Solyanka with sausage, lemon and olives - 4 step-by-step recipes for meat hodgepodge

"Combined hodgepodge" is a phraseological unit that has become entrenched in everyday speech and is based on this very soup. It has a consistent base, but by adding different ingredients, it can be tailored to suit any tastes and requirements. Solyanka can be either light, sour, or thick, nourishing, with a pleasant rich smell of smoked meats.

Mixed meat hodgepodge with sausage, olives and lemon

A very simple and versatile soup preparation option in terms of a set of ingredients. A light, sour hodgepodge that can be eaten even cold on hot summer days.

Cooking time: 180 minutes

Cooking time: 30 minutes

Servings - 6

• 
  Prepare all the ingredients so that you don't waste time looking for them in the future. Take a heavy-bottomed saucepan, fill it with water, put the pork fillet inside and place it on the stove.
• 
  Boil the meat for an hour, removing the foam that forms on the surface. When the broth is done, remove the pork from the pan and cut into cubes. It is better to strain the broth through a fine sieve to remove the remaining foam.
• 
  Peel the onion and cut into small cubes. Rinse the carrots, peel and grate on a coarse grater.
• 
  Heat a skillet with oil, put onions on top of it and fry until golden brown.
• 
  Add grated carrots to the onion, mix thoroughly. Reduce heat to medium and continue frying, stirring occasionally.
• 
  Cut the pickled cucumbers into large cubes, add to the frying, stir and leave to simmer under the lid for 10 minutes.
• 
  After the specified time, stir the contents of the pan and add the tomato paste. If the paste is thick, add a little water, stir everything, bring to a boil and simmer for another 15 minutes.
• 
  Cut the sausage and small sausages into large cubes and add to the broth.
• 
  Add roast, cucumber pickle, salt and pepper there. Simmer over medium heat for 15 minutes. Meanwhile, chop the lemon and chop the parsley finely.
• 
  Pour the prepared soup into bowls, add olives, lemon, sprinkle with parsley and add sour cream if desired. Serve while the hodgepodge is still hot. Bon Appetit!

The classic recipe for making a hodgepodge with sausage, potatoes, olives and lemon

The most common variation of this soup is a rich meat broth. Sufficiently satisfying, with a slight lemon sourness and made with the simplest ingredients.

Cooking time: 240 minutes

Cooking time: 40 minutes

Servings - 5

Ingredients:

• Beef on the bone - 600 gr.
• Water - 2.5 liters.
• Bay leaf - 3 pcs.
• Allspice - 4 pcs.
• Onions - 2-3 pcs.
• Potatoes - 3-4 pcs.
• Sausage - 400 gr.
• Tomato paste - 2 tbsp l.
• Butter - 1 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Olives - 200 gr.
• Lemon - ½ pc.
• Sour cream - 100 gr.
• Parsley - ½ bunch;
• Salt to taste;
• Ground black pepper - to taste;

Cooking process:

1. Place the beef in a large heavy-bottomed saucepan, cover with water and place on the stove.Bring to a boil, remove the resulting foam with a slotted spoon and leave to simmer for 1.5 hours over low heat. After 10-15 minutes, check if the foam has formed again, if necessary, also remove it. While the broth is cooking, peel one onion and place it in a saucepan with the meat. Add bay leaves and allspice 10 minutes before cooking.
2. Remove the boiled meat on a separate plate, remove the onion and bay leaves from the broth and strain through a fine sieve to remove the pepper and the remaining foam.
3. Remove the meat from the bone and cut into strips.
4. Preheat a skillet and melt the butter in it. Peel the remaining onions, cut into small cubes and place in a skillet. Add vegetable oil and sauté the onion over medium heat until translucent.
5. Add tomato paste to toasted onions. If it is very thick, you can also add a little water. Mix everything thoroughly and bring to a boil.
6. Wash the potatoes, peel and cut in the same way as meat. Transfer the potato strips to a saucepan, pour over the strained broth, bring to a boil and continue to cook over medium heat until the potatoes are tender.
7. Cut the sausage into strips. For satiety and aroma, you can also take any smoked meats.
8. Transfer the previously obtained frying to a saucepan with potatoes, add sausage, salt and pepper there. Cook everything together for another 10 minutes. Then remove the prepared hodgepodge from the stove and let it brew under the lid for 15-20 minutes.
9. Pour the soup into bowls, add 7-8 olives per serving, lemon slices and sour cream. Sprinkle with finely chopped dill on top and serve while the hodgepodge is still hot. Bon appetit!

How to cook homemade hodgepodge with sausage, pickles, olives and lemon?

A hearty soup based on rich meat broth, nutritious, warming, easy to prepare and does not require any specific ingredients to be tasty and enjoyed by both adults and children.

