In modern cooking, there are several types of hodgepodge: meat, fish and mushroom. Perhaps the most popular is the so-called. It includes a large set of meat products, from 3 to 6 types, including boiled, smoked sausages, boiled pork, veal, offal, etc., as well as browned onions and cucumbers (they stopped adding potatoes, so like a soup and so very thick because of a large number meat products). Of course, in the old days, the peasants did not know what sausages, olives, olives and capers are, which are often used in modern recipes. It's so original Russian dish included new ingredients, but retained its former popularity.

Today I offer you an easy-to-prepare recipe for hearty hodgepodge with sausages and hunting sausages. To make the soup thicker, add potatoes, browned onions, tomatoes, pickles and olives to it. It turns out tasty first a dish from a minimum set of products, budgetary and quick to prepare.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 6 servings

Ingredients

• potatoes - 4 pcs.
• smoked sausages - 200 g
• hunting sausages, ham or smoked sausage– 200 g
• pickled cucumbers - 2 pcs.
• onion- 1 PC. large
• tomato paste - 1.5 tbsp. l.
• mashed tomatoes or tomato juice– 150-200 ml
• olives or pitted olives - 2-3 tbsp. l.
• vegetable oil - 1-2 tbsp. l.
• salt and pepper - to taste
• chopped parsley - 2 tbsp. l.
• lemon - 3 slices
• Bay leaf- 1 PC.

Cooking

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In the modern sense classic hodgepodge It is not customary to add potatoes to soup. But since we are using minimum set meat products, then we will cook soup with potatoes to make it thicker and richer. A 2-liter pot will need 3-4 medium tubers. So, I peel and cut the potatoes into cubes, then wash them thoroughly to remove excess starch - so the soup will turn out transparent. I pour it into a saucepan, pour clean cold water and put on fire. The liquid should fill the pan to 3/4 of the volume. Please note that you do not need to add salt - it is better to add salt when you send sausages and fried cucumbers to the soup.



While the potatoes are cooking, prepare the sausages. For hodgepodge, I also used sausages to make the soup tastier, if you wish, you can use only sausages, increasing their number by 2 times. Try to choose high-quality sausages, preferably smoked, always dense so that they do not fall apart when heat treatment. I cut sausage products into circles. Fry them until golden brown in a pan with hot vegetable oil(no more than 2 tablespoons, as a lot of fat will be rendered from hunting sausages).



I sent the fried sausages to the pan with almost ready potatoes (it should boil for about 15 minutes by this time, become soft, but not yet boiled into mashed potatoes). On the fat that remained in the pan after frying, sautéed onions, diced.



As soon as the onion was browned, I added pickles to the pan - they can be cut into cubes or chopped on a medium grater. In the first case, they retain their shape better. Choose pickles that are pleasantly crispy and dense, if the skin is rough or yellowed, then do not forget to remove it and also clean out large seeds. I let the chopped cucumbers literally 1-2 minutes, stirring, along with onions.



Then I added tomato paste to the pan and fried everything together for about 3-4 minutes, until orange-red. I poured 150-200 ml of pureed tomatoes (or you can add cucumber pickle) and simmered for a couple more minutes. The result is a sharp dressing of rich color. We send it to the pan, add salt and pepper to taste, bay leaf, continue to cook for about 4-5 more minutes.



Next we put olives or olives (without pits), cut into rings. For flavor and special sourness, add a few slices of lemon, cut into pieces. Season with chopped parsley and remove from heat. Some housewives do not boil lemon and olives, but arrange them on plates immediately before serving - this is a matter of taste.



Let the hodgepodge infuse under the lid for 15-20 minutes, after which it can be served at the table. Before serving, you can add a slice of lemon and a spoonful of sour cream (if you like), flavor with chopped herbs and black pepper. Fits good Rye bread, especially with sweet raisins, which favorably sets off the sour-salty taste of the soup. Bon Appetit!

A thick, fragrant soup, always hearty, which you can cook according to your own canons, while not shaking the overall harmony of taste - it's all about hodgepodge. The more different types meat in the composition, the tastier it is. Vegetables and greens complement the overall meat bouquet, while potatoes and cereals are not added. But hodgepodge with sausage is a simplified recipe for a classic meat soup, at the same time not inferior in palatability and nutrition.

