Simple and tasty dishes are much more valuable than complex and elaborate ones. At first glance, Solyanka is a simple first course, like any soup. It’s a paradox, but all the complexity is hidden precisely in the imaginary simplicity, since you can learn how to cook hodgepodge in 10 minutes, but sometimes life is not enough to find the ideal line that separates the simple hodgepodge from the delicious one. There are quite a lot of nuances and details in preparing sausage hodgepodge; you could write a whole book and even an entertaining saga about them! The saga of hodgepodge with sausage. If it is an end in itself for you to cook from simple and available ingredients Very tasty dish without “questionable” additions, take this recipe into account sausage hodgepodge. If you wish, you can adapt it to your taste.
Taste Info Hot soups
Ingredients
- potatoes – 4 pcs.;
- yellow onion – 1 pc.;
- carrots – 1 pc.;
- pickled cucumbers – 2 pcs.;
- lemon – 3 slices;
- tomato paste – 5 g;
- salt and spices;
- “hunting” sausages – 4-5 pcs.;
- boiled sausage– 150 g;
- vegetable oil – 20 g;
- water – 2.5 l.
Yield: 4 servings.
How to cook Solyanka soup with sausage
Peel the potatoes for solyanka, then wash and cut, but not into cubes, but into strips, this way you will get more interesting option soup. 
Peel the yellow onions and carrots. Try to choose bright orange carrots, they taste better and give saturated color broth. We grate it. The best way to cut onions is to put them in your mouth. cold water so that your eyes do not water, and it is also advisable that the knife is wet, then the procedure of cutting onions into half rings will not seem unpleasant or painful to you. 
We also prepare pickled cucumbers: grate them on the same grater as carrots. And cut the lemon into large circles. 
Sausage special troubles is not expected, because “hunting” sausages need to be cut into circles, and boiled sausage into strips or cubes. 
It is very important to make a tasty and correct dressing for hodgepodge: heat the vegetable oil, sauté the onions and carrots in it for only 30 seconds, add lemon, cucumber, tomato paste and a spoonful of sugar. 
Simmer the dressing over low heat for 4-5 minutes. Why is there sugar in the dressing? Then, tomato paste is usually bitter, so sugar is added to soften the taste. 
The main preparatory work is completed, you can “collect” the hodgepodge. Place half an onion and potatoes, cut into strips, into boiling water. Boil the vegetables for 10 minutes, then add the dressing. We taste the solyanka, if it’s not spicy enough, you can add a little cucumber pickle. Cook the hodgepodge for another 10 minutes. Usually the readiness of the soup is determined by the readiness of the potatoes in it, but in in this case everything needs to be determined by taste. Why? Because a sour-salty dressing is added to the hodgepodge at a time when the potatoes are not yet ready, and the acidity of cucumbers and lemon does not give potato wedges boil over. 
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Sausage is added 5 minutes before turning off the soup. Once you have determined by taste that the potatoes are ready and the carrots and cucumbers are soft enough, add the sausage. Green onions, olives, sour cream, parsley or dill - a matter of taste.
It is appropriate to offer this first dish only hot. It is better not to serve this soup in extreme heat; solyanka is more suitable for winter dinners. Perhaps this is the main chapter of the saga of hodgepodge with sausage. But there is also hodgepodge, meat mushroom, with smoked meats, etc.!
Hodgepodge with sausage recipe
Homemade solyanka with sausage – great option dishes after long holidays. Firstly, there is always a large number of sausages, leftover ham, several sausages and other smoked, boiled-smoked and other products. Secondly, this soup thanks sour cucumbers, olives and lemon perfectly improve health after excessive alcohol consumption, it’s not for nothing that it is called “hangover” soup. Well, then - after the weekend you don’t want to stand at the stove for a long time, but this hodgepodge with sausage is prepared in a matter of minutes.
Ingredients:
- doctor's sausage – 200 g,
- ham – 150 g,
- raw smoked sausage - 100 g,
- huntsmen smoked sausages- 5 pieces,
- red Bell pepper– 0.5 pcs.,
- potatoes - 500 g,
- pickled cucumbers – 200 g,
- onion – 150 g,
- tomato juice or sauce – 250 ml (can be replaced with 3 tbsp tomato paste),
- vegetable oil – 20 g (2 tbsp.),
- green and black olives – 100 g,
- bay leaf – 2 pcs,
- salt, pepper - to taste,
- lemon, fresh parsley leaves - for serving.
