Sausage soup recipe. Soup with sausages and noodles. Quick recipe for soup with smoked sausages and eggs

Recipes for soups with sausages are provided to help housewives quickly prepare first courses. There are always times when there is nothing at hand except sausage or sausages, and the family needs to be fed. In addition, sausages are a favorite dish of children who will eat anything as long as this product is present.

– a very tasty dish, known since ancient times. It can be described as both a soup and a stew. Solyanka gives unlimited scope for creativity, and its composition often depends on the available products in the refrigerator. In any case, this is a version of a dish prepared “one, two, three”, which is impossible to tear yourself away from.

Ingredients:

• water – 2 l.;
• smoked ribs – 4 pcs.;
• sausages – 300 gr.;
• pickled cucumbers – 3 pcs.;
• tomatoes – 2 pcs.;
• tomato paste – 1 tbsp. l.;
• potatoes – 3 pcs.;
• salt, sugar, spices, lemon juice;
• greens, olives or black olives.

Preparation:

• Pour water into a saucepan, boil the ribs, cook for 15 minutes.
• Fry chopped onions, carrots and celery in a frying pan with vegetable oil for 5 minutes.
• Add sausages, stir. After 3 min. put the pureed tomatoes without skin, salt, add 1 tsp. sugar and squeeze the juice of half a lemon.
• Add chopped cucumbers and tomato paste to the pan. Stir, dilute with a ladle of broth.
• Transfer the contents of the frying pan into a saucepan, add potatoes, cut into cubes and spices.
• Cook the soup until the potatoes are tender (about 15 minutes).
• Pour the soup into bowls, sprinkle with herbs and add pitted olive halves.

Solyanka products themselves contain enough salt (cucumbers, smoked meats). This must be taken into account during the preparation process. Sometimes tomato juice is added to hodgepodge: this makes the dish even tastier. In this case, it is not necessary to add tomato paste. Olives or pitted olives can be added to the soup during cooking.

Quick recipe for soup with smoked sausages and eggs

This first course option is without a doubt one of the fastest recipes. The soup will be cooked with an egg, and there are two ways to prepare it. In both cases, it will take very little time to cook.

Ingredients:

• water – 1 l.;
• smoked sausages – 5 pcs.;
• onions, carrots – 50 g each;
• garlic – 2 cloves;
• rice – 1 tbsp. l.;
• egg – 2 pcs.;
• salt, pepper, bay leaf, herbs.

Preparation:

• In a small saucepan with a thick bottom, sauté the chopped onions and carrots in vegetable oil.
• Add chopped garlic and sausage slices. Fry for 1-2 minutes.
• Add water, add rice. Add salt, pepper, bay leaf, cook for 15 minutes.
• Break the eggs in a cup, add a pinch of salt. Stir with a fork and pour the egg mixture into the soup in a thin stream. Stir well, cook for 5 minutes.
• Sprinkle the finished soup with parsley or green onions.

You can simply prepare the soup with rice and sausages and boil the eggs separately. When serving, cut them into quarters and add to the soup.

Read also: Homemade noodle soup - 5 quick recipes

Thick pea soup with sausages

Sausages are an ideal addition to pea soup, and if you add a few slices of bacon to it, the taste will not be much different from first courses cooked in meat broth.

Ingredients:

• water – 2 l.;
• sausages – 250 gr.;
• bacon - 5 slices;
• split peas - 1 cup;
• potatoes – 2 pcs.;
• onions, carrots, celery - 1 pc.;
• garlic – 3 cloves;
• salt, hops-suneli;
• greenery.

Preparation:

• Pour the washed peas with water and let it boil.
• Drain the water and rinse the peas under running water.
• Repeat the procedure, reduce the heat, cook the peas for 30 minutes.
• Cut the onion and celery into cubes, grate the carrots on a coarse grater. Fry in a frying pan with vegetable oil until the onion is transparent.
• Add chopped sausages and garlic to the vegetables and fry for 5 minutes.
• Transfer the contents of the frying pan into a saucepan with peas, throw in the potatoes cut into cubes, salt, spices and leave to simmer over low heat for 20-30 minutes.
• In a frying pan with the remaining oil, fry the bacon cut into slices until crisp and add to the soup. After 5 min. pea soup with sausages is ready.
• Sprinkle the soup with herbs and serve with croutons.

In order to maximize time savings, instead of dry peas, you can use frozen green peas in packs, or take fresh ones, if the season allows. In this case, the soup is prepared very quickly - a maximum of 30 minutes.

