All recipes serve 4 portions.
Cabbage Soup
One small head Savoy cabbage or white cabbage
2 tbsp. fat
4 tbsp. flour
1-1/2 ltr. water
Pinch of pepper, salt
Clean cabbage, cut in strips, wash. Heat the fat, add cabbage and braise. Sprinkle with flour, stir well, add water and boil 1-1/2 to 2 hours, to taste.
Pickle Soup
1 small pickle or 1/2 a large pickle
2 tbsp. fat
4 tbsp. flour
1-1/2 ltr. water
1-2 tbsp. vinegar, salt
Make a roux of fat and flour, slowly add water. When boiling, add diced pickle. Add salt and vinegar to taste.
Sauerkraut Soup
As pickle soup above, instead of pickle use sauerkraut.
Carrot Soup
3 large carrots
1 small onion
2 tbsp. fat
4 tbsp. flour
1-1/2 ltr. water from cooking carrots
1 tsp. parsley
1 tsp. sugar, salt
Peel the carrots, cut into small pieces, cook until done then push them through a strainer. Cook fat, onions and flour together, then pour in the carrot water. Add carrots, boil well, season with salt, parsley and sugar. If desired, you can replace half the carrots with potatoes; just use 1 less tablespoon of flour.
Baked carrot and potato dumplings
2 lbs. potatoes
2 lbs. carrots
2 tbsp. milk
salt, pepper
60 grams fat
For the sauce:
1 tbsp. fat
2 tbsp. flour
3/8 ltr. water from cooking the carrots, salt
1 tbsp. parsley, a little sugar
Boil the potatoes and carrots and push them through a strainer. Mix with salt and pepper, then form dumplings. Press them a bit flat, and fry in a frying pan until brown. To make the sauce, fry the flour and fat until yellow, pour in the carrot water, and bring to a boil. Season with salt, sugar and parsley.