Cooking time: 40 minutes
Yield: 8 servings
Preparation
As already mentioned, hodgepodge with sausage cooks very quickly, so we will not cook the broth, but will prepare the soup for drinking water. Sausage taste and aroma will be quite enough.
Place a saucepan half full of water on the fire. Peel the potatoes and cut into small cubes. After the water boils in the pan, add the potatoes.
Cut all types of sausage into equal pieces.
Heat vegetable oil in a frying pan and fry sausages in it for five minutes. When they are browned, add the onion to the sausage and fry, stirring, for another five to seven minutes.
Cut the sweet red pepper into the same cubes as the sausage. Place the peppers along with the tomato sauce in a frying pan. Simmer all ingredients until tender, this will take about ten minutes. If you are using tomato paste, add half a glass of water.
The mass in the pan will thicken and become an equally beautiful bright color.
Once the potatoes are ready, add them from the pan. vegetable stew with tomatoes and sausage, stir, throw in bay leaf and ground black pepper.
Now cut the pickled cucumbers into cubes. If the crust is hard, cut it off. Add the cucumbers to the soup and cook for another five minutes.
At the end, add chopped herbs, olives, and season with spices. Remove from heat and let sit for 10-15 minutes.
Pour the hodgepodge with sausage into plates and serve. Garnish with fresh herbs and a slice of lemon.
Thanks to a large number meat and rich broth Solyanka is rightfully recognized as the most satisfying first course. And its taste qualities can conquer the heart and stomach of any gourmet. Serving such a soup at the table means pleasing your family and guests, and this is an undoubted success for the cook! Today Povar.co is ready to reveal the main secret of hodgepodge, provide a recipe with photos and describe in detail all the stages of preparation so that you can cope with this dish with a bang.
Solyanka soup recipe classic with sausage
In fact traditional solyanka involves the use of meat. But it needs to be cooked for at least an hour, which significantly increases total time cooking. IN modern world, when every minute of the housewife counts, such a soup becomes not very relevant. But replacing the meat ingredient with a related one, sausage, is an excellent solution. The dish turns out just as rich and nutritious, and cooks very quickly. Let's find out step by step recipe preparations!
The soup with a total volume of about 4 liters includes:
- 150 grams of boiled sausage;
- 5 hunting sausages;
- 6-7 potatoes;
- 2 red onions;
- 3-4 pickled cucumbers;
- 1 carrot;
- a tablespoon of tomato paste;
- a few slices of lemon;
- salt, herbs, spices.
How to cook solyanka with sausage
You can use ready-made meat or vegetable broth. If you don't have one, it will do plain water– 3-3.5 liters. Place the chopped potatoes into the boiling liquid. Next, coarsely grate the carrots and cut the onion into half rings. Saute these 2 ingredients in vegetable oil until they become soft.
The next step is to add cucumbers, passed through a coarse grater, and tomato paste to the frying pan, thoroughly mixing the products. Simmer the mixture over low heat for four minutes, and only then put it in a saucepan, where the potatoes already become soft.
At this time, salt the soup and add your favorite spices. Now it's time for the meat component. Cut the dumplings into strips, sausages into half rings. We put it all into the pan. The final chord is lemon slices and herbs.
Advice! The right hodgepodge should be spicy, at least a little. If the finished soup lacks “pepper,” you can add cucumber pickle to it. Read also: .
Solyanka recipe with smoked sausage
It just so happens that almost everyone loves smoked meats. That’s why pizza, salad, and soup seem tastier to us with smoked rather than boiled sausage. This statement fully applies to hodgepodge, so why not prepare it according to a new recipe?
We will need:
- 150 g each of cervelat, salami, ham and cheese smoked sausage;
- 150 grams of potatoes;
- 0.5 kg of tomatoes;
- 200 grams of pickled cucumbers and bell peppers;
- 1-2 onions;
- 1/2 lemon;
- 3-4 cloves of garlic;
- parsley, bay leaf and other spices, dill, salt;
- sour cream.
Homemade solyanka recipe
We put the water on the fire and wait for it to boil. Pour in the potatoes, cut into cubes.
