*  Exported from  MasterCook  *
                           ORJALEVES (ORJA SOUP)
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Beef bones
    1 1/2   lb           Beef flank
    1       md           Onions -- diced
    1       ea           Garlic cloves
    1       tb           Paprika
    8       ea           Peppercorns, black, whole
    1       ea           Clove, whole
    2       lb           Pork head
    2       lb           Pork backbone
    2       ea           Carrots
    1       ea           Parsnip
    2       ea           Celery knob
    1       ea           Kohlrabi
    1       ea           Leek -- washed, sliced
    1       pn           Saffron
                         Parsley, flat -- diced
                         Celery leaves -- diced
    7       oz           Flour, all-purpose
    1       ea           Eggs
     This is a soup prepared on pig harvest day and is
   the kind that has to be made in large quantities.
     Wash beef bones, cook bones and flank in 3 qt cold
   water w/1 tablespoon salt. After 30 minutes, add
   onion, garlic, paprika, peppercorns, and cloves.
   Continue boiling additional hour.
     Put 3 qt water in seperate pot with pork head
   section. Boil 4 minutes. Remove pork head, rinse and
   put aside until beef is finished. Then add pork head
   and backbone to the beef. Cook until done.
     Meanwhile, peel vegetables, cut into long strips.
   Using 2 coups of the meat broth, cook vegetables. Add
   saffron, celery and parsley leaves.
     Make a dough with flour and egg; roll it as thin as
   possible. Cut into 3 stips and roll around rolling
   pin in spiral. Slide off spirals onto baking sheet and
   dry in a 200F oven - about 10 minutes.
     Take soup from heat, remove meat and bones. Remove
   pork meat from bones, cut into little pieces. Reserve
   the boiled beef flank as a main course - or save for
   another occasion.
     Skim soup to remove fat. Remove vegetables; set
   aside. Strain broth thru cheesecloth. Cook spiral
   noodles in soup just prior to serving.
     Put pork meat in soup tureen, add cooked vegetables,
   pour in broth with noodles on top.
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