Orleans broth is a soup that Every fan of broth should try. Its taste and form of serving are extraordinary, and the recipe for the dish is over 100 years old.
Poles know the broth as straightalthough a very essential soupreigning on many Sunday tables. Only thin pasta is traditionally added to it. Chopped can also be served on the plate parsley, cooked carrots or pieces of cooked meat.
However, there are different versions, forms of broth and one of them is the Orleans broth. It was created through combination of Polish cuisine and ameroarwhen some compatriots emigrated overseas.
Orleans broth is no different from the Polish broth in the method of preparation, only a way of serving. American version It is served with rice instead of pasta threads. We will find in the soup Poultry meatballs and green peas. This combination may seem unusual, but thanks to it the soup becomes extremely nutritious and filling. It is really tasty.
The recipe for the Orleans broth comes from 1917specifically from the book “Polish-American cuisine. The only appropriate cookbook for Polish housewives in America. “The recipe contained in the work It has been the best for years And he can effectively move us in time.
Orleans broth comes out delicious, aromatic and very filling. It warms up well and leaves nice memories for a long time. Be sure to try and Surprise your familyę. They certainly haven’t eaten such broth yet.
Ingredients:
- 2 liters of broth,
- 200 g of poultry minced meat,
- 1 kaiser soaked in milk or water,
- 2 yolks,
- 1 cup of dry rice,
- 1 cup of green, frozen peas,
- sun,
- pepper,
- nutmeg.
Pour rice into the pot, and then Pour it with two glasses of water. Salt and cook until tender. While cooking Put minced meat in a bowl, season with salt, pepper, nutmeg To taste. Add the squeezed, soaked kaiser to this. Mix the meat with the additives and then form it from it longitudinal meatballs.
Heat clarified butter in a frying pan, and when it is warm, Put the meatballs on them and fry for a few minutes. Take off the meat from the pan and heat the next portion of butter on it. Put the cooked to warm fat, cooled rice and fry it for about 5 minutes. During this time, mix him all the time so that he does not burn.
Heat the broth and add frozen peas and meatballs to it. Cook for 5-10 minutes. Serve the ready -made Orleans broth on a plate with rice, meatballs and peas.
Source: “Polish-American cuisine. The only appropriate cookbook for Polish housewives in America” AJK 1917, Terazpoczycza.pl
