Panhas

Panhas actually means “pan rabbit”, and that because the dish’s color is reminiscent of rabbit meat. A kind of pâté is made from a liver and blood sausage soup thickened with buckwheat flour. Originally, panhas was prepared to use up leftover clear soup. At that time, the dishes were coordinated so that all the ingredients could be consumed.

* Sauté onions and bacon together in a soup pot.

* Add clear soup and bring to a boil. Remove the liver and blunzen from their skins and let them bubble in the clear soup.

* Add buckwheat flour to the soup, stirring throughout.

* Make the soup ten min and season with ground cloves and marjoram and oregano. Season strongly with salt and freshly ground pepper. Cool.

* Cool and firm the quantity in a loaf pan in the refrigerator.

* Before serving, cut into slices and fry on both sides in a frying pan.

Serve with dandelion salad, buckwheat cakes (=> separate recipe) and turnip cabbage.

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