Interesting! It turns out that they cook not only meat solyanka, but also mushroom and even fish. Instead of potatoes, you can use rice or pearl barley. Particularly enterprising chefs prepare soup from meat by-products - hearts and kidneys. But soup without cucumbers is no longer a hodgepodge, so don’t forget to add them during cooking!
Next, fry the chopped sausage in vegetable oil for five minutes. Add finely chopped onion and garlic to it. After another 5 minutes, add tomatoes and peppers to this frying pan and simmer until tender.
When the potatoes are cooked, add the contents of the frying pan to the pan, add bay leaves and ground black pepper. Now chop the cucumbers, pour them into the hodgepodge, cook for another 5 minutes. At the last stage of cooking, add herbs and lemon. Serve the soup hot, season with sour cream if desired.
Solyanka recipe with sausage and olives
List of ingredients:
- 400 grams of sausage to your taste (preferably two types);
- 4-5 potatoes;
- 2-3 pickled cucumbers (you can use pickled ones);
- 2 fresh tomatoes;
- half a lemon;
- 1 onion;
- 10 pitted olives;
- herbs, salt, spices.
How to cook hodgepodge
Cut the potatoes into small cubes and boil until almost done. Fry the onion for 5 minutes, then add the chopped sausage and fry for another 5-10 minutes. We send this mixture to the potatoes, add chopped cucumbers, tomatoes and olives. Squeeze the juice from half a lemon into the soup, sprinkle with salt and other spices. When the hodgepodge is ready, leave it to steep for at least 10 minutes. Serve in portions, decorating the surface of the dish with herbs.
Solyanka recipe with sausage and meat
This combination of tastes, according to gourmets, is the richest. Therefore, the time spent preparing the soup pays off with delight when tasting the dish. So, let's prepare the necessary components:
- 300 grams of raw beef;
- 200 grams of any smoked meat and sausage;
- 6 sausages;
- 3 pickled cucumbers;
- 1 carrot;
- 3 tablespoons of tomato paste;
- 2 onions;
- 1-2 tablespoons of any flour;
- olives, lemon, herbs, spices.
Team solyanka recipe
Place the beef in boiling water and cook until tender, seasoning with salt, bay leaf and pepper. Remove from the pan, cut into thin slices, and pour back. Next we send chopped cucumbers and olives. Remaining meat ingredients cut into strips, fry in a frying pan, then lower into the broth.
We also fry the onion, cut into half rings, add flour and tomato paste to the frying pan, simmer for a minute and pour into the soup. Add a little ground pepper, greens, boil for another 2 minutes, turn off the heat, let it brew.
Solyanka with sausage is prepared much faster and easier, but this does not lose its delicious taste and aroma. This is a simple recipe, so to speak in a hurry.
Ingredients:
- boiled sausage “Doctorskaya” - 300 gr.
- smoked sausage - 250 gr.
- balyk - 300 gr.
- potatoes - 6-7 pcs.
- pickled cucumbers - 6-7 pcs.
- onion - 1 pc.
- tomato paste - 2 tablespoons
Calories:180 kcal
Preparation:
To prepare solyanka we will need several types of sausages, potatoes, pickled cucumbers (don’t drain the brine, we will need it for the soup), onions and tomato paste.
- Cut the potatoes into cubes, add water and put on fire.
- Meanwhile, cut the sausage into strips.
- And fry in a frying pan in vegetable oil. As soon as the potatoes boil, remove the scum and add the fried sausage.
- Finely chop the cucumbers and onion.
- Fry in vegetable oil.
- At the end of frying, add tomato paste, mix and pour into the pan. At the same time as the cucumbers, I usually pour half a jar of cucumber pickle into the soup. I don't add salt to the soup at all.
Bon appetit!
Solyanka with sausage recipe
Solyanka with sausage is considered one of the popular Russian dishes. There are several stories about its origin. Nowadays, an interesting variety of soup can be prepared by your loved ones. meat products. To prepare the dish, use a rich decoction of mushrooms, fish or meat.
Solyanka with sausage acquired ingredients from other soups, like rassolnik - he shared onions, meat and sour cream, and cabbage soup - they shared pickles and brine. By adding lemon, olives, capers, pickles, kvass, as well as pickled or salted mushrooms, the dish acquires an aromatic and unusual taste, which contains sourness, saltiness and spiciness. If you add spices at the end: dill, pepper and parsley, the hodgepodge will acquire a fragrant taste.
