But this is an old soup of Czech peasants, and it consists of potatoes, onions, sauerkraut and a lot of meat. I do not know where the peasants got so much meat to cook such a soup. By the way, telnack is still being prepared and even served in restaurants in Prague. However, they serve it in a bread slide and with a glass of plum brandy.
Instructions
- Cut the chicken and pork into small portions. Salt the meat. Cut the sausages crosswise into 1.5-2 cm pieces. My husband and I were forbidden to eat smoked meat, the boy excluded sausages.
- In a large saucepan with a thick bottom, heat the fat (I cooked in vegetable oil). Lay out the chicken and pork, fry on high heat until golden brown on all sides. Add the sausages, fry for a couple more minutes.
- Pour the onion into the pan, fry, stirring, for two minutes. Onions can be cut into thin half rings. I chopped finely out of habit because of mom, she didn't eat onions, I had to hide it.
- Sprinkle the meat with paprika, stir and immediately pour in so much hot water that the meat is completely covered.
- Close the lid and simmer on low heat until the meat is completely soft, about 1-1. 5 hours.
- Cut the peeled potatoes into quarters. Crush the garlic.
- With a slotted spoon, transfer all the meat from the pan to a bowl, put the potatoes in the broth, bring to a boil and cook over low heat for 5 minutes.
- Then add the cabbage, garlic, cumin, sugar and salt. Cook until the potatoes are ready.
- Return the meat to the pan, add the broth to the desired thickness of the soup and bring to a boil.
- Serve with sour cream and fresh bread.
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