Eastern European Soup And Sandwich Food

EASTERN EUROPEAN SOUP AND SANDWICH

Steps:

• Combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. Cook covered over medium-high heat until vegetables are tender, 20 minutes.
• Meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. Spread pate on bread and cut each slice in half.
• Trim radishes and slice cucumber. Arrange on platter with open-faced sandwiches.
• To complete soup, stir in beets and dill. Ladle soup into mugs and top with sour cream. Serve hot soup with sandwiches and vegetables.

EASTERN EUROPEAN HOT YOGURT SOUP

Steps:

• Bring broth to boil in sauce pan.
• Season with salt and pepper.
• Lower heat.
• Combine yogurt, flour and beaten egg yolks.
• Stir 3 T broth in mixture.
• Mix well.
• Return to broth.
• Cook over low heat.
• Stir 1 or 2 minutes.
• Add butter and mint and serve.

SMOKED FISH PATE

Steps:

• Remove skin and bones from fish and separate into individual flakes with a fork.
• Mix cream cheese, lemon juice, and onion.
• Whip until smooth and fluffy.
• Add fish and parsley and mix.
• Chill for 1 hour.
• Serve with assorted crackers.

ONION AND HERRING SANDWICH - SMORREBROD

Steps:

• Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
• Cut each buttered slice in half crosswise or into 2 (4-by-2-inch) pieces.
• Top each piece of bread with one-eighth of the herring, placing the fish smooth-side up.
• Top each with several onion rings and 1 tomato wedge.
• Garnish with watercress or parsley.

SHURPA - AN EASTERN EUROPEAN LAMB SOUP

Steps:

• Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes more.
• Spoon off all the fat from the pot, then add the stock, and bring to a boll. Reduce the heat to low, cover, and simmer until the lamb is tender, about 1-1/4 hours.
• Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
• Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more.
• Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes.
• Serve the soup garnished with plenty of cilantro.

SMOKED FISH PATE

Steps:

• Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
• Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
• Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
• Remove and garnish with additional parsley and capers if using.
• Servie with crackers or for a chunkier pate, use toast points.