Russian hodgepodge soup
- 28 oz sausages, smoked, cut into chunks
- 17 1/2 oz potatoes, peeled and cut into cubes
- 7 oz onion, cut into half moons
- 7 oz carrots, grated
- 7 oz pickles, chopped
- 3 1/2 oz black olives, pitted, whole
- 3 2/5 cup water
- 2 1/8 cup chicken stock
- 4/5 cup tomato sauce
- 3 pcs tomatoes, chopped
- 2 pcs celery stalk, slices thinly
- 1 clove garlic, peeled, mashed
- 2 pcs bay leaf, dried
- 1/2 pcs lemon, cut into thin slices
- 1 1/2 tbsp olive oil
- 1 tsp basil, dried, chopped
- 1 tsp salt, fresh ground
- 1 tsp pepper, fresh ground
- 1/2 tsp cane sugar
- Place the potatoes into the cold water and boil it about 30 minutes, over medium-high heat.
- Grate the carrots, slice celery, then chop the tomatoes and onions into half rings.
- Heat olive oil in a pan, over medium-high heat then fry the vegetables, for 5 minutes.
- Thinly slice the sausages and cook with vegetables for 4 minutes.
- Chop the pickles and place into the boiling water. Add tomato sauce, mashed garlic and chicken stock; stir well.
- Add sausages and fried veggies, then boil the soup for the next 5-10 minutes; season with salt and pepper.
- Add lemon slices, sugar, basil, and black olives; cook for 2 minutes more and serve while still hot.
- Very high in iron
- High in phosphorus
- Very high in selenium
- Very high in vitamin A
- Very high in vitamin B6
- Very high in vitamin B12
- High in vitamin C
- High in zinc
| Preparation time: | 50 min |
| Portions: | 6 |
| Difficulty: | easy |
| Cuisine: | Russian |
| Calories: | 586.29 kcal |
| Carbohydrates: | 31.91 g |
| Cholesterol: | 93.08 mg |
| Sugar: | 8.12 g |
| Protein: | 22.48 g |
| Fat: | 41.29 g |
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com