Dimitri wrote:
> > wrote in message
> ups.com...
> > Friends,
>
> <Snip>
>
> > Here is my current repertoi
> >
> > Chicken Soup
> > Chile (or is it Chili?)
> > "Vegetarian" Beef Stew
> > Cabbage and Sausage Soup
> > Clam Chowder
> > Minestrone
> > Jambalaya
> > Beef and Noodles
>
> Sweet-and-Sour Cabbage Soup
>
> The Author says: This recipe comes from cookbook author Lisa Yockelson's late
> mother, Irene. "My mother always used-top rib and plain water, although I enrich
> the soup with a mixture of beef broth and water. I think it makes a more
> well-rounded, full bodied soup." Lisa remembers eating the soup throughout the
> year and especially at Hanukkah." --
>
>
> Ingredients
> 2 pounds top rib (flat brisket)
> 1 quart light beef broth
> 1 quart water
> 2 onions, diced
> 3 cups tinned tomatoes, finely chopped, with their juice
> 1 cup tomato sauce
> 2 pounds cabbage, coarsely shredded or very thinly sliced
> 1 teaspoon sour salt
> 1/2 teaspoon freshly ground black pepper, or to taste
> 2 tablespoons sugar
> 3 tablespoons golden raisins
>
> Instructions
> Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to
> a boil over moderate heat and skim off the gray residue for 5 minutes, or until
> every last bit of residue has been cleaned off the top. Add the onions,
> tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.
> Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the
> meat is very tender. Stir in the raisins, set the lid to the pot slightly askew,
> and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and
> pepper as necessary.
> Serve the soup with boiled potatoes, a side of meat accompanied by a good strong
> horseradish, and dark bread.
> Yield: 8 servings
>

This sounds very interesting. What is sour salt?


>
> The Famous Senate Restaurant Bean Soup Recipe
>
> 2 pounds dried navy beans
> four quarts hot water
> 1 1/2 pounds smoked ham hocks
> 1 onion, chopped
> 2 tablespoons butter
> salt and pepper to taste
> Wash the navy beans and run hot water through them until they are slightly
> whitened. Place beans into pot with hot water. Add ham hocks and simmer
> approximately three hours in a covered pot, stirring occasionally. Remove ham
> hocks and set aside to cool. Dice meat and return to soup. Lightly brown the
> onion in butter. Add to soup. Before serving, bring to a boil and season with
> salt and pepper. Serves 8.\
>

This is one that I forgot to put on my list. Though I didn't know it
was called "The Famous Senate Restaurant Bean Soup Recipe". I use ham
shanks instead of hocks. The hocks where I'm from just don't have meat
on them anymore. I also add grated carrot.

>
> Shabu Shabu
>
> Shabu-shabu means "swish-swish," referring to the swishing action when you cook
> a very thin slice of beef in hot water.
> On a portable range, place a medium-sized pot (1/2 gallon should do). Place a
> couple of slices of kombu (a type of kelp) and cover with cold water. Gently
> bring the water to a boil and remove the kombu just before it actually starts to
> boil. When the water is boiling very, very gently, you're set.
> On your table you should have: (for 4 people)
>
> Ingredients:
> 1 lb very thinly sliced beef (sirloin), preferably grain-fed.
> Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
> 8 shiitake mushrooms
> 1/2 lb enoki mushrooms
> 1/2 lb shimeji mushrooms
> 1/2 lb shirataki
> 1 lb chinese cabbage
> 1/2 lb watercress, to substitute for spring chrysanthemum leaves
> 1 lb tofu, cut in 1 in. cubes, pressed and drained
> any other ingredients you want to use
>
> Dipping sauce:
> In a small bowl, you should have 2 parts soy sauce and 1 part lemon juice, as a
> dipping sauce.
> Simply take one of the items, swish it around in the hot water from a few
> seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.
> Copyright (c) Ken Iisaka. May be distributed freely provided this copyright
> notice
>
> When all the vegetables are done (cooked and eaten) the broth left is a great
> soup.
>
> Dimitri