Orjaleves(Orja Soup)

* Exported from MasterCook *

ORJALEVES (ORJA SOUP)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Beef bones
1 1/2 lb Beef flank
Salt
1 md Onions -- diced
1 ea Garlic cloves
1 tb Paprika
8 ea Peppercorns, black, whole
1 ea Clove, whole
2 lb Pork head
2 lb Pork backbone
2 ea Carrots
1 ea Parsnip
2 ea Celery knob
1 ea Kohlrabi
1 ea Leek -- washed, sliced
1 pn Saffron
Parsley, flat -- diced
Celery leaves -- diced
7 oz Flour, all-purpose
1 ea Eggs

This is a soup prepared on pig harvest day and is
the kind that has to be made in large quantities.
Wash beef bones, cook bones and flank in 3 qt cold
water w/1 tablespoon salt. After 30 minutes, add
onion, garlic, paprika, peppercorns, and cloves.
Continue boiling additional hour.
Put 3 qt water in seperate pot with pork head
section. Boil 4 minutes. Remove pork head, rinse and
put aside until beef is finished. Then add pork head
and backbone to the beef. Cook until done.
Meanwhile, peel vegetables, cut into long strips.
Using 2 coups of the meat broth, cook vegetables. Add
saffron, celery and parsley leaves.
Make a dough with flour and egg; roll it as thin as
possible. Cut into 3" stips and roll around rolling
pin in spiral. Slide off spirals onto baking sheet and
dry in a 200F oven - about 10 minutes.
Take soup from heat, remove meat and bones. Remove
pork meat from bones, cut into little pieces. Reserve
the boiled beef flank as a main course - or save for
another occasion.
Skim soup to remove fat. Remove vegetables; set
aside. Strain broth thru cheesecloth. Cook spiral
noodles in soup just prior to serving.
Put pork meat in soup tureen, add cooked vegetables,
pour in broth with noodles on top.



- - - - - - - - - - - - - - - - - -