Its sad when we think about ';the good old days';and realize that in our excitement for ';all things now'; we did appreciate the old fashioned enough to take the time to note it down.I'm in the same boat. I now want those old fashioned recipes to make for my kids but my grandmother is too old to remember them.
i hope you enjoy this recipe. I'm pretty certain its will not be what your grand mother made but its a tasty soup.
Gulaschsuppe (Goulash Soup)
Ingredients:
* 2 c Onion; Chopped
* 1/4 c Shortening
* 3 Green Bell Peppers; Chopped
* 3 T Tomato Paste
* 1 lb Beef Cubes; 1-inch Cubes
* Red Pepper; Dash
* 1 t Paprika
* 2 Garlic Cloves; Minced
* 6 c Beef Broth
* 1 T Lemon Juice
* 1/4 t Caraway Seeds
* Beef Broth (home made is preferred.)
Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day.Anybody have any homade german soup recipes?
how about knodle suppe, or beer suppe, or kartoffel suppe, or swiebel suppe, I'M GETTING HUNGRY, i THINK i'LL GO COOK SOME GOOD KARTOFFEL SUPPE WITH A NICE BRARWURST
lentils
follow recipe on bag to soften them
add 1 onion
2 carrots
salt to taste
1 tsp paprika
5 or 6 chunks of pumpkin and potatoes
2 cloves of garlic
boil all in a crock pot until lentils are tender or on a regular large pot slow cooking
very good soup/ enjoy
Bavarian Potato Soup
1/2 pound bacon, diced
2-1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
2 large carrots, finely chopped
3 celery ribs, finely chopped
4 leeks, finely chopped
2 teaspoons salt
1/2 teaspoon dried marjoram
1/4 teaspoon pepper
Chopped fresh parsley, optional
In a Dutch oven or large saucepan, fry bacon; drain all but 2 tablespoons drippings. Add vegetables, seasonings and enough water to cover (about 4 cups). Simmer, covered for 2 hours. Garnish with parsley if desired. Yield: 8 servings (2 quarts).
http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
Beef Goulash Soup
2 pounds boneless beef sirloin steak, cut into 1/2-inch cubes
1 large onion, chopped
1 large green pepper, chopped
2 tablespoons olive or vegetable oil
3 medium potatoes, peeled and cubed
3 medium carrots, chopped
4 cups beef broth
1 cup water
2 tablespoons paprika
1 tablespoon sugar
1 to 2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 bay leaves
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 tablespoon caraway seeds
Sour cream
In a Dutch oven over medium-high heat, cook and stir the beef, onion and green pepper in oil until meat is browned on all sides; drain. Stir in the next 10 ingredients. bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
Stir in the tomatoes, tomato paste and caraway seeds. Cover and simmer 25-30 minutes longer or until meat is tender. Discard bay leaves. Top each serving with a dollop of sour cream. Yield: 16 servings.
http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
Beet Borscht
2 cans (15 ounces each) diced beets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-1/2 ounces) condensed beef consomme, undiluted
4 dill pickle spears, chopped
1 cup (8 ounces) sour cream
1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained
Drain one can of beets; place beets in a blender, add the soup, consomme, pickles and sour cream; process until smooth. Pour into a large bowl. Add undrained can of beets and cabbage. Chill at least 4 hours. Yield: 8-10 servings (2-1/2 quarts).
http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
Chicken Soup with Spaetzle
1 broiler-fryer chicken (2 to 3 pounds), cut into pieces
2 tablespoons vegetable oil
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup sliced carrots
1 cup sliced celery
3/4 cup chopped onion
1 garlic clove, minced
1/3 cup medium barley
2 cups sliced fresh mushrooms
SPAETZLE:
1-1/4 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1 egg, lightly beaten
1/4 cup water
1/4 cup milk
In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Simmer until chicken is tender. Cool broth and skim off fat. Skin and bone chicken and cut into bit-size pieces; return to broth along with carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves.
In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes. Yield: 8-10 servings (2 1/2 quarts).
http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
Gisela's Nieders盲chsische Hochzeitssuppe
(Lower Saxon Wedding Soup)
http://www.jsonline.com/story/index.aspx鈥?/a>
Aalsuppe, Berliner Art
Fresh Eel Soup, Berlin Style, Germanic
http://www.germancorner.com/recipes/E-H/鈥?/a>
German Soup Recipes
http://www.cs.cmu.edu/~mjw/recipes/soup/鈥?/a>
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