Solyanka with potatoes and sausage classic - 8 step by step recipes

Solyanka soup with sausage and potatoes belongs to the prefabricated meat soups, has a salty-sour-spicy taste due to the fact that it usually contains salted or spicy cucumbers, lemon, olives, etc. we will share different types below.

Classic hodgepodge with potatoes, sausage, cucumbers

The variety of taste notes of hodgepodge includes the spicy-salty taste of pickled cucumbers, the sweetness of autumn pumpkin, the pungency of adjika, and light smoky shades of smoked sausage and brisket.

Cooking time: 1 hour 35 minutes.

Servings: 6.

• 
  Cut the peeled and washed potatoes into thin strips and boil in lightly salted water until soft.
• 
  Pour pieces of beef with adjika and leave to marinate for 2-3 hours, you can overnight.
• 
  Cut the beef into thin strips before cooking.
• 
  Peel the onion and cut into half rings. Pour vegetable oil into a heavy saucepan, heat it and fry the onion. Cut the peeled pumpkin into thin strips.
• 
  Send the pumpkin to the onion in a saucepan, fry until the onion is soft. Add tomato paste to the vegetables, stir and fry for another 5 minutes.
• 
  Cut the brisket into cubes and add to the vegetables.
• 
  Cut the cucumbers in half and then cut into thin slices. Add everything to the main mass and fry over high heat for about 3 minutes, then reduce the heat and cook for another 5 minutes.
• 
  Fry pieces of marinated beef in a separate frying pan: fry the meat in hot oil over high heat for about 5 minutes, then remove from heat.
• 
  Cut the sausage into cubes.
• 
  Add pitted olives (can be cut in half), sausage and sausage cut into strips, potatoes and tomatoes cut into thin rings to the main products in a saucepan.
• 
  Add the fried meat and soy sauce to the mass, stir and fry for about 2 minutes.
• 
  Pour boiling water into a saucepan, let it boil for a few minutes, add salt and spices. Put capers at the very end.
• 
  Remove from heat and let the hodgepodge brew, pour into plates.

Bon Appetit!

Step-by-step recipe for making a hodgepodge with olives and lemons

The combination of olives, sour lemon and meat products in the soup is quite a traditional combination for hodgepodge. The beauty of this soup is that you can take any meat products, it is best to combine several types of sausages, each of which contains different spices and has its own taste.

Cooking time: 55 min.

Servings: 5.

Ingredients:

• Potatoes - 2 pcs.;
• Smoked sausage - 220 g;
• Beef - 650 g;
• Boiled sausage - 180 g;
• Hunting sausages - 190 g;
• Bacon - 210 g;
• Lemon - 1 pc.;
• Onions - 1 pc.;
• Pickled cucumbers - 4 pcs.;
• Pitted olives - 120 g;
• Tomato paste - 3 tbsp l .;
• Carrots - 1 pc.;
• Vegetable oil - 6 tbsp. l .;
• Seasonings - to your liking;
• Dill - 5 g.

Cooking process:

1. Rinse the peeled potatoes, cut into cubes and boil until tender, drain the water.
2. Rinse defrosted beef in cold water, put in a saucepan over medium heat, pouring water over it. Do not drain the broth. Boil until tender, all the time, skimming off the foam. Cut sausages, boiled and smoked sausage, bacon into small pieces: rings, strips or cubes. Fry meat products in a frying pan with vegetable oil until tender.
3. Separately, in another frying pan, fry the onion pieces, peeled grated carrots, diced pickles. Add tomato paste, favorite spices, stir.
4. Add meat products to the pan with vegetables, mix and simmer all together for another 15 minutes.
5. Rinse the lemon with soap and boiling water, wipe. Cut into rings, remove seeds.
6. Add potatoes, vegetables and sausages to the broth to the beef. Put lemon wedges into the soup and drain the remaining lemon juice from the board into the same. Put olives in a saucepan, the brine from under which also add to the hodgepodge. Taste, add salt or add spices if necessary. Rinse fresh dill, chop and add to the soup when serving. It is also recommended to accompany the filing with a spoonful of fat sour cream.

