Franzoesisch Supp / Quer Durch De Garte

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Franzoesisch Supp / Quer Durch De Garte Ingredients

1 1/2 l Beef broth or water	350 GM fresh, green beans
1 Kohlrabi (turnip-cabbage),	2 Tomatos, skinned and diced
4 Carrots, peeled and diced	80 GM onions, diced
1/2 Celery, peeled and diced	80 GM dried meat, diced
1 Leek, diced	50 GM lard
1/2 Cauliflower	Parsley, salt, freshly

Instructions for Franzoesisch Supp / Quer Durch De Garte

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 Im publishing. [These are no typing mistakes, its 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 diced 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.uni-duisburg.de (Micaela Pantke)

Main Ingredient: Cuisine: German

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