The composition of any recipe for hodgepodge with sausage includes several varieties of sausage and meat. The greater their diversity, the richer the taste will turn out, but an important component of any soup is a rich meat broth. Do not try to cook a dish on water or vegetable broth, since the “poor” taste of the prepared hodgepodge cannot be fixed with either spices or sour cream.

It is preferable to cook the broth in advance by lowering a piece of meat on the bone into cold water and boiling it until cooked. Cooked meat taken from the bone can be used as an additional ingredient in the preparation of hodgepodge, and you can restrict yourself only to sausages, using meat at your own discretion.

Not a single hodgepodge can do without the use of pickles. In this case, experienced housewives are not advised to use pickled cucumbers. The finished dish should smell appetizing with garlic and currant leaf.

The classic recipe for spicy hodgepodge with sausage

  1. 2 liters of ready-made saturated beef broth are filtered in a saucepan and brought to a boil.
  2. 700 grams of various, but always fresh sausages, are cut into thin strips and fried with 300 grams of boiled meat, taken from the bone, cut into strips.
  3. A large onion is peeled and cut into a small cube.
  4. 200 grams of barrel cucumbers are cut into strips and passaged with onions to 50 grams of butter for 5 minutes.
  5. Then added 2 tbsp. tablespoons of tomato paste and a quarter cup of broth, left to languish under the lid for another quarter of an hour.
  6. Half a glass of brine is poured into a separate saucepan, brought to a boil and boiled for 5 minutes, without forgetting to remove the foam formed on the surface.
  7. Sausages with meat, cucumbers and boiled cucumber pickle are laid out in the broth.
  8. The soup is cooked for 5 minutes, after which 10 olives cut into slices are added to the pan, brought to a boil and removed from the heat.

A hodgepodge, prepared according to the classic recipe with sausage, is poured into portioned plates, each of which is filled with a thin slice of lemon and sprinkled with herbs. Sour cream is served separately in the sauceboat.

With beef

  1. 300 gr of beef fillet is boiled in three liters of water. The meat is taken, the broth is filtered.
  2. The cooled fillet is cut into thin strips.
  3. The onion is diced and fried with grated carrots. In the end, a couple of Art. tablespoons of tomato paste and cooked for another 5 minutes.
  4. 3 pickled cucumbers are cut into strips, stewed in ½ cup cucumber pickle until soft.
  5. The broth is brought to a boil, then meat and vegetable roasting are laid out in it.
  6. 3 potatoes are cut into a small stick, added to the broth and boiled until soft.
  7. 200 g of cooked smoked sausage, 200 g of smoked meat and 6 sausages are cut into thin strips and laid out in a pan when the potatoes are ready.
  8. Then, cucumbers stewed in brine, a mixture of peppers, a bay leaf and fine salt (if necessary) are added to the soup. Boiled for another 5-10 minutes.
  9. Pour olives a minute before turning off the fire.

Before serving, put on a plate a slice of lemon, a little greens and sour cream.

With sausage and ham

  1. Chicken breast is boiled until ready in 3 liters of water and cut into strips.
  2. In a strained and brought to a boil broth, 3-4 tubers of potatoes cut into cubes are laid out.
  3. Three pickles are cut into strips, passaged and added to almost cooked potatoes.
  4. 200 grams of ham, 200 grams of cervelat and 150 grams of doctor's sausage (replaced with milk sausages) are cut into thin strips.
  5. The onion is diced and fried until golden brown. Then a mixture of meat products, half a glass of broth and a couple of Art. tablespoons of tomato paste. The fire is reduced, the ingredients are left to languish under the lid for 10 minutes.
  6. The contents of the pan are transferred to the potato pan, spices are added, a mixture of peppers and, if necessary, the hodgepodge is salted. Boiled for another 10 minutes and removed from the fire.

Served with a thin lemon slice and olives.

Aromatic smoked hodgepodge

  1. In a three-liter saucepan, cook the broth with 600 g a piece of beef on the bone. It is important to drain the first liquid, then pour the meat with clean water, bring to a boil, put the onion and cook for an hour and a half, periodically removing the foam.
  2. Half an hour before the end of cooking, throw a bay leaf and a few peas of pepper into the broth.
  3. The cooked meat is taken out, the liquid is filtered.
  4. A large onion is cut into small cubes and fried for 5 minutes. 4 pickles, diced and diced, are fried for no more than 5 minutes. Then in the pan is placed 3 tbsp. tablespoons of tomato paste and a little broth, cover and leave to simmer for 10 minutes.
  5. 200 grams of hunting sausages, 200 grams of smoked sausages, 100 grams of salami and 250 grams of smoked chicken breast are diced and lightly fried in a dry frying pan.
  6. The strained broth is brought to a boil, then fried smoked meats, beef taken from the bone and cut into cubes are placed in it. Everything is cooked for 7 minutes, after which capers are added - 3 tbsp. spoons, as well as passivated vegetables.
  7. ½ cup cucumber pickle is boiled separately for 5 minutes, and poured into a hodgepodge.
  8. After seven minutes, a laurel leaf, a mixture of peppers, herbs and salt are put in the soup. Bring to a boil, add 100 grams of olives and slices of lemon, after which the fire turns off. Before serving, soup hodgepodge should be infused under the lid for about 20 minutes.