Many people ask the question, how to cook hodgepodge with sausage? This dish is actually very easy to prepare. With a little effort you can get delicious meat soup. For variety and to give the dish an unusually attractive taste, all types of sausages are used. The hodgepodge with sausage has gained popularity. Required in home menu need to add a view unusual soup- Solyanka, the best recipe with sausage.
We invite you to familiarize yourself with the dish - solyanka, a recipe with sausage, a step-by-step recipe that will quickly teach you how to cook an amazing meat soup.
Ingredients:
300 grams of boiled sausage;
250 grams of smoked sausage;
300 grams of fresh balyk
6-7 pieces of potatoes;
6-7 pieces of pickled cucumbers;
1 onion;
50 grams of tomato paste.
Cooking steps:
For potatoes without spoilage, remove the peel, then wash, cut into cubes and place in deep container. Let it cook. Cut the sausage into thin strips, place in a heated frying pan with oil and fry until a crust forms. Solyanka dish with sausage, recipe with step-by-step photos is a must-see. After the potatoes boil, you need to add strips of fried sausage.
Then chop the cucumbers and onion and lightly fry in oil plant origin. At the end of frying, add tomato paste and mix everything thoroughly. Then place in broth with boiled potatoes. So that the soup - solyanka with sausage turns out with special taste, you need to be very careful when preparing it, and also make sure that the food is not overcooked.
In order to improve the taste, you need to add a little cucumber pickle. Served with sour cream, lemons and olives. Very delicious recipe national team solyanka with sausage, both children and adults love it.
Solyanka with olives and sausage
We offer an excellent and tasty recipe for solyanka with sausage and olives. The preparation of the dish has been practiced since ancient times.
Ingredients:
500 grams of boiled or smoked sausage;
200 grams of olives;
200 grams of olives;
200 grams of fresh gherkins;
75-80 grams of tomato paste;
100 grams of capers;
A little ground black pepper;
1 piece bay leaf;
1 bunch of greens.
Cooking method:
You need to use several types of sausage, but the main point is that it is fresh and free of foreign odors, since hodgepodge with olives and sausage will not be tasty enough. Then cut into small cubes and fry in a frying pan until a crust forms. Add tomato paste to the fried meat product and simmer for several minutes using low heat.
Pour water into a deep container, add fried sausage and tomato and let it boil. Pickled cucumbers, squeezed out of the brine, it is necessary to give the shape of straws or thin circles. After the water boils, add chopped vegetables and capers. Shape olives into wedges and place in water when it boils. Cut the lemon into halves and add to the broth with the ingredients. To improve the taste, season the hodgepodge with sausage with bay leaf, herbs, salt, and brine taken from capers and cucumbers.
Bring the solyanka to a boil. Remove from heat and serve hodgepodge with olives and sausage, topped with sour cream. After this dish, we can note another one that has unusual taste– solyanka with sausage, recipe with photo will give detailed description how to cook it. It is recommended that before adding cucumbers to the broth, you need to simmer them in a frying pan with big amount liquids.
Solyanka with sausage and olives and lemon
We offer to all gourmets and cooking lovers culinary masterpieces Learn the recipe for solyanka with sausage and olives and lemon. This excellent dish, which has proven itself on the positive side.
Ingredients:
80 grams of tomato paste or ketchup;
150-200 grams of olives;
1 lemon;
300 grams of smoked meats (sausages, sausages, meat with lard);
1 liter of water;
3 small heads of garlic;
2 pieces of boiled potatoes.
Cooking method:
Cut several types of smoked sausage into a medium cube, and also give boiled potatoes and olives this shape. Pour water into a deep bowl and bring to a boil, then place the chopped food in it. You need to choose the freshest ingredients so that they do not spoil or affect the taste of the hodgepodge with sausage and olives and lemon.
Squeeze the juice out of two lemons, add tomato sauce and chopped garlic. For improvement taste qualities You can add spices, but make sure that the hodgepodge does not turn out too peppery. Add the mixed ingredients to boiling water and boil for 10 minutes. You definitely need to pay attention to the preparation of the dish - solyanka soup, a recipe with sausage, has long been used by all gourmets and cooking enthusiasts.
