In a pressure cooker place pork, chopped onion, salt and water. Close the lid of the pressure cooker and bring to boil on high temperature. Once the pressure cooker starts making hissing sound, turn down the temperature to medium low. Cook for 35 to 40 minutes.
While the meat is cooking, peel and cube 8 cups of carrots.
To open the pressure cooker, place it in the kitchen sink, and start pouring cold water on top of the lid. When it's safe to open the lid, remove the meat from the water and place it on a cutting board. Cut the meat into smaller cubes. Cover the meat with plastic wrap.
To the broth add the 8 cups of cubed carrots, half a teaspoon salt and 1 cube of beef flavored bouillon. Cover with a lid, and again bring back to boil.
Turn down the heat and cook for 15 minutes. Open the pressure cooker the same way you did previously. Placed the pot back on the stove( without the lid), add the cut meat to the carrots and bring to boil.
In a small shallow frying pan melt 6 tablespoons of margarine or butter and add 4 tablespoons of flour. Mix the flour into the melted butter and constantly stir. The rouge will change color. Take the frying pan off the burner once it turns darker pink.
Pour the rouge into the boiling stew and immediately stir. Cook for five more minutes.
To finish the taste you may want to add 2 tablespoons of sugar and freshly chopped parsley.
This stew is served with dinner rolls called, “Mětinky”
In a large cooking pan preheat the oil and sauté onion.
Add minced garlic.
Stir in carrots, potatoes, celery, and corn. Stir and cook for five minutes.
Add water, salt, beef bouillon, and marjoram. Bring to boil and add the mushrooms. Let cook on medium high for 30 minutes.
With a tool for mashing potatoes press few times in the pot to mash any large pieces of potatoes.
Now we are ready to thicken the soup. In a small frying pan, melt 4Tbs of butter and stir in 3 tablespoons of flour. Mix the flour and butter well. The rouge will change color as it cooks. Take off the stove when the color is light brown immediately pour the rouge into the boiling soup. Mix well and let cook for another five minutes.
This soup is best served with something sweet like Vdolky or Palačinky.
Hovězí Polévka s Játrovými Knedlíčky - Beef Soup with Dumplings
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This soup is very traditional. Some call it “The Wedding Soup”, because it is usually served on special occasions like weddings or different festivities. Some might be discouraged from trying it, because of the main ingredient in the dumplings. Yes it has a liver in it, but let me tell you something. The taste of the dumpling is so delicate and refreshing, that you will feel like you just ate the finest meatball ever.
Hovězí Polévka s Játrovými Knedlíčky - Beef Soup with Dumplings
1
2
3
4
5
Votes: 0
Rating: 0
You:
Rate this recipe!
This soup is very traditional. Some call it “The Wedding Soup”, because it is usually served on special occasions like weddings or different festivities. Some might be discouraged from trying it, because of the main ingredient in the dumplings. Yes it has a liver in it, but let me tell you something. The taste of the dumpling is so delicate and refreshing, that you will feel like you just ate the finest meatball ever.
Prepare vegetables by dicing parsnip, carrots, celery, and onion.
Place the vegetables in a pressure cooker with water, whole steak, and salt. Lock the lid and cook for 30 minutes.
Remove the meat and cut it into small pieces and return it back into the pot.
Make the meat dumplings.¼ onion6 cloves garlic3 tsp salt1 lb. beef liver2 Tbs butter1 egg1 egg yolkPlace all the ingredients above in a blender and mix for 1 minute.
Pour the liquid into a medium-mixing bowl. Add 1 cup of cream of wheat and 2 cups of breadcrumbs. Mix with wooden spoon and let it sit for 15 minutes. The dough will thicken.
Roll small balls out of the dough, and place them in the boiling soup. Cook for another 10 minutes. To finish the taste add 1cube of beef bouillon and black pepper.
