Classic Meat Hodgepodge
It tastes better than in a restaurant! Easy, simple, bright, beautiful! The classic prefabricated meat hodgepodge is made from several types of meat and leaves an unforgettable impression. It can be served for Sunday lunch and on a festive table. Be sure – the guests will definitely ask for supplements!
Servings Prep Time
6 15minutes
Cook Time Passive Time
3hours 2hours
Servings Prep Time
6 15minutes
Cook Time Passive Time
3hours 2hours
Ingredients
Ingredients
Bouillon:
Roasting:
Serving :
Instructions
  1. Let’s begin by making a classic prefabricated meat hodgepodge. Start by preparing a flavorful broth. Choose beef with bones, ensuring there is enough meat on them. Suitable options include beef ribs, shank, and other meaty parts. Smoked ribs can be either pork or beef.
  2. Place the beef with bones and smoked ribs in a large saucepan. Fill it with water, then set it over high heat and bring it to a boil, skimming off any foam that forms.
  3. Add a whole onion to the pot and let it simmer for 2 hours.
  4. About 15 minutes before it’s done, add a small amount of salt, bay leaves, and allspice peas for seasoning.
  5. While the meat is cooking, prepare the other ingredients. You can substitute ham with other meats like pork neck, boiled sausage, or carbonade. I’m using smoked sausage, but you can also use boiled smoked sausage. Optionally, you can omit the capers altogether.
  6. Cut the ham into thin strips.
  7. Cut the sausage into similar strips.
  8. Slice the pickles into strips. Typically, pickled cucumbers are used in hodgepodge, but regular cucumbers will work as well. If you don’t have pickles, you’ll need about 2 regular cucumbers.
  9. Remove the cooked meat from the pot. Discard the onion, ribs, bay leaves, and allspice, then strain the broth and return it to low heat.
  10. Allow the beef to cool, then separate the meat from the bones and cut it into strips.
  11. Pour 3 tablespoons of broth into a pan, add the pickles, and simmer for 5-7 minutes. Then transfer the pickles to the pot with the broth.
  12. Now, let’s prepare the sauté.
  13. Slice the onion into small strips by first halving it, then quartering each half and cutting them into thin strips.
  14. Heat butter and vegetable oil in the now-empty pan. Sauté the onion until it turns golden brown, stirring continuously.
  15. Add the tomato paste, stir, and cook for an additional minute.
  16. Transfer the sauté to the pot.
  17. Return the chopped beef and smoked meat to the pot. Add the olives and, if desired, 50 ml of olive brine. Let the hodgepodge simmer for another 15 minutes over low heat.
  18. If you like, add capers at this stage for a light, tangy note to enhance the flavor. Stir the soup, and season with salt and pepper to taste.
  19. Allow the hodgepodge to steep, covered, for about 15 minutes. Then serve it in bowls, adding a slice of lemon and some fresh herbs to each bowl. Serve with sour cream. Enjoy your meal!
Recipe Notes

Important Note:
Whether or not the recipe specifies the amount of water for the soup, it’s best to tailor it to your personal preferences. Consider whether you prefer a thick or more liquid soup, and take into account the size of your cooking pot and the ingredients you’re using. Keep in mind that the author’s perspective on the quantity of meat, potatoes, grains, and other ingredients may differ from yours.

In practical terms, this means that if you’re making the soup for the first time, it’s advisable not to prepare a large batch right away. Instead, make a smaller portion for tasting, enough for one or two servings. To do this, reduce all the recipe’s ingredient quantities to 1-2 servings and adjust the water accordingly. Use approximately one cup of water per serving if you want a thick soup or 1.5-2 cups if you prefer it more liquid. Remember that some of the liquid will evaporate during the cooking process. After tasting a small portion of the soup, you can fine-tune both the liquid amount and ingredient proportions to suit your taste. As you gain experience, you’ll become adept at estimating ingredient quantities by sight, just like many experienced home cooks.

Since individual preferences vary when it comes to saltiness, sweetness, bitterness, spiciness, acidity, and heat, always season your soup with spices, herbs, and seasonings according to your taste. If you’re using certain seasonings for the first time, be cautious and aware that some spices should be added sparingly.

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