Text 8473, 126 rader
Skriven 2014-01-03 07:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fleischig 11
====================
 DD> Well, hell. I had to go look that one up. None of my handy Jewish
 DD> folks  had ever heard of it. "Containing meat or being used for a meal 
 DD> containing meat, for purposes of kashrut - German"

Funny, I learned the trichotomy fleischig/milchig/pareve
pretty much all together, as the terms out of each other's
context don't mean much.

There are actually 7 distinct types of foods (at least),
if one adds the passover variable and doesn't ignore the
treif (trayf).

 DD> After I told them what it meant -- "Of course. It's a German word. We 
 DD> speak mostly American and a smattering of Yiddish for a little salt to
 DD> the mix." Then his wife said "It's probably Yiddish, too. Just that
 DD> you  (husband) never heard of it."

That's the problem. Your friends, males, aren't sufficiently
plugged in to the old country culture, which I suppose must
be passed along, as is Jewishness itself, by the female line.

 DD> Title: Fleischig Lokshen Kugel 
 DD> 6 oz Shmaltz (chicken fat)

Interesting that they use the more formal spelling of the
one term (fleischig vs. fleishig) and the less formal one
of the other (shmaltz vs. schmaltz).

There is the transliteration problem here, too, as Yiddish
was usually spelled with Hebrew characters, the "shin" and
the German sch both corresponding to the sh sound.

Russian Borshch
Categories: soup, stew, Russian, Ukrainian
Yield: 6 servings 

h - Beef Stock
3 lb beef shanks or 2 1/2 lb beef chuck on the bone
- well rinsed
8 c cold water
1 lg onion, coarsely chopped
1 lg carrot, peeled and coarsely chopped
1 celery rib, coarsely chopped
1 stock sachet
h - Soup
1 lb beets, trimmed and peeled
3 lg carrots, trimmed and peeled
1/4 lg cabbage, shredded
2 lg peeled and thinly sliced potatoes
2 lg diced onions
2 Tb tomato paste
1 Tb sugar
salt and pepper
sour cream
fresh dill
lemon wedges
h - Ukrainian Caraway Dumplings
1 c all-purpose flour
2 ts baking powder
1/2 ts salt
1 ts caraway seeds
1/2 c milk
1 lg beaten egg
pepper

This recipe for Russian beetroot soup or borshch is made
with beef, cabbage, carrots, potatoes, onion and beets.
Turnips and other root vegetables can be added, if desired.
Contrary to popular belief, Russians don't spell their
beetroot soup borscht (that's a Yiddish spelling) and it's
really not a Russian invention (the Ukrainians claim it as
theirs). Nor are beets the predominant ingredient in Russian
borshch. That's probably why this stew-like soup is orange
from the carrots and tomato paste, not red. Poles call their
beet soup barszcz and it has the ruby-red color most people
associate with beet soup. Russians call their cold beet soup,
which is very red in color, svekoljnik. In Ukraine, beet soup
is made in infinite varieties, but some resemble the Russian
version and are also called borshch. This soup is excellent
with little pirozhki (similar to pierogi), or Ukrainian
Caraway Dumplings cooked right in the broth. But it's
delicious without them.

To make the beef stock. Combine beef and water in a stockpot
over medium heat. Bring to a boil, reduce heat and simmer
gently. Skim top surface until impurities no longer appear,
about 30 min.

Add onion, carrot, celery and tie stock sachet to pot handle
and drop into pot. Simmer, covered, for 1 hr or until meat
falls off the bone, adding water as needed to cover.

Pull up on stock sachet string and remove. Remove beef to a
bowl and pull the meat off the bones, chop into bite-sized
pieces, and set aside. Strain stock into a clean, heatproof
container, pressing on vegetables to obtain maximum flavor.
Discard vegetables.

To make the soup. Cook the beets and carrots in the beef
stock, covered, until tender, about 45 min. Remove from
broth, let cool and then coarsely shred. Set aside.

While beets and carrots are cooling, add cabbage, onion
and potatoes to broth. Bring back to a boil and simmer
20 min, covered, or until tender. Add beets and carrots,
tomato paste, and salt and pepper to taste. If serving
with caraway dumplings, drop the batter into the soup
at this point.

To make the caraway dumplings: In a small bowl, whisk
together flour, baking powder, salt and caraway seeds.
In a separate bowl, whisk together milk and beaten egg.
Add to flour mixture and blend with a fork until a stiff,
sticky batter results. Using a tablespoon or a small
cookie scoop, transfer batter to simmering (not boiling)
soup. Cover and let steam 5 min. Turn dumplings over and
steam another 5 min, covered. Add the reserved meat to
soup and heat through.

Serve in warmed bowls with a dollop of sour cream, fresh
dill and a lemon wedge, if desired.

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