1 no ingredients
Directions
6 sl bacon, -- diced Cabbage Soup With Paprika~ Kielbasa & Raisi Recipe brought to you by Recipe
Ideas
1 onion, -- halved and thinly
: sliced
4 garlic cloves, -- minced
3 lb cabbage, cored, cut into --
1 inch-wide strips
1/2 ts sweet paprika
8 c chicken or pork stock
28 oz cn whole, peeled tomatoes
1 c raisins
1 1/2 lb kielbasa, cut in -- 1/3-inch
: slices
: Chopped parsley, for
: garnish
In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5
minutes, or until most of fat is rendered. Add onions and garlic;
sautJ 5 minutes until onion is tender. Add cabbage and paprika,
stirring to mix well, and sautJ 5 minutes. Add stock and bring to a
boil, stirring. Using your hand, squeeze most of juice from tomatoes,
cut into coarse chunks and add to pot. When mixture comes to a boil,
lower heat to simmering and cook 15 minutes. Add raisins and cook 10
minutes more. Add kielbasa and simmer just until sausage slices are
warm, about 3 minutes. Divide soup among 4 soup bowls and sprinkle
with parsley.
Yield: 4 servings
Recipe By :TASTE SHOW #TS4615
From: Meg Antczak
Servings: 4 servings
Categories: Cabbage; Meat; Soup; Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed way back into ancient history, at least as far back into recorded history as the Egyptians, and maybe even further. In practice though, sadly, these early cook books were just simple hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire 25BC a man called Apicius created a few documents which described recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef informs us how the early Romans made use of a wide range of herbs, including a few that will be familiar to modern chefs such as bay, rue and parsley. Over the following few hundred years, the rich families of Wesstern Europe tried to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking publications are increasing in popularity mostly as a result of more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Cabbage Soup With Paprika~ Kielbasa & Raisi recipe.
