Old Bohemian Kaldoun - quickezrecipes.com

Chicken giblets simmered in 3 litres of water, soup seasoned with spices and root Vegetable Recipes, thickened with roux, served in soup with preserved liver dumplings.

Ingredients:

1 packet of chicken offal 100 g of grated root Vegetable Recipes 50 g Our BIO butter + 100 g for roux 2 tbsp smooth flour 3 l of water muscadine blossom pin pepper salt For liver dumplings: 80 g of chicken liver 20 g Our BIO butter 2 tablespoons Our BIO milk 2 tablespoons breadcrumbs 1 piece of egg garlic clove marjoram pepper salt

Procedure:

1. Put the giblets to boil in cold water (about 3 litres), lightly salt, pepper and season with mace
2. Fry the Vegetable Recipes in 50 g of butter, add them to the offal, cook slowly for 1.5-2 hours
3. Towards the end of the boil, thicken the soup with smooth roux (foam the flour in melted butter and fry it until golden brown)
4. Let it simmer, then strain the soup
5. Prepare dumplings; in a deep bowl, rub butter with egg, salt and pepper, add crushed garlic, marjoram, breadcrumbs, milk and chopped liver (you can also prepare the dough for dumplings in a mixer), if the dough is too thin, add breadcrumbs
6.

Note:

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