5 recipes
A rich, collagen-thickened soup made from slow-simmered veal trotters, finished with a tangy egg and wine vinegar mixture and served with toasted bread cubes.
A whole turkey stuffed with a savory rice, onion, liver, and gizzard filling, slow-roasted and basted until golden and tender.
A rich Central European hunter's soup of slow-braised venison, roe deer, or rabbit neck with smoked bacon, ham, and white wine. Three hours of deep flavor.
A thrifty Central European peasant soup made from young spinach roots, smoked bacon, and a garlic-soured milk finish. Nothing wasted, everything flavored.
Tender honeycomb tripe slow-cooked in a rich paprika and onion sauce — a bold, deeply savory Central European classic from the early 20th century.