There are a lot of recipes for preparing soup-saltwort. From classical and traditional versions to more original and substantially different in taste and presence of ingredients. Today we will tell you how to prepare a quick hodgepodge with sausage according to a simple recipe, and also we will offer a recipe for a dish with a mushroom base.
How to cook soup-hodgepodge with sausage - a simple recipe?
Ingredients:
- sausage smoked - 200 g;
- sausage boiled - 150 g;
- hunting sausages - 100 g;
- ham - 220 g;
- chicken fillet - 220 g;
- tomatoes - 520 g;
- onion - 150 g;
- Pickled cucumbers - 220 g;
- olives - 100 g;
- garlic - 2-3 cloves;
- vegetable refined oil - 75 ml;
- purified water - 3 liters;
- bay leaves - 2 pcs .;
- peas of sweet pepper - 3-5 pcs .;
- salt;
- ground black pepper;
For submission:
- olives;
- wedges of lemon;
- fresh greens of parsley and basil;
- sour cream.
Preparation
Chicken fillet washed, pawned in a saucepan with purified water and boiled until fully cooked.
While the meat is boiled, chop the ham, as well as cooked and smoked sausage cubes, hunting sausages shred mugs and pass through the grater pickled cucumbers. We put crushed smoked products into a heated frying pan with vegetable oil and brown for five minutes. Then throw the finely chopped onions and garlic and let stand on medium heat for five more minutes. Tomatoes are scalded with boiling water, peeled off, shredded in small cubes or rubbed on a grater and put into a frying pan along with prepared cucumbers. We put out everything together under the lid for ten minutes.
During this time, the chicken fillet was already cooked, we take it out of the broth, cut it into small pieces and return it to the pan. Then we shift the contents of the pan, season it with salt and ground black pepper, throw half of the olives, pre-cut them with mugs, laurel leaves and sweet pepper peas and simmer for another seven minutes.
We remove the prepared soup-hodgepodge from the heat and let it brew for ten minutes. Then we pour the fragrant dish on the plates. In each of them we put a tablespoon of sour cream, a slice of lemon, several whole olives and fresh leaves of parsley and basil.
Mushroom soup - solyanka - recipe in a multivariate
Ingredients:
- forest mushrooms (fresh or frozen) - 220 g;
- fresh champignons - 320 g;
- carrots - 95 g;
- onion - 95 g;
- cucumber, pickled or salted - 195 g;
- olives and olives (equally) - 60 g;
- potatoes - 180 g;
- Bulgarian pepper - 50 g;
- tomato paste - 75 g;
- vegetable, refined oil - 75 ml;
- purified water - 2 liters;
- laurel leaves - 2-3 pieces;
- peas of sweet pepper - 2-3 pcs .;
- salt - 15 g or to taste;
- granulated sugar - 5 g or to taste;
- oregano - to taste;
- basil - to taste;
- rosemary - to taste;
- marjoram - to taste;
For submission:
- olives;
- lemon;
- fresh greens;
- sour cream.
Preparation
If you use frozen mushrooms for the preparation of the saltwort, then remove them in advance from the freezer for thawing. You can also use dried mushrooms, but in this case, they need to take half as much weight as frozen and soak in warm water.
Frozen frozen, swollen dried or fresh forest mushrooms cut into random slices, and pre-washed mushrooms shredded plates.
In the oiled capacity of the multivarka, lay the pre-cleaned and finely chopped onions and carrots and keep in the "Frying" or "Baking" mode for seven minutes. Add sugar and salt and
Ready-made soup-hodgepodge we let it brew for ten minutes and served with sour cream, lemon, olives and fresh herbs.