Cooking time: 240 minutes

Cooking time: 30 minutes

Servings - 6

Ingredients:

• Beef - 610 gr.
• Water - 3 liters.
• Sausages - 200 gr.
• Bay leaf - 2 pcs.
• Allspice - 3 pcs.
• Bulb onions - 2 pcs.
• Pickled cucumbers - 3 pcs.
• Olives - 200 gr.
• Tomato paste - 50 gr.
• Butter - 20 gr.
• Lemon - 1 pc.
• Salt to taste;
• Ground black pepper - to taste

Cooking process:

1. Take a saucepan of suitable volume with a thick bottom, fill it with water, send the meat there and put it on fire. It is better to take beef for hodgepodge on the bone, so the broth will turn out to be more saturated.
2. Wait for the broth to boil, skim off the foam and reduce heat. After 10-15 minutes, check if the foam has formed again and, if necessary, also remove it.
3. Peel the onion and place it in a saucepan with the meat and leave the broth to simmer for two hours. Adjust the heat so that the water in the pan is constantly in a state of low boiling.
4. 10 minutes before the broth is ready, pour a couple of bay leaves and allspice peas into a saucepan. After the specified time has passed, remove the meat and onion from the pan: put the first on a plate, and you will no longer need the second. Strain the broth through a fine sieve to get rid of spices and foam residues.
5. Cut the pickled cucumbers into small strips, put in a saucepan and pour a small amount of broth so that it completely covers the cucumbers. Cook everything for 5-6 minutes, then remove from heat and add to a large saucepan to the remaining stock.
6. Peel and cut the second onion into small cubes. Preheat a skillet and melt a stick of butter in it. Transfer the chopped onion there and fry until it softens and becomes transparent.
7. When the onion begins to gradually acquire a golden hue, add tomato paste and 3-4 tablespoons of water to it. Mix everything thoroughly, bring to a boil and reduce heat to medium. If desired, your favorite spices can be added to the frying at this stage.
8. While the onion is stewing in tomato paste, separate the cooled beef from the bone and cut into cubes. Also cut sausages or other smoked meats, such as ribs.
9. Transfer the chopped meat and sausage to the broth with cucumbers, send the frying there. Add salt and pepper to taste, bring the soup to a boil and simmer for 15-20 minutes.
10. Pour the prepared hodgepodge into plates, add 6-8 olives per serving, put a slice of lemon and, if desired, you can also add sour cream and finely chopped parsley, or any other greens. Bon Appetit!

A simple and delicious recipe for a hodgepodge with smoked sausage, olives and lemon

A rich, thick, nourishing soup with a bright smoked meats aroma, lemon sourness, fresh herbs and an interesting nuance of olives. It is easy to prepare and fast enough, it warms up perfectly in cold weather.

Cooking time: 60 minutes

Cooking time: 35 minutes

Servings - 6

Ingredients:

• Cooked smoked sausage - 65 gr.
• Raw smoked brisket - 45 gr.
• Beef tenderloin - 120 gr.
• Meat broth - 800 gr.
• Bay leaf - 1 pc.
• Onions - 50 gr.
• Pickled cucumbers - 50 gr.
• Olives - 150 gr.
• Olives - optional;
• Parsley - 5 gr.
• Dill - 5 gr.
• Garlic - 1 tooth
• Sour cream - 40 gr.
• Olive oil - 20 ml.
• Lemon - 1 pc.
• Salt to taste;
• Ground black pepper - to taste;

The process is preparedinfluences:

1. Prepare the broth first. It can be cooked just before making the soup, from beef or using bouillon cubes, or you can prepare the broth in advance and store it frozen, defrosting if necessary. Also prepare all the other ingredients for the soup.
2. Pour the broth into a saucepan, preferably with a thick bottom, and put on fire. Cut the beef into medium-sized cubes and toss over the simmering broth. Reduce heat to medium and simmer for 10 minutes, removing foam as needed.
3. Cut the sausage and onion to the size of beef, chop the cucumbers in half rings, and dissolve the bacon into thin strips. Crush a clove of garlic with a knife blade, peel and finely chop.
4. Crush the olives and olives, remove the seeds, and chop the pulp into small pieces. Cut the tomatoes into large slices, remove the skin and cut into large pieces.
5. Preheat a skillet and sauté the bacon over high heat for 2 minutes. Then add the onion and fry everything together, stirring constantly, until the onion is translucent. Add the sausage to the contents of the pan, fry for 1 minute and transfer the frying to the soup.
6. Pour the olive oil into the same pan and fry the cucumbers and tomatoes with bay leaves over high heat. You need to fry vegetables literally 1.5-2 minutes, stirring constantly, so that nothing accidentally burns. Then add the resulting mixture to the broth.
7. Put the soup on low heat, add olives and olives, garlic, 2 lemon wedges, and salt and pepper to taste. Cover and cook for 5-7 minutes. Then remove from heat and let it brew under the lid for another 10 minutes.
8. Add finely chopped herbs to the soup, stir and pour into portioned bowls. Put sour cream, you can also, if you wish, put a small piece of lemon and olives cut into large circles in each plate. Now the soup can be safely served.

Bon Appetit!