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Czech Soups.
Czech Soups: GARLIC SOUP
"GULASOVA POLEVKA" 2 onions, chopped 2 tablespoons butter 1/4 teaspoon paprika 1 pound diced beef (chuck or shank) 1/4 cup butter 1/4 cup flour 6 cups boiling water 1 1/2 cups diced vegetables (carrot, parsnip, celery root) salt to taste 1 pound diced potatoes 1/4 teaspoon celery seed dash of pepper Fry onion in the 2 tablespoons butter. Add paprika and meat. Cook slowly until brown (about 30 minutes). Melt the 1/4 cup butter, blend in flour, and fry until golden, stirring constantly. Add to meat with water, vegetables, and salt. Simmer for 20 minutes. Add potatoes, caraway seeds, and pepper, and simmer until potatoes are tender (20 to 30 minutes). Serves 4 to 6. "DRSTKOVA POLEVKA" 1 1/2 pounds tripe 6 cups water 4 tablespoons flour 1/4 teaspoon paprika 4 tablespoons lard 1 1/2 cups sliced vegetables (carrot, parsnip, celery root, onion) 3 tablespoons butter dash of pepper salt to taste pinch of marjoram 1 tablespoon minced parsley 1 clove garlic, minced 1 cup diced cooked smoked meat (optional) 1 cup sliced frankfurters (optional) Wash tripe in boiling water and clean well. Simmer in water, salted, until tender (about 2 hours). Remove from stock. Brown flour and paprika lightly in lard; brown vegetables in butter. Add both mixtures to soup. Simmer for 10 to 15 minutes. Cut tripe into narrow strips; return to soup. Add pepper, salt, marjoram, parsley, and garlic. Add the smoked meat or frankfurters, if you like. Serves 4 to 6.
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