Solyanka with sausage, pickles and potatoes classic

Classic solyanka with sausage, pickles and potatoes is an amazing treat for big connoisseurs of meat products and semi-finished products. This savory dish is not as difficult to prepare as it might seem at first glance. In today's selection you can find options from the fastest to the longest. All recipes are simple, but differ in time required.

Classic mixed meat solyanka with sausage, pickles and potatoes

The classic mixed meat solyanka with sausage, pickles and potatoes has a stunning appearance and a unique bright taste. If you have some free time, be sure to make this delicious recipe again. Everyone who tries this delicious treat will be delighted.

1. 
   How to prepare a classic mixed meat hodgepodge with sausage, pickles and potatoes? Having freed the onion from the peel, wash it and chop it into cubes. Cut the peeled potato tubers into cubes. Fill with water to prevent it from darkening. After peeling the carrots, rinse and coarsely grate. Chop the sausage not too coarsely. Wash the lemon and cut into slices, and then cut into quarters.
2. 
   After rinsing the beef, lower it into the pan and pour in 2.5 liters of drinking water. Place on the burner and bring to a light boil. Remove the foam, minimize the heat and cook for 1 hour, covering with a lid. After which we take out the meat and strain the broth. Cut the cooled meat into bars.
3. 
   Place the pan on the stove. Unload the potato slices into the strained, boiled broth. We wait for it to boil again and cook the potatoes for 20 minutes.
4. 
   Place a deep frying pan on the burner. Warming up. Pour in vegetable oil, add onions and carrots. Cut the cucumbers and add to the vegetables. We put both types of sausage and meat. After stirring, simmer with constant stirring for 6 minutes. Then season with tomato paste. Stir until smooth and cook for a couple more minutes.
5. 
   Transfer the contents of the frying pan into the soup. Stir and taste; if there is not enough salt and pepper, add. Add laurel. After stirring and bringing to a slight boil, boil the hodgepodge for 10 minutes. Then remove from the stove and leave the hodgepodge to stand under the lid for 10 minutes so that the taste is brighter and richer.
6. 
   Fill deep plates with delicious hodgepodge. Serve to the table, garnishing the hodgepodge with lemon and olives.
7. 
   The classic mixed meat hodgepodge with sausage, pickles and potatoes is ready! Bon appetit!

Solyanka soup with sausage, cucumbers, potatoes, lemon and olives

Solyanka soup with sausage, cucumbers, potatoes, lemon and olives turns out thick and piquant. Cooking time will take only an hour. The bright appearance of the dish will fit perfectly into the holiday menu and diversify familiar dishes. Try this recipe and please your household.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Brisket – 300 gr.
• Smoked sausage – 250 gr.
• Boiled sausage/sausages – 300 gr.
• Lemon - for serving.
• Olives and black olives – 150 gr.
• Onions – 1 pc.
• Cucumber pickle – 200 ml.
• Potatoes – 6-7 pcs.
• Pickled cucumbers – 6-7 pcs.
• Tomato paste – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Water – 2.7 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Capers - for serving.

Cooking process:

1. Remove the skins from the potatoes using a vegetable peeler and rinse. Cut the tubers into cubes of the usual size. Transfer to a cooking vessel and pour in 2.7 liters of drinking water. Set to high flame.
2. Without wasting time, cut the brisket, boiled and smoked sausage into cubes. Place the frying pan on the fire and pour in a tablespoon of oil. Having thrown in the sliced ​​meat, fry until lightly browned.
3. When the potatoes boil, remove the foam with a slotted spoon and add the fried sliced ​​meat. After waiting for it to boil, cook for 5 minutes at moderate temperature.
4. After peeling the onion and rinsing it under the tap, cut it into small cubes. We do the same with cucumbers.Add the remaining vegetable oil to the frying pan in which the meat products were fried. Add onions and cucumbers. After lightly frying, add tomato paste. Stir and cook for a couple of minutes.
5. Place the contents of the pan into the saucepan. Pour in the brine and bring to a boil. Boil for 5 minutes. After tasting, add salt and pepper to the hodgepodge if necessary.
6. Having thrown in the olives and black olives, we wait for them to boil. Turn off the heating. Covering with a lid, but without removing from the stove, let stand for a quarter of an hour.
7. Pour the hodgepodge into portions. Garnish with lemon and capers. Bon appetit!

