Borscht is one of my favorite soups. I think not only because I grew up with it, but because its healthy. You need, beets 3 to 4 depends on how much you are making. A piece of meat, it might be, chicken or ribs. One lemon, cream or yogurt (I prefer yogurt), About a half [...]
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Make a beef soup, and an hour before wanted add a pigeon. boil slowly, with all kinds of vegetables, provided your patient is allowed to have them. strain, add the beaten yolk of an egg, salt to taste. Pigeon soup reality I do not know if anyone makes this today, but pigeons are among the [...]
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Take one calf’s head, wash well; put on to boil with four and one-half quarts of water; add two red peppers, onions, celery, carrots, cloves, salt to taste, and a little cabbage; boil six hours; also, have ready some meat stock; the next day put fat in a skillet with two large tablespoons of flour; [...]
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Chop and fry all kinds of vegetables until tender. Make a highly-seasoned beef broth; add the fried vegetables, 2 boiled beets chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2 sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream and serve at once. I do not know why [...]
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Gate a pound of fine potatoes in two quarts of water, add to it the trimmings of any meat, amounting to about a pound in quantity, a cup of rice, a few sweet herbs, and a head of celery, stew well till the liquor is considerably reduced, then strain it through a sieve; if, when [...]
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Herring is big in Baltic sea. This is why in Russian and Polish cooking your will find many herring recipes. In my opinion the Baltic is clean. The beaches I have been on a white a clean as was the water. I think Baltic herring is good. Ok here is theRussian cream of herring soup [...]
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Blanch, and grind or pound one-half pound almonds, let simmer slowly in one pint of milk for five minutes. melt one tablespoon of butter, blend with one of flour. do not allow to bubble. add one cup of milk and thicken slightly. then add the almond mixture and simmer again until creamy. remove from fire [...]
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