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Prepare a broth (two liters) with onion, Italian pepper, a carrot and salt.
Cioba de burla
Ingredients:
. beef guts or pork legs
. peppers
. hot peppers
. cerlay
. carrots
. soun crem
Put the boiled broth that boils and add the calluses and the chopped
red pepper. Let cook about 15 minutes.
Meanwhile, sauté the remaining grated carrot in two spoons of extra
virgin olive oil. Pour into the pot with the corns and add the pressed
garlic. Let cook about 15 minutes more and add salt.Remove the pot
from the heat and let it cool.
Pour the cream in a large bowl and add a saucepan with callus broth,
mix. Add another broth and continue mixing. Now is the time to add the
cream mixture with broth in the pot. Mix fast and ready !!!!
Return with the pot to low heat to heat the soup.
At the time of serving, add vinegar to your liking and accompany with
the semi-hot chillies.
The truth is that I like to add the sliced chillies along with the red
pepper and vinegar as well.