We are used to the fact that soup is a thorough business, and to prepare it you need to spend half a day. This discourages some housewives from cooking, especially if they come tired from work in the evening. How to cook delicious and fast soup for the whole family? If your refrigerator is more or less equipped, and there is such an original Russian product as pickles, you can literally cook an amazing hodgepodge in just an hour. For quick cooking, take non-raw meat, and sausage - 300 g per three liters of soup. Semi-smoked varieties are ideal for these purposes, but “Hunter sausages” are also good, and even boiled species - the main thing is that the product is of high quality, does not boil and does not stick to the pan.
First things first, peel five medium potatoes, cut them into cubes and throw in boiling salted water to cook for 10 minutes. Anyone who cooked any sausage dishes knows that before adding it to the soup, you need to fry it. So, we cut the main ingredient into strips, and in the pan we bring it to a slightly golden crust in sunflower oil for 3-5 minutes. Some housewives prefer to passer along with onions and carrots, but in this recipe we offer to cook it separately. Together with the fat, we rake the contents of the pan into the soup.
Two medium-sized pickles are cut into strips and simmer with the addition of a small amount of broth for four minutes. Now the turn of a large onion: chop and pass until golden, then add three tablespoons of tomato paste and simmer for another five minutes. The solyanka with sausage will turn out acidic if we pour in it (after cucumbers and onions with tomato paste) a glass of cucumber pickle. After this, let the soup boil for another ten minutes.
We add, pepper, throw two bay leaves and dried basil. While our hodgepodge with sausage is cooked, we take 100-150 g of pitted black olives and cut them into circles (half is allowed). Add them to the pan, then turn off the heat. Let stand under the lid for another three minutes. At the bottom of the plate we put a slice of lemon and sprinkle with chopped herbs. Pour the soup and enjoy!
There is a winter and summer hodgepodge with sausage. If you have fresh vegetables at hand, such as bell peppers, leeks, tomatoes, green beans, then you can cook the vegetable mass and add it to the soup. The order of bookmarking the pan is as follows: first, the onions are fried until golden brown, then carrots, sausages, peppers, other vegetables are added, in the end - tomatoes. The whole mass is stewed (due to the allocation of juice from tomatoes).
Winter hodgepodge with sausage is prepared using various gherkins (200 g) and capers (100 g). In this option, you can use a variety of varieties - the more the better. But it should be first-class types of cooked sausage - in no case saltseson or liver. Looks good in a hodgepodge "Language" and the real "Doctor." You can add some smoked balyk or other meat, such as fried chicken. In winter soup, you can also throw black and green olives equally. As an experiment, you can try to serve such a hodgepodge with sour cream.