Soup with smoked sausage is a full-fledged first course in haste. Best Proven Smoked Sausage Soup Recipes

If there is no time to prepare a complex dinner, the hostess should remember the existence of such a dish as soup with sausage. It cooks very quickly, but it turns out tasty and satisfying. Sausage can be used both boiled and smoked, add any vegetables and cereals to it. Endless scope for culinary fantasies!

Classic hodgepodge recipe

Ingredients:

• 3 - 4 potatoes;
• 2 sour cucumbers;
• carrots and onions;
• 5 - 6 hunting sausages;
• 10 g tomato paste;
• salt, sugar and spices;
• 150 g boiled sausage;
• vegetable oil;
• 2.5 liters of purified water;
• lemon.

Cooking:

1. Fry a small amount of chopped onions and carrots in vegetable oil.
2. Send grated sour cucumber, 4 - 5 thin slices of lemon, pasta and sugar to vegetables. Keep the mass on fire for 8 - 9 minutes.
3. Send half the onion and all the potatoes, cut into small pieces, into boiled water.
4. After boiling again, transfer the frying from the pan to the pan.
5. When the potato pieces soften, send two types of chopped sausage to the soup. Salt the treat and add spices.
6. Boil for a few more minutes.

This is a rather primitive version of sausage hodgepodge, the taste of which can be improved with dried / fresh herbs, sour cream, olives or olives.

In the original recipe for meat components and smoked meats, there must be at least five types.

But the proposed option is cheaper and easier to implement.

Pea soup with smoked sausage

Ingredients:

• 1 kilo of potatoes;
• half a kilo of peas;
• 250 g of carrots and onions;
• salt and seasonings;
• vegetable oil;
• 3.5 liters of filtered water;
• 350 g of high-quality smoked sausage;
• 1 bunch of dill;
• a couple of lavrushka leaves.

Cooking:

1. Rinse the peas until the water is clear and pour it with cold water for several hours.
2. Rinse the peas again, send them to the pan and pour 3.5 liters of water there. Cook over moderate heat until softened.
3. Cut potatoes into small random pieces. Clean the sausage from the film and chop into cubes.
4. Saute chopped vegetables until browned.
5. Add potatoes to boiled peas.
6. When the vegetable is ready, add sausage, salt, selected spices and parsley. Transfer the roast to a saucepan.
7. Cook pea soup with smoked sausage for another quarter of an hour.

Smoked sausage soup is a hearty and tasty dish with a pleasant aroma and is perfect for cozy winter and autumn meals.

Such a soup can be thick or more liquid, have the consistency of mashed potatoes or cream. This dish is often served in restaurants, but it is quite possible to make it in your own kitchen.

Soup with sausage can be found in the cuisines of different nations. This dish is prepared in Germany, Sweden, the Netherlands, France, Spain, North America and, of course, Russia.

The Germans love hearty potato eintopf with smoked sausages, the Swedes and Danes cook rich stews with different types of vegetables, the French prefer delicate cream soups with thinly sliced ​​​​sausage strips. Usually, local varieties of sausages are used for dressing.

Recipes may vary. Hearty soup with sausage is boiled in meat, mushroom or vegetable broth, a variety of vegetables or cheese is added to it.

Sausages of different varieties are used for cooking: salami, chorizo, semi-smoked or blood sausages, hunting sausages. The abundance of options allows you to significantly diversify the table and experiment with familiar recipes, updating, supplementing and modifying them.

Sausage soups should not be cooked for too long, otherwise they will lose their characteristic taste. For greater saturation, the finished dish should be left under a closed lid for a few minutes. The soup is served hot so that it does not cool too quickly, and the plates can be preheated in the microwave. For soups with sausage, the recipe for cooking is simple, and anyone can repeat it.

Cheese soup with smoked sausage

Cheese soup with smoked sausage is prepared quickly and has a very rich taste. You can use any semi-hard or soft cheese, but thrifty housewives most often add processed cheese to the dish. By choosing a product with pepper, mushrooms or other ingredients, you can give the dish an additional flavor nuance. Soup with sausage should be served with homemade white bread croutons.

