The recipe for hodgepodge with sausage and olives has a large number of variations and enjoys well-deserved popularity. The soup is easy to prepare: the basis for it is meat (less often - vegetable) broth, and the saturation of taste often depends on the amount of sausages used.

Classic hodgepodge with sausage and olives

A rich and tasty hodgepodge is obtained on meat broth, therefore, in addition to sausage, you will have to stock up with beef or pork.

To cook the soup, prepare:

  • beef - 400-500 g (if desired, offal can be added to it);
  • cooked and smoked sausage - 200 g each;
  • ham - 150 g;
  • onion - 1 pc. (large onion);
  • pickled (pickled) cucumbers - 4 pcs.;
  • carrots - 1-2 pcs.;
  • olives - 100 g;
  • tomato paste - 3 tbsp. l .;
  • water - not less than 2.5 l;
  • vegetable oil for frying ingredients;
  • salt, pepper, bay leaf;
  • slices of lemon;
  • greenery.

Step by step recipe:

  1. Meat (offal, pork, beef - to choose) put to cook. The cooking time of the broth is from 1.5 to 2 hours.
  2. Onions are cut in half rings, carrots are grated or cut into strips. Fry vegetables. After 3-5 minutes add tomato paste to the pan. Stew for 5 minutes., Remove from heat.
  3. Finished meat is taken from the broth, cut into small cubes and returned back to the pan.
  4. Cucumbers are cut into strips, sausage and ham into cubes. These products are lightly fried in a pan, then transferred to a boiling broth (you can pour ½ cup cucumber brine). Salt, pepper, sprinkle spices. Cook for 7 minutes.
  5. Next add onions and carrots. Cook for another 5 minutes. Turn off the stove.

In a pan, you can immediately put slices of lemon and olives. Although usually they are laid out on plates when serving dishes, adding sour cream and herbs to the same.

Before serving, let the soup stand for 15 minutes under a lid.

Ingredients and Cooking with Lemon

Lemon is used not only to decorate the finished dish, but also added to the hodgepodge at the final stage of preparation. It goes well with olives.

 

For soup you will need the following products:

  • beef - 700 g;
  • sausage (boiled and smoked) - 200 g of each type;
  • sausages - 200 g;
  • hunting sausages - 200 g;
  • pickles - 4–5 pcs.;
  • carrots - 1 pc. (if it is large);
  • onion - 1 pc.;
  • lemon - 1 pc.;
  • tomato paste - 3-4 tbsp. l .;
  • olives with brine - 1 can;
  • pepper, herbs, other spices (including bay leaf) - to taste;
  • salt - if necessary.

The amount of water for the soup is at least 3 liters.

Cooking step by step:

1. The washed beef is placed in a pan and set to cook. During boiling, remove the foam, after which the meat is cooked for 1.5 hours over medium heat.
2. While the beef is cooked, sausages are prepared by cutting them into slices or strips. Then they are laid out in a pan and fried.
3. Finely chop the onions and pickles, grate the carrots. Fry the vegetables in another pan, after which they add tomato paste. Keep on low fire for another 7 minutes. If desired, sprinkle the mixture with spices.
4. Add the fried meat products to the vegetables, mix everything and stew for 10 minutes.
5. Ready beef is taken out of the pan, allowed to cool. Cut into small pieces.
6. Beef is returned to the boiling broth. A mixture of vegetables and meat products from a frying pan is put there. Cook for 5 minutes.
7. Add circles of olives and pickle from a jar, juice and slices of lemon, spices. Cook for another 3-5 minutes.

If there is not enough salt, you can add a little salt. The dish is served with sour cream, with herbs.

With smoked sausage

The recipe for smoked sausage hodgepodge differs little from the classical way of cooking. Potatoes added to the soup will help diversify the taste.

For hodgepodge should take:

  • water - about 2.5 l;
  • beef - 300 g;
  • smoked sausage - 400 g;
  • bacon - 70 g;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • pickles - 4-6 pcs.;
  • potatoes - 3-4 pcs.;
  • tomato paste - 3 tbsp. l .;
  • salt, pepper, other spices, garlic - to taste;
  • greens, lemon, olives.

