Meat Solyanka (with Kidneys)

What is a hodgepodge? I had to work alongside many chefs. And each has its own version of the origin of the hodgepodge and – of course – its own recipe. Moreover, each chef considers his own hodgepodge to be the only correct one))). But one thing unites all recipes – all are equally tasty. Each in its own way, but certainly wonderful! ..

Summary

Ingredients

• Beef kidneys – 1 segment – 300-400 g
• A set of meat products – 500 g (these are smoked sausages, or smoked sausage, ham, boiled pork, any boiled sausage, jerky, etc.)
• Pickled cucumbers – 300 g
• Large onions – 1 pc.
• Large carrots – 1 pc.
• Tomato paste – 100 g
• Ground nutmeg
• Sugar – 1 teaspoon
• Salt (as needed)
• Ground red and black pepper
• Capers – 1 tbsp
• Lemon
• Olives
• Greens
• Vegetable oil

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Instructions

1. Soak beef kidneys in cold water for 24 hours in the refrigerator, changing the water several times to remove the strong odor.
2. Drain the kidneys and cut into small strips. Heat vegetable oil in a frying pan over medium heat and fry the kidney strips until the liquid evaporates and they turn brownish-golden, about 5-7 minutes.
3. In a large pot, heat vegetable oil over medium heat. Finely chop the onion and fry until transparent and light golden, about 3-5 minutes.
4. Grate or finely chop the carrots and add to the onion in the pot. Fry over medium heat, stirring occasionally, until soft, about 5-7 minutes.
5. Cut the meat products (smoked sausages, ham, boiled sausage, jerky, etc.) into thin strips. Add to the pan with the fried kidneys.
6. Fry the meat and kidneys together in the frying pan over low heat for 10 minutes, stirring occasionally.
7. Add the pickled cucumbers (cut into small strips) to the pot with vegetables. Fry over medium heat for 4 minutes, stirring occasionally.
8. Add the tomato paste to the pot and fry over medium heat for 3-4 minutes, stirring vigorously.
9. Add ground nutmeg, sugar, and capers to the pot. Stir well.
10. Transfer the meat and kidneys from the frying pan to the pot with vegetables. Add 2 liters of boiling water, about half a glass of olive pickle juice, black pepper, red pepper, juice from half a lemon, and the lemon peel. Add salt to taste and stir well.
11. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10 minutes, until gently bubbling.
12. Remove from heat and let stand covered for 20 minutes.
13. Finely chop the fresh herbs. Slice the remaining lemon half into thin rounds. Arrange the lemon slices, olives, and chopped herbs on a plate for each diner to add to their soup as desired.

Enjoy your meal!