If one evening, when you open the refrigerator, you see the accumulated leftovers of meat products, this is a signal. It's time to cook a hodgepodge. Hearty, aromatic, nutritious soup that will give strength on a frosty winter evening, chilly autumn day.
It is necessary
-
- Beef on the bone - 300 grams;
- kidneys - 2-3 pieces;
- boiled sausage or nipples - 200 grams;
- smoked pork knuckle - 200 g
- smoked or semi-smoked sausage - 200 grams;
- pickled cucumbers - 3-4 pieces;
- capers - 10-15 pieces;
- onions - 2-3 pieces;
- carrots - 1 piece;
- tomato paste - 3-4 tablespoons;
- olives - 1 can;
- lemon - 1 piece;
- vegetable oil - 50 grams;
- salt
- seasonings to taste.
Instructions
Step 1
First, you need to cook the broth on the basis of which a prefabricated hodgepodge is prepared. Defrost the meat in the air and rinse thoroughly. Cover with cold water and place on the stove. As the foam accumulates, it must be removed. When the water boils, reduce the heat to simmer the broth. After 30-40 minutes add parsley root, black peppercorns or cardamom to your taste. Leave the broth to simmer for another 30 minutes.
Step 2
Cook the kidneys in a separate saucepan. The kidneys must be cleaned of films and excess fat. Beef kidneys must first be soaked in cold water for 2 hours, changing the water regularly. Then pour over the kidneys with clean cold water and bring to a boil. The water must be drained, and the kidneys must be filled with clean water and boiled until tender.
Step 3
Cut all meat products, pickles and carrots into strips. Do not use a grater when chopping carrots! You should have 3 to 5 mm by 2 to 4 centimeters of straw. Cut the onions into half rings.
Step 4
Preheat a heavy-bottomed skillet or cast iron skillet well. Pour half the oil and fry the pork shank, stirring constantly, until golden brown. 5-10 minutes. Put the finished shank in a separate bowl.
Step 5
In the pan where the shank was fried, pour some of the remaining oil and put all the chopped meat products, except for the kidneys. Cook for 3-5 minutes. Add onions and carrots to the pan, sauté for 5-10 minutes.
Step 6
In another skillet, sauté the tomato paste with the remaining oil. Tomato paste can be replaced with 3-4 tomatoes.
Step 7
Strain the finished broth. Put the broth back on the fire, add a little salt, add chopped pickles and capers to it.
Step 8
While the broth is boiling, disassemble the boiled meat into fibers.
Step 9
As soon as the broth boils, dip all meat products and fry with vegetables into a saucepan.
Step 10
Cut half the lemon into thin rings or half rings and set aside. Squeeze the juice from the second half of the lemon and add to the hodgepodge.
Step 11
Drain the brine from the olives. Dip the olives in a hodgepodge. If necessary, the olives can be cut into 2 pieces.
Step 12
Stir the mixed hodgepodge, turn off the stove, cover the pan with a lid and let the soup brew for 5-10 minutes.
Step 13
Pour the prefabricated hodgepodge into plates, season with finely chopped dill, sour cream and a slice of lemon. Bon Appetit.
