Kelle paça soup, flavored with garlic and vinegar in a dark broth obtained from hours of simmering lamb trotters, is one of the deep-rooted delicacies of traditional Anatolian cuisine. It's usually served hot in the morning hours.
Boil the cleaned trotters in boiling water for 10 minutes, then discard the water — this reduces the initial odor from the first boil.
Boil the trotters again in fresh water with onion and bay leaf, then cook over low heat for 2.5 hours until the meat separates from the bone. Important: Don't forget to skim off the foam occasionally.
Mix the crushed garlic with vinegar and set aside, to be added to the soup as desired at serving time.
Divide the hot soup into bowls and serve with the garlic vinegar and sautéed red pepper flakes.
Important: Soaking trotters in water for a few hours before boiling and discarding the first boiling water reduces the odor and clarifies the soup. Requires a long cooking time, so you'll need to set aside enough time.
If you add the garlic vinegar sauce right before serving, its sharp aroma blends into the soup without being lost, giving a much more pronounced flavor; those who like can also add thinly sliced fresh bread on the side.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.