Recipe for a quick hodgepodge soup with sausage. There is not always time to cook a full-fledged hodgepodge with meat, but if you really want to, then you can quickly cook it from what is in the refrigerator. It can be sausage, smoked meats, sausages, etc. Today we are preparing a hodgepodge of boiled and semi-smoked sausages.
Compound:
- 50 grams of boiled sausage
- 250 grams of smoked sausage
- 4 potatoes
- 2 tablespoons olives
- 2 pickled cucumbers (we have 4 small ones)
- 0.5 lemon
- 2 carrots
- 2 onions
- 2 tablespoons tomato paste (we use tomato juice)
- vegetable oil
- 0.5 cup frozen parsley
- salt and pepper to taste
Cooking:
- Peel the sausage, cut into thin strips and fry in vegetable oil.
- Peel potatoes and cut into small strips.
- Cut olives into rings.
- Peel the onion and chop finely.
- Peel and grate the carrots on a coarse grater.
- Fry onions and carrots in vegetable oil.
- Add tomato paste to the pan (in this recipe we evaporate tomato juice in a pan), mix with onions and carrots and simmer for a couple of minutes.
- Cut pickled cucumbers into strips.
- Pour water or meat broth (whatever is available) into a saucepan, bring to a boil and put all the prepared ingredients there: potatoes, olives, vegetable roast, sausage, pickles, salt and pepper.
- Cut the lemon into circles and cut each circle into 4 pieces.
- Boil soup for 20 minutes. 10 minutes before the end of cooking, add lemon to the hodgepodge.
- 5 minutes before the end of cooking, add the bay leaf.
- Serve with sour cream or mayonnaise. Sprinkle with fresh herbs before serving.
