Today’s lunch will be our, Bulgarian way. And with a lot ot garlic and vinegar as it should be. And if you love hot, sprinkle with 1 teaspoon of hot pepper. It must go with a nice brandy too, but I don’t really know much of alcohol.
Grab the spoon and enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Clean the pig's feet and ears well. Put them in a casserole and pour cold water. Add the salt.
You can also use a pressure cooker. It is certainly much faster. But since I over-cooked them once in it, the meat became very mushy and I didn't like it. So since today I had time to wait for them to boil, I put them in a regular pot and waited.
Place the pan on the stove and boil until the meat is cooked very well. It has to fall off the bone.
Take the meat out and bone it. Cut the bigger pieces into convenient 2-3 cm bites. Return the cut meat to the casserole and the soup is ready. Taste it and add more salt if needed.
In a separate small bowl press the garlic. I pressed it with a garlic press, because it is more comfortable and easy for me. Sometimes, when I am in a hurry, I don't even remove the shells, they stay inside and nice pressed garlic comes out.
Add the vinegar to the garlic. The amount of garlic and vinegar depends on your taste.
The soup is obligatory served warm because otherwise it becomes jelly. Season with garlic and vinegar. Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Clean the pig's feet and ears well. Put them in a casserole and pour cold water. Add the salt.
You can also use a pressure cooker. It is certainly much faster. But since I over-cooked them once in it, the meat became very mushy and I didn't like it. So since today I had time to wait for them to boil, I put them in a regular pot and waited.
Place the pan on the stove and boil until the meat is cooked very well. It has to fall off the bone.
Take the meat out and bone it. Cut the bigger pieces into convenient 2-3 cm bites. Return the cut meat to the casserole and the soup is ready. Taste it and add more salt if needed.
In a separate small bowl press the garlic. I pressed it with a garlic press, because it is more comfortable and easy for me. Sometimes, when I am in a hurry, I don't even remove the shells, they stay inside and nice pressed garlic comes out.
Add the vinegar to the garlic. The amount of garlic and vinegar depends on your taste.
The soup is obligatory served warm because otherwise it becomes jelly. Season with garlic and vinegar. Enjoy! 🙂
