Ingredients for solyanka with sausage: list of products and recipe

Prepared by: Antonina Panina

04/13/2017 Cooking time: 2 hours 0 minutes

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Among the many options for preparing this dish, this recipe for how to cook hodgepodge of meat with sausage is my favorite. It’s very simple, you get a real hearty, tasty hodgepodge.

Solyanka meat team - the most delicious classic recipe

Bright, tasty, maximally rich hodgepodge. You can calculate the quantity of ingredients, as well as their composition, yourself - from everything that is in the refrigerator. Let's start cooking!

Ingredients:

Beef – 350 gr.
Smoked meats (ideally 5-6 types - servelat, sausage, ribs, salami, brisket, hunting sausages, etc.) - 500 g.
Onion – 1 head
Carrots – 1 pc.
Cucumber pickle – 100 ml.
Pickled or pickled cucumbers – 100 gr.
Tomato paste – 75 gr.
Capers – 15 gr.
Salt, pepper to taste
Bay leaf – 1 leaf
A little vegetable oil
Lemon, pitted olives for serving

Preparation:

1. We start by cooking the meat. Wash the beef thoroughly, put it in a pan and fill it with water. We put it on fire.

Before the broth boils, a gray foam will form on its surface. We certainly get rid of it using a slotted spoon.

If the soup boils with this foam on the surface, it will settle down in unpleasant flakes. But if this does happen, I advise you to drain the first broth, wash the pan and meat. Then fill everything with clean water and place it back on the stove.

Then close the pan with a lid. Cook over low heat for about 1 hour.

2. Chop the onion into small cubes. Three carrots with a grater. In general, everything is the same as for a regular roast.

3. Cut all prepared smoked meats into small cubes. To make the soup as rich as possible, I advise you to take at least 5 types of smoked products. By the way, in some stores you can buy a ready-made set for hodgepodge.

4. We also cut the pickled cucumbers into small cubes.

5. When the meat has cooked for the required time, remove it from the broth. Set aside for now and let it cool.

6. Heat a little vegetable oil in a frying pan. We transfer the chopped smoked meats here. Fry them for literally 5 minutes so that they release their bomb aroma.

Then we transfer them to the boiling broth.

7. Add a little more oil to the pan. Now here we first fry the onion (literally a couple of minutes), and then add carrots to it. Cook until the vegetables are soft.

Then we transfer the cucumbers here. Fry for another 2 minutes. Next, add tomato paste. Mix everything thoroughly. Add a little hot water to make the mixture softer. Simmer the contents over low heat for 5 minutes.

Transfer the roast into the pan after the smoked meats.

8. The meat had already cooled down by then. Cut it into pieces and also add it to the soup.

9. We also include capers in the composition. Pour cucumber pickle here. Cook for 5-7 minutes.

Finally, add bay leaf and peppercorns. Taste and add salt. I do not recommend salting before, since all the products included in the composition already have a high saltiness.

Turn off, cover with a lid and let brew for 20-30 minutes. During this time, all the products in the composition will “make friends” and share their aroma with each other. The taste will then be more intense.

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Then you can remove the laurel - it has already done its fragrant work.

When serving, add olive slices and a slice of lemon to each plate. Mmm! Enjoy your meal!

Cooking in a slow cooker

If you have a slow cooker at home, then you can easily prepare hodgepodge with sausage and pickles in it according to the recipe given above. True, in this case it will have to be modified somewhat, although the list of ingredients will remain the same.

In the multicooker bowl, place the meat and onion and carrot cut into 3-4 pieces, which are filled with water. After this, close the lid, set the “soup” mode and wait an hour for the broth to cook.
Just like in the classic recipe, we chop all the necessary ingredients for hodgepodge with sausage.
We pour the broth from the multicooker into a bowl, and put lard into the bowl, which we melt in the “frying” mode, after which we add onions and carrots to it and simmer them until they become soft.
Add chopped potatoes and tomato paste to the utensils, which are cooked in the same mode for a couple of minutes.
We put cucumber, chopped cooked meat, sausage into the multicooker, mix everything well, pour in our broth, salt and pepper, close the lid, set the “soup” mode, and then cook the hodgepodge for half an hour.
Pour the first dish into plates, adding a couple of olives, a slice of lemon and sour cream to each plate.

