Recipe meat hodgepodge with smoked sausage. Combined hodgepodge with sausage
Step-by-step recipes for making classic and combined sausage hodgepodge: how to cook a delicious sausage hodgepodge on the stove, in the oven in pots and in a slow cooker
2018-02-13 Marina DankoGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
5 gr.
9 gr.
carbohydrates
1 gr.103 kcal.
Option 1: The classic recipe for mixed hodgepodge with sausage in meat broth
In the list of products - the entire basic "salt" set. You won’t get a real hodgepodge if it’s not cooked on beef broth, the soup will turn out completely different without smoked ribs and brine. Of course, as is customary for classic recipes, all ingredients must be of the highest, "GOST" quality.
Ingredients:
- three hundred gram calf bone;
- smoked pork ribs - 300 grams;
- seven hundred grams of beef brisket;
- 200 grams of dry smoked sausage and sausages;
- three pickles and a glass of pickle from them;
- two tablespoons of butter and the same amount of vegetable oil;
- two thirds of a glass of tomato sauce;
- a clove of garlic, a couple of bay leaves and a few peppercorns;
- lemon, olives, sour cream and pickled hot peppers - for serving.
Step by step recipe
Put the washed bones in a four-liter saucepan, add water to a volume of about three and a half liters. Put on intense heat, collect the foam until it boils.
Free the brisket from films, if any, lightly beat off with large teeth of the hammer. Together with smoked ribs, dip into the boiled broth. Cook under the lid for exactly two hours, adding parsley and peas.
Dissolve the onion in halves of thin rings, crush in a mortar or just chop the garlic. Spasser to a light blush on a mixture of both oils, add and heat the tomato for a minute.
Cut the sausage into narrow strips, sausages into thin rings. Heat the sausage in a dry frying pan, the task is to dry it slightly, but do not fry. Be sure to boil the cucumber pickle and let it cool a little, cut the cucumbers themselves into centimeter cubes, cutting off the skin with a thin layer.
Remove the meat parts from the broth, remove the bones, removing all the pulp from them. Cut the meat straight while hot and return to the pot. Add there the frying, cucumbers and all sausages. Try adding brine to taste. Let the brine boil and brew a little under the lid. Serve with chopped herbs, sour cream, offer hot peppers and olives.
Option 2: A quick sausage hodgepodge recipe
Almost the same products as in the "classic", only simpler and more modest assortment. The hodgepodge will turn out fragrant and tasty, plus it will also be affordable and, of course, it will be much faster on the table.
Ingredients:
- hunting sausages - four things;
- 150 grams of good boiled sausage;
- one carrot and one purple onion;
- six potatoes, three pickled cucumbers;
- one hundred grams of olives;
- two full spoons of 25 percent tomato and vegetable oil;
- small lemon;
- salt, large bay leaf, hand-ground pepper.
How to quickly cook hodgepodge with sausage
We put an incomplete four-liter pan to boil, there should be enough water so that with all the products it does not reach the edges a little, that is, about three and a half liters.
While the water boils, chop the finely peeled potatoes. Dissolve the onion in half rings and immediately put it into the heated oil. We rub carrots and cucumbers with a large grater, cut the sausage into narrow strips, sausages - just in circles.
To a slightly browned onion, first put carrot shavings, and after softening cucumbers and tomato paste. Stir and simmer for five minutes over low heat. We transfer the frying to the pan to the still unprepared potatoes and slowly cook until it softens.
Salt, put lavrushka and pepper to taste. When the potatoes are completely cooked, add chopped sausages and sausage, boil for several minutes and season the hodgepodge with chopped lemon and olives.
Option 3: Fragrant hodgepodge with sausage and smoked meats
Raw smoked sausage and brisket - two meat products are enough to fill the kitchen with the fragrance of freshly brewed hodgepodge. For lovers of spicy dishes, serve pickled hot peppers and fragrant marinade in a crystal glass with this simple soup.
Ingredients:
- a quarter kilogram of smoked brisket;
- two hundred grams of pickles and potatoes;
- 180 grams of raw smoked sausage;
- carrots - 150 grams and 50 gr. Luke;
- a spoonful of oil, vegetable and a third of a glass of tomato;
- one hundred grams of olives, dill, lemon, salt, spices and sugar.
