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Flaki (Polish soup)

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Flaki (Polish soup)

Allspice painted and aftertaste
Nutmeg grated and aftertaste
Pepper white painted and aftertaste
Small buns
0.25tspGround ginger
0.5Medium celery into small sticks
1Finely chopped onion
1Small bay leaf
1tspPaprika sweet
1tbspParsley finely chopped
2Carrots in small spelling
2lClear soup (adjust volume)
2tbspBeef tallow or bone marrow (from ox)
2Parsley root into small sticks
2Leeks, sliced
250gCalves or swine liver
4tspMarjoram finely grated
40gWheat flour
500gKoindvolde opkogt and purified

Instructions for Flaki (Polish soup)

To prepare the Flaki (Polish soup) recipe, please follow these instructions:

Koindvoldene cleaned once again, d.v.s. scraped carefully with a knife, rubbed with salt, scrubbed with a coarse brush and remove the blackish ends.

After rinsing several times in cold water, pour over the boiling water and boil for 15 minutes and the water poured from.

The entrails placed in new boiling water or in the past made clear soup (thereby available more flavor), boiled for 4 hours on low heat As the broth evaporates during cooking are filled up with hot water.

After 4 hours of cooking time should be so soft that the entrails are easy to part with your fingers (it is recommended to cook them the day before the Court must be finished).

Eventually cut it in thin strips and put again in the noodle soup (at least 1 ½ liters of soup to approximately 1 ½ kg guts)

The vegetables steamed in a frying pan with a bit of water and butter to the vegetables are soft

So produced a bright melopbagning of butter, flour and onion in the butter and the onion vapors: first, when it begins to take on color, add the flour Then evened it at indvoldesuppen, so there are no lumps in.

So to the spices All spices are added, only then add salt at will. Cook may have occurred. on low heat for 20 minutes. The finished Flaki must have a tykflydende consistency.

Most often used buns (Klösschen) to Flaki, but it also tastes good with "grits sausage slices" and with potato dumplings.

Flakien can be enriched with the addition of a glass of dry white wine, about ½ hour before serving.

To Klösschen is served with bread Flaki or flüte.

For those who like strong spices, also Parmesan, paprika, ginger, pepper and Marjoram on the table.

To Klösschen finthakkes living with beef tallow Flaki or bone marrow. Raw eggs and breadcrumbs add so dough balls can be shaped by mass ... season with salt and rounded with a tablespoon of chopped parsley. The walnut-sized buns are cooked together with Flakien in 30 minutes.