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Tummy soup is a classic of Bulgarian cuisine. It’s perfect for Sunday mornings, after the Saturday party, for cold winter days, and always when you’re just hungry.
The problem is that it cooks especially slowly. Fortunately, there is a modern solution to the problem.
The modern version of tripe soup is with mushrooms. It is just as tasty and nutritious, but much easier to prepare.
Necessary products:
Kladnitsa mushrooms – 500 g.
Butter – 60 grams
Fresh milk – 1 cup of tea
Flour – 2 tablespoons
Red pepper – 1 tsp
At the beginning of the preparation, it is advisable to wash the mushrooms well and drain them from the water. The thick part of the dies is removed because it is too hard.
In a saucepan heat 2/3 of the butter and a teaspoon of oil and add the mushrooms. Stir until smooth and release the sauce.
Then add the flour and stir vigorously so that no lumps form.
Pour in two teaspoons of water, the separated milk, and about 1 equal teaspoon of salt. Let the tripe soup simmer for 10-15 minutes and the soup is ready.
Meanwhile, melt the remaining butter in a skillet and add the red pepper. Quickly stir and remove the pan from the heat.
If not, the red pepper is likely to burn and turn unpleasantly bitter. Before serving, add the red pepper oil to each bowl of belly soup.
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