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Orjaleves (Orja Soup) Recipe

by Global Cookbook

Ingredients

1 lb Beef bones 1 1/2 lb Beef flank     Salt 1 med Onions, diced 1 x Garlic cloves 1 Tbsp. Paprika 8 x Peppercorns, black, whole 1 x Clove, whole 2 lb Pork head 2 lb Pork backbone

2 x Carrots 1 x Parsnip 2 x Celery knob 1 x Kohlrabi 1 x Leek, washed, sliced 1 pch Saffron     Parsley, flat, diced     Celery leaves, diced 7 ounce Flour, all-purpose 1 x Large eggs

Directions

1. This is a soup prepared on pig harvest day and is the kind which has to be made in large quantities.
2. Wash beef bones, cook bones and flank in 3 quart cool water w/1 Tbsp. salt. After 30 min, add in onion, garlic, paprika, peppercorns, and cloves. Continue boiling additional hour.
3. Put 3 quart water in seperate pot with pork head section. Boil 4 min.
4. Remove pork head, rinse and put aside till beef is finished. Then add in pork head and backbone to the beef. Cook till done.
5. Meanwhile, peel vegetables, cut into long strips. Using 2 coups of the meat broth, cook vegetables. Add in saffron, celery and parsley leaves.
6. Make a dough with flour and egg; roll it as thin as possible. Cut into 3" stips and roll around rolling pin in spiral. Slide off spirals onto baking sheet and dry in a 200F oven - about 10 min.
7. Take soup from heat, remove meat and bones. Remove pork meat from bones, cut into little pcs. Reserve the boiled beef flank as a main course - or possibly save for another occasion.
8. Skim soup to remove fat. Remove vegetables; set aside. Strain broth thru cheesecloth. Cook spiral noodles in soup just prior to serving.
9. Put pork meat in soup tureen, add in cooked vegetables, pour in broth with noodles on top.

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