Solyanka recipe with sausage, olives, smoked meats and other ingredients

10 servings

2 hours 50 minutes

85 kcal

5/5 (1)

Recipe video

How to decorate a dish

Tips for preparing and serving solyanka

Cooking options

Actually, I don't particularly like soups. I would like something more substantial to chew on. But this traditional holiday dish of Russian cuisine did not leave even me indifferent. We'll talk about hodgepodge.

Somehow in our family we got used to the fact that this soup should only be cooked on holidays. It is understandable - the classic recipe is quite expensive. But recently I tried a budget version of this dish - solyanka with smoked sausage and pickles according to my kuma’s recipe. Relatively inexpensive, very simple and quite quick if you prepare the broth in advance.

Classic recipe for hodgepodge

It will take approximately 2-2.5 hours to prepare a classic solyanka.

The classic solyanka includes the following products:

500 g pork hearts;
200 g milk sausage;
200 g smoked sausage;
300 g beef brisket;
2 small carrots;
4 pickled cucumbers;
3 tbsp. l. tomato paste;
2 small onions;
100 g canned olives without bones;
5 tbsp. l. sunflower oil;
2 laurel leaves;
10 black peppercorns;
100 ml sour cream;
3 liters of purified water;
1/2 lemon;
salt;
any greens.

The above ingredients will be enough to prepare 10 servings of hodgepodge.

Detailed instructions for preparing solyanka:

You need to send the hearts under water, dry them with paper towels, transfer them to a cutting board, cut them in half, remove the vessels, remove the films and wash them off the blood. It is recommended to soak the hearts in cold water for several hours in advance.
In running water you need to wash the brisket, put it in a large saucepan, add water, add soaked hearts, bay leaves, black peppercorns, table salt, put on low heat and cook for 1.5 hours from the moment the water will boil.
At this time you will need to prepare the vegetables. The carrots must be washed, dried with paper towels, peeled using a vegetable peeler, and cut into arbitrary pieces. Remove the skin from the onion, place it on a kitchen board and chop into strips.
Pour sunflower oil into the bottom of a deep frying pan, heat it over high heat, add prepared vegetables to the hot oil, sprinkle with a small amount of table salt, stir and fry over moderate heat for about 3-4 minutes, remembering to stir.
After this, you will need to add tomato paste to the vegetables, stir well and simmer for 5 minutes. until the vegetables are completely cooked. Fried vegetables should be removed from the heat. Remove the cooked hearts and brisket from the broth, place on a cutting board and chop into medium cubes using a sharp knife.
Now you can pour the meat back into the broth. Place pickled cucumbers on a kitchen board and cut them into strips. It is also necessary to chop the smoked and milk sausage into cubes. To the broth with meat you will need to add chopped pickled cucumbers, chopped sausages, fried vegetables in tomato paste, mix all this and cook for 5 minutes.
At the end, you need to open the jar of olives and transfer the required amount into a bowl, wash the greens, finely chop them, rinse the lemon, cut it in half and cut one half into slices.

Solyanka with sausage, which is quite simple to cook, can be supplemented with other ingredients. Hunting sausages, ham, sausages, beef, pork or chicken, potatoes, adjika, sausages, cucumber pickle, tomatoes, mushrooms, capers, bacon, celery, paprika, lard, rice, sauerkraut or white cabbage, mustard, bell pepper are added to it. . Olives can be replaced with black olives. Instead of sour cream, you can use mayonnaise for dressing.

Before serving, the hodgepodge should be poured into deep tureens, garnished with finely chopped herbs, olives, lemon slices and topped with sour cream.

Traditional recipe

Solyanka is a nutritious and satisfying dish. It can successfully replace both the first and the second. The classic solyanka recipe requires three types of meat. You can add any sausages, sausages, ham, meat on the bone, ribs, sausages to the soup. The basis of the dish is a strong meat broth. This is what Solyanka is famous for.

