For all connoisseurs of delicious restaurant-flavored dishes at home, I suggest preparing a carbohydrate-free first course: a combined meat hodgepodge. Step-by-step recipe with a photo. Video recipe.
Intense meaty taste and varied acidity: the fundamental basis of Russian hodgepodge. This is one of the few dishes where the simplicity of the technological process is combined with the richness of the taste. For the simplest version of a homemade first course, you can take meat or chicken broth, any offal, smoked pork belly, sausages, pickles. And as a final touch - when serving food, add a slice of lemon to each plate or squeeze juice out of it. It turns out such a hodgepodge is relatively inexpensive, but with an "expensive" taste.
The homemade meat hodgepodge differs from the usual one that we can taste in establishments: the lack of potatoes in the ingredients. In a real meat hodgepodge, only meat is present, which should be at least three types. One of them is used to obtain a meat broth, in which the first course will be cooked. This can be raw beef or chicken, which is then minced. All sautéing for hodgepodge (chopped onions, carrots, pickles) is carried out only in butter. Due to the fact that the dish does not contain potatoes, pasta and any types of cereals, the hodgepodge turns out to be carbohydrate-free, because all carbohydrates are removed from the recipe and replaced with protein foods. This makes it low in carbohydrates and can be eaten without fear of gaining extra pounds.
- Caloric content per 100 g - 205 kcal.
- Servings - 5
- Cooking time - 2 hours 45 minutes
Ingredients:
- Chicken - 1 pc. small size
- Ground black pepper - 0.5 tsp or according to taste
- Pork heart - 1 pc.
- Lemon - for serving
- Carrots - 1 pc.
- Pork tongue - 1 pc.
- Tomato sauce - 4 tablespoons
- Pickled cucumbers - 2 pcs.
- Butter - for frying
- Salt - 1 tsp or to taste
Step-by-step preparation of a carbohydrate-free first course of a prefabricated meat hodgepodge, recipe with a photo:
1. Wash the pork heart under running cold water. Wash out any blood clots from the vessels. Dip it in a saucepan, fill it with drinking water and boil. Remove the foam that has formed on the surface, season with salt and cook, covered for 1 hour, until the product is soft.
2. Wash the pork tongue, put in a saucepan, cover with water and boil. After 15 minutes, change the water, boil again and simmer under a lid over low heat in salted water for 1, 5-2 hours.
3. Wash the chicken, put it in a saucepan, fill it with water and after boiling, remove the foam from the surface of the broth, salt and cook until tender. Chicken broth will be the basis of the meat hodgepodge.
4. Place the boiled hot tongue in a bowl of ice water and remove the skin.
5. If the tongue is well boiled, then the skin will come off easily.
6. Then cut the tongue into cubes with sides 0.7 mm.
7. Remove the pork heart from the broth and cut it like a tongue. Heart broth is not needed in the recipe, so you can use it for any other dish.
8. Remove the skin from the boiled chicken, separate the meat from the bone and cut it or tear it along the fibers.
9. Peel the carrots, wash and cut into cubes together with pickles. If the cucumbers are large, peel them off and remove the seeds. Small gherkins are easy enough to chop.
10. In a skillet, heat the butter and add the carrots and cucumbers. Fry foods over medium heat until light golden brown.
eleven. Dip all the chopped meat and fried vegetables into the pot of chicken stock.
12. Add tomato paste, salt and pepper. It is categorically impossible to pour cucumber pickle into the hodgepodge, it has a rough taste, and the vinegar taste will spoil the delicious taste of the hodgepodge.
13. Boil the carbohydrate-free first course of the meat hodgepodge for 10 minutes and serve it to the table, adding a slice of lemon to each serving.
See also a video recipe on how to cook meat hodgepodge.
