20g fresh marjoram
1 garlic head
Green celery 125g
3 berries of allspice
3 bay leaves
120g sourdough bread
2.5 l water
Shred vegetables, place everything neatly in a large, airtight container with a lid. Add boiling water and close the container. Place the container in a dimly lit place for 5 days, and decant. Use only the marinate.
500g baked lamb bones
500g smoked lamb bones
500g chicken corpse
1 peeled onion
2 bay leaves
1/4 spoon allspice
1/4 spoon white pepper
1/4 spoon cumin
50g dried slippery jack mushroom
30g dried boletus
Bake lamb bones (45min/185 C) and chicken corpse (30min/185 C). Put bones and corpse into a pot and add 5 liters of cold water. Next, add dry ingredients and shredded vegetables. Simmer for 5 hours, and strain broth through a fine strainer.
5l of smoked lamb bones and chicken corpse broth
2l of hibiscus and beetroot sourdough
450ml red beet juice
Combine all ingredients and bring to a boil. Season with salt, pepper, and sugar. The flavor is a balance between sweetness and sourness, with a meaty accent.
Fotos: Łukasz Stafiej (facebook.com/foodandgoodmood)
The dish you can try in the White Rabbit Restaurant in Gdynia.
[mapa]Folwarczna 2, Gdynia[/mapa]