Polish soup "Flyaki"

Description

Awesome tasty and very hearty soup. She first tried it in Poland, since a long time I dreamed about it, but in our restaurants did not meet. And here yesterday decided to make it myself. The result exceeded all expectations – from the first attempt turned out the same taste. However, I had to Tinker, but it's worth it! This is my first recipe that I decided to share – so do not judge strictly :)

Ingredients

Tripe beef

1 кг
Soup set

1 кг
Onion

2 шт
Carrots

2 шт
The Apium graveolens Dulce

1 шт
Butter

50 г
Flour

50 г
Nutmeg

1 ч. л.
Salt
Black pepper

1 ч. л.
Bay leaf

3 шт
Dill

1 пуч.
Parsley

1 пуч.

Cooking

So, the first and the main task is to prepare the rumen so as to get rid of the smell. To do this, soak it in cold water overnight (in my case almost daily), periodically changing the water. Then last rinse, fill with cold water, bring to a boil, drain off water. Repeat the procedure again. After the second boiling, the scar should almost to lose the smell. In my case, was a small, barely perceptible. But that's okay – we are from him then get rid.

At the same time boil the bones in salted water for about half an hour. Fill the rumen with bone broth and put on a small fire to cook for about 3.5-4 hours. You can add a Bay leaf - for those who love. The idea is that if the smell is gone completely and not bother, then this broth is not to change. In my case, as I said, the smell is a little present – so I re-filled the bones with water and prevarila about 1.5 hours to get new stock.

Towards the end of cooking tripe, prepare the vegetables. Onion cut into four rings, carrots and celery thin slices.

Melt in a pan half the oil, fry the vegetables for 5-7 minutes on medium heat. Most importantly – do not fry, onions should become translucent, but not brown.

On the second, dry, frying pan passeruem flour, literally 2-3 minutes, add the remaining oil, stir.

During this time, our tripe is fully cooked, there is no smell at all, I want to eat right, but we need to keep  Get it out of the pan, cut into thin strips. New pour bone broth, bring to a boil, add fried vegetables, flour, spices and cook for another 20 minutes.

Our soup is ready! When serving, very tasty, sprinkle with finely chopped greens of dill and parsley. For winter – perfect soup, nourishing. Although it's ready to eat at any time of the year and in any amount :)

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