Zabijačková soup made from horseradish yam and cake

Last Updated on September 30, 2024

Prdelačka, or dark killing soup, prepared from semi-finished product, i.e. hail or hail clover, a few slices of tlačenka, water, root Vegetable Recipes, onion, garlic, lard and spices. A great option when you get a craving for a soup normally cooked at a home slaughter and there is no pig slaughter going on anywhere around you.

Ingredients:

600-700 g deer yam with grits (can be replaced with about 4 pieces of grits) 150-200 g slices of classic pork sausage 150 g of root Vegetable Recipes (carrots, parsley and a piece of celery) 1.5 l pork stock or water and broth 4 pcs garlic cloves 1 pc larger onion 1 pc whole bay leaf 1 tbsp dried marjoram several black peppercorns and allspice ground black or cracked pepper fat salt

Procedure:

Clean and grate the root Vegetable Recipes into thicker noodles, peel and finely chop the onion, and cut the rounds of the pushcart into smaller squares.

On melted lard, directly in the pot, fry the peeled, finely chopped onion, once it starts to turn golden, add the root Vegetable Recipes, once the onion turns completely golden, add the yam (or intestines stripped of casings) and immediately pour the contents of the pot with broth or hot water (if you use water, throw in the bouillon cubes).

Toss the cubes of puschen into the soup, add spices (except marjoram), salt the soup and stir occasionally, cook for about 30 minutes.

Finally, season the soup with pressed garlic cloves, marjoram, black ground pepper and possibly salt it, stir and just simmer briefly.

Recommendation:

If you can’t get jelítkový prejt with groats, just without groats, you can cook the groats separately and add them to the soup. It definitely belongs there!