Cheese soup with sausages

In the collection of quick recipes for first courses, it ranks not least for its delicate cheesy taste and ease of preparation. Usually they use good quality processed cheese, but you can also use different types of real cheese, depending on the taste of the soup you want.

Ingredients:

• water – 1.5 l.;
• milk sausages – 200 gr.;
• onions, carrots - 1 pc.;
• potatoes – 2 pcs.;
• canned beans - 100 gr.;
• processed cheese – 2 pcs.;
• salt, soup spices, herbs, chili pepper.

Preparation:

• In a thick-bottomed saucepan, sauté chopped onions and carrots in butter.
• Cut the sausage into slices and add to the vegetables. Mix well, fry for 3 minutes.
• Add the beans, draining the liquid from them first, cook, stirring, for another 3 minutes.
• Pour water into the pan, add chopped potatoes, salt and spices.
• Boil the soup until the potatoes are ready, grating in the cheese at the end.
• Mix the soup thoroughly and leave to brew for another 5-10 minutes.
• Pour the soup into bowls, sprinkle with herbs and add a few thin slices of chili pepper if desired.

Cheeses go well in hot water if frozen. The best option would be to use processed cheese in a container.

Good quality cheese dissolves quickly, but a negative result can be obtained if you use a cheese product (the actual composition is indicated on the package).

Vermicelli soup with sausages

One of the fastest ways to feed your family and make your kids happy is to cook them with sausages. This first course can be called “country” or “camping” - for its ease of preparation and the minimum number of ingredients in the composition.

Ingredients:

• water – 1.5 l.;
• smoked sausages – 200 gr.;
• onions, carrots, celery - 1 pc.;
• potatoes – 3 pcs.;
• “Spiderweb” vermicelli - 23 tbsp. l.;
• salt, peppercorns, bay leaf, cloves, ground coriander;
• parsley or dill.

Preparation:

• In a thick-bottomed saucepan, fry onions, carrots and celery in vegetable oil, cut into cubes or strips - as you like.
• After 5 min. put the sausages there in circles, mix, cook for another 3-5 minutes.
• Fill the pan with hot water, add potatoes in cubes, salt, a few grains of pepper, 1-2 cloves, a pinch of coriander and a couple of bay leaves. Cook the soup for 10-15 minutes.
• When the potatoes are almost ready, add vermicelli and cook for another 3 minutes.
• Sprinkle the finished soup with herbs.

Read also: Potato and rice soup - 12 delicious recipes

Pasta absorbs water well, especially if it is not hard pasta. Vermicelli swells greatly when cooked, so do not be overzealous with its quantity.

If left the next day, the soup will lose its appearance and taste, so it is better to cook it at once.

Italian bean soup with sausages

This version of Italian soup is similar to Minestrone, and can be prepared from ingredients that are available at home. After all, this is exactly what peasants did in Italy hundreds of years ago, whose main task was to feed a large family for little money.

Ingredients:

• water or broth – 2l.;
• sausages – 200-300 gr.;
• onion, celery - 1 pc.;
• garlic – 4 cloves;
• tomatoes in their own juice – 400 ml;
• canned beans – 200 gr.;
• pasta (pasta) – ½ cup;
• parmesan – 50 gr.;
• salt, spices, juice of half a lemon, herbs.

Preparation:

• Heat the oil in a wok or large deep frying pan and fry the onion and celery for 5 minutes.
• Add garlic and sliced ​​sausages. After 5 min. add peeled tomatoes mashed with a fork along with juice. Simmer vegetables for 10 minutes.
• Pour broth or water over the vegetables, add canned beans and pasta. Season the soup with herbs, pepper, squeeze lemon juice and cook for as long as the pasta requires.
• If there is not enough salt in the soup, add it to taste.
• Pour the finished Italian soup into bowls, sprinkle with fresh basil, and grate the cheese.

For Mediterranean dishes, herbs such as basil, oregano, savory, coriander, and marjoram are used. You can use mixtures of dried herbs, or you can take fresh ones: their presence will make the soup unusually aromatic, fragrant and fresh. Rosemary and thyme on sprigs, as well as sage and parsley, go very well with this dish.

Vegetable soup with sausages in a slow cooker

Cooking is very convenient: often you just need to put all the ingredients in it, fill the container with water or broth and press the desired button. To make the soup not only tasty, but also healthy, it will contain a lot of vegetables.

