Georgian Hodgepodge

by Editorial Staff

Georgian hodgepodge according to this recipe will not leave anyone indifferent. The broth is very aromatic and rich, and in combination with juicy meat, pickles and herbs, the taste of the dish becomes incredibly rich.

Cook: 3 hours 40 mins

Servings: 5


For broth:

  • Beef on the bone (ribs) – 500 g
  • Bulb onions – 2 pcs.
  • Carrots – 1 pc.
  • Ginger (root) – 35 g
  • Dried cloves (buds) – 5 pcs.
  • Black peppercorns – 5-7 pcs.
  • Salt to taste
  • Beef (pulp) – 350 g
  • Pickled cucumbers – 2-3 pcs. (250 g)
  • Bulb onions – 1 pc.
  • Flour – 1 tbsp
  • Tomato paste – 1 tbsp
  • Hot tomato sauce (adjika) – 2 tbsp
  • Wine vinegar – 1 teaspoon
  • Vegetable oil – 2 tbsp
  • Capers – 2 tbsp
  • Garlic – 2 cloves
  • Ground black pepper – to taste
  • Salt to taste

For filing:

  • Olives – 8-10 pcs.
  • Lemon – ½ pc.
  • Fresh parsley – 3-5 branches
  • Fresh cilantro – 3-5 branches


  1. We prepare products. We turn on the oven to heat up to 200 degrees.
  2. Two onions, rinse together with the husk and cut in half.
  3. The meat on the bone (I have beef ribs) is thoroughly washed and cut into small pieces.
  4. We spread the meat and onions on a baking sheet and put them in the oven for 30 minutes at 200 degrees.
  5. Peel the carrots and ginger root.
  6. After the time has passed, the onions and meat in the oven have browned a little.
  7. We transfer the baked meat and onions into the pan. Add carrots, ginger, cloves and black peppercorns. Pour 2 liters of water, bring to a boil and remove the foam with a slotted spoon. Cook over low heat for 2 hours. Salt a little during cooking.
  8. 20 minutes before the end of cooking the broth, wash the beef pulp, dry it and cut into small cubes (about 1×1 cm).
  9. Peel the onion and cut it into small cubes.
  10. Heat the vegetable oil in a saucepan, spread the chopped meat and onions and fry until almost all the liquid has evaporated and the onions are soft.
  11. Pour in the flour, mix for 30 seconds.
  12. Add tomato paste and fry for 30 seconds.
  13. Pour 50 ml of broth from the pan into the meat. Salt, pepper and simmer over low heat for 10-15 minutes.
  14. We filter the broth, it should turn out transparent and golden. Vegetables and spices are not required. And we can remove the meat from the bones and add it to the hodgepodge at the end of cooking.
  15. Pour broth into a saucepan where meat is stewed. We adjust the density. I poured in 1.5 liters of broth, the soup turned out to be quite liquid. Cook until the meat is tender, about 50-60 minutes.
  16. Cut the pickled cucumbers into cubes.
  17. Peel and chop the garlic.
  18. Put cucumbers, garlic, capers in the soup, add hot sauce (adjika) and pour in vinegar. Add the pitted meat if desired. Cook for 5-7 minutes.
  19. Wash and dry the greens and lemon. Grind greens and olives. Cut the lemon into thin slices.
  20. Georgian hodgepodge is ready. Pour the hodgepodge into plates and serve with herbs, olives and a slice of lemon.

Enjoy your meal!

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