A detailed recipe for soup with a photo. Share with friends: 
Food Photography: Wayne Harley Brahman Time: 2 hours. 10 min. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l melted melted chicken fat (lard)
- 1/4 Art. chicken stock plus 2 liters. chicken broth
- 1 tbsp. l truffle oil
- 1/2 tsp salt
- 4 eggs of category CO
- 1 tbsp. matzo flour
- Shiitake mushrooms (see recipe below) for spreading bread
Gribenes (bacon) with shiitake:
- Skin from 4 Chicken Thighs
- 1 large onion chopped into large pieces Luke
- 2 chopped cloves of garlic
- 55 gr. chopped shiitake mushrooms
- Salt and ground black pepper
Recipes with similar ingredients: matzo, gnocchi (dumplings), lard, eggs, truffle oil, shiitake mushrooms, white bread, onions, garlic
Recipe preparation:
- Combine chicken fat, broth, truffle oil, salt and eggs. Mix thoroughly with matzo flour. Refrigerate hour. Form the balls the size of a golf ball and stuff them with a teaspoon of shiitake mushrooms, putting the filling in Centre. Cook, covered with a lid, in 2 liters. boiling chicken stock in for 20 minutes, until the kneydlah become as light as a feather, but as dense as a cannonball.
- You can use duck or goose fat. You can take a little more salt, but it’s not very useful for health. Mushrooms (cracklings) with shiitake: Fry chicken skin until fat dries up and the skin itself becomes light golden. Sauté the onion until saturated golden brown. Add garlic and fry for 2 minutes. Strain the mixture to separate solid parts from oil and save both. Sauté the mushrooms on a tablespoon of butter until they are become soft. Arrange mushrooms and leave for kneydlah. Eat mushrooms, spreading them on rye bread.
