A simple cabbage soup with sausages. Solyanka with fresh cabbage sausage

Did you know that the name often hides not only hot soup, but also hearty second dish. Most often there are 3 varieties of this dish: meat, mushroom and fish. But if you don’t have any of these ingredients on hand, we’ll tell you how to make hodgepodge from cabbage and sausages. The food turns out no less tasty and nutritious.

Cabbage solyanka recipe with sausage

Ingredients:

White cabbage– 400 g;
milk sausages – 6 pcs.;
pickle- 2 pcs.;
onion – 2 pcs.;
carrots – 1 pc.;
– 4 tbsp. spoons;
spices;
fresh greens.

Preparation

We thoroughly wash the cabbage to remove all contaminants, remove damaged leaves and dry the cabbage with a towel. Then chop the vegetable into thin strips and place it in a frying pan heated with oil. Season with salt and pepper, stir and simmer for 15 minutes over medium heat. Peel the onion, cut into thin half rings, and grate the processed carrots on a coarse grater. Add the prepared vegetables to the pan, mix everything thoroughly and fry until golden brown. Dilute the tomato sauce a little with filtered water and pour it into the fryer. Cover with a lid and simmer for about 35 minutes. Without wasting time, take the milk sausages, remove the packaging from them and chop them into small cubes. Pour oil into a small saucepan and fry the sausages. Cut the skin off the pickled cucumbers, chop them into cubes and place them on the stewed vegetables along with sausages. Mix everything well, sprinkle with spices and cook for about 15 minutes. Decorate the hodgepodge with fresh cabbage sausage with finely chopped herbs, and serve the dish in portioned plates with fresh sour cream and rye bread.

Cabbage solyanka with potatoes and sausage

Ingredients:

fresh cabbage– 800 g;
potatoes – 5 pcs.;
sausages – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
ketchup – 2 tbsp. spoons;
spices.

Preparation

Finely chop the cabbage, add some salt and fry lightly in vegetable oil, covering with a lid. During this time, process the onions, potatoes and carrots, cut into small slices and brown in another frying pan. Then add ketchup, mix and boil. Chop the sausages into small pieces, throw them into the cabbage and add the sautéed vegetables. Simmer the dish until cooked, adding a little water if necessary, over low heat for about 10 minutes.

Cabbage solyanka with sausages in a slow cooker

Ingredients:

sausages – 800 g;
fresh cabbage – 1 kg;
carrots – 1 pc.;
onion – 2 pcs.;
ripe tomatoes – 2 pcs.;
tomato paste – 1 tbsp. spoon;
broth - 1 tbsp.;
garlic – 2 cloves;
spices and dried herbs - to taste;
vegetable oil.

Preparation

Carefully remove the top leaves from the cabbage, wash the forks and finely chop with a knife. Peel and chop the carrots on a medium grater. We process the onion, chop it into small cubes, and cut the sausages into circles. Pour vegetable oil into the multicooker container and heat it up. , lay out the sausage and cook in the “Frying” mode for 10 minutes until golden brown. Next, add the onions and carrots and sauté for about 2 more minutes. After this, add shredded fresh cabbage, stir and close the lid of the device. Rinse the tomatoes, cut into small pieces and add to the hodgepodge. We put tomato paste, Bay leaf ick, spices, squeeze out the garlic and pour in the broth. Select the “Extinguishing” program on the display and time it for exactly 1.5 hours. Cook the dish until the beep sounds, then sprinkle with chopped herbs, place on plates and serve immediately.

Solyanka cooks very quickly and often helps out busy housewives when you don't have more than an hour to prepare dinner. Solyanka with sausages is prepared especially quickly, because almost all products used in the recipes do not require long-term heat treatment.

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 tables. 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:

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.
After this we clean and cut smaller onion. Transfer it to the sausages and continue cooking for a few more minutes, remembering to stir everything.
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.
Finely chop the cabbage, first removing a few of the top leaves. Transfer to the rest of the 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.
Rinse the greens, chop finely and use when serving the first course.

