They fill even more than pasta, because they contain a delicious filling. Lithuanian covers are an interesting and above all aromatic addition to broth. How to make such a pre -war soup? It’s nothing complicated.
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The pre -war broth was extremely essential, made on a strong meat stock. He was often cooked on a pheasant or venison broth, not always from a hen. In the kitchen of the twenty years it was also popular tenderloin beef broth. It has a distinct and rich taste and a slightly more brown color.
Although he usually went to the Polish soup Hand -made egg pastathere were also substitutes. She was also eagerly eaten with poured dumplings or koldunas. What are Lithuanian quilt? The name was used in the Vilnius region and was taken from the Lithuanian word “Koldunas”.
It’s nothing but Small and greasy dumplings from wheat dough, filled with velvet, meat stuffing. The filling is made of bacon, onions and meat on the basis of which broth was created earlier. That is why they come out juicy and very filling. Kołduny should be small enough to fit entirely in the mouth.
How to make broth with Lithuanian Kołdunas? The old recipe from the cuisine of the twenty years reveals that at the beginning a meat decoction is prepared, and then adds Italian and cooks broth. If you do this soup every Sunday, you won’t have any difficulties. Only after preparing the broth, you can get on to make the koldun (the base of the stuffing for them is the meat removed from the soup). Ready small dumplings are served in hot broth as a replacement for pasta. The whole comes out really essentially and even more nutritious.
Ingredients:
Chicken broth:
- 500 g of beef (preferably tenderloin),
- 1.5 liters of water,
- onion,
- a spoon of butter,
- a spoon of salt,
- Italian: a piece of parsley, carrots, celery, leek, Italian cabbage,
- bay leaves,
- allspice.
Lithuanian parrots:
- 500 g of beef (fished from broth),
- 10 dag of bacon,
- onion,
- a spoon of butter,
- salt, pepper, marjoram,
- 250 g of wheat flour,
- 2 eggs,
- 1/4 cup of water,
- 1.5 liters of broth.
Method of performance:
At the beginning Prepare the broth. Put the meat in hot water and cook on low heat. Fry in butter in a pan. When the meat decoction begins to cook, add the onion in full and the entire Italian (peeled or cleaned: parsley, carrots, celery, leek, cabbage). Season with bay leaves, allspice and salt to taste. Cook for about two hours, until the proper softness of the meat. Pull out vegetables and meat (you will make quilt from it). Strain the broth (or remove the scum) ,.
Then get on with Making Lithuanian Kołdunów. Firstly Prepare the stuffing. Cool the broth meat well, then chop thoroughly and transfer to a bowl. Chop the bacon and add to the dish separately. Cut the peeled onion in small cubes and fry in butter. Transferred to a bowl with meat. Season to taste with salt, pepper and marjoram, then mix thoroughly – to combine all the ingredients.
Make the dough on the quilt. Sift the flour into a bowl, stick the eggs, pour in water and pour a pinch of salt. Knead into a homogeneous, elastic and smooth mass. Form in a ball and roll out thinly on the countertop or board (sprinkled with flour). Put small rings (e.g. with a cup for espresso or a small ring or a cookie cutter – they are to be so small that after the forest they will fit into the mouth in full). Apply the stuffing on the dough wheels and stick the tips narrowly (squeeze them hard to make sure that the filling will not flow). Then – before serving – cook for 10 minutes in broth. Serve cooked, with warm soup.
Source: NowowoPoje.pl, “Kitchen of the twenty years. What and how to eat” – Agnieszka Jeż, Gov.pl
