| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Soups/stews | 1 | Servings | |
INGREDIENTS
| 1 | Pound chopped beef(1/2kg) | |
| 20 | oz | Chopped chicken(50-60dkg) |
| S&p to taste | ||
| 1 | Onion | |
| 2 | Carrots | |
| 1 | Celery heart | |
| 1 | Or 2 grn.peppers | |
| 1 | Or 2 tomatoes | |
| 5 | oz | Mushroom(15dkg) |
| 1 | Egg | |
| 4 | oz | Flour(12 dkg) |
INSTRUCTIONS
BETJARENSUPPE AUF BAKONYER ART put 1/2kg of chopped beef into cold water and bring to a boil,than skim the scum off the top.After 20-25 minutes add 50-60dkg of chopped chicken.Season with S&P and onion.When half cooked,add some carrots and parsnips cut into slivers,a celery heart,1 or 2 grn.peppers and tomatoes and 15 dkg of chopped mushrooms.Out of this make a broth.Than make ribbon noodles from 1 egg and 12 dkg of flour.Put them in the soup to cook.Serve with sour cream or sour milk. Check the math!!!!!!!!!! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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