Step by step cooking:

  1. To get the broth, beef is boiled: it will be cooked faster if the raw meat is cut into pieces immediately.
  2. Potatoes are cut - they are put in a meat pan when the beef is half ready.
  3. Bacon (or bacon) is laid out in a pan. First, grated carrots are fried on it, then onions are added, and fried. Slices of pickles and smoked sausage, garlic, tomato paste are sent to the vegetables. Everyone mixes. The grill is kept on low heat under the lid for 10 minutes.
  4. In 10 minutes until the beef and potatoes are ready, put vegetables and sausage from the pan into the soup. Salt, pepper, lay bay leaf.

After removing from heat, insist 30-60 minutes. The dish is decorated with lemon and olives, sprinkled with herbs, served with sour cream.

Cooking in a slow cooker

Traditional hodgepodge recipe is easy to cook in a slow cooker.

 

For soup, take the following ingredients:

  • hot water - 2 l;
  • beef - 500 g;
  • smoked meat products - 300 g;
  • onion - 1 pc.;
  • pickles (with brine) - 4 pcs.;
  • capers - 500 g;
  • tomato paste - 3 tbsp. l .;
  • salt, pepper, bay leaf - to taste;
  • vegetable oil;
  • slices of lemon, olives.

Step-by-step cooking process:

  1. The beef is washed, cut into slices and stacked in a slow cooker. The meat is poured with boiled water. The lid is closed, press the "Extinguishing" button (cooking for 2 hours). When the broth is ready, it must be filtered.
  2. Meat from the broth, meat products, onions, capers and pickles are cut.
  3. Oil is poured into the bowl, onions are placed, the “Baking” function is selected.
  4. After 7 minutes Tomato paste is added there. Cook for 10 minutes, not forgetting to stir.
  5. Capers, pickles and a little cucumber pickle are sent to the onions. Stew for 7 minutes.
  6. Then put meat products and boiled beef, slices of lemon, slices of olives, salt, spices in a bowl.Cook for 7 minutes.
  7. The contents of the bowl are filled with broth (to the "maximum").
  8. The slow cooker is closed, select "Soup / Stew", setting the timer for 20 minutes.

Ready hodgepodge is allowed to infuse for 10 minutes.

Mushroom Solyanka

This variety of hodgepodge refers to lean dishes. The basis for it is a broth cooked from dried mushrooms. You will also need fresh and pickled mushrooms.

 

Ingredients for hodgepodge on mushroom broth:

  • dried mushrooms - 50 g;
  • pickled mushrooms - 300 g;
  • fresh mushrooms (thawed champignons are suitable) - 300 g;
  • cooked sausage - 200 g;
  • large onion - 1 pc.;
  • large carrots - 1 pc.;
  • tomato paste - 2-3 tbsp. l .;
  • soy sauce - 1 tbsp. l .;
  • salt, pepper, other spices - to taste;
  • slices of lemon, olives (or olives), greens - to add to the finished soup;
  • vegetable oil for frying;
  • water for soup - at least 1.5 liters.

Step-by-step preparation:

  1. Dried mushrooms are poured with boiled water at room temperature and left for 1 hour. After soaking, they are cut.
  2. Fresh chopped mushrooms are fried in a pan for 6-8 minutes.
  3. Pickled mushrooms are cut into pieces.
  4. In another pan, chopped onions and carrots are fried, chopped sausage is attached to them, everything is mixed with tomato paste.
  5. They set the water to boil. After boiling, put in the pan pieces of dried mushrooms. Next pour the water where the mushrooms were soaked (before infusion it must be filtered). Mushrooms boil for about 15-20 minutes. (cooking time depends on the type of mushroom).
  6. Fresh fried mushrooms are added to the pan, followed by pickled mushrooms. Salt, use spices. Cook for another 5 minutes.
  7. Onions are sent to mushrooms with carrots and sausage. Cook for 7 minutes.
  8. When the soup is almost ready, pour soy sauce, mix. If necessary, salt a little more. After removing from heat, let stand under the lid for 15 minutes.

Served, like a classic hodgepodge, with lemon, olives, sour cream, herbs.

Solyanka soup with sausage and olives is suitable for both everyday and festive dinners. A large number of cooking options for the original first course will diversify the usual diet.

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