Old Bohemian Kaldoun II
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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. The real kaldoun is prepared from goose wings, necks, stomach, a piece of bishop and a piece of breast. Pork liver was used for the balls. However, kaldoun made from duck giblets is also great!
Ingredients:
Procedure:
1. Fry half of the finely chopped Vegetable Recipes in lard, cover with water, add the tripe and trim, season and pull (let bubble on a moderate heat source) for about 3 hours, initially collecting the foam that forms on the surface
2. Scrape the liver, add the egg, breadcrumbs, pepper, garlic, a little lard, marjoram, salt, make dumplings which we boil for 3 minutes in salted water
3. Prepare the noodles by mixing flour, egg and water, knead the dough, let it rest, then roll it into a sheet, let it dry and cut the noodles
4. Drain the soup, peel the meat, tear it and cut the noodles
5.
Recommendation:
Prepare the roux by adding the second part of the Vegetable Recipes, which we cut into smaller pieces and roasted in butter, the preserved noodles, dumplings and parsley: Mash.
Note:
Recipe from Cooking with Tom, photo and text by Tomas Mika
