Solyanka with sausage recipe. Solyanka with sausages: recipes with photos

Solyanka soup with sausages


  • Sausages - 3-4 pcs.;
  • Potatoes - 2-3 pcs.;
  • Carrots - 1 pc.;
  • Onion - 1 pc.;
  • Salt - 1/2 tsp;
  • Ground pepper - 1/5 tsp;
  • Tomato paste - 1 tbsp;
  • Pickled cucumbers - 1-2 pcs.;
  • Oil for frying - 1 tbsp;
  • Lemon (lime) slice for serving - 1 pc.;
  • Sour cream for serving - 1 tsp;
  • Fresh herbs for serving - 2-3 sprigs;

Step-by-step recipe with photos

I put water in a saucepan to boil and at this time I peel, wash and cut the potatoes into cubes. You can also cut the vegetable into cubes. Place the potatoes in boiling water and cook over low heat.

Next you need to prepare the vegetables for frying. Peel the carrots and onions, then cut the vegetables (including cucumbers) into small cubes.

Peel the sausages from the casing and cut into slices.

Fry the sausages in a dry frying pan for 2-3 minutes, stirring occasionally. Then transfer to a saucepan.

Now heat the oil for frying in a frying pan. Add onions, carrots and pickles and fry over low heat for 5-6 minutes, stirring.

Pour in 150 ml of water and add tomato paste, you can add bay leaf. Stir and simmer over low heat for 10 minutes.

Pour the dressing into the pan. Add salt and spices and cook the solyanka until the potatoes are soft. Serve the dish hot.

Add a slice of lemon or lime, fresh herbs and sour cream to each serving.

Solyanka soup with sausages is ready. Bon appetit!


Potatoes were not initially used in the solyanka. In modern versions, the soup can be supplemented with a variety of products to improve the taste of the dish. Wash the potato tubers to remove any dirt and remove the skins. Cut into small cubes. Place in a saucepan and add the required amount of prepared broth or cold water. Send it to the fire. Cook until the potatoes are ready, about 15-20 minutes after boiling.

In the meantime, let's prepare the remaining ingredients. Peel the large onion. Cut into two halves. Cut into medium cubes. Heat sunflower oil in a deep frying pan. Drop the onion cubes. Fry, stirring with a spatula, until translucent and soft.

Wash the carrots and peel them. Grind on a coarse grater. Add to the soft onions and continue to fry over low heat until soft.

Add tomato paste. Adjust its quantity to your taste. Stir and fry for about five minutes.

Grate the pickled cucumbers on a coarse grater or cut into small cubes. Add to the pan with the tomato sauce and stir. Fry for 5-7 minutes over low heat. Pour the brine that formed after chopping into the vegetables as well.

There are several types of sausages you can use. For example, half boiled and the other half smoked, but this is at your discretion. Remove the shell and cut into rings. Add to the pan when the potatoes are ready. Stir and boil. Boil for 5-7 minutes.

Often there is a version of the soup in which the sausage and frankfurters are lightly fried in a frying pan. If you want, you can do this too.

Use lemon and olives at your discretion. It is better to take pitted olives and cut the lemon into thin half rings. Add fried vegetables, olives, and lemon slices to the pan. Season with bay leaf, ground pepper and salt if needed. Stir and let it boil. Boil for 5-7 minutes.

At the end, add chopped herbs. Turn off the heat and cover with a lid for 10-15 minutes.

Solyanka soup with sausages is ready. Bon appetit!

Alexander Gushchin

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


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 to cook. Solyanka with sausages can be prepared in just half an hour, and you will get a budget-friendly, satisfying, very aromatic and tasty first course.

Solyanka with fresh cabbage sausages


  • white cabbage - 400-500 g;
  • large carrots - 1 pc.;
  • onion - 1 pc.;
  • sausages - 3 pcs.;
  • pickled cucumber - 1 pc.;
  • tomato paste or ketchup - 2 tbsp. l.;
  • vegetable oil for frying;
  • fresh herbs - to taste;
  • garlic - 1-2 cloves;
  • salt, pepper, favorite seasonings - to taste;
  • water - 150 ml;
  • bay leaf - 1 pc.

