Solyanka with sausage classic

Classic solyanka with sausage is a wonderful rich and thick soup. Solyanka not only satisfies perfectly, but also warms you from the inside, which is why people like to cook and eat it so often during the cold season. The main secret of the taste of solyanka lies in its rich composition, which includes meat, vegetables, herbs, and a variety of pickles. And the soup is quite simple to prepare, but how much fun you will get.

Classic mixed meat solyanka with sausage

The classic mixed meat hodgepodge with sausage is a hearty and rich first course. It will be especially tasty the day after the holiday, because there is a lot of different cuts of meat left from the table. Feel free to add any sausage to the soup; black olives can also be used.

1. 
   How to prepare a mixed meat hodgepodge with sausage according to the classic recipe? Beef on the bone will be needed to cook the broth, but you can use any other ready-made broth.
2. 
   Take a large saucepan and place the beef in it. Pour in about three liters of cold water. Place the container on the fire and bring the broth to a boil, then reduce the heat, skim off the foam, add one peeled onion. Continue cooking at low simmer for 2-2.5 hours. Then add the bay leaf to the broth and simmer for 20 minutes.
3. 
   Remove the cooked beef from the broth and set it aside to cool. Strain the broth itself, wash the pan, pour in the broth and put it on the fire again, bring to a boil.
4. 
   Peel the second onion and finely chop it into cubes. Dry the pan over the fire and pour in vegetable oil. Place the onion on a heated surface and fry it until transparent.
5. 
   Grate small and dense pickled cucumbers on a coarse grater and add to the sautéed onions. Fry everything together covered for 5 minutes.
6. 
   After 5 minutes, open the lid, add tomato paste to the pan and fry the onions and cucumbers for 3-4 minutes. Then immediately pour the contents of the frying pan into the pan with the broth.
7. 
   Prepare all the sausages. Be sure to peel everything off the casing. Cut the sausage into cubes or strips, as you prefer. Cut the sausages into slices.
8. 
   Remove the boiled beef from the bone and cut into small pieces. Place the meat and sausages in the broth, stir and simmer for 5 minutes.
9. 
   The olives can be left whole or cut into rings.Add them to the hodgepodge and cook for another five minutes. At the very end, taste the dish. As practice shows, sometimes you don’t even need to add salt to hodgepodge; it turns out delicious anyway.
10. 
    The classic mixed meat hodgepodge with sausage is ready! In each plate, place a tablespoon of sour cream, one or two slices of lemon and pour in hot hodgepodge. Sprinkle the dish with chopped herbs and serve. Bon appetit!

Classic solyanka with sausage, potatoes and pickles

Classic solyanka with sausage, potatoes and pickles is such a hearty dish that you can get by with just one for lunch. But its main advantage is undoubtedly its taste. Properly prepared solyanka has a bright, rich and rich sour-salty taste.

Cooking time: 1 hour.

Cooking time: 20-25 min.

Servings – 4.

Ingredients:

• Salt - as needed
• Pork – 400 gr.
• Tomato juice – 1 tbsp.
• Smoked sausage – 600 gr.
• Vegetable oil - for frying.
• Potatoes – 4 pcs.
• Ground red pepper - optional
• Pickled cucumbers – 3-4 pcs.
• Tomato paste – 1 tbsp.
• Ground black pepper – 1-2 pinches
• Lemon – 0.5 pcs.
• Onions – 1 pc.
• Pitted olives – 1 zhmenya
• Greens - to taste

Cooking process:

Step 1. Like any other soup, solyanka is prepared on the basis of meat broth, so let’s start with that. Wash the pork and place in a large saucepan. Pour boiling water and cook the meat for half an hour.

Step 2. Grate the pickles on a coarse grater, if they are very large, then take 2-3. Place the resulting shavings into a separate pan, fill it with water and put on fire. If the water boils away quickly, add more and cook for 20-25 minutes.

Step 3.Peel, wash and cut the potatoes into medium cubes. Place the potatoes in the pan with the meat after 40-50 minutes from the start of cooking.

Step 4. Peel a small onion, rinse and finely dice.

Step 5. Remove the casing from the sausage and cut it into cubes.

