Meat Hodgepodge Soup

Meat Hodgepodge Soup is a savory and hearty meal that is sure to warm you up on a cold day. This soup is perfect for a family dinner or a gathering of friends. It is a simple yet flavorful dish that can be made with a variety of ingredients. My mom made it a lot during winter – in addition to borsch, this was a staple in our Ukrainian kitchen.

The soup starts with a base of beef broth, which is then combined with chunks of beef, pork, and chicken (or different kinds of meat). Other ingredients, such as carrots, celery, and onions, are added to the broth to create a delicious combination of flavors. Herbs and spices, such as bay leaves, oregano, thyme, and rosemary, can also be added for an extra kick of flavor. The smoked meats, if you have any – like smoked Polish sausage or Canadian bacon could be easily added, and the broth/soup stew is enriched with their flavors.

The soup is simmered for approximately an hour, allowing all the flavors to combine and deepen. Once the soup is finished cooking, it is ready to be served.

Meat Hodgepodge Soup is a great way to get a complete meal in one pot. The combination of protein and vegetables makes it a healthy and filling meal. The soup is also very versatile, so you can easily add your favorite ingredients to make it your own.

The soup is often served with a side of bread, crackers, or other sides. It can also be topped with cheese, sour cream, or guacamole for extra flavor. Not only is Meat Hodgepodge Soup a delicious and comforting meal, it can also be altered to fit any dietary restrictions.

Meat Hodgepodge Soup is a simple yet flavorful dish that is sure to please everyone. The combination of meat, vegetables, and spices make it a hearty and satisfying meal. With its easy preparation, Meat Hodgepodge Soup is a great option for busy weeknights or gatherings with friends.

Meat Hodgepodge Soup

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Recipe by Dish Lingo Course: Lunch, Dinner, SoupCuisine: UkrainianDifficulty: Medium


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The meat hodgepodge is hearty, fragrant, and appetizing with a unique taste. 
So, the main secrets of cooking:
– A real meat hodgepodge can be cooked using at least three types of meat, moreover, different in preparation. One is used to make meat broth: raw beef or chicken (the meat is then minced). The second must be smoked, such as smoked bacon or ham (you can take sliced). The third type of meat is most often boiled or fried sausages.
– all sautéing for hodgepodge is performed only in butter.
– it is very important to stew chopped pickled (or pickled) cucumbers in butter. Usually, this is not done in recipes, and cucumbers make the taste of a hodgepodge worse.
– for large cucumbers, the skin is cut off and the seeds are removed, and small cucumbers are simply crushed and sautéed in butter.
– Only brine from green olives is added to the hodgepodge, not brine from pickled cucumbers (optional).
– you can use a different variety of capers and meat! The more different kinds you use, the better the taste.


  • 1 - 1.5 pounds 1 - 1.5 Meat with a bone

  • 1 Medium 1 onion

  • 1 Medium 1 carrot

  • 8 cups 8 Water

  • 3-4 3-4 Pickled cucumbers without peel

  • 1 tbsp 1 Tomato paste

  • 1 tbsp 1 Capers

  • 10-15 10-15 Olives

  • 2 2 Smoked or fried sausage

  • Ham

  • Bacon

  • Salt to taste

  • Ground black pepper to taste

  • 1-2 tbsp 1-2 butter or ghee


  • Place the meat, one carrot, and one onion in a saucepan, pour 2 quarters of water, bring to a boil over high heat, remove the foam, reduce the heat to a minimum and cook the broth under a closed lid for 1 hour over low heat.
  • Cut the onion into half rings, and carrots into small strips, peel the pickles and cut into small cubes.
  • Heat a frying pan with 2 tbsp. butter or ghee and add the onion and saute over medium heat for 5 minutes.
  • After adding pickled cucumbers and tomato paste to the sauteed vegetables, mix well, reduce the heat to a slow one, cover and simmer until the cucumbers are ready, the cucumbers should become soft.
  • Remove meat and vegetables from the prepared broth; cut the meat into small pieces. Add the sauteed vegetables with tomato paste to the broth, bring to a boil, reduce the heat to a minimum and cook for 5 minutes.
  • Put sausages, and meat cut into small pieces into a saucepan.
  • Salt, and pepper to taste, add olives, and capers and cook for another 3 minutes.
  • When serving hodgepodge, add a slice of lemon individually. Meat hodgepodge is served to the table with fresh herbs and sour cream.

Sborna Solyanka