To prepare the soup according to the classic recipe you will need:

2.5 liters of water;
pork ribs - 250 gr.;
potatoes - five pieces;
150 gr. veal;
smoked meat (sausages, carbonate) – 250 gr.;
one onion;
one carrot;
two pickled cucumbers;
three tablespoons of tomato paste;
sunflower oil - 2 tablespoons;
garlic;
Bay leaf;
black pepper.

Cooking time – 2 hours.

The calorie content of the dish is 75 kcal per 100 grams.

Step-by-step recipe for mixed meat hodgepodge with potatoes:

With beef tongue

To prepare hodgepodge with beef tongue, you need to set aside 2 hours of free time. The number of components is indicated for preparing hodgepodge for 8 servings.

Solyanka with sausage and beef tongue, recipe.

Meat components	Herbs, vegetables and spices
180 g boiled beef tongue	1 onion
110 g hunting sausages	1 carrot
250 g beef	1 tsp. capers
2 sausages	70 g olives
140 g boneless smoked pork ribs	2 laurel leaves
115 g ham	10 g dill
110 g carbonate	5 pickles
1/2 lemon
2 tbsp. l. tomato paste
1 tsp. ground pepper

Preparation of hodgepodge with beef tongue includes the following steps:

First, you can start preparing the meat components. A piece of beef must be washed under running water. You will need to fill the pan with 2.5 liters of water, place a piece of beef in it and put it on the fire. The beef must be cooked until fully cooked for 1 hour. If you need to get a richer broth, the cooking time can be increased by 30 minutes.
After cooking, remove the piece of beef from the broth, cut it into small cubes and place them in a bowl. The broth can be left on low heat to keep it warm. You also need to remove the film from the sausages, cut them into cubes along with ham, carbonade, tongue and hunting sausages. Place the meat components in a bowl with the beef.
Now you should prepare the vegetables. The onion should be peeled and finely chopped. Carrots must be washed in cool water, peeled with a vegetable peeler and rubbed through a grater with large holes. You will need to heat the frying pan, pour in sunflower oil and add chopped vegetables. They need to be fried for about 1 - 2 minutes. over medium heat.
In the meantime, you need to chop the pickles into cubes, add them to the frying pan along with 1/2 tbsp. cucumber pickle.
You should also add tomato paste to the frying, mix all the ingredients and heat them for 5 - 7 minutes.
Then place all the meat components in a separate dry frying pan and fry them for 8 minutes, setting the heat to medium. Afterwards, you need to strain the broth in which the meat was cooked through several layers of gauze and pour it into a thick-walled pan. You can add meat ingredients, fried vegetables to the broth, add bay leaves, finely chopped dill, capers and olives, cut into rings.
Afterwards, the pan can be covered with a lid and placed in the oven, heated to 180 °C, for 40 - 60 minutes. The finished hodgepodge should be poured into portions and each of them should be supplemented with 2 slices of lemon.

If necessary, the hodgepodge should be added if the cucumbers are not salted enough.

Solyanka with sausage and potatoes

There are many recipes for making hodgepodge. Most recipes for this dish require a little tinkering. We offer a simple way to prepare hodgepodge. It is suitable when guests unexpectedly come to you. And also, this hearty dish will satisfy your family well. And if you have any meat left in the refrigerator, this is just what you need.

Cook for 45 minutes, yields 4 servings.

With salami and pork neck

Solyanka with sausage, which can be cooked in 45 minutes, is complemented with salami and pork neck.

To prepare it you need to take the following set of ingredients:

200 g hunting sausages;
200 g boiled sausage with fat;
150 g salami;
150 g raw smoked pork neck;
1 onion;
3 pickled cucumbers;
1 tsp. flour;
50 g olives;
2 tbsp. l. lemon juice;
1 tbsp. l. tomato paste;
1/2 tsp. freshly ground pepper;
1/2 tsp. table salt;
1 tsp. paprika;
2 liters of chicken broth;
2 laurel leaves;
1 tsp. dried herbs from basil, parsley and dill;
3 tbsp. l. sunflower oil.

