Solyanka can be considered a primordially Russian dish. And although nominally it belongs to the section of soups, thanks to its richness and density, the hodgepodge may well replace the second dish. There are many recipes for hodgepodge, and meat ones are especially popular.
It is necessary
- - 1650 g of beef;
- - 525 g of beef heart;
- - 125 g bacon;
- - 615 g of hunting sausages;
- - 195 g of carrots;
- - 345 g of pickled cucumbers;
- - 165 ml of cucumber pickle;
- - 55 g of ghee;
- - 35 ml tomato paste;
- - salt, black pepper;
- - 35 ml sour cream;
- - olives, lemon wedges.
Instructions
Step 1
Put the meat in a large saucepan, after boiling, remove the foam and continue to cook over low heat for about 90 minutes.
Step 2
Peel some of the onions and carrots, cut into several pieces and cook with the beef.
Step 3
Strain the finished broth, separate the meat from the bones and chop finely. Peel off the film from hunting sausages, cut them into thin slices. Cut the bacon into small pieces.
Step 4
Peel and finely chop the remaining onion. Melt the ghee in a frying pan, put the onion on it and fry it over low heat for 12 minutes.
Step 5
Rinse the beef heart, remove all veined vessels from it, cut into small pieces and transfer it to a pan with onions. Continue to fry over high heat until golden brown is formed on it.
Step 6
Place the onion and heart slices in the broth, reduce heat and continue cooking for about 25 minutes. Cut the pickled cucumbers into small pieces and fry them in ghee along with hunting sausages, brine and tomato paste.
Step 7
Add the contents of the pan to the broth, season with salt, pepper and cook over low heat for another 25 minutes.
Step 8
The ready-made hodgepodge should be served, decorating it with herbs and lemon, seasoning with sour cream.
