Ingredients
8 oz sliced bacon
2 onions, sliced
2 green peppers, hulled and chopped
1 cabbage, cut into slices
1 salt and pepper
1 several sprigs of dill and savory,, chopped
1 1/2 qt water
2 egg yolks
1/2 cup heavy cream (sweet or sour)
1 tbsp vinegar
Directions
Your will need a large soup pot. Chop up one slice of bacon, and fry
it in a heavy stewpan until the fat runs. Fry the onions in the fat
until they are golden. Add the peppers and fry them, too. Remove the
stewpan from the heat. Layer the cabbage and the rest of the bacon
into the soup pot. Season between the layers with salt, pepper, and
the herbs.
Pour the water over it all and bring to a boil. Turn the heat down
and simmer the soup for 40 to 50 minutes, until the vegetables are
tender. Remove the soup from the heat.
Beat the egg yolks with the cream and the vinegar in a little bowl.
Stir in a ladleful of the hot soup. Whisk well and pour the mixture
back into the soup to thicken and enrich it.
Serve in deep bowls accompanied with fresh bread. This soup is a meal
in itself, and wants only a piece of cheese and fresh fruit to make it
complete.
Serves 6. Time: 20 minutes plus 50 minutes cooking
From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
Brewer, Cooking Echo, 7/92
Servings: 6 servings
Ciorba Teraneasca (Rumanian Cabbage Soup With Recipe brought to you by Recipe Ideas
Categories: Cabbage; Soup; Vegetable
The History of Recipes
Food historians have traced the existance of recipes back into the far past, in truth as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During Roman times around 25BC a man called Apicius created a number of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, entrees and desserts, something we still use today. Additionally, he tells us how the chefs of Roman times used many herbs and spices, including a few that are still present in modern kitchens like bay, fennel and asafoetida. As our culinary historical trip moves on a few more years we have two interesting recipe books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals eaten by the upper classes of that period. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices like rosemary and coriander. These new foods and spices led to a surge in books on cooking, most of which still exist in private libraries. During the succeeding few hundred years, the rich families of Wesstern Europe tried to serve up the most exotic meals, and because of this the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking publications are increasing in popularity mostly due to higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Ciorba Teraneasca (Rumanian Cabbage Soup With recipe.
