Hodgepodge meat classic

Step-by-step cooking

1. Step 1:

   

   How to cook a classic combined meat hodgepodge? Start by making fragrant broth. Take beef with a bone, but with enough meat. Beef ribs, shank and other parts of meat are suitable. Smoked ribs can be pork or beef.

2. Step 2:

   

   Put the beef on the bone and the smoked ribs in a saucepan. Fill with water, put on high heat and bring to a boil, removing the foam.

3. Step 3:

   

   Add a whole onion and simmer for 2 hours.

4. Step 4:

   

   Add a little salt 15 minutes before cooking, add bay leaves and allspice peas.

5. Step 5:

   

   While the meat is cooking, prepare all the other ingredients. You can replace ham with other meat: carbonade, pork neck, boiled sausage, etc. I have raw smoked sausage, but you can also boiled smoked. You can not add capers at all.

6. Step 6:

   

   Cut the ham into strips.

7. Step 7:

   

   Cut the sausage into the same strips.

8. Step 8:

   

   Cut the gherkins into strips. Pickled cucumbers are usually added to the hodgepodge, but pickled ones are also suitable. If there are no gherkins, you can replace them with regular ones, you will need 2 pieces.

9. Step 9:

   

   Remove the meat from the pan. Remove the onion, ribs, bay leaf and pepper and discard. Strain the broth and return to a slow fire.

10. Step 10:

    

    Cool the beef, separate the meat from the bones and cut into strips.

12. Step 11:

    

    Pour 3 tablespoons of broth into the pan, lay out the cucumbers and simmer for 5-7 minutes. Transfer the cucumbers to a saucepan with broth.

13. Step 12:

    

    Now prepare the roast.

14. Step 13:

    

    Cut the onion into small strips. To do this, cut the onion in half, each half in half again. And quarters - straws.

15. Step 14:

    

    In the freed frying pan, heat the butter and vegetable oil. Fry the onion, stirring, until golden brown.

16. Step 15:

    

    Add tomato paste. Stir and fry everything together for another 1 minute.

17. Step 16:

    

    Transfer the roast to a saucepan.

18. Step 17:

    

    Return the chopped beef and smoked meat to the pan. Add the olives and, if desired, 50 ml of brine from them. Cook the hodgepodge for another 15 minutes over low heat .

19. Step 18:

    

    At the end, add capers if desired. They add a light island-spicy note to the hodgepodge, making it even tastier. Stir the soup, add salt and pepper to taste.

20. Step 19:

    

    Let the hodgepodge brew under the lid for about 15 minutes. Then pour on plates. Add a slice of lemon and herbs to each plate. Serve with sour cream. Enjoy your meal!