This kind of hodgepodge turns out to be very satisfying and appetizing. The beef heart will add a specific meat aroma and taste to the hodgepodge, which will please all households and guests.
It is necessary
- - 1400-1600 g of beef brisket on the bone
- - 350-450 g of beef heart
- - 75-85 g of fatty bacon
- - 8 smoked sausages
- - 2 large onions
- - 1 carrot
- - 50-65 g of celery
- - 150-175 g pickles
- - 265-270 ml cucumber pickle
- - 20-25 g ghee
- - 25-30 ml tomato paste
- - salt
- - freshly ground black pepper
- - parsley
- - olives
- - sour cream
- - lemon wedges
Instructions
Step 1
Put the brisket on the bone in a deep saucepan. Boil, remove foam, add spices. Peel the washed onions, add to the stewpan with meat along with chopped carrots and celery. Cook over low heat for 60-75 minutes.
Step 2
Strain the broth, remove the meat from the bones, divide into small pieces. Cut the sausages into slices, finely chop the onion. Divide the bacon into cubes. Put in a frying pan, melt the fat, add the onion, fry over low heat for about 7-11 minutes.
Step 3
Divide the pulp of the heart into small pieces. Dry with paper towels, place in a skillet with onions, add heat, fry, stirring slowly, until golden brown.
Step 4
Put the boiled brisket in a skillet, fry for 7 minutes, stirring occasionally. Boil the broth, add the contents of the pan, cook over low heat for 27-35 minutes.
Step 5
Chop cucumbers finely, soften butter in a skillet, add sausages, heat them up and add cucumbers, pickle and tomato paste. Boil, move the contents of the pan into a hodgepodge, add spices. Simmer for another 13-16 minutes. Serve hot hodgepodge with sour cream, lemon, olives and chopped parsley.
