Bacon, 1/4 of the cabbage, 1/4 of the sauerkraut
Put meat and onion in crock pot and cover with beef broth and tomatoes.
Cook on low for three hours.
Add the rest of the ingredients.
Cook on low for three hours.
Add salt and pepper as needed.
smooth dough. Let stand for about 30 mins.
Melt
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
In a large soup pot add beef, tomatoes, onion, bay leaf and garlic. Cover with cold water. Simmer, covered for 2 - 3 hours.
Remove bay leaf and add cabbage, sugar, vinegar, salt and pepper. Simmer 15 minutes or until the cabbage is tender. Can substitute sour kraut for the plain cabbage. If so, discard this step.
Just before serving add the fresh lemon juice.
Combine meats, vegetables and stock or water.
Add seasoning and simmer slowly for several hours or until meat is tender. Remove meat from soup.
Cut into slices and serve with soup. Garnish soup with sour cream.
Core and shred the green cabbage.
Peel and chop the
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
In a large soup pot cover the beef, tomatoes, onion, bay leaf and garlic with cold water.
Let stand for 1 hour and simmer covered for 3 hours.
Remove the bay leaf, add cabbage, sugar, onion, salt and pepper.
Simmer for 15 minutes more.
Remove from heat, add lemon juice and offer Sour Cream at the table.
Melt butter in a large pot.
Add the onion, leek and carrot. Saute until just beginning to get soft.
Pour in the beef stock and bring to boil.
Stir in the cabbage, sauerkraut and the tomato.
Cover and simmer for about 50 minutes or until cabbage is tender.
Check for seasoning.
Serve hot with a dollop of sour cream and sprinkling of dill (fresh is best).
Serves 4 to 6. Best if made day before and refrigerated.
Shred cabbage; discard core.
Chop onions; cook over medium heat for 15 minutes with the butter.
Sprinkle with flour. Dissolve the bouillon cubes in the water; gradually add to the cabbage and onion mixture.
Stir constantly until it reaches boiling point.
Add all remaining ingredients, except sour cream. Cover; cook over low heat for 1 hour.
(Serve garnished with sour cream; optional.)
Saute onions in butter in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery.
Cover and simmer until vegetables are tender.
Stir in tomatoes, salt and pepper. Simmer, uncovered, 10 minutes.
Top each serving with sour cream and garnish with parsley.
bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface
hin bite-size pieces; rinse cabbage lightly; drain and cut into
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
For the duck, place mushrooms in
Shape into 8 patties.
For the cabbage mash, boil, steam or
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
Cook meat and bone; skim.
Add onion, salt and about 1/2 cup water.
Continue cooking until meat is fairly soft, about 3/4 hour.
Add shredded cabbage, coarsely shredded.
Strain tomatoes and add to mixture.
Continue cooking until cabbage is tender. Add about 1 1/2 tablespoons vinegar and 1 1/2 tablespoons sugar. More if tarter taste is desired.
If a thick soup is preferred, less water is required.
More water is added for a thinner soup. Stir soup down during cooking.
For the fish stock, place all