If there is no time to prepare a complicated dinner, the hostess should remember the existence of such a dish as soup with sausage. It is cooked very quickly, but it turns out tasty and satisfying. Sausage can be used both boiled and smoked, add any vegetables and cereals to it. Endless scope for culinary fantasies!

Classic hodgepodge recipe

Ingredients:

  • 3 to 4 potatoes;
  • 2 sour cucumbers;
  • carrots and onions;
  • 5 - 6 hunting sausages;
  • 10 g tomato paste;
  • salt, sugar and spices;
  • 150 g of cooked sausage;
  • vegetable oil;
  • 2.5 l of purified water;
  • lemon.

Cooking:

  1. Fry a small amount of chopped onions and carrots in vegetable oil.
  2. Send grated sour cucumber to the vegetables, 4 - 5 thin slices of lemon, pasta and sugar. Hold the mass on fire for 8 to 9 minutes.
  3. In boiling water, send half the onion and all the potatoes, cut into small pieces.
  4. After boiling again, transfer the frying pan to the pan.
  5. When the potato slices soften, send two types of ground sausage to the soup. Salt the treat and add spices.
  6. Cook a few more minutes.

This is a rather primitive version of hodgepodge with sausage, the taste of which can be improved with dried / fresh herbs, sour cream, olives or olives.

The original recipe for meat components and smoked meats should be at least five types.

But the proposed option is cheaper and easier to implement.

Smoked sausage pea soup

Ingredients:

  • 1 kilo of potatoes;
  • a pound of peas;
  • 250 g of carrots and onions;
  • salt and seasoning;
  • vegetable oil;
  • 3.5 liters of filtered water;
  • 350 g of quality smoked sausage;
  • 1 bunch of dill;
  • a pair of leaves of parsley.

Cooking:

  1. Rinse the peas until the water is clear and pour cold water on it for several hours.
  2. Rinse the peas again, send them to the pan and pour 3.5 liters of water there. Simmer until tender.
  3. Cut the potato into small arbitrary pieces. Peel the sausage from the film and chop it with cubes.
  4. Fry chopped vegetables until browned.
  5. Pour potatoes to boiled peas.
  6. When the vegetable is ready, add the sausage, salt, selected spices and lavrushka. Transfer the frying to the pan.
  7. Cook the pea soup with smoked sausage for another quarter hour.

Serve with fresh dill and white crackers.

Cooking with an egg

Ingredients:

  • 5 small potatoes;
  • 1 pc. carrots and onions;
  • 1 parsley root;
  • 3 cloves of garlic;
  • 1 egg
  • 150 g of processed cheese without additives;
  • 250 g smoked sausage;
  • ½ bunch of greens;
  • vegetable oil and salt.

Cooking with sausage and egg:

  1. Peel, wash and cut the potatoes into cubes. Pour in water and send to cook.
  2. Add parsley root to the pan and put the frying onion and carrot.
  3. Pour the sausage cut in any convenient way to the rest of the products.
  4. Add chopped herbs and garlic, as well as salt to taste.
  5. When the potatoes soften, pour the beaten egg into the pan (the protein with the yolk should completely combine). With one hand, add the ingredient to the soup, and with the other actively stir it.
  6. Send cheese cubes there. When they are completely dissolved, soup can be tasted.

Such a dish with sausage and egg is prepared not only simply, but also very quickly.

Cream Cheese Option

Ingredients:

  • 2 processed cheese without additives;
  • 200 g smoked sausage with a minimum splash of fat;
  • 1 onion;
  • 3 potatoes;
  • vegetable oil;
  • fresh parsley;
  • garlic.

Cooking:

  1. Cut the potatoes into cubes and pour ice water on for about 10 minutes. Then wash the vegetable slices and put them in a pot with boiling water.
  2. Fry the sausage pieces together with chopped onions until the latter is rosy in vegetable oil.
  3. Send the frying to the broth with already softened potatoes.
  4. Add a little frosted grated processed cheese and salt the soup.
  5. After boiling again, add crushed garlic and chopped herbs.

Remove the finished cheese soup with sausage from the stove and leave to brew under a tightly closed lid for a quarter of an hour.

Sausage and Vermicelli Soup

Ingredients:

  • 2 to 3 potatoes;
  • 1 pc. carrots and onions;
  • 2 cloves of garlic;
  • 250 g of cooked sausage;
  • 1/3 Art. shallow vermicelli;
  • salt and pepper.

Cooking:

  1. First, send the potato bars to boil in a three-liter pan.
  2. When they become soft, add salt and pepper to the soup.
  3. Cook a frying of sausage cubes, chopped vegetables and garlic plates. Transfer it to potatoes.
  4. Pour vermicelli and cook for another 5 - 7 minutes.

Ready soup with sausage and noodles served with homemade rye crackers.

