Every family has their own recipe for hodgepodge. This thick soup is not only suitable for a simple dinner, but also deserves its place at the festive table. Solyanka can be cooked both in pots and in a saucepan, served in a soup tureen or in portions, in plates.
It is necessary
-
- 500 g beef with bone
- 200 g boiled kidneys
- 200 g sausages
- 3 pickled cucumbers
- 2 tablespoons tomato paste
- 2 onions
- olives
- lemon
- sour cream
- greens.
Instructions
Step 1
Cut the kidneys in half, remove blood vessels, fat, and films. Soak in cold water for 15 minutes. Place in a saucepan, cover with cold water and bring to a boil. When the water boils for 5 minutes, drain it and rinse the kidneys. Put the kidneys back in the pot, cover with boiling water and cook for one hour. Cut the finished buds into thin slices.
Step 2
Rinse a piece of beef under the tap and place in cold water. Bring to a boil over high heat. Reduce the fire. Watch the broth, do not allow strong boiling, remove the foam with a slotted spoon. Season the broth with salt 15 minutes before cooking. Remove the beef from the finished broth, remove the bone, and cut the meat into cubes. Strain the broth.
Step 3
Chop two onions. Fry lightly in a hot skillet. Add tomato paste, a glass of broth and simmer for a couple of minutes. Peel the pickles, remove the seeds. Cut the cucumbers into thin slices. Use a variety of ready-made meat products for hodgepodge: sausages, wieners, sausages, ham. They must be cut into thin cubes.
Step 4
Put chopped sausages, meat, kidneys into a saucepan with cooked broth. Add stewed onions with tomato paste, cucumber slices, salt, bay leaf and cook for 15 minutes
Step 5
When serving, garnish the hodgepodge in a plate with a thin slice of lemon, pitted olives, herbs and sour cream.