Ingredients:

• water or broth - 2 liters;
• sausages – packing 200-300 g;
• onions, carrots, red and yellow bell peppers - 1 pc.;

Preparation:

• Prepare the vegetables: cut the peppers and tomatoes into cubes, grate the carrots and onions. Cut the sausages into pieces.
• Pour hot water into the multicooker bowl and add all ingredients except broccoli.
• Add salt, add spices and activate the “Soup” mode for 30-40 minutes.
• In 10 min. until ready, add broccoli, cut into florets.
• Add basil leaves to the finished soup.

Meat broths are also used for soup with sausages. They can be made from chicken, pork or beef. But since we are talking about quick soups, you can save time and cook the first course in water or vegetable broth, adding roots, vegetables and herbs for taste: onions, carrots, celery, bunches of dill or parsley, parsnip root.

Children's sweet soup with sausages

There is nothing easier than preparing a delicious soup for children, which will contain their favorite foods. You just need to stock up on a jar of corn and a pack of sausages, put them in the refrigerator and cook soup with them at any time.

Sausage soup is not a frequent guest on our tables. And it’s in vain, because it’s very easy to prepare, it turns out satisfying, aromatic and ideal for lunch.

If you have never made this soup before, be sure to try it. Let us analyze in detail the technology of its preparation.

Required Products:

• bulb;
• spices to taste;
• 300 grams of sausages;
• three potatoes;
• 150 grams of pasta;
• two tablespoons of tomato paste;
• two cloves of garlic.

Cooking step by step:

1. Cut the onion into cubes, place them in a frying pan and fry until golden brown. Then add the chopped garlic and keep it all on the fire for another minute.
2. We cut the sausages into small cubes and also fry them along with vegetables and tomato paste.
3. We put the water in the pan to heat up and as soon as it boils, put the chopped potatoes into it and season with spices.
4. When the boiling process starts again, add the pasta and cook it for a couple of minutes. Add fried onions and sausages.
5. Continue cooking until the potatoes are soft, then remove the soup from the stove and immediately pour into plates.

Pea first course

Pea soup with sausages will add variety to the usual menu.

For this dish, use only high-quality sausages.

Required Products:

• 400 grams of potatoes;
• five sausages;
• spices to your taste;
• a glass of peas;
• one onion;
• greenery;
• 50 milliliters of vegetable oil.

Cooking process:

1. Pour water over the peas and leave for two hours to soften them.
2. Then we rinse it thoroughly, place it in a saucepan, cover with water and cook until tender.
3. Fry chopped onions and sausages in a frying pan.
4. Peel the potatoes, cut them into cubes and add them to the peas when they are almost cooked. We send onions there too.
5. Keep the soup on the stove for about 20 minutes, add sausages and chopped herbs. Season the dish with spices and keep it on the fire for another five minutes. After this time, the first one can be served.

Italian soup with sausages

This recipe makes a very tasty Italian soup.

It’s worth trying it at least once, and it will definitely become your favorite first dish.

Required Products:

• bulb;
• spoon of olive oil;
• 200 grams of canned corn;
• spices to your taste;
• two cloves of garlic;
• 600 grams of canned tomatoes;
• 400 grams of sausages;
• 150 grams of pasta.

Cooking process:

1. Fry the sausages in a saucepan until golden brown, then remove them to another container.
2. Place chopped onion in a saucepan and cook in oil until golden brown. Add crushed garlic and keep on the stove for some time. Add the tomatoes to it and lightly mash them with a fork.
3. Fill the contents of the pan with water or broth and cook for about 25 minutes.
4. Then add beans, sausages and pasta, which were boiled in advance until almost ready. Cook the dish for a couple more minutes and serve.

Solyanka with sausages

Solyanka soup with sausages is a variation of the famous dish, but in a simplified version. Which, however, turns out no worse.

Required Products:

• onion and carrot;
• half a lemon;
• 100 grams of pitted olives;
• 200 grams of sausages;
• two potatoes;
• two tablespoons of tomato paste;
• five gherkins;
• spices to taste.

Cooking process:

1. Pour the required amount of water into the pan, set it to heat and bring to a boil.
2. After this, add peeled and diced potatoes, as well as chopped and fried sausages in a frying pan.
3. We turn the onion into small squares and grind the carrots. Place the vegetables in a frying pan, add tomato paste and simmer for about seven minutes over low heat.
4. Add the resulting mixture to the soup.
5. We also chop the cucumbers and olives into smaller pieces and add them to the rest of the ingredients. We cut a couple of transparent slices from the lemon and send it along with the other products.
6. Season the soup with spices as desired, cover with a lid and cook for 15 minutes under the lid over low heat.

