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Classic hodgepodge with lemon. Video recipe
Russian cuisine is famous for its first courses. One of them – a classic hodgepodge – is a real feast for meat-eaters, because several varieties of meat and meat products are used for its preparation. There are many recipes for hodgepodge that are associated as classic. But the standard is considered to be the version given in the “Book about tasty and healthy food”, published in the 50s of the last century.
Classic hodgepodge recipe
To prepare a classic meat hodgepodge, you will need:
– 500 g veal or beef brisket for broth; – 300 g of any meat products (boiled, smoked or fried); – 2 onions; – 4 medium-sized pickles; – 2 tablespoons. tomato puree or tomato paste; – 3 tbsp. butter; – 1 tbsp. capers; – 1 tbsp. olives; – 100 g sour cream; – ½ lemon; – salt; – bay leaf; – greens.
Peel the onions, chop, lightly fry in a pan with melted butter, and then add a little broth and simmer with the tomato. Peel the cucumbers and cut into slices.
Various meat products are suitable for hodgepodge: smoked, boiled, fried meat, ham, veal, kidneys, tongue, sausages, any types of sausages, etc.
Take the boiled and fried meat products selected for the classic hodgepodge and cut them into thin slices. Place them in a saucepan with sauteed onions and tomato paste, add cucumbers, capers, salt and bay leaf. Pour the broth prepared in advance and cook for 5-10 minutes. Tomatoes cut into rings can also be added to the saucepan.
Then remove the classic meat hodgepodge from the heat and let the soup steep. When serving, put sour cream, olives, peeled lemon slices, washed and finely chopped greens in a hodgepodge.
Homemade hodgepodge recipe
To prepare a classic home-style meat hodgepodge, you will need:
– 500 g of pork or beef ribs; – 400 g smoked ribs; – 200 g of any smoked meat; – 300 g boiled pork with nuts; – 300 g of ham; – 300 g of boiled sausage; – 2 sausages; – 2 sausages; – 4-5 potatoes; – 400 g of cabbage; – 2 pickled cucumbers; – 2 heads of onions; – 1 carrot; – 100 g pitted olives; – 1 celery root; – 1 lemon; – 3 tbsp. tomato paste; – 3 tbsp. vegetable oil; – sour cream; – dill greens; – salt; – pepper.
Boil the broth first. To do this, wash fresh and smoked ribs, put in a saucepan with cold water and put on medium heat for 1-1,5 hours. Then take out the meat, separate it from the bones and cut into small pieces. Then dip it back into the broth. Add finely chopped meat products: ham, boiled pork with nuts, and smoked meat.
Chop the cabbage, cut the peeled and washed potatoes into cubes, put the vegetables in the broth and boil over medium heat for 15 minutes with the meat. Then add salt.
Peel, cut into small cubes and fry onions in a pan with vegetable oil, add carrots grated on a coarse grater, finely chopped pickles and celery root to it. Simmer everything together a little, then add tomato paste and simmer with vegetables for 5 minutes.
Meat hodgepodge should be infused for at least 20-30 minutes
Put the prepared dressing for the classic hodgepodge into a saucepan, add the juice and zest of ½ lemon, as well as diced boiled sausage, sausages and sausages. Reduce heat and simmer for another 10 minutes. After that, turn off the heat, cover the pan tightly with a lid and let the hodgepodge brew.
Before serving, add a slice of peeled lemon, pitted olives, finely chopped dill and sour cream to each serving of meat hodgepodge.