Bulgarian soup Pacha

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! 🙂

 

AnnieAuthorAnnieCategoryDifficultyBeginner

INGREDIENTS:

 1 2 pig's feet and 1 ear
 1 tbsp. salt
 1 head garlic
 5 tbsp. apple vinegar

Prep Time5 minsCook Time2 hrsTotal Time2 hrs 5 mins

 

DIRECTIONS:

1

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.

Супа пача

2

Place the pan on the stove and boil until the meat is cooked very well. It has to fall off the bone.

Супа пача

3

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.

Супа пача

4

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.

Супа пача

5

Add the vinegar to the garlic. The amount of garlic and vinegar depends on your taste.

Супа пача

6

The soup is obligatory served warm because otherwise it becomes jelly. Season with garlic and vinegar. Enjoy! 🙂

Супа пача

 

If I can do it, so can you!
Bon appetit!

 

Ingredients

 1 2 pig's feet and 1 ear
 1 tbsp. salt
 1 head garlic
 5 tbsp. apple vinegar

Directions

1

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.

Супа пача

2

Place the pan on the stove and boil until the meat is cooked very well. It has to fall off the bone.

Супа пача

3

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.

Супа пача

4

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.

Супа пача

5

Add the vinegar to the garlic. The amount of garlic and vinegar depends on your taste.

Супа пача

6

The soup is obligatory served warm because otherwise it becomes jelly. Season with garlic and vinegar. Enjoy! 🙂

Супа пача

Bulgarian soup Pacha – recipe
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