How to cook hodgepodge with sausages

For the "classics" the recipe was adopted, which was published in "Cookery" in 1955. Its ingredients are 2 types of meat, smoked products and meat products (including kidneys, sausages, boiled pork, tongue, etc.). To cook such a hodgepodge for lunch, you need to prepare in advance by buying a sufficient amount of meat products.

In a situation where you want hodgepodge, and there is no time to run to the store, a simple recipe for a thick soup with sausages will help out. Its advantages are that the cooking process will take much less time, all the products are at hand, and the taste and smell of the soup is just as appetizing as in the classic version.

Cooking time: 40 min.

Servings Per Container: 6.

Ingredients:

• regular sausages - 250 g;
• smoked sausages - 250 g;
• potatoes - 4 large tubers;
• bulbs - 2 medium;
• carrots - 1 large;
• pickled cucumbers - 3 pcs.;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• sugar - 1 tsp;
• olives;
• lemon;
• sprigs of parsley;
• sour cream.

Cooking

1. We start with vegetables. Our recipe with potatoes, unlike the classic one, because sausages by themselves will not give the desired density and satiety to the soup, and without this, the hodgepodge loses its relevance. So, we clean the potatoes, cut them into neat cubes, fill them with water and set to boil. As it boils, foam will appear, potato starch, it is better to remove it. Boil water with potatoes - salt to taste.
2. We cut the sausages with “pyataks”, if they turn out to be very large - in semicircles.
3. Peel and wash onions and carrots too. Finely chop the onion with a knife, and the carrots on a grater. On the hot pan with vegetable oil pour onions and sausages.
4. We cut cucumbers small cubes.
5. When the onion starts to brown, add carrots and cucumbers.
6. Tomato paste pour 100 g of water, pepper, sugar, mix well. Pour the tomato mixture into the pan and simmer over low heat, stirring, for 10 minutes.
7. The potatoes are cooked, so it's time to add vegetable stew with tomato sauce in a saucepan. Bring the soup to boiling bubbles and keep on low heat for another 5 minutes.
8. Solyanka needs to brew for 20 minutes and cool down a bit. There is just time to prepare everything for serving. signature dish: cut the parsley, turn the olives into rings, and the lemon into thin slices.
9. At the bottom of each plate we put a tablespoon of chopped greens and olives to taste. Pour the hodgepodge on top, decorate it with sour cream and a slice of lemon. Since the soup has already cooled down a bit, you can immediately start eating.

The first time you make hodgepodge, you will no doubt feel the need to add or subtract as you adapt the recipe for your family. These tips are universal and will definitely come in handy:

• watch the consistency - the hodgepodge should be thick, more like a second dish, but not burn to the bottom of the pan;
• it is better not to boil the olives with the hodgepodge itself, then they are saturated with the taste of the soup and the unique oily note is lost;
• if the recipe is not spicy enough for you, use chili ketchup instead of tomato paste. Cucumber pickle, poured at the end of cooking, will also give a pickle, but not everyone likes the taste of hodgepodge as a result;
• when boiling potatoes, pour in instead of water meat broth, the hodgepodge will turn out more fragrant and fatter.

In contact with

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

This variation of a traditional Russian dish is suitable in cases where there is no meat on hand or there is not enough free time for cooking. A hodgepodge with sausages can be prepared in just half an hour, while you will get a budget, hearty, very aromatic and tasty first course.

How to cook sausage hodgepodge

The dish is prepared on a steep broth with the addition of a large amount of spices, both spicy and spicy. Refueling thick soup meat, mushrooms or fish, while classic recipe does not include the addition of potatoes. But without cabbage, cooking a hodgepodge with sausages or other meat components is not complete. Soup must include sour foods, whether it be olives, capers, lemon, pickles or homemade kvass. Solyanka also contains tomato paste, sauce or grated fresh tomatoes.

Solyanka recipe with sausages

If you wish, you can cook a nutritious soup without meat - it can be replaced with sausages, while the dish is cooked faster and easier. Exists different recipes. Dishes can differ from each other not only in taste, but also in structure (thickness). Below are the most successful options for a rich soup, which is ready-made dressed with sour cream and fresh herbs. You can choose your recipe for making hodgepodge with sausage from them.

In a slow cooker

• Time: 80 minutes.
• Calorie content: 94 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.

