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Friday, September 18, 2015

polish beef soup with liver balls

Ingredients

  • Servings: 4
  • 1 cup ground chicken liver
  • 1 cup dried bread crumbs
  • 3 tablespoons all-purpose flour
  • 2 eggs
  • 1/4 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon ground mace
  • 1 clove garlic, minced
  • 2 pounds short rib steaks
  • 2 onions, thinly sliced
  • 3 stalks chopped celery, with leaves
  • 4 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 8 cups water
  • 2 carrots, halved
  • 3 tomatoes, chopped
  • 4 sprigs fresh parsley

Recipe

  • combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. mix thoroughly. let meatball mixture stand.
  • rinse ribs, and place in large stock pot. add onions, celery, 4 teaspoons salt, pepper, water, carrots, tomatoes, and parsley. cover, and bring to a boil. skim surface of soup. simmer for 1 1/2 hours, or until meat is tender.
  • remove meat, bones, and carrots from soup. cut meat and carrots into bite-size pieces; return to soup. bring to a boil.
  • shape meatball mixture into balls the size of golf balls; drop into soup. cover, and cook for 10 minutes.

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