| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Cubed potatoes |
| 3 |
|
Onions diced; up to 4 |
| 1 |
c |
Haimeshe farfel; (up to 1-1/2) |
| 1 |
c |
Pasta squares; (egg noodle squares) |
| 3/4 |
|
Stick of butter; (i use margarine successfully when i make it parve) |
| 1/4 |
c |
Flour mixed with: |
| 1/2 |
c |
Water; (for thickening – i brown the flour first) |
|
|
Salt and pepper to taste. |
INSTRUCTIONS
(all ingredient amounts are estimates)
1. fry onions in butter until very brown but not burned.
2. add 2/3 full pot (dutch oven) of water. you can add more later if
needed. (the water should be very brown)
3. add potatoes and cook for 10 minutes.
4. add farfel and pasta
5. thicken soup with flour/water mixture.
6. season and simmer for 1 hour.
enjoy. we love this soup with some fresh pumpernickel bread. this is a meal
in and of itself but goes well with a fresh salad and other sides like egg
salad, farmer's salad and an assortment of cheeses. i'd do tuna or salmon
salad but i'm allergic to fish!
Posted to JEWISH-FOOD digest by Karen_Jackson@nynet.nybe.on.ca (Karen
Jackson) on Dec 05, 1998, converted by MM_Buster v2.0l.
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