What is the name of soup with sausage? Soup with sausage and vermicelli

Soup with sausage - general principles of preparation

Instead of eating a sausage sandwich, you can make an excellent first course from this meat product. Sausage soup can be prepared with meat broth, vegetable broth or water. To prepare the dish, a variety of types of sausages are used: boiled, half-smoked, smoked, etc. You can use hunting sausages or ham. Sausage soup will turn out very tasty if you add any canned products: white or red beans, canned peas, pickled mushrooms, etc. For the soup, you can prepare fried vegetables from carrots and onions; tomatoes, potatoes, celery and other vegetables are also added to the dish. Sausage soup can have a puree-like texture or a regular liquid texture. Processed cheese and various herbs and seasonings are often added to the dish.

Sausage soup should be served hot with rye bread; finely chopped garlic, chopped herbs or grated cheese can be added to the plate. Some people prefer to add a little mayonnaise or mustard to the sausage soup. If the sausage soup has a puree-like consistency, you can prepare garlic croutons in advance and serve them hot along with the dish.

Soup with sausage - preparing food and utensils

Preparing products for sausage soup involves pre-preparing vegetable or meat broth, washing, peeling and cutting vegetables, frying, chopping fresh herbs, cutting sausage into bars or cubes, preparing spices, etc. It is recommended to remove the skin from the tomatoes (to do this, make cross-shaped cuts on the vegetables and pour boiling water over the tomatoes). The sausage can be added directly to the soup or pre-fried with vegetables. Carefully drain excess liquid from canned foods.

To prepare soup with sausage, you will need a saucepan (cauldron or stewpan), frying pan, grater, cutting board, knife, etc. The food can be served in ordinary deep plates.

Sausage soup recipes:

Recipe 1: Sausage soup

This soup with sausage is also called “lazy” because it cooks very quickly. A great option for bachelors or just busy people. The dish turns out tasty, satisfying and appetizing.

Required ingredients:

• 2 large potatoes;
• Semi-smoked sausage – 250 g;
• 1 chicken egg;
• Salt and ground black pepper - to taste;
• 1 onion;
• Any greens to taste;
• Beef bouillon cube.

Cooking method:

Wash the potatoes thoroughly, peel and cut into small cubes. Pour cold water into a saucepan and put on fire. As soon as the water boils, add 1 or 2 bouillon cubes, stir until completely dissolved and add the potatoes. At this time, peel the onion, finely chop and fry in vegetable oil until golden brown. Cut the sausage into small cubes and add to the onion. Fry everything together for about two minutes. As soon as the potatoes are cooked, put the sausage-onion mixture into the pan and cook everything together for about 7 minutes. To save time, you can immediately add the sausage with onions (or without onions). Beat 1 egg with pepper and salt in a cup and pour into the soup. Boil for one minute and turn off the heat. Serve sausage soup with rye bread and chopped herbs.

Pea soup with hunting sausages

Pea soup is loved by many, especially when it contains a smoked meat product (for example, smoked pork ribs). It turns out that it is quite possible to prepare the same tasty, satisfying and nutritious first course with sausage, if you take hunting sausages as a basis.

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To prepare pea soup with sausage you will need:

• 2.5 liters of water;
• 1 cup peas;
• 200 grams of hunting sausages;
• 200 grams of potatoes;
• 1 carrot;
• 1 medium onion;
• 2-3 tablespoons of vegetable oil;
• 1 bell pepper;
• herbs, salt and spices - to taste.

The cooking time will be: from 2 hours for soaking the peas and about 1 hour for the actual preparation of the dish.

Calorie content of the dish: 69.0 kilocalories per 100 grams of soup.

Preparation procedure:

1. In order for the peas to cook quickly, they need to be soaked in a bowl of cold water for at least 2 hours before cooking, but it is even better to leave them in the water for a longer time, up to 8-12 hours (for example, leave them in the water overnight)
2. Drain the water from the peas, wash them well under running water, add fresh 2.5 liters of water and put on fire;
3. Peas need to be cooked after boiling water for 40 minutes, constantly skimming off the foam that appears on the surface;
4. In a frying pan with vegetable oil, fry the diced onion and grated carrots, then add the bell pepper cut into strips;
5. When the vegetables are ready, add the hunting sausages, cut into rings, into the frying pan and let them warm up along with the rest of the ingredients for literally 1-2 minutes;
6. Peel, wash and cut the potatoes in any way, but not too large, place in a saucepan with the prepared peas;
7. When the potatoes are cooked, and the peas even have time to boil a little, making the soup more rich, add the fry with hunting sausages, add salt, spices and herbs. Let it simmer for a couple of minutes and the first thing for lunch will be ready.

Recipe 2: Sausage and leek soup

Very tasty and satisfying soup with sausage and leeks. The dish is prepared in chicken broth and also includes hunting sausages, seasonings and leeks.

Required ingredients:

• 240 g hunting sausages;
• 45 ml butter (about 3 tbsp.);
• Leek (with white and green parts) – 850-900 g;
• Unpeeled red potatoes – 420-450 g;
• 1 tbsp. l. flour;
• 4 cups chicken broth;
• Salt and ground black pepper - to taste.

