Pajšla, pajšl, originally Beuschel

Preparation steps

• Wash the viscera, remove fat, blood vessels and larger blood vessels and the renal pelvis. Cut into larger pieces, kidneys in half. Put a heart, a head of onion (cut on a cross), a few cloves of garlic, 2 bay leaves, a peel of 1/2 lemon, juice of half a lemon, peppercorns, wine vinegar, vegeta, soup cubes and water in a pot to "soak" "(to cover the ingredients) and cook covered for about 1 hour. Add the lungs and cook for another half an hour. When the heart is almost soft, add the other entrails and cook for another half an hour. Add water as needed to cover everything. You can also add a small bunch of greens and a slice of celery but I prefer without.
• Cool the insides and chop them into sticks. Strain the liquid and pass the black and garlic (and optional green) into it. Throw bay leaves and peppercorns.
• Finely chop 2 onions. Spin the sugar in oil or fat until brown (make sure it is not dark brown or, God forbid, black). The sugar darkens quickly in the last phase, so you should be ready with the onion when you add it when the sugar gets the required color. Stir constantly for about 5 minutes, add flour and continue to mix for about 1 minute, then pour cooking water with mashed vegetables. Do not add all the liquid immediately so that it is not too thin. Add the entrails, garlic (enough), mustard, bay leaf, ground pepper, aleva and other spices to taste, pickles and cook for 10-15 minutes on low heat, stirring to avoid burning. Check if it is salty and sour enough (it should have a sour taste) and possibly fix it with and lemon juice. Finally add mileram (sour cream).