By Taste

    Traditional meat dish in the form of thick soup. Its name is derived from one of the main ingredients: purified and cut into thin transverse stripes of beef stomach. It is also possible to use pork stomachs and cervids: deer, fallow deer, elk. All 4 parts of the stomach can be fed to the trunk: the book, the rumen, the hatchet and the digestive tract, and it is believed that the greatest culinary value is the digestive and digestive tract. Raw flakes are rich in calcium and contain even more than meat. Flakes, after being cleaned, cooked and cut into thin strips, are the basic contribution to vegetable soup with the addition of beef or smoked meat. It is important to be cooked in the soup to softness. Soup is usually served spicy (pepper, nutmeg, ginger, ground paprika). The preparation may vary slightly depending on the region and the culinary preferences.