Page:Zupy i sosy.djvu/33

Index of Recipes

I. SOUPS

II. HOW TO PREPARE SOUPS ....................................................................................................................................................................................................................................................

3

1.

Beef broth (Rosół z wołowiny) ....................................................................................................................................................................................................................................................

5

2.

Boullion served in cups (Buljon podawany w filiżankach) ....................................................................................................................................................................................................................................................

6

3.

Julienned vegetable broth (Rosół z jarzynami (julienne)) ....................................................................................................................................................................................................................................................

6

4.

Veal broth (Rosół z cielęciny) ....................................................................................................................................................................................................................................................

6

5.

Lamb broth (Rosół z baraniny) ....................................................................................................................................................................................................................................................

6

6.

Chicken broth (Rosół z kury) ....................................................................................................................................................................................................................................................

7

7.

Clear calf's head broth (Rosół czysty z główki cielęcej) ....................................................................................................................................................................................................................................................

7

8.

Beetroot soup (borscht) (Barszcz) ....................................................................................................................................................................................................................................................

7

9.

Borscht with sour cream (Barszcz zabielany) ....................................................................................................................................................................................................................................................

8

10.

Borscht in cups (Barszcz w filiżankach) ....................................................................................................................................................................................................................................................

8

11.

Volyn (Ukrainian) bosrcht (Barszcz wołyński) ....................................................................................................................................................................................................................................................

8

12.

Lithuanian borscht (Barszcz litewski) ....................................................................................................................................................................................................................................................

8

13.

Beetroot borscht (Barszcz z botwiny) ....................................................................................................................................................................................................................................................

9

14.

Vegetarian borscht, or borscht for fasting (Barszcz jarski lub postny) ....................................................................................................................................................................................................................................................

9

15.

Cabbage soup (Kapuśniak) ....................................................................................................................................................................................................................................................

9

16.

Lazy cabbage soup (Kapuśniak leniwy) ....................................................................................................................................................................................................................................................

9

17.

Sorrel soup (Zupa szczawiowwa) ....................................................................................................................................................................................................................................................

10

18.

Tomato soup (Zupa pomidorowa) ....................................................................................................................................................................................................................................................

10

19.

Lemon soup (Zupa cytrynowa) ....................................................................................................................................................................................................................................................

10

20.

Cucumber soup (Zup ogórkowa (rosolnik)) ....................................................................................................................................................................................................................................................

11

21.

Polish krupnik (Krupnik polski) ....................................................................................................................................................................................................................................................

11

22.

Crayfish soup (Zupa rakowa) ....................................................................................................................................................................................................................................................

11

23.

Spinach soup (Zupa szparagowa) ....................................................................................................................................................................................................................................................

12

24.

Cauliflower soup (Zupa kalefjorowa) ....................................................................................................................................................................................................................................................

12

25.

Carrot soup (Zupa z marchwi (crecy)) ....................................................................................................................................................................................................................................................

12

26.

Royal soup with chicken (Zupa królewska z kury) ....................................................................................................................................................................................................................................................

13

27.

Game soup (Zupa ze zwierzyny) ....................................................................................................................................................................................................................................................

13

28.

Goose offal soup (Zupa z dróbek gęsich) ....................................................................................................................................................................................................................................................

13

29.

Duck soup (Zupa z kaczki) ....................................................................................................................................................................................................................................................

14

30.

Czernina ....................................................................................................................................................................................................................................................

14

31.

Pea soup (Grochówka) ....................................................................................................................................................................................................................................................

14

32.

Green bean soup (Fasolówka) ....................................................................................................................................................................................................................................................

14

33.

Vegetable soup (Zupa jarzynowa) ....................................................................................................................................................................................................................................................

14

34.

Potato soup (Kartoflanka) ....................................................................................................................................................................................................................................................

15

35.

Clear fish broth (Czysty rosół rybny (ucha)) ....................................................................................................................................................................................................................................................

15

36.

Burbot soup (Zupa z miętusa) ....................................................................................................................................................................................................................................................

15

37.

Tench or freshwater eel soup (Zupa z lina lub węgorza) ....................................................................................................................................................................................................................................................

15

38.

White fish foup (Zupa rybna zabielana) ....................................................................................................................................................................................................................................................

16

39.

Fish head soup (Zuba z głowy rybiej) ....................................................................................................................................................................................................................................................

16

40.

Clear mushroom soup (Zupa grzybowa cysta) ....................................................................................................................................................................................................................................................

16

41.

White pearled barley soup (Zupa perłowa zabielana) ....................................................................................................................................................................................................................................................

16

42.

Sour mushroom soup (Kwasek grzybowy) ....................................................................................................................................................................................................................................................

16

43.

Porridge (Owsianka) ....................................................................................................................................................................................................................................................

16

44.

Semolina groats (Kaszka manna) ....................................................................................................................................................................................................................................................

17

45.

Krakow groats (Kaszka krakowska) ....................................................................................................................................................................................................................................................

17

46.

Soup dumplings (Zacierki na wodzie) ....................................................................................................................................................................................................................................................

17

47.

Krupnik with milk (Krupniczek na mleku) ....................................................................................................................................................................................................................................................

17

48.

Batter noodles with milk (Kluseczki lane na mleku) ....................................................................................................................................................................................................................................................

17

49.

Rice soup (Zupa ryżowa) ....................................................................................................................................................................................................................................................

