Ingredients
500 g of beef (brisket)
300 g veal (shoulder)
300 g mutton (shoulder)
1 pork leg
2-3 pigs ears
3 skinless sausages
2 sprigs parsley
2 sprigs thyme
1/2 cabbage
6 onions
2 leeks
2 sticks celery
2 carrots
1 bay leaf
pepper
salt
Method
Sweep meat pour cold water is vazvaryava and remove the foam. When it does not foam, add spices and boil until soft. At the end add the skinless sausages and vegetables (cabbage should be cut). The meat is removed from the soup, cut, garnished with vegetables and served as an independent dish. Broth is strained and served as soup.
Containers:
Difficulty
Average
Tested
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