With added potatoes

Solyanka with sausages, potatoes and cabbage will be very satisfying:

milk sausages - 250 g;
hunting sausages - 300 g;
potatoes - 4 tubers;
pickled cucumbers - 2-3 medium-sized;
salt, pepper - at the discretion of the hostess;
lemon juice- 1 table. l.;
onion and carrot - 1 small unit each.

Prepare a quick solyanka with potatoes:

Peel the vegetables. To begin, cut the potatoes into cubes and let them cook, removing the foam from time to time.
Meanwhile, prepare a frying mixture of finely chopped onions and grated carrots.
Finely chop the cucumbers.
Cut sausages and sausages into rings.
Place fried potatoes, sausage rings and cucumbers into boiled and half-cooked potatoes. Pour in a few tablespoons of marinade for richness. Add lemon juice. Boil for 15 minutes, taste and, if necessary, add a little salt and pepper. Cook over low heat for a few more minutes and turn off. Let sit for a quarter of an hour before serving.

On a note. You need to add salt to the hodgepodge very carefully and only at the very end of cooking.

Smoked sausages and pickled cucumbers, which are always included in the solyanka, add quite a lot of salt to the broth.

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.

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

With mushrooms

smoked sausages - 300 g;
skinless chicken fillet - 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:

Rinse the chicken and boil until cooked, periodically skimming off the foam.
Meanwhile, chop the sausage, wash the champignons if necessary and cut into small pieces.
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.
Remove the cucumbers from the jar, let the liquid drain a little and cut into smaller strips.
Cut the olives into rings.
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.
Season the dish, stir and cook until boiling.

Serve with olives and season with sour cream if desired.

Spicy solyanka with sausages

boiled sausages - 150-170 g;
onion - 1 small;
canned cucumbers - 2 medium;
carrots - 1 small;
tomatoes - 3 medium, red;
olives/olives - 5 units;
ground pepper - a pinch;
potatoes - 3-4 units;
lemon - ½ fruit;
salt - ¼ table. l. (more is possible, but you have to try - canned cucumbers also add saltiness to the dish);
chili pepper - 1 small pod;
parsley - 4 sprigs.

Preparation of spicy hodgepodge:

Prepare vegetables. Wash everything. Cut the tomatoes into small cubes, peel the potatoes and cut into medium-sized pieces. Peel and finely chop the onion, peel and coarsely grate the carrots, finely chop the cucumbers.
Let the potatoes cook, and make a dressing from the onions and carrots by frying them in oil. When the frying is almost ready, add tomatoes to it and season with finely chopped chili. Mix everything well.
While the potatoes are boiling and the dressing is simmering, cut the sausages into small pieces, in proportion to the pieces of vegetables.
Skim off the foam from the potato broth. When the potatoes have boiled for 7-10 minutes, add the dressing, cucumbers, sausage and add a little marinade from the preserves - for a richer taste.
Squeeze the juice from the lemon and add to the hodgepodge. Season with pepper. Boil everything together for another 10-12 minutes.

When serving, place olives in a serving plate and fill it with hodgepodge.

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 tables. l.;
olives - to taste;
salt, pepper, fresh herbs;
lemon -1 small fruit.

Making delicious and satisfying hodgepodge in a slow cooker:

Rinse the meat tenderloin thoroughly, cut it into 2-3 parts 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.
Ready meat broth pour into a separate bowl. According to the classics, we fry carrots and onions in the “Frying” program for 10 minutes.
Cut the sausages into smaller pieces and place them in a roasting pan. Continue cooking for another 5-7 minutes.
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.
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.

Country style

sausages different types- 400 g;
cabbage - 350 g;
sour cream - 100 g;
“Universal” spice mixture - to taste;
post oil - 1 table. l.;
onion - 1 unit;
carrots - 1 unit;
tomato paste - 1 table. l.

Making rustic solyanka:

Prepare frying of onions and carrots.
Separately, lightly fry the sausages, cut into circles.
Finely chop the cabbage.
Place everything in a saucepan or cauldron. Season with sour cream, pasta, spices and salt. Add water until the consistency resembles thick soup. Cook for half an hour covered over medium heat. Check the time after boiling.