Recipe with beans

Required Products:

• one onion;
• two potatoes;
• 300 grams of canned red beans;
• spices as desired;
• 200 grams of sausages;
• carrot;
• two cloves of garlic.

Cooking process:

1. Place a pan of water on the stove, bring to a boil and add chopped potatoes and garlic. Cook over medium heat for about seven minutes.
2. Place diced onion, grated carrots and pieces of sausage in a frying pan. Fry everything until golden brown, and then put it in a saucepan and cook for five minutes.
3. Season the dish with spices, salt, pepper and bay leaf. Add the specified amount of beans and cook the soup for a couple more minutes. After this time, serve the dish with pickles and fresh bread.

Cooking in a slow cooker

Required Products:

• onion and carrot;
• 200 grams of sausages;
• fresh herbs and spices to taste;
• two potatoes.

Cooking process:

1. Turn on the device in the “Baking” mode for 20 minutes. Pour a little vegetable oil into the bottom of the bowl, put chopped onions and grated carrots there. Fry the vegetables for a couple of minutes until golden brown.
2. Add potatoes there, cut into slices or cubes, mix everything and fill with hot water.
3. Add any spices to your taste and sausages, pre-cut into pieces convenient for consumption.
4. When the boiling process begins, change the program to “Stewing”, set the time to 20 minutes and bring the soup to readiness. Then let it brew for another 15 minutes and serve with chopped herbs.

Cheese soup with sausages

Cheese soup with sausages is a very interesting recipe with a creamy taste.

Required Products:

• 300 grams of sausages;
• two processed cheeses;
• 500 grams of potatoes;
• spices to your taste;
• carrots and onions.

Cooking process:

1. Pour the required amount of water into the pan, place the container on the stove and bring to a boil.
2. As soon as the liquid boils, add spices, diced potatoes and onions with carrots. The latter must be chopped in advance and fried in a frying pan with a small amount of oil until golden brown and soft.
3. Cook the soup for about 20 minutes. At this time, cut the sausages into round pieces and grate the cheese on a coarse grater.
4. When the potatoes become soft, add cheese and sausages to the soup. Mix it well and cook for another five minutes. A hearty first course is ready to serve!

20 best soup recipes

1 hour

50 kcal

5/5 (1)

Recipe for quick sausage soup

• Cooking time: about an hour (with your participation - 10-15 minutes).
• Number of servings: for 5-7 people.

Kitchenware

• Without a doubt, you will need a spacious five-liter saucepan.
• You also need a small diameter frying pan, preferably with a non-stick or ceramic coating.
• A knife and cutting board are useful for chopping ingredients.
• It is advisable to have a grater on hand, but you can do without it.
• A wooden spoon is useful for stirring ingredients and tasting the dish.
• It is better to prepare deep plates in advance for serving the soup on the table.

General list of ingredients

Food preparation

Preparing the roast

Cooking soup

The final stage

Making soup with sausages on video

Below is a video that shows the sequence of preparing quick soup with sausages according to the recipe described above.

Recipe for making soup with sausages and noodles in a slow cooker

Cooking time: about 35-45 minutes (with your participation - maximum 15 minutes).
Number of servings: for 4-7 people.

Kitchenware:

• We can’t do without a multicooker of any brand.
• Also prepare several containers for prepared foods.
• Of course, we will need a sharp knife and a board on which we will chop some ingredients.
• A grater is useful for grating carrots.
• You can prepare small plates in advance to serve the soup to those who want to try it.

General list of ingredients

Cooking sequence

Food preparation

Preparing the roast

Cooking soup

The final stage

Cooking soup with sausages in a slow cooker on video

Watch the video below for a detailed description of all the necessary steps to prepare this dish using the recipe described above.

• The soup will turn out more rich and satisfying if you use ready-made meat broth instead of water.
• It is not necessary to grate the carrots; I recommend cutting them into strips with a knife - this way they will retain their beneficial properties and the soup will look more appetizing.
• I also advise you to fry the sausages separately from the vegetables, then they will brown better, which will give the soup a characteristic aroma and a beautiful, appetizing appearance.
• After cutting the potatoes, I recommend pouring cold water over them for 5-10 minutes - this way you will get rid of excess starch and the soup will be more transparent and cleaner in appearance.
• You can use any amount of water or broth when preparing this dish: if you like thick soups, reduce the amount of water to 2 liters, if liquid, fill the pan or multicooker bowl to the maximum.