This dish is often prepared in restaurants and cafes. People suffering from allergies or other diseases should use hodgepodge with extreme caution. Solyanka with sausage has also become widespread - the recipe is classic and not complicated.
Over the weekend I was planning the week's menu for my family and was wondering what to make for lunch. And then it came to my mind simple hodgepodge sausage. We really love this one hearty soup in all variants, but we haven’t cooked it for a long time and we miss it. Therefore, it was decided - let’s prepare a delicious and aromatic hodgepodge! My family supported me and demanded that I cook it right away, without putting it on the back burner.
Since the decision was spontaneous, I only had boiled sausage and hunting sausages. This is how the incredibly tasty soup Solyanka with sausage appeared. The recipe is very simple and quick, anyone can do it!
Ingredients:
- 2.5 liters of water
- 150 g boiled sausage
- 4 pcs hunting sausages
- 1 carrot
- 1 large red onion
- 5-6 potatoes
- 3 pickled cucumbers
- 2 tbsp. l. tomato paste
- 3 lemon wedges
- 100 g pitted olives
- 2 tbsp. l. vegetable oil
- salt to taste
- 0.5 tsp each black pepper, paprika, Provençal herbs
- 2 bay leaves
- 5 allspice peas
- a few sprigs of parsley
How to cook solyanka with sausage:
First, let's cook the broth. Suitable for meat, chicken or vegetable. I used chicken drumstick. Let's wash the meat and pour it cold water. Place the pan on the fire and bring the broth to a boil. Remove the foam with a slotted spoon and simmer the broth for 25-30 minutes.
Meanwhile, wash and peel the potatoes and cut them into medium-sized cubes.
Then we take it out ready broth chicken (it can be used to prepare other dishes).
Pour the potatoes into the broth and boil them until soft for about 10 minutes, as required by the classic solyanka recipe with sausage.
While the potatoes are cooking, prepare the remaining vegetables. Cut the red onion into cubes, grate the carrots, and cut the pickled cucumbers into thin strips.
Pour into the frying pan sunflower oil. Add onions and carrots to it. We will sauté them over low heat. When the vegetables become soft, add cucumbers to them.
Stir and continue cooking the ingredients together. After a minute, add tomato paste and mix. To make the hodgepodge with sausage even tastier, you can replace the paste with natural tomato juice.
Let the mixture simmer for a little longer and turn off the stove.
When the potatoes are cooked and soft, add the sautéed vegetables into the pan.
Cut the boiled sausage into strips, and the hunting sausages into slices. Cut the pitted olives into rings.
A couple of minutes after the vegetables, add sausage and olives to the hodgepodge.
Wash and finely chop the parsley. After the sausage, add herbs and spices to the soup. Add salt and a few slices of lemon.
Solyanka is prepared with water, as well as chicken, meat, vegetables and fish broth. It includes several varieties of sausage, sausages and meat. Smoked meats must be added to the dish. For example, salts, hunting sausages, bacon, chicken fillet.
The five most commonly used ingredients in solyanka and sausage recipes:
The characteristic sour taste of the soup comes from lemon juice, pickles, capers, black olives and black olives. Tomato paste, potatoes, vegetables, mushrooms, cereals and herbs are also added to the dish.
Features of preparing solyanka with sausage
The aromatic dish is prepared quickly, it turns out satisfying and tasty.
Five of the fastest sausage solyanka recipes:
- The broth for the soup is boiled on beef bones or smoked ribs. Peeled onions, carrots and garlic are added to it. The finished base is filtered through a fine sieve. The meat is cut off the bones, chopped and returned to the broth.
- The sausage is cut into strips and stewed in tomato paste. Chopped onions, pickled cucumbers, and fresh tomatoes are added to the dressing.
- Bring the broth to a boil a second time and add diced potatoes. In some cases, cereals or sauerkraut. When the vegetables are ready, add the stewed ones to the soup. tomato sauce vegetables, sausages, smoked and boiled sausage.
- At the very end, the dish is seasoned with salt and spices, and a bay leaf is added to it.
- Olives and black olives can be cut into slices or used whole.
- It is better to place lemon in plates before serving. If you add it to soup while cooking, the dish will taste bitter the next day.
- Solyanka can also be prepared in a slow cooker. First, vegetables and sausage are cooked in the “Frying” mode, then broth is poured into the bowl and additives are added. The dish is brought to readiness in the “Stew”, “Soup” or “Multi-cook” mode.