In the absence of a large amount of free time, the recipe below will be a godsend. Of the available components that do not require pre-treatment, you can easily prepare fragrant, nutritious, tasty dish- cabbage stewed in a slow cooker with sausages. Through modern kitchen appliances you can even not follow the extinguishing process, but go about your other business. How to prepare cabbage hodgepodge with sausages in a slow cooker at home?

Ingredients:

• onion - 100 g;
• milk sausages / sausages - 0.2 kg;
• large carrots;
• greenery;
• fresh white cabbage - 0.7 kg;
• water - ½ st.;
• ketchup - 4 tbsp. l.;
• spices.

Cooking method:

1. Cut the onion into half rings, carrots into strips as thin as possible, chop the cabbage.
2. It is better to cut the sausage product into circles.
3. Activate the "Frying" option, grease the bowl with vegetable oil.
4. Fry onion and carrot pieces in a heated container until golden brown.
5. Then add the cabbage here. After a couple of minutes, pour the sausage product into the bowl, season the dish, add ketchup, mix.
6. Switch the mode to "Extinguishing" by setting the timer for 1 hour.
7. After 10 minutes, pour water into the products and mix the mass again.
8. When the appliance beeps, dinner is ready. Sprinkle the dish with chopped herbs and serve hot.

from cabbage

• Time: 40 minutes.
• Number of servings: for 4 persons.
• Calorie content: 100 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: low.

Sausage cabbage hodgepodge is a delicious, easy-to-prepare meal that is suitable for both lunch and dinner, as it has a moderate calorie content. Described below home recipe with a photo of this hearty meal, and the main difference between this version of the hodgepodge and the classic one is the frying of all the components separately, and not together. At the same time, you do not need to stew cabbage, so as not to make it watery. How to cook a delicious dinner?

Ingredients:

• sausages or sausages - 0.35 kg;
• White cabbage- 0.8 kg;
• bulb;
• spices;
• medium sized carrot;
• tomato sauce- 2 tbsp. l.

Cooking method:

1. Chop the cabbage leaves as thinly as possible, then put the product in a large, well-oiled frying pan (the optimal amount of oil is 4-5 tablespoons). Fry the product for at least 25 minutes, without covering the dishes with a lid, while stirring it with a wooden spoon.
2. In a separate frying pan, fry the onion cut into small cubes and carrots chopped with a grater. Roast vegetables for strong fire within 7 minutes. Add tomato sauce here, mix the ingredients.
3. Add fried vegetables to the cabbage mass, mix the ingredients, season them with spices.
4. Cut the sausages / sausages across the rings, fry separately for no longer than 3 minutes, then send the ruddy pieces to the cabbage and serve ready meal for the second.

Soup

• Time: 50 minutes.
• Number of servings: for 4 persons.
• Calorie content: 60 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.

Solyanka soup with sausages is a great option for a healthy, tasty and satisfying lunch. In addition, the dish belongs to the category of economical and budgetary, since it involves the use of those products that are in every refrigerator. Due to the content of potatoes in the recipe, the soup turns out to be as nutritious as possible, due to which it saturates for a long time. Serve with fresh dill or parsley.

Ingredients:

• sausages - 0.3 kg;
• tomato paste - 1.5 tbsp. l.;
• potatoes - 2 pcs.;
• cabbage leaves- 0.5 kg;
• large carrots - 1 pc.;
• bulb;
• olives or olives - 10 pcs.;
• lemon - 1/3 pc.;
• sunflower oil;
• gherkins - 80 g;
• seasonings.

Cooking method:

1. Cut the peeled potatoes into cubes, boil until tender in salted water.
2. Peel the sausages from the film, cut into slices, fry in oil over high heat for a couple of minutes.
3. Send sausages to potatoes.
4. Carrots should be grated, onions should be cut into small cubes. Fry the vegetables in a skillet, stirring often. This will take approximately 10 minutes.
5. Then add the tomato paste here, cover the pan with a lid and simmer the ingredients for 10 minutes.
6. Cut pitted olives in half, lemon into thin slices (preferably quarter-rings), gherkins into several parts.
7. Next, you need to add prepared foods and vegetable fry to the potatoes. You don't have to stir the soup often, once is enough. Bring the ingredients to readiness, let the dish brew for 15 minutes and serve with sour cream.

