Preparing a hodgepodge with sausage and mushrooms is quite difficult. In general, any hodgepodge takes a long time to prepare and requires some effort. I propose to cook the hodgepodge in meat broth (whichever you like best), with ingredients that are all fried in a pan. Pickled mushrooms give a special taste to the hodgepodge, which, oddly enough, quite dramatically change the taste of the soup. For the soup to be delicious, it needs time to infuse and soak, so we leave it to rise for an hour under the lid. It is very good if the stove, for example, is ceramic and keeps warm for some time. If the stove is gas, then you can leave a very small fire.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Offal / Mushrooms / Champignons / Sausage
Dish: Soups / Solyanka
Geography of cuisine: Russian cuisine
- Fillet of beef - 300 Grams
- Milk sausages - 3 Pieces
- Smoked sausages - 150 Grams
- Cooked-smoked pork - 150 Grams
- Carrots - 1 Piece
- Medium Onion - 2 Pieces
- Potatoes - 2 Pieces (large)
- Pickled cucumbers - 3 Pieces
- Canned Champignons - 300 Grams
- Pitted olives - 50 Grams
- Tomato Paste - 50 Grams
- Sour cream - 100 Grams
- Lemon - 1 Piece
How to cook "Solyanka with sausage and mushrooms"
We will prepare all the necessary ingredients.
Cut the beef into strips and fry in oil over high heat until a beautiful crust appears.
Dice the onion, grate the carrots into thin strips.
Add vegetables to the pan, stir and fry until soft.
Cut sausages into strips, sausages into slices.
Rub the potatoes on a coarse grater or cut into cubes.
Then add the potatoes and pickled champignons to the pan, mix and simmer over low heat until the potatoes are almost completely cooked.
In a separate skillet over high heat, fry the sausages and sausages until a crust appears.
Add tomato paste, mix everything, add two cups of boiling water, cover with a lid and simmer a little more.
We put the pan on the fire. Pour meat broth into a saucepan, add frying and pickled cucumbers, olives or olives cut into thin strips. You can add some brine. Cook a little over low heat, then turn off the oven and let the hodgepodge brew for about an hour.
Add fresh herbs, sour cream and a slice of lemon to the plate. I wish you bon appetit!