Good afternoon Today we have hodgepodge with sausage and potatoes for lunch. I usually cook it with a good piece of meat, otherwise the family won’t understand. And, of course, I'll add pickled cucumber. A real man's stew, rich and with a pleasant sourness.
Choose fresh ingredients for soup. Don't take any ham that's been lost in the refrigerator from last week.
Important! Add acidic ingredients (tomato paste, cucumber pickle) to the soup only after the potatoes are completely cooked. Otherwise, the acid will make it hard and will not cook.
It’s good if the cucumbers are barrel-salted and not pickled. You have three different cooking options. Decide for yourself whether to cook hodgepodge with only sausages, or take a piece of meat on a sugar bone.
The calorie content of the dish is only 72 kcal. per 100 grams. Although, this value depends on how fatty the meat and sausage you take.
Rassolnik with barley and sausage
I offer an easy-to-prepare, so-called “quickly prepared” recipe for pickle with sausage and barley. The rassolnik turned out to be very tasty, aromatic and satisfying, with a characteristically sour taste of pickles. I made this soup with smoked sausage, but you can use any type of sausage. Try it, you will definitely love this delicious dish!
Ingredients:
- 3-4 pickles;
- 100 g pearl barley;
- 2.5 liters of water;
- 350 g smoked sausages (or other sausages);
- 1 onion;
- 1 carrot;
- 3-4 potatoes;
- 1 bay leaf;
- spices, salt - to taste;
- vegetable oil for frying.
Cooking process:
Rinse pearl barley several times, add cold water and leave for 20-30 minutes to swell. After this, drain the water and rinse the barley again under running water.
Transfer the barley into a saucepan, pour 2.5 liters of cold water over the cereal, and place on maximum heat. After the water boils, reduce the heat and cook the barley for 15-20 minutes.
While the pearl barley is cooking, wash the potatoes, peel them and cut them into medium cubes.
As soon as the pearl barley becomes soft, add chopped potatoes to the pan and cook the potatoes and barley for 10-15 minutes.
Meanwhile, in a frying pan with the addition of vegetable oil, fry the peeled and finely chopped onion for 2-3 minutes over medium heat (until soft), remembering to stir.
Peel the carrots and grate on a medium grater.
Then add the carrots to the pan with the onions. Fry vegetables for 5-7 minutes over medium heat, stirring.
Grate the pickled cucumbers on a medium grater (can be cut into small cubes if desired).
Add the cucumbers to the pan with the onions and carrots, fry over low heat for 3-4 minutes, remembering to stir.
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Cut smoked sausage (or any other sausage products) into random pieces. I cut the sausage into circles. Add the sausage to the pan with the fried vegetables and pickles.
Mix well and simmer the sausages with onions, carrots and pickles for about 5 minutes over medium heat, stirring occasionally.
As soon as the potatoes and pearl barley are completely ready, add the fried vegetables with pickles and smoked sausages to the pan.
Season, salt to taste, add bay leaf. Cook the pickle with sausage, barley and pickles for 7-10 minutes over medium heat. Then turn off the heat, cover the pan with a lid and let the soup brew for 10-15 minutes.
An appetizing, aromatic rassolnik with sausage and barley is ready, serve it hot with sour cream and rye bread.
Bon appetit!
Step-by-step recipe with photos
Rassolnik is one of the most famous soups of traditional Russian cuisine. There are many varieties of this soup. It is prepared with regular meat (pork, beef, chicken) or smoked meats. Today we will prepare a version with smoked sausage and rice. This option can also be prepared with pearl barley.
To prepare Rassolnik with smoked sausage we will need the products in the photo.
Peel a large potato and cut into small cubes. Fill with water and place on the stove. When the water boils, cook the potatoes for 5 minutes. Add washed rice. Cook potatoes and rice for 15 minutes.
At this time, peel and finely chop the onion, peel the carrots, and grate on a coarse grater. Fry in vegetable oil until tender.
Remove the casing from the smoked sausage and cut into small cubes.
