Soup flakes - an original and popular enough dish of Polish cuisine, which is a thick soup of scars (obtuhi). Beef or veal scars (sometimes - pig's stomach) are used in the preparation of the traditional Polish soup. Broth (on bones) is prepared with the roots of parsley, celery and carrots. In the broth must be added spices: bay leaf, grated nutmeg, a few peas of black and fragrant pepper, cloves, marjoram, sometimes other dry spices and salt. Ingredients may include such ingredients as lard, onion, rutabaga and wheat flour.
The secret of popularity
The tradition of preparing soup flakes is widespread in Poland due to the nutritional and pleasant, bright taste of this soup from very simple and inexpensive ingredients. Fliers often eat the morning after yesterday's feast - a rich and hot hot broth seriously contributes to the relief of hangovers and the restoration of strength. Since there is a large amount of collagen in the scars, the soup of flax is also very useful for special dietary nutrition during recovery from injuries (stretching, dislocations, fractures). In addition, collagen helps to preserve the youthfulness of the skin, therefore Polish citizens are fond of flasks.
How to cook flasks?
This dish is prepared for a long time (usually not less than 4-5 hours). The technology is due to the long preparation of scars (thorough cleaning with the use of table salt, repeated boiling with water replacement, intermediate washing). Give the flasks in Polish in hot form in deep plates or ceramic bowls.
Ingredients:
- gram 400 beef or veal;
- gram 200 beef bones with the remains of meat;
- gram 200 roots (carrots, parsley root, celery, onions);
- a gram of 30-50 natural butter;
- gram 20 wheat flour.
- nutmeg;
- cloves;
- Bay leaf;
- pepper black and red ground;
- pepper-peas fragrant;
- marjoram.
Preparation:
You can buy a cleared scar. If the scar is untreated, you should carefully scrape it with a knife, several times rinse with warm water and sprinkle abundantly with salt. Scrape with a hard brush, rinse with cold water 2-3 times, then boil, drain the water and wash 2-3 times more with cold water. Simultaneously with these manipulations in a separate saucepan, we cook the broth, we'll pour out half and in the remaining broth we will cook the prepared scar for a minimum of 4 hours. For about 15-20 minutes before the readiness of the rumen, we will lay half of the prepared vegetables in a broth. We will cut the remaining vegetables with straw and save in a deep frying pan on melted fat (oil). Add the flour and brown to a light golden color. We dilute a small amount of cold broth and boil for several minutes. The finished scar will be cooled, without removing it from the broth, then we remove it and discard it in a colander. We cut the scar with short thin strips, add it to the contents of the frying pan, add it and season with dry spices. If necessary, add more broth. Must get a thick soup, which is spilled on soup bowls and - you can serve to the table. Separately, we will serve grated cheese, red and black ground pepper and marjoram. You can serve a glass of bitter tincture as an aperitif.
Almost the flies
If you do not like beef and veal scars (this is a very specific dish, nevertheless), you can basically cook a similar soup from chicken ventricles. The number of ingredients will be the same, but instead of beef bones, take the chicken backs. Prepare the ventricles: we cut them from the thick edge, remove the contents along with the yellow film, well we will rinse. Cook chicken stomachs will also be quite long - not less than an hour and a half. Then we prepare the soup according to the previous recipe. Such soup can not be called flax in the traditional sense, but thick and rich chicken soup also perfectly resuscitates from a hangover and contains a lot of nutrients.