There is no better soup than morka. Lately, since morka is less kept, it is a true rarity, and because of that, the joy of the sweet yellow soup is probably more dear and pleasing. It is prepared on special occasions for family members and guests. It is present in a number of restaurants in North Backa and Banat. It is prepared with homemade noodles that are hand-made, now also a rarity at the table of urban households.
Ingredients (10 people)
For the soup
1 morka bird (1.2 kg); 1 carrot; 1 parsley; 1 small bell pepper; 1 onion, baked; 4 litres of cold water; salt, dried vegetable seasoning and peppercorns
For home-made pasta
300 g flour; 3 eggs; salt and water
The pot is first filled with cold water. Then add cut and washed morka meat in the water, and chopped veggies. When it boils, cook the soup over low heat for about three hours. When finished, leave some time to settle, then strain into another pot, put back on the stove. Add the noodles when it boils. Homemade noodles are kneaded and left to rest for 1-2 hours, and then flattened by a rolling pin, thinly. They are cut by hand or machine to “millimetre”. They can be spread a little thicker and be cut by zigzag scissors.