Hodgepodge with sausage, lemon and olives

Solyanka with sausage, lemon and olives is a combined meat soup with a salty and sour taste. It has a constant base, but by adding various ingredients, it can be adjusted to suit any tastes and requirements. Solyanka can be either light, sour, or thick, satisfying, with a pleasant rich aroma of smoked meats.

Mixed meat solyanka with sausage, olives and lemon

A very simple and versatile option for making soup in terms of the set of ingredients. A light, sour solyanka that can be eaten even cold on hot summer days.

1. 
   How to prepare a mixed meat hodgepodge with sausage, lemon and olives? Prepare all the ingredients so you don’t waste time searching for them later.Take a thick bottom pan, fill it with water, put the pork fillet inside and place it on the stove.
2. 
   Boil the meat for an hour, removing any foam that forms on the surface. When the broth is ready, remove the pork from the pan and cut into cubes. It is better to strain the broth through a fine sieve to remove any remaining foam.
3. 
   Peel the onion and cut into small cubes. Wash the carrots, peel and grate on a coarse grater.
4. 
   Heat a frying pan with oil, place the onion on it and fry until golden.
5. 
   Add grated carrots to the onion and mix thoroughly. Reduce heat to medium and continue frying, stirring occasionally.
6. 
   Cut the pickled cucumbers into large cubes, add to the frying, stir and leave to simmer under the lid for 10 minutes.
7. 
   After the specified time has passed, stir the contents of the pan and add tomato paste. If the paste is thick, add a little water, stir everything, bring to a boil and simmer for another 15 minutes.
8. 
   Cut the sausage and small sausages into large cubes and add to the broth.
9. 
   Add frying, cucumber pickle, salt and pepper. Let it cook over medium heat for 15 minutes. Meanwhile, slice the lemon and finely chop the parsley.
10. 
    Pour the finished soup into bowls, add olives, lemon, sprinkle with parsley and add sour cream if desired. Serve while the hodgepodge is still hot. Bon appetit!

Classic recipe for making solyanka with sausage, potatoes, olives and lemon

The most common variation of this soup is prepared on the basis of a rich meat broth. Quite nourishing, with a slight lemon sourness and prepared from the simplest ingredients.

Cooking time: 240 minutes

Cooking time: 40 minutes

Servings – 5

Ingredients:

• Beef on the bone – 600 gr.
• Water – 2.5 l.
• Bay leaf – 3 pcs.
• Allspice – 4 pcs.
• Onions – 2-3 pcs.
• Potatoes – 3-4 pcs.
• Sausage – 400 gr.
• Tomato paste – 2 tbsp. l.
• Butter – 1 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Olives – 200 gr.
• Lemon – ½ pc.
• Sour cream – 100 gr.
• Parsley – ½ bunch;
• Salt - to taste;
• Ground black pepper - to taste;

Cooking process:

1. Place the beef in a large, thick-bottomed saucepan, cover with water and place on the stove. Bring to a boil, remove the resulting foam with a slotted spoon and leave to simmer for 1.5 hours over low heat. After 10-15 minutes, check whether foam has formed again, and remove it if necessary. While the broth is cooking, peel one onion and place it in the pan with the meat. 10 minutes before readiness, add bay leaves and allspice.

2. Place the boiled meat on a separate plate, remove the onion and bay leaves from the broth and strain through a fine sieve to remove the pepper and remaining foam.

3. Remove the meat from the bone and cut into strips.

4. Heat a frying pan and melt butter in it. Peel the remaining onions, cut into small cubes and place in a frying pan. Add vegetable oil and fry the onion over medium heat until transparent.

5. Add tomato paste to the fried onions. If it is very thick, you can also add a little water. Mix everything thoroughly and bring to a boil.

6. Wash the potatoes, peel them and cut them in the same way as meat. Place the potato strips in a saucepan, pour in the strained broth, bring to a boil and continue cooking over medium heat until the potatoes are cooked.

7. Cut the sausage into strips.For satiety and flavor, you can also take any smoked meats.

8. Transfer the previously obtained frying into a pan with potatoes, add sausage, salt and pepper. Cook everything together for another 10 minutes. Then remove the prepared hodgepodge from the stove and let it brew under the lid for 15-20 minutes.

9. Pour the soup into bowls, add olives, 7-8 pieces per serving, lemon slices and sour cream. Sprinkle finely chopped dill on top and serve while the hodgepodge is still hot. Bon appetit!

How to make homemade hodgepodge with sausage, pickles, olives and lemon?

A hearty soup based on rich meat broth, nutritious, warming, easy to prepare and does not require any specific ingredients to be tasty and appealing to both adults and children.