Step 6. Heat a frying pan over a fire, pour in vegetable oil. First, sauté the onion until soft, then add smoked sausage and stir.

Step 7. Pour a glass of tomato juice over the smoked meats and onions and add a tablespoon of tomato paste. Warm the tomato mixture for a couple of minutes.

Step 8. Remove the boiled pork from the broth, cool and cut into strips or cubes. Return the meat to the broth, also add the tomato sauce, and cook the hodgepodge for 10-15 minutes. Then, from the second pan, place the cucumbers into the hodgepodge along with the water in which they simmered. Add olives and lemon wedges.

Step 9. At the very end, taste the hodgepodge and, if necessary, add a little salt and add spices to taste. Serve the solyanka, sprinkled with chopped herbs and seasoned with sour cream. Bon appetit!

Solyanka soup with sausage, lemon and olives

Solyanka soup with sausage, lemon and olives, we can say that this is one of the most delicious and popular soups. You can add any meat products you like to the hodgepodge; the more varied they are, the brighter and richer the taste will be. We will prepare hodgepodge with boiled and smoked sausage.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Vegetable oil - for frying.
• Olives – 150 gr.
• Cucumber brine – 150 ml.
• Onions – 100 gr.
• Potatoes – 400-500 gr.
• Salt – 1 tsp.
• Smoked pork belly – 300 gr.
• Tomato paste – 2 tbsp.
• Water – 2.5 l.
• Smoked sausage – 250 gr.
• Ground black pepper - to taste.
• Boiled sausage – 300 gr.
• Pickled cucumbers – 350 gr.
• Parsley - to taste.
• Lemon – 3-4 slices.

Cooking process:

Step 1. Peel the potatoes and onions. You can not drain the brine from the olives, but add it to the hodgepodge. Remove casings from sausages and meat products.

Step 2. Cut the potatoes into small cubes.

Step 3. Pour 2.5 liters of cold water into the pan. Place the container on the fire and add the potatoes. Cook the vegetable from the start of boiling for 10 minutes over moderate heat at low simmer.

Step 4. Cut boiled and smoked sausage, as well as brisket into strips.

Step 5. Place a deep frying pan on the fire and dry it. Pour a little vegetable oil and fry the chopped sausage and brisket for 5-7 minutes. Transfer the roast into a pan with boiled potatoes.

Step 6. Cut one large onion into cubes. Cut the pickled cucumbers into cubes or grate them on a coarse grater.

Step 7. Next, first sauté the onion until soft and translucent. Then add pickles, stir and fry for 5-8 minutes, stirring with a spatula.

Step 8. Next, add thick tomato paste to the frying, fry for another 3-4 minutes over moderate heat.

Step 9. Place the fried tomatoes with onions and pickles in a saucepan. Stir the hodgepodge and bring to a boil.

Step 10. Pour cucumber brine into the hodgepodge and let it boil again. Taste the soup and add salt and spices if necessary. Place the olives along with the brine.

Step 11. Bring the hodgepodge to a boil, then turn off the heat and leave the dish covered for another 10 minutes.

Step 12When serving rich hodgepodge with sausage, add one or two slices of lemon and chopped parsley to each serving. Bon appetit!

Solyanka with sausage and chicken at home

Solyanka with sausage and chicken is prepared quite simply at home, but it turns out no worse than in the most expensive restaurants. The main advantage of this recipe is that the chicken broth cooks quite quickly.

Cooking time: 1 hour.

Cooking time: 15-20 min.

Servings – 5.

Ingredients:

• Salt – 1 tsp.
• Petiole celery – 2 pcs.
• Tomato paste – 80 gr.
• Butter – 30 gr.
• Chicken thighs – 500 gr.
• Pitted olives – 150 gr.
• Ground black pepper - to taste.
• Bay leaf – 1 pc.
• Smoked sausage – 200 gr.
• Capers – 2 tbsp.
• Carrots – 150 gr.
• Pickled cucumbers – 200 gr.
• Onions – 150 gr.
• Lemon – 0.3 pcs.
• Greens - to taste.
• Water – 2 l.

Cooking process:

Step 1: Thaw and wash chicken thighs. Peel and wash the onions and carrots. Choose small and dense pickles for hodgepodge.