With sausages and sausages

Solyanka with sausage and frankfurters turns out very rich:

smoked sausage- 250 g;
milk sausages - 300 g;
brisket - 300 g;
potatoes - 6 medium tubers;
pickled. cucumbers - 6 small;
onion - 1 head.

A spicy, rich hodgepodge based on various smoked meats is prepared as follows:

First of all, boil the potatoes. Be sure to remove the foam from time to time.
While the potatoes are cooking, cut the sausages and brisket and fry them in oil. When the potatoes boil, add the meat ingredients to them.
Finely chop the cucumber and onion and simmer for several minutes in the oil left over from the sausages. Then add the pasta, mix and put the fry into the pan. Add a little brine from the cucumbers.
If the hodgepodge does not seem salty enough, add a little salt.

Solyanka is a thick rich soup based on meat, fish or mushroom broth. I suggest you cook delicious hodgepodge with sausages, which will be appreciated by all lovers hot and sour soups. It is prepared quite simply from the most available products, which you probably have in your refrigerator. This option can be classified as a budget option, since it includes a small list inexpensive products. The soup can be prepared for lunch or dinner. Serve solyanka warm with sour cream and big amount greenery If you are interested in the recipe, let's cook together.

We will prepare hodgepodge from ordinary milk sausages, you can also add hunting sausages, or you have scraps of other sausages and smoked meats, you can also add them.

Taste Info Hot soups

Ingredients

Broth or water 2.5 l;
Carrots 1 pc.;
Onion 1 pc.;
Sausages 400 g;
Pickled cucumbers 5 pcs.;
Tomato paste 3 tbsp;
Lemon 0.5 pcs.;
Olives 100 g;
Sunflower oil for frying;
Salt to taste;
Ground black pepper;
Bay leaf 2 pcs.;
Greenery.

How to cook Solyanka soup with sausages

Potatoes were not initially used in the solyanka. IN modern versions The soup can be supplemented with a variety of foods to improve the taste of the dish. Wash the potato tubers to remove any dirt and remove the skins. Cut into small cubes. Place in a saucepan and pour the right amount ready broth or cold water. Send it to the fire. Cook until the potatoes are ready, about 15-20 minutes after boiling.

In the meantime, let's prepare the remaining ingredients. Peel the large onion. Cut into two halves. Cut into medium cubes. Heat in a deep frying pan sunflower oil. Drop the onion cubes. Fry, stirring with a spatula, until translucent and soft.

Wash the carrots and peel them. Grind on a coarse grater. Add to the soft onions and continue to fry over low heat until soft.

Add tomato paste. Adjust its quantity to your taste. Stir and fry for about five minutes.

Grate the pickled cucumbers on a coarse grater or cut into small cubes. Add to the pan with tomato sauce, stir. Fry for 5-7 minutes low heat. Pour the brine that formed after chopping into the vegetables as well.

There are several types of sausages you can use. For example, half boiled and the other half smoked, but this is at your discretion. Remove the shell and cut into rings. Add to the pan when the potatoes are ready. Stir and boil. Boil for 5-7 minutes.

Often there is a version of the soup in which the sausage and frankfurters are lightly fried in a frying pan. If you want, you can do this too.

Use lemon and olives at your discretion. It is better to take pitted olives and cut the lemon into thin half rings. Add fried vegetables, olives, and lemon slices to the pan. Season with bay leaf, ground pepper and salt if needed. Stir and let it boil. Boil for 5-7 minutes.

At the end, add chopped herbs. Turn off the heat and cover with a lid for 10-15 minutes.

Solyanka soup with sausages is ready. Bon appetit!

This variation of a traditional Russian dish is suitable in cases where there is no meat on hand or there is not enough free time to cook. Solyanka with sausages can be prepared in literally half an hour, and you will get a budget-friendly, satisfying, very flavorful and delicious first dish.

