Must Try Soup and Salad Recipes
A meal is never complete without either a soup or a salad as an appetizer. Salads are fairly easy to make while soups differ on the level of difficulty of its execution. However, compared to main courses, these can be whipped up in no time.
Quick Chinese Egg Drop Soup
Ingredients:
4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten
2 to 3 green onions, finely diced
Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.
Note: You can also add sliced mushrooms to this.
Gaisburger Marsch (Brisket of Beef Soup/Stew)
Ingredients:
1 pound brisket of beef
1 pound soup (stewing) bones
5 ounces celery
1 small root of parsley
1 to 2 leeks
1/2 onion
1 bay leaf
3 cloves
peppercorns
salt
1/2 pound potatoes
1 to 2 ounces butter or margarine
3 onions
6 to 8 ounces cooked egg noodles
Place meat and bones in a saucepan and cover with water. Bring to a boil. Remove froth. Clean vegetables and add to stock. Stir in herbs and spices. Cook for 90 minutes.
Peel potatoes, wash and cut into small cubes. Cook potatoes separately in salted water. Drain when tender. Remove meat and bones from stock. Dice meat. Strain stock.
Melt butter or margarine in a pan, add sliced onions and braise until golden brown. Alternately put meat, potatoes, and boiled noodles in a soup tureen layer by layer. Cover with hot stock. Sprinkle with braised onions before serving.
Pungent Thai Sauce For Soups
Ingredients:
1 teaspoon garlic, finely chopped
1/2 cup Rose's Lime Juice
3 teaspoons cayenne pepper
3 tablespoons fish sauce
2 tablespoons soy sauce
6 teaspoons sugar
Combine the ingredients in a bowl and whisk to incorporate.
FRESH CUCUMBER SALAD RECIPE
Ingredients:
6 cups fresh cucumbers
1 cup sweet pepper, sliced thin
2 onions sliced into rings
1 teaspoon salt
1 teaspoon celery seed
2 cups sugar
1 cup white vinegar
Directions:
Mix well. Put in refrigerator, let stand overnight.
CUCUMBER AND GREEN SEAWEED SALAD RECIPE
Ingredients:
2 cucumbers
2 radishes
Salt as needed
1 3/8 ounce green seaweed
Dressing:
3 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon sugar
2 teaspoons
kelp-flavoured fish stock
Directions:
Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.
Pour boiling water over green seaweed and cut into bite-size pieces.
Thoroughly mix dressing ingredients and add to cucumbers and seaweed just before serving.
About The Author
Low Jeremy maintains http://Salad-Making.ArticlesForReprint.com. This content is provided by Low Jeremy. It may be used only in its entirety with all links included.
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