Probably, there is not a single housewife who would not cook sausage soup. This dish is known to all, since student days, when there is neither time nor money, but I want to cook something delicious.
Sausage soup recipes are many.
This soup can be cooked from anything. It can be vegetable, noodles, cheese or pea soup.
And of course meat solyanka is not complete without sausages.
Sausage Soup - Basic Cooking Principles
For soup take boiled or smoked sausages. It does not matter. The main thing is that they are fresh and of high quality.
To start boiled vegetable or meat broth. Peeled and chopped vegetables are fried in a pan. Shortly before the end of roasting, add sausages sliced into circles or cubes, and simmer for a few more minutes on low heat.
Put potatoes into cubes in broth and boil them until ready. Then put the rest of the ingredients and continue to cook. A quarter of an hour before being cooked, they put fried meat with vegetables and sausages in the soup. Soup seasoned with herbs, herbs and salt. Rich, fragrant and nourishing soup is ready!
Recipe 1. Soup with sausages and pasta
Ingredients
60 g tomato paste;
300 g sausages;
2 onions;
vegetable oil;
garlic head;
green salad;
150 grams of pasta;
table salt;
one and a half liters of chicken broth;
curry;
cheese.
Method of preparation
1. Peel the garlic and onion, rinse and finely chop with a sharp knife. Heat the oil in the pan, put the onion in it and fry until it gets a golden hue. Then add chopped garlic and keep on burning for another minute. Put in a bowl.
2. Free sausages from film and cut into circles. Put them in the pan, where the onions were fried, and fry, constantly stirring until golden. Add the tomato and mix well.
3. Boil the pasta separately. In a broth pour a liter of purified water, pour everything into a saucepan and heat it. Put macaroni, onion-garlic roast and sausages in hot broth. Salt, season curry, and boil for another ten minutes. Wash lettuce leaves and cut into strips. In a bowl of soup, add the salad and sprinkle with grated cheese.
Recipe 2. Tomato soup with smoked sausages
Ingredients
Half a kilo of smoked sausages;
bunch of dill;
300 grams of cabbage;
rast. butter;
four potatoes;
black pepper and salt;
bulb;
10 ml of table vinegar;
garlic - 2 cloves;
a glass of beef broth;
65 g tomato paste
Method of preparation
1. Peel and slice onion rings. Put it in a large saucepan with hot oil, and fry the onions until soft.
2. Remove the film from the sausage and cut into circles. Put them in a saucepan with fried onions. Continue to fry, stirring for five minutes.
3. Peel the potatoes, wash and crumble in small pieces. Cabbage shred squares.
4. Pour two liters of boiling water into the pot, boil it, and add chopped vegetables. Boil a quarter of an hour.
5. Dissolve tomato paste with beef broth. Pour this mixture into the pan.
6. Season the soup with crushed garlic, black pepper and salt. Pour in vinegar, stir, and remove the pan from the stove. Serve the soup, sprinkle with finely chopped greens.
Recipe 3. Spicy soup with lentils and smoked sausages
Ingredients
2 carrots;
red and black ground pepper, sea salt;
250 g of lentils;
garlic - to taste;
75 g of tomato paste;
500 g smoked sausages.
Method of preparation
1. Wash the lentils well, fill it with three liters of purified water and set to cook. Add the tomato and season with red pepper.
2. Clean the sausages from the film and cut into small slices. We clean the carrots, rinse and coarsely rub. Peeled garlic finely chop with a sharp knife, or skip through a press.
3. Fry carrots until soft in butter, add garlic and stew for another minute. Then we put the slices of smoked sausages, season with peppers and fry until the sausages are covered with a golden crust. Add tomato paste and stew for about five minutes.
4. Shift fried in lentils and continue to cook until soft last.
Recipe 4. Tomato soup with pork, beans and sausages
Ingredients
pork - 400 g;
400 g canned beans;
four sausages;
three potatoes;
65 g of tomato paste;
30 grams of vegetable oil;
3 large tomatoes;
2 onions;
garlic - 3 slices.
Method of preparation
1. Put the washed piece of pork in a five-liter saucepan, add peas and laurel leaves. We will cook the broth on the slowest fire for about an hour.
2. We clean the sausages from the film, cut them into circles and fry them in a small amount of butter until an appetizing crust appears. Let's transfer it to a separate plate.
3. Place the finely chopped onion in the same pan, and fry until transparent. Then add chopped garlic and fry for another minute. Here we will also put the coarsely chopped tomatoes and stew them a bit. Add tomato paste, some drinking water, mix it vigorously and keep on fire for another two minutes.
4. Peel the potatoes, wash them well and cut them into small pieces. Put it in boiling broth and continue cooking for about seven minutes.
5. We connect sausages with a dressing and shift them to the soup. Open a jar of beans, salt and liquid, and add the contents to the soup. Cook for another five minutes. Serve the soup by adding a spoonful of sour cream to the plate.
Recipe 5. Sausage Soup “Winter Evening”
Ingredients
250 g sausages;
sea salt;
half a kilo of Brussels sprouts;
2 tsp. paprika and ground nuts;
1500 ml of broth;
50 g tomato paste;
2 onions;
butter - a small piece.
Method of preparation
1. Clean the onion, rinse and cut into small cubes. Put the Brussels sprouts in a colander and rinse under a faucet. Cut it into quarters. With sausages remove the film and cut into circles.
