Ingredients
250 g of beef with bones
150 g veal
150 g pork
150 g colorful salo
2 sausages
150 g of green peas
1/2 head cauliflower
350 g carrots
4 potatoes
1/2 head chervil
2 onions
1 clove garlic
2-3 tomatoes
1 bay leaf
3 Allspice
5-6 peppercorns
salt
parsley or cheese
Method
Meat and salo flooded with 2 liters of cold water, and put on the fire. After half an hour add soak overnight peas and spices. When meat is almost ready, add clean, chopped carrots, potatoes and onions, crushed garlic and finely cut cauliflower. After 10 minutes were added and chopped tomatoes. All boil together until fluffy. The meat is removed and boned, cut into in small pieces with sausage and again mixed with vegetables. Boil again. Serve sprinkled with parsley or grated feta cheese.
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maybe you wanted to say Oya Podridna, but the name of this dish is not it, but KOSIDO, which means cooked and not servirva neither cheese nor with parsley and make a kind of meatballs called Reggie t .E. filling, which is made from eggs, bread crumbs, salt and parsley, the mixture fry over medium heat and serve with the meat. And of blyona make a chsrba called SOPA December KOSIDO, means soup boiled on blyona only he added a handful of vermicelli and becomes something chuuuuudno. I do not expect they ubidila, but believe me, because I work in Spain in the kitchen of a fancy restaurant as a master cook.