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Ингредиенты
- 1 lb Beef bones
- 1Â 1/2 lb Beef flank
- Â Â Salt
- 1 med Onions, diced
- 1 x Garlic cloves
- 1 Tbsp. Paprika
- 8 x Peppercorns, black, whole
- 1 x Clove, whole
- 2 lb Pork head
- 2 lb Pork backbone
- 2 x Carrots
- 1 x Parsnip
- 2 x Celery knob
- 1 x Kohlrabi
- 1 x Leek, washed, sliced
- 1 pch Saffron
- Â Â Parsley, flat, diced
- Â Â Celery leaves, diced
- 7 ounce Flour, all-purpose
- 1 x Large eggs
Инструкции
- This is a soup prepared on pig harvest day and is the kind which has to be made in large quantities.
- Wash beef bones, cook bones and flank in 3 quart cool water w/1 Tbsp. salt. After 30 min, add in onion, garlic, paprika, peppercorns, and cloves. Continue boiling additional hour.
- Put 3 quart water in seperate pot with pork head section. Boil 4 min.
- Remove pork head, rinse and put aside till beef is finished. Then add in pork head and backbone to the beef. Cook till done.
- Meanwhile, peel vegetables, cut into long strips. Using 2 coups of the meat broth, cook vegetables. Add in saffron, celery and parsley leaves.
- Make a dough with flour and egg; roll it as thin as possible. Cut into 3" stips and roll around rolling pin in spiral. Slide off spirals onto baking sheet and dry in a 200F oven - about 10 min.
- Take soup from heat, remove meat and bones. Remove pork meat from bones, cut into little pcs. Reserve the boiled beef flank as a main course - or possibly save for another occasion.
- Skim soup to remove fat. Remove vegetables; set aside. Strain broth thru cheesecloth. Cook spiral noodles in soup just prior to serving.
- Put pork meat in soup tureen, add in cooked vegetables, pour in broth with noodles on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 77 | 30% |
| Total Fat 8.59g | 11% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 73mg | 3% |
| Potassium 530mg | 15% |
| Total Carbs 15.31g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.12g | 1% |
| Protein 27.47g | 44% |