Solyanka is poured into plates and decorated with lemon slices and chopped herbs.
The soup is served with black bread, mayonnaise or sour cream.
If you don’t know what to do with meat products that are lying in the refrigerator, then prepare this salty and sour soup. Solyanka with sausage, a step-by-step recipe with photos of which we offer, is prepared in classic meat broth with the addition of pickled cucumbers and olives. This rich soup will warm you up in cold weather and fill you up after a hard day at work.
Solyanka is a soup with pickled cucumbers and several types of meat or sausage. Sometimes solyanka is prepared with mushrooms or fish. Cucumbers can be used either salted or pickled, whatever you have available. Sausage solyanka is a fragrant, tasty, and most importantly satisfying soup. Serve it with a slice of lemon, seasoning the soup with a spoon of sour cream.
Calorie content of mixed meat hodgepodge with sausage
Calorie content and the nutritional value mixed solyanka with sausage is designed for 100 grams ready soup. The data given in the table is indicative.
How to cook hodgepodge from sausage
The recipe for making a classic hodgepodge goes back centuries, and there it was called “selyanka”. The recipe, composition and method of preparation may differ among different housewives, but the main components are the same for everyone. Solyanka is cooked mainly in meat broth with the addition of several types of sausage and meat. The taste of the combined sausage solyanka is always sour, hot and salty - this is its “zest”. Let's take a closer look at how to cook hodgepodge with sausage.
- Meat on the bone – 400 gr.
- Boiled sausage – 250 gr.
- Salami sausage (dry) – 250 gr.
- Sunflower oil – 70 ml.
- Onion – 2 pcs.
- Pickled cucumbers – 2-3 pcs.
- Tomato paste – 2 tbsp. spoon
- Potatoes – 3-4 pcs.
- Bay leaf- 1 PC.
- Parsley
- Black peppercorns – 5 pcs.
- Lemon – 4 slices
- Pitted olives – 1 can
- Sour cream – 100 gr
For a tasty and aromatic hodgepodge you need meat broth. Fill pork bones water and simmer over low heat, add the peeled onion, bay leaf and peppercorns. Cook the broth for about an hour. After this time has expired, you can begin the main preparation of hodgepodge with sausage. Peel the onion and chop it finely, fry in oil, add grated cucumber.
Add tomato paste. At the same time, peel the potatoes, cut into cubes and send to cook in the broth, add a pinch of salt and remove the bones, remove the meat.
Stir the roast and pour in a small amount of broth.
Cut the boiled sausage and meat into cubes, chop the salami.
Lightly fry and add to stir-fry soup.
Pour the broth and potatoes into the main soup pot. Bring to a boil, add salt to taste and add olives without liquid.
Add chopped herbs, cook for another 5 minutes. Solyanka with sausage is ready. Serve with a slice of lemon and a dollop of sour cream.
Sausage solyanka with chicken
Solyanka with sausage and chicken is even easier to prepare than classic version. To prepare this version of soup you will need chicken breast and two types of sausage.
Chicken breast - 300 gr.
- Boiled sausage - 150 gr.
- Salami sausage - 150 gr.
- Onion - 1 head
- Tomato paste - 2 tbsp. spoons
- Pickled cucumbers - 3 pcs.
- Bay leaf - 2 pcs.
- Ground pepper
- Salt
- Greenery
1. Cook first chicken bouillon. Rinse the breasts well, remove the skin and boil for 50 minutes. Remove the chicken fillet from the bones and chop.
2. Two types of sausage can be cut into cubes, but preferably into strips, then fry in a non-stick frying pan without oil.
3. Chop the greens and pickled cucumbers with a knife, peel the onion and cut into thin rings cut in half.
4. Saute the onion in small quantity vegetable oil, then add chopped cucumbers and continue to fry for 2 minutes, stirring constantly.
5. Mix two tablespoons of tomato paste with the roast and stir. Reduce heat to low and simmer for a couple of minutes.
6. Place fried sausage, chicken fillet and vegetables fried in tomato paste into the prepared chicken broth. If necessary, add salt. Add bay leaves and pepper, cook for about seven minutes. After turning off the stove, add the olives and let the soup brew with the lid closed.
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