Hen soup with garnish

• 1/2 boiling hen
• 1½ l water
• salt
• 3 peppercorns
• 100 g root vegetables
• 1/2 onion
• 1 dl cream
• 2 egg yolks
• chives

dough garnish

• 2 egg whites
• 50 g grated cheese
• approx. 30 g flour

Add boiling salted water with pepper to washed and trimmed bird and cook in a pressure cooker till tender. Strain broth and use meat for a pasta or risotto dish. Boil diced vegetables and onion hi broth.

Dough garnish: Prepare batter from egg whites, grated cheese and flour. Pour mixture into the simmering soup over a fork to form small pieces of garnish. Finally add cream with egg yolks and chopped parsley.

Hunter's soup

• 300 g venison on the bone
• 1¼ l water
• salt
• 40 g butter or margarine
• 1/2 onion
• 40 g flour
• 1/4 l milk
• 100 g root vegetables
• 200 g fresh mushrooms
• pinch of pepper
• parsley

dumplings:

• 20 g fat
• 1 egg
• salt
• 1 bread roll
• a little milk
• breadcrumbs

Rinse meat, chop into pieces, cover with water, add salt. Boil for approximately 2 hours. Fry onion in fat, sprinkle with flour and prepare light roux. Dilute with strained broth from meat and bones, add milk beat and boil. Add sliced vegetables and sliced cooked mushrooms. Add seasoning and boil small dumplings in soup.

Dumplings: Cream fat, egg and salt, add cut roll which was soaked in milk. Thicken with breadcrumbs. Form small dumplings, drop them into the boiling soup and simmer for about 4 minutes.

Flavour with pepper and finally sprinkle with chopped parsley. Use the meat for the main course.

Calf's head soup with dumplings

• 1/2 calf s head
• 1½ l water
• salt
• 50 g butter
• 60 g flour
• 100 g root vegetables
• bouillon cube
• parsley

dumplings:

• 100 g calf s brain
• 40 g margarine
• 20 g onion
• 1 egg
• salt
• breadcrumbs

Discard eye, remove brains and use for preparing dumplings. Burn hair over flame and thoroughly rinse head several times. Put it into a large saucepan, add water and salt and boil approximately one hour. When the meat is tender, remove bones and strain broth. Prepare light roux from butter and flour, dilute it with cool stock, beat and boil thoroughly. Add diced vegetables and boil till tender. Cut meat into small pieces and return it to the soup. Flavour with bouillon cube and chopped parsley. Boil dumplings in the soup.

Dumplings: Pour boiling water on brains and skin them. Fry chopped onion in fat, add brains and stew them for a while, stirring. Remove from fire, and when cold, add egg, salt and thicken it with breadcrumbs. Form small dumplings and boil them either in the soup or separately in boiling water for about 5 minutes till they float on the surface.

Pork soup

• 400 g pork
• 1½ l stock
• 100 g root vegetables
• 1 onion
• salt
• 2 cloves of garlic
• pinch of marjoram
• pepper
• approx. 20 g boiled pearl barley or rice

Prepare soup from half pork head. 1 tongue and a piece of liver. Alternately use meat from sausages etc. Boil meat in water with root vegetables and onions till tender. Add chopped meat to strained broth. Flavour with salt and crushed garlic, a pinch of marjoram, a pinch of pepper if desired. Put on plates a serving of boiled barley or rice. Skim soup for those who dislike it too rich.

Pork tongue soup

• 1 pork tongue
• 1½ l water
• salt
• 100 g root vegetables
• 1/2 bouillon cube
• parsley

Cover washed tongue with water, add salt and boil for about 1 hour till tender. Remove tongue and skin it. Add diced vegetables to strained broth and boil briefly till vegetables are tender. Add 1/2 of a bouillon cube, and sprinkle with chopped parsley. Serve with noodles, dumplings, etc.

Tripe soup

• 1 smoked leg of pork
• 500 g tripe frozen or precooked
• 1½ l water
• salt
• 50 g lard
• 50 g flour
• 100 g root vegetables
• 1 clove of garlic
• 1/2 teaspoon paprika
• 5 g fat
• small piece of bouillon cube
• parsley

Put smoked leg of pork or bacon and tripe into pan, add water and salt and simmer slowly for one to two hours till meat is tender. Prepare golden brown roux from lard and flour, dilute with strained stock, mix well and boil. Add diced vegetables, crushed garlic and boil briefly. Add chopped tripe and smoked meat, paprika fried in oil and finally the bouillon cube and chopped parsley.

Mushroom pancakes

• 100 g fresh mushrooms
• 20 g margarine
• salt
• parsley
• 2 eggs
• approx. 50 g flour
• shortening for baking tin

Fry sliced mushrooms in fat add salt and chopped parsley. Put eggs into small saucepan, immersed in water bath. Heat water and beat eggs. Add cooled mushrooms and flour gradually. Pour batter into well greased baking tin and bake in the oven. Cut cooled pancakes into cubes and add to clear broth (e. g. beef) or vegetable soups.

Ham dumplings

• 1 bread roll
• 2 tablespoons milk
• 30 g margarine
• 20 g onion
• parsley
• 100 g ham or boiled smoked meat or bacon
• salt
• pinch of nutmeg
• 1 egg
• breadcrumbs

Cut the roll into cubes and moisten with milk. Melt margarine in pan, add sliced onion, parsley and fry for a while. Add the moistened roll to the cooled mixture, add minced ham, nutmeg, egg and work all into a dough thickened with breadcrumbs, if necessary. Form small dumplings and boil them in soup for about 8 minutes.

Liver dumplings

• 30 g margarine
• salt
• 1 egg
• 100 g pork (or other) liver
• 1 clove of garlic
• pinch of pepper
• approx. 100 g breadcrumbs

Cream margarine with salt and egg, add scraped or minced liver. Then add crushed garlic, pepper and fine breadcrumbs and shape into small dumplings. Boil them in the soup for about 10 minutes. If you want to make sure the broth remains clear, boil the dumplings separately in water, rinse them in cold water and add them to broth before serving.

Cheese dumplings

• 20 g margarine
• pinch of salt
• 1 egg
• 1/2 dl milk
• approx. 80 g flour
• 20 g grated cheese

Cream margarine with salt and egg and gradually add milk, cheese and flour. Work into stiff dough. Cut out dumplings with spoon dipped in cold water and insert them into boiling soup. Boil 5-6 minutes till they float on surface.

Beef soup

• 1/2 kg beef with bone
• 1½ l water
• salt
• 2 peppercorns
• 1/2 medium sized onion
• 1/2 small carrot
• 1/4 celeriac
• 1/2 parsley
• 20 g butter
• parsley or chives

Cut bones and meat into smaller pieces, rinse, and cover with salted water with pepper added. Bring to boil, and when the broth begins to form foam mix it with wooden spoon. Boil slowly for 2-3 hours till meat is tender. Strain soup, add sliced onion and diced vegetables fried in butter or margarine and boil till tender. If you want the soup to be golden brown, fry slices of onion on one side, then chop it and add to soup. Strain and reserve the meat for other use. Thicken soup with semolina, rice, noodles or other garnishes.