Flasks in warsaw

1 serving


The scar is carefully scraped with a knife, washed several times in warm water, sprinkled with salt, scrubbed with a brush, washed again 2-3 times with cold water, boiled, baked and poured with cold water. Bone broth is boiled, half is cast, and scar is boiled in the remaining broth for about 4 hours. Shortly before the scar is ready, half of the prepared vegetables are put into the broth. The remaining vegetables are cut into straws and allowed to sit in melted fat, adding water, until soft. The flour is browned in fat till light golden colour, diluted with cold broth and allowed to boil. The finished scar is cooled in broth, then cut into thin strips, placed in a sauce, vegetables are introduced (the mixture density should be the same as the soup density), salted, seasoned to taste with pepper and nutmeg. Flasks are served in a soup bowl. Grated cheese, red ground pepper, ginger and marjoram are served separately.