How to cook
Calculation of products for a three-liter pot. Pour water into it and bring to a boil, leaving about a quarter of the volume for the rest of the ingredients. We put chopped potatoes and onions in boiling water, the shape of the cut is arbitrary, but the size is small. We cook vegetables for a quarter of an hour, during this time chopping other products.
We cut the sausage and brisket into 1.5-centimeter cubes, peel and rub the carrots with large chips, cut the cucumbers, like meat, but a little smaller. Stew carrots in hot oil for three minutes and spread smoked meats to it. Stir, sauté the same amount, then add the tomato, salt, sugar if desired, add a ladle of water from the pan. Add cucumbers and mix, simmer for seven to eight minutes.
We spread the browning, spices to the boiled potatoes, mix and add to taste. Cook for another seven minutes, then insist for half an hour. Serve with chopped dill, chopped olives and lemon, season with sour cream.
Option 4: Meat hodgepodge with sausage
It is very important for the richness of the taste of the hodgepodge to properly cook the broth. There are no tricks, but carefully monitor the readiness of the meat, as soon as it reaches the recommended condition - immediately take it out of the broth, if you overcook it a little, the soup will lose almost all its charm.
Ingredients:
- pork on the bone (ribs) - 700 grams;
- two hundred grams of any smoked meat, ham and sausage;
- four small pickled cucumbers;
- one hundred grams of olives;
- two tablespoons of ketchup and three - vegetable oil;
- large lettuce;
- pepper, ground and pea - to taste;
- sour cream and lemon for serving portions.
Step by step recipe
Pour the washed meat with clean, always cold, water and put on a “fast” fire. The volume of water is 2.5 liters, but take a four-liter pan, for convenience. Cook for exactly an hour, then add some salt and cook until the flesh begins to fall behind the bones.
We cut all smoked meats into small cubes, cucumbers into thin strips, onions arbitrarily, but also finely. Remove the cooked meat from the bone and cut it, put it back together with smoked meats, detect a quarter of an hour, boiling is minimal.
We pass the onion in oil, when it starts to brown along the edges of the pieces, quickly knead the tomato into the passerovka, put the cucumbers there, add a quarter cup of broth. Warm up for five minutes, and transfer to a saucepan.
After boiling the soup with sautéing for several minutes, we try for salt, season with olives and chopped herbs, turn it off and insist at your discretion.
Option 5: Solyanka with sausage and beans
We cook the beans, the finished canned product will not work. It is not worth adding bean broth to the broth, it greatly cloudes the hodgepodge. Colored beans are preferred, and café-au-lait or brownish beans are the best choice. For the beauty of the dish, take medium-sized beans.
Ingredients:
- half-smoked sausage - 200 grams;
- two large cucumbers (salted);
- a glass of boiled beans;
- a handful of chopped dill;
- one large carrot and two onions;
- half a glass of thin tomato;
- garlic;
- two tablespoons of oil, sunflower.
How to cook
Peel all fresh vegetables, cut the skin of pickles at your discretion, judging by how soft it is. Grate the carrots coarsely, and the garlic, on the contrary, with the smallest grater. Cut sausage and onions into small squares.
Pour oil at the very bottom of the pot, ignite for a short time and put carrots in it. After a minute, add the onion and sauté, stirring, until soft. Add the sausage, season with garlic, soak for a couple of minutes, then put the cucumbers and, continuing to stir occasionally, heat for a few more minutes.
Put the beans and potatoes in the pot, mix the food and pour six cups of boiling water. Boil, guided by the readiness of the potatoes, a minute or two before turning off, add tomato juice and put a little chopped garlic.
Option 6: A simple recipe for a mixed hodgepodge with sausage in pots
Homemade thickened sour cream will help to make a hodgepodge in pots even more unusual - add a teaspoon per serving, along with greens. It is good to proceed as follows - gently mix the mixture of salt, grated garlic and chopped dill into the still soft sour cream. Put teaspoons on a flat plate, cover with another and freeze hard.
