Kishke

Ingredients

230 gr beef liver
230 gr beef lung
110 gr beef
240 gr rice
2 gr coriander
6 gr salt
3 ft intestine of beef well
4 ribs of celery
40 gr onion
3 bay leaves
3 gr peppercorns
3,800 ml clear beef stock

Instructions

peppercorns. Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender. Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately. Makes 10 to dozen servings.