When the onions and carrots become golden brown, add the sausage and heat for a minute or two so that the sausage reveals its flavor and aroma.
Grate the barrel cucumbers on a coarse grater and add to the frying.
Mix well, cook for 5-7 minutes. Pour 1 cup of cucumber brine into the soup, add frying. When the soup boils, remove the foam, add salt and pepper to taste, add bay and cook for another 5-7 minutes. If the soup tastes too sour, add a little sugar to balance the taste.
Wash and dry the parsley. Chop, add to soup, stir and immediately turn off the stove. Let the pickle with sausage brew for 10 minutes.
Rassolnik with smoked sausage
Ingredients:
- Meat broth - 1.3 liters;
- Potatoes - 2-3 pieces;
- Onion - 1 piece;
- Carrots - 1 piece;
- Pickled cucumber - 1 piece;
- Rice - 2 tbsp. spoons;
- Sunflower oil - 20 Milliliters;
- Semi-smoked sausage - 200 grams;
- Salt - 1 teaspoon;
- Dill - 10 grams.
How to cook “Rassolnik with smoked sausage”
Peel the potatoes, wash them, cut them into cubes and place them in a saucepan. Pour the meat broth into the pan. Peel, wash and chop the onions and carrots. Place in a frying pan with sunflower oil. Simmer the vegetables over low heat, stirring occasionally for 10 minutes. Add carrots and onions to the soup. Rinse the rice and also add to the boiling soup. Grate the salted or pickled cucumber. When the potatoes, onions, carrots and rice are ready, add the grated pickles to the pan. Cut smoked or semi-smoked sausage as desired and also add to the pickle. Add salt to taste, you can add pepper. Cook for another 7-8 minutes and turn off. Add chopped parsley or dill to the finished soup. Rassolnik with smoked sausage is ready. Serve as a starter at lunch. Bon appetit!
Recipe for pickle with sausage “mix” and cucumbers
The peculiarity of this soup is the use of two types of sausage, which adds some piquancy to the dish.
Ingredients
- boiled sausage – 100 g;
- salami – 100 g;
- potatoes – 300 g;
- pickled cucumber – 150 g;
- carrots – 100 g;
- onion – 100 g;
- rice – 40 g;
- meat broth – 1500 ml;
- sunflower oil - for frying;
- parsley and dill - to taste.
Step-by-step preparation
Place a saucepan with the prepared broth on the stove (can be replaced with plain water) and add peeled potatoes and cut into medium pieces into it.
Make a fry. To do this, fry the grated carrots and finely chopped onions in a small amount of refined oil until almost fully cooked.
After 10 minutes from the moment you threw the potatoes into the pan, add the fried potatoes to them along with the rice.
Next, add diced boiled and smoked sausage.
When all the ingredients are cooked, add cucumber straws and herbs. Cook for 5 minutes, and then start tasting.
Rassolnik with sausage
Ingredients:
- Potatoes 5 pcs.;
- Onion 1 pc.;
- Carrots 1 pc.;
- Pickled cucumbers 3 pcs.;
- Smoked sausage 150 gr.;
- White rice 0.5 tbsp.;
- Cucumber brine 0.5 tbsp.;
- Ketchup 1 tbsp;
- Vegetable oil 3 tbsp;
- Salt to taste;
- Ground black pepper to taste;
- Greens to taste.
Cooking process
Prepare the ingredients. Peel the vegetables, cut the potatoes and pickles into cubes, chop the onion, grate the carrots on a coarse grater. Cut the smoked sausage into cubes. Rinse the rice several times until the water is clear.
Dip the potatoes into boiling water first; if necessary, skim off the foam. We send the rice to cook with the potatoes. Fry the onion in a frying pan until browned, add carrots, cucumbers and sausage to it.
Then reduce the heat, add cucumber pickle and ketchup to the pan, stir, and simmer a little. Place the contents of the frying pan into the saucepan with the soup. Add black pepper and herbs there, add salt if necessary. Cook for another 15 minutes. Done, it's time to call everyone to the table!
