Chicken Noodle Soup

CHICKEN NOODLE SOUP

• 4 lb. chicken
• 2½ qts. water
• 2½ tsp. salt
• 3 cups cooked noodles

Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2½ hours, adding water as needed. Skim off the fat and add:

• 1 tsp. peppercorns
• 1 small onion, sliced
• 1 carrot, sliced
• 1 bay leaf
• 1 tblsp. parsley, chopped
• salt and pepper

Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer.

Corn Soup with Rivels

CORN SOUP WITH RIVELS

• 3 cups fresh or canned corn
• 2 qts. water
• 1 cup rich milk
• 1⅓ cups flour
• 1 egg
• 3 tblsp. butter
• 1½ tsp. salt
• parsley

Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.

Chicken Corn Soup

CHICKEN CORN SOUP

• 1 stewing hen, about 4-lbs.
• 4 qts. water
• 1 onion, chopped
• 10 ears corn
• ½ cup celery, chopped with leaves
• 2 hard-boiled eggs
• salt and pepper
• rivels

Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.

Potato Soup - Gruumbier Suupe

POTATO SOUP (Gruumbier Suupe)

• 4 cups diced potatoes
• 1 medium onion
• 3 tblsp. flour
• 1 tblsp. butter
• 1 qt. milk
• 1 egg, beaten
• salt and pepper
• parsley

Boil potatoes and onion in small amount of water until soft. Add milk, salt and pepper then reheat. Brown flour in the butter and blend it slowly into the potato mixture. Add a little water to the beaten egg and stir into the soup. Let it cook for a few minutes and serve with a sprinkling of chopped parsley.

Beef Soup with Dumplings

BEEF SOUP WITH DUMPLINGS

• 1 soup bone
• 2 lbs. stewing beef
• 2 quarts water
• salt
• 1½ cups flour
• 1 egg
• ½ cup milk
• pepper

Cook meat until tender and remove from the broth. Add water until you have 2 quarts of broth. Make dumplings by mixing beaten egg and milk into flour until about the consistency of pancake batter. Drop from teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4 minutes.

Salsify or Vegetable Oyster Soup

SALSIFY OR VEGETABLE OYSTER SOUP

• 1½ cups diced salsify
• 1½ cups water
• 1 tblsp. vinegar
• 1 tblsp. butter
• 1 quart milk
• salt and pepper

Scrub, scrape and clean salsify. Dice and cook in salted water, with 1 tablespoon of vinegar added, until tender. Drain, add butter and rich milk, salt and pepper. Bring to a boil and serve with crackers.