I was tempted to write a long story about how when my great-great-grandmother was a girl she smuggled this Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza) recipe out of Hungary by sewing a copy of this in the hem of her skirt. Archive.org .
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Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)
Course Dinner, Lunch, Soup
Cuisine Hungarian
Keyword Cabbage, Kielbasa, Sauerkraut, soup
1 lb sauerkraut 2 qt water 1 Tbsp lard or shortening 2 Tbsp flour 1 small onion 1 tsp salt 2 Tbsp. sour cream ½ lb smoked kolbasz (Hungarian sausage) Rinse off sauerkraut.
Drain.
Cook in 2 quarts of water.
Add salt and cut up kolbasz.
Cook for 15 minutes.
Brown flour in lard.
Add diced onion; brown a little longer.
Pour into this ½ cup water.
Add to cabbage and kolbasz mixture.
Cook for 30 minutes and add sour cream.
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UJHAZI TYUKLEVES (Fowl Soup, Ujhazi Style)
Course: Main Course, Main Dish, Soup
Cuisine: Hungarian
Keyword: Chicken, chicken soup, fowl, hungarian, soup
Servings: 8
1 Fowl 3 to 5 lb. 6 black peppercorns 1 Tbsp. salt 1 small onion chopped 2 garlic cloves crushed 1 medium-sized tomato peeled, chopped and seeded 1 thin slice of fresh ginger root 1 knob celery peeled and sliced 3 small young carrots peeled 2 young parsnips peeled ½ c. shelled fresh peas ½ head of cauliflower broken into flowerets 1 small green pepper diced ¼ lb mushrooms peeled and sliced Cooked noodles Cut the cleaned Fowl into 8 pieces.
Place in a soup pot with 3 quarts cold water, peppercorns, and salt. Slowly bring to a boil.
Just before the liquid starts to boil, add l/4 cup cold water.
Repeat this once more.
Each time you will have a lot of scum on top, which should be carefully removed with a ladle.
Add onion, garlic, tomato, and ginger root.
Cook over very low heat, just below boiling point, for 45 minutes.
Add whole carrots and parsnips, the knob celery, peas, and cauliflower.
Cook For another hour, again making sure that soup never boils.
About 10 minutes before you decide that the Fowl will be done, add green pepper and mushrooms.
Adjust saltiness of soup and add cooked noodles.
Before serving, remove the slice of ginger root.
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Saturday Night Quickie
Yes, Saturday Night Quickie is the name of the recipe. Yes, I’m giggling because I’m 12. Did I mention that this recipe is from a church cookbook (Amherst Community Church )?
I have questions, so many questions- Is the cheese supposed to be cut up in some way or is it just a block of cheese? Does the type of cheese matter? Can I get away with using Wegmans brand?
Saturday Night Quickie
Marjorie E. Twichell
Course: Soup
Cuisine: American
Keyword: soup
1 can Campbells Tomato soup ¾ lb sharp cheese 1 tsp prepared mustard toast As always the printer-friendly copies:
Get your Campbells tomato soup through Amazon Prime Pantry
Chilled Cherry Soup a la Budapest
Course: Appetizer, Soup
Cuisine: Hungarian
Author: Cafe Budapest, Copley Square Hotel
3 lb cans pitted tart cherries 2" cinnamon stick 6 pieces cloves 6 pieces allspice 1 slice lemon 1/2 bottle dry red French medoc wine 1 pint cream 1 Tbsp flour 1/2 cup sugar pinch salt Combine two whole cans of tart cherries in a large pot, & add only the juice from the third can and one can of water,
Add spice, sugar, and a pinch of salt.
Bring to boiling point.
Add flour to medium cream and blend, using a wire whip.
Add cream and wine and bring to a boil again.
Remove from heat, let cool and then refrigerate.
Add a tablespoon of whipped cream to the top of each serving.
Will keep in refrigerator for two weeks.
Chilled Cherry Soup a la Budapest Printer-Friendly copies:
Chlodnik is usually served in Poland during the harvest season.
Chlodnik (Cold Vegetable and Yogurt Soup)
Course: Side Dish, Soup
Cuisine: polish
Servings: 6
1 pound beets can 1 cucumber diced 1 pickle diced 1/2 cup radish diced 1 clove garlic crushed with 1/2 teaspoon salt 1 quart yogurt 1 cube bouillon dissolved in beet liquid 2 egg hard cooked, sliced 1/2 teaspoon sugar optional 1 tablespoon onion chopped 2 tablespoon parsley chopped 2 tablespoon dill chopped shrimp or veal 12 shrimp cooked and deveined 1/2 pound veal roasted and cubed Drain canned beets and cut into fine strips; save beet liquid.
Add beets, cucumber, pickle, radishes and garlic to yogurt in a 2-quart bowl.
Stir the beet juice and bouillon into the yogurt mixture; add the shrimp or veal, hard-cooked eggs, sugar and onion.
Serve cold with parsley and dill sprinkled on top
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[easyazon_link identifier=”B002P8XBDI” locale=”US” nw=”y” tag=”instither-20″]Cookbook Of The United Nations – 250 Authentic Recipes From 111 Countries[/easyazon_link]
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random stuffs mostly vintage and found
