Boil the meat for broth as boiled, drained water, on the advice of Igor all soups should be cooked on the second broth; thus, bones with meat, wash, pour clean water and boil, throw turnips, carrots, stalks green beam and continue to cook until tender. I usually strain the stock through 3 layers of cheesecloth, thus all the fine bits and bone fragments deposited in gauze, and we are left with a clean broth. Let's do it "Bresse" is one of the main secrets in making a delicious soup. It will Nachinaem onion and fry in a mixture of olive or vegetable with butter, sprinkle with salt. I did two times longer than stated in the recipe, because part of the "Bresse" you can freeze for next time and in a month it can be used as needed, so I sometimes freeze the fried meat and mushrooms and when suddenly guests come, everything is ready. It saves our precious time and energy, by the way, the remaining Bresse I used for boiling soup, turned out great!!!

Onion, mix with tomato paste, arrange on a baking sheet and place in oven at 90-100*C for 1-1.5 hours.

At the end of the "Bresse" should zaprirodata, i.e. look brilliant. This is the same as in the photo.

Next, different meats cut into cubes. Must be present sausages (the second secret), they give softness to the bag. The more varied will be meat products, what will be more, the tastier it will be a hodgepodge. Meats, except the sausages, lightly fry in a dry pan, it will help manage excess fat. Cucumbers also cut into strips and stew in hot water. The brine is sure to heat up, and the number must be adjusted according to your taste and according to the degree of salinity of the brine I used 3 quarts of broth add 0.5 cups of brine.

Put the broth all meats and cook for 10 minutes, then put the sausages. Add Bresse. Salt-be careful!!! because the next day, when the bag rises, it will be saltier than immediately after cooking, taste for salt, when you pour the brine in the end. And some advice: Capers are very easy to digest and they will give a bitter taste the finished dish, you should add them for 10 minutes until tender. Cucumber strained hot brine poured, too, for 10 min. before the end of cooking, like pickles. And olives when cooked lose their rich and delicate taste, digested, so it is better to put directly in the dish, like lemon. Eat with sour cream.

Use these secrets to how you usually cook hodgepodge, and you will get real pleasure from the delicious soups!!! Bon appetit!!!