Ukrainian Soup Accompaniments

Directions

1. 1
   FOR THE EGG BARLEY: Beat the egg with the salt slightly and add enough flour to make a very stiff dough.
2. 2
   Knead it into a hard ball and grate on a coarse grater.
3. 3
   Toss the shreds lightly on a board and let them dry for several minutes.
4. 4
   Drop gradually into a boiling soup or milk, stir, and cook 5 to 8 minutes, or until done.
5. 5
   These quick noodles may be made in a large quantity and dried thoroughly, then stored for later use.
6. 6
   FOR THE EGG DROPS: Beat the egg and then beat in the remaining ingredients.
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   Pour slowly from the end of a spoon in a thin stream into a simmering soup or milk and let cook 2 to 3 minutes.
8. 8
   If poured from a height, the shape of the drops will be improved.
9. 9
   FOR THE HRYBOK (Omelet Noodles) Cream the butter and add the egg yolks, one at a time, beating well after each addition.
10. 10
    Mix in the remaining ingredients.
11. 11
    Beat the egg whites until stiff, and fold into the mixture.
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    Butter a large pan and heat it well, and then pour the mixture into it.
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    Bake in a moderate oven 350F until the omelet is set.
14. 14
    Cool and slice it into noodles.
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    Serve with a clear soup.
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    FOR THE RICE BALLS: Rub the rice through a sieve.
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    Add the remaining ingredients and mix thoroughly.
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    Drop the mixture in small portions from a spoon into a simmering soup and let it cook 2 to 3 minutes.
19. 19
    If desired, the mixture may be shaped into tiny balls about the size of small marbles and cooked in salted simmer water.
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    Place a few balls in each serving of soup.
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    FOR THE MARROW BALLS: Remove the cooked marrow from the bones and use about 2 Tablespoons of it.
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    Melt the marrow and combine with the remaining ingredients.
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    Add enough bread crumbs to make the mixture of the right consistency to shape into balls.
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    Make the balls the size of small marbles.
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    Cook them in a simmering soup for about 2 minutes.
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    The balls may be cooked in salted simmering water and added to each serving of soup.
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    FOR THE LIVER BALLS: Follow the recipe for Marrow Balls, but omit the marrow and use 1/2 cup ground fresh liver.
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    Flavor the mixture with a few drops of onion juice.
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    FOR THE POTATO DUMPLINGS: Combine all the ingredients and season to taste with salt and pepper.
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    Place the mixture on a floured board and shape into rolls of pencil thickness.
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    Cut into 2 inch lengths.
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    Cook in salted boiling water until the dumplings float to the top.
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    Drain.
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    FOR THE EGG BALLS: Mash the egg yolks to a smooth paste and combine with the remaining ingredients.
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    Season to taste with salt and pepper.
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    Shape the mixture into tiny balls, roll them in flour, and pan fry in hot butter.
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    NOODLE PUFFS: Follow the recipe for Lokshyna (Egg Noodles).
38. 38
    Roll the dough, but do not dry it as for noodles.
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    Fold the dough in half and cut out small rounds through the double thickness, using a very small cookie cutter or a large thimble dipped in flour.
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    Press the edges so that they hold together.
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    Fry in deep fat to a delicate golden color.
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    Drain on absorbent paper.
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    These puffs are good with chilled fruit soups.
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    CROUTONS: Remove the crusts from slices of dry bread, and butter the bread generously.
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    Cut into cubes and brown in a moderate oven 350F Put several croutons into each serving of soup, or serve them separately.
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    For flavored croutons, rub the bread with a clove of garlic before buttering and toasting it.
47. 47
    CROUTONS FOR FRUIT SOUPS: Remove the crusts from dry rolls or slices of dry bread and cut into finger lengths.
48. 48
    Dip in a mixture of slightly beaten egg and cream, then pan fry in hot butter on both sides.
49. 49
    Sprinkle with sugar.