| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood, Grains |
Czech |
|
4 |
To 5 |
INGREDIENTS
| 1/4 |
|
Butter |
| 1/4 |
|
Flour |
| 5 |
c |
Beef; chicken, fish, or vegetable stock |
| 1 |
ts |
Caraway seeds |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Cooked noodles |
INSTRUCTIONS
Posting from the Czechoslovak Cookbook by Joza Brizova. Caraway is used in
all Middle and Eastern European countries where great masses of cabbage are
eaten. The caraway seems to abate cabbage's tendency to make people
bilious.
Brown butter in flour. Add stock, salt, paprika, and caraway seeds. Simmer
for 20 to 30 minutes. Add noodles before serving.
This soup would be prettier and taste even better if some crisp vegetables
were added just before serving: perhaps minced parsley, chopped celery,
bits of red bell pepper, and minced spring onions.
Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Mar 01, 1998
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