Other filling and preparation methods

• Sausage soup intended for small children needs to be prepared a little differently. At the initial stage of cooking, place thoroughly washed, but not necessarily peeled, whole carrots and onions in a saucepan with cold water. Then simmer the vegetable broth for about 15-20 minutes, then remove the vegetables from the pan. Then strain the broth through cheesecloth, bring it to a boil and add potatoes, noodles and unfried sausages. Boil the soup until the potatoes are completely cooked. Eat for your health!
• Since childhood, I have loved delicious food. This dish is very easy and almost lightning fast to prepare, and its taste is simply divine.
• It will really appeal to those who want to cook a dish “in a hurry”, and those who cannot spend too much time cooking. This dish is very healthy and nutritious, and also warms well during the cold season.
• To diversify your daily diet, you can cook. In my family, even those who can’t stand boiled seafood eat it. Try cooking it at least once and I guarantee you won’t regret it!
• Don’t forget to please your loved ones with a delicious Russian dish, known to everyone - the basis of which is pickled cucumbers. This soup will not only quickly fill you up, but also give energy and vigor to the body.

Nowadays, sausages have become a traditional dish and salvation for working people. There are many simple recipes that use sausages. Today I will offer you two recipes with photos of sausage soup. These soups are prepared very quickly and incredibly simply. This soup will be a very good replacement for meat soups and broths.

Soup with sausages and noodles

Kitchen appliances and utensils: saucepan, frying pan, cutting board, chef's spoon, grater, knife.

Ingredients

How to choose ingredients

When buying sausages, first of all pay attention to how they look. High-quality sausages are always dense and elastic when pressed. You also need to carefully look at the color of the sausages when cut - it should be grayish-pink. Too bright a color indicates that the sausages contain meat substitutes and food coloring. The sausage casing should be dry, smooth and undamaged. A wrinkled casing indicates a violation of production technology or that the sausages have been stored for a long time.

Good sausages should have a pleasant smell, they should have the aroma of spices. Natural sausage should not swell or burst when cooked. If during cooking the sausages begin to fall apart, swell greatly and do not smell very pleasant, then they contain a large amount of starch.

Preparing the ingredients

Cooking soup

1. Place a saucepan of suitable size on the fire. Pour 3 liters of cold water into it.
   
   
2. Add half a tablespoon of salt, 1-2 bay leaves and 3 peppercorns to the water.
   
   
3. When the water in the pan is hot, add the chopped potatoes. Leave to cook over medium heat for 15 minutes.
   
   
4. Place the frying pan on the fire and pour 2-3 tablespoons of refined sunflower oil into it.
   
   
5. Add the onion to the pan, then the carrots and fry until golden brown.
   
   
6. Next, add the chopped sausages and fry for a few more minutes.
   
   
7. When the potatoes are cooked, add 100-110 grams of small vermicelli to the soup and stir. Small noodles are best suited for this soup. It’s even better if it’s made from durum wheat.
   
   
8. As soon as the soup boils, add half a tablespoon of 10 Vegetable Seasoning and the onion-carrot frying with sausages.
   
   
9. Sprinkle the soup with chopped dill and simmer for another 3 minutes.
   
   

Video recipe for making soup with sausages and noodles

Don't forget to watch the recipe video. You will see how to very simply and quickly prepare delicious sausage soup.

Quick egg soup with sausages

Cooking time: 35-45 minutes.
Number of servings: 6-7.
Kitchen appliances and utensils: mixer, thick-bottomed pan, knife, spoon, cutting board, two bowls.

Ingredients

Preparing the ingredients

Cooking soup

1. Place a dry saucepan with a thick bottom on the fire and pour 1-2 tablespoons of vegetable oil into it. You should definitely take a pan that can be used for frying. If you don’t have such a pan in the house, then fry the vegetables in a frying pan. Fry the onion, carrots and celery in a saucepan until soft and golden brown.
   
   
2. Pour 2 liters of broth into the pan and add the chopped potatoes. Stir and cook over medium heat until the potatoes are cooked.
   
   
3. Add fried sausages to the soup, salt and pepper the soup to taste.
   
   
4. Now it's time to season the soup with egg. To do this, take 200 milliliters of hot broth from the soup and very carefully add it to the egg mixture, stirring constantly and quickly so that the eggs do not curdle.
   
