Franzoesisch supp / quer durch de garte

1 Servings

Ingredients

QuantityIngredient
litreBeef broth or water
1Kohlrabi (turnip-cabbage), peeled and diced
4Carrots, peeled and diced
½Celery, peeled and diced
1Leek, diced
½Cauliflower
350GM fresh, green beans (broken in pieces)
2Tomatos, skinned and diced
80GM onions, diced
80GM dried meat, diced
50GM lard
Parsley, salt, freshly ground pepper

Directions

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)