Polish Soup

Ingredients

• an onion
• two tablespoonfuls of flour
• two quarts of broth
• a raw chicken
• carrots
• parsley
• celery
• yolks of three eggs
• a pinch of salt

Method

1. 1

   Fry onion in butter, add flour and cook for two minutes.

2. 2

   Gradually add broth and simmer with chicken.

3. 3

   Add cooked vegetables and thicken with sour cream and egg yolks before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 69. The excerpt below is the record exactly as published.

Polish Soup. — Fry an onion in butter, and mix in two tablespoonfuls of flour, and fry for two minutes, adding gradually two quarts of broth. Stir till it boils, then let it stand by the side of the fire and add a raw chicken, and let all simmer. When the chicken is cooked, skim the soup, pass it through a sieve and let it boil up again. Have ready some carrots, parsley, and celery, cut up in lengths half an inch long and a quarter- inch wide, and cook them in a little thin stock. Then, just before serving, mix in these vegetables, and thicken the soup with sour cream mixed with the yolks of three eggs ; pass through a sieve ; then chop a little fennel finely and scatter it in. Pot-au-Feu. — Put in a saucepan six pounds of beef (bones SOUP MAKING 101 included) cut into two or three pieces ; three-quarters of a pound of mixed vegetables, such as onions, carrots, turnips, leeks, white cabbage, etc., celery with its leaves left on, all cut in good-sized pieces, three small spoonfuls of salt, one of pepper and one of sugar ; add eight pints of water, let it boil gently three hours, remove the fat, add crusts of roll or slices of bread, either previously toasted or plain, and serve. Potage a la Cussy. — Slice and fry six Spanish onions in butter, with a dredge of castor sugar till they are of a pale gold colour. Then put them into a stewpan with as much boiling milk as will make the required quantity of soup, and after it has come to the boil, season with pepper and salt, let it simmer for half an hour, pass the soup through a sieve, and serve with little croictons of fried bread, dipped into grated Parmesan cheese. Royal Soup. — Mix the yolks of six eggs, with rather less than one gill of cold water and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.