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 children, and is perfect for a family dinner.
Smoked sausage soup - basic cooking principles
You can cook such soup from anything. It can be a bean, noodle 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 more tasty if you use several types at once.
Essential products for the soup: potatoes, broth, vegetables, smoked sausage, greens and spices. The remaining ingredients are added according to the recipe.
Potatoes, carrots and onions are cleaned and washed. Potatoes cut into small pieces. The remaining vegetables are crushed with a knife or using a grater, you can finely chop or grate.
Pour water or broth into a saucepan, spread potatoes and set them on fire.
Smoked sausage is cut into strips or cubes. When the potatoes are almost ready, add the pieces of sausage, spices, herbs and boil for about five minutes into the pan.
Vegetables can be put immediately into the pan, or make them fried, and add to the soup along with the sausage. At the end add the greens, remove the pan from the heat, and allow it to stand for about ten minutes. Soup is served hot.
Recipe 1. Smoked sausage soup and dumplings
Ingredients
Smoked sausages - 300 g;
three potatoes;
onions and carrots - 1 pc .;
30 ml of vegetable oil;
egg;
a glass of flour;
on a pinch of salt and pepper;
greenery.
Method of preparation
1. Wash the peeled potatoes and cut into small pieces. Onions and carrots clean. Onion shred small cubes. Cut the carrot in half. Coarsely rub one half and cut the other half into strips. Smoked sausage cut into cubes or cubes. 2. Pour into a saucepan two and a half liters of water or broth and put it on the stove. As soon as the water boils, lay out the potatoes, half the onions and carrots, cut into strips.
3. Sift flour into a bowl, drive an egg into it. Gradually add warm water and stir with a spoon. Knead soft, elastic dough.
4. Heat vegetable oil in a pan, and spread grated carrots and finely chopped onion. Simmer on medium heat, stirring constantly for three minutes.
5. In the pan lay out fried and sausage (if desired, you can fry with vegetables). Salt and pepper.
6. Tear off small pieces from dough and dip them into boiling soup. We continue to cook for another ten minutes on a small fire. We spread in the soup finely chopped greens.
Recipe 2. Smoked sausage soup with lentils and parmesan
Ingredients
lentils - half a kilo;
450 g smoked sausage;
grated parmesan - 200 g;
150 g onions;
carrots - 200 g;
800 g fresh tomatoes;
clove of garlic;
half a lemon;
two liters of broth;
bay leaf;
oregano, basil, nutmeg and black pepper - 5 g;
salt.
Method of preparation
1. Put a thick-bottomed pot 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.
2. Peel and wash carrots and onions. Chop onions finely, and rub carrots with long chips. Put the vegetables to the sausage and fry until transparent.
3. Wash tomatoes, wipe them with a napkin, pour boiling water over them, free them from the skin and cut them into small cubes.
4. When the vegetables and sausage are fried, season them with spices and chopped garlic. Warm up for a minute and add tomatoes. Keep frying for a couple more minutes.
5. Pour the broth into the pot. Pour the sifted and washed lentils into the soup, put the bay leaf and salt. Boil for about an hour until the lentils are cooked. Squeeze the juice of half a lemon into the soup. Add 100 g of grated parmesan, mix well and wait for the soup to boil. Arrange the hot soup in plates, sprinkle with a pinch of grated Parmesan cheese and serve to the table.
Recipe 3. Smoked sausage soup and leek
Ingredients
230 g smoked sausage;
60 g butter;
900 g of leek (light green and white part);
450 g of potatoes;
20 g of flour;
4 cup chicken broth;
on a pinch of ground pepper and salt.
Method of preparation
1. Cut off the dark green part from the leek. Cut the rest of the length into two halves and chop into thin half-rings. Place the onions in a deep bowl and rinse in several waters.
2. Cut the sausage into slices and fry in a thick-walled pan until brown. Put the fried sausage on a napkin to stack excess fat. Peel and rinse onions and potatoes. Chop the onion finely and cut the potatoes into arbitrary slices.
3. In the same pan, put the butter, put the onions and potatoes in it, fry, stirring constantly, about five minutes, until the vegetables are softened.
4. Spread the flour over the vegetables and continue frying for another minute. Then in a thin stream enter the broth and bring to a boil. Twist the fire and cook the soup until ready for about a quarter of an hour.
5. Cast one and a half cups of soup, and puree it with a blender. Pour the mashed potatoes in a saucepan, lay the fried sausage, salt and pepper. Serve the soup in portions, sprinkle with chopped greens.
Recipe 4. Smoked sausage soup, cabbage and apples
Ingredients
half fork cabbage;
two carrots;
400 g smoked sausage;
900 g of chicken broth;
bulb;
two apples;
50 g celery;
pinch of cumin seeds;
salt and ground black pepper - at the tip of a knife.
Method of preparation
1. Peel the carrot and onion, wash. Remove the top leaves from the cabbage. All vegetables, except cabbage, finely chop. Cabbage chop short strips. Peel the apples, cut the core and cut into small cubes. Smoked sausage cut into circles. 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 seeds of cumin and simmer, constantly stirring for eight minutes, until the vegetables are slightly soft. 3. Add chicken broth to the vegetables, add chopped sausage, small cubes of apples, salt and pepper. As soon as the soup boils, reduce the heat and cook for about half an hour, stirring.
Recipe 5. Smoked Sausage with Pea Soup
Ingredients
250 g of peas;
hunting sausages - 200 g;
three potatoes;
carrots and onions - 1 pc .;
50 g of vegetable oil;
greenery;
200 g slices loaf for toasts.