Bon Appetit!

Delicious hodgepodge with the addition of cabbage

Often, a hodgepodge is prepared from leftover food that has not been eaten, for example, on holidays. It is good to cook a hodgepodge soup with the addition of cabbage in a slow cooker, in which all products are evenly warmed up during cooking, and the meat components are well boiled.

Cooking time: 1 hour.

Servings: 5.

Ingredients:

• Boiled sausage - 160 g;
• Potatoes - 3 pcs.;
• Smoked sausage - 160 g;
• Onions - 120 g;
• Water - 1.3 l;
• Carrots - 100 g;
• White cabbage - 160 g;
• Tomatoes - 160 g;
• Pickled cucumbers - 170 g;
• Sunflower oil - 30 ml;
• Dried paprika - 5 g;
• Cucumber pickle - 70 ml;
• Red pepper - to your liking;
• Vinegar 9% - 1-2 tsp;
• Olives, herbs, sour cream - for serving.

Cooking process:

1. Cut the peeled potatoes into cubes.
2. Cut the two types of sausage into medium-sized cubes. Set the multicooker to the frying mode, pour oil into the bowl. Fry the sausage in hot sunflower oil.
3. Chop the peeled onion into small cubes, add to the sausage, mix.
4. Fry for about 2 minutes, then add carrots, cut into small strips, mix.
5. Fry for about 5 minutes, add cucumbers cut into small cubes.
6. After 2 min. add sliced ​​tomatoes.
7. Fry for a couple of minutes, until the tomatoes are cooked to a puree. Add dry red pepper and paprika powder.
8. After 1 min. add hot water, potatoes, stir everything.
9. When the water boils, put finely chopped cabbage, pour in the pickle from under the cucumbers.
10. Close the multicooker with a lid, set the "Soup" or "Cooking" mode for 35 minutes. Finally add vinegar and stir.
11. Pour the hot hodgepodge into plates, put several whole olives in each plate, 1 tbsp. l. sour cream and sprinkle with finely chopped herbs.

Bon Appetit!

Fragrant and hearty hodgepodge with potatoes and smoked sausage

They say that hodgepodge is a man's soup. This is partly true, because cooking it is a simple matter, any bachelor can handle it. Solyanka with potatoes and smoked sausage turns out rich, with a rich appetizing taste. Cooking does not take much time, which is important for busy people.

Cooking time: 45 min.

Servings: 8.

Ingredients:

• Potatoes - 5 pcs.;
• Smoked sausage - 220 g;
• Onions - 1 pc.;
• Boiled sausage - 180 g;
• Pickled cucumbers - 2 pcs.;
• Tomatoes - 2 pcs.;
• Pitted olives - 12 pcs.;
• Lemon - 0.5 pcs.;
• Salt, peppercorns, ground pepper, other spices - to your liking;
• Water - 3 liters;
• Greens - 18 g;
• Sunflower oil - 25 ml.

Cooking process:

1. Cut the peeled potatoes into cubes. Pour water into a deep saucepan, bring to a boil and dip the potato cubes into it.
2. Wash the tomatoes and cut into medium-sized pieces.Cut the peeled onion into small cubes.
3. Pour vegetable oil into a frying pan, heat. Reduce heat and sauté the onion until light golden brown, then add the tomatoes and simmer for another 5 minutes.
4. Cut the smoked and boiled sausage into thin cubes. Cut pickled cucumbers into cubes.
5. Add sausage and cucumbers to the frying pan with vegetable frying, mix. Fry for another 7-10 minutes. Add vegetables with sausage to the soup, cook until tender. In 10 minutes. before the end of cooking the soup, add olives, seasonings and salt, pepper the dish. Rinse the greens, chop finely and add to the hodgepodge.
6. Serve the finished soup in a tureen, adding a couple of lemon slices for beauty.

Bon Appetit!

Meat hodgepodge with beef, sausage, potatoes

Solyanka is a very fatty and rich soup due to the abundance of meat in it. It is imperative to take at least two types of sausage, and cook beef with bone and longer. To spice up the first course, be sure to add half a cup of cucumber pickle when cooking.

