John Kane > wrote in
:

>>> Al's Polish-Florentine Sausage Soup yes.
>>
>> I use cabage not spinach so NO. The recipe I posted mentions cabage
>> in the note section and that's what I use. It started life with
>> spinach but now it is made with cabbage. Somewhat like Nancys
>> excellent Tortillia soup tastes best made with Italian sausage.
>>
> I have no complaint with the recipe, it looks excellent. I just
> object to the comparison to boeuf bourguignon.
>

Well of course cabage soup isn't boeuf bourguignon.

But a beef stew made mostly with red wine, onions, mushrooms, tomatoes
and of course beef is somewhat close. I used 1 cup merlot and about 2 oz
sherry, so made mostly is the correct phrase. The adding of sherry is
only to add sweetness. I didn't use carrots which could also add
sweetness. Grape tomatoes are excellent in braised dishes as they
explode flavour into your mouth when their skin is punctured with your
teeth.

I'm saving the carrots for the soup. Where I appreciate carrots more.
Plus carrots and dill are a good match. Just as is sour cream and dill
are. In which both are in my cabbage and bean soup.

If you believe I posted a recipe for cabbage soup and naming it boeuf
bourguignon you are mistaken and I suggest you re-read the orginal post.
where I thought I had enough gumtion to cook 3 or 4 large meals in one
day. Which turned out false. Sunday will be soup day. As today was boeuf
bourguignon day and last thursday was smoked pork butt.

Tomorrow I dine out and find out if I'm a fool or not.

Later tonight I'm BBQ grilling my first steak of the season as earlier
today I stuffed my face with my version of boeuf bourguignon. As a side
grilled mushrooms brushed in Italian salad dressing. I will mourn the
passing of the second of 4 steaks I have. But it won't stop me. I would
like to eat my steak/cake and have it as well.



--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.