| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Hungary, Soups/stews, Archived |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried cranberry beans |
| 1 |
lb |
Kolbasz |
| 4 |
qt |
Water |
| 4 |
|
Peppercorns |
| 1/2 |
|
Onion; diced |
| 1 |
tb |
Bacon drippings |
| 1 |
tb |
Flour |
| 1 |
|
Onion; minced |
| 1/2 |
pt |
Sour cream |
| 1 |
tb |
Flour |
INSTRUCTIONS
ROUX
THICKENER
Wash beans. Soak overnight and cook with kolbasz in a soup kettle along
with onion and salt and peppercorns to taste. When beans and meat are
cooked, make roux: Brown roux ingred. til brown in color and add 1 c.
water; bring to a boil. Add this to soup and cook about 5 minutes until
soup comes back to a boil. Take 1/2 pt. sour cream which is at room
temperature.
Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon
at a time, and mix well until cream is thinned, then add to hot soup
(prevents curdling). Bring back to gentle boil, then turn heat off.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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