Solyanka with sausages and cabbage. Recipe in a frying pan, in a slow cooker, in a saucepan with potatoes, tomato paste, mushrooms, rice

Cabbage solyanka with potatoes

Ingredients:

• 800 g white cabbage,
• 3-4 potatoes,
• 1 large onion,
• 1 large carrot
• 3 cloves of garlic,
• 4 tablespoons vegetable oil,
• 2 tablespoons of tomato paste,
• 300 ml water,
• 1 bunch of greens,
• 3-4 bay leaves,
• 10 peas of allspice,
• salt and ground black pepper to taste.

Preparation:

Chop the cabbage thinly, lightly salt it and mash it with your hands to release the juice. Heat vegetable oil in a saucepan. Add the diced onion and cook until golden, about 3-4 minutes. Then add the grated carrots and fry for another 5 minutes. Add cabbage and spices, stir. Pour in 150 ml of water, cover the saucepan with a lid and simmer for 10 minutes. Next, add potatoes cut into small slices or cubes, chopped garlic and tomato paste. Pour in the remaining water, mix well, add salt and pepper and simmer covered for about 15-20 minutes until the potatoes are soft. Sprinkle the finished dish with chopped herbs and serve.

In a slow cooker

• water - 2.8 l;
• potatoes - 4 medium;
• onion - 2 small units;
• carrots - 1 medium;
• pickled cucumbers - 2 medium;
• smoked sausages - 350-400 g;
• beef or pork without fat - 250 g;
• tomato paste - 2 table. l.;
• olives - to taste;
• salt, pepper, fresh herbs;
• lemon - 1 small fruit.

Making delicious and satisfying hodgepodge in a slow cooker:

1. Rinse the meat tenderloin thoroughly, cut it into 2-3 pieces and set to cook. It is not necessary to cut, but this will cook the product faster. In the “Cooking” or “Soup” mode, cook for 40-45 minutes. After the time has passed, remove the foam and take out the meat to cool.
2. Pour the finished meat broth into a separate bowl. According to the classics, we fry carrots and onions in the “Frying” program for 10 minutes.
3. Cut the sausages into smaller pieces and place them in a roasting pan. Continue cooking for another 5-7 minutes.
4. Finely chop the cucumber and add it to the dressing with sausages. Pour in 3-5 tablespoons of broth, tomato paste and, if desired, a couple of tablespoons of brine. Simmer everything together for another 10 minutes.
5. Peel the potatoes, rinse them, cut them into small cubes or cubes and place them in a roasting pan. Cut the cooled meat and send it there. Fill everything with broth, set the “Cooking” mode for 25-30 minutes.

Place a circle of lemon and 4-6 olives in a plate for hodgepodge; the latter can be cut into 2-3 pieces. Pour a portion of hodgepodge and serve.

Cabbage solyanka without meat

Ingredients:

• 600 g cabbage,
• 300 g champignons,
• 1 onion,
• 1 carrot,
• 2 cloves of garlic,
• 3 tablespoons vegetable oil,
• 2 tablespoons of tomato paste,
• 150-200 ml water,
• salt and ground black pepper to taste,
• greenery.

Preparation:

Heat vegetable oil in a frying pan. Add finely chopped onion and coarsely grated carrots. Fry for 3-4 minutes, stirring, and then add coarsely chopped mushrooms. Cook for 5 minutes, add salt and pepper. Add finely shredded cabbage and fry, stirring constantly, for another 5 minutes. At this point, you can add a little more oil to the pan. Then add tomato paste, chopped garlic and water. Salt and pepper. Stir so that the tomato paste is evenly distributed and simmer the hodgepodge under the lid for about 30 minutes until the cabbage is soft. Serve the solyanka, sprinkling it with chopped herbs.

Cabbage solyanka with meat

Ingredients:

• 500 g white cabbage,
• 300 g sauerkraut,
• 300 g pork,
• 1 onion,
• 1 carrot,
• 1 tablespoon of tomato paste,
• salt and ground black pepper to taste,
• vegetable oil.

Preparation:

Finely chop the white cabbage, cut the pork into small pieces, cut the onion into cubes, grate the carrots on a coarse grater. Combine carrots and cabbage. Fry the onion in vegetable oil for 2 minutes, then add the meat and fry for about 5 minutes. Salt and pepper the meat. Add cabbage with carrots and sauerkraut. Add a little more oil and fry, stirring constantly, for 10 minutes over medium heat. Next, add tomato paste and pour in about 200 ml of water. Stir and cook covered over low heat for about half an hour, stirring occasionally. Add salt and pepper to taste. Let the finished hodgepodge brew under the lid for 10-15 minutes, and then serve.

Fresh cabbage solyanka with sausages

Solyanka with cabbage and sausages is easy and doesn’t take long to prepare.

