Combined meat hodgepodge is an unusually tasty and satisfying dish. The beauty of this soup is that there is no strictly set of meat ingredients for it. You can use a variety of sausages, smoked meats, offal, etc. It is convenient to cook a hodgepodge after various holidays, when there are many different cuts left. Or you can buy 100 grams of different deli meats at the store.
It is necessary
-
- beef - 700 g;
- several types of meat delicacies - 1 kg:
- carrots - 150 g;
- onions - 150 g;
- pickled (pickled) cucumbers - 200 g;
- tomato paste - 5 tablespoons;
- capers - 3 tablespoons;
- black pepper;
- bay leaf - 3 - 4 pcs.;
- vegetable oil;
- lemon;
- greens;
- olives.
Instructions
Step 1
Cook the broth. To do this, place the meat (beef, pork, or any other) in a saucepan and pour the required amount of cold water, cover with a lid. Put on medium heat and simmer for an hour and a half. Skim off the foam to keep the broth clear. When the meat is ready, remove it, cool and cut into small pieces.
Step 2
Prepare vegetables for the hodgepodge. Finely chop the onion, pickles, grate the carrots on a coarse grater. Pour the onion into a hot frying pan with oil, fry. Then add carrots, cucumber after a minute. Add after 2-3 minutes. Simmer over low heat for 5 to 7 minutes. You can add some water.
Step 3
Cut meat delicacies into strips or small cubes. Add them and chopped beef to the boiling broth. Cook for 5 to 7 minutes.
Step 4
Add capers and stewed vegetables to the hodgepodge. Pour in about half a liter of cucumber pickle. Cook for another 5 - 7 minutes.
Step 5
About five minutes before readiness, add herbs, spices, pepper, bay leaf, salt to the hodgepodge. Let the soup steep for 15 - 20 minutes. After this time, it is better to remove the bay leaf so that it does not interrupt the aroma and taste of the hodgepodge.
Step 6
Pour the soup into bowls. Each can contain half a lemon wedge and a few whole or cut olives. Solyanka is ready.
