Meat hodgepodge is a delicious, hearty, aromatic dish. Maybe that’s why the hodgepodge falls in love with itself from the first spoon. Today we will cook meat hodgepodge with smoked sausage and sausages, on rich beef broth.

Summary

Ingredients

• Beef on the bone – 800 g
• Smoked sausage – 150 g
• Sausages – 2-3 pcs.
• Pickled cucumbers – 150 g
• Bulb onions – 2 pcs.
• Pitted olives – 100 g
• Tomato paste -1 tbsp
• Vegetable oil – 4 tbsp
• Bay leaf – 1 pc.
• Salt to taste
• Water – 3 l

For filing:

• Lemon – a few slices
• Sour cream – to taste
• Fresh greens – to taste

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Instructions

1. Place the beef on the bone in a pot and cover with about 3 liters of cold water. Bring to a boil over medium-high heat, then skim off any foam that rises to the surface.
2. Reduce heat to low, add 1 whole peeled onion, and simmer for 2 to 2.5 hours until the beef is tender.
3. Add the bay leaf and continue simmering for 20 minutes.
4. Remove the beef and set aside to cool. Discard the onion and bay leaf. Strain the broth back into the pot (about 1.5 liters should remain). Bring the broth back to a boil over medium-high heat.
5. Peel and finely chop the remaining onion. Heat the vegetable oil in a frying pan over low heat. Add the onion and fry for 2 minutes.
6. Grate the pickled cucumbers on a coarse grater. Add them to the pan with the onion, cover with a lid, and steam for 5 minutes over low heat.
7. Stir in the tomato paste and fry for 3 to 4 minutes over low heat.
8. Transfer the mixture from the frying pan to the hot broth and cook for 10 minutes over medium heat.
9. Cut the cooled beef into cubes, separating it from the bones. Add the beef cubes, smoked sausage, and sausages to the broth. Simmer for 5 minutes over medium heat.
10. Add the olives to the soup. Salt to taste. Simmer for 5 minutes over medium heat.
11. Remove from heat and let rest for 2 to 3 minutes before serving.

Enjoy your meal!