The recipe is far from PP. But, if you want to pamper yourself or your man with an unreal hodgepodge, then rather save the recipe and be sure to try. Your man will swallow a spoon, I promise. The whole secret is that there will be no standard frying here, we will cook like in a restaurant on all 4 burners, but believe me, it's worth it. At first glance, it may seem that everything is very complicated, but believe me, everything is as easy as shelling pears.
Ingredients
- For broth:
- 600 g Beef brisket on the bone
- 1 pc Onion
- 3 pcs Carrots
- bay leaf
- For hodgepodge
- 3 l of broth
- 500 gr onion
- 500 gr pickled cucumbers
- 500 gr tomatoes in their own juice
- vegetable oil
- butter
- 100 ml brine from olives
- 100 ml brine from olives
- 100 ml pickle from cucumbers
- 100 ml caper pickle
- 1 pc lemon
- 300 grams of boiled beef
- 300 gr smoked sausages
- 300 gr carbonate
- 300 gr smoked chicken legs
Steps
Put meat, carrots and onions in cold water (carrots and onions must first be charred in a dry frying pan without oil, onions cut into 2 or 4 pieces, and burn it in a frying pan, we do the same with carrots, cut it in half and burn it on dry frying pan. When the broth is boiled, we will throw it all away, but the color and taste will give the broth an unrealistic
Without covering with a lid, cook our broth for 3.5 - 4 hours, over low heat. In the process, remove the foam and add water if necessary. 15 minutes before the broth is ready, add bay leaf and black peppercorns to taste.
While the broth is boiling, we will do the so-called frying. Peel pickled cucumbers, cut into strips
Cut the onion into slices the thinner the better.
Pour oil into a saucepan. Add the onion to the hot oil, cover it with a lid, after 5 minutes add a little butter to the onion, close it with a lid and forget about it for an hour. We simmer it for an hour under a lid over low heat.
We add our cucumbers to a hot frying pan, fry them for 5 minutes, fill with cucumber pickle so, so that all the cucumbers are covered with brine, cover with a lid and also simmer under the lid over low heat hour. Observe, in the process, you may need to add brine so that the cucumbers are not fried.
Kill the tomatoes in their own juice with a blender, pour them into a skillet with butter and simmer under the lid for 20 minutes
While the broth is boiling and the frying is stewing, cut all the smoked meats into strips
When the broth is boiled, strain it, throw out the onions and carrots, put on fire, add cucumbers, onions and tomatoes to it, then pour into pickle it with pickles (from olives, olives, capers and cucumbers) squeeze the juice from half a lemon, boil it to boil about 1.5 cm liquids.
While our semi-prepared hodgepodge is boiling, we separate the beef from the bone and also cut it into strips
As soon as the broth boils, add all the meat, bay leaf to it, try the broth itself if you need a little salt, but quite a bit, (when the hodgepodge is infused at the expense of the brines, it will be salty anyway) and cook another 10 minutes. All your restaurant salt is ready, bon appetit. a source
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