A rich, aromatic hodgepodge is rightfully considered an adornment of Russian cuisine and is present in the obligatory program of every national restaurant. In addition to meat, it includes smoked meats and pickles. It refers to the so-called "second day soups", i.e. to those that need to be infused, from which they only become tastier. But, this part of the recipe is practically impossible at home. You will be able to cook a hodgepodge, but start eating it only the next day - never.
It is necessary
-
- Meat - pork
- beef with bone - 0.5 kg,
- Pork kidneys - 3 pieces,
- Standing water - 2 l,
- Vienna sausages in natural casing - 3 pieces,
- Ham - 50 g
- Smoked balyk - 50 g,
- Smoked sausage - 50 g,
- Medium onion - 1 piece,
- Medium carrots - 1 piece,
- Medium potatoes - 2 pieces,
- Tomato paste - 3 tablespoons
- Pickled cucumbers - 2 pieces,
- Pickle - 1 glass
- 5-6 olives and pitted olives,
- Vegetable oil,
- Bay leaf
- ground black pepper and peas,
- Greens
- half lemon
Instructions
Step 1
Rinse the kidneys well, cut in half, remove fat and ducts. Fill with water and leave to soak for 4 hours, changing the water periodically.
Step 2
Rinse the meat, fill it with water, put it to boil. When it boils, remove the foam, add a little salt, screw the heat and leave to simmer for an hour and a half.
Step 3
Chop the onion finely, grate the carrots on a coarse grater. In a hot skillet, fry the onions until golden brown, then sauté the carrots with it for two minutes, stirring occasionally. Finely chop the pickled cucumbers, put in a frying pan, cover with brine and add the tomato. Mix well and simmer everything together for about five minutes, stirring constantly.
Step 4
Remove the meat from the broth, remove the bones and cut it into small pieces. Place in a bowl. Cut the potatoes into small pieces, the kidneys into small segments, add to the broth and cook for 10 minutes.
Step 5
Cut olives, olives, kidneys, sausages, ham, balyk and sausage into small pieces, put in a saucepan along with the chopped meat, and the contents of the frying pan are also there. Mix well. Strain with salt. Close the lid tightly and let it simmer over low heat for half an hour. 10 minutes before the end, throw bay leaves and peppercorns into a saucepan.
Step 6
Remove the pan from the stove, the hodgepodge should stand under the lid for at least half an hour, then pour it into plates, sprinkle with herbs and decorate each portion with half a lemon wedge.
