Mixed hodgepodge is a delicious and fragrant soup loved by many, to which smoked meat, pickles and lemon are necessarily added. The recipe for the hodgepodge has been known since ancient times; it was prepared according to the principle "we put everything that we find in the refrigerator." Today the hodgepodge takes first place in the list of first courses in restaurant menus.
It is necessary
- -300 g of beef (can be with bone)
- - 150 g of smoked sausage and boiled pork
- -1 carrots
- -2 medium onions
- -4 pickled (pickled) cucumbers
- -50 g pitted olives
- -50 g tomato paste
- -lemon
- -50 g sour cream
- -salt, pepper, herbs
- -melted butter
Instructions
Step 1
Immerse the washed and peeled beef in cold water and cook until the meat is cooked for 1, 5-2 hours. Season with salt in the middle of cooking. Remove the prepared meat, strain the broth and put it on the fire again. Cut the boiled beef, as well as smoked sausage and boiled pork into small slices and send to cook in the broth.
Step 2
Wash, peel and chop vegetables medium-sized. Salt them in oil for a few minutes and add to them 50 g of tomato paste, slightly diluted with water. Simmer the saltwort dressing until the excess liquid evaporates. In a separate skillet, simmer finely chopped pickles or pickles for 20 minutes, until light and tender.
Step 3
Place the dressing and stewed cucumbers in the meat broth and cook over low heat for 10 minutes. A few minutes before the end, add the herbs and 3-4 slices of lemon to the saucepan. Turn off the heat and let the hodgepodge brew a little.