Cooking time: 3 hours.

Servings: 10.

Ingredients:

• Beef on the bone - 550 g;
• Smoked sausage - 200 g;
• Potatoes - 3 pcs.;
• Boiled sausage (or ham) - 180 g;
• Smoked ribs - 300 g;
• Pitted olives - 120 g;
• Pickled cucumbers - 3 pcs.;
• Red onion - 1 pc.;
• Carrots - 1 pc.;
• Tomato paste - 2 tbsp. l .;
• Lemon - 1 pc.;
• Seasonings, herbs - to your liking;
• Water - 3 liters;
• Cucumber pickle - 100 ml.

Cooking process:

1. Cook the beef in salted water for about 2 hours, then remove from the water, cool, remove from the bone and cut into cubes. Peel, wash and dice the potatoes as for regular soup. Add potatoes to broth, cook over medium heat, skimming off the foam.
2. Cut the sausage and ham into strips.
3. Cut the ribs into pieces, cutting between the bones.
4. Rinse and peel all vegetables. Cut the onion into 4 parts, and then into thin quarter-rings, coarsely grate the carrots. Heat a little vegetable oil in a frying pan and fry the chopped vegetables in it until soft and light brown.
5. Cut the cucumbers in half, drain the water. Cut the cucumber halves into cubes, add to the fried carrots and onions. After 4 min. add tomato paste, stir and simmer all together for another 6-7 minutes. Add smoked ribs, vegetable frying, spices to the broth. Cook for half an hour. After that, put the ham and sausage in the hodgepodge, add the brine, mix. Cover the pan with a lid, simmer for a little over low heat and turn off.
6. Before serving, add olives or pitted olives to the soup, put lemon wedges, sprinkle with fresh chopped herbs, and add a little sour cream.

Bon Appetit!

A simple and delicious recipe for a hodgepodge with chicken, sausage, potatoes

Delicate white chicken meat advantageously differs in taste in the composition of the hodgepodge, allowing you to diversify the texture of the soup. You can buy thighs and remove the meat from them, or you can purchase a ready-made set of chicken thigh fillets.

Cooking time: 1 hour 50 minutes.

Servings: 7.

Ingredients:

• Chicken thighs without bones - 600 g;
• Potatoes - 2 pcs.;
• Smoked sausage - 120 g;
• Beef meat on the bone - 1.5 kg;
• Sausages - 6 pcs.;
• Onions - 2 pcs.;
• Carrots - 1 pc.;
• Celery - 3 stalks;
• Pickled cucumber - 4 pcs.;
• Cucumber pickle - 100 ml;
• Ghee butter - 1 tbsp. l .;
• Tomato paste - 1 tbsp. l .;
• Lemon, herbs, olives - for serving;
• Salt, freshly ground black pepper - to your taste.

Cooking process:

1. Peel and rinse the potatoes, cut into standard cubes.
2. Pour water into a deep saucepan, put beef. Bring the broth to a boil, season with salt, remove the foam. Put onion, carrots and celery stalks, chopped into large pieces. Cook, avoiding a strong boil, for about an hour and a half. Add chicken thighs, cook for another quarter of an hour. Strain the broth, remove the beef from the bone, cut into small pieces. Cut the sausage into cubes, cut the sausages into thin rings. Cut the chicken into cubes by removing the skin.
3. Cut the remaining onion into small cubes.
4. Heat vegetable oil in a frying pan, fry onion and smoked sausage for about 10 minutes, stirring. Add pieces of beef and chicken thighs there. Fry for another 5 minutes. Bring the broth to a boil, transfer the mass from the pan to it, add the potatoes. Cook over low heat for 10 minutes.
5. Melt butter in a frying pan, fry the sausages in it. Add finely chopped cucumbers to the sausages, pour in the brine and put in the tomato paste. Bring to a boil and place in broth. Season with salt and pepper, cook covered for about 5 minutes.
6. Serve the soup hot, adding olives pre-cut into rings, seasoning everything with lemon wedges, chopped washed herbs and a spoonful of sour cream.

