Index:Zupy i sosy.djvu

Title	Translation:Soups and Sauces
Author	Elżbieta Kiewnarska
Year	1929
Publisher	"BLUSZCZ" Publishing Society
Location	Warsaw, Poland
Source	djvu
Progress	To be proofread
Transclusion	Index not transcluded or unreviewed

Pages (key to Page Status)

Cover Advert Title - 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32

This index is a Wikisource translation of pl:Indeks:Zupy i sosy.djvu.

Index of Recipes

I. SOUPS

II. HOW TO PREPARE SOUPS ....................................................................................................................................................................................................................................................

3

1.

Beef broth (Rosół z wołowiny) ....................................................................................................................................................................................................................................................

5

2.

Boullion served in cups (Buljon podawany w filiżankach) ....................................................................................................................................................................................................................................................

6

3.

Julienned vegetable broth (Rosół z jarzynami (julienne)) ....................................................................................................................................................................................................................................................

6

4.

Veal broth (Rosół z cielęciny) ....................................................................................................................................................................................................................................................

6

5.

Lamb broth (Rosół z baraniny) ....................................................................................................................................................................................................................................................

6

6.

Chicken broth (Rosół z kury) ....................................................................................................................................................................................................................................................

7

7.

Clear calf's head broth (Rosół czysty z główki cielęcej) ....................................................................................................................................................................................................................................................

7

8.

Beetroot soup (borscht) (Barszcz) ....................................................................................................................................................................................................................................................

7

9.

Borscht with sour cream (Barszcz zabielany) ....................................................................................................................................................................................................................................................

8

10.

Borscht in cups (Barszcz w filiżankach) ....................................................................................................................................................................................................................................................

8

11.

Volyn (Ukrainian) bosrcht (Barszcz wołyński) ....................................................................................................................................................................................................................................................

8

12.

Lithuanian borscht (Barszcz litewski) ....................................................................................................................................................................................................................................................

8

13.

Beetroot borscht (Barszcz z botwiny) ....................................................................................................................................................................................................................................................

9

14.

Vegetarian borscht, or borscht for fasting (Barszcz jarski lub postny) ....................................................................................................................................................................................................................................................

9

15.

Cabbage soup (Kapuśniak) ....................................................................................................................................................................................................................................................

9

16.

Lazy cabbage soup (Kapuśniak leniwy) ....................................................................................................................................................................................................................................................

9

17.

Sorrel soup (Zupa szczawiowwa) ....................................................................................................................................................................................................................................................

10

18.

Tomato soup (Zupa pomidorowa) ....................................................................................................................................................................................................................................................

10

19.

Lemon soup (Zupa cytrynowa) ....................................................................................................................................................................................................................................................

10

20.

Cucumber soup (Zup ogórkowa (rosolnik)) ....................................................................................................................................................................................................................................................

11

21.

Polish krupnik (Krupnik polski) ....................................................................................................................................................................................................................................................

11

22.

Crayfish soup (Zupa rakowa) ....................................................................................................................................................................................................................................................

11

23.

Spinach soup (Zupa szparagowa) ....................................................................................................................................................................................................................................................

12

24.

Cauliflower soup (Zupa kalefjorowa) ....................................................................................................................................................................................................................................................

12

25.

Carrot soup (Zupa z marchwi (crecy)) ....................................................................................................................................................................................................................................................

12

26.

Royal soup with chicken (Zupa królewska z kury) ....................................................................................................................................................................................................................................................

13

27.

Game soup (Zupa ze zwierzyny) ....................................................................................................................................................................................................................................................

13

28.

Goose offal soup (Zupa z dróbek gęsich) ....................................................................................................................................................................................................................................................

13

29.

Duck soup (Zupa z kaczki) ....................................................................................................................................................................................................................................................

14

30.

Czernina ....................................................................................................................................................................................................................................................

14

31.

Pea soup (Grochówka) ....................................................................................................................................................................................................................................................

14

32.

Green bean soup (Fasolówka) ....................................................................................................................................................................................................................................................

14

33.

Vegetable soup (Zupa jarzynowa) ....................................................................................................................................................................................................................................................

14

34.

Potato soup (Kartoflanka) ....................................................................................................................................................................................................................................................

15

35.

Clear fish broth (Czysty rosół rybny (ucha)) ....................................................................................................................................................................................................................................................

15

36.

Burbot soup (Zupa z miętusa) ....................................................................................................................................................................................................................................................

15

37.

Tench or freshwater eel soup (Zupa z lina lub węgorza) ....................................................................................................................................................................................................................................................

15

38.

White fish foup (Zupa rybna zabielana) ....................................................................................................................................................................................................................................................

16

39.

Fish head soup (Zuba z głowy rybiej) ....................................................................................................................................................................................................................................................

16

40.

Clear mushroom soup (Zupa grzybowa cysta) ....................................................................................................................................................................................................................................................

16

41.

White pearled barley soup (Zupa perłowa zabielana) ....................................................................................................................................................................................................................................................

16

42.

Sour mushroom soup (Kwasek grzybowy) ....................................................................................................................................................................................................................................................

16

43.

Porridge (Owsianka) ....................................................................................................................................................................................................................................................

16

44.

Semolina groats (Kaszka manna) ....................................................................................................................................................................................................................................................

17

45.

Krakow groats (Kaszka krakowska) ....................................................................................................................................................................................................................................................

17

46.

Soup dumplings (Zacierki na wodzie) ....................................................................................................................................................................................................................................................

17

47.

Krupnik with milk (Krupniczek na mleku) ....................................................................................................................................................................................................................................................

