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½
lb. green peas |
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1
medium potato |
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1
cup milk |
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2
quarts water |
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1
cup Cream of Buckwheat |
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1
tblsp. butter |
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¼
tsp. black pepper |
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1
tsp. salt |
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Soak
the green peas in the morning. When ready to cook supper,
boil water over low fire. Before the water comes to a boil,
add the potato and green peas and allow to cook. Add the milk
and cream of buckwheat when the water has absorbed a little.
Take out the whole potato; mash well and return to the pot.
Add salt, pepper and butter and allow to cook a few minutes
longer. |
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BALKAN
KASHA VEGETABLE SOUP
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In
a stock pot: |
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SAUTÉ: |
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½
lb. CELERY in ½" dice |
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1
tsp. SALT |
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½
lb. ONIONS chopped fine |
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¼
tsp. PEPPER |
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½
lb. CARROTS in ½' dice |
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in
2 oz. MARGARINE or BUTTER until vegetables are soft. |
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½
lb. GREEN CABBAGE in ½' dice |
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ADD: |
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4
quarts CHICKEN, BEEF OR FISH STOCK |
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1
24 oz. can WHOLE TOMATOES broken up |
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SIMMER
for 30 minutes covered |
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In
10 inch skillet combine: |
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1-cup
WOLFF'S MEDIUM KASHA |
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1
large egg |
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COOK
over low heat stirring constantly until kasha is dry. |
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ADD
kasha to soup. |
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COOK
for 10 minutes longer or until kasha is done. |
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ADD: |
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½
lb. COOKED GREEN BEANS in ½" dice (frozen). |
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4
oz COOKED GREEN PEAS (frozen). |
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CORRECT
SEASONING TO YOUR TASTE. |
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SIMMER
slowly for 10 minutes longer. Soup should be a rich, thick
consistency. |
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