My most recent addition to my old veggie cookbook collection is a German publication from 1916, "Kochbuch für die fleischlose Küche: 300 Koch-, Brat- und Backvorschriften" by Frau Anna Barnbeck. It's in glorious fraktur, with its long s, minimalist k and obsolete ligatures. The current rules on whether to use ß or ss didn't apply back then. It's is a fun and lovely thing. The first recipe in the book is Reissuppe, rice soup.
1. Reissuppe. (Für 6 Personen.) 100g Reis, 30g Palmin oder auch 1/2 Palmin und 1/2 Kuhbutter, 2l Wasser, Suppenkraüter*), Salz, 1/2 Teelöffel Pflanzenextract.
*) Unter Suppenkraüter rechnet man einige Kl. Karotten, Kl. Stückchen Oberkohlrabi, Sellerie, Lauch, Porree, junge Erbsen u.s.f., je nach Geschmack und Gewohnheit.
Man läßt das Palmin (Mischfett) mit einer Messerspitze Zucker heiß werden, tut den gewaschenen Reis sowie Suppenkräuter hinein, läßt diese kurze Zeit dünsten, jedoch nicht bräunen, und gießt das heiße Wasser hinzu. (Noch besser ist, für fleischähnliche Suppen das abgegossene Kartoffelwasser zu verwenden.) Nun gibt man das etwa noch fehlende Salz hinein und läßt die Suppe 1/2 Stunde kochen; 1/2 Teelöffel Pflanzen-extract macht die Suppe kräftiger im Geschmack.
Um einen fleischbrühähnlichen Geschmack zu erzielen, kann man mit dem Salz noch 1-2 Esslöffel geriebenen Schweizerkäse beifügen.
1. Rice soup. (for 6 people.) 100g rice, 30g Palmin or 1/2 Palmin and 1/2 cow butter, 2l water, soup vegetables*), salt, 1/2 teaspoon plant extract.
*) Under "soup vegetables" one expects a little bit of carrot, a small amount of kohlrabi tops, celery, onion, leeks, young peas, etc, according to taste and habit.
Heat the Palmin (mixed fats) with a pinch of sugar, and add the washed rice and soup vegetables, allow to cook for a short time, but do not brown, and pour in the hot water. (Even better, for meaty soup, is to use decanted potato water.) Now add salt to taste and let the soup boil for 1/2 hour, 1/2 teaspoon vegetable extract makes the soup stronger in taste.
To achieve a meat-stock-like taste, you can add
another1-2 tablespoons of grated Swiss cheese with the salt with grated Swiss cheese.
The recipe makes 6 starter-sized portions, or 2-3 meal-sized ones.
Palmin is a flavourless hydrogenated coconut fat used for frying and baking. It's still available in Germany. Use a vegan margarine suitable for frying (absolutely not Pure!) or olive oil. Even if you are in Germany, as Palmin is something like 96% saturated fat and probably best saved for special occasions.
The recipe uses two words both used to mean "leek" these days - Lauch and Poree. Lauch seems more generic to me, so I translated it as "onion". I think allium might be the right sense.
"A pinch of" sugar is literally "a knife tip of" sugar. I just thought that was interesting.
So, in practical terms, how did I make this soup yesterday?
Feòrag's German Rice Soup
100g (approx 1/2 cup) brown rice
1 tbl olive oil
1 tbl vegan margarine
2l. water (actually, just enough to make meal-size soup for 2. I didn't measure it)
A handful of finely chopped mixed vegetables
1 tbl vegetable stock powder
Heat up some of the water in a small pan and dissolve the stock powder in it, making sure it's well mixed and not lumpy. Optionally, heat the rest of the water in the kettle while you get on with the next bit.
Heat the margarine and oil (with a pinch of sugar, which I forgot), and add the washed rice and vegetables. Sauté gently for a few minutes, but do not brown. Add the stock and the remaining water, cover, bring back to the boil and simmer until the rice is done.
I would normally have added a bit of nutritional yeast to mine on serving, and I added a load of black pepper. Additionally, for a bit of fun, there were some Redwood Cheezly Pepperjack bites in the fridge in need of eating, so I quickly browned them and used them as croutons. It worked rather well.
The rice and vegetables would be amenable to steam-frying if a low-fat version was desired.
- Current Mood: accomplished