1. After the white parts have been removed for the panada, return the rest of the chicken to the saucepan, with the liquid.
2. Add one blade of mace, one slice only of onion, a little salt, and a piece of lemon peel; carefully remove every particle of fat. Vermicelli is very well adapted for this broth.

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Ingredients:
ZAKWAS:
2 cups pre-boiled warm water
100 g (3.5 oz) rye flour
2 garlic cloves, minced
ZUREK:
100-200 g (3.5 to 7 oz) white sausage (polska kielbasa)
1 bay leaf
2 corns of allspice
salt, pepper
2-3 Tbs sour cream

Preparation:

1. ZAKWAS: Mix rye flour with warm water and garlic. Pour into a glass jar or crockery bowl, cover with cheesecloth and let stand in a warm place for 5-6 days. (The fermentation and sour smell is a sign that it’s getting good) Strain and use as required.
2. ZUREK: Cook sausage in 1 l of water with bay leaf and allspice for 30 minutes. Add strained zakwas (only liquid). Season with salt and pepper. Cook for 5 minutes.
   Serve with sour cream.
   You can also add chopped, cooked potatoes, chopped hard boiled egg, fried bacon or/and fried onion.

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Ingredients:
300 g (10 oz) chopped spinach
1 ( 250 g; 9 oz) package cheese tortellini
425 g ( 14.5 oz ) chicken broth
1/4 tbs dried basil
1/4 tbs garlic powder
1/4 cup of grated Parmesan cheese
salt, pepper

Preparation:

1. In a large pot, combine the spinach and chicken broth. Bring to a boil.
2. Add tortellini and simmer until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper. Serve in soup bowls sprinkled with Parmesan.

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Ingredients:
1 whole fresh chicken
1 medium white onion, chopped
3 stalks celery, diced
5 whole carrots, diced
3 cloves garlic, minced
3 cans chicken broth
salt and pepper
egg-noodles

Preparation:

1. Cover chicken with water in a large stove top pan. Add chicken broth, carrots, celery, garlic and onions. Boil until chicken is done.
2. Remove chicken and debone. Place chicken back in pot.
3. Add additional water to soup mixture if needed, usually about 4 cups. Bring soup mixture to boil and then add noodles.
4. Boil soup until noodles are soft and ready to eat. Salt and pepper to taste.

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Ingredients:
3 potatoes
3 carrots
3 turnips
2 heads of celery
2 stalks of parsley
3 onions
3 qt. water
salt
black pepper
red pepper

Preparation:

1. Slice thinly potatoes, carrots, turnips, the undesirable parts of 2 heads of celery, stalks of parsley and onions.
2. Cook the onions in a little butter until they turn a yellow brown, then add the other ingredients. Season well with salt and black pepper, also a pinch of red pepper.
3. Put all together in a stew-pan, cover with water, stand on range and simmer about three hours.
4. Strain soup into stew-pan, place on range, and when hot add Marklose Balls.

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Ingredients:
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3 pints milk
1 level teaspoonful of salt
a pinch of grated nutmeg
1 1/2 tablespoons boiled beets
FOR MARROW BALLS:
1 tablespoon finely cut marrow,
3 tablespoons fine bread crumbs,
1 teaspoon chopped parsley,
salt and pepper to taste
1 raw egg

Preparation:

1. Put into a saucepan one and a half tablespoons each of butter and flour. Stir on the fire until smooth, then add by degrees three pints milk and boil up.
2. Season with a level teaspoonful of salt and a pinch of grated nutmeg. Color pink with one and one-half tablespoons boiled beets run through a sieve.
3. MARROW BALLS: One tablespoon finely cut marrow, three tablespoons fine bread crumbs, one teaspoon chopped parsley, salt and pepper to taste. Work into a smooth paste, adding a raw egg to help render it smooth. Form into a ball size of a filbert; drop into boiling water; cook fifteen minutes. Serve in the soup five balls to the plate.

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Ingredients:
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)

Preparation:

1. Dredge oxtail in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling. Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.
2. Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.
3. Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender; if you like, mix in sherry. Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

source: about.com

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Ingredients:
5 Tbsp oil
1 onion, chopped
2 garlic cloves, minced
2 fresh parsley sprigs
3 fresh celery sprigs
800 g (1.75 lb) fresh ripe tomatoes, peeled and chopped
1 l (1 qt) water
1 tsp sugar
100 g (3.5 oz) rice
1 tsp flour
salt, pepper
100 g (3.5 oz) grated parmesan cheese

Preparation:

1. Sauté onions, garlic, parsley sprigs and celery sprigs in oil, stirring occasionally until onion is tender.
2. Stir in tomatoes and continue to cook over medium heat, adding water occasionally, about 30 minutes. Season with sugar, salt and pepper. When tomatoes are cooked, remove parsley sprigs and celery sprigs. Puree soup and then strain the mixture through a sieve.
3. Fry flour in 2 Tbsp oil. Add strained soup. When it starts to boil, add rice and cook until rice is tender.
4. Remove from heat, sprinkle with grated parmesan cheese and serve.

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Ingredients:
1 pint dried okra
1 gallon beef stock
1 quart of tomatoes, (strained through a colander)
1/2 cupful of rice
1 pint chopped Irish potatoes.
salt
green pepper, or cayenne
chopped celery and onion

Preparation:

1. Soak in a little cold water for an hour or two one pint of the dried okra, add this with the water to one gallon of good strong beef stock. Also one quart of tomatoes, (strained through a colander), a half cupful of rice, and one pint of chopped Irish potatoes.
2. Season with salt, green pepper, or cayenne, chopped celery and onion. Boil in a porcelain kettle at least five hours, stirring frequently with a silver spoon, or new wooden spoon, or the soup will become dark. The gallon must be maintained by adding boiling water at intervals as required.
3. This should result in a rich, thick soup, such as is liked in the South. Some cooks prefer to boil meat and vegetables together, removing the meat when tender, cutting it into pieces, and returning it to the soup a few minutes before serving.

Mrs. William C. Hill

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Ingredients:
4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each;
any bones, trimmings of poultry, or fresh meat,
1/2 a lb. of lean bacon or ham,
2 oz. of butter,
2 large onions, each stuck with 3 cloves;
1 turnip,
3 carrots,
1/2 a leek,
1 head of celery,
2 oz. of salt,
1/2 a teaspoonful of whole pepper,
1 large blade of mace,
1 small bunch of savoury herbs,
4 quarts and 1/2 pint of cold water

Preparation:

1. Cut up the meat and bacon or ham into pieces about 3 inches square.
2. Rub the butter on the bottom of the stewpan; put in 1/2 a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents.
3. When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve.
4. This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.

Time: 5-1/2 hours.

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