Meat hodgepodge
Flavorful, hearty, warming meat hodgepodge with beef and hunting sausages
Ingredients
| beef 500 g |
| hunting sausages 200 g |
| water 2.5 liters |
| bay leaf 2 pcs |
| allspice 3 pcs |
| garlic 3 cloves |
| chili pepper 1 pc |
| onion 1 pc |
| carrots 1 pc |
| sweet bell pepper 1 pc |
| pickles 3 pcs |
| canned tomatoes 250 g |
| vegetable oil 20 ml |
| ground cumin a pinch |
| salt to taste |
| pepper to taste |
| sugar to taste |
| FOR SERVING: |
| olives |
| lemon |
| herbs |
| sour cream |
Instructions
Step 1
Prepare the broth. Fill the meat with water, add the bay leaf, allspice and a little salt. Bring to a boil, reduce the temperature and simmer for 2.5 hours, periodically skimming off the foam.
Step 2
Chop garlic, bell pepper, carrots, onions and saute in vegetable oil.
Step 3
Peel canned tomatoes from the skin, beat them with a blender and add to the paste. Then pour in the sugar and simmer for 10 minutes.
Step 4
After a while, add chopped sausages and cucumbers. Stew for another 10 minutes.
Step 5
Then add cumin, salt and pepper to taste, and chopped chili peppers without seeds. Pour in some stock and simmer for 10 minutes.
Step 6
Take the meat out of the stock and cut it into large slices and pour the contents of the pan into the stock. Cover with a lid and simmer for 10 minutes.
Step 7
Serve the hodgepodge with meat, olives, lemon, herbs and sour cream.