Mugeugi is a traditional Georgian cold dense soup made from pork legs, ears and tails. Muzhuzhi (load .: მუჟუჟი) – Georgian jellied pork.
Strictly speaking, it refers to muzhuzhi cold appetizers – a sort of brawn, but a little easier. Cooking can be both of the legs, and from the flesh of pork or even fish, the main thing – to understand the basic principle of cooking.
Ingredientsfor preparing Mugeugi:
And do not rush!
- 1 kg pork legs, ears, tails.
- 100 g onion.
- 50 g carrot.
- 50 g wine vinegar.
- 1 ea garlic clove.
- Pepper.
- Bay leaf.
- Cloves.
- Cinnamon.
- Salt.
Method:
- Processed pork leg (skin leave, long bones cut in half), ears and tails, cut into 4-5 pieces, wash, add water and cook for 30-40 minutes.
- The product is to shift into another bowl, pour the strained broth, add roots, onion, spices, herbs, salt, and cook for 4-5 hours.
- At the same time in another pot boil the meat, with the addition of vinegar.
- In cooked meat, remove it from the broth, cut and pour greens (parsley, celery, basil, cilantro), garlic and put to cool.
- Then mix with meat from the tails, ears, legs and gently pour filtered broth from the legs.
- Serve cold.
