Mamas SoupsSchav (Sour Grass or Sorrel)Ingredients1 lb. schav 1 1/2 lbs. flanken and bones 1 T. salt 1 onion (minced) 2 quarts water 1c. lima beans (shelled) 2 eggs (hard-boiled) 2 eggs (raw) InstructionsTrim meat and bones of all fat, put water, meat and bones, minced onion and shelled beans into pot. Bring to a boil on high flame; skim: lower flame and cook for 11/4 hours. Wash and remove stems from the sour grass; cut up sour grass in a wooden bowl with chopping knife. Add the chopped sour grass and seasoning and simmer for 1/4 hour. Remove meat and bones. Beat 2 eggs well— pour a cup of hot liquid into the beaten egg a little at a time (keep stirring); repeat process until 3 cups of water have been added to the egg, then pour back into the soup. Chop 2 hard-boiled eggs, add to the soup. Chicken BrothIngredients1/2 large fowl and giblets (remove all fat) 2 quarts water 1 large onion (whole) 1 T. salt Dash of pepper 1 carrot 2 stalks celery 1 leek and other greens you prefer (parsley, fresh dill) InstructionsPlace fowl, giblets, water, onion and salt in saucepan. Boil on low flame for 1 hour. Remove chicken and onion. Add all other ingredients, boil for another 20 minutes. Take out greens.Chicken broth may be served with the following gar¬nishes 1.Noodles. Boil noodles in water to cover for 20minutes, put in colander, pour cold water over noodlesand drain. 2.Egg fluff or egg drop. Beat 1 egg well, 2 Ts. flour,pinch of salt—drop into boiling soup a little at a time,and keep soup boiling for another 10 minutes. 3.Mondlen (soup nuts) as per recipe. 4.Knaidlach (matzo balls) as per recipe. 5.Matzo farfel or plain egg farfel. 6.A combination of noodles and soup nuts. Duck or Chicken GibletIngredients1 c. lima beans (shelled) 1/2 c. rice or huber grits (cut oats) Giblets (neck without the skin; heart, gizzard, feet, lower part of wings) 1 T. salt (level) 1 onion (minced) 1 carrot 1 stalk celery 1 leek Dash of pepper 2 quarts water InstructionsIf you use pressure cooker follow directions given. Make sure pressure is down by putting pressure cooker under faucet and running cold water over the cover. Then add all other ingredients and finish cooking as directed.If you do not use pressure cooker, just put giblets, together with all other ingredients in saucepan; bring to a boil on high flame, skim, lower flame, and cook for l1/2 hours (it will take that long for the beans to dissolve). Soup greens are added 20 minutes before turning off flame. Vegetable Soup (fresh)Ingredients1 1/2 lbs. flanken and bones 1 large onion (minced) 2 stalks celery 3 carrots 1 sweet potato 1 white potato 1 c. canned tomatoes, or 1 large fresh tomato 1 c. green beans (cut up in pieces) 1 c. lima beans (shelled) 1 T. salt Dash of pepper 3 quarts water Trim meat of all fat. Scrape fat off the bones. Mince onion, dice all the rest of the vegetables, place in saucepan together with the rest of the ingredients. Bring to a boil on high flame; skim, lower flame, and simmer for l & 1/2 hours. If you use pressure cooker follow directions given. Make sure pressure is down by putting pressure cooker under faucet and running cold water over the cover. Barley and Mushroom SoupIngredients1 1/2 lbs. flanken and bones 3 quarts water 1 c. lima beans (shelled) 1 T. salt Dash of pepper 1.c. barley 2 packages dried mushrooms (or 1/4 lb. fresh) 1/2 c. canned tomatoes or tomato juice 1 onion (minced) 2 stalks celery InstructionsTrim meat and bones of all fat. Put meat, bones and minced onion into cold water on high flame. Bring to a boil. Skim, lower flame, add all other ingredients except the carrot and celery and simmer on low flame for 1& 1/4 hours. Add the remaining vegetables and simmer for another 20 minutes. Lima Bean SoupIngredients1 1/2 lbs flanken and bones 1 T. salt Dash of pepper 1 large onion (minced) 1 1/2 cs. dry lima beans 3 quarts water 1/2 c. tomato juice 1 carrot 2 stalks celery 1 leek InstructionsTrim meat and bones of all fat. Put into pot with water and minced onion and bring to a boil on high flame. Skim, lower flame, add all other ingredients except the carrot, celery and leek. Cook for 1& 1/4 hours. Add the remaining ingredients and cook for another 20 minutes. Tomato SoupIngredients1 1/2 lbs. flanken and bones 1 onion (minced) 2 cans tomatoes 1 & 1/2 quarts water 1 T. salt Dash of pepper 1 c. lima beans (shelled) 1/2 c. rice InstructionsTrim meat and bones of all fat. Put up water, minced onion and shelled lima beans and bring to a boil on high flame. Skim, lower flame, put in all other ingredients except the rice and tomatoes, and cook for 11/4 hours. Remove meat and bones, strain liquid, add tomatoes and rice, and put meat back. Cook for 1/2 hour. Cabbage SoupIngredients1 1/2 lbs. flanken and bones 1 large onion (shredded) 1 small head of cabbage (shredded) 1 T. salt Dash of pepper 2 lemons (juice and pulp) 3/4 c. sugar 1 can tomato juice InstructionsTrim meat and bones of all fat. Put flanken, bones, onion and seasoning in 3 quarts of water. Bring to a boil, skim, lower flame, add the remaining ingredients and cook on low flame for 1 & a 1/2 hours. BorschtIngredients1 1/2 lbs. flanken and bones 2 1/2 quarts water 3/4 c. sugar 2 lemons (juice and pulp) 1 onion (minced) 1 T. salt 2 bunches fresh beets (grated) InstructionsTrim meat o£ all fat. Scrape bones; put flanken, bones and onion to boil in water; skim. Either shred, grate or slice the beets. If beets are garden fresh add some of the stems (cut up into small pieces) to the boiling pot to¬gether with all other ingredients and cook for 1 & 1/2 hours.
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