Cooking steps

Peel the sausages from the film and cut into slices. Heat vegetable oil in a frying pan with a thick bottom and fry the sausages in it on all sides until golden brown.

Peel the onion, wash it, cut it into half rings. Add to sausages. Cook over medium heat for about 5 minutes, stirring occasionally.

Wash the carrots, peel them, grate them on a coarse grater, add them to the pan, and mix well. Continue frying, stirring occasionally, for another 4-5 minutes. Season with your favorite spices, pepper, add garlic, passed through a press, to taste.


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Grate the pickled cucumber on a coarse grater and add to the frying pan with the sausages, onions and carrots.

Wash the cabbage, remove bad leaves, and chop finely. Press lightly with your hands. Add to sausages and vegetables.

Dilute tomato paste or ketchup in warm boiled water. Pour into the pan with the vegetables and sausages.

Add bay leaf and mix thoroughly. Simmer the hodgepodge with sausages made from fresh cabbage under a lid over low heat for about 40 minutes, you can add more salt if desired. If after the specified time there is a lot of water in the pan, then you will need to remove the lid and simmer for a few more minutes.

Delicious hodgepodge with sausages made from fresh cabbage is ready. Arrange on serving plates, sprinkle with herbs if desired, and serve with rye bread and cold sour cream.

Bon appetit!

Country style

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

To make your daily menu more varied, try preparing this dish. Country-style solyanka with sausage and sour cream requires extremely affordable, simple ingredients, but it turns out very tasty, unusual and satisfying. It is better to use a thick-walled, large-capacity frying pan or a saucepan and not skimp on the sausage product, since cheap sausages quickly fall apart during stewing, turning into porridge. Below is a step-by-step recipe for preparing the dish on the stove.


  • 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. Grease a frying pan with oil and heat it.
  2. Fry the sausages, cut into nickels, in a container until golden brown.
  3. Place the pieces of sausage into a saucepan, add oil and chopped onion into half rings into the frying pan, fry until transparent.
  4. Peel and grate the carrots. Add the vegetable to the onion, simmer together for 5 minutes, then transfer the food to the saucepan.
  5. Finely chop the cabbage leaves and add to the rest of the ingredients. Add tomato paste, sour cream, spices, including bay leaf, pepper, and salt.
  6. Pour some water into the saucepan, simmer the dish covered for 25 minutes, then remove from heat.

Solyanka with sausages

Solyanka is a very thick, rich, nutritious soup with a spicy taste. Initially, the ancient Russian dish was called “selyanka” and probably meant “peasant’s food”, “peasant stew”. In essence, it was a rich soup with potatoes in broth with meat, and since it was prepared quite salty, people gradually transformed the old name into a new one - “solyanka”.


  • potatoes – 4 pcs.;
  • smoked sausages – 200 g;
  • hunting sausages, ham or smoked sausage – 200 g;
  • pickled cucumbers – 2 pcs.;
  • onions – 1 pc. large;
  • tomato paste – 1.5 tbsp. l.;
  • pureed 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.


  1. In the modern understanding of classic solyanka, it is not customary to add potatoes to soup. But since we use a minimum set of meat products, we will prepare soup with potatoes to make it thicker and richer. A 2-liter pan will require 3-4 medium tubers. So, I peel and cut the potatoes into cubes, then rinse thoroughly to remove excess starch - this way the soup will turn out clear. I pour it into a saucepan, fill it with clean cold water and put it on the fire. The liquid should fill the pan 3/4 full. Please note that there is no need to add salt - it is better to add salt when you add sausages and fried cucumbers to the soup.

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

  3. I placed the fried sausages in a saucepan with almost finished potatoes (they should have simmered for about 15 minutes by this time, become soft, but not yet mashed). In the fat that remained in the pan after frying, I sautéed diced onions.

