ingredientsServes: 61.5 kg of sauerkraut2 onions, finely chopped2 tablespoons oil1 Petko ordinary sausage, sliced250 g boneless beef, diced250 g veal (or pork shoulder), diced100 g bacon, diced150 ml red wine3 tablespoons of tomato paste (optional)1/2 handful of dried mushrooms1/2 handful of prunes2 bay leaves3 grains of allspice1 tablespoon cumin1 teaspoon marjoramsalt and pepper to taste method of preparationPreparation: 20 minutes. > Cooking: 2h. > Ready in: 2godz.20min.Cabbage, rinse under running water if it is very acidic. Squeeze the excess juice and shred. Put into a large saucepan and cover with boiling water, add the plums, bay leaves and allspice. Simmer until soft (approx. 50 minutes).In the meantime, pour boiling water over the dried mushrooms in a small pot. Set aside.Fry the onion to the zeszkliła. Perfectly fried onions add the sausage and zesmażyć browned.In a separate saucepan boil approx. Liter of water. Add to boiling beef, veal (or shoulder) and bacon. Cook for about 20 minutes, then drain the meat.When the cabbage is already soft, add the mushrooms (drained and cut into small pieces), meat and onions with sausage. Simmer, uncovered, for 20 minutes. If there is too much water, you need to pee.Add red wine and cook for another 15 minutes. Season with marjoram, cumin, salt and pepper. Add tomato puree (optional) and heat yet well stirred mixture. If the stew is too dry, water the water the mushrooms.If you want the stew was tastier, it can still simmer over low heat, covered for an hour. However, try to keep not clinging, and from time to time to mix, and if it is too dry - water the water from the mushrooms.
rosół
ingredients broth water - I always use filtered watermeat:a piece of beef - rostbeefu (of beef depends on how much it is to be perceptible taste in broth, 200 to 300 grams should be OK)kilogram of chicken broth portion (+ possibly some wings)one turkey neckItalianone large carrot (if you add more carrots, broth will be sweeter)One parsley (root)a piece of celeryone little cf.a small piece of kale1 onion Slate (to get a better color)spicestwo / three bay leavesfive grains of allspicefive grains of black peppersaltif I'm in the store, I add a few small dried mushrooms (but it is not a necessary component of)parsleypreparation At the beginning of the most important to remember: A good homemade chicken soup has to cook for a long time. If it is to be like a grandma, you can not do anything to cut corners. One of the main secrets of the queen of soups is a leisurely way of cooking. Do not let the soup boil too rapidly - it should hardly "pyrkać":-) This method of preparation is a guarantee that your soup will be clear. I'm starting to prepare a pot of COLD water, which put all the prepared meat and start cooking. When the water starts to boil meat, on the surface show up so. scum who gather with a small strainer. At this point, you reduce fire to very gently bubbling brew. After removing scum throw all into the pot, washed and peeled before, vegetables. I remind you that do not peel the onion layers of shale with all and only the external remove dirty parts. Right after I add all the spices vegetables, partly I cover the pot with a lid and broth in control the temperature in such a way that the boiling soup all the time just gently bubbled. Then cook a long, long, długooo ... once in a while peering into the pot in order to verify that the broth does not boil too hard. Version for the impatient assumes cooking for two hours. But I always keep my soup "on gas" for a minimum of three hours. After cooking, I pour the broth through a metal sieve into a smaller pot, getting rid of in this way any small spills. Then choose from the remnants of those components that I want to keep for life (eg. Carrots). Now comes the time for trying. If the soup is too watery, then cook uncovered continue to evaporate excess water. This broth after cooling in the refrigerator turns into a jelly :) If the brew is too strong, it can be diluted. I give the broth with thin egg noodles, cooked carrots and a piece sprinkle with chopped parsley.
bigos
ingredientsServes: 61.5 kg of sauerkraut2 onions, finely chopped2 tablespoons oil1 Petko ordinary sausage, sliced250 g boneless beef, diced250 g veal (or pork shoulder), diced100 g bacon, diced150 ml red wine3 tablespoons of tomato paste (optional)1/2 handful of dried mushrooms1/2 handful of prunes2 bay leaves3 grains of allspice1 tablespoon cumin1 teaspoon marjoramsalt and pepper to taste
method of preparationPreparation: 20 minutes. > Cooking: 2h. > Ready in: 2godz.20min.Cabbage, rinse under running water if it is very acidic. Squeeze the excess juice and shred. Put into a large saucepan and cover with boiling water, add the plums, bay leaves and allspice. Simmer until soft (approx. 50 minutes).In the meantime, pour boiling water over the dried mushrooms in a small pot. Set aside.Fry the onion to the zeszkliła. Perfectly fried onions add the sausage and zesmażyć browned.In a separate saucepan boil approx. Liter of water. Add to boiling beef, veal (or shoulder) and bacon. Cook for about 20 minutes, then drain the meat.When the cabbage is already soft, add the mushrooms (drained and cut into small pieces), meat and onions with sausage. Simmer, uncovered, for 20 minutes. If there is too much water, you need to pee.Add red wine and cook for another 15 minutes. Season with marjoram, cumin, salt and pepper. Add tomato puree (optional) and heat yet well stirred mixture. If the stew is too dry, water the water the mushrooms.If you want the stew was tastier, it can still simmer over low heat, covered for an hour. However, try to keep not clinging, and from time to time to mix, and if it is too dry - water the water from the mushrooms.
rosół
ingredients broth
water - I always use filtered watermeat:a piece of beef - rostbeefu (of beef depends on how much it is to be perceptible taste in broth, 200 to 300 grams should be OK)kilogram of chicken broth portion (+ possibly some wings)one turkey neckItalianone large carrot (if you add more carrots, broth will be sweeter)One parsley (root)a piece of celeryone little cf.a small piece of kale1 onion Slate (to get a better color)spicestwo / three bay leavesfive grains of allspicefive grains of black peppersaltif I'm in the store, I add a few small dried mushrooms (but it is not a necessary component of)parsleypreparation
At the beginning of the most important to remember: A good homemade chicken soup has to cook for a long time. If it is to be like a grandma, you can not do anything to cut corners. One of the main secrets of the queen of soups is a leisurely way of cooking. Do not let the soup boil too rapidly - it should hardly "pyrkać":-) This method of preparation is a guarantee that your soup will be clear.
I'm starting to prepare a pot of COLD water, which put all the prepared meat and start cooking.
When the water starts to boil meat, on the surface show up so. scum who gather with a small strainer. At this point, you reduce fire to very gently bubbling brew.
After removing scum throw all into the pot, washed and peeled before, vegetables. I remind you that do not peel the onion layers of shale with all and only the external remove dirty parts.
Right after I add all the spices vegetables, partly I cover the pot with a lid and broth in control the temperature in such a way that the boiling soup all the time just gently bubbled.
Then cook a long, long, długooo ... once in a while peering into the pot in order to verify that the broth does not boil too hard. Version for the impatient assumes cooking for two hours. But I always keep my soup "on gas" for a minimum of three hours.
After cooking, I pour the broth through a metal sieve into a smaller pot, getting rid of in this way any small spills. Then choose from the remnants of those components that I want to keep for life (eg. Carrots).
Now comes the time for trying. If the soup is too watery, then cook uncovered continue to evaporate excess water. This broth after cooling in the refrigerator turns into a jelly :) If the brew is too strong, it can be diluted.
I give the broth with thin egg noodles, cooked carrots and a piece sprinkle with chopped parsley.