A real meat prefabricated hodgepodge is called a prefabricated one because in its preparation you can use various meat products at your discretion. The base of the hodgepodge is meat broth and stewed pickles with carrots and fried onions. The bright, piquant taste of meat hodgepodge is unforgettable, and it’s not difficult to cook it.

Summary

Ingredients

• Meat (pulp and bone) – 600 g
• Medium onion – 250 g (2 pcs.)
• Medium carrots – 200 g
• Pickled cucumbers without peel – 350 g
• Tomato paste – 3 tablespoons
• Capers – 1 tablespoon
• Olives – 60 g
• Cooked-smoked sausage – 70 g
• Sausages – 2 pcs.
• Smoked ham – 70 g
• Smoked chicken – 50 g
• Smoked beef – 60 g
• Cucumber pickle – 150 ml
• Salt to taste
• Ground black pepper – to taste
• Sugar – 1 tablespoon
• Vegetable oil – 2 tablespoon.
• Water – 2.2 l

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Instructions

1. In a large pot, combine 600 g meat with 2.2 liters water
2. Bring to a boil over high heat, skim off foam
3. Reduce heat to low, cover and simmer for 1 hour
4. While meat simmers, prepare vegetables: cut 2 medium onions into quarters, cut 200 g carrots into small strips, and cut 350 g pickled cucumbers into small cubes
5. Heat 2 tablespoons vegetable oil in a skillet over high heat
6. Add onions and fry for 1 minute over high heat
7. Add carrots and fry for 1 minute over high heat
8. Add cucumbers and stir
9. Add 3 tablespoons tomato paste and mix everything
10. Add 1 tablespoon sugar, 150 ml cucumber pickle, and 200 ml water
11. Reduce heat to low, cover and simmer for 30 minutes until cucumbers are soft
12. Remove cooked meat from the broth and cut into small pieces
13. Pour the fried vegetable mixture into the broth
14. Bring to a boil and simmer over low heat for 5 minutes
15. Add 60 g olives, 1 tablespoon capers, salt and pepper to taste
16. Cut into small pieces and add to the pot: 70 g cooked-smoked sausage, 2 sausages, 70 g smoked ham, 50 g smoked chicken, and 60 g smoked beef
17. Cook for another 3 minutes over low heat

Before serving, put a slice of lemon in a plate with a hodgepodge. Serve with sour cream and fresh herbs.