  4. As soon as the onions were browned, I added pickles to the pan - they can be diced or chopped on a medium grater. In the first case, they retain their shape better. Choose pickled cucumbers that are pleasantly crunchy and dense; if the skin is rough or yellowed, do not forget to remove it and also clean out the large seeds. I simmered the chopped cucumbers for literally 1-2 minutes, stirring, along with the onions.

  5. Then I added tomato paste to the pan and fried everything together for about 3-4 minutes, until orange-red. I poured in 150-200 ml of pureed tomatoes (or you can add cucumber pickle) and simmered for a couple more minutes. The end result was a spicy, richly colored dressing. Place it in a saucepan, add salt and pepper to taste, bay leaf, and continue cooking for about 4-5 minutes.

  6. Next we put olives or black olives (pitted), cut into rings. For aroma 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 lemons and olives, but place them on plates immediately before serving - this is a matter of taste.

  7. Let the hodgepodge steep under the lid for 15-20 minutes, after which it can be served. Before serving, you can add a slice of lemon and a spoonful of sour cream (spruce is your favorite), season with chopped herbs and ground black pepper. Rye bread works well, especially with sweet raisins, which complement the sour-salty taste of the soup. Bon appetit!

Cabbage solyanka with sausage recipe

Cabbage solyanka with sausages is a simple and tasty quick meal. I offer a recipe with a photo for those who have not yet made such cabbage, but have long dreamed of pleasing their husband with a hearty dish for dinner. I know that there are various ways to prepare cabbage soup with sausages. Some people stew the cabbage after briefly frying it. My husband doesn’t like stewed cabbage, so I make whole solyanka fried. I put two frying pans on the stove at once. While cabbage is fried on low heat on one, carrots and onions are fried on the other, and then chopped sausages are quickly fried. As a result, the hodgepodge is prepared very quickly - literally in half an hour. The cabbage turns out juicy, but not watery. Exactly what you need.


  • Cabbage – 800 g – 1 kg;
  • Sausages – 350 g (7 pieces);
  • Carrots – 1 small;
  • Onion – 1 small;
  • Ketchup – 2 tablespoons;
  • Salt.

Method for preparing solyanka from cabbage with sausages

Let's start with cabbage. I chop it quite thinly. The technology is simple. The head of cabbage is cut in half, then placed with the cut part up so that one of the edges of the cut is pressed against the board. We fix the head of cabbage with our left hand. And we begin to finely chop, cutting off thin plates with a knife from top to bottom.

Place the resulting thin straw on a large frying pan. As you can see, there was a heap of cabbage. But there’s nothing wrong with that; it will settle during the cooking process. The volume will be reduced by almost half.

Pour vegetable oil into the cabbage. I pour more because my husband likes it that way. About 5-6 tablespoons.

I put the frying pan with the cabbage on the stove and fry it without a lid, turning it every 5 minutes so that it doesn’t burn and cooks evenly.

I’ve already said, but I’ll repeat it again, that to quickly prepare cabbage soup with sausages, we need two frying pans. In a second frying pan, fry finely chopped onion and grated carrots.

It takes 5-7 minutes for the vegetables to become soft enough over low heat.

Add ketchup (or any thick tomato sauce) and stir. If you use tomato paste, then add no more than 1 tablespoon so that the cabbage does not turn out sour.

Half an hour has passed since we set the cabbage to fry. She's completely ready. Soft, slightly crispy. Very tasty. But her color, of course, is not ceremonial.

Add frying with ketchup.

Stir, the cabbage gets a cheerful color. At this stage I salt the dish. And I definitely try it, because depending on the type of ketchup, you may need a little more or a little less salt. This time half a teaspoon was enough for me.

All that remains is to fry the sausages. I cut them crosswise into small circles. You can cut it lengthwise, but this way, of course, the dish looks more cheerful.

