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page 32
soup vegetables and the necessary amount of water, and cook slowly for 3 hours
before the broth is strained and other ingredientes, as taste suggests, are
added.
Besides the last five of these soups, Nos. 2, 16, 17 and 19 are well adapted for
the sick room.
II. VEGETABLE AND HERB S0UPS.
36. Soup, Vegetables and Meat. This dish makes a palatable, nutritious and cheap
dinner, and can he prepared either from fresh peas or such as have become
slightly hard, (the latter must be strained after cooking) as well as from young
kohlrabi, cauliflowers or even potatoes . Get a piece of butter or lard very
hot, in this brown 2 heaping tablespoonfuls of fine flour pour the necessary
quantity of water over all, stirring it, and as soon as it commences to boil add
the desired vegetables, either a heaping soupplateful of shelled green peas and
soup vegetables cut into pieces, or 2 sliced kohlrabi, some salt, and cook until
tender and the soup becomes rather thick. If the soup is to be made with
potatoes follow the directions given under No. 28 for a potato soup, cook with
either a piece of leek or a celery root, then with a tablespoon cut from the
boiled meat 16 dumplings (see O, beef or veal dumplings) shaping them by turning
them back and forth with the spoon; it is advisable, however, to try them to see
that they are not too flabby or too hard; then cook the dumplings for about 5
minutes, that is to say, until done, after which the soup should not cook any
longer, then stir a small head of finely chopped parsley into it. If potatoes
arc cooked in the soup, serve them boiled as a separate dish.
37. Russian Cabbage Soup. (Borsch). (Original receipt.) Take about six pounds of
beef for the stock. Clean 6 small red beets, cut into long thick slices, turn in
flour, cover tightly and stew in butter for 1/2 hour. Besides this take a small
head of cabbage, quarter it, cover with boiling water, put the lid on the kettle
and set aside for 1/2 hour. After the broth has cooked for 1 1/2
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