We suggest considering the following recipe:

• cabbage - 150 g;
• carrots - 1 small;
• onion - 1 small head;
• sausages (for every taste) - 5 units;
• tomato paste - 2 table. l.;
• Italian herbs—5 g;
• bay leaf - 2 leaves;
• black pepper - 5 peas;
• allspice - 2 peas;
• any vegetable oil - 2 tablespoons. l.;
• salt;
• fresh parsley - 10-15 sprigs;
• dill - 10-15 sprigs.

Preparation of cabbage solyanka:

1. We clean the sausages from the film and cut them into slices. Fry in hot oil until a small crust appears. This will make the soup richer and more flavorful, and the sausages will taste better.
2. After this, peel and cut the onion into smaller pieces. Transfer it to the sausages and continue cooking for a few more minutes, remembering to stir everything.
3. Next you need to peel the carrots, finely chop or grate them and add them to the sausages and onions. Season with herbs, pepper and salt. Mix well.
4. Finely chop the cabbage, first removing a few of the top leaves. Add to other ingredients, stir and cook covered for 2-3 minutes. Then pour in enough water so that it is 3-5 cm higher than all the products. Add the paste and stir it well. Reduce heat and simmer everything together for 30-40 minutes, stirring occasionally.
5. Rinse the greens, chop finely and use when serving the first course.

Cabbage solyanka with chicken

Ingredients:

• 800 g cabbage,
• 1 chicken breast (fillet),
• 1 onion,
• 1 carrot,
• 1 bell pepper,
• 1.5 tablespoons of tomato paste,
• 1 teaspoon salt,
• spices to taste.

Preparation:

Heat vegetable oil in a saucepan and fry the chicken cut into small pieces for 5 minutes. Add spices to taste. Add diced onion and grated carrots to the chicken. Cook for 3 minutes, then add tomato paste, stir and cook for another 2 minutes. Then add shredded cabbage, bell pepper cut into cubes or thin strips, 1 cup of water and salt. Stir, cover the saucepan with a lid and simmer for 25-30 minutes until the cabbage is ready.

Solyanka of sauerkraut with sausage

Sauerkraut adds a slight pleasant sourness to the dish. You can prepare this soup using the same recipe as solyanka with fresh cabbage. You can also add some potatoes and various meat ingredients to the dish.

It is not necessary to put pickled cucumbers in a hodgepodge of sauerkraut with sausage, as is usually done - the first one will already be salty enough.

Cabbage solyanka with sausage

Ingredients:

• 1 small head of young cabbage,
• 400 g smoked sausage,
• 100 g tomato sauce,
• 100 g pitted olives,
• 2 onions,
• 3 cloves of garlic,
• 1/2 bunch of dill,
• 4 tablespoons vegetable oil,
• salt and ground black pepper to taste.

Preparation:

Heat 2 tablespoons of vegetable oil in a frying pan. Add two coarsely chopped cloves of garlic and fry for 1-2 minutes until golden brown so that the garlic releases its aroma into the oil. After this, discard the garlic and add the diced onion to the oil. Fry until light golden brown, stirring, about 5 minutes. Transfer the onion to a bowl and add the shredded cabbage to the pan. Fry, stirring, for 5-7 minutes. In another frying pan, heat the remaining vegetable oil and fry the sausage cut into cubes or strips for a couple of minutes. Add tomato sauce to the cabbage, stir and simmer for 10 minutes. Next, add the sausage, onion, the remaining chopped garlic clove and the olives cut into rings. Stir, cook for 5 minutes, then sprinkle the hodgepodge with chopped dill, stir and leave covered for 10-15 minutes.

Cabbage solyanka in a slow cooker

Ingredients:

• 1 kg white cabbage,
• 300 g chicken fillet,
• 1 onion,
• 1 carrot,
• 2-3 cloves of garlic,
• 2.5 tablespoons of tomato paste,
• 2 tablespoons vegetable oil,
• salt and ground black pepper to taste.

Preparation:

Pour vegetable oil into the multicooker bowl and set the “Frying” mode for 10 minutes. Stirring, fry the diced onion and grated carrots. Add the diced chicken fillet and stir-fry for another 5 minutes. Then pour in 200 ml of water and set the “Stew” mode for 20 minutes (cook covered). Next add shredded cabbage, finely chopped garlic and tomato paste. Pour in another 200 ml of water, salt and pepper to taste. Simmer in a closed slow cooker for 40 minutes. At the end, leave the hodgepodge in heating mode for 10-15 minutes.

With mushrooms

• smoked sausages - 300 g;
• chicken fillet without skin - 300 g;
• onion - 2 medium;
• carrot - 1 small;
• champignons - 100-150 g;
• pickled cucumbers - 2 small;
• bay leaf - 3 leaves;
• ground pepper - 2-3 pinches;
• vegetable oil - 1-2 table. l. for frying.