Ingredients:
- meat broth - two liters;
- 150 grams of juicy ham and boiled sausage without bacon;
- champignons canned in pieces - a glass;
- two fresh tomatoes and pickles;
- four tablespoons of Farmer's butter, butter;
- large lettuce;
- a quarter of a small lemon;
- fifteen olives;
- three tablespoons of chopped greens, to choose from;
- pepper and low-fat sour cream.
Step by step recipe
For hodgepodge, we cook the broth specially, in advance, or take the remaining ready-made one. It is very good if it is cooked from several types of meat, excluding offal and offal. Meat from the bones will complement the components of the saltwort very well, so be sure to cut it off and chop it into soup.
We cut the ham with sausage no larger than a piece of refined sugar and brown it in butter. Cut the peeled onion finely and sauté in another pan, put the tomato, mix, and after a couple of minutes add chopped or grated cucumbers. We add the broth so that the sautéing is no longer fried, but stewed, and hold for up to ten minutes, loosely covered with a lid.
We distribute the products evenly among the pots, while we leave the olives, tomatoes, lemon and greens on the table. Fill with broth, place the pots on a wire rack (tray) and heat the air in the oven to 180 degrees. Ready for an hour.
Sliced tomatoes and lemon, cut in two olives, add to the finished soup, mix. It is customary to serve sour cream separately, and do it at your discretion with greens, for example, put dill, only taking the pots out of the oven, and serve parsley in bowls.
Option 7: Team Solyanka with sausage in chicken broth
Prepare the broth without cutting fat and skin from the carcass. If you think it came out too greasy, just scoop up the excess with a spoon and discard. It turns out very tasty hodgepodge on poultry.
Ingredients:
- half a small chicken;
- smoked leg or half of the breast;
- one hundred grams of "Doctor's" sausage, bacon, hunting sausages and servelat;
- one onion and a small carrot;
- two pickled cucumbers;
- three tablespoons of ketchup without seasonings and other additives;
- a dozen olives;
- medium-fat sour cream, lemon, small, and greens.
Step by step recipe
The number of products - for 2.5 liters. filtered water, fill it with chicken, fresh and smoked, let it boil and, collecting the foam, cook until tender.
Cut the smoked meat into cubes, a little smaller, in the same shape - peeled onions, and simply grate the carrots into large chips. Slightly smaller than sausages, also cubes, cut cucumbers.
Remove the skin from the boiled chicken, remove the bones too, and disassemble the flesh with your hands into small pieces. Dip the chicken and all other meat products into the broth, note fifteen minutes for a slow boil. Sauté the chopped vegetables until a bright blush, add the tomato to the frying, stew, lay out and mix the cucumbers. Simmer under the lid for five minutes and transfer to the broth.
Add salt to taste, put pepper and heat under the lid for about ten minutes, season with chopped herbs and turn off the heat after a minute. Let it brew for a quarter of an hour or longer. Lemon slices, olives, sour cream are added to portioned plates, although you can offer all this separately, beautifully decorated on a small saucer.
Option 8: Solyanka with sausage and prunes in a slow cooker
The non-standard temperature regime inherent in the multicooker noticeably smooths out all the shortcomings of such a modernized method of preparing traditional dishes. Raw smoked sausages are quite fatty, choose a variety with a minimum of bacon and, if the choice allows, better one with a higher content of beef.
Ingredients:
- three hundred grams of veal with a bone;
- one hundred grams of raw smoked sausage and any smoked meat;
- 400 grams of potatoes;
- large pickled cucumber, weighing up to 150 grams;
- onion, purple onion;
- 50 grams of prunes, green and black olives;
- half a lemon;
- two tablespoons of chopped parsley;
- garlic;
- two tablespoons of oil and tomato.
How to cook
From fresh meat and bones, cook two liters of broth in a saucepan. Peel the onion and potatoes, cut the skin off the cucumber too. Set the frying mode and the timer for half an hour, heat the oil and saute the chopped onion, then add the chopped prunes to it.
Sausage, smoked and boiled meat cut into proportionate slices, lay out to sauté. After five minutes, add the chopped cucumber pulp, mix. We warm up for seven minutes, and put the tomato in the bowl, salt and pepper, we detect the same amount of time.