You can prepare hodgepodge with salami and pork neck according to the following instructions:

First you need to cut the hunting sausages into small cubes.
In the same way, you need to grind the boiled sausage, removing the film from it. The pork neck salami will also need to be cut into cubes. The onion should be peeled and chopped into medium half rings.
Next, you can put the frying pan on the fire, grease it with vegetable oil and lay out the hunting sausages, neck, sausage and salami. The meat components need to be fried until a small crust forms, then add onion half rings and continue to fry until it is transparent.
Meanwhile, cut the olives into rings. Chop the pickled cucumbers into cubes in the same way and add them along with the olive rings to the frying pan. All ingredients will need to be thoroughly mixed, reduce heat to low and simmer the contents for 10 minutes.
Now you need to add 1 tsp to the pan. flour and mix it with all ingredients. Flour is needed to remove excess liquid and make the finished hodgepodge thicker. You also need to add tomato paste after the flour and pour in the ingredients 1 tbsp. broth. In this form, you need to keep the components on the fire for another 6 - 8 minutes.
After frying with the broth, you can transfer it to the pan, pour in the remaining broth, add bay leaves, pour in lemon juice, add paprika, table salt and ground pepper. Then you can pour in the mixture of dry herbs and cook the hodgepodge over medium heat for another 10 minutes.

The finished hodgepodge should be served with a slice of lemon in each serving. You can also season the solyanka with sour cream if desired.

Cooking process

Peel the potatoes and cut into medium-sized cubes.

Bring the water to a boil, add the potatoes to the boiling water and cook for 10 minutes over low heat. I cook hodgepodge in water, and not in meat broth, because I have enough fat content from the assorted sausages, which we will add in the future.

Cut the sausage or assorted sausages into long pieces (set aside a small part of the chopped sausages for frying).

Place the chopped sausages in a saucepan and cook for 5-7 minutes from the moment of boiling over low heat.

Cut the cucumbers into long cubes.

Add the cucumbers to the pan and cook the hodgepodge for another 5 minutes. Peel the onion and chop finely. Add the pieces of sausage that we set aside for frying, 1 tablespoon of vegetable oil and onion to the frying pan, fry over medium heat, stirring, until the onion is golden.

Peel the carrots, grate them on a coarse grater, place them in a frying pan with sausage and onions, fry for 3-5 minutes, stirring occasionally.

Add tomato paste to the pan, stir and simmer for a couple of minutes.

Place vegetables with sausage, stewed in tomato paste, in a hodgepodge.

Add olives, lemon slices, salt to taste and bay leaves to the hodgepodge, cook the hodgepodge for 10 minutes, then remove from heat, cover and let it brew.

Serve the delicious and aromatic solyanka, cooked with sausage and potatoes, hot.

In pots

The number of components is indicated for 2 servings of hodgepodge in pots.

You will need to prepare the following grocery set:

2 medium sized potatoes;
5 pickles;
100 g boiled sausage without fat;
80 g boiled sausage with fat;
80 g smoked meat;
10 canned green olives;
1 onion;
2 laurel leaves;
1/2 tsp. ground pepper;
1/2 carrot;
2 tsp. adjika;
1 tsp. tomato paste.

Mixed hodgepodge with sausage can be cooked in pots as follows:

First you can start preparing the vegetables. Potatoes, onions and carrots should be washed in cool water. Tubers and carrots will need to be peeled using a vegetable peeler, and the onions will need to be peeled. Now you need to cut the potatoes into medium-sized cubes, and chop the carrots and onions into small pieces using a blender.
Next, the pickles should be rubbed through a large-mesh grater. Both types of sausage and smoked meat should be cut into small pieces. Canned olives must be cut into rings.
Now the components will need to be divided into 2 equal parts and placed in medium-sized clay or ceramic pots. You need to pour water into each pot almost to the top. You also need to add 1 tsp of tomato paste to each pot. adjika, 1 bay leaf and ground pepper.
Then you can close the pots with lids, preheat the oven to 180 °C, place them inside and cook the hodgepodge until the potatoes are soft for about 45 - 50 minutes. After cooking, the hodgepodge can be served directly in pots.