How to cook solyanka with sausages

The dish is prepared in a steep broth with the addition of large quantity spices, both hot and spicy. Thick soup is seasoned with meat, mushrooms or fish, while classic recipe does not include adding potatoes. But without cabbage, making hodgepodge with sausages or other meat components doesn't work. The soup must include sour foods, be it olives, capers, lemon, pickles or homemade kvass. Solyanka also contains tomato paste, sauce or ground fresh tomatoes.

Solyanka recipe with sausages

Boil if desired nutritious soup chick You can also do it without meat - you can replace it with sausages, and the dish is prepared faster and easier. Exist different recipes. Dishes can differ from each other not only in taste, but also in structure (thickness). Below are described the most successful options for rich soup, which finished form seasoned with sour cream and fresh herbs. You can choose your own recipe for making solyanka with sausage from them.

In a slow cooker

Time: 80 minutes.
Calorie content: 94 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.

If you don’t have a lot of free time, the recipe below will be a godsend. Of the available components that do not require pre-treatment, you can easily prepare aromatic, nutritious, tasty dish– cabbage stewed in a slow cooker with sausages. Through modern kitchen appliances you don’t even have to watch the stewing process and go about your other business. How to prepare solyanka from cabbage with sausages in a slow cooker at home?

Ingredients:

onion – 100 g;
milk sausages/sausages – 0.2 kg;
large carrots;
greenery;
fresh white cabbage – 0.7 kg;
water – ½ cup;
ketchup – 4 tbsp. l.;
spices.

Cooking method:

Cut the onion into half rings, cut the carrots into as thin strips as possible, and chop the cabbage.
It is better to cut the sausage product into circles.
Activate the "Fry" option, grease the bowl vegetable oil.
Fry the onion and carrot pieces in a heated container until golden brown.
Then add cabbage here. After a couple of minutes, pour the sausage into the bowl, season the dish, add ketchup, and stir.
Switch the mode to “Extinguishing” by setting the timer for 1 hour.
After 10 minutes, pour water into the products and mix the mixture again.
When the appliance beeps, lunch is ready. Sprinkle the dish with chopped herbs and serve hot.

From cabbage

Time: 40 minutes.
Number of servings: for 4 persons.
Calorie content: 100 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: low.

Cabbage solyanka with sausages is a delicious, easy-to-prepare meal that is suitable for both lunch and dinner, as it has a moderate calorie content. Described below home recipe with a photo of this hearty dish, and the main difference between this version of hodgepodge and the classic one is that all components are fried separately, and not together. At the same time, there is no need to stew the cabbage so as not to make it watery. How to cook a delicious dinner?

Ingredients:

sausages or sausages – 0.35 kg;
white cabbage – 0.8 kg;
bulb;
spices;
medium sized carrot;
tomato sauce – 2 tbsp. l.

Cooking method:

Chop the cabbage leaves as thinly as possible, then place the product in a large, well-oiled frying pan ( optimal quantity oils – 4-5 tbsp. l.). Fry the product for at least 25 minutes without covering the dish with a lid, while stirring it with a wooden spoon.
In a separate frying pan, fry the finely diced onion and grated carrots. Roast vegetables over high heat for 7 minutes. Add tomato sauce here and mix the ingredients.
Add the fried vegetables to the cabbage mixture, mix the ingredients, and season them with spices.
Cut the sausages/sausages crosswise into rings, fry separately for no longer than 3 minutes, then add the browned pieces to the cabbage and serve ready dish for the second.

Soup

Time: 50 minutes.
Number of servings: for 4 persons.
Calorie content: 60 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.

Solyanka soup with sausages – great option healthy, tasty and satisfying lunch. In addition, the dish belongs to the category of economical and budget-friendly, since it involves the use of those products that are in every refrigerator. Due to the content of potatoes in the recipe, the soup turns out to be as nutritious as possible, thanks to which it satisfies for a long time. Serve the dish with fresh dill or parsley.