To prepare the dish you will need:

• 200 g of processed cheese;
• 1 not too large carrot;
• 1 medium-sized onion;
• 150 g smoked sausage or hunting sausages;
• freshly ground black pepper;
• salt;
• 100 g of white bread;
• refined vegetable oil for frying.

First you need to make homemade crackers. Stale white bread is cut into narrow strips, then they need to be turned into neat cubes. Blanks for crackers are scattered on a baking sheet and placed in a preheated oven.

Crackers need to be fried, stirring from time to time, until they are slightly browned. Those who like a richer taste can fry the bread cubes in a pan in a small amount of vegetable or butter. After cooking, the crackers should be laid out on a dish covered with a paper towel, which will absorb excess fat.

Carrots and onions must be peeled, after thoroughly washing the root crop with a brush and hot water. The onion is chopped, the carrots are rubbed on a coarse grater. Vegetables should be put in a frying pan with heated vegetable oil and, stirring, fry until soft and even golden brown.

In a pot of boiling water (about 1 liter), melted cheese, cut into small pieces, is laid out. Stir the soup until the cheese is completely melted. Then the fried vegetables are laid out in a saucepan and boiled for about 5 minutes over medium heat. After that, you need to add sausages, cut into thin circles, into the pan and turn off the stove. Soup with sausage should be infused under a closed lid for another 5-7 minutes. If necessary, the dish can be slightly salted.

Before serving, the soup is sprinkled with freshly ground black pepper, each serving can be garnished with thin chives. Crackers are served separately and added to the plate just before the meal.

Potato Sausage Soup: German-Style Recipe

Potato soups are very popular in German cuisine. An easier option is a dish cooked on a vegetable broth. Those who like a rich taste will love sausage soup cooked in chicken or beef broth. The density of the dish can be changed to taste by increasing or decreasing the amount of potatoes.

To prepare soup, it is better to use fast-boiling potato varieties with a high starch content.

Instead of black pepper, you can use paprika, parsley, if desired, changes to finely chopped green onions, dill or celery.

For cooking you will need:

• 750 ml chicken or beef broth (can be made from a concentrate cube);
• 1 small onion;
• 1-2 cloves of garlic;
• 200 g of any smoked sausage;
• 200 g of quick-cooking crumbly potatoes;
• salt and pepper to taste;
• 2 tbsp. l. chopped green parsley.

Potatoes should be thoroughly washed with a brush and hot water, cut into medium-sized pieces and boiled in a small amount of salted broth until soft. If the broth is made from a concentrate, you do not need to add salt.

A little vegetable oil is poured into a separate pan and heated. Then, smoked sausage cut into strips, chopped onion and garlic are laid out in hot oil. Everything is fried until golden brown. The sausage mixture must be constantly stirred so that it does not burn.

When the roast is ready, potatoes are added to it, the remaining broth is added. Soup with sausage should be boiled for about 7 minutes, after which the stove is turned off, and the dish is infused under a closed lid for another 5 minutes. For a more delicate taste, low-fat cream (0.5 cups) can be added to the soup, after which the dish is brought to a boil again, but does not boil.

Soup with sausage is poured into pre-heated plates, chopped parsley is placed in each. Freshly ground black pepper and a little sour cream can be added to the dish. Thinly sliced ​​Borodino or grain bread is served separately.

Smoked sausage soup is a hearty, hot and very appetizing dish that will easily warm you up on winter days. Despite the speed of its preparation and the modest composition of the ingredients, it turns out to be quite spicy and with an interesting smoked flavor. Let's learn with you how to cook smoked sausage soup.

Cheese soup with smoked sausage

Ingredients:

• hard cheese - 50 g;
• smoked sausage - 150 g;
• onion - 1 pc.;
• potatoes - 1 pc.;
• processed cheese - 1 pc.;
• vegetable oil - 2 tbsp. spoons;
• spices;
• fresh herbs - optional.

