Flasks, or flasks - Polish rich soup of tripe, more precisely, the main ingredient for its preparation is a scar. Soups similar in composition and cooking process around the world are in special demand.
Rich Polish Soup
The main feature of a flask in Polish is a beef (sometimes veal) scar, thinly sliced in strips, less often a pork stomach is added to the soup. Various smoked meats are also welcome. Various root crops supplement the rich broth, most often it is carrots, onions and parsley root. Sometimes potatoes are put in the soup for density.
Impossible soup without spicy spices. Paprika, allspice and ground pepper, ginger, nutmeg and marjoram, aromatic dried herbs are added to the flasks. For satiety, higher fat content, lard or pork fat is used, in which flour is grilled - a thickener for soup.
As a result, Polish flasks are fatty, rich, very satisfying. To taste, the flasks resemble the European analogue of hash - the Armenian dish. Khash can be called one of the fattest and most nutritious dishes in the Caucasian cuisine. Flasks are not much inferior to hash, having only a couple of differences, the main of which is the lack of garlic in the recipe.
Use flask
First of all, the soup is famous for its fat content and spiciness, as well as a full range of useful trace elements. Such a rich soup is perfect for those who suffer from a hangover syndrome. Flacs, like the Armenian hash, are usually served after stormy festivities and feasts in order to get rid of the consequences of the holiday. The broth perfectly envelops the walls of the stomach, gently and quickly removes the effects of alcohol intoxication.
This first dish, like aspic, is famous for its high collagen content, which is hidden in the rumen. Therefore, flasks are especially useful, again, like aspic, for people with fractures of varying difficulty, after injuries and for older people suffering from age-related problems with the musculoskeletal system.
We can say with confidence that this fragrant soup is “what the doctor prescribed”. And just such a delicious first course is worth a try.
What is the Polish flak recipe?
Recipe
Having admired the delicious photos of Polish jars, let's find out how to cook them and what you need for this. To cook a delicious soup, you need to stock up on simple ingredients:
- 700 g of scar;
- 250 g of beef for boneless soup;
- 1.5 l of water;
- 1 onion;
- 1 carrot;
- 1 parsley root;
- 1 tbsp. l flour;
- 70 g of fat;
- 2 bay leaves;
- 8 peas of black pepper;
- 2 tsp salts;
- 1 tsp Paprika
- 1 pinch of marjoram;
- 1 pinch of dry ginger.
Sometimes potatoes are added to Polish flasks, and a little celery is used for taste. Lard can be replaced with pork fat or butter. So, how to cook jars in Polish? First, let's look at the main ingredient of the dish - the scar. What is it and how to process it?
Scar
A beef scar is a tenderloin of one of the four chambers of a cow’s stomach. It is worth noting that the stomach of other animals is also used for food. This food product is very popular in many kitchens, because it is universal. An excellent rich broth, roast and gravy are obtained from a rumen.
In Poland, the scar is often sold already peeled and slightly scalded, and you can also find canned flask on the shelves of the store.
On the regular market in the CIS countries, scar can often be found in several forms:
The cleared scar is sold washed and cleansed of the contents of the cow's stomach. The view is bright, however, requires careful processing.
The bleached scar is cleaned and soaked in a solution of chlorine, this is done in order to kill germs and give a pale color. Before cooking, it is necessary to thoroughly rinse the bleached scar several times or even scald to get rid of the chemical smell and taste of chlorine.
Scar preparation
It is advisable to rinse and clean the scar once again at home. To do this, take rock salt and rub it. This way you will get rid of food debris or sand that enters the cow’s stomach. Rinse the scar thoroughly under cold water to get to hard to reach places, take a clean toothbrush.
Repeat these steps until you have completely cleaned the entire mucous membrane of the stomach.
At home, hydrogen peroxide can be used to soak the scar. Mix a solution of two tablespoons of peroxide with water in an amount that can completely cover the scar in the container. In this case, peroxide is a good disinfectant.
Leave the scar in solution for an hour, periodically turning it over.
After an hour, drain the solution and rinse the scar thoroughly, squeezing it well. With a knife, clean the inner layer of the stomach, cut off the edges that cannot be cleaned.
The scar for the flask in Polish should be pale in color, devoid of any unpleasant odor.
Then it remains only to cut the scar into small cubes and scald for 20 minutes.
Cooking process
We proceed directly to the preparation of Polish dishes. Flasks are easy to weld. Put a piece of beef and a chopped tripe into a saucepan. Fill the ingredients with water and set on fire.
Peel the onions, carrots and parsley root. Chop the onion finely, chop the parsley root into a fine grater. Carrots are traditionally cut into circles.
Grease a frying pan with vegetable oil (pork fat can be used if desired) and put onions. Pass the onions until soft and a light golden hue. Put the carrots, followed by the parsley root. Stir the vegetables and sweat for a couple of minutes.
Put the vegetable frying in the pan, mix, lifting the scar from the bottom, and cook the broth for about two hours. Focus on the softness of meat and scar. If the scar was moist, the broth is cooked much longer.
When the meat is soft enough, remove it and cool a little in a separate bowl.
Chop a piece of fat into small pieces and put in a pan, evaporate the fat. It is not necessary to get the remaining crackers, they will not affect the taste of the soup in any way. Brew flour in melted pork fat, stirring it well.
From the pan, add a few spoons to the flour and stir thoroughly, rubbing the thickener so that the mass becomes homogeneous, smooth, without flour lumps. Use a spatula to mix the whole mass well.
Innings
Grind a piece of boiled beef into small pieces and put back into the pan. Season almost ready-made Polish soup-flasks with flour thickener and season with spices: pepper, paprika, ginger and marjoram. Cover the soup with a lid and simmer over low heat for five to seven minutes, so that the spices give their taste and soak the entire broth.
Pour the ready-made jars in Polish onto plates and season with finely chopped fresh herbs. Serve aromatic broth with fresh bread or garlic donuts.
Pork stomach flasks
Finding a beef scar is quite difficult, only if you are not a farmer, which is much easier with pork.
You can enjoy sharp and rich flasks by preparing them from pork tretles. For this simple and quick recipe you will need:
- 1 kg of stomachs;
- 250 g of beef;
- 300 g carrots;
- 150 g celery;
- 100 g of onions;
- spices: bay leaf, pepper, ginger to taste.
Pour the beef with water, salt and cook for an hour on low heat, the meat should become soft. Clean and treat the pork stomachs in the same way as a beef scar. Boil them in salted water for about an hour, rinse and cut into strips.
Remove the meat from the pan and cut into small pieces, put it back into the pan with the scar and continue cooking. Add a little bay leaf and a couple of peas of black allspice to the broth.
Rinse and chop the vegetables in the same way as for a beef recipe. Fry in butter and put in a pan.
The soup is boiled over low heat for two hours, 5-7 minutes before cooking, add spices and seasonings, fresh herbs.
Here's a recipe for a flask in Polish with a photo of a beef scar. Flasks are especially appreciated in Polish cuisine, you should try this incredibly tasty, hearty and rich dish.