Solyanka national team with sausage: a classic recipe and its variations

Classical hodgepodge with classic sausage combines the tastes of pickle and cabbage and is truly Russian food. Hot thick stew prepared on a steep broth can be served as a main course. In the classic version, it should consist of nutritious ingredients with the addition of an aromatic complex of spices. It is recognized by its characteristic set of products and a slightly pungent taste, which makes the dish healthy and satisfying.

Suitable product mix

Hearty thick soup is usually made from several types of meat products, spices and ingredients that add a sour taste to the dish, onion. Most often, the set includes potatoes and vegetable oil for sauteing vegetables. Depending on which recipe you choose for making a thick soup, you can change the list of products. For example, tomato paste is not always an essential ingredient. You can do without it at all or replace it with a tomato. Some recipes use both products.

Due to the fact that the composition contains ingredients containing acid, you need to select the proportions taking into account your own taste and take into account the individual advice of nutritionists. Solyanka is a universal self-sufficient dish. If it is deprived of any components, it will practically not affect its nutritional value. As for spices, moderation is important here. Too many seasonings in the hodgepodge are inappropriate. For its preparation, dried or fresh dill, parsley, black pepper, a little suneli hop are suitable.

Culinary subtleties that improve the taste of the dish

If you need to enhance the taste of hodgepodge, do not rush to pour the pickle from cucumbers, capers or olives. With a liquid soaked in vegetables and spices, the soup will have a richer flavor. So you can fully embody all the subtleties of the classic recipe of a hodgepodge with sausage. If you intend to use green olives, you can safely add half a glass of brine to three liters of liquid. However, it is better to pour it in gradually and try so as not to overdo it.

Please note: in almost all photos with recipes, the hodgepodge team with sausage is supplemented with thin plates of lemon. This not only decorates it, the fruit gives the dish a certain dose of acid. It is customary to put lemon in a hodgepodge after its preparation. However, some housewives, to give a certain astringency to the stew from the peel of the fetus, add it during cooking.

What is better to combine a hodgepodge?

Ready hodgepodge, as a rule, is seasoned with sour cream. But you can use mayonnaise for this purpose. Bread is more suitable black. Even better if the soup is served with homemade crackers. The dish is traditionally consumed hot. So, let's start with the classic recipe.

Prefabricated hodgepodge with sausage

This is the fastest and easiest way to cook, because with the exception of onions and potatoes, all other ingredients do not need to be cooked.

The set of products includes:

• large potatoes - 4 pieces;
• onion - 2 pieces;
• boiled sausage (any) - 300 grams;
• smoked - 100 grams;
• water or broth - 3.5 liters;
• passer oil;
• olives of any color - 100 grams;
• salt, spices according to preference:
• tomato paste - one tablespoon;
• canned cucumbers - 200 grams;
• one lemon.

Stages of cooking:

1. We clean raw vegetables, cut into cubes, larger potatoes. We immerse the latter in the broth or simply fill it with water. We put on the stove, after boiling, reduce the heat. Cook for 15 minutes.
2. Meanwhile, we are preparing two types of sausage for cooking. In the classic recipe, the boiled meat product is always cut coarsely, smoked a little smaller.
3. Sausage together with onions are sent to the pan and sautéed in preheated vegetable oil over high heat, stirring continuously. After 3 minutes, we lower the temperature and continue cooking for another 10 minutes. At the end, put the tomato paste.
4. While preparing the dressing, we grind the canned ingredients: we give the olives the shape of the rings, we cut the cucumbers in very small cubes.
5. We put the sausage mixture in a boiling liquid, followed by olives with cucumbers, salt and cook for another minute. Remove the dish from the stove and leave for a while.
6. Pour the soup into plates. Put the lemon slices, season with sour cream and serve.

With mushrooms

To improve the previous classic recipe for the team's hodgepodge soup with sausage, we suggest taking the following ingredients:

• 200 g of ham, boiled and smoked sausages;
• 150 g of mushrooms (any kind);
• one onion;
• 700 g of turkey wings;
• 100 g of olives;
• half a lemon;
• seasonings and salt at the discretion;
• 2 tbsp. l tomato sauce or pasta;
• 2 pickles;
• greens;
• vegetable oil.