How to cook solyanka with sausage and cucumbers

Solyanka is called a national team precisely because it is prepared from a very large composition of products. It is recommended to take at least 5-6 types of products for the meat base. There is meat, sausage, and frankfurters - whatever you have on hand.

In this section we will prepare a thick soup with pork and 5 types of sausages. The yummy is incredible!

Ingredients:

Pork – 500 gr.
Czech smoked sausages – 300 gr.
Pork ham – 200 gr.
Boiled-smoked cervelat – 300 gr.
Doctor's sausage – 300 gr.
Milk sausages – 200 gr.
Onions – 4 heads
Tomato paste – 200 gr.
Cucumber brine – 200 gr.
Barrel cucumbers – 3 pcs.
Olives – 100 gr.
Olives – 100 gr.
Lemon - to taste
A little vegetable oil
Parsley to taste
Bay leaf, allspice, salt to taste

Preparation:

1. First of all, let the meat cook. In this case, we take pork. You can take beef or chicken. So, we wash the piece, put it in a saucepan and fill it with water. Immediately add a few bay leaves and a pinch of allspice. For flavor, add a peeled whole onion here.

Cook for 1 hour after boiling. Just before boiling, be sure to remove any accumulating foam - it will negatively affect the color and consistency of the broth.

There is no need to add salt at this stage. We will do this at the end.

By then we'll get to the other ingredients. We take all the sausages that we have prepared. As you may have guessed, the above list is not fixed. You can change it to your advantage.

Preparing the broth

According to the recipe for the Solyanka soup with sausage, the first step is to prepare the meat broth on the basis of which the dish will be prepared. First you will need to peel one small onion and carrot and cut them into 3-4 pieces. Then we thoroughly rinse the meat under water - it is best to take one hundred grams of pork, beef and chicken. After that, put it in a saucepan, fill it with water, add a couple of bay leaves, a few black peppercorns and vegetables, and then put the container on the fire. Next, let the liquid boil, remove the noise that appears and cook the broth for forty minutes. After this, we take out the meat and vegetables and proceed to the main part of preparing the dish.

The most delicious solyanka with meat and potatoes - a simple recipe

Here we will look at the option of making solyanka with potatoes. The recipe itself will be very simple, as will its composition. However, it turns out amazingly delicious!

Ingredients:

Water – 3.5 l.
Smoked sausage – 200 gr.
Beef – half a kilo
Potatoes – 400 gr.
Boiled sausage – 200 gr.
Pickled cucumbers – 4 pcs. medium size
Onion – 1 pc.
Tomato paste – 2 tbsp.
Carrots – 1 pc.
Vegetable oil – 2 tbsp.
Bay leaf – 2 leaves
Salt - to taste
Ground black pepper to taste

To submit:

Pitted olives - half a jar
Lemon – half

Preparation:

1. Wash the meat and place the whole piece directly into the pan. Next we transfer the peeled onion. Fill with water and place on the stove.

Before boiling and during the first boiling period, foam will build up - remove it.

Cook the meat until fully cooked over low heat, about 1 hour.

Then we take it out and let it cool slightly, so that later it will be easier to work with it. Then cut it into small pieces of arbitrary shape.

2. Remove the onion from the broth. Let it sit so that the liquid “calms down.” Then all the dirt will settle. Then we carefully pour it into another container so that what settles does not get there. Wash the pan and return the now clear, clean broth to it.

3. Cut the pickled cucumbers into small cubes.

4. Grind both types of sausages in the same way - into medium cubes.

5. Peel the potatoes. We cut it into small pieces, as you are used to doing for soup.

6. Peel the carrots. Use three medium graters.

7. When the broth boils again, add the potatoes to it. Cook until done, about 20 minutes. And during this time we will do the frying.

8. Heat vegetable oil in a frying pan. We move carrots, cucumbers, meat and two types of sausage here.

Fry, stirring, for about 5-7 minutes. This will give the frying, and the hodgepodge itself, a spicy, smoky taste.

Then add tomato paste to the pan. Together we warm everything up for another 2 minutes.

9. Transfer the roast into the soup. Mix and taste.

As you may have noticed, we haven’t added salt yet. This should be done at the end of cooking. After all, all the products included in the composition are already quite salty and spicy. Therefore, now is the time to taste it - add salt and pepper if necessary.