Rustic

• Time: 45 minutes.
• Calorie content: 69 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: low.

To do daily menu more varied, try cooking this dish. Rustic hodgepodge with sausage and sour cream requires extremely affordable, simple ingredients, while it turns out to be very tasty, unusual and satisfying. It is better to use a thick-walled pan with a large capacity or a stewpan and not save on sausages, since cheap sausages quickly fall apart when stewed, turning into porridge. Suggested below step by step recipe cooking food on the stove.

Ingredients:

• spices;
• sausages / sausages - 0.4 kg;
• bulb;
• vegetable oil;
• sour cream - 0.1 l;
• cabbage leaves - ½ pcs.;
• tomato paste - 1 tbsp. l.;
• carrot.

Cooking method:

1. Lubricate the pan with oil, heat it up.
2. Fry sausages cut into dimes in a container until golden brown.
3. Transfer the pieces of sausages to a saucepan, and add oil and half-ringed onion to the pan, fry it until transparent.
4. Peel the carrots, grate. Send the vegetable to the onion, simmer with it for 5 minutes, then transfer the food to the saucepan.
5. Finely chop the cabbage leaves and send to the rest of the ingredients. Here, add tomato paste, sour cream, spices, including bay leaf, pepper, salt.
6. Pour a little water into the saucepan, simmer the dish under the lid for 25 minutes, then remove from heat.

With potatoes and cabbage

• Time: half an hour.
• Number of servings: for 6 people.
• Calorie content: 94 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: low.

Such a hearty, fragrant dish, like a hodgepodge with sausages and potatoes, is prepared in just half an hour, while your loved ones will definitely be delighted with this delicious lunch. If you like a combination of sweet and sour tastes, add a little sugar and vinegar to the foods listed below (1 tsp is enough). In this case, seasonings should be added at the very end of cooking. How to cook hodgepodge with potatoes?

Ingredients:

• carrot - 80 g;
• spices;
• ketchup - 2 tbsp. l.;
• bulb;
• cabbage leaves - 0.4 kg;
• water - ½ st.;
• sausages / sausages - 0.2 kg;
• oil for frying;
• potatoes - 0.4 kg.

Cooking method:

1. Fry the potatoes cut into cubes, separately you need to fry the onions and carrots, chopped relatively finely.
2. Place the ingredients in a saucepan or deep-bottomed saucepan.
3. Cabbage should not be too thinly chopped and stew for 15 minutes with a spoonful of tomato sauce.
4. Send sausages cut with nickels and stewed cabbage to other products, season. Add some water here and simmer the dish for 10 minutes, then serve.

from fresh cabbage

• Time: 1 hour.
• Calorie content: 80 kcal / 100 g
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: low.

Solyanka with fresh cabbage sausage is a nutritious second course, consisting mainly of vegetables, which combines moderate spiciness and pleasant tomato sourness. It should be cooked over moderate heat, while the liquid in the pan should not boil, but languish. If desired, tomato paste can be replaced with homemade sauce or canned tomatoes. How to make brine?

Ingredients:

• sausages / sausages - 5 pcs.;
• onions - 2 pcs.;
• carrots - 3 pcs.;
• cabbage forks - ½ pcs.;
• tomato - 0.2 l;
• spices.

Cooking method:

1. Chop the sausages into circles, fry in a saucepan, lubricating its bottom with oil.
2. Cut the peeled onion into small pieces, add to the sausages and cook the food for a couple of minutes together.
3. Then send carrot shavings and seasonings to them.
4. Finely chop the cabbage, season with salt and place in a saucepan. Season the dish with tomato (if it is thick, dilute with water).
5. Stew the dish under the lid over low heat for 35 minutes, then arrange on portioned plates, sprinkle with herbs and treat your family to a fragrant healthy dinner.

From sauerkraut

• Time: 45 minutes.
• Number of servings: for 5 persons.
• Calorie content: 69 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The word "solyanka", as a rule, means rich soup with a rich taste, including pickled, salted vegetables and meat products. However, there are other, no less successful options for the dish, one of which is a thick hodgepodge from sauerkraut with sausage - a kind of stew. Cooking it is not very difficult, while you can feed loved ones with a hearty, healthy and fragrant lunch.

