The best and most beautiful soup is cooked for exceptional events, for formal occasions, Slava – the Saint’s Day and other celebrations. In a large part of Vojvodina, one of the important criteria that the lunch is a success is the soup. In addition to well-chosen ingredients, white aprons, rolling pins and boards, noodles, it requires skill, but even more love and will of the hostess. And it almost always turns out well for experienced cooks. Especially if you create the festive atmosphere of lunch. Hot soup soothes the stomach and whets your appetite for other foods that come in a festive array.
Ingredients (10 people)
For the soup
1 kg hen, beef, turkey and duck meat; 1 bunch of mixed greens; 1 potato; 1 onion; 2-3 cloves of garlic; peppercorns; salt, herb seasoning; cold water
For dumplings
3 chicken livers; 3 eggs; 1 small bunch parsley leaf; bread crumbs; pepper; grits; salt; herbal spice; baking soda
For home-made pasta
300 g flour; 3 eggs; salt and water
Preparation
Mixed poultry and beef meat are placed in four to five litres of cold water. When the soup boils, pick up the foam and put the cleaned mixed vegetables, peppercorns and fried onion. Soup is cooked gently, so it bubbles for three to four hours. Half an hour before the end of cooking, add one potato. Then remove from the fire to settle, strain it, and then cook noodles and flakes and add dumplings. Soup for the festive table is served in bowls from which, with the noodles and dumplings, is poured into soup plates.
Noodles or flakes are made from a mixture of eggs, salt and flour to produce a solid mass. The mixture is made consistent by hands, then with a rolling pin we roll the dough and leave it for some time to dry and cut, wrapped in “belts”, and then cut with a knife, or dervish or a machine – depending on whether you want noodles, flakes or machine-cut noodles.
Dumplings are made by kneading the mixture of eggs, liver, bread crumbs, grits, pepper, fat, chopped parsley leaves and baking soda which becomes a hard mass for making smaller balls. The balls are placed on a tray and inserted into a special pot where we add a part of the cooked soup. They are cooked until they float, and then cover and leave in the low heat for about twenty minutes. Then they are put into a bowl of soup with cooked noodles and flakes and served.
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