Method of preparation
1. Rinse the peas, place them in a deep dish and cover with water, leave to soak until morning. The next day, transfer it to the pan, add about a liter of oxen and put it on the fire. As soon as the peas boil, remove the foam, salt and boil for 20 minutes. Then remove from heat, cool a little and mash it with a blender.
2. Slice peeled potatoes the way you used to. Rinse greens under the tap, shake off excess moisture and chop. Peel and wash the carrots and onions: chop the onions in small cubes and the carrots with large chips.
3. Place the pan on the stove, heat the oil in it, put the vegetables in and fry until they are soft. Remove the skin from the sausage and cut it into small straws.
4. In the boiling pea puree, add the potatoes, boil for a quarter of an hour, then lay out the roast and sausage, salt, and cook for another two minutes.
5. Cut the dough into cubes and fry, salt, in a frying pan until golden brown.
6. Cover the finished soup with a lid and leave for a few minutes. Before serving, mix well, pour the soup into plates and sprinkle with breadcrumbs.
Recipe 6. Buckwheat Smoked Sausage Soup
Ingredients
smoked sausages and potatoes - 200 g each;
50 grams of buckwheat;
carrots and onions;
Bay leaf;
on a pinch of pepper and salt.
Method of preparation
1. Place a saucepan with water on the stove, place in it a peeled onion and several bay leaves. Carrot clean, wash and grate large chips. Add it to the pan and continue cooking over low heat. 2. Cut the smoked sausage into strips. Put a stewpan on the fire and oil it. Put the sausage in it and fry until golden. Cover the plate with a napkin, and place the fried sausage in it.
3. Peel the potatoes, wash and slice them, as you used to. Put it in the pan as soon as the broth boils, and boil for 20 minutes. After this time, put in the soup the washed and washed buckwheat, salt, pepper and continue cooking for another 8-10 minutes. Add the sausage, boil for a minute, remove the pan from the heat, cover with the lid and leave the soup for another 10 minutes.
Recipe 7. Smoked sausage and pasta soup
Ingredients
smoked sausage - 400 g;
potatoes - 2 pcs .;
small pasta - 200 g;
half the onions and carrots;
two bay leaves;
parsley (greens) - a small bunch;
peppercorns - 5 pcs .;
vegetable oil;
salt.
Method of preparation
1. Pour into a pot and a half liters of water, put it on the stove and boil.
2. Clean the sausage from the film, cut into small strips, and fry in a practically dry frying pan until golden. Add it to the soup and simmer for 7 minutes.
3. Peel and wash the vegetables. Crush the onions and rub the carrots with fine chips. Put the vegetables in a frying pan, where the sausage was fried, and fry until golden brown. Put the frying in the pan.
4. Peel potatoes, peel, chop, and add to soup. Sprinkle with spices and add bay leaf. Continue to simmer the soup for 25 minutes. Then extinguish the fire, cover the pan with a lid and leave for ten minutes. Spread the soup in portions, season with each pinch of chopped greens, and serve to the table.
Recipe 8. Smoked sausage soup and cheese dumplings
Ingredients
broth - one and a half liters;
200 g smoked sausage;
tomato paste - 10 g;
carrot - half of the root;
noodles - 50 g; some green onions;
butter - 20 g;
cheese - 50 g;
flour - two tbsp. l .;
egg.
Method of preparation
1. Peel and chop the carrot using a coarse grater. Free the sausage from the film, and cut into strips or cubes. Lightly fry it in hot oil, then add carrots, continue frying for another three minutes. Add tomato paste to roast, stir and remove from heat.
2. Put vermicelli and frying in boiling broth, mix and cook over low heat.
3. Finely rub the cheese, put it in a bowl, add butter, egg and flour to it, salt and knead the dough. Use a teaspoon to form small-sized dumplings and quickly put them into boiling soup. Boil until dumplings float to the surface. Serve the soup with finely chopped spring onions.
Recipe 9. Smoked sausage soup with melted cheese
Ingredients
potatoes - 4 pcs .;
rice - half a cup;
bulb;
two potatoes;
Half a kilo of processed cheese;
fat sausage - half stick;
clove of garlic;
seasoning for soup, pepper and salt;
greenery.
Method of preparation
1. Pour water into a saucepan and put it on fire, boil it. Peel potatoes, wash, cut into small cubes and pour it into boiling water. Free smoked sausage from the film, and cut into arbitrary slices. Onions, garlic and carrots clean, wash and chop very finely. Rinse the greenery under the tap, shake and chop with a knife.
2. Put the saucepan on the fire, lightly grease with oil, put the sausage on and fry until it starts to produce juice. Then add carrots and onions and simmer all together for about seven minutes.
3. Chop the cheese on a coarse grater and put it in the broth, cook, stirring until it dissolves completely. When the potatoes are almost ready, put in the pan the washed and washed rice and mix. Season the soup with roasting, salt and pepper. Shortly before the end of cooking, add finely chopped garlic. Powder with greens, turn off the heat, cover with a lid and leave to infuse for 10 minutes.
Smoked sausage soup - tips and tricks from chefs
- Spread the sausage on a dry or slightly oiled frying pan, as it will release its fat during the frying process. It will be quite enough to fry onions and carrots.
- If you are cooking soup with melted cheese, then for this it is better to take soft cheese in boxes. Sausage cheese can also be used, but it will dissolve for a long time.
- Add garlic to the soup only at the final stage.
- Ready-made soup should be left for a while so that it is infused, only after that you can serve it to the table.
- Greens can be added a few minutes before readiness or directly into the plate.
- If you want the soup to be less calorie, you can not do the frying, but add the vegetables and sausage immediately directly to the pan.
