First course: soup with sausages

For the first course, a legitimate love enjoying soups. Prepare them in different ways, but no change in result – delicious, nutritious, and the soup looks very tasty: neatly sliced vegetables, pieces of meat, sausages and sausages in a tomato broth.

Solyanochka with sauerkraut and sausages

Hodgepodge of sausage, turns out excellent, if prepared to comply with certain proportion. If you've got 200 grams of chicken or dairy sausages, sauerkraut, you'll need about one kilogram. Still need pickled cucumbers-2 pieces of medium size; onion-2 heads, too; tomato paste-3-4 spoons canteens; the same spoon of flour; a couple of tablespoons of capers, a bit of bread crumbs, butter, salt, sugar, spices, herbs to taste. And cooking stew with sausages this way:

1. Finely shredded cabbage, with carrot, a little rinse, squeeze (if it was prepared not the heads), add to the pot where you pour vegetable oil and half a Cup of meat broth (or hot water). Simmer 35 minutes - 40 on medium heat. From time to time to stir and taste the cabbage is not too soft, otherwise your soup with sausage will lose “presentation”.
2. Saute the onions Separately. To put it in the cabbage. Add the tomato, salt, sugar, spices, Bay leaf and pepper peas, a little vinegar (the flavor should be rich, sweet and sour). Stew everything for about 10 minutes.
3. Fry in butter the flour and also add to the cabbage. Add a light to the future hodgepodge of sausage, boiled and a little prokoptilas.
4. Sausage, sausage, other meat ingredients to gently slice a bit separately, fry in butter with onions. The pan to the meat put the chopped pickles, capers, pour two-three tablespoons of broth, boil for 3-5 minutes under the lid.
5. In the final stages are like this: half the cabbage from the pan spread an equal layer on the frying pan. Next comes the turn of meat products with vegetables. On top of the second part of the cabbage. “Pie” breaded crackers, greased with butter and about 15 minutes goes in a hot oven (until crisp). Top the dish sprinkle with herbs and eaten in one sitting.

Meat solyanochka

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Hodgepodge called the team, because it is very diverse components it includes. Actually, how to cook Solyanka, known to many, enough to have more different meat stocks: sausages boiled and smoked ham and beef kidneys, tongue, just pieces of meat. Some ingredients can be fried, boiled others leave. The taste of such cuts will only be deeper, richer, nicer. So we cut the onions, fry and stew in a tomato-meat sauce. Sour cucumbers peeled, cut in half lengthwise and then into thin slices. The meat components of ready, also thin cut, is disposed in a saucepan, where they languished onions. There also put cucumbers, Bay leaf, then salt, pepper, add seasonings and capers. All this under cover to boil for 15 minutes on low heat (but that has begun to boil). Upon request, stored in the pot thin circles of tomatoes. When solyanochka ripe, sprinkle it with parsley and eat with sour cream.

In a soup bowl before it poured lemon slices (skin off!) and olives. The proportions are: meat products – 300-400 g; broth-500 g; cucumber-4 PCs; onions-2 heads; tomatoes-2 tablespoons; olives and capers-1 tablespoon; sour cream-100 g; lemon-quartered. Yes, this bag and put the rice and red beans (about a handful of both). They are cooked separately, then combine with the remaining ingredients. And well this bag goes with black bread, herring and green onions! Now questions about how to cook hodgepodge meat, you should arise.