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Pronounced "Cuchinya"
2 1/2 or 3 lbs. of small or medium sized pigs feet, burn hair/bristle off over gas flame- scrubbed clean and split
2 medium onions, peeled
2 large carrots, sliced
3-4 cloves of peeled whole garlic
2 tsp. good Hungarian paprika
2 tsp. Kosher salt
1 Tbls. CBP
Put pigs feet into 2 quarts of water and bring to a hard boil, remove from heat. Throw away water. Wash off feet in cold water.
Add another 2 quarts of cold water and the onions, carrots, garlic, paprika, salt and pepper.
Cook at slow simmer for about 3 hours or until feet become tender. Keep skimming the water to keep the broth clear.
Put 1 split foot into a serving dish that will fit into the refrigerator. Strain the broth (cheesecloth works well- great kocsonya is crystal clear) and then pour over the feet, and chill. Sprinkle with some paprika.
Serve with a good hearty bread, pickled peppers, and a small decanter of good vinegar to sprinkle on the dish if desired.
2 1/2 or 3 lbs. of small or medium sized pigs feet, burn hair/bristle off over gas flame- scrubbed clean and split
2 medium onions, peeled
2 large carrots, sliced
3-4 cloves of peeled whole garlic
2 tsp. good Hungarian paprika
2 tsp. Kosher salt
1 Tbls. CBP
Put pigs feet into 2 quarts of water and bring to a hard boil, remove from heat. Throw away water. Wash off feet in cold water.
Add another 2 quarts of cold water and the onions, carrots, garlic, paprika, salt and pepper.
Cook at slow simmer for about 3 hours or until feet become tender. Keep skimming the water to keep the broth clear.
Put 1 split foot into a serving dish that will fit into the refrigerator. Strain the broth (cheesecloth works well- great kocsonya is crystal clear) and then pour over the feet, and chill. Sprinkle with some paprika.
Serve with a good hearty bread, pickled peppers, and a small decanter of good vinegar to sprinkle on the dish if desired.
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