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
Experts have tracked the existance of recipes way back into the far past, certainly as far back as the Egyptians, and potentially, even further back. Having said that, generally, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a series of stone tablets in Sumerian which recount the making 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 tried it feel `blissful`. Closer to modern times, we have two interesting books from the fourteenth century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is served today, but rather recipes for the types of meals on the tables of the upper classes. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the best banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking books are in high demand, due to more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Cabbage Soup With Paprika~ Kielbasa & Raisi recipe.
