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Recipe Name: Orjaleves (orja Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 12

1 Pound(s) Beef bones
1 1/2 Pound(s) Beef flank
1 Onions, diced
1 Garlic cloves
1 Tablespoon(s) Paprika
8 Peppercorns, black whole
1 Clove, whole
2 Pound(s) Pork head
2 Pound(s) Pork backbone
2 Carrots
1 Parsnip
2 Celery knob
1 Kohlrabi
1 Leek, washed sliced
1 Pinch(s) Saffron
Parsley, flat diced
Celery leaves, diced
7 Ounce(s) Flour, all-purpose
1 Eggs
This is a soup prepared on pig harvest day and is the kind that has
tobe made in large quantities. Wash beef bones, cook bones and flank in
3qt cold water w/1 tablespoon salt. After 30 minutes, add onion,
garlic,paprika, peppercorns, and cloves. Continue boiling additional
hour. Put3 qt water in seperate pot with pork head section. Boil 4
minutes.Remove pork head, rinse and put aside until beef is finished.
Then addpork head and backbone to the beef. Cook until done. Meanwhile,
peelvegetables, cut into long strips. Using 2 coups of the meat broth,
cookvegetables. Add saffron, celery and parsley leaves. Make a dough
withflour and egg; roll it as thin as possible. Cut into 3" stips and
rollaround rolling pin in spiral. Slide off spirals onto baking sheet
anddry in a 200F oven - about 10 minutes. Take soup from heat, remove
meatand bones. Remove pork meat from bones, cut into little pieces.
Reservethe boiled beef flank as a main course - or save for another
occasion.Skim soup to remove fat. Remove vegetables; set aside. Strain
broth thrucheesecloth. Cook spiral noodles in soup just prior to
serving. Put porkmeat in soup tureen, add cooked vegetables, pour in
broth with noodleson top.From Gemini's MASSIVE MealMaster collection at

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