Description
Very tasty and hearty peasant soup, is very popular not only in Poland but also in neighbouring countries. For example, in the Czech Republic.
Ingredients
-
Tripe beef
1 kg
-
Tail
1 piece
-
Leeks
1 piece
-
Celery root
1 piece
-
Carrots
3 piece
-
Butter
50 g
-
Garlic
3 tooth
-
Parsley
1 coup
-
Salt
2 tsp
-
Bay leaf
2 piece
-
Flour
1 Tbsp
-
Nutmeg
0.5 tsp
-
Ginger
0.5 tsp
Cooking
Traditionally this soup is prepared from the rumen and drumsticks, but I decided to replace the shank beef tail. Tripe cook on medium heat for one hour. The water is then drained.
Cut tripe in small pieces. Usually when I cook "flyaki" (or "flaczki"), tripe cut into strips. I cut so that the pieces conveniently fit in a spoon.
I cut the tail portions.
Lay the tripe and tail in a saucepan, pour water, put on fire. Bring to a boil and cook on low heat for 3 hours.
The time it takes roots.
Celery and carrots cut by cubes
Tails m the scar is already close to ready, and I lay the celery m carrots.
Time to do the onions. In this case, I chose the green part. I cut it arbitrarily.
Melt in the pan butter (I melted) butter,
And spread the onion.
Minutes 10 -15 enough that the onions started to brown. Pour a full tablespoon of flour to the pan and mix thoroughly.
Post all the contents of the pan into the pot. Holiday colors! Add ground nutmeg and ginger. You can add fresh ginger. This is a good choice.
When serving you can garnish with fresh parsley. Smacznego!
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