Cooking time: 240 minutes

Cooking time: 30 minutes

Servings – 6

Ingredients:

• Beef – 610 gr.
• Water – 3 l.
• Sausages – 200 gr.
• Bay leaf – 2 pcs.
• Allspice – 3 pcs.
• Onions – 2 pcs.
• Pickled cucumbers – 3 pcs.
• Olives – 200 gr.
• Tomato paste – 50 gr.
• Butter – 20 gr.
• Lemon – 1 pc.
• Salt - to taste;
• Ground black pepper - to taste

Cooking process:

1. Take a pan of suitable volume with a thick bottom, fill it with water, add the meat there and put it on the fire. It is better to use beef for solyanka on the bones, so the broth will be richer.

2. Wait until the broth boils, remove the resulting foam and reduce the heat. After 10-15 minutes, check to see if foam has formed again and remove it if necessary.

3. Peel the onion and place it in a saucepan with the meat and leave the broth to simmer for two hours.Set the heat so that the water in the pan is constantly at a low boil.

4. 10 minutes before the broth is ready, throw a couple of bay leaves and allspice peas into the pan. After the specified time has passed, remove the meat and onion from the pan: put the first on a plate, and you will no longer need the second. Strain the broth through a fine sieve to remove any spices and remaining foam.

5. Cut the pickled cucumbers into small strips, place them in a saucepan and pour in a small amount of broth so that it completely covers the cucumbers. Cook everything for 5-6 minutes, then remove from heat and add to a large saucepan with the remaining broth.

6. Peel the second onion and cut into small cubes. Heat a frying pan and melt a stick of butter on it. Place the chopped onion there and fry until it softens and becomes transparent.

7. When the onion begins to gradually acquire a golden hue, add tomato paste and 3-4 tablespoons of water. Mix everything thoroughly, bring to a boil and reduce heat to medium. If desired, you can add your favorite spices to the frying at this stage.

8. While the onion is stewing in tomato paste, separate the now cooled beef from the bone and cut into cubes. Also cut sausages or other smoked meats, such as ribs.

9. Place the chopped meat and sausage into the broth with cucumbers, and add the frying mixture there. Add salt and pepper to taste, bring the soup to a boil and leave to simmer for 15-20 minutes.

10.Pour the prepared hodgepodge into plates, add 6-8 olives per serving, add a slice of lemon and, if desired, you can also add sour cream and finely chopped parsley or any other herbs. Bon appetit!

A simple and delicious recipe for solyanka with smoked sausage, olives and lemon

Rich, thick, satisfying soup with a bright aroma of smoked meats, lemon sourness, fresh herbs and an interesting nuance of the taste of olives. It's easy to prepare and quick enough to keep you warm in cold weather.

Cooking time: 60 minutes

Cooking time: 35 minutes

Servings – 6

Ingredients:

• Cooked smoked sausage – 65 gr.
• Raw smoked brisket – 45 gr.
• Beef tenderloin – 120 gr.
• Meat broth – 800 gr.
• Bay leaf – 1 pc.
• Onions – 50 gr.
• Pickled cucumbers – 50 gr.
• Olives – 150 gr.
• Olives - optional;
• Parsley – 5 gr.
• Dill – 5 gr.
• Garlic – 1 tooth.
• Sour cream – 40 gr.
• Olive oil – 20 ml.
• Lemon – 1 pc.
• Salt - to taste;
• Ground black pepper - to taste;

Cooking processphenomena:

1. Pre-prepare the broth. You can either cook it immediately before preparing the soup, using beef or using bouillon cubes, or you can prepare the broth in advance and store it frozen, defrosting it if necessary. Also prepare all other ingredients for the soup.

2. Pour the broth into a saucepan, preferably with a thick bottom, and put on fire. Cut the beef into medium-sized cubes and add to the boiling broth. Reduce heat to medium and simmer for 10 minutes, skimming any foam that forms from the surface if necessary.

3. Cut the sausage and onion to the size of the beef, chop the cucumbers into half rings, and cut the bacon into thin strips.Crush the garlic clove with a knife blade, peel and finely chop.

4. Crush the olives, remove the seeds, and chop the pulp into small pieces. Cut the tomatoes into large slices, remove the skin and cut into large pieces.

5. Heat a frying pan and fry the bacon over high heat for 2 minutes. Then add the onion and fry everything together, stirring constantly, until the onion becomes transparent. Add sausage to the contents of the frying pan, fry for 1 minute and transfer the frying to the soup.

6. Pour olive oil into the same frying pan and fry cucumbers and tomatoes with bay leaves over high heat. You need to fry the vegetables for literally 1.5-2 minutes, stirring constantly so that nothing accidentally burns. Then add the resulting mixture to the broth.

7. Place the soup over low heat, add olives, garlic, 2 slices of lemon, and salt and pepper to taste. Cover with a lid and cook for 5-7 minutes. Then remove from heat and let sit covered for another 10 minutes.

8. Add finely chopped herbs to the soup, stir and pour into serving bowls. Spread the sour cream; if desired, you can also put a small piece of lemon and olives cut into large circles on each plate. Now the soup can be safely served.

Bon appetit!