Homemade Solyanka soup with sausages – step-by-step recipe with photos of preparation. Cabbage solyanka with sausages - a country-style dish Solyanka with sausages in a pan

I really love the team meat solyanka, however, to prepare it you need a fairly large list of products (smoked meats, meat). These products are not always available. But sausages are often available, so solyanka soup with sausages can be prepared almost any day.

I can give this dish to children as well, since the soup is not at all greasy. I use sausages premium, from any meat (poultry, pork, beef), not smoked. However, you can try these too.

Prepare all the necessary ingredients.

I put water in a saucepan to boil and at this time I peel, wash and cut the potatoes into cubes. You can also cut the vegetable into cubes. Place the potatoes in boiling water and cook over low heat.

Peel the sausages from the casing and cut into slices.

Fry the sausages in a dry frying pan for 2-3 minutes, stirring occasionally. Then transfer to a saucepan.

Now heat the oil for frying in a frying pan. Add onions, carrots and pickles and fry over low heat for 5-6 minutes, stirring.

Pour in 150 ml of water and add tomato paste, you can add bay leaf. Stir and simmer over low heat for 10 minutes.

Pour the dressing into the pan. Add salt and spices and cook the solyanka until the potatoes are soft. Serve the dish hot.

Add a slice of lemon or lime, fresh herbs and sour cream to each serving.

Solyanka soup with sausages is ready. Bon appetit!

Peel the sausages from the film and cut into slices. Heat vegetable oil in a thick-bottomed frying pan and fry the sausages in it on all sides until golden brown.

Peel the onion, wash it, cut it into half rings. Add to sausages. Cook over medium heat for about 5 minutes, stirring occasionally.

Wash, peel, grate carrots coarse grater, add to the pan, mix well. Continue frying, stirring occasionally, for another 4-5 minutes. Season with your favorite spices, pepper, add garlic, passed through a press, to taste.

Grate the pickled cucumber on a coarse grater and add to the frying pan with the sausages, onions and carrots.

Wash the cabbage, remove bad leaves, and chop finely. Press lightly with your hands. Add to sausages and vegetables.

Dilute tomato paste or ketchup in warm boiled water. Pour into the pan with the vegetables and sausages.

Add bay leaf and mix thoroughly. Simmer the hodgepodge with sausages made from fresh cabbage under a lid over low heat for about 40 minutes, you can add more salt if desired. If after the specified time there is a lot of water in the pan, then you will need to remove the lid and simmer for a few more minutes.

Delicious hodgepodge with sausages made from fresh cabbage is ready. Arrange on serving plates, sprinkle with herbs if desired, and serve with rye bread and cold sour cream.

Bon appetit!

Greetings to all readers of the magazine! Today we are preparing a simple rural dish - solyanka with sausages. Let's look step by step at how to make country-style food and what to add to it to make it delicious.

Oddly enough, both the soup and the main course are called solyanka, because the cooking principle is the same: cut everything, mix, stew or cook. Both dishes are prepared with cabbage.

Today we’ll look at how to make the second course. Let's take sausages of the highest quality so that they are tastier and do not disintegrate when fried. Read our next article about how to choose sausages. Take a medium-sized cabbage, cut out the stalk and remove the top 2-3 dirty leaves. Then thoroughly wash the forks, cut them in half and chop them. We use regular tomato paste; we need very little to give the dish a tomato sourness. I like to cook with unrefined vegetable oil, because it has the smell and taste of sunflower, I like it better. Let's put salt and a grinder with black pepper on the table so that we have them at hand.

Of course, you can add vegetables, mushrooms and a variety of ingredients to solyanka-selyanka, but today we are preparing according to classic recipe A completely simple rural dish. Let's do it with love and confidence that it will turn out delicious.

Classic recipe with photo

Video recipe

Options with new ingredients

• With mushrooms

Solyanka will become even tastier if you add fried mushrooms to it. Stew them in vegetable or butter and add to the dish.