   
5. Gradually pour the egg mixture into the soup, stirring constantly and thoroughly.
   
   
6. You will need to stir the soup for 5 minutes to ensure that the eggs do not curdle.
   
   
7. Serve the soup garnished with chopped herbs and sprinkled with grated cheese.
   
   

Video recipe for making egg soup with sausages

Watch a video of making sausage soup. Here you will see how to cut vegetables, how to add eggs and what soup with egg dressing should look like.

Such soups can be cooked in water and do not use broth. If you are planning to cook soup in water, then do not be lazy, put one washed but unpeeled onion and carrot into the water. Let the vegetables simmer for 15 minutes and then remove from the soup. Also, sausage soup will be very good with the addition of celery root or parsley. You can also add a clove of garlic to the roast. Garlic will enhance the flavor of all ingredients.

Advice: try to cook soups in thick-walled saucepans with a double bottom made of stainless steel or cast iron. You can fry the ingredients in such pans, then add broth or water and continue cooking the soup. This way, all the taste of the fried vegetables will remain in the broth, and the soup will be richer. Serve the soup with black, white bread or croutons.

Nowadays, many housewives are busy with their careers and have sorely lacking time for cooking. Recipes for quick and simple soups come to the rescue. Make it for lunch. Now there are special small soup dumplings on sale. It is very convenient to cook this soup with them. I recently cooked. My husband was delighted with this soup; he is a meat eater. Moreover, you can use any stew, from any meat or poultry.

It is also very easy and quick to prepare. You can add sausages to this soup, it will be very tasty. And my friend cooks, it also turns out very quickly and easily. Seafood cooks very quickly, especially if you use frozen semi-finished products.

I look forward to your feedback in the comments. Let me know if you succeeded in making soup with sausages. Did you like my recipes?

This is an easy way to make my kids happy. Yes, yes, that’s how it’s all easy and primitive: cook them a complicated, hours-long borscht - and they’ll get tired and die over it with sour faces, but make the simplest soup with not the most useful things in five minutes - and the girls will immediately start jumping from joy. However, I still try to somehow improve this dish - I try to buy homemade sausages, or at least at a price that exceeds the cost of meat (this fact inspires me to believe that in this version the product still contains meat component), vermicelli - for a long time only from durum wheat, vegetables - grown with your own hands. In general, turning a blind eye to the prejudiced attitude towards sausages, it can be argued that soup with sausages and noodles even useful - as healthy, for example, any first course or any hot meal. However, this post is not about arguing about the usefulness of this culinary solution. It's more about how to quickly prepare lunch - in a hurry, but so that it is tasty and appetizing. It’s about how to provide your family with nutritious breakfasts, lunches and dinners without spending hours and years in the kitchen.

In the morning I couldn't eat anything. I just drank two cups of tea with bread and butter, potatoes and sausage. Then I went to school.
Victor Dragunsky, "Deniska's stories"

Of course, food is very much for everyone, I don’t argue, it may not be to everyone’s taste, however, if there are sausage lovers in your family, consider yourself lucky, because if you have a couple of sausages in the freezer, you can always figure out a quick one for dinner , a simple but very tasty soup.

Ingredients:

2 liters of broth or water;

400 g sausages;

30 g butter;

2 potatoes;

1 carrot;

1 onion;

1 handful of vermicelli;

salt, pepper to taste.

To make everything done quickly and not tiringly, peel the vegetables right away. Is the broth ready, is everything you need at hand? Then it will take you literally five minutes to “assemble” the soup.

So, first of all, put a pan on the stove and add butter. While it is heating up, finely chop the onion. Place in a saucepan, meanwhile grate the carrots, then add them to the onion. We deal with potatoes - we turn two peeled tubers into several dozen cubes, preferably small ones. And also into the pan.

The next step is to quickly chop the sausages. In circles. Flowers. Hearts. As you want, but quickly. Into the pan.

Pour in the broth (did I already tell you that I try to cook a very concentrated vegetable broth, which I then freeze in small portions and use as natural bouillon cubes?) or water, bring to a boil, reduce the heat. Cook until the potatoes are ready. Five minutes before turning off the gas, add vermicelli, do not forget to salt the soup, and pepper if necessary.

Soup with sausages and noodles is good fresh: after standing, and even more so after heating, any paste gets soggy, swells and softens, so I recommend preparing it only for one time. As a last resort, divide the “workpiece” into two parts, add vermicelli to one and serve, put the second in the refrigerator, and the next day add paste, bring to readiness and serve again. Don't forget to chop the dill!

Bon appetit!