Polevka Krupkova s Susenymi Houbami
BARLEY SOUP WITH MUSHROOMS
1 cup barley
1 tbsp. butter
1 tsp. salt
Rinse barley twice in hot water. Add butter, salt and 1 quart water to barley and cook until soft.
In another kettle, cook 1 cup dried mushrooms for 15 minutes. Drain and chop them with 2 sprigs parsley. Add at least 1 quart of the vegetable beef stock, drained cooked barley, and 2 tbsp. flour which has been browned in 2 tbsp. butter. Continue cooking for at least 10 minutes.
Couracka
SAUERKRAUT SOUP
Make a thickening of 1 cup thick cream, about 1½ tbsp. flour (the amount of flour depends on the thickness of the cream.)
Bring to a boil: 1 No. 2 can (2½ cups) sauerkraut (including juice;) 1 quart water.
Slowly add the cream mixture to the kraut, stirring constantly. This should make a thin gravy, like soup. Salt to taste. Add ¼ tsp. pepper. Set aside on a very low fire. Drop about 6 eggs (more or less, according to the number of servings desired) into the soup mixture and poach. Keep on a low fire until the eggs are done.
Serve this with potatoes that have been boiled in the jackets.
Polevka z Zitnym Chlebem
SOUP WITH RYE BREAD
3 cups cubed rye bread
2 quarts beef stock
Place the cubed bread in a shallow pan and brown in a hot oven. Put the bread in a kettle and pour the beef soup over it.
Add:
¼ tsp. pepper
½ small onion (chopped) which has been lightly browned in 1 tbsp. butter
1 clove garlic rubbed to a paste (if desired)
½ tsp. caraway seed
Bring the soup to a boil. Add 2 sprigs chopped parsley leaves. Drop 3 eggs into the boiling soup, mixing them into the soup with a fork. When the eggs are boiled, serve.
