Meat hodgepodge is a soup based on broth, the components of which are different types of meat, sausages, fresh and salted vegetables, and seasonings. To add sourness to the soup, lemon is added to it.
Solyanka with beef and olives
To make a hearty fragrant hodgepodge, you will need:
- 400 g of beef on the bone;
- 100 g of ham;
- 200 g of various sausages;
- 2.5 liters of water;
- 2 onions;
- 2 carrots;
- 4 pickles;
- 2 bay leaves;
- vegetable oil for frying;
- 2-3 peppers;
- 2 tbsp. tomato paste;
- 2 tbsp. olives;
- lemon;
- green onions;
- fresh parsley;
- sour cream.
Cook the broth from the beef, remove the meat, separate the bones and cut the meat into cubes. Put the meat back in the broth, continue to cook it over low heat, add peppercorns and salt to taste.
Grate the carrots, onions and pickles on a coarse grater, cut into small cubes. Fry fresh vegetables in vegetable oil until golden brown, then add cucumbers and tomato paste, stir and hold in a pan for 2-3 minutes. Then put the vegetable mixture in a saucepan with meat and cook over low heat.
Cut the lemon into thin slices, chop the greens, cut the olives into halves. Cut the ham and the sausages of your choice, brown in vegetable oil. Add the sautéed meats to the hodgepodge.
After that, cook the soup for another 5 minutes, then put the olives in it and turn off the heat. Let the dish sit under the lid for 20 minutes. Then pour the hodgepodge into plates, put a slice of lemon in each, sprinkle with herbs on top and add sour cream to taste.
Classic hodgepodge in a multicooker
You can cook a hodgepodge in a multicooker, for this you will need the following components:
- 500 g of various smoked meats;
- 6 pickles;
- 1 onion;
- 2 tbsp. olives;
- 2 bay leaves;
- 1 carrot;
- 2 black peppercorns;
- 2 tbsp. tomato paste;
- 2 slices of lemon;
- vegetable oil.
Cut the onion into small cubes, grate the carrots on a coarse grater. Put the multicooker on the "bake" mode for 10 minutes, pour a little oil on the bottom of the bowl and put the vegetables.
Then add the diced smoked meats, tomato paste to the vegetables, pour the hot broth to the maximum mark and close the multicooker. Put on the "extinguishing" mode for 30 minutes. Then add bay leaves, black peppercorns and finely chopped cucumbers to the soup. Cook the hodgepodge in the same mode for another 10 minutes.
Put slices of lemon, olives in the prepared soup and leave for 15-20 minutes. Serve the hodgepodge with sour cream, herbs and wheat bread.