Ingredients:

• sausages - 0.3 kg;
• medium sized carrots;
• sauerkraut - 0.5 kg;
• carrot;
• vinegar 9% - 2 tbsp. l.;
• spices;
• sugar - 1 tbsp. l. (without slide);
• bulb.

Cooking method:

1. Finely chop the peeled onions, carrots. Fry the mixture in oil on medium heat. This will take 6-7 minutes.
2. Chop the sausages with nickels, send to the vegetable fry.
3. Rinse sauerkraut under running water, placing in a sieve / colander.
4. After 3 minutes, pour ½ tbsp. boiling water, season the dish, mix well.
5. Send slightly squeezed cabbage, tomato paste, granulated sugar, vinegar here.
6. After covering the pan with a lid, continue to simmer the ingredients over low heat for 10 minutes or more (you need all the liquid to evaporate, so leave a gap between the lid and the dishes).

With mushrooms

• Time: 1 hour.
• Number of servings: for 6 people.
• Calorie content: 87 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Even capricious children will eat such a dish. In addition, a hodgepodge with sausages and mushrooms is ideal for vegetable lovers. hearty meals. To prepare a fragrant soup, you can take champignons or pickled mushrooms of any kind: chanterelles, milk mushrooms, mushrooms, etc. A saucepan, a cauldron or a thick-bottomed frying pan will be suitable dishes. How to cook a delicious, nutritious soup?

Ingredients:

• pickled mushrooms - 0.3 kg;
• sausages - 7 pcs.;
• large carrots;
• olives - 50 g;
• onions - 2 pcs.;
• pickled cucumbers - 2 pcs.;
• lemon, herbs, sour cream;
• tomato - 4 tbsp. l.;
• frying oil.

Cooking method:

1. Chop the onion into cubes, place in an oiled cauldron and fry over medium heat.
2. Send carrot shavings here as well.
3. Cut the sausage, mushrooms, cucumbers into small pieces. Then send them to the fry.
4. Season the mixture with tomato, cover loosely and simmer for a couple of minutes, while boiling water in the kettle.
5. Pour the mass with boiling water, bringing to the desired consistency. Boil the hodgepodge for 10 minutes, not allowing it to boil actively (it is better that the soup languishes).
6. The last to add spices and olives, cut in half.
7. Pour the finished soup into portioned plates, put a slice of lemon, chopped fresh herbs, a spoonful of sour cream into each.

From sausage

• Time: 1 hour.
• Number of servings: for 6 people.
• Calorie content: 100 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Add to this wonderful, fragrant, hearty soup you can use any sausages and smoked meats that are in the refrigerator. It is very easy to prepare, although the process takes some time. To make the hodgepodge with sausage and sausages come out rich and tasty, be sure to add lemon slices, black olives and pickles. Moreover, experienced chefs it is advised not to neglect the spices for the soup, and to use only yellow varieties of potatoes, as they cook quickly, but at the same time do not fall apart, but retain their integrity.

Ingredients:

• smoked sausage - 0.2 kg;
• potatoes - 3 pcs.;
• olives;
• tomato sauce - 4 tbsp. l.;
• onions - 2 pcs.;
• sausages - 4 pcs.;
• carrot;
• pickled cucumbers - 3 pcs.;
• greenery;
• lemon - ½ pc.;
• onion - 2 pcs.

Cooking method:

1. Place cucumbers and potatoes cut into small cubes in boiling broth / water.
2. Fry chopped onions and grated carrots in oil, mix with tomato sauce.
3. Cut sausages not too finely, add to the broth along with seasonings and tomato dressing.
4. After boiling the liquid, leave the soup on the fire for another 8 minutes, then season with finely chopped herbs, halves of olives. Serve hot with sour cream.

national team

• Time: 1.2 hours.
• Number of servings: for 5 persons.
• Calorie content: 98 kcal / 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The recipe below is very popular in Russia. The main components of the soup in this case are meat products, while the more different types of them in the hodgepodge, the tastier it turns out. You can fill a rich soup with ham, smoked or boiled sausage, boiled meat, bacon, salmon, etc. An obligatory component of the hodgepodge is olives, which give the broth an unusual, pleasant taste and aroma. How is the solyanka team prepared with classic sausages?