Bean first course

Ingredients:

  • 450 g chicken soup set;
  • 200 g of red canned beans;
  • 5 potatoes;
  • 3 l of water;
  • 250 g of Krakow sausage;
  • 2 onions and 1 carrot;
  • half a liter of tomato juice;
  • 2 g of salt and pepper;
  • 25 g of green onions;
  • 1 pinch of French herbs;
  • olive oil;
  • 5 dessert spoons of sour cream.

Cooking:

  1. Pour the chicken soup set with water, add salt, pepper and simmer for about an hour.
  2. Pour chopped potatoes into a ready-made broth.
  3. Fry chopped onions and carrots with sausage until browning in olive oil. Then pour over tomato juice and simmer for 8 to 9 minutes under the lid. Add spices and salt to taste
  4. Transfer the mass from the pan to the finished broth with softened potatoes. Cook the soup for 10 to 12 minutes.
  5. Add canned beans without liquid and add treats if necessary. Turn it off immediately and leave it to brew for a quarter of an hour.

Serve with sour cream and chopped green onions.

Sausage Tomato Soup

Ingredients:

  • 2 potatoes;
  • onions and carrots (1 pc.);
  • 4 small tomatoes;
  • 4 smoked sausages;
  • 1 pinch of caraway seeds;
  • salt, dry basil and black pepper;
  • 3 dessert spoons of tomato paste;
  • a bunch of varied fresh herbs;
  • 1 tsp Sahara.

Cooking:

  1. Fry chopped onions with carrots in a small amount of any fat. Add tomato paste, add salt, all spices and granulated sugar recommended in the recipe. Simmer the mixture over low heat for 10 to 12 minutes.
  2. Cut potatoes at random. Rub the tomatoes on a fine grater without skin. Coarsely chop the sausages and fry until lightly crusted.
  3. All prepared ingredients and tomato mass from the pan should be sent to the pan, add water and add salt if necessary.
  4. Cook the dish until the vegetables soften and add chopped greens.

Remove the soup from the heat and let it brew for several minutes.

How to make kharcho

Ingredients:

  • 350 g hunting sausages;
  • 80 g of dry rice;
  • 1 onion;
  • 3 garlic cloves;
  • 100 g of tomato sauce;
  • 1.5 liters of filtered water;
  • salt, suneli hops, fresh herbs;
  • vegetable oil.

Cooking:

  1. Fry the onion in cubes in vegetable oil and send it to boil with dry rice.
  2. Fry the pieces of hunting sausages in the oil remaining after the onion. Add tomato sauce, darken the ingredients for a couple of minutes and transfer to soup.
  3. Salt the dish, add mashed garlic, spices and chopped fresh herbs.
  4. Boil the soup until soft rice.

Serve with cheese croutons.

Spicy spicy dish

Ingredients:

  • 4 l of strong chicken broth;
  • 3 to 5 potatoes;
  • fresh garlic to taste;
  • 2 - 3 pcs. Tomatoes
  • 1 large fleshy sweet bell pepper;
  • 1 chilli pod;
  • 3 - 4 hunting sausages;
  • fresh greens;
  • 1 PC. onions;
  • salt and spices;
  • 1 carrot.

Cooking:

  1. Hunting sausages, if necessary, carefully cleaned and cut into small circles. Fry them until a crispy crust appears in any oil. It is best to use a mixture of vegetable and cream for this purpose.
  2. In a frying pan to the already fried sausage, send straws of raw carrots, miniature onion cubes and finely chopped fresh garlic. The amount of the latter is determined by each cook according to his taste.
  3. After a couple of minutes of joint frying the ingredients, send them a straw of peppers, grated peeled tomatoes, all the spices and salt to taste.
  4. Preheat chicken stock, send randomly chopped potatoes into it and cook until tender.
  5. Add the contents of the pan to the soup.

Simmer for another 10 to 12 minutes. Pour into plates and sprinkle with chopped selected fresh herbs.

Miner soup with buckwheat and sausage

Ingredients:

  • 2 l of filtered water;
  • 80 g of buckwheat;
  • 3 potatoes;
  • 1 pc. carrots and onions;
  • 2 dessert spoons of sunflower and butter;
  • 350 g cooked sausages;
  • salt, pepper, ground coriander and fresh herbs.

Cooking:

  1. Rinse all vegetables and peel if necessary. Free the sausage from the shell. It is good to sort buckwheat from various litter and rinse with running cold water.
  2. Finely chop the onions and potatoes. Grind carrots into strips using a special Korean grater.
  3. Chop the sausage in medium slices.
  4. In a deep pan, immediately heat two types of oil. Put vegetables in the mixture and fry with frequent stirring until lightly browned.
  5. Bring salt water to a boil in a saucepan. Move the contents of the pan and all the spices there, pour the sausage and potatoes.
  6. Add buckwheat and cook soup until all ingredients are cooked. Add as desired.

Garnish the dish with plenty of fresh herbs and serve.

Buckwheat makes this soup especially hearty and nutritious.

The most delicious first dish can be prepared from homemade home-made sausage. It can be pork, beef, chicken or made from any other type of meat. If such a product was not at hand, then a high-quality store one will do.

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