Soup with fried sausage. Soup with smoked sausage. Bean soup 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– basic principles of cooking

You can make this soup from just about anything. It can be bean, vermicelli or cheese soup chick, 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. Hot soup arrange on plates, 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;

20 g flour;

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 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 in it butter. Put all the vegetables, add the cumin seeds and simmer, stirring constantly for about eight minutes, until the vegetables become slightly soft.

3. Pour over vegetables chicken bouillon, 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;

Carrot and onion;

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;

Potato - 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;

A little green onion;

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 kilo 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.

Soup with smoked sausage - tips and tricks from chefs

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 preparing soup with processed cheese, then for this it is better to take soft cheese in boxes. sausage cheese You can also use it, 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.

I periodically cook soups with ham, boiled or smoked sausage. Not because of lack of money, but because they are very tasty. After all, the soup does not have to be with meat. Although ... To tell the truth, sometimes - because of lack of money ...

And sometimes - due to lack of time. Such soups do not require a lot of ingredients, inexpensive products are available all year round, and they are prepared very quickly. I cook them on the stove, and in the oven in pots, and in a slow cooker, and soup set in direct proportion to the content of my refrigerator and the flight of my own imagination.

Knowing that the composition of today's sausages does not quite match what is written on the label, I try to compensate for the nutritional value of soups with vegetable and animal proteins contained in peas, beans, and cheese. Here are some recipes. Please enjoy!

Recipe for pea soup with smoked sausage with photo

Green peas give soups the charm of a young summer. But! Dried can be purchased at any time of the year, it gives a special specific taste to dishes from it. Sausage - unexpected notes of something painfully familiar. Everything in the complex creates a unique bouquet. And this is not a promotion, this is a soup with sausages that you can cook for your family.

Kitchen tools: 5-liter saucepan, knife, frying pan, cutting board, slotted spoon, grater.

Ingredients

boil peas

Did you know? Fresh or frozen peas do not need to be pre-boiled: they are cooked for no more than 15 minutes, so they are put into the soup along with potatoes.

Prepare the rest of the ingredients

Cook the soup

Find out what a well-cooked pea looks like and how best to chop 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 soup will also be delicious.

Soup recipe with boiled sausage and beans with photo

This soup is prepared on a pre-boiled broth, meat or vegetable, but in the absence of it, plain water is also suitable.

Time for preparing: 1-1.5 hours.
Servings: 4.
Kitchen tools: 2 liter saucepan, knife, frying pan, cutting board.

Ingredients

Cooking sequence

Type 1.5 liters of broth into a saucepan and set to boil.
Cut 2 potatoes into small cubes, add to the broth.
Put a frying pan to heat up and pour 2 tbsp. l. vegetable refined oil.
Chop 1 onion, send to sauté. Cut 1 carrot into small cubes, add to the onion, mix.
Cut 250 g of boiled sausage into a large cube, send to the pan and mix. Saute vegetables until soft.
When the potatoes are cooked (after about 20 minutes), pour in the previously drained canned beans(half liter jar).
Add to the soup frying, 2 bay leaves, 3-4 peas of allspice and a pinch of ground, 0.5 tsp. salt. If you are cooking soup with water, and not with broth, then add 1-1.5 tsp. salt. Boil for 5 minutes, add chopped 1 bunch of greens and boil. The dish is ready.

Raw beans can also be used in the sausage soup recipe. It should be boiled in advance, and pre-soaked for several hours. It is advisable to change the water 2-3 times during the cooking process and pour the cooking beans hot, and not cold water. The "last" water can be used as a broth.

Video of the presented recipe

Pay attention to how best to cut the ingredients and how thick the soup should be.

In the video, sausages are used as sausages. You can also cook soup from "boiled sausage prepared at home".

Recipe for cheese soup with sausage with photo

Time for preparing: 30 minutes.
Servings: 4.
Kitchen tools: 2-liter saucepan, knife, frying pan, cutting board, grater.

Ingredients

Cooking sequence

Peel and cut 4 potatoes into medium cubes.
Place them in a saucepan, pour 1.5 liters of water and send to boil.
Put the pan to heat up. Cut 400 g of boiled-smoked sausage into small cubes, put in a frying pan and fry over low heat. If the sausage is not greasy, fry it for vegetable oil.
Peel and chop 1 onion, send it to the pan. On a coarse grater, grate 1 carrot, mix into the sautéed ingredients. When the vegetables soften, the frying will be ready.
Send the roast to the soup.
When the potatoes are cooked, grate or randomly cut 2 processed cheeses and add to the rest of the ingredients. Mix well until the cheese is completely melted. Grind 1 bunch of fresh herbs and send to the soup.
As soon as it boils, the dish will be ready.

