Bulgarian Peasants Daily Soup (1930s)
This recipe is taken from Recipes Rare from Everywhere, published in 1930 by Pauline Quirin Peto which I haven't really looked at properly. It is available on Amazon and contains a whole load of weird and classic recipes.It reminds me of the Peasants Revolt, cunningly I found a picture that depicted it, so here you go. Yeah, I know its an English thing, but you have to get in to the spirit!
So what do you need to tell that the Peasants are revolting? Boom boom.
Ingredients:
3 Pimentos
6 Tomatoes
4 Onions
2 Leeks
The hearts of 3 small cabbages
3 teacupfuls of haricot beansHerbs
The Haricot Beans need to have been cooked [boiled] the day before to the point of being nearly boiled enough but not quite.
1. Cut up all ingredients, not very fine (except the beans), add 3 or 4 spoonfuls of butter. Let the mixture cook but not brown.
2. When the vegetables have begin to soften, pour 1 quart of any meat stock over them and let the mixture simmer for half an hour. Remove any scum.
3. Have a quantity of boiling water ready, just enough for six full plates of soup in a saucepan.
4. Stir in the mixture well and drop in the Haricot beans, 2 spoonfuls of tomato sauce and a teacupful of rice, already cooked.
5. Stir it up well and cook further for another quarter of an hour and serve hot with grated cheese.
3 Pimentos
6 Tomatoes
4 Onions
2 Leeks
The hearts of 3 small cabbages
3 teacupfuls of haricot beansHerbs
The Haricot Beans need to have been cooked [boiled] the day before to the point of being nearly boiled enough but not quite.
1. Cut up all ingredients, not very fine (except the beans), add 3 or 4 spoonfuls of butter. Let the mixture cook but not brown.
2. When the vegetables have begin to soften, pour 1 quart of any meat stock over them and let the mixture simmer for half an hour. Remove any scum.
3. Have a quantity of boiling water ready, just enough for six full plates of soup in a saucepan.
4. Stir in the mixture well and drop in the Haricot beans, 2 spoonfuls of tomato sauce and a teacupful of rice, already cooked.
5. Stir it up well and cook further for another quarter of an hour and serve hot with grated cheese.
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