Orja Soup



  • 1 pound beef bones
  • pounds beef flank Salt
  • 1 medium-sized onion, diced
  • 1 garlic clove
  • 1 tablespoon paprika
  • 8 peppercorns
  • 1 clove
  • 2-pound section of pork head
  • 2-pound section of pork backbone
  • 2 carrots
  • 1 parsnip
  • 2 knob celery
  • 1 kohlrabi
  • 1 leek, washed and sliced
  • Pinch of saffron
  • Few leaves of knob celery and flat parsley, diced
  • 7 ounces flour
  • 1 egg


  1. Wash beef bones and cook bones and beef flank in 3 quarts cold water with 1 tablespoon salt. Let the beef cook for 30 minutes, then add onion, garlic, paprika, peppercorns and clove and continue boiling for an additional hour.
  2. Put 3 quarts of water in a separate pot and carefully put in the clean pork head section and boil for 4 minutes. Take it out, rinse, and put aside until beef has cooked. Then add pork head and backbone to the beef. Cook till done.
  3. Meantime peel vegetables and cut into long strips. Take out 2 cups of the boiling meat broth and cook the vegetables in it.
  4. Add saffron to the vegetables together with the celery and parsley leaves.
  5. Meantime make a dough with the flour and egg and roll it as thin as possible. Cut it into 3-inch-wide strips and roll each strip in a spiral onto a rolling pin. Slide each spiral off onto a baking sheet and dry in a 200°F. oven for about 10 minutes.
  6. Take soup from the heat and remove meat and bones. Take pork meat off the bones and cut into little pieces. (The boiled flank can be used as a main course or saved for another occasion.)
  7. Skim soup to remove fat. Lift out vegetables and set aside. Strain broth through a double layer of cheesecloth. Just before serving, cook the spiral noodles in the broth.
  8. Put pork in a soup tureen, add the cooked vegetables, and pour broth with noodles on top.