Solyanka with sausage, potatoes, pickles and chicken

Solyanka with sausage, potatoes, pickles and chicken has an amazing aroma. This recipe will only take half an hour to complete. The appetizing hodgepodge is very filling and will appeal to all lovers of meat products. The male half will especially like the dish.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 3

Ingredients:

• Chicken soup set – 200 gr.
• Hunter's sausages – 150 gr.
• Smoked sausage – 6 slices.
• Boiled sausage – 2 slices.
• Lemon – 3 slices.
• Olives – 10 pcs.
• Onion – 0.25 pcs.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Pickled cucumbers – 5 pcs.
• Tomato paste – 1 tbsp.
• Vegetable oil - for frying.
• Water – 2 l.
• Salt - to taste.
• Ground hot pepper - to taste.
• Garlic – 1 tooth.
• Greens - to taste.

Cooking process:

1. Defrost the chicken if necessary and place it in a pan with water. Place on the fire and cook the broth in the usual way, skimming off the foam in the process.
2. Cut the cucumbers into circles or semicircles.
3. Place the frying pan on the fire. Pour in vegetable oil and heat up.Throw in the cucumber slices and simmer for a couple of minutes. Then transfer it to a plate.
4. Cut the peeled onion into half rings. Place in the pan where the cucumbers were fried. Chop the garlic and put it in a frying pan. Let's pass.
5. After freeing and rinsing the carrots, chop them into cubes.
6. We remove the onions and garlic from the cucumbers, and put the carrots in the frying pan. Fry until soft.
7. Cut off a couple of types of sausage.
8. Chop meat products into cubes.
9. Transfer the fried carrots to the vegetables. Place meat products in a frying pan and brown.
10. Remove the skins from the potatoes using a vegetable peeler. Wash and cut into cubes.
11. Remove the cooked chicken from the broth.
12. Transfer the meat to a plate and cool.
13. Place potatoes into the boiling soup base.
14. Next, add the fried vegetables and cook the soup for 10 minutes.
15. Add tomato paste and cook for 5 minutes.
16. After 5 minutes, add the fried sausage.
17. Separate the cooled chicken meat from the bones.
18. Transfer the meat to the hodgepodge.
19. Cut the olives into rings. Wash the lemon and cut into slices.
20. Add olives and lemon. Cook the hodgepodge for 5 minutes. Let's taste it. Salt and pepper if necessary.
21. Let the finished dish brew under the lid.
22. Pour the hodgepodge into plates. If desired, decorate with chopped herbs and serve to the dinner table. Bon appetit!

Solyanka with sausage, sausages, cucumbers and potatoes

Solyanka with sausage, frankfurters, cucumbers and potatoes is a treat that even a novice housewife can easily repeat. To prepare the treat you will need products that can be easily found in any store. The process of cooking a rich dish will take an hour and a half, depending on the meat components used.You can use all the meat and sausage products that are in the refrigerator. The more varied the ingredients, the more appetizing the dish.

Cooking time – 1 hour 30 minutes

Cooking time - 30 min.

Portions – 4

Ingredients:

• Chicken – 200 gr.
• Salted lard – 100 gr.
• Smoked sausage – 100 gr.
• Sausages – 100 gr.
• Lemon – 1 pc.
• Pitted olives – 20 gr.
• Leek – 100 gr.
• Carrots – 100 gr.
• Potatoes – 100 gr.
• Pickled cucumbers – 100 gr.
• Tomato paste – 20 gr.
• Pork lard – 100 gr.
• Garlic – 1 tooth.
• Greens – 10 gr.
• Vegetable oil - for frying.

Cooking process:

1. All semi-finished meat products and lard are thinly sliced. I had chicken, sausages, sausage and two types of lard. You can use smoked products for flavor.
2. Place a pan of water on the stove and add the chopped food.
3. In order not to waste time, remove the skins and husks from the carrots, leeks and garlic cloves. Wash and grind in a convenient way. Heat a frying pan with vegetable oil and add the slices. Season with tomato paste. Stir and fry until soft.
4. Cut the pickled cucumbers into cubes.
5. Remove the skins from the potatoes and rinse. Cut into cubes.
6. Add potatoes, fried cucumbers and cucumbers to the broth. Continue cooking the hodgepodge until the potatoes are ready. Taste the prepared hodgepodge and, if necessary, season with salt and ground pepper. Turn off the heat and let the dish brew.
7. Pour the aromatic hodgepodge into deep bowls. Add olives, a slice of lemon and herbs. Serve to the table. Bon appetit!

Solyanka with sausage, cucumbers, potatoes and mushrooms

Solyanka with sausage, cucumbers, potatoes and mushrooms will take less than an hour to sell.A delicious, rich dish looks attractive and bright, you can’t take your eyes off it. A rich, mouth-watering treat suitable not only for the daily diet, but also for important occasions.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Champignons – 150 gr.
• Pitted olives – 80 gr.
• Smoked sausage – 150 gr.
• Garlic – 1 tooth.
• Water – 1.8 l.
• Onion – 50 gr.
• Carrots – 50 gr.
• Potatoes – 100 gr.
• Pickled cucumbers – 100 gr.
• Tomato paste – 1.5 tbsp.
• Vegetable oil - for frying.
• Black peppercorns – 4 pcs.
• Salt - to taste.
• Ground hot pepper - to taste.
• Bay leaf – 1 pc.
• Parsley – 5 gr.
• Lemon - for serving.
• Sour cream - for serving.

