1 pound great northern beans
water to cover
3/4 pound smoked pork diced in 1 inch cubes plus a ham bone
1 large onion diced
2 Tbls shortening or lard (taste better with lard, substitute with
oil if lard is not in your favorite list)
2 Tbls flour
1 tsp paprika
1 Tbls dill or parsley - how you prefer
2-3 Tbls vinegar or more to taste
salt and pepper to taste
Place beans into a bowl and pour enough water to cover. Let them stand for at least 12 hours. Pour off the water. Put beans into a pot and pour over fresh water to cover. Add smoked pork and ham bone, cover pot and simmer for 2-3 hours or until the beans are tender. While simmers add water as necessary and keep at least 1 inch of water over content. In a skillet, sauté onion in lard or shortening until onion is pale golden brown. Add flower and paprika and stir well. Cook until slightly thickened. Add onion mixture to the soup and cook for another 10 minutes. Add vinegar, dill or parsley, salt and pepper to taste. Bring it to a boil and serve hot. Best if served with fresh onion slices on the side.
8 cups of water
1 pound lean lamb, cut into 1 inch cubes
1 large onion diced
2 carrots peeled and sliced thin
1/4 cup long grain rice
salt to taste
2 Tbls flour
2 eggs
3 Tbls yogurt
2-3 Tbls apple cider vinegar
3 Tbls minced levistan ( if levistan not available, use fresh tarragon,
if tarragon is dried try to soak in vinegar for 1 day before use)
In a large soup pot bring water with salt to a boil, add lamb cubes and cook for 15 minutes. Add onion, carrots and rice. Cook uncovered for 30-40 minutes over low heat until meat is very tender. Mix the 1/2 cup of water, flour, yogurt and eggs together until the mixture is a smooth paste. Add to the mixture 1 cup of soup and mix well. Take the soup pot off the heat and set aside, pour the mixture into the soup while stirring carefully. Add the levistan ( or tarragon ) and the vinegar. Do not boil further. Serve hot with preferably some slices of jalopeno pepper on the side.
1 Chicken, weighing around 3 lb / 1.5 kg
Bay leaf and allspice
3 Med. onions
3 Carrots
1 Celeriac root
Parsley root if you can find it
Salt and pepper
1/2 Cabbage (optional)
2 Slices old bread, or
150 ml Single cream
1 T Vinegar
3 Egg yolks
Dill and savory
Clean the chicken well. Put it in the stew
pot and immediately add the mixed vegetables, bay leaf, allspice, peppercorns,
and a little salt. Cover with cold water. Bring to the boil three
times, skimming and adding a little cold water each time to send the cloudy
bits to the bottom. Simmer for 1 1/4 to 1 1/2 hours, until the chicken
is tender.
Slice the cabbage if you're using it and add 15
minutes before the end of cooking time. Mash the bread (or mix the
cream) with 1 T of the vinegar. Beat this mixture into the egg yolks and
add a ladle of hot broth to the mixture. Beat in well. Remove
the broth from the heat and stir in the egg mixture. Do not allow
the soup to boil again. Chop the herbs and scatter them over.