Tchorba od Tchrv^ni Patlidjana (Tomato Soup)

Ingredients

• Blanch about six ounces of macaroni
• with a little salt
• and butter
• the white of an egg beaten up in a little cold soup
• Mix six eggs
• a lump of warmed butter
• the pulp of six tomatoes previously cooked in butter
• and pepper to taste

Method

1. 1

   Prepare a rich vegetable soup, strain it, add the egg white, boil and skim free of fat.

2. 2

   Strain it into the saucepan with the macaroni, simmer until nearly done.

3. 3

   Mix eggs with cream, butter, and tomato pulp, stir into the soup, and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 219. The excerpt below is the record exactly as published.

Tchorba od Tchrv^ni Patlidjana (Tomato Soup) Piletchi Paprikash (Braised Chicken) Kiivani Rakovi (Stewed Crayfish) Svinska Rdbra Biftek sa krompirom i yayetom (Pork Cutlets) (Beefsteak with Potatoes and Poached Eggs) Gi'ishke Griidy (Fillets of Roast Goose) Sladak Omlet (Sweet Omelet) Votche i Sir • (Dessert) Kava (Coffee) 551 BANQUETS OF THE NATIONS Tchorba od Tchrveni Patlidjana. (Tomato Soup.) Blanch about six ounces of macaroni in boiling water, with a little salt and butter ; take out, strain, cut it up into any desired lengths, and put it into a saucepan. In the meantime prepare a rich vegetable soup, strain it into a saucepan, add the white of an egg beaten up in a little cold soup to clear it, then boil and skim free of fat. Strain it into the saucepan containing the macaroni, and simmer at the side of the fire until nearly done, letting it remain till slightly firm. Mix six eggs with a little well-whipped cream, a lump of warmed butter, and the pulp of six tomatoes previously cooked in butter, and pepper to taste

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