Cooking method:

Cut the sausages into small circles and fry until brown in a thick-walled cast-iron pan. Place the fried sausages on paper napkins to absorb excess fat. Cut the potatoes into 2 cm cubes, cut the onion into half rings. Place the potatoes and onions in the same pan, after adding a piece of butter. Cook over medium heat until soft, stirring vigorously, about 5 minutes. Then add a spoonful of flour, mix everything and cook for another 1 minute. Then gradually pour in the pre-cooked chicken broth, bring to a boil, reduce the heat and cook the soup for another 15 minutes. Next, you need to take about one and a half glasses of soup and puree in a blender. Add the resulting puree back to the soup and add the fried sausages. Salt and pepper the soup to taste, bring to a boil and remove the pan from the heat. Serve the dish immediately.

Cooking steps

And even more detailed about how to cook hodgepodge with sausage...

1. Place a pan of water on gas. Potatoes must be peeled and cut into small cubes. After this, peel and finely chop the garlic and onion.
2. After the water boils in the pan, you need to throw the potatoes into it and salt them. At this time, fry the sausage in a frying pan with the addition of sunflower oil, five minutes will be enough. Next, add onions and garlic to the sausage, after five minutes add tomatoes and bell peppers. Simmer all ingredients until tender, this will take no more than ten minutes.
3. After the potatoes are ready, add the stewed vegetables with sausage, stir, throw in the bay leaf and ground black pepper. Now chop the cucumbers, add them to the soup and cook for about five minutes.
4. At the end of cooking the sausage hodgepodge, add chopped herbs, olives, and lemon. That's it, the soup is ready! All that remains is to pour it into plates and serve.

As you can see, preparing this traditional Russian dish is not difficult, all you need is a little culinary ability and patience. Before serving the soup, add one tablespoon of sour cream, which will highlight its taste.

The recipe for a delicious and memorable solyanka with sausage will certainly become one of your favorites.

Recipe 3: Soup with sausage and mushrooms

This sausage soup recipe uses pickled mushrooms, two types of sausage, vegetables, cream cheese and seasonings. The dish turns out very rich, appetizing and tasty. This soup can be served at a festive family feast.

Required ingredients:

• 4 liters of water;
• 6 medium potatoes;
• 1 carrot;
• 1 onion;
• A jar of canned champignons;
• 200 g each of doctor's and Krakow sausage;
• 200 g of creamy processed cheese in tubs;
• 1 clove of garlic;
• 1 bay leaf;
• Peppercorns;
• Salt - to taste.

Cooking method:

Peel the potatoes, cut them into small cubes, add water and bring to a boil. Grate the carrots, finely chop the onion and sauté everything together in vegetable oil. When the potatoes are half soft, add the sautee. Strain the liquid from the champignons and place the mushrooms in a saucepan with soup (if the mushrooms are large, cut them first). Cut both types of sausage into strips and add to the soup 5 minutes after boiling. Finely chop the garlic and add it to the soup along with the peas, bay leaf and salt. After 3 minutes, after the broth boils, add melted cheese with a spoon. Mix everything thoroughly until the cheese is completely dissolved and cook the soup with sausage for another 5 minutes. The dish can be served with hot croutons and herbs.

Preparation:

1. At the very beginning of preparing cheese soup, we prepare the vegetables. Wash the potatoes, peel them and cut them. You will need small potato cubes. Pour water into a saucepan, bring to a boil, pour the potatoes into boiling water, and let them cook.
2. Almost immediately add the washed rice to the potatoes. You can use pre-boiled (not completely). It will be easier to plan so that they are cooked in one time.
3. Chop onions for soup, carrots, cut smoked sausage (if it is not very fatty, add a little finely chopped lard during cooking), crush garlic cloves, chop fresh herbs.
4. Heat a dry frying pan on the stove and lay out the pieces of sausage. Fry until a small amount of fat has been rendered out (if desired, add pieces of lard or cooking fat at this point). Just a little, just enough so that the frying for the soup is not very dry.
5. Add the prepared vegetables for the soup to the frying pan with the sausage, fry and simmer under the lid for 6-8 minutes.
6. By this time, cut the processed cheese into cubes, so it will dissolve faster in the hot soup broth. While stirring the soup, wait until the cheese is completely dissolved.
7. Place the fried vegetables with fried sausage in a saucepan with almost finished potatoes and rice. And only then taste for salt. Add salt, pepper, add a pinch of ready-made seasoning for soups.

Throw in the crushed garlic at the very end of cooking, about 5-6 minutes. Be sure to let the hot, ready-made soup with sausage sit under the lid for 10-15 minutes. To improve taste and aroma. Add fresh herbs along with garlic or place separately in each plate when serving.

Recipe: Pea soup with sausages

Recipe 4: Soup with sausage and apples

Don’t be afraid of such a strange combination of ingredients for soup at first glance. Apples, smoked sausage and cabbage go well together not only in second courses, but also in first courses. Try to surprise your family with such a delicious and unusual soup with sausage and apples.

