Ingredients
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Method
-
Soaking
Soak the feet in cold running water for 10–12 hours, then clean them thoroughly.
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Pre-cooking
Cover the feet with cold water, bring to the boil, then gently simmer for about 40 minutes.
40 min -
Changing the water
Pour off the cooking water, rinse the meat, and continue cooking in fresh water, uncovered.
-
Slow cooking
Cook slowly for six to eight hours, topping up the water from time to time, until the feet are completely tender. Do not boil vigorously; the broth should stay white.
420 min -
Skimming the fat
At the end of cooking, skim off the fat floating on the surface. Do not add salt to the soup.
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Serving
Serve hot with crushed garlic, salt and finely chopped parsley. Traditionally, it is eaten early in the morning in winter.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
For sensitive digestion: garlic (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: marhalábfej. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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