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Classic
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page 25
Method:
After preparing the rice soup as described in Style No. 4, add to it the
following dressing:
Place the butter in a frying pan and bring to the burning point, then put into
it the onion, well chopped--(bread crumbs will do instead). Shake some pepper
over it, and when the onion is fried to a brown shade, pour it into the soup
gradually and stir. Lemon may be conveniently served with this soup.
7. VEGETABLE SOUP.
SEBZEVATLI TCHORBA
Ingredients:
Stock .................................................... for 6 plates.
Carrot .............................................................. 1.
Celery ....................................................... 6 stalks.
Dry Onions .................................................. 2, medium.
Parsley ....................................................... 1 bunch.
Salt and pepper, to taste.
Method:
Slice very finely the carrot, the celery, the onions and the parsley into the
broth, and simmer until the vegetables are well done, and, after seasoning to
taste, serve.
Some prefer
frying the vegetables in butter, before boiling them in the broth.
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