Yield: 1 Servings
|1½ litre||Beef broth or water|
|1 \N||Kohlrabi (turnip-cabbage), peeled and diced|
|4 \N||Carrots, peeled and diced|
|½ \N||Celery, peeled and diced|
|1 \N||Leek, diced|
|350 \N||GM fresh, green beans (broken in pieces)|
|2 \N||Tomatos, skinned and diced|
|80 \N||GM onions, diced|
|80 \N||GM dried meat, diced|
|50 \N||GM lard|
|\N \N||Parsley, salt, freshly ground pepper|
Here are some German recipes from the Hessian area (Hessen being one of the federal states of Germany.). I found those dishes on some sheets that were used as separators when a copy shop returned my printing order for a science fiction fanzine I'm publishing.
[These are no typing mistakes, it's just a German dialect!] (Roughly translated: French Soup / Through the Garden) Melt lard in a large pan, add the dried meat and cook until the meat is glassy. Add diced onions and steam for a while. Add the prepared vegetables except the tomatos and pour 1½ l beef broth or water over it.
Boil at low heat.
When everything is done, add the tomatoes, season with salt and pepper and garnish with parsley.
You can add boiled meat that is cut in small pieces. In some areas the soup is served together with freshly made waffles.
From archives of rec.food.recipes Date: Thu, 5 Aug 93 09:50:21 +0200 From: hz225wu@... (Micaela Pantke)