HUNGARIAN JELLED KOCSONYA
Pigs Feet or Knuckles Jelled Cold Soup
Traditional Kocsonyak recipe.
Ingredients
4 pounds pigs feet (whole)
1 washed whole onion, cut in half (with skin)
2 washed carrot, whole
2 whole, washed celery stalk
3 medium size garlic cloves, smashed flat using
the flat end of a butter knife
1 tablespoon salt
3 cups chicken broth
1 tablespoon sweet Hungarian Paprika
1 teaspoon fresh ground black pepper
Water, enough to cover
Method
Darken (Sear) skin of pig's feet by holding them over a flame or as modern chefs do, use a butane torch. Wash them very well in warm water, then place them in a kettle, adding the chicken broth and enough water to cover well. Bring to a boil and skim off froth (foam) rising to top. Lower heat and simmer slowly. Add the garlic, salt, black pepper, onion, carrot, celery and paprika, cook until meat falls apart from the bones, adding more water as needed to keep up the liquid level (about 5 or 6 hours), Strain and pour liquid into a large glass baking dish or tin foil pan, then re-add only the meat pieces. Place in refrigerator overnight to jell. Spoon into dinner soup plates and serve cold.
Before serving sprinkle with paprika.
Serves 4-5
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