For most people in the world, soup serves as a humble economy food, according to the frugal principle of “waste not, want not.” Wealthier households use whole chickens, pork to make the very best stock, while the poor often rely on carcasses and scraps from butchering.
German Cherry Soup.
Boil 1 quart of cherries until soft; sweeten to taste. Add some grated lemon peel, some cinnamon, 1 bottle of red wine and 2 bottles of water. Serve ice-cold with macaroons.
Hungarian Chicken Soup.
Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well-beaten eggs; let all get very hot. Sprinkle with chopped parsley and serve at once.
Russian National Soup.
Chop and fry all kinds of vegetables until tender. Make a highly-seasoned beef broth; add the fried vegetables, 2 boiled beets chopped fine, some chopped ham, 1/4 teaspoonful of fennel seed, 2 sprigs of parsley chopped. Let boil well; then add 1 cup of hot cream and serve at once.
Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and a herb bouquet. Then cook 1/2 cup of barley in 1 quart of soup stock until tender. Pour all together and let cook until meat is very tender.
The lentil soup.
The meal includes fresh-chopped carrots, potatoes added to some lentils and dried thyme in a pressure cooker.