Green Kern Soup Ii Food

GREEN KERN SOUP

Steps:

• Soak kern overnight; drain well.
• Add water and salt; simmer until tender, about 8 hours.
• Add onion, garlic, carrot and pepper after two hours of cooking.
• Add soup stock from time to time as the water evaporates.
• Add any remaining stock at the end of cooking.

PAMELA GUROCK'S GRUENKERN SOUP

Steps:

• Put all the ingredients in a pot and add 12 cups water. Bring to a boil over medium heat, periodically skimming the foam that comes to the top. Reduce heat and simmer 2 hours and 15 minutes.
• With a slotted spoon, take out the meat and bones and allow them to cool. Meanwhile, skim the fat off the soup. Scoop out any marrow from the bones and return it to the pot.
• Separate the meat from the bones, discarding fat and gristle. Chop the meat into 1/2-inch cubes and return it to the pot. Season to taste with salt and pepper.

GREEN KERN SOUP II

Steps:

• Soak green kern in a bowl of water overnight.
• Put on soup meat, add carrot, onion, celery, parsley, tomatoes, potato (this is a very flexible recipe -- any vegetable you have on hand will work just fine).
• Cover tightly and let simmer over a low heat three or four hours.
• Put the green kern on to boil in lightly salted water.
• As it boils down, keep adding soup stock from the kettle of soup on the stove, always straining through a fine sieve, until all has been used.
• Serve hot as is or strain and garnish with toasted croutons or toasted rye bread.

BULGARIAN MEATBALL SOUP II

Steps:

• *Note: Remove most of the seeds from the chiles.
• Combine beef, rice, paprika and savory.
• Season to taste with salt and pepper.
• Mix lightly but thoroughly.
• Form into 1-inch balls, then roll in flour.
• Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes.
• Add meatballs, cover and bring to boil again.
• Reduce heat and simmer 20 minutes.
• Add chiles and simmer, covered, 40 minutes or until rice is cooked.
• Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed.
• Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.
• Heat and stir until soup is thickened slightly, but do not allow to boil.