Meat Hodgepodge with Kidneys (in a Slow Cooker)

A variety of meat products, including kidneys, are useful for cooking hodgepodge. Preparing meat hodgepodge with kidneys in a slow cooker.

Summary

Ingredients

• Beef (with bone) – 300 g
• Pork – 200 g
• Kidneys – 200 g
• Ham – 200 g
• Smoked sausage – 200 g
• Carrots – 1 pc.
• Pickled cucumbers – 2 pcs.
• Bulb onions – 1 pc.
• Olives – 100 g
• Tomato paste – 2 tablespoons
• Salt to taste
• Pepper (peas) – to taste
• Bay leaf – 2 pcs.
• Vegetable oil (for frying) – 50 ml
• Lemon (for serving) – to taste
• Sour cream (for serving) – to taste
• Water – 2.5 l

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Instructions

1. Soak the kidneys in cold water in the refrigerator for at least 4 hours, changing the water every hour.
2. Add the beef with bone and pork to the slow cooker bowl, then pour in 2.5 liters of water.
3. Cover and cook on high setting for 2 hours.
4. While the meat cooks, grate the carrot.
5. Cut the onion into cubes.
6. Cut the pickled cucumbers into chunks.
7. Heat 50 ml of vegetable oil in a frying pan over medium-high heat.
8. Add the grated carrot and onion cubes, fry for about 5 minutes until golden brown.
9. Add the pickled cucumber chunks and fry for 2 minutes.
10. Stir in 2 tablespoons of tomato paste and cook for 5 minutes, stirring occasionally.
11. Slice the kidneys and fry them in a separate frying pan over medium-high heat for about 5 minutes until cooked through (no pink inside).
12. Chop the sausage and ham into bite-sized pieces.
13. After 2 hours, remove the meat from the slow cooker, cut into small pieces, and return to the slow cooker.
14. Add the fried vegetables, fried kidneys, ham, and sausage. Cover and cook on high setting for 30 minutes.
15. Add the olives, cover and cook for 10 more minutes.
16. Stir in salt to taste, peppercorns to taste, and 2 bay leaves. Cook for 3 more minutes.
17. Serve the meat hodgepodge hot in bowls with lemon slices and sour cream on the side.

Have a good lunch!