Hodgepodge in pots in the oven combined meat

1. Wash the beef well, put it in a saucepan, pour cold water. Put the pan on the fire, bring the contents to a boil. When the water boils, remove the foam. Cook the beef for 2-2.5 hours to make a strong broth. Do not forget to add salt to the broth half an hour before the end of cooking, put lavrushka and black pepper in it.
2. Pre-soak the serving pots in water for 15 minutes. If you use pots with glaze inside, you do not need to soak them.
3. Remove the beef from the broth, cut into pieces, arrange them in serving pots.
4. Peel the onion and cut it into rather thin half-rings. Cut the bacon into strips.
5. In a frying pan, heat the vegetable oil (1 tbsp. l.), fry the bacon for a couple of minutes, then add the onion to it. Fry everything together for 5 minutes.
6. Add sausage products cut into strips to the onion and bacon (if you use sausages, you can also cut them into strips or circles). Fry for 2-3 minutes.
7. Arrange the contents of the pan into pots.
8. Peel the carrots, cut into strips, cut the pickles into thin slices, peel the garlic and finely chop.
9. Cut into strips of smoked meat.
10. Reheat the vegetable oil (the remaining spoon) in a frying pan, put the carrots and pickles in it. Fry for 1 minute on medium heat, add smoked meat, fry for another minute.
11. Put tomato paste and garlic in a frying pan, stir, fry everything together for 2-3 minutes.
12. Put the beans boiled in advance into pots - a small handful on the pot, put the contents of the frying pan on top.
13. Pour the brine into a saucepan, bring to a boil, remove the foam.
14. Strain the meat broth through a fine sieve to the brine, bring everything back to a boil. Pour the resulting broth into the pots.
15. Cover the pots with lids and put them in a preheated oven to 150 degrees, add the temperature to 210 degrees and wait for the contents of the pots to boil (20-25 minutes).
16. After boiling the broth, reduce the temperature to 160 degrees, simmer the hodgepodge in pots for 30 minutes.
17. Open the pots, mix the contents, add lemon juice, distributing it to all the pots. Cover the pots again, leave them to languish for another 20 minutes.

When the hodgepodge is ready, we put it on plates or serve it directly in serving pots. We prefer the second option - it seems tastier this way. In each pot, add a few slices of lemon, a few pieces of olives (4 pieces per serving), chopped fresh herbs.

Serve the hodgepodge to the table hot with sour cream.

Bon appetit!