Step 2. Take a large saucepan for cooking hodgepodge. Place chicken thighs in a container. Coarsely chop the carrot and half the onion. Place the vegetables in the pan and also add the celery.

Step 3. Pour 2 liters of water into the pan, place it on the fire and bring the contents to a boil. When foam appears on the surface, collect it, continue to cook the broth over low heat for 30-40 minutes until the chicken is cooked.

Step 4. When the broth is ready, remove the meat from it and strain. When the chicken has cooled, remove the meat from the bones and skin and finely chop or shred.

Step 5. Chop the other half of the onion head.Cut the pickles into cubes or grate them on a coarse grater.

Step 6: Melt the butter in a heavy-bottomed saucepan. Fry onions in melted butter until translucent.

Step 7. Add chopped pickles and tomato paste to the sautéed onions. Fry all foods together for a minute.

Step 8. Next, pour 1.5 liters of chicken broth into the pan and boil it for 15 minutes.

Step 9. Peel the smoked sausage from the casing and cut into strips. Place the meat in a saucepan with broth and bring it to a boil.

Step 10. Next, add capers and olives to the hodgepodge and bring the hodgepodge to a boil. Taste, add salt and spices if necessary.

Step 11. Solyanka with chicken and sausage is ready. Remove the container from the heat and let the soup simmer, covered, for another 15-20 minutes.

Step 12. Pour the thick and rich solyanka into plates, add estuary and chopped fresh herbs to each slice. Bon appetit!

Meat solyanka with sausage and frankfurters

Meat solyanka with sausage and frankfurters is a true culinary classic. This dish is the main highlight of the menu in many establishments. Rich meat broth combined with pickled cucumbers and pickled olives, as well as aromatic sausage and tender sausages will give you true pleasure.

Cooking time: 1 hour 50 minutes.

Cooking time: 40-50 min.

Servings – 6.

Ingredients:

• Sausages – 200 gr.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Vegetable oil - for frying.
• Boiled sausage – 200 gr.
• Onions – 2 pcs.
• Bay leaf – 1-2 pcs.
• Black peppercorns - to taste.
• Pickled cucumbers – 6 pcs.
• Pitted olives – 100 gr.
• Beef on the bone – 500 gr.
• Carrot – 1 pc.
• Water – 2 l.
• Lemon – 1 pc.

Cooking process:

Step 1. For a delicious hodgepodge, you need to cook a high-quality base, namely broth. In this recipe we will cook beef. Wash the beef on the bone and place it in a large saucepan. Pour in cold water and place the container on the fire.

Step 2. Peel one medium onion. When the broth comes to a boil, remove any foam from the surface and add the onion, bay leaf and peppercorns. Simmer the beef broth for an hour and a half.

Step 3. Cut the second onion into small cubes. Also peel large carrots and grate them.

Step 4. Remove the sausage and frankfurters from the casing and cut into strips. Cut small pickled cucumbers into cubes, you can also grate them on a coarse grater.

Step 5. Dry the pan over high heat. Then reduce the heat and pour vegetable oil into it. First, place on a heated surface and fry the onions until translucent. After this, add carrot shavings and fry the vegetables for 5 minutes. Then add sausages, cucumbers and tomato paste. Stir and cook for another 5 minutes.

Step 6. Wash one small lemon well with hot water, then place it on a cutting board and cut it in half lengthwise. Then cut each half into thin slices.

Step 7: Once the beef broth is cooked, remove the meat from it. Strain the broth through a sieve or cheesecloth and return to the pan. Remove the cooled beef from the bone and cut into cubes.

Step 8. Place the pan with the broth on the fire, add the fried vegetables with sausage and frankfurters into it, also return the boiled meat to the broth, cook for 10 minutes over low heat, stirring from time to time.At the end, add chopped olives and lemon to the hodgepodge. Taste the soup and add salt if necessary.

Step 9. Serve Solyanka with sausages for lunch as a first course, season it with sour cream if desired. Bon appetit!

Solyanka with sausage and mushrooms

Solyanka with sausage and mushrooms is a magnificent, aromatic and rich first course. With hodgepodge your lunch will be hearty and tasty. The taste of solyanka depends very much on the meat and sausages you use, so choose only fresh and high-quality products.

