MAMA LEAH'S JEWISH KITCHEN
2 onions,coarsely chopped
1 carrot,peeled sliced thin
6 cup beef broth(can use boul cube
1 small head cabbage
1/2 cup sauerkraut,rinsed under cold
1 running water and chopped
1 ripe tomato,peeled chunked
1 cup canned italian,tomatoes cut
1 into chunks
1 clove garlic,crushed
2 cup water
1 salt if necessary
1 lemon wedges,optional
Directions
Saute onions and carrot in corn oil in the bottom of a 5 quart
soup kettle,until softened,about 10 minutes.Combine with remaining
ingredients, (except lemon wedges)and simmer over low
heat,covered,but with lid askew for 50 minutes.Taste for salt and
serve in hot bowls.Serve with lemon wedges if desired....This is not
my favorite cabbage soup...
Servings: 6 servings
Cabbage Soup I.e.s.jjgf65a Recipe brought to you by Recipe Ideas
Categories: Cabbage; Soup; Vegetable
The History of Recipes
Food historians have traced the existance of recipes far back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, old cook books were just simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As our culinary historical trip moves on a few more years we find some interesting books published in the fourteenth century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is served today, but rather descriptions of the types of food on the tables of the rich. During the succeeding few hundred years, the powerful and wealthy houses strove to offer the most extravagent banquests, and consequentially the best cooks and their recipes increased in prestige. However, it was during the 1800s the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books are greatly in demand as a result of better eduction, more leisure time and a general increase in wealth. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Cabbage Soup I.e.s.jjgf65a recipe.