I fry the sausages literally for three minutes, stirring.

As soon as the first traces of crust appear on them, I immediately put them in the cabbage.

I stir and at this point the hodgepodge with sausages can be considered ready.

Sausage solyanka


  • Potatoes - 2 pieces;
  • Carrots - 2 pieces;
  • Onion - 1 piece;
  • Sausages - 3-4 pieces;
  • Tomato paste - 2 tbsp. spoons;
  • Olives - 2 tbsp. spoons;
  • Pickled cucumbers - 2 pieces;
  • Spices - To taste;
  • Lemon - To taste (optional).

How to cook “Solyanka from sausages”

Boil water in a large saucepan. Add peeled and chopped potatoes there. In the meantime, cut several sausages into rings, quickly fry them in a frying pan and send them to the potatoes. Grind the onion and carrots on a grater. Fry vegetables in vegetable oil for 10 minutes. Add tomato paste, stir, cover and simmer for 10 minutes. Cut the olives into slices (slices). Cut the pickled cucumbers into rings. Place the roast into the pan. After a few minutes, add olives and cucumbers. Stir and cook over low heat for another 20 minutes. Add your favorite spices to taste. Bon appetit!

Recipe for Solyanka soup with sausages in a slow cooker


Water2.5 l
Pickles3 pcs.
Medium size potatoes3 pcs.
Sausages3-4 pcs.
Bacon or lard100-150 g
Raw smoked sausage80-100 g
Bulb onions1 PC. medium size
Salt15 g
Bay leaf1-2 pcs.
Ghee30 g
Parsley½ bunch
Lemon2-3 slices
Olives (pitted)6-7 pcs.
Sour creamtaste

Step-by-step preparation of hodgepodge in a slow cooker

  1. Cut vegetables and meat products into cubes, and chop the onion into half rings.

  2. Place melted butter in the multicooker bowl.

  3. Select the “Frying vegetables” program with a temperature of 140 °C, and set the time interval to 15 minutes.
  4. Let the oil heat up for a minute and add all the meat products into the bowl. Fry for five minutes, stirring occasionally, then add the onion and fry everything again for another five minutes with the multicooker lid open.

  5. Add pickled cucumbers, stir, and add tomato paste three minutes before the end of the program. Close the lid until the beep sounds.

  6. Open the slow cooker, add potatoes and bay leaf. Pour water over everything, add salt and mix.

  7. Set the “Soup/broth” program and cook for 40 minutes.

Before serving, place olives cut in half, one slice of lemon, and chopped parsley into each plate. Pour the soup into bowls and serve with sour cream.





  • 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, and the more different types of them there are in the hodgepodge, the tastier it turns out. You can season the rich soup with ham, smoked or boiled sausage, boiled meat, bacon, balyk, etc. An obligatory component of solyanka is olives, which give the broth an unusual, pleasant taste and aroma. How to prepare classic hodgepodge with sausages?


  • tomato paste – 1 tbsp. l.;
  • hunting sausages – 4 pcs.;
  • meat broth – 2 l;
  • pickled cucumbers – 3 pcs.;
  • medium size potatoes – 2 pcs.;
  • doctor's sausage – 150 g;
  • lemon – ½ piece;
  • seasonings;
  • onions – 2 pcs.;
  • carrot;
  • oil;
  • olives – 100 g;
  • dill.

Cooking method:

  1. Cut the potatoes into cubes and cook them in salted broth until half cooked.
  2. The remaining vegetables need to be peeled, finely chopped or grated.
  3. Fry the onion in oil for a couple of minutes, add carrot shavings and cucumbers. Simmer the vegetables until soft, then add tomato paste.
  4. Cut the sausages into small pieces, add them to almost finished potatoes and cook until done.
  5. After transferring the roasted vegetables into the pan, wait until they boil and set aside for a couple of minutes.
  6. Place the olives in the pan. Add thin slices of lemon and dill to the soup just before serving.
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