Cooking time: 30 min.

Cooking time: 20-30 min.

Servings – 6.

Ingredients:

• Onions – 1 pc.
• Meat broth – 2 l.
• Vegetable oil - for frying.
• Boiled-smoked sausage – 200 gr.
• Salt – 1 pinch
• Greens - for serving
• Champignons – 200 gr.
• Salami sausage – 200 gr.
• Pitted olives – 1 handful
• Lemon – 2-3 slices
• Bay leaf – 1-2 pcs.
• Spices - to taste
• Tomato sauce – 0.5 tbsp.

Cooking process:

Step 1. To prepare hodgepodge, take a saucepan with a capacity of approximately 3 liters. Pour the meat broth into the container and place it on the stove, let it slowly boil. Remember to peel both types of sausage and cut into thin strips.

Step 2. Next, fry the sausage a little in vegetable oil.

Step 3. We use fresh champignons, but dried forest mushrooms and any pickled ones are also suitable for hodgepodge.

Step 4. Cut the champignons into cubes or small slices. Add the slices to the pan with the fried sausage.

Step 5. Peel a large onion head, cut off the ends on both sides and wash. Cut the onion into cubes and also add to the pan.

Step 6.Fry everything together until all the ingredients begin to brown slightly. After this, immediately add tomato sauce. In addition to tomato sauce, you can use grated tomatoes or adjika.

Step 7. Simmer the contents of the pan a little and transfer to a pan with broth.

Step 8. Taste the solyanka, add salt and spices if necessary. 3 minutes before the end of cooking, add olives and lemon slices.

Step 9. Before serving the hodgepodge with mushrooms, let it sit under the lid for a few minutes. Then pour into plates and sprinkle with chopped herbs. Bon appetit!

Solyanka with sausage and beef

Solyanka with sausage and beef is a dish that can be prepared differently every time. The fact is that its taste and consistency depend on the products that you add. Add lots of smoked sausage and potatoes for a fattier, more nutritious option. We suggest preparing hodgepodge that is optimal in terms of fat content and nutritional value.

Cooking time: 4 hours 10 minutes.

Cooking time: 30 min.

Servings – 5-6.

Ingredients:

• Salt - as needed.
• Vegetable oil - for frying.
• Boiled beef - to taste.
• Cervelat – 200 gr.
• Beef broth – 3 l.
• Olives – 150 gr.
• Ground paprika - to taste.
• Ground red pepper - to taste.
• Carrot – 1 pc.
• Potatoes – 4 pcs.
• Boiled sausage – 200 gr.
• Tomato sauce – 3-4 tbsp.
• Onions – 1-2 pcs.
• Ground black pepper - to taste.
• Tomato – 1 pc.
• Lemon – 1 pc.
• Pickled cucumbers – 3-4 pcs.

Cooking process:

Step 1. It is known that the longer the meat broth is cooked, the richer it becomes.Beef broth should be simmered for 3-4 hours until the meat begins to fall away from the bone, then the broth should be strained. Therefore, you can spend a couple of hours for this in advance and start preparing hodgepodge using the finished broth.

Step 2. Remove the casing from the sausages. Cut the boiled sausage into cubes.

Step 3. Cut the cervelat into thin strips.

Step 4. If your bulbs are small, then take a couple. You can take one large one, cut the onion into half rings.

Step 5. Cut one large carrot into thin circles or semicircles.

Step 6. Cut several medium-sized potatoes into cubes.

Step 7. Cut the pickled cucumbers into thin strips or grate them on a coarse grater.

Step 8. Cut the olives into slices.

Step 9. Cut the tomato into cubes.

Step 10: Dry a large frying pan over high heat. Then pour vegetable oil onto the heated surface. Reduce heat and fry onions and carrots in vegetable oil for a couple of minutes.

Step 11. Next, add chopped tomatoes to the vegetable frying, stir and continue cooking until the carrots are soft.

Step 12. Cut the boiled beef into cubes or small bars.

Step 13. Place the roasted vegetables in a saucepan with beef broth, also add potatoes, sausages and beef. Add tomato paste and chopped pickles to the soup. Taste the hodgepodge and add spices to taste.

