Vegetable Soup

Ingredients

• half a leg of mutton
• a knuckle of veal
• the bones and trimmings of a chicken
• four quarts of water
• one teacupful of ground rice
• five ounces of blanched rice
• salt
• pepper
• one pinch of parsley
• a piece of butter that has been worked with a little curry-powder

Method

1. 1

   Boil mutton, veal, and chicken bones in water until tender.

2. 2

   Strain and reserve broth.

3. 3

   Mix ground rice to a paste, add to broth, and boil.

4. 4

   Chop and mix bacon, ham, and mutton with seasoning and blanched rice, wrap in cabbage leaves, and braise.

5. 5

   Serve dolmas in soup.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 259. The excerpt below is the record exactly as published.

Vegetable Soup) Kalcan Balighi Tavasi Midia Delmase (Fried Turbot) (Stuffed Mussels) Kiymali Beurek (Beef Pie) Inghinar Dolmase (Stuffed Artichokes) Pilij Yahni (Chicken Paste) Zarzavatli hamour Ischi (Vegetable Croquettes) Soouk Taouk (Cold Fowl) Salata (Salad) Taaze Fasoulia (French Beans) Talli Kadaif (Puff Paste) Kymac (Curdled Cream) Sarai Locmassi (Sultan Quenelles) F6st£c ezmessi CaimaclS (Pistachio Cream) Yemish (Fruit) Cahve' (Coffee) 650 TURKEY Zarzavat Tchiorbase. (Vegetable Soup.) Put into a stewpan half a leg of mutton, a knuckle of veal, the bones and trimmings of a chicken, four quarts of water, and boil the meat till tender. When cooked, strain the liquor off the meat, and put two quarts of it into another stewpan. Mix one teacupful of ground rice to a smooth paste, put in the soup, and stir it over the fire till boiling ; then move the stewpan to the side. Chop and mix together an equal quantity of bacon, ham, and mutton, season them with salt, pepper and one pinch of parsley, and add five ounces of blanched rice. Divide the mixture into small equal quantities, wrap each one up in a tender cabbage leaf (blanched), truss them, and lay them side by side in a flat stewpan ; cover with fat broth, put the lid on the stewpan with hot ashes on it, and braise the contents over a moderate fire. Skim the fat off the soup, mix with it a piece of butter that has been worked with a little curry-powder

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