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Classic
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page 20
SOUPS
TCHORBA.
The basis of all Meat Soup is stock or broth, obtained from the boiling, in
plain water, of bones and meat trimmings, or trimmings of fowls. Various
dressings and flavorings are also used with certain soups to enrich them.
Compared with the various soups of the other countries, the Oriental soups are
fewer in number, although the Oriental peoples are considered great soup-eaters.
In quality, these soups are very superior, though very simple in their
composition and in general appearance.
In the making of soups, one can easily determine on the kind wished and use the
ingredients accordingly. Thus, rice can be very conveniently replaced by any
suitable cereal, barley, macaroni, Italian paste, etc.
Soups must be served hot always.
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