Step 14. Cook the hodgepodge over moderate heat until the potatoes are soft. Lastly, a few minutes before cooking, add the olives and a few slices of lemon. Also, if necessary, add salt to the soup; often this step is omitted; the hodgepodge turns out so tasty even without salt.

Step 15Pour the prepared hodgepodge with beef and sausage into plates, if desired, add chopped herbs and sour cream. Bon appetit!

Solyanka with sausage and smoked ribs

Solyanka with sausage and smoked ribs is a real gastronomic miracle. Solyanka is cooked not only for a hearty lunch, but is also prepared as a hangover cure. The soup is so thick and nutritious that it can instantly warm you from the inside and fill you with strength.

Cooking time: 130 min.

Cooking time: 40 min.

Servings – 4.

Ingredients:

• Vegetable oil - for frying.
• Smoked sausage – 100 gr.
• Beef brisket on the bone – 700 gr.
• Salt – 0.5 tsp.
• Smoked pork ribs – 250 gr.
• Pitted olives – 50 gr.
• Water – 2 l.
• Milk sausages – 100 gr.
• Onions – 2 pcs.
• Ground black pepper – 0.2 tsp.
• Tomato paste – 1 tbsp.
• Ham – 100 gr.
• Pickled cucumbers – 150 gr.
• Carrot – 1 pc.
• Brine – 70 ml.
• Pitted olives – 50 gr.
• Bay leaf – 1 pc.
• Lemon - for serving.
• Greens - for serving.

Cooking process:

Step 1. Boil 2 liters of water in a saucepan or kettle. Peel one onion and place it in a saucepan. Add peeled carrots, brisket and smoked ribs to it, add bay leaf to the food. Pour boiling water over everything and put the pan on the fire.

Step 2. When the water boils, reduce the heat slightly and simmer the hodgepodge broth for about 1.5 hours over low heat. After the specified time, remove the ribs. Strain the broth and discard all its contents. Return the meat broth to the heat.

Step 3. Choose thick, tastiest pickles. Cut them into strips or cubes. Place the resulting slices on a heated frying pan, add 70 milliliters of brine to them and simmer for 3 minutes.

Step 4. Peel the second onion and cut into small cubes. Take another frying pan, heat it up and pour vegetable oil into it. Fry the onion on it for 3-4 minutes.

Step 5. Add tomato paste to the sautéed onions, stir and heat everything together for a couple of minutes. After this, you can add the onion and cucumber mixture to the broth.

Step 6. Cut all the sausages selected for hodgepodge into cubes or bars.

Step 7: Once the cooked smoked ribs and brisket have cooled, remove the meat from the bones and shred it. Simply cut the ribs into sections.

Step 8. Return the meat to the broth, cook for 10-12 minutes. Taste the solyanka and add salt and season if necessary.

Step 9: Add olives and black olives to the soup. Cover the pan with a lid and let the prepared hodgepodge brew and develop all the brightness of its flavor for 10-15 minutes.

Step 10. Pour the prepared rich hodgepodge with sausage and smoked ribs into plates, add lemon and chopped herbs if desired. Bon appetit!

Meat solyanka with sausage and pork

Meat solyanka with sausage and pork is a soup that can easily replace both the first and second, it turns out so nutritious and satisfying. We recommend that you try making solyanka yourself with different types of meat and pickles.

Cooking time: 135 min.

Cooking time: 40-50 min.

Servings – 10.

Ingredients:

• Bay leaf – 1-3 pcs.
• Salt – 2 tbsp.
• Lemon – 0.5-1 pcs.
• Vegetable oil - for frying
• Pickled cucumbers – 2-3 pcs.
• Water – 3 l.
• Dill – 3-4 branches
• Pork on the bone – 250 gr.
• Potatoes – 2 pcs.
• Olives – 120-150 gr.
• Smoked brisket – 100 gr.
• Onions – 1 pc.
• Hunting sausages – 50 gr.
• Allspice peas – 4-6 pcs.
• Carrot – 1 pc.
• Tomato paste – 20-30 ml.
• Boiled sausage – 100 gr.
• Salami – 100 gr.
• Raw smoked sausage – 100 gr.