Potatoes, peeled and diced, are added to the bowl, after which we switch the processor of the device to stewing. Pour in all the broth, program for forty minutes and close the lid until it clicks. A couple of minutes before stopping the process, add greens and chopped garlic.
Due to the large amount of meat and rich broth, hodgepodge is rightfully recognized as the most satisfying first course. And its taste qualities are able to win the heart and stomach of any gourmet. To serve such a soup to the table means to please the family and guests, and this is an undoubted success for the culinary specialist! Today the site is ready to reveal the main secret of hodgepodge, provide a recipe with a photo and describe in detail all the stages of preparation so that you can cope with this dish with a bang.
Solyanka soup classic recipe with sausage
In fact, the traditional hodgepodge involves the use of meat. But it needs to be cooked for at least an hour, which significantly increases the total cooking time. In the modern world, when every minute of the hostess counts, such a soup becomes not very relevant. But replacing the meat ingredient with a related one, sausage, is an excellent way out. The dish turns out to be just as rich and nutritious, and it cooks very quickly. Let's find out the step by step recipe!
The composition of the soup with a total volume of about 4 liters includes:
- 150 grams of boiled sausage;
- 5 hunting sausages;
- 6-7 potatoes;
- 2 red onions;
- 3-4 pickles;
- 1 carrot;
- a tablespoon of tomato paste;
- a few slices of lemon;
- salt, herbs, spices.
How to cook hodgepodge with sausage
As a base for soup, you can use ready-made meat or vegetable broth. If this is not available, ordinary water is suitable - 3-3.5 liters. Dip the chopped potatoes into the boiling liquid. Next, coarsely rub the carrots, cut the onion into half rings. Saute these 2 ingredients in vegetable oil until they become soft. The next step is to add cucumbers, passed through a coarse grater, and tomato paste to the pan, thoroughly mixing the products. We simmer the mass over low heat for four minutes, and only then we send it to the pan, where the potatoes are already becoming soft. At this time, salt the soup and lay your favorite spices. Now it's time for the meat component. We cut the varenka into strips, sausages into half rings. We send it all to the pan. The final chord is lemon slices and greens.
Advice! The right hodgepodge should be spicy, at least a little. If the finished soup lacks “pepper”, you can add cucumber pickle to it.
Solyanka recipe with smoked sausage
It just so happened that almost everyone loves smoked meats. Therefore, pizza, salad, and soup seem to us tastier with smoked rather than boiled sausage. This statement fully applies to hodgepodge, so why not cook it according to a new recipe?
We will need:
- 150 g each of servelat, salami, ham and raw smoked sausage;
- 150 gr potatoes;
- 0.5 kg of tomatoes;
- 200 grams of pickled cucumbers and bell peppers;
- 1-2 bulbs;
- 1/2 lemon;
- 3-4 cloves of garlic;
- parsley, bay leaf and other spices, dill, salt;
- sour cream.
homemade hodgepodge recipe
We put water on fire, wait for it to boil. Throw in the diced potatoes.
Interesting! It turns out that not only meat hodgepodge is cooked, but also mushroom and even fish. Instead of potatoes, you can use rice or pearl barley. Particularly enterprising cooks prepare a soup from meat offal - hearts and kidneys. But soup without cucumbers is no longer a hodgepodge, so do not forget to add them during cooking!
Next, fry the chopped sausage in vegetable oil for five minutes. Add finely chopped onion and garlic to it. After another 5 minutes, put the tomatoes and peppers in this pan, simmer until tender. When the potatoes are cooked, we send the contents of the pan to the pan, add the parsley, black pepper. Now we cut the cucumbers, pour them into a hodgepodge, cook for another 5 minutes. At the last stage of cooking, add greens and lemon. serve the soup hot, season with sour cream if desired.
List of ingredients:
- 400 grams of sausage to your taste (preferably two types);
- 4-5 potatoes;
- 2-3 pickled cucumbers (you can use pickled ones);
- 2 fresh tomatoes;
- half a lemon;
- 1 onion;
- 10 pitted olives;
- herbs, salt, spices.