Ingredients:

sausages – 0.3 kg;
tomato paste – 1.5 tbsp. l.;
potatoes – 2 pcs.;
cabbage leaves– 0.5 kg;
large carrots – 1 pc.;
bulb;
olives or black olives – 10 pcs.;
lemon – 1/3 pcs.;
sunflower oil;
gherkins – 80 g;
seasonings

Cooking method:

Cut the peeled potatoes into cubes and boil until tender in salted water.
Peel the sausages from the film, cut into slices, and fry in oil over high heat for a couple of minutes.
Add sausages to potatoes.
Grate the carrots and cut the onion into small cubes. Fry the vegetables in a frying pan, stirring frequently. This will take approximately 10 minutes.
Then add tomato paste, cover the pan with a lid and simmer the ingredients for 10 minutes.
Cut the pitted olives in half, the lemon into thin slices (preferably quarter rings), and the gherkins into several pieces.
Next, you need to add the prepared foods and fried vegetables to the potatoes. There is no need to stir the soup often, once is enough. Bring the ingredients to readiness, let the dish sit for 15 minutes and serve with sour cream.

Country style

Time: 45 minutes.
Calorie content: 69 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: low.

To do daily menu more varied, try cooking this dish. Country-style solyanka with sausage and sour cream requires extremely affordable, simple ingredients, but it turns out very tasty, unusual and satisfying. It is better to use a thick-walled, large-capacity frying pan or a saucepan and not skimp on the sausage product, since cheap sausages quickly fall apart during stewing, turning into porridge. Below is suggested step by step recipe cooking on the stove.

Ingredients:

spices;
sausages/sausages – 0.4 kg;
bulb;
vegetable oil;
sour cream – 0.1 l;
cabbage leaves – ½ pcs.;
tomato paste – 1 tbsp. l.;
carrot.

Cooking method:

Grease a frying pan with oil and heat it.
Fry the sausages, cut into nickels, in a container until golden brown.
Place the pieces of sausage into a saucepan, add oil and chopped onion into half rings into the frying pan, fry until transparent.
Peel and grate the carrots. Add the vegetable to the onion, simmer together for 5 minutes, then transfer the food to the saucepan.
Finely chop the cabbage leaves and add to the rest of the ingredients. Add tomato paste, sour cream, spices, including bay leaf, pepper, and salt.
Pour some water into the saucepan, simmer the dish covered for 25 minutes, then remove from heat.

With potatoes and cabbage

Time: half an hour.
Number of servings: for 6 persons.
Calorie content: 94 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: low.

So satisfying aromatic dish, like hodgepodge with sausages and potatoes, can be prepared in literally half an hour, and your loved ones will definitely be happy about this delicious lunch. If you like a combination of sweet and sour tastes, add a little sugar and vinegar to the products listed below (1 tsp is enough). In this case, seasonings should be added at the very end of cooking. How to cook solyanka with potatoes?

Ingredients:

carrots – 80 g;
spices;
ketchup – 2 tbsp. l.;
bulb;
cabbage leaves – 0.4 kg;
water – ½ cup;
sausages/sausages – 0.2 kg;
frying oil;
potatoes – 0.4 kg.

Cooking method:

Fry the potatoes cut into cubes; separately, you need to fry the onions and carrots, chopped relatively finely.
Place ingredients in a saucepan or heavy-bottomed saucepan.
The cabbage should not be chopped too thin and simmered for 15 minutes with a spoon of tomato sauce.
Send sausages cut into nickels and stewed cabbage season with other products. Add a little water here and simmer the dish for 10 minutes, then serve.

From fresh cabbage

Time: 1 hour.
Calorie content: 80 kcal/100 g
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: low.

Solyanka with sausage made from fresh cabbage is a nutritious second course, consisting mainly of vegetables, which combines moderate spiciness and pleasant tomato sourness. It should be cooked over moderate heat, and the liquid in the pan should not boil, but simmer. If desired, tomato paste can be replaced with homemade sauce or canned tomatoes. How to make hodgepodge?

Ingredients:

sausages/sausages – 5 pcs.;
onions – 2 pcs.;
carrots – 3 pcs.;
cabbage forks - ½ pcs.;
tomato – 0.2 l;
spices.