Cooking process:

Step 1. Wash the pork bone and place the meat in a large saucepan. Pour in cold water and cook the meat broth for hodgepodge for an hour and a half, time the time from the moment of boiling. Then place the meat on a plate and leave it aside to cool.

Step 2: Peel and wash a couple of medium potatoes. Cut the vegetable into cubes or bars, as you like, but not too finely so that the potatoes do not boil over.

Step 3. Strain the pork broth through a sieve or gauze folded several times. Pour into the pan and put it on the fire, add bay leaf, salt, peppercorns and add chopped potatoes. Cook for 15 minutes until the potatoes are soft.

Step 4. Cut the peeled onion into small cubes, and the carrots into small pieces; you can grate them on a coarse grater. Next, saute the chopped vegetables in vegetable oil for 3-4 minutes until soft.

Step 5. Cut the pickled cucumbers into strips or grate them on a coarse grater. Add the slices to the sauteed onions and carrots, fry for another 3 minutes over low heat, stirring so that nothing burns.

Step 6. Prepare various types of smoked meats and sausages, cut them into bars or cubes. Also remove the cooked pork from the bone and chop it as desired.

Step 7. Add a tablespoon of tomato paste to the fried onions, carrots and cucumbers in a frying pan, stir and simmer for 5 minutes over low heat, stir the mass with a spatula.

Step 8Place the fried vegetables in a saucepan with broth, stir and cook over medium heat for 5 minutes after boiling.

Step 9. Place all the sliced ​​meat you have in a frying pan and fry for two minutes. Then transfer it to a saucepan with hodgepodge.

Step 10. Squeeze the juice out of one half of the lemon, leave the other half for serving, cut it into thin, even slices.

Step 11. Pour lemon juice into the soup, add olives, bring to a boil and cook the hodgepodge for another couple of minutes. Taste the dish and adjust the amount of salt if necessary.

Step 12. Turn off the heat and add chopped dill to the hodgepodge. Stir the soup and, if desired, leave it covered for a few minutes.

Step 13. Pour the prepared hodgepodge with pork and sausage into plates, add lemon wedges and serve. If desired, you can season the soup with sour cream. Bon appetit!

Solyanka with sausage and potatoes without meat

Solyanka with sausage and potatoes without meat is a dish that is not much different from the classic version. Everyone associates hodgepodge with meat and sausages, and it contains it in quite large quantities. In this version, you don’t have to cook the broth for a long time, but otherwise the hodgepodge will turn out simply delicious.

Cooking time: 45 min.

Cooking time: 45 min.

Servings – 4-6.

Ingredients:

• Tomato paste – 1 tbsp.
• Small potatoes – 8 pcs.
• Salt with herbs - to taste.
• Sour cream - for serving
• Pickled cucumbers – 4 pcs.
• Onions – 1 pc.
• Canned green olives – 1 can.
• Lemon – 0.3-0.5 pcs.
• Sausages – 500 gr.

Cooking process:

Step 1. Choose small potatoes. Peel and wash the vegetables.Pour water into the pan and place the container on the fire.

Step 2. Cut the potatoes into cubes and place them in boiling water.

Step 3. Peel one large onion and cut it into small cubes. Next, sauté the onion in vegetable oil until soft.

Step 4. You can choose sausages to your taste; we recommend purchasing a ready-made set for hodgepodge in the store.

Step 5. Lightly fry the sausage slices in a frying pan.

Step 6. Take medium sized and firm pickles. Grate them on a coarse grater and add to the sausage in the frying pan.

Step 7. Then add a tablespoon of tomato paste to the frying sausage and cucumbers, stir and fry for several minutes.

Step 8: Open the can of olives and pour them into the pan. Cut the lemon into quarters of rings and also place in the pan. Stir the entire contents of the pan and heat for a few minutes.

Step 9. When the potatoes are ready, place the entire contents of the pan into the pan and add salt and herbs.

Step 10. Stir the hodgepodge, bring to a boil and you can remove the pan from the heat.

Step 11. Solyanka with sausage and potatoes turns out hearty and tasty, season it with sour cream and serve for lunch. Bon appetit!