How to cook hodgepodge
We cut the potatoes into small cubes and boil until almost cooked. Fry the onion for 5 minutes, then add the chopped sausage and fry for another 5-10 minutes. We send this mixture to the potatoes, add chopped cucumbers, tomatoes and olives there. Squeeze the juice from half a lemon into the soup, sprinkle with salt and other spices. When the hodgepodge is ready, leave it to brew for at least 10 minutes. Serve in portions, decorating the surface of the dish with herbs.
This combination of tastes, according to gourmets, is the richest. Therefore, the time spent preparing the soup pays off with delight when tasting the dish. So, let's prepare the necessary components:
- 300 gr raw beef;
- 200 grams of any smoked meat and sausages;
- 6 sausages;
- 3 pickled cucumbers;
- 1 carrot;
- 3 tablespoons of tomato paste;
- 2 onions;
- 1-2 tablespoons of any flour;
- olives, lemon, herbs, spices.
Team Solyanka Recipe
We lower the beef into boiled water, cook until tender, season with salt, bay leaf and pepper. Remove from the pan, cut into thin sticks, pour back. Next we send chopped cucumbers and olives. Cut the remaining meat ingredients into strips, fry in a pan, then dip into the broth. Onion, cut into half rings, also fry, add flour and tomato paste to the pan, simmer for a minute and pour into the soup. Add a little ground pepper, herbs, boil for another 2 minutes, turn off the heat, let it brew.
Cooking hodgepodge with sausage and different types of meat - video
Solyanka with sausage - delicious and hearty spicy soup with sourness. To prepare a mixed hodgepodge, you can use the sausage left over from any celebration or buy it specially. It is believed that the most delicious hodgepodge is obtained if you use as many different types of sausages and meat as possible for its preparation. I offer a simple and quick option for making hodgepodge - in broth with three types of sausage. The meat on which the broth was cooked can also be used to make sausage hodgepodge if desired.
Ingredients
- 2.5 l. chicken or beef broth
- 150-200 gr. doctor's sausage
- 150-200 gr. raw smoked sausage
- 150-200 gr. smoked sausages or ham
- 1-2 carrots
- 1 bulb
- 3-4 pickles
- a handful of black olives or olives
- 1/2 st. brine from cucumbers
- 1/2 st. brine from olives (olives)
- 1 lemon
- 3 art. lies. tomato paste
- 2-3 bay leaves
- peppercorns
- salt and pepper to taste
- vegetable oil for frying
Cooking
- Boil chicken or beef broth.
- Grate peeled carrots and pickles. Finely chop the onion.
- Fry the onion in vegetable oil until golden brown, add carrots to it. Fry them together for a couple of minutes. Add pickles. Fry a little more At the end of frying, add tomato paste and simmer for 3-5 minutes. If needed, add a couple of tablespoons of water.
- Separately, in a small amount of vegetable oil, fry the chopped sausages.
- Pour the chopped sausages into the boiling broth. Boil 5-7 minutes
- Then add roast. Boil for a couple more minutes.
- Pour cucumber pickle and pickle from olives (olives) into the soup. Cook for 5-7 minutes.
- Add to the soup 1/2 finely chopped lemon with peel, a handful of black olives (olives), bay leaf, peppercorns. Remove from heat after 2-3 minutes.
- Add salt and pepper to taste. Let it brew for 20-30 minutes.
- Serve hodgepodge with a slice of lemon. You can also add lemon juice and sour cream when serving if desired.
Meat solyanka with sausage: video recipe
Bon Appetit!
Solyanka is one of the most common first courses. This is not just a soup - it is a real work of art.
It can be served not only on the everyday dining table, but on the festive table, it will look simply delicious.
Solyanka soup can be prepared with pork, beef or chicken broth. There are many recipes for delicious meat hodgepodge. The classic recipe does not include potatoes, but you can always do this if you wish.
I bring to your attention a combined meat hodgepodge with smoked meats and potatoes.
What does hodgepodge soup consist of:
Water - 3 liters (for cooking broth).
Chicken meat - 300 grams.
Raw smoked sausage - 100 grams.
Raw smoked pork ham - 200 grams.
