Soup of snails in Shumen

Submitted by enr on 19 Apr 2010
2 kg snails
1 head red onion
1 large bunch green onions
100 ml sunflower oil
mint, oregano, lovage, bay leaf, ground pepper, allspice, cayenne pepper
1/3 cup tomato juice
1/3 cup Rice
1-2 tsp flour
1-2 sprigs fresh garlic
Soup of snails in Shumen
Photo added on
Photo author
Snails stay 1-2 days in a container with holes (best in plastic bidonche mineral water, punctured in several places). You can sprinkle a handful of flour. This avoids bitterness in cooking. Washed thoroughly under running water without added salt. In a large pot boil water and put the cleaned snails. Then boil water fire is reduced and begins antifoaming with a slotted spoon. Then add 100 ml sunflower oil, finely chopped old, onion, and herbs - dried or fresh mint, lovage, marjoram, bay leaf, ground black pepper, allspice, cayenne pepper - optional. Salt to taste the broth and cook for about 1 hour and 30 minutes on low heat. At the end of cooking add tomato juice canned and washed rice. After cooking rice soup thickens with fuzzy 1-2 tsp flour and 1 tsp red pepper with a little water. Sprinkle with finely chopped parsley and fresh garlic. * When cooking snails can add 30-40 ml white wine.
0 users
19 Apr 2010