It only has a name from the PRL dish. Aromatic, dense, best only in autumn

Tripe This is a traditional soup known since the Middle Ages. Apparently Władysław II Jagiełło liked it. The said dish is prepared from cleaned and striped fragments of beef or pork. The soup is usually seasoned with pepper, marjoram and ground pepper. You can also add vegetables to it, for example carrots, celery or onions.

Tripe They were also popular during the Polish People’s Republic, although at the time, due to the lower availability of meat, various flask substitutes were used. Flaczek with … were common, among others pancakes cut into stripes!

Nowadays, when access to products is much larger, meatless trunk You can prepare in various variants. Mushrooms are primarily suitable for preparing such a dish. We are talking here, among others oyster mushroomsalthough there is also a provision worth trying to take into account canyon.

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Meatless trunk from Kania This is a great proposition for a nutritious dinner dish. What is needed to prepare them? Here is a list of necessary ingredients:

• 500 g of Kania’s chain;
• 1.2 l of vegetable broth;
• 2 tablespoons of olive oil (optionally you can use rapeseed oil);
• 120 ml of tomato passage;
• 1 medium -sized onion;
• 2-3 cloves of garlic;
• 1-2 teaspoons of colorful granular pepper;
• 1 teaspoon of ground smoked peppers;
• 1 teaspoon of ground sweet red pepper;
• 1 teaspoon of marjoram;
• ¼ teaspoon of ground hot pepper;
• 1 carrots;
• 4 tablespoons of universal wheat flour;
• 1 bunch of parsley;
• 1 tablespoon of lemon juice.

Preparation method:

1. First, you should start cleaning the kite. Cut the mushroom hats into strips. We do not throw kania leg legs – they will be useful later.
2. Heat the olive oil in a frying pan and fry the diced onion. We add lamellas cut and continue frying. Then add carrots peeled and cut into slices. Finally, add garlic cloves squeezed through the press.
3. Pour vegetable broth into the pot, throw it into it with onions, garlic and carrot. We place the pot on low heat. Season with paprika (each of the prepared types), pepper and marjoram. We also pour in one tablespoon of lemon juice and mix the whole.
4. We wash parsley and tie it in a linen cloth, gas or a special bag for cooking decoction together with kani legs. Place the whole in the soup and cook for about 5-10 minutes.
5. After this time, pour about 5-6 tablespoons of soup into a bowl, then add flour to it and mix properly so that there are no lumps.
6. We pull parsley and kite legs out of the soup. We add passata and flour mixed in soup. We cook on low heat, stirring from time to time.
7. When the soup thickens, we can serve it. After pouring into a bowl, it is best to additionally season it with freshly ground pepper.

Flacs from Kania This soup is perfect for the autumn season. Not only does it taste great, it still gets properly and warmed up. It is best to serve it with whole grain bread or roll.

Sources: Terazpoczy.pl, SMERER.PL