Despite its relatively short history, the hodgepodge became so fond of consumers that it scattered around the world and received many modifications. Sweet and sour soup with smoked meat usually has a rather figurative composition, it necessarily includes any meat products, olives, capers, lemon and pickles, the rest of the hostess's additions can be put to your own taste and desire.
Recipe for a homemade salad with sausage
Ingredients:
- Smoked meat (bacon, sausage, carbonade, hunting sausages) - 150 g;
- beef on bone - 440 g;
- marinated champignons - 390 g;
- onion - 240 g;
- tomato paste - 85 g;
- pickled cucumbers - 280 g;
- a handful of olives;
- greens and sour cream to taste.
Preparation
Rinse the meat on the bone and cook the broth out of it. Remove the beef from the broth, cool it and cut into strips. By analogy, grind and all available smoked meat.
Preheat a little vegetable oil in a frying pan and use it to dissolve the onion rings. When the latter become softer, supplement the roast with sliced smoked products and leave them to brown. Then send pieces of pickles, mushrooms and fill with tomato paste. In order to dilute tomatoes, pour a little meat broth next. Give the soup base to extinguish for 15 minutes, and then combine it with the remaining broth and bring the hodgepodge to a boil. After the liquid boils, leave the dish to infuse, and then serve with a generous portion of greens and sour cream.
Solyanka - recipe with smoked sausage
Ingredients:
- beef tenderloin - 520 g;
- sausage smoked - 165 g;
- ham - 125 g;
- salami - 75 g;
- the laurel leaf;
- onion - 85 g;
- a stalk of celery - 1 piece;
- white cabbage - 1/4 head;
- tomato paste - 65 g;
- tomatoes in its own juice - 640 g;
- beef broth - 2.4 liters;
- pickled cucumbers - 120 g;
- olives - 90 g;
- capers - 15 g.
Preparation
Before preparing a hodgepodge with sausage according to this recipe, it is necessary to cut all meat products into pieces of equal size and shape. The first to go to the pan smoked meat, which must be browned and shifted to another dish. On the fried fat fry the beef, and after it, save the half-rings of onions with celery and chopped cabbage. Spray a little meat broth to the vegetables and combine them with tomatoes and tomato paste. As soon as the tomatoes become soft and turn into a sauce, add the contents of the frying pan with cucumbers and fried meat products. Leave everything to stew for about 10-15 minutes, and then shift the base of the salt to the remaining broth. Solyanka with sausage on this recipe should be on the fire for at least 15 minutes, after which the soup can be supplemented with olives and capers.
Recipe for saltwort with sausage, meat and olives
Ingredients:
- olive oil - 15 ml;
- onion - 95 g;
- pickled cucumbers - 340 g;
- tomato paste - 45 g;
- paprika ground - 1/2 tsp;
- potatoes - 240 g;
- beef on bone - 440 g;
- capers - 10 g;
- olives - 90 g;
- meat products (sausage, bacon, sausages) - 480 g.
Preparation
Fill the meat with a half liter of water and cook broth from it. Separate the pulp from the bones and gently cut. Cut slices of the same size and meat products. Put the cubes of potatoes in the broth and cook them until half cooked. Meanwhile, in olive oil, cook onions with paprika and sliced sausages. Add all the pieces of salted cucumbers, pour the stew of the broth into the pan and dilute the tomato paste in it. Stew all for no more than 15 minutes, then combine with the remaining broth, add olives, capers and leave the soup to infuse under the lid for about half an hour.