HOW TO MAKE SOUP

Ingredients

4-pound meat and bones –chicken: such as chicken leg & thighs, chicken back, chicken feet, beef, pork neck(very good flavor to soup) but should be some combination of meat and bones - 3 large yellow onions, peeled and halved 3-6 carrots, peeled and cut into 3-5 inch lengths 4 stalks celery with leaves, cut into thirds 10 sprigs fresh parsley 1 head garlic, peeled and cut in half crosswise 1 medium size tomato (ex. Roma longer, meatier type of tomato) or 1-2 tablespoons tomato paste/sauce 2 tablespoons salt 2 teaspoons whole black peppercorns (if you have them)

Directions

Place the meat into the soup pot and put on burner for 1—15 minutes (meat starts to brown and adds color to soup, do not let it burn). Add remaining ingredients. Fill pot with water leaving about 2-3 inches from the top in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, lightly covered, for 3 or more hours. Let soup cool down in pot as is.

When cool enough to handle, remove meat and other ingredients as much as you can by hand. Strain the remaining contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.

HOW TO COOK ZELODEC

Pierce casing with fork in several places. Cover with cold water. Cover pot. Bring to boil, open lid so it rests on pot letting steam out. Reduce heat and simmer 1 hour for zelodec up to 4 lbs. and 1 ½ hours for 4-6 lb. zelodec. Shut off flame and let zelodec cool in water 2-3 hours. Then refrigerate.

HOW TO COOK SLOVENIAN SAUSAGE

Place sausage in sauce pan. Add cold water to cover if the sausages didn’t float. Bring sausages to boil. Cook at light boil for 25-30 minutes.