Tasty soup with sausage and mushrooms

To prepare a hodgepodge with sausage and mushrooms, it takes a lot of time, but the result will fully justify the time spent 2 hours.

  1. 300 gr of beef fillet is chopped into strips and fried until golden brown.
  2. Two onions are cut into a small cube and passaged until tender with two grated carrots.
  3. A pair of large potatoes, chopped into small slices, is added to the fried vegetables along with 300 grams of canned mushrooms. The ingredients are mixed and stewed under the lid until the potatoes are ready. After this, 50 g of tomato paste is added and everything languishes for another 3-5 minutes.
  4. 150 grams of smoked sausage, 3 milk sausages and 150 grams of boiled-smoked pork are cut into strips and fried in a dry pan.
  5. Two liters of meat broth are poured into the pan, brought to a boil, after which the stewed and fried ingredients, 3 pickled cucumbers, chopped into thin strips, ½ cup boiled cucumber brine and 50 grams of olives are laid out. The solyanka is boiled for another 10 minutes, removed from the heat and infused for about an hour.
  6. The soup is decorated with a slice of lemon, herbs and sour cream.

Step by step recipe for hodgepodge with meat

  1. From 400 g of meat, 3 liters of aromatic broth is cooked.
  2. The onion is cut into thin half rings, the carrots are rubbed. Vegetables are fried in 50 g of sunflower oil until the onions are transparent.
  3. 300 gr of pickles are cut into strips.
  4. Half a kilogram of various sausages and boiled meat are cut into strips.
  5. Fry is laid out in a boiled broth and cooked for 20 minutes.
  6. At the end of time, pickles and meat products are added. Everything is seasoned with your favorite spices and salted (if necessary), cooked for another 15-20 minutes. After turning off the gas, the hodgepodge is infused for half an hour.
  7. Served hearty soup with a slice of lemon.

With the addition of potatoes

  1. 2.5 liters of liquid are poured into the pan and brought to a boil, after which 4 potatoes are dropped into it.
  2. Onion, fried until golden brown on 50 g of sunflower oil.
  3. 3 pickles are added to the onion and stewed for a quarter of an hour over low heat.
  4. 300 g of cooked sausage, lightly fried, then 200 g of smoked sausage is added to it, and fried for another 5 minutes.
  5. 70 gr of tomato paste is added to the fried sausages, and it simmers for 2 minutes.
  6. All components are diced.
  7. The contents of both containers are laid out in a pan with prepared potatoes. Solyanka is pepper, salt and cook for about 10 minutes.
  8. The finished dish is served with olives, a slice of lemon and a sprig of greens.

Multicooking

  1. Separately, 1.5 liters of aromatic broth is cooked from 200 g of meat.
  2. A pair of onions is diced and passaged in vegetable oil in a bowl, setting the device to the “Baking” mode.
  3. 200 grams of smoked sausage, 2 milk sausages, 150 grams of cooked sausage and boiled meat are cut into strips, laid out to the onion, continuing to fry for another 5 minutes.
  4. Then put 4 pickles in a bowl, chopped into thin strips and 50 grams of tomato paste, everything is mixed and passaged for another 3 minutes.
  5. The program of the device changes to the “Soup” mode. 1.5 liters of hot broth is poured into the aromatic passivation. Solyanka is cooked for a quarter of an hour with the lid closed.
  6. After that, capers, olives, spices are added to the soup. Close the lid, continuing cooking for another 20 minutes.
  7. For serving for dinner, halves of lemon are separately cut.

With sausage and cabbage step by step

  1. 400 grams of sausages or sausages and 150 grams of hunting sausages are diced and lightly fried without using oil.
  2. Diced onions, passaged with sausages for 10 minutes.
  3. Then a couple of Art. tablespoons of tomato paste and water (so that it reaches the surface of the sausages). The ingredients are mixed, covered with a lid and stewed for another 10 minutes.
  4. 80 g of chopped olives and olives are sent to the pan with sausage and tomato for 5 minutes.
  5. In a pan, bring to a boil 3 liters of liquid, then 400 g of finely chopped sauerkraut is dispensed into it and cooked for half an hour.
  6. At this time, half a kilogram of fresh cabbage is not shredded long, but rather thinly, laid out in a saucepan to the softened sauerkraut and cooked until cooked.
  7. Aromatic dressing is laid out in a pan with ready cabbage, several thin slices of lemon are added, the hodgepodge is brought to a boil, boiled for another minute and removed from the heat.

Ready hodgepodge is served at the table with sour cream and chopped herbs.

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