No good and tasty lunch is complete without a hot first course. There are many recipes for making hodgepodge, and each chef and experienced hostess has their own secrets of how to make this dish extremely tasty for the whole family.
Ingredients:·
- smoked meat - 250 g;
- 5-6 pickled cucumbers;
- 200 g tomato paste;
- 4 onions;
- carrots - 1 pc;
- olives - 80 g;
- butter;
- vegetable oil (olive);
- half a lemon;
- seasonings to your taste.
Preparation:
- First, prepare the meat for the broth base. For lovers of rich soup, it is recommended to add bones to the base. Drain the boiled water, rinse the meat and fill it with clean water and put it on the fire again.
- We are waiting for the moment when the water boils again, add greens, carrots. We leave on fire until tender.
- At this time, we will cut the onions and fry them in oil (make your own choice for olive or vegetable), pre-salt. We closely follow the process, avoiding overcooking.
- Mix the fried onions with tomato paste. Put the mixture on a baking sheet and cook in the oven at 100 degrees for two hours. The characteristic shine (the so-called polishing) should signal readiness.
- Cut the smoked meats into squares or cubes. An important secret is that you should definitely add dairy sausages, which will add exceptional softness to the hodgepodge. Smoked meats (without adding sausages) can be fried a little in a pan without adding oil to get rid of excess fat.
- Pour cucumbers over with hot water and cut into strips.
- When adding brine to the hodgepodge, it should be warmed up. For two liters of broth, it will be enough to add half a glass of brine. However, the size of the proportion depends only on the desire and taste preferences of each person.
- After adding smoked meats to the broth, let them cook for about 15 minutes.
- Then sausages will be used. Then comes the turn of a mixture of onions and tomato sauce. Sprinkle with salt to taste, but it is always better to undersalt. The fact is that the very next day it will be saltier than at the moment after cooking.
Add cucumbers and pickle fifteen minutes before the end of cooking. It is better not to cook lemon and olives in a saucepan, as they may lose their taste, but put them in a ready-made dish. Serve the hodgepodge with sour cream.
