Ertjiesop

Vegetables
 

Recipe from: 7/1/2007 12:00:00 AM
Preparation time: 10
Cooking time: 20
 
 

Ingredients

 
  • 230
    g
    gesplete droë ertjies
  • 2
    Litres
    water
  • 30
    ml
    olyfolie
  • 500
    g
    gerooktevark-repies, in blokkies gesny
  • 4
    preie, in skywe gesny
  • 6
    stingels seldery, in klein stukkies gesny
  • 10
    ml
    sout en vars gemaalde swartpeper
  • 4
    frankfurters in skywe gesny
Servings: Change Serving
 
 

Method

 
Week die ertjies oornag in die water. Verhit die olyfolie in 'n groot kastrol en braai die varkrepies vir so 10 minute tot effens bros. Voeg die preie en seldery by en braai vir sowat 5 minute. Voeg die geweekte ertjies met die water by en geur met sout en vars gemaalde swartpeper. Laat die sop minstens 4 – 5 uur lank oor 'n lae hitte kook. Hoe langer die sop kook, hoe lekkerder en dikker word dit. As die sop te dik word, kan jy nog 'n bietjie water byvoeg. Wanneer die sop reg is, voeg die frankfurters by.
 

 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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