Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Laurel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pork legs (2 thighs, 2 hooves)
- 500g beef
- 3 medium onions
- 1 garlic cloves
- 2 carrots (cut into rounds)
- 10-12 grains of black pepper
- 5 grains of mixed spices
- 2 laurel leaves
- salt (As to taste)
Directions
1. Wash meat and put to boil in large pot. Water must be cold when meat is added.
2. Remove foam when water starts to boil. Keep water just above the boiling point, allowing it to simmer.
3. After the first hour, add whole onions (tops and bottoms removed, but not peeled), garlic, and carrots.
4. Continue boiling until meat is loose from bones (three to four hours).
5. Add salt and spices 15 minutes before boiling process is finished.
6. Remove all meat and separate it from bones.
7. Cut meat into small pieces, mix with the liquid and heat to boiling point once more.
Pour sült mixture into several smaller bowls, and allow to harden in a cool place (five to eight hours).
Serve cold with horseradish or strong mustard, and with hot potatoes and pumpkin salad on the side.