In article >,
Melba's Jammin' > wrote:
> Reserved stock and juice will be used for Sour Soup next week.

Couldn't wait until next week for the Sour Soup. I made some for
supper. I fried up a small onion, diced, in a tablespoon or so of oil,
then added a couple tablespoons of flour to it and browned it all (this
mixture is called 'zaprashka' and is something of a staple in peasantly
Slovak fare. Call it roux if you want to class it up.

I added about a pint of that hock stock to it, along with about half a
cup of chopped kraut and maybe 1 cup of chopped hock meat and chicken
breast meat (I was using some of what Rob hadn't eaten). Then added the
pint of reserved kraut juice and brought it all to a boil for a couple
minutes. Not having any homemade lechky (small noodle squares --
Margaret's got another name for them--I think fleckerln or something) on
hand, I poured this wunnerful soup over some cooked ditalini and enjoyed
all of it over the course of three bowls. It all came out even. No
soup left, no ditalini left. This soup, BTW, is best served scaldingly
hot with a fair amount of fresh-ground black pepper on top.

OT: Just found out that my grand-niece Cynthia won the MN State Girls
Gymnastics competition for her performance on the uneven parallel bars
last night. Star Tribune called her a one-event wonder. :-) She did
damage to her ACL a while back and couldn't compete for a year in a
couple other events. She got the title with 9.85something points. Go,
Sid!
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.