We love to cook for you!
The desire to provide you as much information as possible about eating right, motivated us to calculate the kilo-calories for all products from our menu!
The tripe and the legs are soked in boiled water and washed. The eggs are washed, disinfected, passes trough a cold water jet and the yolks are separated. The flour is passed through a sieve, the carrots and the celery are peeled, washed and cutted in two or four along its length. The onion is peeled, washed and cut in two pieces. The garlic is peeled, washed, 50 g whole garlic and 50 g is crushed.
The tripe and the legs are boiled around 6 hours in 8 litres of water, the foam is removed, the carrots, the onion, the celery root, the pepper, the whole garlic and the salt are added. After boiling, the tripe (the unboned mixture) is cut into thin slices, around 5 cm long. The broth is filtered and is poured on the resulted meat. Separately, the flour is mixed with the yogurt (cream), the yolks and gradually poured in the soup, continuously mixing it. The vinegar and the rest of the pounded garlic are added, mixed with 200 g of (filtered) soup. It is boiled for another 10 minutes.
