Belly soup, from under the belly or as I like to call it, soup of fluffy socks ... It's good bad, long live the one who invented it ....
- about 1,500 beef belly (if possible with a meaty edge)
- about 1,500 bone marrow and stingy bones
- 2-3 eggs
- 1 carrot
- 1 parsnip
- 1 onion
- 1 tablespoon flour
- sour cream
- cc 4 l apa
Preparation time: over 120 minutes
RECIPE PREPARATION Belly soup:
First we let the belly thaw and wash it a bit, so as not to wake up with any impurities. Then, we put such large pieces in the pressure cooker together with the beef bones and a little salt. We put the pot on the fire to and do the homework, about 1 hour, then remove the lid and put the carrots, parsnips and onions and let it boil while the vegetables penetrate. put it back in the pan. Separately, beat 3-4 eggs with a little salt, pepper, vinegar, a tablespoon of efaina and a few tablespoons of sour cream. cheese, at the end the composition falls, I thin it enough, pour it into the pot, which is given after the fire. Serve with garlic, hot peppers, each according to preference.
I boiled the belly with the bones and the vegetables and I seasoned it with egg and sour cream the next day when I served the soup
add extra cream, vinegar, each according to taste