Kaldoun z Podřipska
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Kaldoun is an old Bohemian soup that was prepared on the Feast of the Epiphany, pilgrimages and other important feast days. In each region it was cooked differently, in some places only liver dumplings were put into the soup, in others dumplings and noodles, in others dumplings and macaroons. Kaldoun was also made from hens, ducks and rabbits. This recipe is from Podřipsko and describes how my grandmother prepared the soup.
Ingredients:
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Procedure:
1. Boil goose wings, neck, piece of bisque, piece of goose breast and stomach in about 3 litres of water, add carrots, parsley, celery, onion
2. Salt the base, add a few peppercorns and peppercorns, cook over low heat for about 2 hours
3.
Rinse the broth through a colander and strain or blend the cooked Vegetable Recipes back into the broth
4. Cut the meat into small pieces and put back into the soup
5. Make liver dumplings from the mashed pork liver breadcrumbs, egg, garlic, mace, pepper and salt and put them into the soup
6. Prepare the dough for the soup noodles; pour the flour on the table or a rolling pin, stir in the egg with 2-3 tablespoons of water and make a stiff dough, divide this into three loaves, cover with a cloth and leave in a warm place to rest for 20 minutes
7. Roll out thin pancakes on a lightly floured table or a rolling pin, cut out 5×5 cm squares, roll each one over a rolling pin and put it in the soup to cook
8.
Recommendation:
The caldron is laborious but the result is worth it, the best is the next day when it is spread like a goulash.
Note:
Recipe author: Dalibor Marounek