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PARDELLA (KILLER SOUP)

Prdelačka is a traditional Czech slaughter soup, which is one of the most distinctive and authentic dishes of rural cuisine. It is based on a strong pork broth, flavored with garlic, onion, marjoram and other spices. The main ingredients are barley groats and fresh pork blood, which gives the soup a rich dark color and a distinctive flavor.

The soup is thick, nutritious and smells of spices and fresh garlic – ideal as a hearty appetizer or main course. It is traditionally served after homemade zabijačka, often with bread or fresh pastries. Prdelačka is a symbol of the honest cuisine of our ancestors and still has its place in Czech gastronomy today.

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INSTRUCTIONS

  • 1.Prepare the groats: Rinse the groats and let them soak in cold water for at least an hour (or overnight). Then drain the water, boil the groats in new water with a pinch of salt and cook until soft (about 30–40 minutes).
  • 2.Fry the onions: Melt the lard in a saucepan and fry the finely chopped onions until golden brown.
  • 3.Add garlic and spices: Add chopped garlic, sauté briefly (be careful not to make it bitter), and add pepper, and optionally cumin and marjoram.
  • 4.Pour in the broth and add the groats: Pour the broth into a pot, add the drained, cooked groats and, if desired, pieces of cooked meat. Bring to a boil and simmer for about 10 minutes to allow the flavors to meld.
  • 5.Thickening with blood: Mix the fresh pork blood well first (so that it does not clump), and slowly pour it into the boiling soup, stirring constantly. Cook for about 5-10 minutes over low heat until the soup thickens.

INGREDIENTS

  • 200 g barley groats
  • 1 l pork broth (ideally from head, knee, skin or ribs)
  • 300 ml fresh pork blood
  • 1 large onion
  • 2–3 cloves of garlic
  • 1 teaspoon marjoram
  • 1/2 teaspoon ground pepper
  • salt to taste
  • 1 tablespoon lard or oil
  • optionally a little ground cumin

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