18

50.

Winter squash soup (Zupa z dyni) ....................................................................................................................................................................................................................................................

18

51.

Meat and vegetable stew (Miszkulancja) ....................................................................................................................................................................................................................................................

18

52.

Sago in wine (Sago na winie) ....................................................................................................................................................................................................................................................

18

53.

Hot beer (Piwo grzane) ....................................................................................................................................................................................................................................................

18

54.

Suszenica ....................................................................................................................................................................................................................................................

19

55.

Berry soup (Zupa z jagód) ....................................................................................................................................................................................................................................................

19

56.

Fruit soup (Zupa owocowe) ....................................................................................................................................................................................................................................................

19

57.

Strawberry souop (Zupa poziomkowa) ....................................................................................................................................................................................................................................................

19

58.

Lithuanian chłodnik (Chłodnik litewski) ....................................................................................................................................................................................................................................................

19

59.

Russian chłodnik (Chłodnik rosyjski (okroszka)) ....................................................................................................................................................................................................................................................

20

III. SAUCES

IV. HOW TO PREPARE SAUCES ....................................................................................................................................................................................................................................................

21

60.

White sauce (Sos biały) ....................................................................................................................................................................................................................................................

23

61.

Dill and gooseberry sauce (Sos koperkowy i agrestowy) ....................................................................................................................................................................................................................................................

23

62.

Mushroom sauce (Sos pieczarkowy) ....................................................................................................................................................................................................................................................

23

63.

Horseradish sauce (Sos chrzanowy) ....................................................................................................................................................................................................................................................

23

64.

Mustard sauce (Sos musztardowy) ....................................................................................................................................................................................................................................................

24

65.

Hollandaise sauce (Sos holenderski) ....................................................................................................................................................................................................................................................

24

66.

Tomato sauce (Sos pomidorowy) ....................................................................................................................................................................................................................................................

24

67.

Onion sauce (Sos cebulowy) ....................................................................................................................................................................................................................................................

24

68.

"Soubise" onion sauce (Sos cebulowy "Soubise") ....................................................................................................................................................................................................................................................

24

69.

Red sauce (Sos rumiany) ....................................................................................................................................................................................................................................................

25

70.

Gray sauce (Sos polski, szary) ....................................................................................................................................................................................................................................................

25

71.

"Russian" sauce, for fish (Sos "a la russe" do ryb) ....................................................................................................................................................................................................................................................

25

72.

Crayfish sauce (Sos rakowy) ....................................................................................................................................................................................................................................................

25

73.

Sauce powidłowy (Sos powidłowy) ....................................................................................................................................................................................................................................................

26

74.

Currant sauce (Sos porzeczkowy (groseille)) ....................................................................................................................................................................................................................................................

26

75.

Sauce Financière (Sos "financiere") ....................................................................................................................................................................................................................................................

26

76.

Bordelaise sauce (Sos "bordelaise") ....................................................................................................................................................................................................................................................

26

77.

Béchamel sauce (Sos "bechamel") ....................................................................................................................................................................................................................................................

26

78.

Sauce Fines Herbes (Sos "aux fines herbes") ....................................................................................................................................................................................................................................................

27

79.

Madeira sauce (Sos maderowy) ....................................................................................................................................................................................................................................................

27

80.

Orange sauce (Sos pomarańczowy) ....................................................................................................................................................................................................................................................

27

81.

Hungarian paprika sauce (Sos paprykowy (węgierski)) ....................................................................................................................................................................................................................................................

27

82.

Sauce poulette (Sos "poulette") ....................................................................................................................................................................................................................................................

27

83.

Sauce Sainte-Menehould (Sos "Saint Menehould") ....................................................................................................................................................................................................................................................

27

84.

Potato sauce (Sos kartoflany) ....................................................................................................................................................................................................................................................

27

85.

Anchovy sauce (Sos sardelowy) ....................................................................................................................................................................................................................................................

28

86.

Fruit sauces (Sosy owocowe) ....................................................................................................................................................................................................................................................

28

87.

Apple sauce (Sos jabłeczny) ....................................................................................................................................................................................................................................................

28

88.

Chaudeau sauce (Sos szodonowy (chaudeau)) ....................................................................................................................................................................................................................................................

28

89.

Chocolate sauce (Sos czekoladowy) ....................................................................................................................................................................................................................................................

28

90.

Vanilla sauce (Sos waniljowy) ....................................................................................................................................................................................................................................................

28

91.

Milk sauce (Sos mleczny) ....................................................................................................................................................................................................................................................

28

92.

Almond sauce (Sos migdałowy) ....................................................................................................................................................................................................................................................

29

93.

Sauce with fruit syrup (Sos z syropu owocowego) ....................................................................................................................................................................................................................................................

29

94.

Cumberland sauce (Sos "cumberland") ....................................................................................................................................................................................................................................................

29

95.

Mayonnaise sauce (Sos majonezowy (provençal)) ....................................................................................................................................................................................................................................................

29

96.

Light mayonnaise sauce (Sos majonezowy oszczędny) ....................................................................................................................................................................................................................................................

29

97.

Tatar sauce (Sos tatarski) ....................................................................................................................................................................................................................................................

29

98.

Remoulade (Sos "remoulade") ....................................................................................................................................................................................................................................................

30

99.

Mustard sauce (Sos musztardowy) ....................................................................................................................................................................................................................................................

30

31