It will become richer with mushrooms. We will cook from forest fresh mushrooms in season, and in winter from champignons or oyster mushrooms, they are an excellent substitute for meat and add a pleasant aroma. When serving this dish, sour cream or mayonnaise goes well.

• With olives

Olives will help diversify the recipe with sausages. They will add a pleasant bitterness and add aristocracy to a rural dish. Medium-sized olives or black olives will do, as long as they are pitted. I like to add green ones, but black ones will work too. Large olives can be cut in half, and if you like the aroma of olives, then pour the brine from a jar of olives into the hodgepodge, it will only benefit from this. Garnish the dish with green onions or dill.

• From sauerkraut

In the classic recipe, solyanka is made from fresh cabbage, but for variety you can use sauerkraut. If it is too salty, rinse and squeeze out the brine. The dish will be sharper and at the same time soft, with a bright sour taste. Add garlic, green onions, dill and parsley to enhance the taste and decorate the dish. When serving, you can put 2-3 on the table sour cream sauce, ketchup and mayonnaise.

• With potatoes

This option is also called rustic solyanka. The recipe is simple. IN stewed cabbage add boiled potatoes with sausages. You can do the opposite. Boil and fry the potatoes, and then add hodgepodge to it, mix everything carefully and serve hot. The main thing here is not to overcook the potatoes so that they do not turn into mashed potatoes, but retain their shape. With potatoes, the solyanka will be softer and richer.

• In a slow cooker

Cooking in a slow cooker is a pleasure. Let the vegetables simmer for 20 minutes, then open the lid, add sausages, salt, pepper and close for another 3 minutes, just to mix and warm everything up. It's fast and delicious! As always, we will highlight the taste of the food with fresh herbs, garlic and spices.

1. Although today’s dish is considered budget, I advise you to prepare it from high-quality products in the mid-price category.
2. Solyanka can be diversified with new ingredients: bell pepper, egg, zucchini, potatoes.
3. Add bay leaf and dill - it will turn out even tastier.
4. It’s good to add garlic to the classic recipe, it will be a little spicier.
5. The tomato paste in the recipe can be replaced with fresh or salted tomatoes. Cut them into slices or grind them in a blender and pour them in at the end of the stew.
6. The cooking time depends on the type of cabbage. If you cook from early varieties, then you need to simmer it for only 15 minutes, if from winter varieties - 25-30 minutes.
7. If we cook from sauerkraut, then it is not necessary to add salt to the dish.
8. Try adding a little chili pepper, the taste will be brighter.
9. Instead of tomato paste you can take ketchup. Read about choosing ketchup in the following articles in our magazine.
10. If possible, you can bake hodgepodge in a pot in the stove or in the oven.
11. The sausages in the recipe can be replaced with sausages or sausages.
12. It is convenient to cook food in a wok.
13. Place on the table when serving rye bread and chilled sour cream or mayonnaise.
14. If you haven't added green onions When cooked, place it on a plate and serve.

Benefits/harms of ingredients

Green juicy cabbage preserves beneficial properties several months, so we can cook, fry, and steam delicious and healthy dishes from it almost all year round.

Please note that cabbage contains:

• ascorbigen, which has antitumor properties;
• tartronic acid, which prevents consumed carbohydrates from turning into fat deposits;
• vitamins and minerals;
• coarse dietary fiber, cellulose.

To save useful qualities cabbage, you need to cook it wisely. Vitamins do not like heat treatment, so if you have good teeth, chew cabbage fresh, and if you decide to cook from it, then try not to overcook or overcook; a fresh living vegetable should not lose its beneficial properties.

Cabbage itself cannot be harmful to our body, but if you overeat, even it will be a big burden for the stomach and intestines. Heaviness in the abdomen and gas may immediately appear. But don’t be afraid of negative effects, just eat in moderation, and everything will only benefit you.

Unfortunately, modern sausages are a protein-soy mass wrapped in a plastic shell, they are stuffed with flavor enhancers and flavorings. Yes, the sausages are not the best useful product in our diet, but how can we refuse them when they:

• very tasty;
• soft;
• quickly satisfy hunger;
• included in the group of budget products.