Solyanka recipe with sausage and potatoes

Today I want to suggest making solyanka with potatoes and sausage. The peculiarity of this recipe is that this hodgepodge can be cooked in water (without meat broth) and you get a rich, satisfying first course. The main secret is not to skimp on sausages, but rather to use different types of sausages - this will make the dish more appetizing and tasty.

With sausages

It will take at least 40 minutes to prepare the hodgepodge with sausages. The ingredients are for 6 servings of soup.

You need to take the following components from the list:

300 g pork (shoulder part);
300 g chicken fillet;
300 g ham;
300 g boiled sausage;
2 sausages (doctor's);
1 smoked pork rib;
1 lemon;
100 g pitted green olives;
1 onion;
1 tbsp. cucumber pickle;
1 bunch of dill;
mayonnaise for dressing;
2 tbsp. l. tomato paste.

Preparing hodgepodge with sausages includes the following steps:

First of all, you need to put the pork rib in a pan, fill it with 3 liters of water and put it on the fire. Pork rib broth should be cooked for about 30 minutes. During this time, you will need to prepare the remaining components.
Now you can peel the onion and chop it into small cubes. Grease the frying pan with olive oil, heat it and add onion cubes. They need to be fried for 3 - 5 minutes until they become transparent.
While the onions are frying, you can wash the chicken fillet and pork, cut all the meat into cubes and add it to the frying pan with the onions. The ingredients should be simmered over low heat for 3 to 5 minutes.
Next, the boiled sausage with sausages and ham must be removed from the film, chopped in the same way into small cubes and placed in a frying pan with all the other ingredients along with tomato paste and the contents mixed.
Now you need to remove the pork rib from the broth, remove the meat from the bone and chop it with a knife. The pickled cucumbers also need to be cut into small pieces and both components should be placed in a frying pan. The entire contents of the frying pan need to be fried for about 10 minutes, stirring it constantly, then transfer the frying to the broth, pour in the cucumber pickle and cook the soup for about 3 - 4 minutes.
Afterwards, you need to taste the hodgepodge for salt and add it if necessary. Also add freshly ground pepper and olives, cut into rings. The lemon needs to be cut into slices and also added to the hodgepodge along with chopped dill. You can turn off the heat and pour the hodgepodge into plates, seasoning each portion with mayonnaise.

Solyanka can also be seasoned with sour cream instead of mayonnaise. Instead of dill, you can use any greens to your taste. The amount of salt should be adjusted based on the salinity of the cucumbers and brine.

Recipe for meat solyanka with potatoes and cabbage

You can add any vegetables to vegetable hodgepodges with meat. Most often this dish is prepared with cabbage. For cooking, you can use any sausage products.

head of cabbage:
400 g meat;
400 g of any sausages or sausages;
one carrot;
four tomatoes;
two onions;
spices.

Cooking time – 55 minutes.

The calorie content of the dish is 68 kcal per 100 grams.

The meat is cut into cubes and fried in sunflower oil. If you use beef for soup, you need to simmer it longer to make the meat softer.
The onion is finely chopped, the carrots are grated on a fine grater, all ingredients are added to the meat and fried.
Cabbage is chopped and added to meat with vegetables. As soon as it becomes smaller in volume, add tomatoes to the frying pan. They must first be peeled. To make the peel come off easier, you need to make cuts and put them in boiling water. After the tomatoes are scalded in boiling water, the peel will come off easily.
You need to pour a little water into the frying pan and simmer for at least ten minutes.
Sausages or sausage are cut into small pieces and added to stewed vegetables. The dish is stewed until the cabbage is ready.
At the end of cooking, add herbs, bay leaves and pepper.

Solyanka with cabbage can even be prepared in the oven. For this recipe you will need:

400 g pork;
head of cabbage;
one carrot;
two onions;
two tablespoons of tomato paste;
spices, vegetable oil.

Cooking time: 60 minutes.

Calorie content – 78 kcal per 100 grams.