This sausage soup recipe can include different types cheese (except cottage cheese, of course), but if we are talking about an economical option, then it would be more expedient to cook it with melted cheese.

Video of the proposed recipe

Cheese soup doesn't have to be French style soup. It can also be prepared in slices, as shown in the video. In fact, the main ingredients are already salted and do not require additional salting. When all the products are already boiled, taste the dish: you may need to salt it a little.

An interesting ingredient in the soup will be not only purchased sausage. Suitable and cooked by yourself delicious recipe—.
As you can see, different types of sausages are suitable for making soup. Only here or cooked at home - sausage in the guts - in the soup will be inappropriate. You can make them as an independent dish.

cooking options

Cooking soup with sausage in a slow cooker is even easier: the ingredients are put into the bowl at the same time, poured with water or broth, seasoned and cooked in the “Stew” mode. If you use dried legumes - for 2 hours, if boiled or canned - only half an hour.
Soup in pots is not so troublesome to prepare. The oven should be preheated to 200°C. Fill the pots with ingredients, pour broth or water, season and keep in the oven for 1.5 hours if the legumes are dried, or 20-25 minutes if boiled or canned.
Cheese and herbs are added to the soup in these types of preparation just before serving.

Delicious Supplements

In soups with sausage, you can add:

Zucchini, zucchini or squash;
Tomatoes, tomato sauce or paste;
Celery root;
Mushrooms;

Bell pepper;
Garlic crushed through a press;
boiled eggs;
String beans.

From herbs, it is not necessary to use fresh green dill, parsley, cilantro, basil. Dried herbs and their mixtures - Italian or Provencal - go well with legumes.
The dish is best served with classic sour cream and crackers.

And how do you cook sausage soups: with what ingredients and in what way? Share with me in the comments. This will broaden my horizons.

Soup with smoked sausage - hearty, hot and very appetizing dish which will keep you warm during 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 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. a 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.

Peel and wash potatoes, onions and carrots. Cut potatoes into small cubes in a bowl. Pour in water and put the pot on fire. When the water boils, remove the foam, salt and cook the potatoes for 20 minutes over low heat.

Cut the onion into small pieces, carrots into cubes, put in a pan. Pour in vegetable oil.

Fry the vegetables over medium heat for 4-5 minutes, stirring occasionally. Add sausage cut into strips or cubes into the pan. Fry for 3-4 more minutes.

Next, add vermicelli, spices and bay leaves to the sausage soup, if necessary, add a small amount of hot water and salt a little. Also add chopped garlic.

Boil over low heat for 6-8 minutes, then, constantly stirring the soup, pour in the egg in a thin stream. Let it boil and turn off the gas.

Ready very tasty soup with sausage and noodles pour into plates, sprinkle with freshly ground black pepper and chopped herbs. Serve to the table!

Enjoy your meal!

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!

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:

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

AT original recipe meat components and smoked products should 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:

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

Serve with fresh dill and white croutons.

Cooking with egg

Ingredients:

5 small potatoes;
1 pc. carrots and onions;
1 parsley root;
3 cloves of garlic;
1 egg;
150 g of processed cheese without additives;
250 g smoked sausage;
½ bunch of greens;
vegetable oil and salt.

Cooking with sausage and egg:

Peel potatoes, wash and cut into cubes. Pour in water and send to boil.
Add the parsley root to the pan and put the roasted onions and carrots.
Pour the sausage cut in any convenient way to the rest of the products.
Add chopped herbs and garlic, as well as salt to taste.
When the potatoes are softened, pour the beaten egg into the pan (the white and yolk should be completely combined). With one hand, add the ingredient to the soup, and actively stir it with the other.
Send cubes of cheese there. When they are completely dissolved, the soup can be tasted.

Such a dish with sausage and an egg is prepared not only simply, but also very quickly.

Variant with melted cheese

Ingredients:

2 processed cheese without additives;
200 g smoked sausage with minimal inclusions of fat;
1 onion;
3 potatoes;
vegetable oil;
fresh parsley;
garlic.

Cooking:

Cut the potatoes into cubes and pour ice water for 10 minutes. Then rinse the vegetable slices and put in a pot of boiling water.
Fry the pieces of sausage together with chopped onion until the latter is golden brown in vegetable oil.
Send the frying to the broth with the already softened potatoes.
Add slightly frozen grated processed cheese and salt the soup.
After boiling again, add crushed garlic and chopped herbs.

Remove the finished cheese soup with sausage from the stove and leave to brew under a tightly closed lid for a quarter of an hour.

