We are searching data for your request:
Upon completion, a link will appear to access the found materials.
First we wash the pieces of gooseberry (after they have been cleaned, grilled, bibilite), then we put them in a 5 l pot, we fill them with water, we add a little salt and we boil them, from time to time with the help of the foamer we take the foam format.
While the meat is boiling, we clean the vegetables, we cut the carrot and the parsnip in half, we leave the onion whole, it is small anyway, as well as the green onion. When the meat is almost cooked, add the vegetables and let it boil until the vegetables are penetrated.
Remove the meat and vegetables from the juice, strain the remaining juice into another pot, top with water if the juice is too much, add salt and put the pot back on the heat, over low heat.
We start to prepare the dumplings, we beat the eggs well, then we start to add the semolina, little by little, we add a pinch of salt, we homogenize after each tranche of semolina. Then let it rest for about 10 minutes. The initial mixture is softer, but after 10 minutes it becomes denser.
When the soup has started to boil slowly over low heat, with the help of a spoon soaked in the soup, form dumplings that we put in the boiling soup, boil for 10 minutes, then turn off the heat, put a lid on it and leave for another 10 minutes under steam.
We cut the vegetables that we took out of the soup (less green onions), as well as the meat, then we put them in the soup.
We also cut a bunch of green parsley and sprinkle a little pepper.
And that's how the natang gangster became a delicious soup ....: D