17

48.

Batter noodles with milk (Kluseczki lane na mleku) ....................................................................................................................................................................................................................................................

17

49.

Rice soup (Zupa ryżowa) ....................................................................................................................................................................................................................................................

18

50.

Winter squash soup (Zupa z dyni) ....................................................................................................................................................................................................................................................

18

51.

Meat and vegetable stew (Miszkulancja) ....................................................................................................................................................................................................................................................

18

52.

Sago in wine (Sago na winie) ....................................................................................................................................................................................................................................................

18

53.

Hot beer (Piwo grzane) ....................................................................................................................................................................................................................................................

18

54.

Suszenica ....................................................................................................................................................................................................................................................

19

55.

Berry soup (Zupa z jagód) ....................................................................................................................................................................................................................................................

19

56.

Fruit soup (Zupa owocowe) ....................................................................................................................................................................................................................................................

19

57.

Strawberry souop (Zupa poziomkowa) ....................................................................................................................................................................................................................................................

19

58.

Lithuanian chłodnik (Chłodnik litewski) ....................................................................................................................................................................................................................................................

19

59.

Russian chłodnik (Chłodnik rosyjski (okroszka)) ....................................................................................................................................................................................................................................................

20

III. SAUCES

IV. HOW TO PREPARE SAUCES ....................................................................................................................................................................................................................................................

21

60.

White sauce (Sos biały) ....................................................................................................................................................................................................................................................

23

61.

Dill and gooseberry sauce (Sos koperkowy i agrestowy) ....................................................................................................................................................................................................................................................

23

62.

Mushroom sauce (Sos pieczarkowy) ....................................................................................................................................................................................................................................................

23

63.

Horseradish sauce (Sos chrzanowy) ....................................................................................................................................................................................................................................................

23

64.

Mustard sauce (Sos musztardowy) ....................................................................................................................................................................................................................................................

24

65.

Hollandaise sauce (Sos holenderski) ....................................................................................................................................................................................................................................................

24

66.

Tomato sauce (Sos pomidorowy) ....................................................................................................................................................................................................................................................

24

67.

Onion sauce (Sos cebulowy) ....................................................................................................................................................................................................................................................

24

68.

"Soubise" onion sauce (Sos cebulowy "Soubise") ....................................................................................................................................................................................................................................................

24

69.

Red sauce (Sos rumiany) ....................................................................................................................................................................................................................................................

25

70.

Gray sauce (Sos polski, szary) ....................................................................................................................................................................................................................................................

25

71.

"Russian" sauce, for fish (Sos "a la russe" do ryb) ....................................................................................................................................................................................................................................................

25

72.

Crayfish sauce (Sos rakowy) ....................................................................................................................................................................................................................................................

25

73.

Sauce powidłowy (Sos powidłowy) ....................................................................................................................................................................................................................................................

26

74.

Currant sauce (Sos porzeczkowy (groseille)) ....................................................................................................................................................................................................................................................

26

75.

Sauce Financière (Sos "financiere") ....................................................................................................................................................................................................................................................

26

76.

Bordelaise sauce (Sos "bordelaise") ....................................................................................................................................................................................................................................................

26

77.

Béchamel sauce (Sos "bechamel") ....................................................................................................................................................................................................................................................

26

78.

Sauce Fines Herbes (Sos "aux fines herbes") ....................................................................................................................................................................................................................................................

27

79.

Madeira sauce (Sos maderowy) ....................................................................................................................................................................................................................................................

27

80.

Orange sauce (Sos pomarańczowy) ....................................................................................................................................................................................................................................................

27

81.

Hungarian paprika sauce (Sos paprykowy (węgierski)) ....................................................................................................................................................................................................................................................

27

82.

Sauce poulette (Sos "poulette") ....................................................................................................................................................................................................................................................

27

83.

Sauce Sainte-Menehould (Sos "Saint Menehould") ....................................................................................................................................................................................................................................................

27

84.

Potato sauce (Sos kartoflany) ....................................................................................................................................................................................................................................................

27

85.

Anchovy sauce (Sos sardelowy) ....................................................................................................................................................................................................................................................

28

86.

Fruit sauces (Sosy owocowe) ....................................................................................................................................................................................................................................................

28

87.

Apple sauce (Sos jabłeczny) ....................................................................................................................................................................................................................................................

28

88.

Chaudeau sauce (Sos szodonowy (chaudeau)) ....................................................................................................................................................................................................................................................

28

89.

Chocolate sauce (Sos czekoladowy) ....................................................................................................................................................................................................................................................

28

90.

Vanilla sauce (Sos waniljowy) ....................................................................................................................................................................................................................................................

28

91.

Milk sauce (Sos mleczny) ....................................................................................................................................................................................................................................................

28

92.

Almond sauce (Sos migdałowy) ....................................................................................................................................................................................................................................................

29

93.

Sauce with fruit syrup (Sos z syropu owocowego) ....................................................................................................................................................................................................................................................

29

94.

Cumberland sauce (Sos "cumberland") ....................................................................................................................................................................................................................................................

29

95.

Mayonnaise sauce (Sos majonezowy (provençal)) ....................................................................................................................................................................................................................................................

29

96.

Light mayonnaise sauce (Sos majonezowy oszczędny) ....................................................................................................................................................................................................................................................

29

97.

Tatar sauce (Sos tatarski) ....................................................................................................................................................................................................................................................

29

98.

Remoulade (Sos "remoulade") ....................................................................................................................................................................................................................................................

30

99.

Mustard sauce (Sos musztardowy) ....................................................................................................................................................................................................................................................

30