If you don’t overuse sausages, eat them within reasonable limits, using them for preparing various dishes, for example in solyanka, then from childhood your favorite sausages will only benefit us.

Conclusion

We have discussed how to prepare solyanka with sausages, and 5 more variants of this dish: with mushrooms, olives, potatoes and other ingredients. In fact, there are many more options; it all depends on your imagination and preferences. Prepare a simple rural dish according to our recipe for lunch or dinner, your family will definitely like it.

Read recipes from cabbage and other vegetables on the pages of our magazine, don’t forget to leave reviews in the comments.

Solyanka recipes

20 minutes

90 kcal

5/5 (1)

Basically, solyankas are prepared with the addition of cucumbers and cucumber brine for piquancy. But in the cuisine of the peoples of the world there is the preparation of solyanka soup with sauerkraut, sausages and potatoes. This dish is fundamentally different from such a first course as Russian cabbage soup, firstly, in terms of preparation technology, and secondly, in the number of components filling the soup.
The recipes we present are very simple in execution, and yet very tasty, aromatic and satisfying. It should be noted that Solyanka soup cooks very quickly even on a regular burner.

Recipe for Solyanka cabbage soup with sausages on the stove

Kitchen appliances and utensils: three-liter saucepan, cutting board, knife, vegetable peeler, large mesh grater, mixing spatula, frying pan.

Ingredients

How to choose the right ingredients

• For hodgepodge potato it is preferable to take starch varieties, the one that boils quickly.
• Solyanka - thick soup, which contains a lot of vegetables and little liquid. Therefore, there should not be a lot of broth in the hodgepodge.
• It's better to take more than one type of sausage, and two - regular and smoked, if the soup is prepared only from sausages. You can also add one sausage.
• It is important to correctly navigate the addition of spices. They should be in moderation so as not to interrupt the natural taste of the soup.
• cucumbers should be crispy so that they do not spread during the cooking process.
• If used in soup cabbage, then she must be not pickled, but pickled.

Step-by-step preparation of cabbage solyanka

If you plan to add it to the soup dried mushrooms, then initially they should be boiled, and the broth should be used in making soup. But, since mushrooms are considered an optional product, the soup can be prepared with ordinary boiled water.

Video recipe for solyanka with sausages

We offer you a short video for viewing, from which it follows that cooking soup on the stove does not cause any trouble for the housewife. The dish itself is prepared quickly with minimal physical effort.

Recipe for Solyanka soup with sausages in a slow cooker

• Cooking time: 60 min.
• Number of servings: 6.
• Kitchen appliances and utensils: cutting board, knife, vegetable peeler, mixing spatula, slow cooker.

Ingredients

Step-by-step preparation of hodgepodge in a slow cooker

The multicooker is considered one of mankind’s ingenious inventions in the field of kitchen appliances. You can bake, fry, stew in it, and, of course, cook soups. The simplest and delicious soup– solyanka with cucumbers and sausages, it can be an excellent dish for lunch or dinner.

Before serving, place olives cut in half, one slice of lemon, and chopped parsley into each plate. Pour the soup into bowls and serve with sour cream.

Video recipe for hodgepodge in a slow cooker

We invite you to watch a video step-by-step preparation solyanka soup. After watching this story, you will see how easy and simple it is to cook using advanced household kitchen appliances.

• To make the soup look appetizing, carrots, potatoes and meat components should be cut the same way - only into cubes or only into cubes.
• Lemons, olives, sausages and cucumbers for soup are cut into slices.
• To add a sharp taste, cucumber pickle is sometimes added, but only at the end of cooking, and only when boiled.
• Solyanka, like borscht, acquires a special taste the next day, if, of course, it “survives” until tomorrow.

On our culinary website you can find an excellent selection culinary recipes soups collected from all over the world. You might be interested in the recipe for a special soup -.

