Soups

Flol

Flol


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Ingredients for cooking flola

  1. Beef (pulp, fillet) 500 g
  2. Onion 1 pc.
  3. Premium wheat flour 1 cup
  4. Pure water 2 l + 3 cups
  5. Tomato paste 1 table. spoon (15 g)
  6. Wheat groats (small) 2 table. spoons
  7. Salt to taste
  8. Ground black pepper to taste
  9. Spinach 150 g
  10. Vegetable oil for frying
  • Main Ingredients: Beef, Spinach, Millet and Wheat
  • Portion 3-4
  • World Cuisine

Inventory:

Knife, Cutting board, Plate, Pots, Tablespoon, Glass, Mug or bowl, Frying pan, Culinary spatula, Plates, portioned, Ladle, Fork

Cooking flola:

Step 1: Prepare the ingredients.

And let's start with meat - only beef pulp is suitable for this soup, there should be no bones. Perhaps the most appetizing piece of meat that can be found is a steak. We wash it with running water, and then remove unnecessary films and grease if any. For the broth, we will boil a whole piece, so cut it not necessary! At least in preparation. Rinse the onion and spinach, and then finely chop the onion, and spinach, on the contrary, cut into large pieces. You can simply disassemble the leaflets and cook them whole. Wheat groats need to be prepared for cooking by washing, cleaning from excess flour, which can turn the groats into paste. You can soak the cereal with cold water for 10-20 minutes if desired.

Step 2: Cook the soup broth and wheat grits.

Since the meat will be boiled for an hour and a half, during this time we will have time to cook everything else that is needed for the soup. In the meantime, put our meat piece in a pan, pour 2 liters of clean water, and boil the meat until it is ready for, as I said, an hour and a half. The adjacent burner will also be occupied by a small saucepan, in which we will boil wheat grits. We need enough viscous porridge to make it easier to sculpt. Pour 3 cups of pure water into the pan, add a little salt and bring the water to a boil. We send the cereal into boiling water and cook it over low heat for about 20 minutes. When cooking, grits should be stirred periodically so that they do not burn. You do not need to cover the pan with a lid. When the cereal is ready, put it in a deep bowl.

Step 3: Cook the wheat "meatballs" - flol.

As you have already noticed, flol is both soup and balls of wheat dough. It is the latter that we will prepare in this step. Mix boiled wheat groats with wheat flour, add salt to taste and a little (2-3 tablespoons) of water. Mixed up? Now we make small balls from this test. This is a foul. Leave them on the plate for now and move on.

Step 4: Cook the flol.

If the broth is not yet ready, then fry the onions in a pan with a small amount of vegetable oil. Ready onion should be golden in color, and it will become so in 5-7 minutes. Just do not forget to stir it periodically. We take the cooked piece of beef from the finished broth and gently cut it on a cutting board into portioned slices. To avoid burning your fingers, hold the meat with a fork when you cut it. We return the chopped meat to the broth, add also the fried onions, tomato paste and chopped spinach. Salt and pepper to taste, properly mix the soup and cook it for 10-12 minutes. Then pour wheat balls into it - flol and cook the soup until the balls float to the surface. Ascent time depends on the size of the fol, but focus on 10-15 minutes.

Step 5: Serve the finished flush.

There is nothing unusual in the presentation method. Pour the flol into portioned soup plates and treat the household. This unusually tasty dish should be served hot, with pita bread instead of bread. Enjoy your meal!

Recipe Tips:

- - Instead of cooking oil, you can use melted butter for frying.

- - Despite the fact that we use tomato paste, you can add a couple of tomatoes to the soup, which must be washed and cut into medium-sized pieces.

- - Boil the wheat groats in ceramic dishes or a cauldron.

- - When you cook beef, it is better to drain the first broth, since harmful substances contained in the meat get into it. And be sure to remove the creams that appear on the surface of the broth.