Cooking

Pour water into a saucepan and boil it. At this time, peel the potatoes, chop them into cubes and throw them into the pan. Next, we process the onion and chop it finely. Then pour a little vegetable oil into the pan and sauté the onion in it until golden. We cut the sausage into strips, and chop the cheese into cubes. When the potatoes are almost ready, put the sausage and onion roast into the soup.

After boiling again, fill the dish, constantly stirring the contents of the pan. Now we grind hard cheese on a coarse grater, sprinkle our soup with it, decorate the dish with finely chopped fresh herbs, and pour it into deep plates.

Recipe for hearty soup with smoked sausage

Ingredients:

• cold water - 1.5 l;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• smoked sausage - 150 g;
• bay leaf - 1 pc.;
• spices.

Cooking

So, for starters, let's prepare all the vegetables: peel the potatoes, carrots and onions, cut them into identical cubes, put them in a saucepan, pour cold water over them and put them on medium heat to cook. Now we take smoked sausage of different varieties, chop it into small pieces and add it to the soup after 20 minutes of cooking vegetables. We throw a bay leaf, spices to taste, boil everything together for 5 minutes and turn off the heat. Carefully remove the bay leaf and discard so that the soup does not taste bitter. Let the dish brew for 10 minutes and pour it into plates, sprinkled with chopped dill if desired.

Bean soup with smoked sausage

Ingredients:

• chicken broth - 500 ml;
• white beans in their own juice - 800 g;
• smoked sausage - 300 g;
• onion - 2 pcs.;
• celery stalk - 1 pc.;
• garlic - 1 clove;
• carrots - 1 pc.;
• dry white wine - 1 tbsp.;
• white cabbage - 0.5 fork;
• vegetable oil - 1 tbsp. spoon;
• Bulgarian pepper - to taste;
• spices.

Cooking

Peel carrots, onions and garlic, wash and chop finely. Finely chop the celery, cabbage and finely chop the sausage. In a saucepan, heat the butter, put the celery, carrots, onions, sauté, stirring for 10 minutes, and then add the garlic and sausage. We fry everything together for about 5 minutes, pour in the broth and wine, bring to a boil, put the canned beans, throw in the cabbage and cook the soup for another 25 minutes over low heat, seasoning with spices to taste.

Solyanka soup with smoked sausage

Ingredients:

• smoked sausage - 300 g;
• smoked meat - 300 g;
• onion - 1 pc.;
• pickled cucumbers - 2 pcs.;
• potatoes - 3 pcs.;
• tomato paste - 2 tbsp. spoons;
• lemon - 1 pc.;
• lard - 50 g;
• garlic - 1 clove;
• sour cream - for serving;
• spices.

Cooking

Cut the meat into pieces, peel the potatoes and cut into cubes. Finely chop cucumbers and sausage. Now pour water into the pan, put the meat, potatoes and set to boil over medium heat. At this time, we cut the bacon into pieces, put it on a hot pan, melt it, add the onion and sauté it until golden brown. At the very end, put tomato paste, dilute a little with broth, add sausage, chopped garlic and cucumbers. Season and simmer for 5 minutes over low heat. After that, put the finished roast in a saucepan with meat and cook the soup on a slow boil for another 5 minutes. Pour hot hodgepodge into plates, sprinkle with herbs, put a slice of lemon and a spoonful of sour cream.

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

Soup with sausage 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 dishes

Preparation of products for sausage soup consists in preliminary preparation of vegetable or meat broth, washing, peeling and cutting vegetables, cooking frying, chopping fresh herbs, cutting sausage in the form of sticks or cubes, preparing spices, etc. It is recommended to remove the skin from the tomatoes (for this, you need to make cross-shaped cuts on the vegetables and pour boiling water over the tomatoes). Sausage can be immediately added to the soup or pre-fried with vegetable roast. From canned foods, carefully decant excess liquid.