Cooking process:

1. We prepare the components to implement the recipe.
2. After freeing the potato tubers from their peels, rinse them under the tap. Cut into cubes or bars.
3. Place water in a saucepan and bring to a boil. Pour the chopped potatoes into boiling water. Add a little salt and cook for 10 minutes at a gentle boil.
4. After peeling the carrots and onions, run them under the tap. Chop the onion into smaller pieces and grate the carrot coarsely.
5. Heat the frying pan and pour in vegetable oil. Add the chopped vegetables and fry for a few minutes until soft.
6. Peel the champignons and cut into thin slices. Cut the cucumbers and smoked sausage into cubes.
7. Add mushrooms, cucumbers and sausage to the vegetable sauté. Stir and fry for 4 minutes.
8. Add bay leaf and tomato paste.
9. After mixing well, pour a few tablespoons of water from the pan and simmer for 5 minutes over a low flame. Then turn off the heating.
10. We check the readiness of the potatoes and transfer the frying from the frying pan into the pan.Add the peppercorns, stir and cook the hodgepodge for 5 minutes.
11. Squeeze out the peeled garlic clove using a garlic press and pour it into the hodgepodge along with the olives. After stirring, boil for 3 minutes. After tasting the taste of the dish, add salt and pepper if necessary. It is important not to oversalt the dish.
12. Chop the washed parsley and put it in the hodgepodge. Bring to a boil and turn off the gas. Let the dish sit for 10 minutes.
13. Pour the hodgepodge into portioned bowls. Decorate with a lemon wedge. Add sour cream.
14. We invite loved ones to the table.
15. Bon appetit!

Solyanka with cucumbers, sausage, beef and potatoes

Solyanka with cucumbers, sausage, beef and potatoes is a great recipe that is quite easy to prepare. With some effort, even a novice housewife can turn out a delicious dish the first time. By preparing hodgepodge and treating your household, you will receive unforgettable compliments. Everyone will be delighted with the hearty, fragrant dish.

Cooking time – 1 hour 30 minutes

Cooking time - 30 min.

Portions – 4

Ingredients:

• Beef – 200 gr.
• Boiled sausage – 100 gr.
• Smoked sausage – 100 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Potatoes – 360 gr.
• Pickled cucumbers – 60 gr.
• Tomato paste – 2 tbsp.
• Vegetable oil – 1 tbsp.
• Water – 2.5-3 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.
• Lemon - to taste.

Cooking process:

1. Pre-defrost the meat. Remove the husks and skins from the onions and carrots. Wash under the tap. We prepare the remaining products. Any sausage, frankfurters, or beef ribs are suitable for the hodgepodge. The more varied, the brighter the dish.
2. After freeing the potato tubers from their peels, rinse them under the tap.Cut into cubes or bars, as usual for first courses.
3. We remove both types of sausage from the casing and cut into bars.
4. Cut the cucumbers into thin strips. You can use both salted and marinated.
5. Coarsely grate the peeled carrots or chop into small cubes.
6. We collect water in a saucepan. Add the washed meat and a whole onion. Place on the stove and cook over low heat, removing the foam that has formed from time to time.
7. Heat a frying pan with vegetable oil. Add carrots and both types of sausage.
8. After frying a little, add the cucumbers and season with tomato paste. Stir.
9. Remove the cooked meat from the broth and cut into slices. Throw away the onion.
10. Pour the potatoes into the hot broth.
11. When the potatoes become soft, place the contents of the frying pan and the meat into the pan.
12. Season the hodgepodge with spices and boil for several minutes. Then turn off the fire.
13. If you wish, add capers and olives to the hodgepodge. After steeping a little, pour the rich dish into bowls. Decorate with a slice of lemon and sprinkle with chopped herbs.
14. Serve to the table. Bon appetit!

Solyanka with sausage, cucumbers and smoked ribs

Solyanka with sausage, cucumbers and smoked ribs has an extraordinary aroma that is impossible to resist. The appetizing dish is simple to prepare, but requires some time to complete. Even beginners can prepare a fragrant treat.

Cooking time – 2 hours 10 minutes

Cooking time – 40 min.