Cooking method:

Chop the sausage into slices and fry in a saucepan, greasing its bottom with oil.
Peeled onion needs to be chopped small pieces, add to the sausages and cook the products together for a couple of minutes.
Then send it to them carrot chips and seasonings.
Thinly slice the cabbage, add salt and place in a saucepan. Season the dish with tomato (if it is thick, dilute with water).
Simmer the dish under the lid over low heat for 35 minutes, then place it on portioned plates, sprinkle with herbs and treat your family to a fragrant, healthy lunch.

From sauerkraut

Time: 45 minutes.
Number of servings: for 5 persons.
Calorie content: 69 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The word “solyanka” usually means a rich soup with rich taste, which includes pickled, salted vegetables and meat products. However, there are other, no less successful versions of the dish, one of which is a thick hodgepodge of sauerkraut with sausage - a kind of stew. It’s not very difficult to prepare, and you can feed your loved ones nourishing, healthy and aromatic lunch.

Ingredients:

sausages – 0.3 kg;
medium sized carrots;
sauerkraut – 0.5 kg;
carrot;
vinegar 9% – 2 tbsp. l.;
spices;
sugar – 1 tbsp. l. (without slide);
bulb.

Cooking method:

Chop the peeled onions and carrots finely. Fry the mixture in oil over medium heat. This will take 6-7 minutes.
Chop the sausages into nickels and send them to fry the vegetables.
Rinse the sauerkraut under running water and place in a sieve/colander.
After 3 minutes, pour ½ tbsp into the pan. boiling water, season the dish, mix well.
Also send here lightly squeezed cabbage, tomato paste, granulated sugar, vinegar.
Cover the pan with a lid and continue to simmer the ingredients over low heat for 10 minutes or more (you want all the liquid to evaporate, so leave a gap between the lid and the pan).

With mushrooms

Time: 1 hour.
Number of servings: for 6 persons.
Calorie content: 87 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Even capricious children will eat this dish. In addition, solyanka with sausages and mushrooms is ideal for vegetable lovers. hearty lunches. To prepare a fragrant soup, you can take champignons or pickled mushrooms of any variety: chanterelles, milk mushrooms, honey mushrooms, etc. Suitable utensils would be a stewpan, a cauldron or a thick-bottomed frying pan. How to make a delicious, nutritious soup?

Ingredients:

pickled mushrooms – 0.3 kg;
sausages – 7 pcs.;
large carrots;
olives – 50 g;
onions – 2 pcs.;
pickled cucumbers – 2 pcs.;
lemon, herbs, sour cream;
tomato – 4 tbsp. l.;
oil for frying.

Cooking method:

Chop the onion into cubes, place in an oiled cauldron and fry over medium heat.
Send carrot chips here too.
Cut the sausage, mushrooms, and cucumbers into small pieces. Then send them to fry.
Season the mixture with tomato, cover loosely and simmer for a couple of minutes while boiling water in the kettle.
Pour boiling water over the mixture, bringing it to the desired consistency. Boil the hodgepodge for 10 minutes, without letting it boil actively (it is better to let the soup simmer).
The last to be added are spices and olives, cut in half.
Pour the finished soup into portioned bowls, put a slice of lemon, chopped fresh herbs, and a spoonful of sour cream into each bowl.

From sausage

Time: 1 hour.
Number of servings: for 6 persons.
Calorie content: 100 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Add to this wonderful, fragrant, hearty soup You can use any sausages and smoked meats that are in the refrigerator. It is very simple to prepare, although the process takes some time. To make the hodgepodge with sausage and frankfurters rich and tasty, be sure to add lemon wedges, black olives and pickles. Besides, experienced chefs it is advised not to neglect spices for soup, and to use potatoes exclusively yellow varieties, because it cooks quickly, but does not fall apart, but maintains its integrity.

Ingredients:

smoked sausage – 0.2 kg;
potatoes – 3 pcs.;
olives;
tomato sauce – 4 tbsp. l.;
onions – 2 pcs.;
sausages – 4 pcs.;
carrot;
pickled cucumbers – 3 pcs.;
greenery;
lemon – ½ piece;
onions – 2 pcs.

