Solyanka cooks very quickly and often helps busy housewives when there is no more than an hour to cook dinner. Solyanka with sausages is cooked especially quickly, because almost all products used in recipes do not require long-term heat treatment.

Fresh cabbage solyanka with sausages

Solyanka with cabbage and sausages is easy and short-lived.

We suggest you consider the following recipe:

  • cabbage - 150 g;
  • carrots - 1 small;
  • onion - 1 small head;
  • sausages (for every taste) - 5 units;
  • tomato paste - 2 tables. l .;
  • Italian herbs - 5 g;
  • Lavrushka - 2 leaves;
  • black pepper - 5 peas;
  • allspice - 2 peas;
  • any lean oil - 2 tables. l .;
  • salt;
  • fresh parsley - 10-15 branches;
  • dill - 10-15 branches.

Cooking cabbage hodgepodge:

  1. Sausages cleaned from film and cut into circles. Fry in hot oil until a small crust appears. So the soup will turn out more rich and fragrant, and sausages will be tastier.
  2. After that, peel and cut smaller onions. We shift it to sausages and continue cooking for a few more minutes, not forgetting to mix everything.
  3. Next, you need to peel the carrots, finely chop or rub it and put it in sausages and onions. Season with herbs, pepper and salt. Mix well.
  4. Finely chop the cabbage, having previously removed several top sheets from it. Transfer to other products, mix and cook for 2-3 minutes under the lid. Then pour in water so that it is 3-5 cm higher than all products. Put the pasta and mix it well. Reduce the fire and extinguish all together for 30-40 minutes, stirring occasionally.
  5. Rinse the greens, chop finely and use when serving the first dish.

With the addition of potatoes

Solyanka with sausages, potatoes and cabbage will be very satisfying:

  • milk sausages - 250 g;
  • hunting sausages - 300 g;
  • potatoes - 4 tubers;
  • pickles - 2-3 small;
  • salt, pepper - at the discretion of the hostess;
  • lemon juice - 1 table. l .;
  • onion and carrot - 1 small unit each.

Cooking a quick soup with potatoes:

  1. Peel the vegetables. To begin with, cut the potatoes into small cubes and put them to boil, sometimes removing the foam.
  2. Meanwhile, cook a frying of finely chopped onions and grated carrots.
  3. Finely chop the cucumbers.
  4. Sausages with sausages cut into rings.
  5. Put the frying, sausage rings and cucumbers into boiled and semi-finished potatoes. Pour a few tablespoons of marinade for saturation. Add lemon juice. Boil for 15 minutes, taste and, if necessary, add a little salt, pepper. Boil a few more minutes on low heat and turn off. Let it brew with a quarter of an hour before serving.

On a note. Add salt to the hodgepodge very carefully and only at the very end of the preparation.

Smoked sausages and pickled cucumbers, which are always part of the hodgepodge, give a lot of salt to the broth.

Sauerkraut solyanka with sausage

Sauerkraut adds a little pleasant sourness to the dish. You can cook this soup according to the same recipe as a hodgepodge with fresh cabbage. You can also add some potatoes and various meat ingredients to the dish.

It is not necessary to put pickles in sauerkraut with sausage, as is usually done - the first one will be quite salty.

With mushrooms

  • smoked sausages - 300 g;
  • skinless chicken - 300 g;
  • onions - 2 medium;
  • carrot - 1 small;
  • champignons - 100-150 g;
  • pickled cucumbers - 2 small;
  • Lavrushka - 3 leaves;
  • ground pepper - 2-3 pinch;
  • vegetable oil - 1-2 table. l for frying.

A simple mushroom hodgepodge is prepared as follows:

  1. Rinse the chicken and boil until cooked, periodically removing the foam.
  2. Meanwhile, chop the sausage, rinse the mushrooms if necessary and cut into small pieces.
  3. Peel the carrots and their tear-onion friend, finely chop, fry in oil until tender. Separately, fry the mushrooms until the liquid completely evaporates from them.
  4. Remove the cucumbers from the jar, let the liquid drain a little and cut into smaller sticks.
  5. Cut olives into rings.
  6. Remove the finished meat from the pan, allow to cool. Put the frying and other prepared foods in the broth, leaving the olives for serving. Cook over low heat for 15-20 minutes. During this time, the meat has cooled slightly and it can be sorted into fibers or chopped into cubes, which must again be put in a hodgepodge.
  7. Season the dish, mix and cook until boiling.

Serve with olives and season with sour cream if desired.

