- pork trotters - 4
- bay leaf - 2
- black pepper - 10 peppercorns
- black pepper - ground, to taste
- milk - 2 cups (500 ml)
- butter - 1/3 cup (80 g)
- flour - 2 tbsp
- paprika - 1 tbsp
- cayenne pepper - to taste
The cleaned pork feet are placed in a pressure cooker with water along with the bay leaves and black pepper. Boil for 50 minutes after the water comes to a boil. The broth is then filtered into another pan, and the meat from the feet is removed and dissected.
Place the broth on a hot plate, add the meat and warm milk. Separately heat butter and fry the flour and paprika in it. The roux is diluted with some of the soup and poured into the prepared soup.
Finally, season with salt and paprika. Serve the soup of pig trotters with blended garlic, vinegar, chili and horseradish as desired.
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