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Video: Flakes In Polish - A Recipe With A Photo. How To Cook Flaki Soup In Polish?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Tripe - 650 g
Boneless Soup Beef - 250 g
Water - 1.5 l
Flour - 1 tbsp.
Butter - 10 g
Bulb onions - 1 pc.
Carrots - 1 pc.
Parsley root - 1 pc.
Salt - 2 tsp
Bay leaf - 1 pc.
Black pepper - 8 pcs.
Paprika - 1 tsp
Dry ginger - 1 pinch
Grated Muscat - very little
Marjoram - 1 pinch
- 50 kcal
- 2 h. 30 min.
- 2 h. 30 min.
Photo of the finished dish
Step by step recipe with photo
Flaki flaki or flask is the Polish name for a stew made of tripe, more precisely, from scars. Similar dishes are loved by many peoples of the world, but in different countries they are prepared a little differently. So, what distinguishes Polish-style flaki soup, say, from some German Kuttelsuppe?
Polish flakes are made from beef (less often veal) tripe cut into very thin strips. Participation in beef or smoked meat broth is allowed. In addition to meat, there may also be onions, parsley (root), root celery and must be carrots. Mandatory seasonings are salt, lavrushka, black pepper and / or paprika. Variable - allspice, ground ginger, marjoram, nutmeg. Both the use of a thickener made from butter and flour, or the absence thereof, is allowed. Dumplings and bacon are added to some specific recipes. What exactly shouldn't be in ordinary Polish flasks? There should be no garlic or vinegar.
The dish is rich and spicy, with a very intense taste and aroma. They say it's good to take it in the morning with a hangover, but it also has more specific medical indications. Since the scar contains a huge amount of collagen, after fractures, similar injuries or age-related problems with the musculoskeletal system, flask soup is "what the doctor ordered."
Where I live, the scar is normally sold already washed and even chopped and slightly boiled, so, unfortunately, I cannot show the process of washing the scar. But it is he who takes most of the cooking time of this dish, everything else is very simple!
So, I will cook Polish flaks from 650 gr. beef tripe, 250 gr. soup beef, about one and a half liters of water (depending on the size of the pan), 1 onion, 1 parsley root, 1 carrot, 2 tsp. salt, 1 bay leaf, 8 black peppercorns, 1 tsp. paprika, 1 pinch of ginger, 1 very small pinch of nutmeg and 1 pinch of marjoram. For thickening - 10 gr. butter and 1 tbsp. flour.
Cut the scar (previously well washed) into thin strips.
Peel the onions, carrots and parsley. Finely chop the onion and parsley (and tuberous celery, if used), chop the carrots into washers.
Combine meat with vegetables, add lavrushka and black pepper. Pour in enough water so that the soup is not runny. We cook it for so long that both the tripe and the meat become very, very soft. Aim for about 2 hours. If the scar was damp, then longer.
When the tenderness of the meat is sufficient, melt the butter and fry and cook the flour in it for about a minute.
Adding broth from soup on a spoon, grind the thickener with a spatula so that it is smooth, without lumps.
Grind the meat.
At the final stage, season the soup with a thickener and season to taste with paprika, nutmeg, grated ginger and marjoram. We cook everything together for about five minutes.
Serve hot Polish flaks.