Traditional recipes

Sweet cabbage soup with smoked bacon

Sweet cabbage soup with smoked bacon

Vegetables, onions and peppers are cleaned, washed and chopped.

The cabbage is cleaned, put in a stream of water, then it is finely chopped, the tomatoes are scalded, the skin is peeled and finely chopped. Cut the bacon into pieces and put it in a pan and fry it well, then with a spatula we take it out on a plate with an absorbent kitchen napkin for the excess fat.

In a pot I used one of (5.5 l) put the oil, chopped onion, pepper and vegetables with 100 ml of water to leave for 10 minutes. then add the chopped cabbage and leave for another 5 minutes. with his carriage.

Season with salt, pepper, vegeta and thyme, then add hot water and let it boil for another 15 minutes.

Add the tomatoes, bacon halves and broth paste and let it boil for another 10 minutes.

Season with green dill or larch. It is a very good soup. And I highly recommend it.


Ingredient:
Pancakes (flour, 2 eggs, mineral water or milk)
Stuffing (minced pork mix with beef, 2 onions, dill and parsley, salt, plenty of pepper)
Sauce (tomato broth or 3 fresh tomatoes, 1 finely chopped onion, plenty of hot peppers (chili), hot paprika, salt, pepper, greens.

Ingredient:
1 / 2kg pork, 1 / 4kg beef, 1 / 4kg smoked mutton or pork ribs, rice, onion, pepper, tomato broth, dill.


ingredients: 2 kg liver, 2 kg pork, 2 kg bacon, 2 kg onion, salt and pepper to taste, 2 bay leaves

Ingredient:
pieces of mouse (according to everyone's taste), heart, tongue, kidneys, lungs, spleen, ears (each organ will be cut in half), smaller pieces of bacon that we can not use when smoking, pork to taste so as not to get too fat caltabosi), rice, onion, salt, pepper, thyme


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How to make homemade smoked bacon

After cutting the pig, the next day, move on to smoking bacon for immediate consumption.

Salted with coarse salt, well rubbed with some spices, the bacon is smoked, but over high heat, to give warmth. In that first phase, the bacon must actually be penetrated by the heat and suck a little, some of its fat draining.

It is a very delicate operation, because if you do not follow the fire second by second, it can happen that the bacon ignites and catches fire. Those who have suffered it know what they are talking about. So actually the owner sits next to the smoker and watches everything with great care and attention.

Sometimes several men from the neighbors participate in the operation, if they all come with bacon and put it in a larger smoker. Even if a brandy works well and cheers people up, warming them up and helping them to overcome the cold outside, the attention remains maximum, so that everything goes as it should.

After the faster fire stage and a lot of heat, after the bacon has crumbled and left some of the fat, it is the second stage, slower smoking with much smoke. And if in the first stage beech wood was used, which has high calorific value and gives a lot of heat, in the second stage it is put plum wood, greenery and cherry, a secret that the locals have learned since ancient times.

The aromas of these trees also penetrate the linen bacon, which I assure you is special and actually "melts in your mouth" for good.

At this stage, the fire being small and the smoke more, you can drink another glass of brandy.

After the bacon has been smoked properly, this can be seen by the color (it should not be full of soot, it should not be white either), but it can also be seen by the experience of the smoker, it can be considered that the operation is over.

Consecrated by the households gathered with another glass of brandy and a thank you to the One from Above, for such wonders that he made us take part in.

And when we eat it, let us think gratefully of the owner who raised the pig, and of the ancestors who left us so many beautiful traditions, and of God for helping us!