1 hour.
Servings: 8.
Ingredients:
- Potatoes – 2 pcs.;
- Smoked sausage – 400 g;
- Smoked ribs – 320 g;
- Smoked sausages – 280 g;
- Carrots – 1 pc.;
- Onions – 1 pc.;
- Tomato paste – 3 tbsp. l.;
- Cucumber brine – 110 ml;
- Pickled cucumbers – 4 pcs.;
- Garlic – 5 cloves;
- Pitted olives – 90 g;
- Bay leaf – 2 pcs.;
- Black peppercorns – 5 peas;
- Lemon – 1 pc.;
- Boiling water – 2 l;
- Fresh greens - to your taste.
Cooking process:
1. Cut peeled and washed potatoes into cubes.
2. Wash and peel the onions and carrots.Cut the onion into large pieces or half rings, coarsely grate the carrots. Peel the garlic and chop finely.
3. Cut the cucumbers, drain the juice and cut into small cubes.
4. Cut smoked sausages and sausage into small cubes, cut the ribs into pieces, passing a knife between the bones.
5. In the multicooker, set the frying program and sauté onions, garlic and carrots in vegetable oil, adding tomato paste.
6. After the vegetables have browned and softened, add the pickled cucumber cubes and brine and stir.
7. After 5 minutes. add smoked products to the multicooker bowl and pour in 2 liters of boiling water. Add black peppercorns and bay leaves. Add potato cubes and stir. Turn off frying mode.
8. Set the multicooker to a cooking program or “Soup” mode, if available. Close the device with a lid and cook the hodgepodge for 30-35 minutes.
9. While cooking the soup, cut the olives into rings, chop the washed and dried herbs, cut the well-washed lemon into thin rings, picking out the seeds.
10. When the multicooker pauses, add the rest of the ingredients. Close the lid and leave the soup to cook in the turned off multicooker for 15 minutes.
11. Serve the solyanka hot with a spoonful of rich sour cream.
Bon appetit!
A simple recipe for solyanka with sausage and potatoes without cucumbers
Solyanka turns out delicious even without pickled or pickled cucumbers: olives and lemon provide enough salt and acid. We will cook the broth with turkey, it will turn out without excess fat, because later with the addition of sausage the dish will become very satisfying.
Cooking time: 1 hour 45 minutes.
Servings: 8.
Ingredients:
- Turkey in soup set – 600 g;
- Smoked ribs – 300 g;
- Ham – 200 g;
- Smoked sausage – 230 g;
- Potatoes – 2 pcs.;
- Onions – 2 pcs.;
- Tomato paste – 2 tbsp. l.;
- Olives – 60 g;
- Lemon - a couple of slices;
- Seasonings - to your taste;
- Vegetable oil - for frying;
- Sour cream, herbs - for serving.
Cooking process:
1. Peel the potatoes, rinse and cut into medium-sized cubes.
2. Wash the turkey in cold water, add clean water and cook in a large saucepan, adding a little salt. After boiling, reduce heat to medium and cook, avoiding strong boiling, for 1 hour. Don't forget to remove the foam. Remove the meat from the broth, cool, remove from the bone and cut into small pieces.
3. Cut the ham into small pieces.
4. Cut all the sausage into thin cubes. Remove all the meat from the ribs and cut into small pieces.
5. Peel the onion, chop it into small cubes and sauté in boiling vegetable oil, stirring. Reduce heat, add tomato paste and fry for another 5 minutes. Add meat products and turkey pieces to the pan and fry until golden.
6. Bring the broth to a boil, add frying from the frying pan and potatoes. Cook for about 20 minutes. Serve the solyanka hot, adding olives, lemon slices, sour cream and herbs to the plate.
Bon appetit!