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

Sausage Soup Recipes:

Recipe 1: Sausage Soup

This soup with sausage is also called "lazy", because it is cooked 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 black ground pepper - to taste;
• 1 onion;
• Any greens to taste;
• Beef bouillon cube.

Cooking method:

Wash potatoes thoroughly, peel and cut into small cubes. Pour cold water into a saucepan and put on fire. As soon as the water boils, we throw in 1 or 2 bouillon cubes, stir until completely dissolved and spread the potatoes. At this time, we clean the onion, finely chop and fry in vegetable oil until golden brown. We cut the sausage into small cubes and put it on 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 lay out the sausage with onions (or without onions). Beat 1 egg with salt and pepper 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.

Recipe 2: Sausage and Leek Soup

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

Required Ingredients:

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

Cooking method:

We cut the sausages into small circles and fry until brown in a thick-walled cast-iron pan. Put the fried sausages on paper napkins to absorb excess fat. Cut the potatoes into 2 cm cubes, cut the onion into half rings. We spread the potatoes with onions in the same pan, after putting a piece of butter. Cook until soft over medium heat, 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 lay out 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.

Recipe 3: Soup with sausage and champignons

This sausage soup recipe uses marinated champignons, two types of sausage, vegetables, melted cheese and seasonings. The dish is very rich, appetizing and tasty. This soup can be served for a solemn family feast.

Required Ingredients:

• 4 liters of water;
• 6 medium potatoes;
• 1 carrot;
• 1 head of onion;
• Bank of canned champignons;
• 200 g of doctor's and Krakow sausages;
• 200 g of cream cheese in trays;
• 1 clove of garlic;
• 1 bay leaf;
• Pea pepper;
• Salt - to taste.

Cooking method:

Peel potatoes, cut into small cubes, add water and bring to a boil. We rub the carrots on a grater, finely chop the onion and pass it all together in vegetable oil. When the potatoes are half soft, lay out the passivation. We decant the liquid from the champignons and put the mushrooms in a saucepan with soup (if the mushrooms are large, cut them beforehand). We cut both types of sausage into strips and put them into the soup 5 minutes after boiling. Finely chop the garlic and put it into the soup together with peas, bay leaf and salt. After 3 minutes, after the broth boils, spread the melted cheese with a spoon. Mix everything thoroughly until the cheese is completely dissolved and cook the soup with sausage for another 5 minutes. You can serve the dish with hot croutons and herbs.

Recipe 4: Soup with sausage and apples

Do not be afraid of such a strange combination of soup products at first glance. Apples, smoked sausage and cabbage go well with each other not only in the second, but also in the 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 celery stalks;
• 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 black ground pepper.

Cooking method:

Shred the cabbage into thin strips. We cut the carrots and celery into thin strips, finely chop the onion. Melt the butter in a saucepan and spread the cabbage with 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 the apples and cut 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 hot sausage soup.

Recipe 5: Soup with sausage and chicory

This sausage soup has a slightly puree 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 of olive oil;
• 1 onion;
• 3 cloves of garlic;
• 2 tsp rosemary (fresh, chopped);
• A can of canned white beans;
• 4 cups chicken broth;
• 1 head of white lettuce chicory.

Cooking method:

Cut the sausages into small pieces. Heat the olive oil in a pan and put the sliced ​​sausages there. Fry the sausage for a few minutes until brown. We shift the sausage on a paper towel to absorb excess fat. Finely chop the onion and put it in the same oil in which the sausage was fried. Fry for 3 minutes. Grind the garlic and add to the onion along with rosemary and give for another half a minute. Drain the liquid from the beans and put in a cauldron. Then pour 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. Grind 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.

- If salami is used to make soup with sausage, it is not recommended to fry such sausage, as it will turn out to be quite tough. It is better to cut the salami immediately and add it to the boiling broth;

- If you need to cook a delicious soup in a hurry, you can take a bag of frozen vegetables. It remains only to cut the sausage and pour it along with vegetables into boiling salted water (or water with diluted bouillon cubes);

- To prepare a delicious sausage soup, you can fry chopped onions in a mixture of vegetable and butter;

- Along with the sausage, you can add chopped milk sausages to the dish - this will make the soup even more appetizing, richer and tastier. The main secret of a delicious sausage soup is that the more meat ingredients, the better.

