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Pork offal soup with horseradish
1 serving
cook the heads and legs processed and chopped with small pieces in water at low boiling, removing the foam. 30 minutes before ready, put the chopped vegetables (potatoes, cabbage, carrots and finely chopped onions) and continue to cook until cooked. then season the soup with crushed garlic, pepper, salt, sugar and vinegar. when served separately, serve grated horseradish or "horseradish with vinegar" sauce.
cook the heads and legs processed and chopped with small pieces in water at low boiling, removing the foam. 30 minutes before ready, put the chopped vegetables (potatoes, cabbage, carrots and finely chopped onions) and continue to cook until cooked. then season the soup with crushed garlic, pepper, salt, sugar and vinegar. when served separately, serve grated horseradish or "horseradish with vinegar" sauce.
pork head - 150 g, pork legs - 150 g, potatoes - 12 g, white cabbage - 10 g, carrots - 8 g, onions - 12 g, garlic - 3 g, sugar - 2 g, paprika - 1 g, horseradish - 2 g, vinegar - 9 g, salt - 3 g