Read also: hodgepodge with sausage

Spicy hodgepodge with sausages

  • boiled sausages - 150-170 g;
  • onion - 1 small;
  • canned cucumbers. - 2 medium;
  • carrots - 1 small;
  • tomatoes - 3 medium, red;
  • olives / olives - 5 units;
  • ground pepper - a pinch;
  • potatoes - 3-4 units;
  • lemon - ½ fruit;
  • salt - ¼ table. l (you can do more, but you need to try - canned cucumbers also add salinity to the dish);
  • chili pepper - 1 small pod;
  • parsley - 4 branches.

Cooking hot hodgepodge:

  1. Prepare the vegetables. Wash everything. cut the tomatoes into small cubes, peel the potatoes and cut into medium sized slices. Peel and finely chop the onion, peel and grate the carrots, chop finely the cucumbers.
  2. Put the potatoes on a boil, and make a dressing of onions and carrots, frying them in oil. When the frying is almost ready, put the tomatoes on it and season with finely chopped chili. Mix well.
  3. While the potatoes are cooked and the dressing is stewed, we cut the sausages medium-sized, commensurate with pieces of vegetables.
  4. Remove foam from potato broth. When the potatoes boil for 7-10 minutes, put the dressing, cucumbers, sausage and add a little marinade from the preservation to it for a rich taste.
  5. Squeeze the juice from the lemon and add to the hodgepodge. Season with pepper. Boil everything together for another 10-12 minutes.

When serving, put olives in a serving plate and fill it with hodgepodge.

In a slow cooker

  • water - 2.8 l;
  • potatoes - 4 medium;
  • onion - 2 small units;
  • carrots - 1 medium;
  • pickled cucumbers - 2 medium;
  • smoked sausages - 350-400 g;
  • beef or pork without fat - 250 g;
  • tomato paste - 2 tables. l .;
  • olives to taste;
  • salt, pepper, fresh herbs;
  • lemon — 1 small fruit.

Cooking a delicious and satisfying hodgepodge in a slow cooker:

  1. Rinse the meat tenderloin thoroughly, cut into 2-3 parts and set to cook. Cutting is not necessary, but the product will cook faster. In the "Cooking" or "Soup" mode, cook for 40-45 minutes. After time, remove the foam and take out the meat so that it cools down.
  2. Ready meat broth is poured into a separate bowl. From the carrots and onions, according to the classics, we prepare the frying in the “Frying” program for 10 minutes.
  3. We cut smaller sausages and put them into the roasting. We continue to cook another 5-7 minutes.
  4. Finely chop the cucumber, spread it to the dressing with sausages. Pour 3-5 tablespoons of broth, tomato paste and, if desired, a couple of spoons of brine. Stew together for another 10 minutes.
  5. Peel the potatoes, rinse, cut into small cubes or cubes and put them into the roasting pan. Cut the cooled meat and send it there. Fill everything with broth, set the “Cooking” mode for 25-30 minutes.

Put a circle of lemon and 4-6 olives in a plate for hodgepodge, the latter can be cut into 2-3 parts. Pour a serving of hodgepodge and serve.

Rustic

  • sausages of various types - 400 g;
  • cabbage - 350 g;
  • sour cream - 100 g;
  • universal mix of spices - to taste;
  • oil post. - 1 table. l .;
  • onion - 1 unit;
  • carrots - 1 unit;
  • tomato paste - 1 table. l

Cooking hodgepodge in a rustic way:

  1. Prepare a frying of onions and carrots.
  2. Separately, slightly fry sausages, sliced ​​in circles.
  3. Finely chop the cabbage.
  4. Put everything in a saucepan or casserole. Season with sour cream, pasta, spices and salt. Add water so that the consistency resembles a thick soup. Cook for half an hour under the lid over medium heat. Time to pinpoint after boiling.

With sausages and sausage

The solyanka with sausage and sausages is very saturated:

  • smoked sausage - 250 g;
  • milk sausages - 300 g;
  • brisket - 300 g;
  • potatoes - 6 medium tubers;
  • pickled. cucumbers - 6 small;
  • onion - 1 head.

Spicy, saturated hodgepodge based on different smoked meats is prepared as follows:

  1. First, boil the potatoes. Periodically be sure to remove the foam.
  2. While boiling potatoes, cut sausages and brisket, fry them in oil. When the potato boils, we spread the meat components to it.
  3. Finely chop the cucumber and onion, stew for several minutes in the oil left after the sausages. Then add the paste, mix and put the frying in the pan. Add a little brine with cucumbers.
  4. If the hodgepodge does not seem salty enough, add a little salt.

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