mushrooms (fresh or canned)
Large piece of pork leg is smeared with salt and fat and bake in the oven with a little water. Allow finally water to evaporate completely and the sauce on the bottom of the pan to seal (not browned). Remove the baked meat tray, and it is poured over water and returned to the oven to dissolve the seal sauce and to give a brown broth. Fry them in a little oil 2-3 tbsp flour. Was added with stirring thereto broth from the tin and allowed to boil for the flour is cooked. If the soup is not enough and the sauce is too thick add more water. Do not make the sauce too thick, because as a stand for thicken further. Taste of salt and pepper and when removed from the heat added lemon juice. The cooked meat cut into cubes and arrange in a metal sahanche. On it is covering chopped blanched mushrooms (can canned). Watered with the prepared sauce and put to boil without stirring. When finished put hot peppers (fresh or pickled), parsley sprig and lemon slices for decoration and so serve.