As a rule, soups are boiled with meat, however, it can be successfully replaced with smoked sausage.

This soup will appeal not only to adults, but also to children, and is perfect for a family dinner.

Soup with smoked sausage - the basic principles of cooking

You can make this soup from just about anything. It can be bean, vermicelli or cheese soup, in any case it will be delicious. Feel free to experiment.

Smoked sausage of any kind is suitable for soup, it will be even tastier if you use several types at once.

Necessary products for soup: potatoes, broth, vegetables, smoked sausage, herbs and spices. The remaining ingredients are added according to the recipe.

Potatoes, carrots and onions are peeled and washed. The potatoes are cut into small pieces. The remaining vegetables are chopped with a knife or with a grater, you can finely chop or grate.

Pour water or broth into the pan, spread the potatoes and put on fire.

Smoked sausage is cut into strips or cubes. When the potatoes are almost ready, pieces of sausage, spices, herbs are added to the pan and boiled for about five minutes.

You can put the vegetables directly into the pan, or make a fry out of them and add them to the soup along with the sausage. At the end, add greens, remove the pan from the heat, and let it brew for about ten minutes. The soup is served hot.

Recipe 1. Soup with smoked sausage and dumplings

Ingredients

Smoked sausages - 300 g;

three potatoes;

onions and carrots - 1 pc.;

30 ml vegetable oil;

a glass of flour;

a pinch of salt and pepper;

Cooking method

1. Wash the peeled potatoes and cut into small pieces. We clean onions and carrots. Chop the onion into small cubes. Cut the carrot in half. Coarsely rub one half, and cut the other into strips. Cut the smoked sausage into cubes or cubes.

2. Pour two and a half liters of water or broth into the pan and put it on the stove. As soon as the water boils, spread the potatoes, half the onions and carrots, cut into strips.

3. Sift the flour into a bowl, drive an egg into it. Gradually add warm water and mix with a spoon. Knead a soft, elastic dough.

4. Heat the vegetable oil in a frying pan, and put the grated carrots and finely chopped onions into it. Simmer over medium heat, stirring constantly, for three minutes.

5. Put the roast and sausage into the pan (if desired, you can fry with vegetables). Salt and pepper.

6. Tear off small pieces from the dough and dip them into the boiling soup. We continue to cook for another ten minutes on low heat. We spread finely chopped greens in the soup.

Recipe 2. Soup with smoked sausage, lentils and parmesan

Ingredients

lentils - half a kilogram;

450 g smoked sausage;

grated parmesan - 200 g;

150 g of onion;

carrots - 200 g;

800 g of fresh tomatoes;

clove of garlic;

half a lemon;

two liters of broth;

bay leaf;

oregano, basil, nutmeg and black pepper - 5 g each;

salt.

Cooking method

1. Put a heavy-bottomed saucepan on the fire and pour in quite a bit of oil. Cut the sausage into large enough pieces, send it to the pan and fry until golden brown.

2. Peel and wash carrots and onions. Chop the onion finely, and grate the carrots with long chips. Put the vegetables to the sausage and fry until translucent.

3. Wash the tomatoes, wipe with a napkin, pour over with boiling water, free them from the skin and cut into small cubes.

4. When vegetables with sausage are fried, season them with spices and chopped garlic. Heat for a minute and add tomatoes. Continue frying for a couple more minutes.

5. Pour the stock into the pot. Pour the sorted and washed lentils into the soup, put the bay leaf and salt. Simmer for about an hour until the lentils are cooked through. Squeeze the juice of half a lemon into the soup. Add 100 g of grated parmesan, mix well and wait until the soup boils. Divide the hot soup among bowls, sprinkle with a pinch of grated Parmesan and serve.

