Tuesday, November 3, 2009

Macedonian pacha

  • 1-1.5kg. pork legs, ears and head
  • black peppercorns
  • parsnip, sliced
  • carrots, sliced
  • 1 onion
  • 1 bay leaf
  • 1/2 lemon
  • 1 garlic bulb
Put the meat in a large, deep pot with cold water and cook it. When there is no foam add the bay leaf, black peppercorns, parsnip, carrot, onion and lemon juice. Cook for 4-5 hours. Much of the water evaporates. Take it out from the heat and leave it to cook. Remove the fat from the surface, strain the soup with a strainer, remove the bones from the meat and arrange the meat in a separate dish.

Cut the carrots and parsnip in slices and put them in the same dish. You may place slices of hard boiled eggs in the dish. Add also the crushed garlic with salt. Finally pour the soup over the meat and the vegetables and leave in a cool place until it turns to a jelly.



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