In this recipe, I will tell you how to cook a classic assorted hodgepodge of meat, which is a favorite dish of those who cannot deny themselves the pleasure of having a delicious lunch.
Content:
- What is meat hodgepodge
- Cooking recommendations
- Ingredients
- Step by step cooking
- Video recipe
What is meat hodgepodge?
Meat hodgepodge is a very satisfying, thick and aromatic soup cooked in meat broth with the addition of various meat products such as smoked meat, sausages, sausages and all kinds of offal: tongue, heart, stomachs, kidneys. Such a soup is usually cooked by thrifty housewives when a lot of leftovers of all kinds of meat products have accumulated in the refrigerator. You can also freeze the pieces of meat leftovers and collect to the desired amount, and then cook the hodgepodge.
If the meat products used for hodgepodge can be very diverse, that is, the ingredients that make up this dish are mandatory. These include pickles, lemon and olives. Lemon and olives are added not at the last stage of cooking, but when serving, then they will enhance the effect of the dish.
In general, the prefabricated meat hodgepodge is interesting in that when preparing it, you can connect imagination and add any components that are combined together. For example, some housewives add potatoes for satiety, capers for piquancy, and even add fish. When serving, some season it with sour cream and herbs.
Recommendations for cooking hodgepodge
- Cook the broth well in advance to keep it steep and rich.
- Be sure to remove the foam while the broth is boiling, otherwise the hodgepodge will be cloudy.
- It is advisable to use cucumbers in barrel or canned, but not pickled, because they are distinguished by a special acidity, which affects the taste effect of the hodgepodge. If the cucumbers are large, peel them as they can be rough.
- Cut all the ingredients to the same size so that they fit in the spoon. Usually cutting is: cubes or small strips.
- As soon as the hodgepodge is ready, try to remove the bay leaf from it.
- Salt the broth only after filling in all the products. Since many meat ingredients already contain salt, especially cucumbers.
- Caloric content per 100 g - 69 kcal.
- Servings - 6
- Cooking time - 3 hours
Ingredients:
- Pork - 500 g
- Smoked chicken leg - 1 pc.
- Doctor's sausage - 300 g
- Chicken stomachs - 150 g
- Chicken hearts - 100 g
- Chicken liver - 100 g
- Pork kidneys - 2 pcs.
- Onions - 1 pc.
- Pickled cucumbers - 2 pcs.
- Refined vegetable oil - for frying
- Tomato paste - 2 tablespoons
- Bay leaf - 2 pcs., Cloves - 2 buds
- Allspice peas - 5 pcs.
- Ground black pepper, salt - to taste
- Lemon, olives - for serving
Cooking prefabricated meat hodgepodge
1. Wash the pork and place it in a saucepan. Add to it the peeled and washed onion head, bay leaf, peppercorns and cloves. Fill everything with drinking water and put the broth on the stove to cook. When the broth boils, use a spoon to scoop out the foam, reduce heat and continue to cook for about one hour.
2. Simultaneously with the broth, cook chicken liver, chicken hearts and chicken stomachs in one saucepan.
3. Wash the pork kidneys, cover with water and leave to stand for about 1–2 hours, changing the water every hour. Then put the kidneys in a saucepan and boil until tender for an hour, changing the water about 5 times. That is, let the kidneys boil for about 10-15 minutes and change the water. Then boil the water again and boil for another 15 minutes, and continue to do this until they are completely ready.
4. In the meantime, prepare the rest of the food. Cut the doctor's sausage into cubes, if desired, you can lightly fry it in a pan in oil.
5. Wash the smoked chicken leg, remove the skin, separate the meat from the bone and cut it into cubes.
6. When the broth is ready, remove the onions and bay leaves from it, as they have already done their job, have given away the taste and aroma. Then put chopped doctor's sausage and smoked chicken leg into a saucepan to cook.
7. Squeeze the excess moisture out of the pickled cucumbers and cut into slices.
8. Pour refined vegetable oil into a frying pan and fry the pickles until golden brown.
9. When the pork kidneys and chicken offal are done, cut them into cubes.
10. Put boiled pork kidneys, chicken offal and fried pickles into the broth.
11. Season the hodgepodge with tomato paste, stir and taste. If necessary, add salt, pepper and simmer for about 5 more minutes. You can serve the finished dish to the table. To enhance the taste of the hodgepodge, put a slice of lemon and a couple of olives in a plate, they will be the finishing touch.
Watch the video recipe - meat hodgepodge:
