Recipe - Franzoesisch Supp Quer Durch De Garte

1 One half l Beef broth or water
1 Kohlrabi (turnipcabbage),
peeled and minced
4 Carrots, peeled and minced
One half Celery, peeled and minced
1 Leek, minced
One half Cauliflower
350 GM fresh, green beans
(broken in pieces)
2 Tomatos, skinned and minced
80 GM onions, minced
80 GM dried meat, minced
50 GM lard
Parsley, salt, freshly
ground pepper

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 minced onions and steam for a while. Add the prepared
vegetables except the tomatos and pour 1.5 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@unidui.uniduisburg.de (Micaela Pantke)