Classic Hodgepodge With Capers - A Recipe With A Photo Step By Step. How To Cook A Classic Hodgepodge Of Capers?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A classic hodgepodge can be considered a winter dish, as it is very rich, fatty, nourishing and incredibly tasty.

Ingredients

Potatoes - 2-3 pcs.

Beef - 300 g

Tomato paste - 1.5 tablespoons

Salt - 1 tsp

Bulb onions - 1 pc.

Frying oil - 2 tablespoons

Different smoked meats - 400 g

Chicken - 250 g

Pickled cucumbers - 2-3 pcs.

Spices - 1/2 tsp

Capers - 1 tsp before serving

Sour cream - 1 tbsp. before serving

Olives - 2-3 pcs. before serving

Lemon - 1 slice before serving

Parsley - 3-4 branches

Water - 2 l

A saucepan with a volume of at least 3 liters

• 73 kcal
• 1 hour 40 minutes
• 20 minutes.
• 2 hours

Photo of the finished dish

Step by step recipe with photo

For me personally, in the first position in the top of the first courses is the classic hodgepodge. From time to time I cook it in different ways - with a different set of smoked meats, spices and spices, in beef or chicken broth. Each time the dish tastes differently from the previous one, however, each time it is divine. So that the hodgepodge does not turn out to be too fatty (after all, it should not be harmful), I use not too fatty smoked meats and for the broth I take beef on the bone with a moderate fat content.

In order not to forget anything, I prepare all the ingredients for the classic hodgepodge with capers in advance. The first step is to cook the broth. By the way, you can do this in advance. In addition to the beef itself, you can add spices and herbs, roots, herbs, peeled carrots and onions to the broth, which can be thrown away after cooking.

Peel the smoked meats (if any), cut finely into circles or cubes.

Sometimes I add carrots to the hodgepodge, but not this time. Peel the onions and chop finely. Cut the pickled sour cucumbers into cubes or strips.

Peel and cut the potatoes into small cubes or sticks. It can be sent to the pan after 40-50 minutes of boiling the broth.

Heat a couple of tablespoons of cooking oil in a frying pan - I use refined oil, without a bright smell. Transfer the chopped cucumbers and onions to the heated oil. Fry, stirring occasionally, over low heat for 3-4 minutes.

Pour about 150 ml of broth into the pan, add tomato paste and spices, mix everything. Simmer under a closed lid over low heat for another 10 minutes. After that, you can transfer the frying to the pan.

Smoked meats and meat products can be fried in a dry hot frying pan without oil for 5 minutes, stirring. Then the contents of the pan must be sent to the pan.

Add salt, spices, bay leaf to the pan. Boil the hodgepodge until the potatoes are ready - another 20 minutes. Then you can turn off the gas and let the hodgepodge brew for half an hour.

I serve the classic hodgepodge with capers and with all the other additions - with a slice of lemon, olives, fresh low-fat sour cream and fresh parsley.

Enjoy your meal!