Bon Appetit!

How to cook a delicious hodgepodge in a slow cooker?

A multicooker will help you easily cook a hodgepodge with sausage and potatoes. The soup in it turns out to be excellent: thick, with a bright distinctive aroma and rich deep color.

Cooking time: 1 hour.

Servings: 8.

Ingredients:

• Potatoes - 2 pcs.;
• Smoked sausage - 400 g;
• Smoked ribs - 320 g;
• Smoked sausages - 280 g;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Tomato paste - 3 tbsp l .;
• Pickle from cucumbers - 110 ml;
• Pickled cucumbers - 4 pcs.;
• Garlic - 5 cloves;
• Pitted olives - 90 g;
• Bay leaf - 2 pcs.;
• Black peppercorns - 5 peas;
• Lemon - 1 pc.;
• Boiling water - 2 l;
• Fresh greens - to your liking.

Cooking process:

1. Cut the peeled and washed potatoes into cubes.
2. Rinse and peel onions with carrots. Cut the onion into large pieces or half rings, coarsely grate the carrots. Peel the garlic and chop finely.
3. Cut the cucumbers, drain the juice and cut into small cubes.
4. Cut the smoked sausages and sausage into small cubes, cut the ribs into pieces, passing between the bones with a knife.
5. Set the frying program in a multicooker and sauté onions, garlic and carrots in vegetable oil, adding tomato paste.
6. After the vegetables are browned and softened, add pickled cucumber cubes and brine, mix.
7. After 5 minutes. add smoked products to the multicooker bowl and pour in 2 liters of boiling water. Add black peppercorns and bay leaves. Add potato cubes and stir. Disable frying mode.
8. Set the cooking program or the "Soup" mode in the multicooker, if there is one. Close the device with a lid and cook the hodgepodge for 30-35 minutes.
9. While cooking the soup, cut olives into rings, chop washed and dried greens, cut well-washed lemon into thin rings, picking out the seeds.
10. When the multicooker stops working, add the rest of the food. Close the lid, leave the soup to rise in the turned off multicooker for 15 minutes.
11. Serve hot with a spoonful of fatty sour cream.

Bon Appetit!

A simple recipe for a hodgepodge with sausage and potatoes without cucumbers

Solyanka is tasty even without pickled or pickled cucumbers: there is enough salt and acid from olives and lemon. We will cook the broth on a turkey, it will turn out without excess fat, because later, with the addition of sausage, the dish will become very satisfying.

Cooking time: 1 hour 45 minutes.

Servings: 8.

Ingredients:

• Turkey in a soup set - 600 g;
• Smoked ribs - 300 g;
• Ham - 200 g;
• Smoked sausage - 230 g;
• Potatoes - 2 pcs.;
• Onions - 2 pcs.;
• Tomato paste - 2 tbsp. l .;
• Olives - 60 g;
• Lemon - a couple of slices;
• Seasonings - to your liking;
• Vegetable oil - for frying;
• Sour cream, herbs - for serving.

Cooking process:

1. Peel the potatoes, rinse and cut into medium-sized cubes.
2. Wash the turkey in cold water, cover with clean water and cook in a large saucepan, lightly salted. After boiling, remove the heat to medium and cook, avoiding a strong boil, for 1 hour. Remember to skim off the foam. Remove the meat from the broth, cool, remove from the bone and cut into small pieces.
3. Cut the ham into small pieces.
4. Cut the whole sausage into thin cubes. Remove all the meat from the ribs and cut into small pieces.
5. Peel the onion, chop into small cubes and sauté in boiling vegetable oil, stirring. Reduce heat, add tomato paste and fry for another 5 minutes. Add meat products and pieces of turkey to the pan, fry until golden brown.
6. Bring the broth to a boil, add the frying pan and potatoes there. Cook for about 20 minutes. Serve the hodgepodge hot, adding olives, lemon slices, sour cream and herbs to a plate.

Bon Appetit!