Classic Hodgepodge Soup

The classic hodgepodge soup will go perfectly on the second or third day of the holiday - when people want something hot instead of boring salads. Do you feel the strength to fulfill this wish? Then go ahead! By the way, cooking a hodgepodge will help you to realize the leftovers of cold cuts, which does not look the best and is unlikely to be eaten neat. Ideally, broth requires slow, thoughtful cooking and the right set of meat on the bone, but, you see, you probably won't want to do this on January 1 or 2. Therefore, we cook the broth from what we have (or maybe you have a frozen one) and prepare the classic hodgepodge soup according to our verified recipe!

Ingredients

• 2.5 l strong beef broth
• 400 g boiled beef
• 200 g sausages
• 300 g cold cuts (boiled pork, ham, tongue)
• 3-4 pickles
• 1 cup cucumber pickle
• 1 large onion
• 1 cup black olives and olives
• 1 tbsp. l. capers
• 2 tbsp. l. tomato paste
• 1 lemon
• olive oil
• salt, freshly ground black pepper
• sour cream

Directions

1. Prepare the ingredients for a classic hodgepodge. Peel the pickled cucumbers and cut into strips. Boil the brine in a saucepan, add cucumbers and cook for 5 minutes.
2. Peel the onion for the saltwort, cut into half rings and fry in olive oil in a pan, avoiding discoloration. Add tomato paste and continue to cook, stirring occasionally, for 3 minutes.
3. Cut the boiled beef and cold cuts into strips. Cut the sausages for hodgepodge into circles.
4. Bring the broth to a boil. Add onion with tomato paste and cook for 10 minutes. over medium heat. Then add the cucumbers along with the brine, meats, olives and capers. Bring to a boil and simmer for 10 minutes. In 5 min. before the end of cooking, put sausages in the hodgepodge. Remove the hodgepodge from the heat, season with salt and pepper, and leave under the lid for 15 minutes.
5. Cut off the peel of the lemon, cut into thin circles. Pour the classic hodgepodge into plates, add lemon, serve sour cream separately.