Recipe for pickle with smoked sausage, meat and olives
To some, this dish will resemble hodgepodge, but there is still a difference. Just like any pickle, this soup contains pearl barley among the ingredients.
Ingredients:
- large potatoes – 3-4 pcs.;
- medium carrots – 2 pcs.;
- onions – 2 pcs.;
- small pickled cucumbers – 5 pcs.;
- pitted olives – 80 g;
- pearl barley – 100 g;
- beef on the bone – 400 g;
- smoked sausage – 200 g;
- cucumber pickle – 100 ml;
- peppercorns, bay leaf - to taste;
- lemon - a few slices;
- Sunflower oil - for frying.
Step-by-step preparation:
Rinse the meat under running water and place in a pan of cold water for subsequent cooking. To make the broth clear, add peeled whole carrots, onions and spices to the beef. Also remove any gray foam that appears with a slotted spoon as needed.
While the meat is cooking, work on the grains. It needs to be boiled in a separate saucepan, after rinsing it several times in water. This will take about 20 minutes.
Peel and chop the remaining vegetables. Potatoes - in medium-sized pieces, carrots and cucumbers - in strips, onions - in cubes.
Remove the olives (can be replaced with black olives) from the brine and chop into rings.
When the meat in the pan has become soft and has begun to pull away from the bone, remove it to a plate using a slotted spoon, and discard the softened onions and carrots. Strain the resulting broth.
Add potatoes and boiled pearl barley to the broth. Add vegetable dressing made from sauteed onions, carrots and cucumbers there.
Add the sausage cubes, bring to a boil over high heat, then reduce to moderate.
Separate the meat from the bone, disassemble it into small fibers and add to the contents of the pan.
Add olives and cucumber pickle.
Taste it. If there is not enough salt, add salt.
Serve in portions with a spoonful of sour cream, a sprig of parsley and a thin slice of lemon on each plate.
Cooking features
At first glance, it may seem that it is impossible to whip up pickle soup. If you cook it using traditional technology from meat and kidneys, with the addition of pearl barley, then yes. But replacing meat with sausage significantly speeds up and simplifies the cooking process. If the cook is familiar with the general principles of preparing pickle soup, then he will succeed with this soup even with sausages.
To prepare pickle, different types of sausages can be used, including smoked meats. Its taste also depends on the composition of the soup.
Source
Rassolnik “classic” with barley and smoked sausage
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Step by step recipe
| To prepare pickle soup, you first need to prepare a rich meat broth. To do this, take 300 gr. meat, wash, put in a large saucepan and add 2 liters of clean filtered water. Place the pan on the fire. Next, thoroughly rinse 1/2 cup of pearl barley under running water and cook it with the meat. |
| Meanwhile, prepare the vegetables. Peel, wash and grate the carrots, peel and finely chop the onion, wash and cut the pepper into strips. |
| Also cut into thin strips 50 grams. smoked sausage, it will add a smoky flavor to the soup. Also chop 200 grams into small pieces. pickled cucumbers. Place all of the above vegetables with sausage on a previously preheated frying pan greased with 10 ml of vegetable oil and sauté for 10 minutes. |
| Pour 0.5 liters of cucumber brine into the contents of the frying pan and simmer over low heat for another 5 minutes. Also peel, wash and cut the potatoes. Place the chopped potatoes and dressing into the pan with the meat and barley. Add herbs and seasonings. |
| Cook until the potatoes and pearl barley are ready. Serve hot, optional with sour cream. Bon appetit! |
Cooking steps
Rinse the pearl barley well with running water, then place it in a saucepan and add 2.5 liters of cold water.
Place the pan on the fire, wait for the water to boil, reduce the heat and cook for 15-20 minutes.
While the pearl barley is cooking, peel the potatoes and cut them into small cubes.
When the barley has boiled for 15-20 minutes, add the potatoes to the pan with the barley and cook for 5 minutes.
Cut the sausage into cubes. I added a couple of smoked sausages, cutting them into slices.