Cooking method:

Place cucumbers and potatoes cut into small pieces into boiling broth/water.
Fry chopped onion and grated carrots in oil, mix with tomato sauce.
Cut the sausages not too finely, add to the broth along with seasonings and tomato dressing.
After the liquid boils, leave the soup on the fire for another 8 minutes, then season with finely chopped herbs and halved olives. Serve hot with sour cream.

Team

Time: 1.2 hours.
Number of servings: for 5 persons.
Calorie content: 98 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

The recipe below is very popular in Russia. The main components of the soup are in this case Meat products are served, and the more different types there are in the hodgepodge, the tastier it turns out. You can season the rich soup with ham, smoked or boiled sausage, boiled meat, bacon, balyk, etc. An obligatory component of solyanka are olives, which give the broth an unusual, pleasant taste and aroma. How to prepare classic hodgepodge with sausages?

Ingredients:

tomato paste – 1 tbsp. l.;
hunting sausages – 4 pcs.;
meat broth – 2 l;
pickled cucumbers – 3 pcs.;
medium size potatoes – 2 pcs.;
doctor's sausage – 150 g;
lemon – ½ piece;
seasonings;
onions – 2 pcs.;
carrot;
oil;
olives – 100 g;
dill.

Cooking method:

Cut the potatoes into cubes and cook them in salted broth until half cooked.
The remaining vegetables need to be peeled, finely chopped or grated.
Fry the onion in oil for a couple of minutes, add carrot shavings and cucumbers. Simmer the vegetables until soft, then add tomato paste.
Cut the sausages into small pieces and send them to the ready-made potatoes and cook until done.
After transferring the roasted vegetables into the pan, wait until they boil and set aside for a couple of minutes.
Place the olives in the pan. Add thin slices of lemon and dill to the soup just before serving.

How to make solyanka from cabbage with sausage - cooking secrets

It is known that sausage solyanka is a relatively simple dish to prepare, which, however, has certain tricks. So, experienced chefs It is advised to take into account the following nuances when creating a dish:

do not skimp on ingredients: there should be a lot of meat and vegetables, otherwise the soup will turn out watery and tasteless;
choose exclusively crispy cucumbers, otherwise soft pickled vegetables will lose their integrity during cooking;
do not add too many spices to the solyanka, since the soup is already aromatic due to the content in it sausages, tomatoes, olives, etc.;
if you love spicy dishes, at the end of cooking the soup, add cucumber brine to the broth.

Video

Among the many ways to prepare solyanka, there is a very simple recipe for making solyanka - this is solyanka soup with sausages. Preparing the soup is easy and simple. You don’t need expensive meat, and almost every home has sausages.

Cook for 50 minutes, yields 4 servings.

Ingredients for solyanka with sausages and cucumber

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- sausages (amount to taste)
- two potatoes
- vegetable oil (for frying)
- 1 PC. carrots
- one bow
- 2 tbsp. tomato paste
- olives
- 3 slices of lemon
- 3, 4 cucumbers (gherkins)
- any greens
- salt and black (ground) pepper to taste

Making solyanka with sausages recipe

Step 1. Peel and cut the potatoes into cubes.

Step 2. Pour water into the pan and when it boils, add potatoes. Add salt and pepper. While the potatoes are cooking, prepare the sausages. Remove the film from the sausages and cut them into slices. In a frying pan heated in vegetable oil, fry a little sausage. Then add them to the pan with the potatoes.

Step 3. Dice the onion and grate the carrots on a coarse grater. Fry the vegetables for 10 minutes in a frying pan with heated vegetable oil. Stirring occasionally.

Step 4. Add tomato paste, stir and cook for another 7 minutes.

Step 5. Now cut the olives (each) into two parts. Cut 3 slices from the lemon and cut them into 4 parts.

Step 6. Then, add the fried onions and carrots to the pan with sausages and potatoes. Mix. Add cucumbers, olives and lemon. Mix everything well and cook for another 15 minutes.

Solyanka is ready, check the taste, decorate with herbs and place on the table.

Bon appetit!