The most beloved men's soup is a hodgepodge, very tasty and satisfying, a joy for any meat-eater. Preparing a meat hodgepodge, the recipe of which we will describe, is very easy, you can spoil it only by buying low-quality ingredients. This dish is also good for those who adhere to a protein diet, precisely because it includes several varieties of meat and sausages, which are prescribed as permitted products.
How is meat hodgepodge prepared? We will consider the recipe in detail below. We will choose the most delicious option, which takes a little longer than dishes prepared on chicken and sausage.
Meat hodgepodge, recipe , ingredients
Solyanka broth, ingredients:
- 570 g of fresh beef on the bone;
- 300g of skinless fresh chicken thigh ;
- 180g smoked pork shank or ribs;
- six peas of black pepper;
- purple lettuce onion;
- 2.6 litas of pure water.
Vegetable frying for hodgepodge, ingredients:
- two strong carrots;
- three not sour, pickled cucumbers;
- two purple lettuce bulbs;
- two fleshy tomatoes;
- 30 ml of tomato paste.
Meat component of hodgepodge, ingredients:
- 100 ml boiled, without fat, sausage;
- 100 ml of smoked sausage ;
- 100 g of ham;
- 100 g salami;
- 100 g of hunting sausages;
- 200 g of language.
The number of selected meat products should not exceed 700 g, the components themselves can vary according to your preferences in order to get the desired meat hodgepodge soup.
Solyanka dressing, ingredients:
- 130 g of olives or olives;
- 120 g of capers;
- one juicy, ripe lemon;
- 15 g of sugar and coarse salt as preferred;
- basil, dill and parsley - a small bunch;
- two large bay leaves.
Meat hodgepodge recipe:
- We prepare a deep container, pour water into it, wash the meat for the broth of the hodgepodge and lay it inside. Boil for five minutes and drain the water, rinse the meat and again fill it with water, bringing to a gentle boil. We constantly remove the foam so that the broth is transparent. After nine minutes, lay the smoked pork and peeled whole purple onion, do not salt! Preparing a meat hodgepodge, the recipe of which we describe, without salt, it is added only at the very end of cooking, if the enclosed ingredients do not give enough salt.
Boil the contents of the container for 55 minutes, then add the chicken meat and cook for another 37 minutes, after we take out all the meat and put it in the prepared container to cool. Cut into medium cubes, removing all available bones and veins, and filter the broth through gauze or a very fine sieve.
- To season the hodgepodge, peel purple onions and tomatoes and cut into small cubes, and rub the carrots on a coarse grater. Cucumbers cut into thin petals. We put the onions in a pan with vegetable oil and fry for up to four minutes, then lay the carrots, simmer for 6 more minutes under the lid, then add the tomatoes and pasta and fry for five minutes, then pour the cucumbers and simmer for six minutes.
- Cut the prepared meat delicacies into slices / cubes / straws, lightly fry without oil, as the fat will release fatty components. It is better to cook in a pan with a non-stick coating, then nothing will burn. Then we remove part of the sliced delicacies, the rest is browned by adding beef and chicken from the broth.
- In the prepared, strained light broth, put the frying pan for the hodgepodge and the rest of the ingredients prepared by us, pour 35 ml of olive marinade with salt and sugar into the same. Cook for ten minutes with the addition of bay leaf, then remove it - the meat soup is ready! Capers, lemon and sour cream with herbs are added as a decoration after you pour the hodgepodge on plates.