Due to the craze for colorful oriental cuisine, we suggest getting acquainted with the traditional Thai dish, which is prepared on chicken broth with the addition of chicken and seafood pieces. Unlike the traditional one, the recipe for which you can also find here, Thai soup does not contain the carrots, onions and potatoes we are used to. And of course, we suggest trying to cook traditional according to the classic recipe provided by our subscribers.

Join our conversation. Offer your cooking recipes different dishes. Rate them and share your culinary experience. We will be grateful to you. You can leave your wishes and reviews at the bottom of the article.

Thick, aromatic soup, always satisfying, which you can prepare according to your own canons, without shaking the overall harmony of taste - this is all about hodgepodge. The more different types meat in the composition, the tastier it is. Vegetables and herbs complement the overall meat bouquet, while potatoes and porridge are not added. But solyanka with sausage is a simplified recipe for the classic meat soup, at the same time not inferior in taste and nutritional value.

How to cook hodgepodge with sausages

The recipe that was published in “Cooking” in 1955 is considered a “classic”. Its ingredients are 2 types of meat, smoked and meat products(including kidneys, sausages, boiled pork, tongue, etc.). To cook such a hodgepodge for lunch, you need to prepare in advance by purchasing a sufficient amount of meat products.

In a situation when you want hodgepodge, but there is no time to run to the store, a simple recipe for thick soup with sausages will help out. Its advantages are that the cooking process will take much less time, all the ingredients are at hand, and the taste and smell of the soup is just as appetizing as in the classic version.

Cooking time: 40 min.

Number of servings: 6.

Ingredients:

• regular sausages - 250 g;
• smoked sausages - 250 g;
• potatoes - 4 large tubers;
• onions - 2 medium;
• carrots - 1 large;
• pickles - 3 pcs.;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• sugar - 1 tsp;
• olives;
• lemon;
• parsley sprigs;
• sour cream.

Preparation

1. Let's start with vegetables. Our recipe with potatoes, unlike the classic one, because sausages by themselves will not add the necessary thickness and satiety to the soup, and without this, hodgepodge loses its relevance. So, we peel the potatoes, cut them into neat cubes, fill them with water and let them cook. As it boils, foam and potato starch will appear; it is better to remove it. When the water and potatoes boil, add salt to taste.
2. We cut the sausages into “nickels”, if they turn out to be very large - into semicircles.
3. Peel and wash the onions and carrots too. Finely chop the onion with a knife and grate the carrots. On hot frying pan With vegetable oil add onions and sausages.
4. Cut the cucumbers into small cubes.
5. When the onion begins to brown, add carrots and cucumbers.
6. Pour 100 g of water into the tomato paste, add pepper, sugar, and mix well. Pour the tomato mixture into the frying pan and simmer over low heat, stirring occasionally, for 10 minutes.
7. The potatoes are cooked, so it’s time to add them stewed vegetables With tomato sauce into the pan. Bring the soup to boiling bubbles and keep on low heat for another 5 minutes.
8. Solyanka needs to brew for 20 minutes and cool slightly. There is just time to prepare everything for serving the signature dish: chop the parsley, turn the olives into rings, and the lemon into thin slices.
9. Place a tablespoon of chopped herbs and olives to taste on the bottom of each plate. Pour solyanka on top, decorate it with sour cream and a slice of lemon. Since the soup has already cooled down a little, you can start eating right away.

When you make solyanka for the first time, you will no doubt feel like you need to add or subtract as you adapt the recipe to suit your family. These tips are universal and will definitely come in handy:

• watch the consistency - the hodgepodge should be thick, more like a second course, but not burn to the bottom of the pan;
• It is better not to boil the olives with the hodgepodge itself, then they will become saturated with the taste of the soup and the unique oily note will be lost;
• If the recipe is not spicy enough for you, use chili ketchup instead of tomato paste. The cucumber pickle added at the end of cooking will also give a spicy kick, but not everyone likes the taste of the resulting pickle;
• When cooking potatoes, instead of water, pour in meat broth, the hodgepodge will be more aromatic and fattier.