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Brennsuppe
soups/stews, german
50 gm fat (a generous 3 tbsp)
4 tablespoon flour
1 1/2 quart water
1 salt
1 pepper
1 onion, chopped
1 caraway seeds
1 seasoning herbs
Heat the fat, add flour, and make a roux. Add the chopped onion. Add the water, and season to taste with salt, caraway seeds and other seasoning herbs (e.g. thyme, savory, marjoram).
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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