• 550 g pork meat – ham cut into cubes
  • 1 head of garlic
  • 1 teaspoon sea salt
  • 1 l water
  • 4 tablespoons barley flour


Pour one liter of cold water over the meat, add cleaned cloves of one head of garlic, add sea salt and cook in slow cooker the whole night. If you don’t have slow cooker, you can cook on low heat on the stove. Cook until meat begins to decompose. When the meat is cooked, remove from the soup and put it in blender or food processor and puree until you separate it into fibers. Put back into pot with the soup (now you’ll have app. 7 dl of soup). When it boil again add one per one tablespoon of flour and cook on moderate temperature until get creamy texture. If necessary add more salt and pepper. It can be eaten hot and cold. And the dish will have such a consistency and color as if it is shining and has some wonderful metallic color.


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