Place the chopped sausage in a saucepan, bring to a boil, then reduce the heat and cook for 5-7 minutes.
Cut the pickled cucumbers into cubes and add to the pan. Cook the pickle with sausage, pearl barley and cucumbers for 5-7 minutes.
While the pickle is cooking, fry the peeled and finely chopped onion in a frying pan with some vegetable oil until golden, remembering to stir occasionally.
Peel the carrots, grate them on a coarse grater, then add them to the onion and fry the vegetables over medium heat for 5-7 minutes, stirring occasionally.
Rassolnik with sausage
Ingredients:
- Pickled cucumbers - 3-4 pieces;
- Boiled sausage - 400 grams;
- Potatoes - 4 pieces;
- Onion - 1 piece;
- Carrots - 1 piece;
- Boiled pearl barley - 12 glasses;
- Salt - To taste;
- Water - 1.5-2 Liters.
How to cook “Rassolnik with sausage”
Prepare food. Boil the cereal in advance. Cut the potatoes into cubes. Finely chop the onion. Fry the onion in oil. Grate the carrots and fry in oil for 3 minutes. Finely chop the cucumbers and fry in a frying pan until the liquid has completely evaporated. Finely chop the sausage. Place potatoes in boiling water and cook for 10 minutes. Then add onions, carrots, sausage, cucumbers and pearl barley. Cook until done. Add salt. Bon appetit!
Sausage rassolnik recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Sausage Pickle”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 36.1 kcal | 1684 kcal | 2.1% | 5.8% | 4665 g |
| Squirrels | 1.1 g | 76 g | 1.4% | 3.9% | 6909 g |
| Fats | 1.9 g | 56 g | 3.4% | 9.4% | 2947 g |
| Carbohydrates | 3.5 g | 219 g | 1.6% | 4.4% | 6257 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 8.3% | 3333 g |
| Water | 86.5 g | 2273 g | 3.8% | 10.5% | 2628 g |
| Ash | 0.686 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 48.3 mcg | 900 mcg | 5.4% | 15% | 1863 |
| alpha carotene | 0.129 mcg | ~ | |||
| beta carotene | 0.291 mg | 5 mg | 5.8% | 16.1% | 1718 g |
| beta Cryptoxanthin | 0.143 mcg | ~ | |||
| Lutein + Zeaxanthin | 2.532 mcg | ~ | |||
| Vitamin B1, thiamine | 0.012 mg | 1.5 mg | 0.8% | 2.2% | 12500 g |
| Vitamin B2, riboflavin | 0.009 mg | 1.8 mg | 0.5% | 1.4% | 20000 g |
| Vitamin B4, choline | 0.04 mg | 500 mg | 1250000 g | ||
| Vitamin B5, pantothenic | 0.039 mg | 5 mg | 0.8% | 2.2% | 12821 g |
| Vitamin B6, pyridoxine | 0.033 mg | 2 mg | 1.7% | 4.7% | 6061 g |
| Vitamin B9, folates | 1.771 mcg | 400 mcg | 0.4% | 1.1% | 22586 g |
| Vitamin C, ascorbic acid | 1.27 mg | 90 mg | 1.4% | 3.9% | 7087 g |
| Vitamin E, alpha tocopherol, TE | 0.309 mg | 15 mg | 2.1% | 5.8% | 4854 g |
| Vitamin H, biotin | 0.051 mcg | 50 mcg | 0.1% | 0.3% | 98039 g |
| Vitamin K, phylloquinone | 0.4 mcg | 120 mcg | 0.3% | 0.8% | 30000 g |
| Vitamin RR, NE | 0.2677 mg | 20 mg | 1.3% | 3.6% | 7471 g |