Soup with sausage and vermicelli

Ingredients:

2 - 3 potatoes;
1 pc. carrots and onions;
2 cloves of garlic;
250 g boiled sausage;
1/3 st. small vermicelli;
salt and pepper.

Cooking:

First, send potato bars to boil in a three-liter saucepan.
When they become soft, add salt and pepper to the soup.
Prepare a roast from sausage cubes, chopped vegetables and garlic slices. Transfer it to potatoes.
Pour in the vermicelli and cook the dish for another 5-7 minutes.

Serve soup with sausage and noodles with homemade rye crackers.

Bean first course

Ingredients:

450 g chicken soup set;
200 g canned red beans;
5 potatoes;
3 liters of water;
250 g "Krakow" sausage;
2 onions and 1 carrot;
half a liter of tomato juice;
2 g of salt and pepper;
25 g green onions;
1 pinch of French herbs;
olive oil;
5 dessert spoons of sour cream.

Cooking:

Pour the chicken soup set with water, add salt, pepper and cook over low heat for about an hour.
Pour chopped potatoes into the already prepared broth.
Fry chopped onions and carrots with sausage until browned on olive oil. Then piss off tomato juice and simmer covered for 8-9 minutes. Add spices and salt to taste
Transfer the mass from the pan to the prepared broth with softened potatoes. Boil the soup for 10 - 12 minutes.
Add canned beans without liquid and, if necessary, add salt to the treat. Immediately turn it off and leave to brew for a quarter of an hour.

Serve with sour cream and chopped green onions.

Tomato soup with sausage

Ingredients:

2 potatoes;
onions and carrots (1 pc.);
4 small tomatoes;
4 smoked sausages;
1 pinch of cumin;
salt, dry basil and black pepper;
3 dessert spoons of tomato paste;
a bunch of various fresh herbs;
1 tsp Sahara.

Cooking:

Fry chopped onions with carrots in a small amount of any fat. Add tomato paste, add salt, all the spices recommended in the recipe and granulated sugar. Simmer the mass over low heat for 10 - 12 minutes.
Roughly chop the potatoes. Rub the tomatoes on a fine grater without the skin. Coarsely chop the sausages and fry until light brown.
Send all the prepared ingredients and the tomato mass from the pan to the pan, add water and add salt if necessary.
Boil the dish until the vegetables soften and add chopped greens.

Remove the soup from the heat and let it brew for a few minutes.

How to cook kharcho

Ingredients:

350 g hunting sausages;
80 g dry rice;
1 onion;
3 garlic cloves;
100 g of tomato sauce;
1.5 liters of filtered water;
salt, suneli hops, fresh herbs;
vegetable oil.

Cooking:

Fry the onion in cubes in vegetable oil and send it to boil with dry rice.
In the oil remaining after the onion, fry the pieces of hunting sausages. Add tomato sauce, darken the ingredients for a couple of minutes and transfer to the soup.
Salt the dish, add mashed garlic, spices and chopped fresh herbs.
Cook soup until rice is soft.

Serve with cheese croutons.

spicy spanish dish

Ingredients:

4 liters of strong chicken broth;
3 - 5 potatoes;
fresh garlic to taste;
2 - 3 pcs. tomatoes;
1 large fleshy sweet bell pepper;
1 chili pod;
3 - 4 hunting sausages;
fresh greens;
1 PC. onion;
salt and spices;
1 carrot.

Cooking:

Hunting sausages, if necessary, carefully peel and cut into small circles. Fry them until golden brown in any oil. It is best to use a mixture of vegetable and creamy for this purpose.
Ingredients:
- 2 liters of filtered water;
- 80 g of buckwheat;
- 3 potatoes;
- 1 pc. carrots and onions;
- 2 dessert spoons of sunflower and butter;
- 350 g boiled sausage;
- salt, pepper, ground coriander and fresh herbs.
Cooking:
1. Wash all vegetables and clean if necessary. Free the sausage from the shell. It is good to sort out buckwheat from various litter and rinse with running cold water.
2. Finely chop the onion and potatoes. Grind carrots into strips using a special Korean grater.
3. Chop the sausage into medium pieces.
4. Heat two types of oil at once in a deep frying pan. Add the vegetables to the mixture and stir-fry until lightly browned.
5. Bring salted water to a boil in a saucepan. Move the contents of the pan and all the spices there, pour the sausage and potatoes.
6. Add buckwheat and cook soup until all ingredients are ready. At will, add salt.
Garnish the dish with plenty of fresh herbs and serve.
Buckwheat makes this soup especially hearty and nutritious.

The most delicious first course can be prepared from homemade homemade sausage. It can be pork, beef, chicken or any other type of meat. If such a product was not at hand, then a high-quality store will do.