A simple mushroom solyanka is prepared as follows:

1. Rinse the chicken and boil until cooked, periodically skimming off the foam.
2. Meanwhile, chop the sausage, wash the champignons if necessary and cut into small pieces.
3. Peel and finely chop the carrots and their tear-producing friend, the onion, and fry in oil until tender. Separately, fry the mushrooms until the liquid has completely evaporated from them.
4. Remove the cucumbers from the jar, let the liquid drain a little and cut into smaller strips.
5. Cut the olives into rings.
6. Remove the finished meat from the pan and let cool. Place the roast and other prepared ingredients into the broth, reserving the olives for serving. Cook over low heat for 15-20 minutes. During this time, the meat will cool slightly and it can be disassembled into fibers or chopped into cubes, which need to be put back into the hodgepodge.
7. Season the dish, stir and cook until boiling.

Serve with olives and season with sour cream if desired.

Solyanka with stewed meat

If there is no meat, then in the recipe for this second dish you can use a more affordable stew. Believe me, the taste of solyanka will not disappoint you. The amount of ingredients is designed for 6 servings.

Ingredients:

• 300 g cabbage;
• 375 g stew;
• bulb;
• carrot;
• 0.5 teaspoons of crushed dill seeds;
• 0.5 teaspoons of cumin;
• salt;
• spices.

Cooking method:

1. Place the contents of the jar into a saucepan with a thick bottom and place on low heat.
2. Cook until the fat begins to melt. After this, add dill seeds and cumin. Stir and simmer for 5 minutes.
3. Wash the head of cabbage, chop it, put it in a colander and rinse under running water.
4. After this, send the vegetable to the stew, mix well and cook covered for 15 minutes.
5. After time, add chopped onion and carrots.
6. Add salt to taste and mix well.
7. Simmer over low heat for 30 minutes. Serve with chopped herbs.

Solyanka with vegetables

Consider a lean recipe that can be included in a vegetarian menu. It is worth noting that it is low in calories, which means that this hodgepodge can be eaten by people who watch their figure.

Ingredients:

• 250 g onions;
• 725 g cabbage;
• 155 g carrots;
• 300 g pickled cucumbers;
• 45 g tomato paste;
• a couple of bay leaves;
• 5 cloves of garlic;
• 200 ml broth;
• vegetable oil;
• salt;
• pepper.

Cooking method:

1. Take a thick-walled pan, pour oil, heat it and add chopped carrots and onions.
2. Add diced cucumbers and pasta there.
3. Simmer a little and add shredded cabbage. Stirring occasionally, fry over medium heat.
4. When the chopped vegetables are slightly fried, add the bay to the pan and pour in the broth. Cover with a lid, reduce heat and simmer for 30 minutes. until ready.
5. At the end of the heat treatment, add chopped garlic and simmer for another 3 minutes.
6. Let sit for a while and serve.

Solyanka with mushrooms

Let's consider the recipe for another second dish, which can be eaten separately or added with any meat. You can take Solyanka with you to work, because even when cold it is very tasty and filling.

Ingredients:

• 0.5 kg champignons;
• 0.5 kg cabbage;
• 2 pickled cucumbers;
• bulb;
• 2 tbsp. spoons of vegetable oil;
• 2 tbsp. spoons of table vinegar;
• 2 tbsp. spoons of tomato paste;
• 1 tbsp. a spoonful of breadcrumbs;
• 2 teaspoons granulated sugar;
• bay leaf;
• salt;
• pepper.

Cooking method:

1. First, prepare the main vegetable of the dish: wash the head of cabbage and chop it finely.
2. Place it in a saucepan, add 1 tbsp. a spoonful of oil, 0.5 tbsp. water, vinegar, place on the stove and simmer for 20 minutes.
3. After the time has passed, add chopped cucumbers, tomato paste, spices, granulated sugar, salt and simmer everything for 20 minutes.
4. At this time, cut the peeled mushrooms and fry in hot oil in a frying pan along with chopped onions.
5. After that, add them to the cabbage.
6. Mix everything, place in a pre-greased mold and sprinkle with breadcrumbs on top. Bake in the oven for 15-20 minutes.

How to cook Solyanka with sausages

Cut the sausages into small pieces (cubes).

We also chop smoked products finely. I took boiled boiled smoked sausage. So, cut the sausage into cubes.

Finely chop the boiled pork.

Cut the onion into cubes.

Grate the carrots on a coarse grater.

Fry onions in oil. Add carrots. Let's stew.

Grate the pickled cucumber. Add to vegetables. Let's stew.

Move the vegetables out of the pan a little. Pour in 2 tbsp. spoons of butter. Add 1.5 tbsp. spoons of flour. Fry it.

Pour in 2 glasses of water. Stir quickly. Add 2 tbsp. spoons of tomato paste. Simmer for 5 minutes.

Set aside the resulting sauce. In another frying pan, fry all the smoked meats at once.

Boil water in a saucepan. When it boils, add vegetable sauce and fried smoked meats.

Add spices, salt, chopped herbs. Let it boil and turn it off.

Serve, pour into bowls. Add olives and lemon wedge to each bowl to taste.