A very tasty hodgepodge turns out if you cook it with beef and hunting sausages. It will take more time to boil the meat until cooked, but the result will certainly please you. I advise you to use fillet pieces of tenderloin or thin edge.
Ingredients
- Beef - 300 g
- Hunting sausages - 200 g
- Potatoes - 2 pieces
- Cucumbers (pickled) – 2 pieces
- Olives (without a bone) – 200 g
- Onion - 1 piece
- Vegetable oil - 3 tbsp.l.
- Tomato sauce - 5 tbsp.l.
- Allspice - 3 peas
- Lemon - half
- Parsley - 5 twigs
- Ground black pepper - to taste
- Salt - to taste
- Water (cleaned) – 3 l
Step-by-step cooking recipe
Cut beef into small pieces, rinse, pour cold water and boil for 40 minutes.
Chop pickled cucumbers, hunting sausages, potatoes, lemon and parsley.
In a hot frying pan with oil, fry the onion until golden brown.
Pour in the sausages, crushed allspice peas in a mortar and cook for 5 minutes.
Add tomato sauce and 200 ml of broth. Simmer for 10 minutes.
Add the roast, cucumbers, olives and potatoes to the pan with the meat. Boil for 10 minutes over medium heat. Season with salt, pepper, sprinkle with parsley and turn off. Leave the finished soup under the lid for 15 minutes.
Serve the hodgepodge by adding a slice of lemon to the plate.
