Appetizing, nourishing, with a refreshing wine note, a hodgepodge in chicken broth will delight you and your loved ones. Don't be intimidated by the long list of ingredients, preparing this wonderful first course is very simple.
Ingredients:
Chicken leg - 1 pc.
Boiled sausage - 200 g
Dried sausage - 150 g
Pickled cucumbers - 3 pcs.
Potatoes - 4 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Tomato sauce - 50 g
Vegetable oil - 30 ml
Olives - 150 g
Lemon - 0.5 pcs.
Salt, hot pepper - to taste
Greens - for serving
Water - 1.6 l
Step by step recipe:
Step 1 - To cook the chicken and sausage hodgepodge at home, take the foods listed. If you want to reduce the fat content in the broth, first remove the skin from the chicken leg, cut off the fat layers. You can also cook the dish on other parts of the chicken. Usually, all kinds of meat products, their remains, different in taste and aroma, are used: sausages, boiled and dry sausages, hunting sausages, smoked meats.
Step 2 - Boil water, lower the clean chicken (you can add roots, a bunch of greens). Bring it to a boil again, reduce the heat and cook under a lid for about 30 minutes.
Step 3 - If you like softer, decaying potatoes, load them into boiling water immediately along with the poultry meat. If you prefer denser, whole chunks, add 15 minutes later. Cut the peeled potato tubers into cubes or bars of approximately the same size.
Step 4 - At the same time we are doing the dressing for the soup. In a pan with heated lean refined oil, fry the onions chopped into small cubes for three minutes. Then we sauté with grated carrots for two or three minutes. Add pickled cucumbers grated with coarse shavings to the softened and well-oiled carrot-onion mixture. We stir, continue frying for a couple of minutes.
Step 5 - Pour in the tomato sauce, with a lack of moisture or a desire to make the hodgepodge as tonic as possible, add pickle from cucumbers.
Step 6 - Toss in the chopped sausages, stir and simmer for about 15 minutes with moderate boiling.
Step 7 - Check the readiness of the poultry and potatoes. Separate the chicken meat from the bone, chop into pieces and return to the broth. Next, we shift from the frying pan a deliciously smelling dressing, olives. Boil, taste, salt, pepper. Pour in lemon juice to taste (brine, you can just add lemon wedges). We boil for a couple of minutes and remove from the stove.
Serve a "multifaceted" hodgepodge with chicken, sausage and hot potatoes, sprinkle with fresh herbs, optionally with sour cream.
Bon Appetit!
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