Recipe 3. Soup with smoked sausage and leek

Ingredients

230 g smoked sausage;

60 g butter;

900 g leek (light green and white part);

450 g potatoes;

4 cups of chicken broth;

a pinch of ground pepper and salt.

Cooking method

1. Cut off the dark green part of the leek. Cut the rest lengthwise into two halves and chop into thin half rings. Place the onion in a deep bowl and wash in several waters.

2. Cut the sausage into circles and fry in a thick-walled pan until brown. Put the fried sausage on a napkin to drain excess fat. Peel and wash onions and potatoes. Chop the onion finely, and cut the potatoes into arbitrary pieces.

3. In the same pan, put the butter, put the onion and potatoes in it, fry, stirring constantly, for about five minutes, until the vegetables soften.

4. Sprinkle vegetables with flour and continue to fry for another minute. Then add the broth in a thin stream and bring to a boil. Twist the fire and cook the soup until cooked for about a quarter of an hour.

5. Pour one and a half glasses of soup, and puree it with a blender. Pour the puree into a saucepan, put the fried sausage, salt and pepper. Serve the soup in serving bowls, sprinkled with chopped herbs.

Recipe 4. Soup with smoked sausage, cabbage and apples

Ingredients

half a fork of cabbage;

two carrots;

400 g smoked sausage;

900 g chicken broth;

bulb;

two apples;

50 g celery;

a pinch of cumin seeds;

salt and ground black pepper - on the tip of a knife.

Cooking method

1. Peel carrots and onions, wash. Remove the top leaves from the cabbage. Finely chop all vegetables except cabbage. Chop the cabbage into short strips. Peel the apples, cut the core and cut into small cubes. Cut the smoked sausage into slices. Finely chop the celery with a knife.

2. Put a large saucepan on the fire and dissolve the butter in it. Put all the vegetables, add the cumin seeds and simmer, stirring constantly for about eight minutes, until the vegetables become slightly soft.

3. Pour chicken broth over vegetables, add chopped sausage, small cubes of apples, salt and pepper. As soon as the soup boils, reduce the heat and simmer for about half an hour, stirring occasionally.

Recipe 5. Pea soup with smoked sausage

Ingredients

250 g of peas;

hunting sausages - 200 g;

three potatoes;

carrots and onions - 1 pc.;

50 g vegetable oil;

200 g slices of loaf for croutons.

Cooking method

1. Rinse the peas, put them in a deep plate and fill with water, leave to soak until the morning. The next day, put it in a saucepan, add about a liter of oxen and put on fire. As soon as the peas boil, remove the foam, salt and cook for 20 minutes. Then remove from heat, cool slightly and puree it with a blender.

2. Cut the peeled potatoes the way you are used to. Rinse greens under a tap, shake off excess moisture and chop. Peel the carrots and onions, wash and chop: onions - in small cubes, and carrots in large chips.

3. Put the pan on the fire, heat the oil in it, put the vegetables and fry until they soften. Remove the skin from the sausage and cut into small strips.

4. Add potatoes to the boiling pea puree, boil for a quarter of an hour, then put the roast and sausage, salt, and cook for another two minutes.

5. Cut the loaf into cubes and fry, salting, in a pan until golden brown.

6. Cover the finished soup with a lid and insist for several minutes. Before serving, mix well, pour the soup into bowls and sprinkle with breadcrumbs.

Recipe 6. Buckwheat soup with smoked sausage

Ingredients

smoked sausages and potatoes - 200 g each;

50 g of buckwheat;

carrots and onions;

Bay leaf;

a pinch of pepper and salt.

Cooking method

1. Put a pot of water on the stove, put a peeled onion and a few bay leaves in it. Peel the carrots, wash and grate with large chips. Add it to the pot and continue cooking over low heat.

2. Cut the smoked sausage into strips. Put a saucepan on the fire and grease it with oil. Put the sausage in it and fry until golden brown. Cover the plate with a napkin, and put the fried sausage in it.

