Soup plucks

Ingredients
500 g plucks
5 tbsp (50 ml) vegetable oil
1-2 heads (100 g) onion
1 egg
1 tsp (5 g) red pepper
parsley
mint
salt
Soup plucks
Photo added on
Photo author
Diddka
Method
Lamb intestines are washed thoroughly under running water or scalded with boiling water and finely chopped. Pour 5-6 cups hot water and cook on low heat. In fat stew finely chopped onions, sprinkle with paprika and add to boiling trifles. Broth add salt and dovaryava. Thicken with beaten egg, sprinkle with finely chopped mint and parsley and serve.
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Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002