The dish is prepared in a large pot. The pork must be cut into cubes and fried over the highest heat for five minutes. The onion is finely chopped and fried along with the meat. The meat and onions are placed in a pot, shredded cabbage and grated carrots are added there. Vegetables and meat are mixed with tomato paste. The dish is prepared in the oven for 40 minutes.

Read how to prepare an interesting snack - a loaf in the oven with different fillings.

Buckwheat from chicken liver - try cooking a delicious dish according to home recipes.

With mushrooms

Solyanka with sausage, which can be cooked in 120 minutes, will serve 5-6 servings. In this recipe it is supplemented with mushrooms.

List of ingredients needed to prepare the dish:

500 g pork on the bone;
400 champignons or frozen forest mushrooms;
120 g boiled sausage;
120 g smoked sausage;
120 g ham;
4 pickled cucumbers;
2 large tomatoes;
4 sausages;
2 small onions;
50 g boiled smoked brisket;
3 bay leaves;
0.5 tsp. black pepper in the form of peas;
6 slices of lemon;
olives;
sour cream;
dried herbs;
salt.

Instructions on how to prepare solyanka with mushrooms:

First you need to cook the broth. In cold water, you need to rinse the pork on the bone, wipe it with a dry towel, transfer it to a dry frying pan, fry it a little, put it in a pan, add cold water and cook the broth after boiling over low heat for about 2 hours. After the specified time, you need to remove the meat from the broth.
After this, you need to strain the prepared broth, wash the champignons under running water in a colander and thinly cut into slices, transferring to a kitchen board. One onion will need to be peeled and chopped into thin strips. Then you should pour the sliced mushrooms into the broth, add the chopped onion, add a little table salt, mix and boil for 10-15 minutes.
Now you need to prepare the boiled-smoked brisket by cutting it into strips. After this, you need to put it in a frying pan, greased with oil, add the remaining peeled and diced onion, mix and cook until golden brown.
On a cutting board, chop the pickled cucumbers into small cubes and add them to the frying pan. The ingredients will need to be cooked over moderate heat for about 5 minutes, stirring constantly. After this, you need to make cross-shaped cuts on the surface of the tomatoes, pour boiling water over them, remove the skin, transfer to a kitchen board and chop into cubes.
You will need to add diced tomatoes into the pan, stir and simmer until all the liquid has evaporated. Then you need to add tomato paste to the stewed ingredients and stir. After this, cut both sausages and ham into small cubes, add to the pan and cook for approximately 2-3 minutes, stirring.
Pour the contents of the frying pan into the broth with mushrooms, add olives, add a small amount of table salt, add crushed black peppercorns, and mix thoroughly.

The solyanka should be brought to a boil over maximum heat, then removed from the heat, covered with a lid, and left in this form for 20 minutes. and serve, pour into deep tureens, garnish with lemon slices and add sour cream.

Solyanka mixed meat with potatoes and sausage

There are a lot of solyanka recipes, mostly this dish requires a long cooking time. But there is also a recipe that is suitable if you have unexpected guests. You can quickly prepare hodgepodge with potatoes and sausage. The ingredients you will need:

half a kilogram of any meat products (ribs, sausages, frankfurters):
one carrot;
five potatoes;
two onions;
two tablespoons of tomato paste;
two pickled cucumbers;
Bay leaf;
lemon, olives, sour cream for decoration.

Cooking time – 45 minutes.

Calorie content – 35 kcal per 100 grams.

The amount of ingredients is calculated for two and a half liters of water.

Diced potatoes are poured into boiling water.
Onions and carrots are fried in vegetable oil.
Cucumbers are cut into strips, sausage is cut into small pieces.
Sausage and tomato paste are added to the fried onions and carrots; cucumbers are added at the end and simmered for several minutes.
The finished dressing is added to boiling water with potatoes.
Add pepper, bay leaf and herbs to the soup and boil for at least 10 minutes.

Let the soup sit for a bit before serving.

With sauerkraut and mustard

Solyanka with sausage, which can be cooked in 180 minutes, will serve 8 servings. This version of the dish includes sauerkraut and mustard.

