The recipe is for about 4 litres of soup.
- Beef rind, bones are boiled in a pot of water and salt. Boil for 10 minutes and skim off the scum that has collected on the surface of the water. Discard the water and rinse the meat with cold water.
- In a pot with 5 l of water and salt put the sausage and boil for 50-60 minutes until the meat falls off the bone.
- Remove the meat, add the vegetables cut into not too small pieces, like for soup, and the pre-cooked belly previously defrosted. Boil for 50 minutes until the vegetables and belly are done.
- Strain the soup and return it to the pot.
- Mix the egg yolks with the cream. Gradually add a ladleful of soup, stir well to prevent the egg from curdling and repeat 2-3 times until the whole mixture is well heated.
- Pour everything over the soup in the pot while stirring.
- Chop the garlic finely and add to the soup.
- Now add the vegetables, the belly strips and the meat off the bones.
- Season with salt, pepper and vinegar to taste.
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