Required ingredients:

• Fresh white cabbage – 400 g;
• 2 small carrots;
• Large head of onion;
• 2 stalks of celery;
• Half a teaspoon of cumin seeds;
• Butter – 2 tbsp. l.;
• 800-900 g chicken broth;
• 400 g smoked sausages;
• 2 small apples;
• A little salt and ground black pepper.

Cooking method:

Shred the cabbage into thin strips. Cut the carrots and celery into thin strips, finely chop the onion. Melt butter in a saucepan and add cabbage, carrots, onions and celery. Season everything with cumin and simmer for about 8 minutes until the vegetables are soft. We cut the sausages into cubes, peel and cut the apples into strips. Gradually pour the pre-prepared chicken broth into the saucepan and lay out the sausages with apples. Season the soup with salt and pepper. Cover the saucepan with a lid and simmer everything together for about half an hour, stirring occasionally. Serve the soup with sausage hot.

Recipe for pea soup with smoked sausage with photo

Green peas add a youthful summer charm to soups. But! Dried can be purchased at any time of the year; it gives a special, specific taste to dishes made from it. Sausage – unexpected notes of something painfully familiar. Everything together creates a unique bouquet. And this is not an advertising campaign, this is soup with sausages that you can prepare for your family.

Ingredients

Cooking sequence

Boil the peas

1. Pour 2.5 cups of dry peas into the pan and rinse until the water is completely clear. If you are not limited in time, it is better to soak it for several hours or overnight in cold water. So boiling it will take about half an hour. But even without soaking, the peas cook perfectly, only a little longer - about 50 minutes.
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2. Let it cook, adding 3.5 liters of water. Don't miss the moment of boiling: dried peas form a lot of starchy foam during cooking; this needs to be skimmed off with a slotted spoon.

Prepare the remaining ingredients

1. Pour 2-3 tbsp into the pan. l. vegetable refined oil and set to warm up.

2. Peel and chop 2 onions and sauté.

3. Peel and grate 2-3 carrots on a coarse grater, add to the onion and stir. Sauté until the vegetables are soft.

4. Cut 300 g of smoked sausage into cubes or sticks.

5. Peel and cut 3-4 large potatoes into small cubes and place in cold water to prevent them from browning.

Finish the soup

1. When the peas are cooked, add the potatoes and cook for 15-20 minutes until tender.

2. After - add the rest of the products, 2 bay leaves, 1-1.5 tbsp. l. salt and 1-2 pinches of ground pepper. Boil for another 10 minutes.

3. Chop 1 bunch of dill, add to the soup and boil. The dish is ready.

Video of the presented recipe

Learn what well-cooked peas look like and how best to cut the ingredients.

You don't have to cook that much soup. If the family is small, reduce the amount of ingredients by 2-3 times. By the way, homemade raw smoked sausage soup will also be delicious.

Recipe 5: Soup with sausage and chicory

This sausage soup has a slightly pureed texture. The dish turns out incredibly tasty, rich and nutritious. The recipe is suitable for lunches for every day.

Required ingredients:

• 240 g smoked sausages;
• 30 ml olive oil;
• 1 onion;
• 3 cloves of garlic;
• 2 tsp. rosemary (fresh, chopped);
• Can of canned white beans;
• 4 cups chicken broth;
• 1 head of white lettuce chicory.

Cooking method:

Cut the sausages into small pieces. Heat olive oil in a cauldron and place chopped sausages there. Fry the sausage for a few minutes until browned. Transfer the sausage to a paper towel to absorb excess fat. Finely chop the onion and place it in the same oil in which the sausage was fried. Fry for 3 minutes. Chop the garlic and add to the onion along with rosemary and cook for another half a minute. Drain the liquid from the beans and place in a cauldron. Then pour in the broth, bring to a boil, reduce the heat and cook everything together for 10 minutes. Puree 2 cups of soup in a blender and add back. Chop the chicory and add to the soup along with the sausages. Cook the soup for another 2-3 minutes. Salt and pepper the soup. Serve the dish with rye bread and chopped herbs.

Recipe for soup with boiled sausage and beans with photo

This soup is prepared in pre-boiled broth, meat or vegetable, but in the absence of it, plain water will do.

Ingredients

Cooking sequence

1. Place 1.5 liters of broth in a saucepan and bring to a boil.

2. Cut 2 potatoes into small cubes and add to the broth.

3. Heat up the frying pan and pour 2 tbsp into it. l. refined vegetable oil.

4. Chop 1 onion and sauté. Cut 1 carrot into small cubes, add to the onion, stir.

5. Cut 250 g of boiled sausage into large cubes, place in a frying pan and stir. Sauté until the vegetables are soft.

6. When the potatoes are cooked (after about 20 minutes), add the previously drained canned beans (half a liter jar).

7. Add the roast, 2 bay leaves, 3-4 allspice peas and a pinch of ground pepper, 0.5 tsp to the soup. salt. If you are preparing soup with water rather than broth, then add 1-1.5 tsp. salt. Boil for 5 minutes, add chopped 1 bunch of herbs and boil. The dish is ready.