Technological process:

1. Put the turkey meat in a pan and cook over low heat. After boiling, cook for about two hours, then filter the rich liquid.
2. Grind cucumbers on a grater, release the onion from the peel, cut medium-sized. Pour oil into the frying pan, heat it up. Then pour the prepared mixture, add tomato sauce and a little water. Stir and simmer for 8 minutes, then place in a pan.
3. We clean and wash the mushrooms (forest must first be held in salt water), cut into large strips, sent to the hodgepodge.
4. While mushrooms are boiled, we prepare meat products in the traditional way, and we separate the turkey from the bone and grind it. We put the whole set in a chowder. Season with spices and salt and continue cooking for another ten minutes.
5. Five minutes before the end of the process add whole olives. Decorate the finished dish with herbs and slices of lemon.

With smoked meats

This is a truly classic recipe. Solyanka national team, meat with sausage will be prepared with the addition of smoked meats. For three liters of water we will need:

• smoked pork ribs - 0, 5 kg;
• sausage set - 300 g;
• rice - half a glass;
• pickled cucumbers - 4 pieces;
• tomato sauce - 2 tablespoons;
• onion - 2 pieces.

Step by step cooking:

1. We wash the ribs under running water, place in a container of water and cook until tender. Then we extract the meat from the pan, finely chop, and filter the broth.
2. Pour rice into the rich liquid, previously washed, cook it until tender. After the cereal is boiled a little, put the chopped pieces of smoked pork into the broth
3. Meanwhile, we are preparing a gas station. In vegetable oil, fry chopped onions and chopped cucumbers. After that add tomato sauce, cover and simmer for about 7 minutes.
4. Put chopped sausage and dressing in a hodgepodge, reduce the temperature of the stove and cook for another 5 minutes. When serving dishes to the table in each plate, you can arrange the circles of lemon, olives, season with mayonnaise soup.

In a slow cooker

Cooking in a slow cooker slightly changes the taste of a combined hodgepodge with sausage. With potatoes, the classic stew is more satisfying in this case. For 2 liters of water we take the following ingredients:

• smoked chicken, ham, sausages - 100 g each;
• potatoes - 2-3 pieces;
• onions - 1-2 pieces;
• canned cucumbers (medium-sized) - 5 pieces;
• olives - 70-100 g;
• carrots - 1 piece;
• greens, salt, pepper as preferred;
• little vegetable - 2-3 tbsp. l

Technological process:

1. We wash and clean the vegetables. Finely chop the onion. We chop the carrots with thin strips, the potatoes as well, but a little thicker.
2. Smoked chicken meat we cut into small sticks, ham and sausages - into strips.
3. We set the mode "Frying", in a special bowl we spread carrots with onions, pour oil. After 5 minutes, add the potatoes, set the “Baking” function and simmer another 15 minutes.
4. Without losing time, cut olives into rings (you can leave whole) and diced cucumbers.
5. Pour water (or broth) into the multicooker bowl, immerse the meat set, canned foods, and spices in it. Close the lid and transfer to the “Soup” function for 30 minutes.
6. We give the stew a bit to infuse, decorate with chopped herbs and serve.

With the addition of pearl barley

If you want to cook a classic hodgepodge squad with sausage without potatoes, you can add any grits to give the dish satiety. In our case, it will be barley. List of ingredients:

• water - 4 l;
• beef - 400 g;
• ham -300 g;
• sausages - 300 g;
• boiled pork - 400 g;
• pitted olives - 200 g;
• barley - 150 g;
• pickled cucumbers - 4 pieces;
• onion - 2 pieces;
• tomato sauce - 4 tbsp. l .;
• allspice - 8-10 peas;
• bay leaf - 4 pieces;
• salt is preferred.

