Ingredients
- 4 ribs of celery
- 3 ft intestine of beef well (cleaned)
- 3 bay leaves
- 4 qt clear beef stock
- 2 c rice (raw)
- 1/2 lb beef liver
- 1/2 lb beef lung
- 1/4 lb beef (ground)
- 3/8 c onion
- 2 t salt
- 1 t peppercorns
- 1 t coriander (fresh)
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 12 servings.