| Niacin | 0.143 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 52.38 mg | 2500 mg | 2.1% | 5.8% | 4773 g |
| Calcium, Ca | 9.61 mg | 1000 mg | 1% | 2.8% | 10406 g |
| Magnesium, Mg | 5.83 mg | 400 mg | 1.5% | 4.2% | 6861 g |
| Sodium, Na | 190 mg | 1300 mg | 14.6% | 40.4% | 684 g |
| Sera, S | 7.25 mg | 1000 mg | 0.7% | 1.9% | 13793 g |
| Phosphorus, P | 19.1 mg | 800 mg | 2.4% | 6.6% | 4188 g |
| Chlorine, Cl | 110.55 mg | 2300 mg | 4.8% | 13.3% | 2081 g |
| Microelements | |||||
| Aluminium, Al | 53.1 mcg | ~ | |||
| Bor, B | 11.3 mcg | ~ | |||
| Vanadium, V | 5.32 mcg | ~ | |||
| Iron, Fe | 0.209 mg | 18 mg | 1.2% | 3.3% | 8612 g |
| Yod, I | 0.29 mcg | 150 mcg | 0.2% | 0.6% | 51724 g |
| Cobalt, Co | 0.448 mcg | 10 mcg | 4.5% | 12.5% | 2232 g |
| Lithium, Li | 2.9 mcg | ~ | |||
| Manganese, Mn | 0.0398 mg | 2 mg | 2% | 5.5% | 5025 g |
| Copper, Cu | 19.59 mcg | 1000 mcg | 2% | 5.5% | 5105 g |
| Molybdenum, Mo | 0.936 mcg | 70 mcg | 1.3% | 3.6% | 7479 g |
| Nickel, Ni | 1 mcg | ~ | |||
| Rubidium, Rb | 34.9 mcg | ~ | |||
| Selenium, Se | 0.015 mcg | 55 mcg | 366667 g | ||
| Titanium, Ti | 0.6 mcg | ~ | |||
| Fluorine, F | 75.75 mcg | 4000 mcg | 1.9% | 5.3% | 5281 g |
| Chromium, Cr | 0.88 mcg | 50 mcg | 1.8% | 5% | 5682 g |
| Zinc, Zn | 0.0781 mg | 12 mg | 0.7% | 1.9% | 15365 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.85 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.7 g | max 100 g | |||
| Glucose (dextrose) | 0.13 g | ~ | |||
| Sucrose | 0.341 g | ~ | |||
| Fructose | 0.071 g | ~ | |||
| Essential amino acids | 0.044 g | ~ | |||
| Arginine* | 0.021 g | ~ | |||
| Valin | 0.02 g | ~ | |||
| Histidine* | 0.007 g | ~ | |||
| Isoleucine | 0.017 g | ~ | |||
| Leucine | 0.025 g | ~ | |||
| Lysine | 0.019 g | ~ | |||
| Methionine | 0.006 g | ~ | |||
| Methionine + Cysteine | 0.013 g | ~ | |||
| Threonine | 0.013 g | ~ | |||
| Tryptophan | 0.006 g | ~ | |||
| Phenylalanine | 0.022 g | ~ | |||
| Phenylalanine+Tyrosine | 0.035 g | ~ | |||
| Nonessential amino acids | 0.08 g | ~ | |||
| Alanin | 0.018 g | ~ | |||
| Aspartic acid | 0.037 g | ~ | |||
| Glycine | 0.016 g | ~ | |||
| Glutamic acid | 0.138 g | ~ | |||
| Proline | 0.04 g | ~ | |||
| Serin | 0.021 g | ~ | |||
| Tyrosine | 0.013 g | ~ | |||
| Cysteine | 0.008 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 1.071 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.046 g | ~ | |||
| 18:0 Stearic | 0.024 g | ~ | |||
| 20:0 Arakhinovaya | 0.002 g | ~ | |||
| 22:0 Begenovaya | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.137 g | min 16.8 g | 0.8% | 2.2% | |
| 18:1 Oleic (omega-9) | 0.136 g | ~ | |||
| Polyunsaturated fatty acids | 0.338 g | from 11.2 to 20.6 g | 3% | 8.3% | |
| 18:2 Linolevaya | 0.337 g | ~ | |||
| 18:3 Linolenic | 0.004 g | ~ |
The energy value of Sausage Rassolnik is 36.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