Ingredients included in the solyanka:

250 g pork on the bone;
1 pork tongue;
250 g beef meat;
2 chicken breasts;
300 g half-smoked sausage;
4 small pickled cucumbers;
100 g sauerkraut;
1 tbsp. l. cucumber pickle;
1/2 tsp. dry mustard seeds;
2 small onions;
3 tbsp. l. tomato paste;
8 tbsp. l. sour cream;
1 tbsp. l. spicy herbs;
1 celery root;
2 tbsp. l. sunflower oil;
1/2 lemon;
5 peas of allspice;
1 laurel leaf;
1 tsp. granulated sugar;
50 g of greens;
1 tsp. capers;
several olives.

Stages of preparing hodgepodge:

Place the washed pork tongue in a small saucepan, add water so that it completely covers it, put it on maximum heat, wait until it boils, boil for 15 minutes, then drain the water and rinse again.
Then in another pan you need to boil water, put the pork tongue there, wash the chicken breasts, beef and pork meat, immerse in boiling water, remove the resulting foam, add a little table salt, stir and cook the hodgepodge over low heat for 60 minutes.
Using a sieve, you will need to strain the broth.
Pour into a saucepan, pour cucumber pickle into it, stir and boil over high heat. After this, you can wash the celery root, cut it into 4 parts, put it in a hodgepodge, add mustard seeds, allspice peas, bay leaves, mix and cook for 30 minutes.
Now you can remove the meat from the hodgepodge, remove the bones, cut into small pieces, peel the onion and chop into cubes, and cut the pickles and half-smoked sausage in the same way. In a greased frying pan, add chopped onions, then chopped pickles, sausage, sauerkraut, mix all this thoroughly, fry for 5 minutes, add tomato paste, sugar, herbs, mix again and fry for another 1 minute.
You will need to pour the contents of the frying pan into the hodgepodge, return the meat, add capers, cover with a lid and cook for approximately 10 minutes, setting the heat to minimum. The prepared hodgepodge should be poured into deep tureens and served, garnished with lemon slices, chopped herbs, olives and sour cream.

The hodgepodge with sausage should be cooked in rich meat broth. When adding pickles, it is not recommended to add additional salt to the hodgepodge. Before adding smoked meats to it, it is best to fry them to get rid of excess fat.

Cooking soup

While vegetables are being cooked in a frying pan, put a pan with our meat broth on the fire and begin creating a very tasty hodgepodge with sausage. First, put the chopped potatoes in a container with broth and put it on the fire. Meanwhile, cut the meat into small pieces, which we put into the pan 10 minutes after the soup boils. Then cook the hodgepodge for another 5 minutes and add the frying from the frying pan and salt and pepper into the pan. Mix everything well, cover the container with a lid and cook for another 10 minutes. Next, add the greens to the soup, mix everything well and our first dish will be ready. All that remains is to pour the hodgepodge into plates and add a few olives, a quarter of a lemon and a spoonful of sour cream to each of them.

Olive soup

There are people who do not like olives, so a recipe for Solyanka soup with sausage and olives was developed for them, in which there is simply no room for an unloved ingredient. And in this case we will need such components as:

100 grams of boiled sausage;
200 grams of semi-smoked sausage;
5 potatoes;
medium sized onion and carrot;
fresh tomato;
a couple of canned cucumbers;
olives;
lemon;
salt, pepper and spices to taste.

First of all, we clean and wash the vegetables, and then we grate the carrots and cucumbers on a Korean carrot grater and cut the onion into quarters, the potatoes into large cubes, and the sausage into strips. Next, put a pan of water on the fire, salt it a little, wait until it boils and put the potatoes in it. Then fry the onions and carrots in vegetable oil, and while they are ready, scald the tomato with boiling water and cut it into small cubes. After this, put the tomato and cucumber in a frying pan, and add the sausage to the pan. After 10 minutes, put the fry into the pan, cook the hodgepodge for another five minutes, taste it, add salt and pepper, stir and the dish is ready. Before serving, put 4 olives, a small slice of lemon and a spoonful of sour cream on each plate.