An old Bohemian menu prepared from roasted goose legs, sweet and sour beetroot salad and potato dumplings set with a bun.
Ingredients:
|
Range for 4 servings: |
| 4 pieces |
large goose shoulders (legs) |
| 2 pcs |
apples |
| 1 pcs |
onion |
| 1 dcl |
of apple juice |
| 1 tbsp |
liquid honey |
| 1 tbsp |
liquid honey
| goose fat |
|
a piece of whole cinnamon |
|
cloves |
|
water |
|
pepper |
| salt |
|
For hairy dumplings: |
| 400 g |
potatoes cooked in the skin |
| 400 g |
cheese potatoes |
/tr>
| 200 g |
of coarse flour |
3 tbsp
| starch |
| 1 pc |
whole egg |
| 1 pc |
bun |
| 1 pc |
yolk |
|
water |
|
salt |
|
For salad: |
| 500 g |
cooked beets |
2 tablespoons
| of beetroot |
| 1 piece |
of onion
|
|
sugar |
|
oil
|
salt |
Post:
Salt, pepper and brush the ramen with a mixture of honey and juice, let rest in the refrigerator for 2 hours
Place the onion in the lard, add one sliced apple and the spices, cover and simmer until tender
Stir in the/li>
When the meat is soft, add the second apple (it should be to bite), strain the juice and dust with flour if necessary and boil through.
Preparation of hairy dumplings:
Graze raw potatoes, partially squeeze out the water, add grated boiled potatoes, eggs, salt, flour, starch, mix and form dumplings
Prepare dumplings in salted boiling water for about 10 minutes, depending on size.
Prepare the salad:
Coarsely grate the cooked beets
Add the onion, horseradish, vinegar mixed with sugar, oil and salt, pour over the salad
Mix and chill.
Note:
Recipe from Cooking with Tom, photo and text by Tomáš Mika
beetroot salad