Kespe
Description
Perfect for lunch. To prepare kespé, start by cooking the meat, as the meat broth will be used as an ingredient in many intermediate dishes. While the meat is cooking, you can prepare the dough—knead it and cut it. Next, boil the potatoes in the same broth, and set aside the fat from the broth in a bowl with onions to simmer. Once the dough is cooked, all that's left is to arrange everything on one plate and serve. The soup is ready to be served.
Instructions
- 1
Step 1
Boil the meat in a pot of water. First, bring to a boil, skim off the foam, reduce the heat to medium, and cook for 2-2.5 hours, until the meat starts falling off the bones. About an hour and a half after starting to cook, season with salt to taste.
- 2
Step 2
Prepare the dough. Break an egg into a bowl, add salt, beat it, and gradually add flour. The dough should turn out firm.
- 3
Step 3
Peel and slice the potatoes, add to the broth to boil one hour after the broth has started cooking. Meanwhile, peel and slice the onion into rings, then season with salt and pepper.
- 4
Step 4
Roll out the dough into a thin round pancake.
- 5
Step 5
Cut the dough into rhombuses with sides of 4-5 cm.
- 6
Step 6
Skim the fat off the broth and pour the broth over the onion. Cover with a lid and set aside.
- 7
Step 7
We cook the dough in the broth, stirring carefully. When it floats to the surface, we turn off the heat and cover the pot with a lid. After that, we slice the potatoes and meat.
- 8
Step 8
Place the dough on a plate first, then add the potato, meat, and onion. Pour broth over everything to taste.