[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: Recipe:  For  Sarah  - Slovak Pea and Potato Soup
Newsgroups: rec.food.cooking

============================

From: Melba's Jammin' 
Date: Tue, 20 Nov 2007 09:11:40 -0600
--------
{ Exported from MasterCook Mac }

Slovak Pea and Potato Soup

Recipe By:  Barb Schaller post to r.f.cooking 11-20-2007
Serving Size:  4

Amount   Measure  Ingredient  Preparation Method
2     quarts      water 
2     cups        diced potatoes 
1/3   cup         chopped FRESH parsley   
1     teaspoon    salt  
10    ounce pkg   frozen peas (or 2 cups fresh) 
3     tablespoons butter   
1/3   cup         minced onion   
2     tablespoons flour 

Bring water to boil; add potatoes, parsley and salt and cook for 10 
minutes.  Stir in peas.  Brown onion in butter, stir in flour and brown 
lightly (this mixture is called "zaprashka"); stir into soup to thicken 
slightly.  Cook until peas are done.  Season to taste with salt and 
pepper.
   ‹‹‹‹‹	
Notes:   Cheap to make and very tasty!  A lenten favorite.

============================

From: Sarah 
Date: Tue, 20 Nov 2007 17:03:54 GMT
--------
Melba's Jammin' wrote:
>{ Exported from MasterCook Mac }
>
> Slovak Pea and Potato Soup

Thanks Barb, recipe snipped and saved!

============================

From: Melba's Jammin' 
Date: Tue, 20 Nov 2007 21:50:11 -0600
--------
Sarah wrote:
> Thanks Barb, recipe snipped and saved!

You might want to add a little chicken base to it.  It might be an 
acquired taste but I grew up eating it and do make it -- usually with a 
little chicken base in it.  I don't think today's potatoes taste as good 
as the ones we grew when I was growing up.  We used manure for 
fertilizer not chemical applications.

============================

From: Wayne Boatwright 
Date: Wed, 21 Nov 2007 04:03:09 GMT
--------
Oh pshaw, Melba's Jammin' meant to say...
> You might want to add a little chicken base to it.  It might be an 
> acquired taste but I grew up eating it and do make it -- usually with a 
> little chicken base in it.  I don't think today's potatoes taste as good 
> as the ones we grew when I was growing up.  We used manure for 
> fertilizer not chemical applications.

Barb, don't you also have a recipe for Slovak green bean soup?  I think it 
was mentioned once here in rfc, but I can't find the recipe.

TIA

============================

From: Melba's Jammin' 
Date: Wed, 21 Nov 2007 23:14:00 -0600
--------
Wayne Boatwright wrote:
> Barb, don't you also have a recipe for Slovak green bean soup?  I think it 
> was mentioned once here in rfc, but I can't find the recipe.

I have a recipe for a green bean soup that Sister Marge thinks is "on 
the order of Mom's."  Not even close.  Mom's green bean soup was a sour  
soup with vinegar and non-dairy creamer (so it wouldn't curdle); Marge's 
recipe calls for something like a *teaspoon* of vinegar.  Lemme get it.
Also, Mom's likely did NOT involve chicken broth.

{ Exported from MasterCook Mac }

Green Bean Soup 

Recipe By:  Posted again to rec.food.cooking by Barb Schaller 11-21-2007
Serving Size:  6

Amount   Measure  Ingredient  Preparation Method
1  #  fresh green beans in 3/4² pieces
4  cups  chicken stock  
2  tsp.  salt (I don¹t use it)   
1  clove garlic   on a toothpick
1  tsp.  vinegar  
2  Tbsp. butter   
1  small onion chopped fine
1  tsp.  paprika  
2  Tbsp. chopped parsley   
2  Tbsp. flour 
1/4   cup   sour cream  at room temperature

Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes.  
Remove from heat.  Make roux from everything else except sour cream. 
Dilute with 1 cup bean broth, then stir back into beans and broth.  
Simmer 10 minutes until tender.  Remove the garlic.  Mix 2 tablespoons 
soup into the sour cream then pour back into soup.  Do not boil.  
Correct the seasoning.

   ‹‹‹‹‹	
Notes:   Source:  Marge, 9/17/94.  Pretty tasty!  Not as sour as Mom¹s 
Green Bean Soup --cream did not curdle.  

============================

From: Wayne Boatwright 
Date: Thu, 22 Nov 2007 05:26:47 GMT
--------
Oh pshaw, Melba's Jammin' meant to say...
> I have a recipe for a green bean soup that Sister Marge thinks is "on 
> the order of Mom's."  Not even close.  Mom's green bean soup was a sour 

Thanks so much, Barb!   This certainly looks as though it could be the same 
or very similar to the soup my friends mother used to make, though I don't 
recall it having chicken stock.  (I could be wrong)  Given that it's sour 
cream, I would imagine that the vinegar could be increased without the sour 
cream curdling.  I'm certainly going to try this sometime between 
Thanksgiving and Christmas.

============================

From: Melba's Jammin' 
Date: Thu, 22 Nov 2007 06:02:51 -0600
--------
Wayne Boatwright wrote:
> Thanks so much, Barb!   This certainly looks as though it could be the same 
> or very similar to the soup my friends mother used to make, though I don't 
> recall it having chicken stock.  (I could be wrong)  Given that it's sour 
> cream, I would imagine that the vinegar could be increased without the sour 
> cream curdling.  I'm certainly going to try this sometime between 
> Thanksgiving and Christmas.

When I make this, I increase the vinegar considerably and skip the sour 
cream.  What I think wasn't so clear in my post above was that Mom's 
soup was thicker than than this -- this is naught but broth; hers had a 
bit more body to it.

============================

From: Wayne Boatwright 
Date: Thu, 22 Nov 2007 12:25:54 GMT
--------
Oh pshaw, Melba's Jammin' meant to say...
> When I make this, I increase the vinegar considerably and skip the sour 
> cream.  What I think wasn't so clear in my post above was that Mom's 
> soup was thicker than than this -- this is naught but broth; hers had a 
> bit more body to it.

Gotcha.  Thanks.  My friend's mother's  soup was no so thick either.


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]