3. Peel the potatoes, wash and cut into slices as you are used to. Place it in the pot as soon as the broth boils and boil for 20 minutes. After this time, put the sorted and washed buckwheat into the soup, salt, pepper and continue cooking for another 8-10 minutes. Add the sausage, boil for a minute, remove the pot from the heat, cover and leave the soup for another 10 minutes.

Recipe 7. Soup with smoked sausage and pasta

Ingredients

smoked sausage - 400 g;

potatoes - 2 pcs.;

small pasta - 200 g;

half an onion and a carrot;

two bay leaves;

parsley (greens) - a small bunch;

peppercorns - 5 pcs.;

vegetable oil;

salt.

Cooking method

1. Pour one and a half liters of water into the pan, put it on the stove and boil.

2. Clean the sausage from the film, cut into small strips, and fry in an almost dry frying pan until golden brown. Add it to the soup and simmer for 7 minutes.

3. Clean and wash vegetables. Chop the onion and grate the carrot into small chips. Put the vegetables in the pan where the sausage was fried and fry until golden brown. Transfer the roast to a saucepan.

4. Peel the potatoes, wash, cut into cubes and add to the soup. Sprinkle with spices and add bay leaf. Continue to simmer the soup over low heat for 25 minutes. Then put out the fire, cover the pan with a lid and leave for ten minutes. Pour the soup into serving bowls, season each with a pinch of chopped herbs, and serve.

Recipe 8. Soup with smoked sausage and cheese dumplings

Ingredients

broth - one and a half liters;

200 g smoked sausage;

tomato paste - 10 g;

carrot - half a root crop;

vermicelli - 50 g;

some green onions;

butter - 20 g;

cheese - 50 g;

flour - two tbsp. l.;

Cooking method

1. Peel and chop the carrots with a coarse grater. Free the sausage from the film, and cut into strips or cubes. Lightly fry it in hot oil, then add the carrots, continue to fry for another three minutes. Add tomato paste to the fry, stir and remove from heat.

2. Put the vermicelli and roast into the boiling broth, mix and simmer.

3. Finely grate the cheese, put it in a bowl, add butter, egg and flour to it, salt and knead the dough. Form small dumplings with a teaspoon and quickly drop them into the simmering soup. Cook until dumplings float to the surface. Serve the soup with finely chopped green onions.

Recipe 9. Soup with smoked sausage and melted cheese

Ingredients

potatoes - 4 pcs.;

rice - half a glass;

bulb;

two potatoes;

half a kilogram of processed cheese;

fatty sausage - half a stick;

clove of garlic;

seasoning for soup, pepper and table salt;

Cooking method

1. Pour water into a saucepan and put it on fire, boil. Peel the potatoes, wash, cut into small cubes and pour it into boiling water. Free the smoked sausage from the film, and cut into arbitrary pieces. Onions, garlic and carrots, peel, rinse and chop very finely. Rinse the greens under the tap, shake off and chop with a knife.

2. Put the saucepan on the fire, lightly grease with oil, put the sausage and fry until it starts to release juice. Then add carrots and onions and simmer everything together for about seven minutes.

3. Grind the cheese on a coarse grater and put it in the broth, cook, stirring, until it is completely dissolved. When the potatoes are almost ready, put the sorted and washed rice into the pan and mix. Season the soup with sauté, salt and pepper. Shortly before the end of cooking, add finely chopped garlic. Sprinkle with herbs, turn off the heat, cover and leave to infuse for 10 minutes.

• Put the sausage on a dry or lightly greased pan, as it will release its fat during the frying process. It will be quite enough to fry onions and carrots.
• If you are making soup with processed cheese, then it is better to take soft cheese in boxes for this. Sausage cheese can also be used, but it will take a long time to dissolve.
• Garlic is added to the soup only at the final stage.
• Ready soup must be left for a while to infuse, only after that it can be served at the table.
• Greens can be added a few minutes before readiness or directly to the plate.
• If you want the soup to be less high-calorie, you can not do frying, but add vegetables and sausage immediately directly to the pan.