We also add bay leaf. Boil the soup with it for another 10 minutes.

10. Strain the olives from the brine. We transfer them into the general composition. Lemon cut into thin slices also goes here. These products, of course, can be added to each plate when serving. But try this option too. After all, when the soup is steeped with these sour ingredients for some time, it will turn out to be even more piquant in taste.

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So, turn off the fire. Leave the pan covered on the cooling stove for at least 10-20 minutes.

Bon appetit!

Preparing dish components

While the broth is cooking, you can prepare all the other ingredients for the hodgepodge with sausage that will be included in the soup. First we clean and wash the vegetables, and then we start chopping. We cut the sausage into small pieces, grate the carrots for Korean carrots or cut them into strips, cut the garlic cloves into three parts, cut the potatoes into large cubes, cucumbers and onions into quarters, and lard into very small cubes. Then we put the lard in a frying pan and put it on the fire, as it gives fat, put the carrots there, and after a couple of minutes the onions, after which we bring the vegetables until cooked. Then add chopped garlic, cucumbers, sausage, boiled chopped meat and tomato paste to the pan, mix everything and simmer for 10 minutes under a lid over low heat.

Recipe for classic hodgepodge with smoked meats

I have already said that smoked meats give this soup a special piquant note. We even looked at such a recipe above. Here I want to offer you another unique option. The soup is very tasty, rich, with its inherent sourness. Very balanced in taste! Shall we try?

Ingredients:

For a 4 liter saucepan:

Fresh chicken thighs – 200 gr.
Smoked ribs – 200 gr.
Smoked chicken leg – 200 gr.
Smoked sausage – 200 gr.
Sausages – 2 pcs.
Potatoes – 4 pcs.
Onion – 2 pcs.
Carrot – 1 pc.
Tomato paste – 3 tbsp.
Pickled cucumbers – 3-4 pcs.
Pitted olives to taste
Lavrushka – 2 pcs.
Peppercorns to taste
Ground pepper and salt to taste
Vegetable oil - a little
Greens, sour cream, lemon for serving

Prepare a delicious hodgepodge with mushrooms and rice

Here we will prepare a very tasty thick soup with meat, smoked meats, sausages and mushrooms. To make it even thicker and tastier, it will contain rice. Delicious!

Ingredients:

Medium potatoes – 4 pcs.
Rice – 2 tbsp.
Onion – 2 pcs.
Beef – 200 gr.
Smoked pork ribs – 300 gr.
Smoked sausages – 50 gr.
Sausages – 100 gr.
Carrots – 1 pc.
Fresh mushrooms – 150 gr.
Tomato – 1 glass
Pickled cucumbers – 5-7 pcs.
Cucumber pickle – 150 gr.
Laurel – 2 leaves
Peppercorns - to taste
Sour cream, olives, lemon and herbs for serving
Vegetable oil – 3-4 tbsp.
Salt to taste

Preparation:

1. We take fresh beef. Cut it into small pieces.

Place in a saucepan with water. We put it on the stove. After boiling, cook for 40 minutes until the meat is cooked.

2. After about half an hour of cooking the beef, we add potatoes to it. Of course, we first clean it and cut it into small cubes.

3. At the same time, prepare the frying. Chop the onion finely. Three carrots on a grater. We also chop the mushrooms into small pieces.

You can use any edible mushrooms. For example, champignons or oyster mushrooms. You can also take supplies from the freezer.

Fry mushrooms, onions and carrots in a small amount of vegetable oil until tender.

4. After 10 minutes of cooking the potatoes, add rice to the soup. It must be washed first.

5. Cut the ribs one at a time. Transfer to a saucepan. Next are sausages and sausages cut into small pieces.

We also add peppercorns to the broth to taste.

6. Cut the cucumbers into small cubes.

Place them in a frying pan. Next, pour in the liquid tomato and brine.

Mix everything thoroughly, simmer for 10 minutes. Send the resulting frying to the hodgepodge. Add bay leaf and salt to taste. Boil everything for a couple more minutes.

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Finely chop the greens. It can be added to the pan or portioned onto plates.

Serve the soup with lemon slices, olives and greenberries. You can top it with sour cream.