Surrib

Ingredients for Surrib

Instructions for Surrib

To prepare the Surrib recipe, please follow these instructions:

The meat is cooked in a whole piece in water and vinegar salt, peppercorns, Bay leaves and peeled onion, cut into 4 parts. Cook on a low heat for about 1 1/2 hour. The meat is taken up and cooling off.

Let soup stand for the fat is solidified, so it can easily be removed. Then boiling the soup. The soup tasted, if desired. with a little sugar and vinegar.

Isinglass is equivalent to the suppens amount of softened in cold water and then melted into the hot soup.

The rind is removed from the flesh, which cut into ca. 1 cm-thick slices. Arrange some Bay leaves in the bottom of a casserole dish or a dish, pour a little soup and let it congeal in the refrigerator.

Then be kødskiverne over and the rest of the broth poured over. It's all made in the refrigerator and is ready for serving a few hours after, when the broth is ossified.

Can with advantage be made a few days before serving, but can not be frozen.

Eaten together with sønderjysk, strong mustard, rye bread, if desired. pickled cucumbers,-a schnapps there is not to be despised. May also be eaten as a main dish with boiled potatoes.

Tips:
Surrib belongs to on a sønderjysk lunch table and is a ' must ' for a sønderjysk Christmas party.