2. In a broth, dissolve tomato paste, pour it into a saucepan and boil. Add cabbage to the boiling broth and cook for about ten minutes.
3. Fill the soup with salt and paprika. Spread the soup in plates, add ground walnuts and serve.
Recipe 6. Cheese Soup with Sausages
Ingredients
2500 ml of purified water;
200 g sausages;
2 processed cheese;
75 g sour cream; five potatoes;
100 grams of greenery;
garlic clove;
leek;
carrot - 130 g
Method of preparation
1. Peel the potatoes, wash and slice. Peel the carrot and chop into small cubes. Peel the garlic from the garlic and crush it through a press. Washed leek chop circles. Cleaned sausages cut circles.
2. Place a saucepan with water on the stove, boil and add potatoes to the water.
3. While potatoes are being cooked, fry them. Put leeks in hot oil, fry for a couple of minutes, add sausages and continue frying for another two minutes. Put the carrots in the pan and fry for another five minutes.
4. Cut the processed cheese curds into thin, transverse slices. When the potatoes are ready, dip the cheese slices into the soup. Stir until it disperses completely. Add the roast, cook for five minutes, then salt and sprinkle with fresh, chopped greens. Turn off the heat, add crushed garlic and sour cream.
Recipe 7. Italian Sausage Soup
Ingredients
25 ml of olive oil;
225 g canned beans;
450 g sausages;
150 grams of pasta;
onions - 2 pcs .;
800 g canned tomatoes;
garlic - 2 cloves;
900 ml of chicken broth.
Method of preparation
1. Pour oil into a saucepan and heat it over moderate heat. Put the sliced sausages into the pan. Fry until they are covered with a ruddy crust. Transfer to a separate dish.
2. Put chopped onion into the pan and saute until golden. Then add the finely chopped garlic, and stew for another minute. Remove the tomatoes from the jar into a deep plate, mash them with a fork and add them to the pan.
3. Pour in the chicken broth, boil, twist the fire and continue cooking, cover for 25 minutes.
4. Put in the soup white canned beans, fried sausages and pre-cooked pasta. Hold on the fire for another couple of minutes and serve, sprinkled abundantly with Parmesan.
Recipe 8. Sausage “Snert” Soup
Ingredients
pork ham - 500 g; two potato tubers;
500 g of split peas;
salt and black pepper;
100 g of bacon;
1 celery stalk;
4 smoked sausages;
1 celery root;
onions - 2 pcs .;
2 leeks;
carrot large.
Method of preparation
1. Rinse the peas well. Cut bacon into strips. Put the peas in a deep pan, add water, add bacon and ham. Boil, skimmer, remove the foam.
2. Drain the water, once again wash the peas with meat and fill all with clean water. Boil again.
3. Peel the carrots, potatoes and celery root and cut them large enough. Rinse the leek, cut lengthwise and chop into large half rings.
4. Vegetables shift into the soup and cook until the peas are cooked. Then remove the meat, remove the shell and separate it from the bone. Cut the flesh into small pieces. Return the meat back to the soup.
5. Remove the film from the sausages and chop them into circles. Salt and pepper. Serve the soup with black bread.
Recipe 9. Egg soup with sausages
Ingredients
250 g sausages;
50 g butter;
700 grams of potatoes;
table salt, green onions and black pepper;
60 g sour cream;
2 eggs.
Method of preparation
1. Peel the potatoes, wash them, and cut them into large pieces. Boil until cooked.
2. Remove the film from the sausages and chop them with a knife into thin slices. Put sausages in warm butter and fry until golden.
3. Put sour cream in a deep plate, break eggs into it and beat with a whisk.
4. Drain the water from the potatoes, and mash it with mashed potatoes. Pour broth back into the pan and put the mashed potatoes in it. Add sausages to the soup and cook for five minutes.
5. While continuously stirring, gradually pour in a mixture of eggs and sour cream. Place the finely chopped onion and spices in the soup plates.
Recipe 10. Solyanka with smoked
Ingredients
half a kilo of beef;
six sausages;
four pickled cucumbers;
hops suneli;
olives - 400 g;
100 g tomato paste;
200 g pork balyk;
2 onions;
50 g of flour;
hunting sausages - 3 pcs. Method of preparation
1. Wash beef and boil broth out of it. Remove the finished meat and cut into cubes. Send it back to the broth.
2. Remove the olives from the marinade. Each cut in half. Pickled cucumbers cut into cubes. Shredded olives and cucumbers shift into broth. Boil a quarter of an hour.
3. Sausages and other smoked meat chop in small pieces. Put on a dry frying pan, lightly fry and add to the broth.
4. Fry onion, diced onion, add flour and fry with onion for a couple of minutes. Add the tomato, stir vigorously and turn off the heat.
5. Put the frying in the soup. Season with spices and cook for five minutes. Close the lid and leave for about half an hour. In a bowl of soup, put a slice of lemon and sour cream.
Sausage Soup - tips and tricks from experienced housewives
- Salt soup only after the main products are cooked. Spices and bay leaves are added at the very end.
- Infuse ready-made soup with sausages under the lid for at least ten minutes. It will make it taste much better.
- Add tomato paste and pickled cucumbers to the soup before cooking is complete.
- Cook the soup only over moderate heat to prevent intense boiling. At slow languor it will turn out rich and fragrant.
