It is good to make such a hodgepodge after the holidays when a lot of different meat remains. And I recommend cooking meat hodgepodge at home using any meat broth (I have chicken).
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Soup |
| Servings (Default: 6) |
Ingredients
Ingredients- Chicken – 500 g
- Smoked meats (brisket, bacon, salami) – 500 g
- Water – 2-2.5 l
- Pickled cucumbers – 3 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Vegetable oil – 30 g
- Brine (optional) – 100 g
- Tomato paste – 1-2 tbsp
- Salt to taste
- Pepper to taste
- Sugar – 1 teaspoon
- Greens to taste
- Lemon – to taste
- Olives – to taste
Print Recipe
Pin Recipe Instructions
- Wash the chicken and pour cold water. Boil.
- Remove foam, reduce heat to low, cook chicken, covered, until tender (about 40 minutes).
- While the chicken is cooking, peel and wash the onions. Cut into cubes.
- Peel, wash and grate the carrots.
- Cut the cucumbers into cubes.
- Dice smoked meat, bacon, sausage.
- Chill the finished chicken.
- Preheat a frying pan, pour in vegetable oil. Place the onions and carrots. Simmer, stirring occasionally, over medium heat for 3-4 minutes.
- Add the tomato. Mix.
- Layout the cucumbers.
- Stir, add 100 g of broth. Simmer over low heat for 5 minutes.
- Peel chicken meat from bones and skin, cut into pieces.
- Put the frying in a saucepan, add all the chopped meat and sausage. Season with salt, pepper, add sugar, and brine (optional).
- Cook the meat hodgepodge at home on the smallest heat under the lid for 10 minutes.
- Home-style meat solyanka is ready. Serve with lemon, olives, and herbs.
Enjoy your meal!
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