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Orjaleves (Orja Soup)

 

27

Yield

12

servings

Prep

30

min

Cook

80

min

Ready

140

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 pound beef soup bones
*
1 ½ pounds beef, flank steak (london broil)
1 x salt
*
1 medium onions
diced
1 each garlic cloves
1 tablespoon paprika
8 each peppercorns
black, , whole
*
1 each cloves, ground
whole
*
2 pounds pork
head
2 pounds pork
backbone
2 each carrots
1 each parsnips
*
2 each celery
knob
1 each kohlrabi
*
1 each leeks
washed, sliced
*
1 pinch saffron threads
*
1 x parsley leaves
flat, diced
*
1 x celery leaves
diced
*
7 ounces all-purpose flour
1 large eggs

Directions

Wash beef bones, cook bones and flank in 3 quarts cold water with 1tablespoon salt.

After 30 minutes, add onion, garlic, paprika, peppercorns, and cloves.

Continue boiling additional hour.

Put 3 quarts 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 cups 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 inch stips and roll around rolling pin in spiral.

Slide off spirals onto baking sheet and dry in a 200 degree F 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 through 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 44937% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 167mg 56%
Sodium 140mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 117g
Vitamin A 41% Vitamin C 4%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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