Stages of cooking:

1. Pearl barley must first be soaked in cold water for 3 hours. Then cook in a separate container, drain the water and set aside for a while.
2. Rinse the beef well, place in a container of water, immediately add the bay leaf, allspice and salt. Cook for 1.5 hours, occasionally removing foam.
3. Cut the boiled pork, sausages and ham into small sticks, chop the cucumbers with straws, chop the onion.
4. Pour vegetable oil into a pan, heat. Pour onions and cucumbers, fry, add tomato sauce and simmer for another 3-5 minutes.
5. Remove the beef from the broth, chop and pour back. Then add the meat set, barley and continue cooking for 20 minutes.
6. Pour cucumber dressing into the pan and cook everything together for 10 minutes. Allow the stew to brew, pour in portions, divide the olives into plates, add sour cream and lemon slices.

With pickled champignons

We offer another version of the soup that will pleasantly surprise your loved ones. The hodgepodge recipe with sausage and mushrooms is an old traditional Russian dish.

Grocery list:

• 300 g of beef;
• 150 g of cooked sausage;
• 200 g of finished smoked pork;
• 1 carrot;
• 2 onions;
• 200 g of potatoes;
• 300 g of pickled champignons;
• 3 pickles;
• 100 g pitted olives;
• ½ cup cucumber pickle;
• salt and seasoning to taste;
• meat broth.

Cooking Technology:

1. Beef needs to be cut into strips, sautéed in oil until golden brown.
2. Grind carrots and onions in any way, send to the pan for meat, a little stew all together.
3. Peel and chop the potatoes and add to the contents in the bowl. Then pour the mushrooms and simmer over low heat until cooked.
4. Cut smoked pork and sausage into small pieces, place in a separate pan and fry.
5. Pour the broth into the pan, transfer the contents of two containers, add chopped cucumbers and olives, brine, boil for another 5-10 minutes and set aside.

Oyster soup in the oven

The classic hodgepodge team with sausage can be cooked in the oven. This dish is well suited for winter. It brings comfort to the house in cold weather, not only warms, but is also good for health.

To prepare it, take the following ingredients:

• ready-made sausage set (purchased at the store) - 1 package;
• meat broth - 3 liters;
• 2 pickles;
• potatoes - 3 pieces;
• 2 onions;
• 1 carrot;
• ½ cup tomato paste;
• 150 g of olives;
• lemon, herbs, sour cream at will;
• salt, spices.

Cooking:

1. We are preparing a gas station. Cut the carrots into cubes, onion slices, fry a little in oil, add finely chopped cucumbers.
2. Cut the potatoes, add to the total mass and simmer for 5 minutes. Then put the spices and tomato paste. Continue to simmer for about 7 minutes.
3. We arrange the contents in pots, leaving room for the broth. Add herbs and olives. Pour out the remaining liquid, cover and send to the oven. We set the temperature to 170 degrees, bring to a boil and turn it off. Serve with lemon and sour cream.

With fresh green peas

We offer a summer version of the soup, which looks appetizing and quite original. This is a classic combined meat hodgepodge with sausage and green peas.

Ingredients:

• water - 3-4 liters;
• potatoes - 4 pieces;
• sausage set;
• smoked meat (you can any) - 300 g;
• fresh green peas - 1 cup;
• canned cucumbers - 4 pieces;
• black olives - 150 g;
• carrots - 1 piece;
• onion - 2 pieces;
• tomato sauce - 1/2 cup;
• vegetable oil for passer;
• salt, spices as desired;
• greens, lemon, sour cream.

Stages of cooking:

1. We put a container of water on the fire, put smoked meat and cook for 1 hour. Salt in the cooking process.
2. Meanwhile, peel and chop the onions and carrots, passer in vegetable oil over low heat. Then put the tomato sauce and chopped cucumbers, simmer for five minutes.
3. We remove the smoked meat from the broth, cut into small cubes and return it back. We put the pan again on the stove.
4. Cut the peeled potatoes into slices, put them in the broth and cook until tender. 15 minutes before the end of the cooking process adds green peas and sausage set.
5. We cut the olives into rings, chop the greens, and cut the lemon slices. We season with these ingredients soup, add spices.

Finally

As you can see, a hodgepodge of sausage is not such a simple soup. In the classic version, it can be presented as a second dish, if you make it thicker. Of course, to make it truly original and to your liking, you need to allocate enough for this time and observe the above nuances. Bon Appetit!