Ingredients:

• tomato paste - 1 tbsp. l.;
• hunting sausages - 4 pcs.;
• meat broth - 2 l;
• pickled cucumbers - 3 pcs.;
• medium-sized potatoes - 2 pcs.;
• doctor's sausage - 150 g;
• lemon - ½ pc.;
• seasonings;
• onions - 2 pcs.;
• carrot;
• butter;
• olives - 100 g;
• Dill.

Cooking method:

1. Cut the potatoes into cubes, boil them in salted broth until half cooked.
2. The rest of the vegetables need to be peeled, finely chopped or grated.
3. Fry the onion in oil for a couple of minutes, add carrot chips and cucumbers to it. Simmer vegetables until soft, then add tomato paste here.
4. Do not cut the sausages coarsely, send them to the almost ready potatoes and cook until tender.
5. After transferring the vegetable roast to the pan, wait for it to boil and detect a couple of minutes.
6. Send the olives to the pan. Add thin slices of lemon and dill to the soup just before serving.

How to make cabbage hodgepodge with sausage - cooking secrets

It is known that sausage hodgepodge is a relatively simple dish to prepare, which, however, has certain tricks. So, experienced chefs are advised to take into account the following nuances when creating a dish:

• do not save on ingredients: there should be a lot of meat and vegetables, otherwise the soup will turn out watery and tasteless;
• pick cucumbers that are exceptionally crispy, otherwise soft pickled vegetables will lose their integrity during cooking;
• do not add too many spices to the hodgepodge, because the soup is already fragrant due to the content in it sausage products, tomato, olives, etc.;
• if you like spicy dishes, add cucumber pickle to the broth at the end of the soup.

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Solyanka with sausages: recipes with photos

Not everyone can afford to cook classic recipe national team meat hodgepodge, so I want to offer a simplified version of this delicious,. It is prepared on the water with sausages, but otherwise, like a regular hodgepodge - with pickles, olives, vegetables and lemon. Since the soup does not need to boil the broth, it is prepared in a matter of minutes. I don't think it will take you more than half an hour to step by step cooking hodgepodge soup with sausages with photo. To make the soup rich and fragrant, approach the choice of sausages responsibly. Choose a product premium, without additives, you can even smoke a little. Many people like this for sourness and unusual taste sensations, I hope you will like it too!

Ingredients for Sausage Sausage Soup

Sausages premium	4 things
Onion	1-2 pcs
Carrot	1 PC
Potato	2 pcs
pickled cucumbers	2 pcs
Olives	1 can
tomato paste	2 tbsp
Lemon	½ piece
Vegetable oil	2 tbsp
Water	1.5 l
Black pepper	pinch

Step-by-step preparation of hodgepodge soup with sausages with a photo

Ready soup can be sprinkled with fresh herbs and served with sour cream. Bon Appetit!

Among the many ways to cook hodgepodge, there is a very simple recipe for making hodgepodge - this is hodgepodge soup with sausages. Making soup is easy and simple. No need for expensive meat and almost every house has sausages.

Cook for 50 minutes, makes 4 servings.

Ingredients for hodgepodge with sausages and cucumber

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- sausages (amount to taste)
- two potatoes
- vegetable oil (for frying)
- 1 PC. carrots
- one bow
- 2 tbsp tomato paste
- olives
- 3 lemon slices
- 3, 4 cucumbers (gherkins)
- any greenery
- salt and black (ground) pepper to taste

Cooking hodgepodge with sausages recipe

Step 1. Peel and cut potatoes into cubes.

Step 2 Pour water into the pan and when it boils, add the potatoes. We add salt and pepper. While the potatoes are cooking, prepare the sausages. Remove the film from the sausages and cut them into circles. In a frying pan heated in vegetable oil, fry a little sausages. Then add them to the pot with potatoes.

Step 3 Cut the onion into cubes and three carrots on a coarse grater. Fry the vegetables for 10 minutes in a frying pan with heated vegetable oil. Stirring from time to time.

Step 4 Add tomato paste, stir and cook for another 7 minutes.

Step 5 Now cut the olives (each) into two parts. Cut 3 slices from the lemon and cut them into 4 parts.

Step 6 Then, we send the fried onions with carrots to the pan with sausages and potatoes. We mix. Add cucumbers, olives and lemon. Mix everything well and cook for another 15 minutes.

Solyanka is ready, we check the taste, decorate with herbs and put on the table.

Bon Appetit!