Portions – 4

Ingredients:

• Beef on the bone – 700 gr.
• Smoked pork ribs – 250 gr.
• Ham – 100 gr.
• Smoked sausage – 100 gr.
• Milk sausages – 100 gr.
• Lemon – 1 pc.
• Brine – 70 ml.
• Pitted olives – 50 gr.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Pitted olives – 50 gr.
• Pickled cucumbers – 150 gr.
• Tomato paste – 1 tbsp.
• Vegetable oil - for frying.
• Water – 2 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• To submit:
• Lemon - to taste.
• Parsley - to taste.

Cooking process:

1. We prepare a set of ingredients. After peeling and peeling the onions and carrots, rinse them under running water. Rinse the parsley and blot the moisture with paper towels. We choose crispy pickles. Bring two liters of water to a boil in advance.
2. Place onion, carrots, smoked ribs, bone-in beef and bay leaves in a cooking pot. Pour in the prepared boiling water. Place the pan on the stove. Cook over moderate heat and remove the foam.
3. Reducing the heat, cook the broth for 1.5 hours. After the specified time, remove the meat and cool. Throw away the onions and carrots. Strain the broth and return to the pan. Place it on the fire.
4. Roughly chop the cucumbers into small pieces.
5. Heat a dry frying pan. Lay out the cucumbers and pour in 70 milliliters of brine. Cook over medium heat for three minutes.
6. Chop the onion into cubes.
7. Take a second frying pan and pour in vegetable oil. Heat it up and add the onion, sauté for a few minutes, stirring constantly.
8. Season with tomato paste.
9. After stirring, heat for a couple of minutes. Then add the contents of the pan to the broth. We also transfer the cucumbers into the pan.
10. Cut sausage, frankfurters and ham into cubes. Transfer to a saucepan.
11. Remove the meat from the bones and cut into arbitrary pieces. Cut the ribs into pieces.
12. Transfer the meat and ribs to the pan. Continue cooking for 10-12 minutes. Taste and, if required, add salt and pepper. Add spices with caution.Prepared meat products contain enough salt.
13. We put olives and black olives in the hodgepodge.
14. Turn off the heat and cover with a lid, leave to brew for a quarter of an hour.
15. We fill beautiful deep plates with hodgepodge. Garnish with a slice of lemon and parsley leaves. Serve to the table. For a more satisfying option, serve bread and sour cream.
16. Bon appetit!

Meat solyanka with sausage, pork and cucumbers

Meat hodgepodge with sausage, pork and cucumbers turns any modest lunch into a memorable feast. The dish turns out satisfying and rich, and is prepared in just 1 hour. Solyanka looks festive and bright and can be an excellent first course option at an important event.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Pork – 300 gr.
• Chicken – 200 gr.
• Hunting sausages – 150 gr.
• Smoked sausage – 100 gr.
• Milk sausages – 100 gr.
• Lemon – 1 pc.
• Olives – 150 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 250 gr.
• Pickled cucumbers – 150 gr.
• Tomato paste – 2 tbsp.
• Vegetable oil - for frying.
• Water – 2.5-3 l.
• Salt - to taste.
• Brine – 100-150 ml.
• Hot pepper - to taste.
• Bay leaf - to taste.
• Greens - for serving.

Cooking process:

1. We prepare the components according to the list indicated above.
2. Bring water to a boil in a saucepan. We wash the pork and chicken. Place in boiling water and cook for 40 minutes. For flavor, add bay leaf, parsley or celery roots and herbs if desired. After half an hour, we take it all out and throw it away.
3. Remove the skins from potato tubers. After rinsing, cut the potatoes as usual for soup. When the meat is almost ready, add the chopped potatoes.
4. Heat a frying pan with vegetable oil.Cut the peeled onion into cubes and pour into the pan. Sauté until transparent. After peeling and washing the carrots, grate them coarsely and add them to the onions. Fry until soft for a few minutes.
5. Finely chop the smoked meats and place them for frying. After stirring, fry for 4 minutes to render the fat.
6. We remove the milk sausages from the casing and cut them into cubes. Add to the pan. Stir and let warm for a minute.
7. Season with tomato paste. Stir and fry for a couple of minutes.
8. Grate the pickled cucumbers. Chop the chili into slices. Add chopped cucumbers and chili pepper to taste. Pour in 100-150 milliliters of brine. Cover with a lid and simmer for 6 minutes.
9. We take the pork and chicken meat out of the broth, cut it into pieces and put it in a frying pan.
10. Cut the olives into rings or leave them whole and add them to the frying pan. We wash the lemon and cut off a few slices and place them in a saucepan. Squeeze the lemon juice, add salt and pepper to the dressing and let simmer for 2 minutes.
11. Transfer the contents of the frying pan into the saucepan. Mix and taste. Let it simmer for a few minutes. Then turn off the heat and let the dish stand for 10 minutes.
12. We fill the plates with delicious hodgepodge. If desired, add sour cream to the dish.
13. Bon appetit!