August 4th, 2007 | Medicinal, Recipes, Soups, Vegetarian, herbs, Russia, sorrel, soup, specialties, summer
Green Shchi a summer soup in Russia, packed full of vitamins and nutrients.
- 1 pound sorrel
- 1 ½ T butter
- 1 pound spinach
- 6 c stock
- 1 T flour
- ½ c sour cream
- salt and pepper
Method:
Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander.
Wash spinach thoroughly. Cook in boiling salted water. Drain. Mash through colander. Combine with sorrel and dilute with stock.
Cream butter with flour. Add ½ c boiling stock. Add mixture to soup; bring to boil. Good served cold.
Just before serving, blend in ½ c sour cream. Serve with dry toast.
June 28th, 2007
(Kenyerleves Paraszt Modra) is a hearty traditional peasant soup, this satisfying recipe is from Hungarian Cookery Book by Karoly Gundel.
Serves 6
300g (11 oz) dry crusts
100g (4 oz) fat (preferably lard)
1 bunch parsley
3 eggs
1 med onion
1 T paprika
salt to taste
Method: ...
May 24th, 2007
Serves 4
1 c red lentils
1 small onion, sliced
3-4 cloves garlic, sliced
½ t turmeric
1 T oil
4-5 c chicken broth or water
salt or fish sauce to taste
black pepper
Method:
Put ingredients in a pot and simmer until the lentils are very soft.
If using fish sauce add the fis ...
May 23rd, 2007
Chicken broth is a practical and affordable addition to any diet. Broths and stocks provide powerful nourishment.
Organic chicken legs are generally a reasonable price and sometimes even cheaper than buying the whole chicken. You can leave the skin on if you like. I like to fry the chicken ski ...
