RCI-SP.003.0744.001
Zabijacka
In Slovakia the killing of a pig is made into a kind of celebration, where the whole family meets up. Today, this only really takes place in the villages and is rarer than it once was.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- potatoes (200g for 1 portion)1 unit
- Stewed cabbage (200g per portion)1 unit
- Liver Sausage (x1)1 unit
- Pork Sausage (x1)1 unit
- dcl of hot water2 unit
- 1 unit
Method
1
Rinse the pork offal and organ meats thoroughly under cold running water, then cut into bite-sized pieces. Place them in a large pot and cover with cold water.
15 minutes
2
Bring the pot to a boil over high heat, then drain and discard the blanching water to remove impurities. Rinse the meat pieces again under cold water.
10 minutes
3
Return the cleaned meat to the pot and add fresh cold water to cover generously along with whole peppercorns, bay leaves, allspice berries, and a halved onion. Bring to a boil over high heat.
15 minutes
4
Reduce the heat to a gentle simmer and cook uncovered, skimming any foam that rises to the surface, until the meat is tender. Season generously with salt.
90 minutes
5
Remove the cooked meat from the broth and set aside to cool slightly, then slice or shred it into serving-sized pieces.
10 minutes
6
Strain the broth through a fine-mesh sieve to produce a clear, richly flavored stock, then return it to the pot over medium heat.
5 minutes
7
Return the sliced meat to the strained broth and bring the soup back to a gentle simmer, adjusting seasoning with additional salt as needed.
10 minutes
8
Ladle the hot soup into deep bowls, ensuring each serving contains a generous portion of meat and broth. Serve immediately with crusty bread or rye bread on the side.