Homemade Nova Scotian hodge podge recipe

Place the meat, 1 carrot and 1 onion in a saucepan. Pour the water, and bring it to a boil over high heat. Then, reduce the heat to a minimum and cook the broth under a closed lid for 1 hour.

Cut the onion into half rings and the carrots into small strips. Peel the pickles and cut them into small cubes.

Heat up a frying pan. Add the vegetable oil and the onion and fry over high heat for 1 minute.

Add the chopped carrots and fry for 1 minute.

Add the pickled cucumbers and tomato paste to the fried vegetables, mix well and add sugar, cucumber pickle and 200 ml of water. Reduce the heat, cover and simmer until the cucumbers become soft.

Remove meat and vegetables from the prepared broth. Cut the meat into small pieces. Add the fried 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 and add to a saucepan. Season with salt and pepper. Add the olives and capers. Cook for 3 minutes.

Serve the hodge podge. Don't forget to add a slice of lemon individually. Usually is served with fresh herbs and sour cream.