Cuisine: Bulgarian
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
This hodgepodge prepared in Bulgaria in crowded holidays. In a large pot cook lamb carcass, cut into large pieces (without head and offal). Can be recommended to cook this soup in a big pot on a picnic. Clean up the meat of the film, tendons, fat, separate bones, put them in a saucepan, add 10
cups of water, bring to a boil and simmer for 1 hour. Strain broth into a deep pan, put it sliced portions meat and cook until soft. Then add aromatic roots, coarsely chopped potatoes and soaked (or fresh) mushrooms, pine legs, berries, wrapped in a piece of gauze, onion, bay leaf, salt and black pepper to taste. If necessary, top up with a little water. Continue to cook for another 0.5 hours, cover the pan with a lid. Optionally, you can add a little more aromatic wine and citric acid or lemon juice. Before serving, remove the knot with berries and pine legs, remove the meat and distribute evenly, put in a bowl and pour the hot soup.
INGREDIENTS
Recipe
10-12 dried mushrooms or fresh 600g, 3 kg of mutton (hind legs, brisket or tenderloin), 1-2 beam roots for soup, 1 cup of berries (blackberries and raspberries), 1 kg of potatoes, 3-5 stalks of green onions, 1 a bunch of parsley, citric acid or vinegar, 2 foot pine and salt.
