Soupa apo Hortarica (Green Soup)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 81. The excerpt below is the record exactly as published.
Soupa apo Hortarica (Green Soup) Anthi'as mai Ksinoglikon Karikavma (Pike with Sour-Sweet Sauce) Pseto Ami (Roast Lamb) Elaiai Paraghemism^nai mai Kastana (Olives Stuffed with Chestnuts) Pasta mai Paraghemisma Kreatos (Meat Dumpling's) Yaprakia Yachni Lachanika (Dolmas of Lettuce) (Stewed Vegetables) Skolopaks Psitos (Roast Snipe) Rodakina Glikisma Loukoumi (Macedoine of Peaches) (Honey and Pistachio Sweet) Paghoton Anthous Portokaleas (Orange Blossom Ice) Epidorpion (Fruit) i85 BANQUETS OF THE NATIONS Soupa apo Hortarica. (Green Soup.) Chop finely two tablespoonfuls of onions, which put in a saucepan with a piece of butter and fry, but not colour ; sprinkle in two tablespoonfuls of flour ; cook for a few minutes ; remove the saucepan from the fire and pour in slowly half a gallon of rich broth. Stir well until the liquor boils, then simmer it till the liquor is moderately thick. Put to the above two cleansed and trussed young fowls, and cook for about three- quarters of an hour. When cooked, take them out, skim the fat from the liquor, and pass through a fine sieve into another pan. Stir in a few tablespoonfuls of boiled sour crout, and cook for about fifteen minutes longer. Cut off all the flesh from the fowls, put it into the soup, and boil for another ten minutes : add two or three tablespoonfuls of nettle or sorrel leaves
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