Spikachka or smoked sausage - 1 piece.
Potatoes - 3 - 4 pieces (medium size).
Carrots - 1 piece.
Onion - 1 head.
Tomato sauce - 2 - 3 tablespoons.
Salt - to taste.
Bay leaf - 1 piece.
cucumbers fermented or salty - 2 pieces.
Pitted olives - 1 can.
Lemon - 1 piece.
Vegetable oil - for frying.
Ground black pepper - to taste.
Sour cream - for dressing, just before serving.
So, we figured out the ingredients. Don't let this long list scare you, it's very simple.
Let's figure out how to cook hodgepodge soup at home.
Boil chicken broth first. This will take 40 - 50 minutes. While our meat is being cooked, you can start cooking frying.
Peel and wash onions and carrots. Three carrots on a coarse grater, chop the onion into small cubes. Pour, into a preheated frying pan, sunflower or olive oil. Pour onion and carrot into it and fry until golden brown.
The next step is to add tomato sauce and simmer for 5 - 7 minutes. The roast is ready.
We clean the potatoes, wash them, cut them into small cubes and send them to boil in the broth. Cook for 20 - 45 minutes, depending on the type of potato.
We cut all raw smoked products and cucumbers into cubes.
As soon as the chicken meat is cooked, we take it out, cut it into small pieces and send it back to the broth. By this time, the potatoes have reached readiness. Next, pour out the frying, chopped raw smoked foods and pickled or pickled cucumbers.
We open a jar of olives, pour the brine and half the contents of the jar into the broth. Add salt and pepper to taste. Cook for 10 - 15 minutes, after which we throw bay leaves, a couple of slices of lemon into the pan and turn it off after 2 - 3 minutes.
One little tip - put less salt than usual, as cucumbers and raw smoked foods will give the saltwort a salty taste anyway.
Delicious, mixed hodgepodge with olives in chicken broth, smoked meats and potatoes is ready. Enjoy its taste and aroma.
Before serving the hodgepodge, add a circle of lemon and a spoonful of sour cream to each serving. If desired, you can add finely chopped greens.
Bon Appetit!
The team's favorite dish of gourmets is hodgepodge on meat broth, you can taste it not only in restaurants and cafes on smoked sausage, but also cook a recipe at home.
The best time for making hodgepodge is after the holidays, when several types of smoked products are left at home.
The dish is perfect for lunch and dinner, and you will delight your friends with hodgepodge.
Ingredients meatloaf with lemon
google ads- broth-3l (preferably beef bone with meat)
- smoked sausage - 100g
- any boiled meat - 200 grams
- smoked meat - 100g
- one bow
- half a carrot
- potatoes (medium) - 5 pcs.
- olives (black pitted) - 1 jar
- garlic - 2-3 teeth
- pickled cucumber-1 pc.
- vegetable oil for frying
- one lemon
- spices (to taste)
- tomato paste-4 tbsp
- any greenery
How to cook meat hodgepodge step by step on meat broth
Step 1. Pour water into the pan and cook the meat until tender. We take it out of the pan and when it cools down, cut into strips. We send back to the broth.
Step 2 Also cut into strips of smoked meat.
Step 3 Cut the potatoes into cubes and pour into the broth. Potatoes should be cooked over medium heat until half cooked.
Step 4 In the meantime, chop the onion, garlic and carrots and fry in vegetable oil until golden brown. We add pepper, half of the chopped greens and parsley. And also add pickled cucumber (grated on a medium grater) and tomato paste.
Step 5 Add smoked meats to a saucepan with broth and potatoes. Mix well and when it boils, after 2-3 minutes we spread the fried vegetables from the pan. And when the broth boils again, reduce the heat to a minimum, cover with a lid, cook for another 7 minutes.
Step 6 Then add the olives (cut into rings), chopped the rest of the greens and a spoonful of butter. Cook for 5 more minutes.
Step 7 So, our hodgepodge is ready. We take out the bay leaf from it. Cover the pan with a towel and let it brew for about 20 minutes.
Step 8 Pour into bowls and serve. You can add a slice of lemon, sour cream or mayonnaise to the plate.
Bon Appetit!