Turkish Soup

Season and fry some lamb chops; add 2 green peppers sliced thin, 1
onion chopped and an herb bouquet. Then cook 1/2 cup of barley in 1
quart of soup stock until tender. Pour all together and let cook until
meat is very tender. Serve hot.

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Russian Beet Soup

Boil 5 medium-sized beets until tender; then chop and add to a highly
seasoned chicken broth. Add the juice of 1 lemon, some cinnamon and
nutmeg; let boil fifteen minutes. Then add 1 glass of red wine, mixed
with a teaspoonful of brown sugar. Let boil a few minutes longer and
serve with fried croutons.

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German Lentil Soup

To 1 gallon of soup stock, add 1 quart of lentils. Let boil until
lentils are soft, with 1 sliced onion. Then add some small sausages.
Let boil five minutes. Season to taste and serve the soup with the
sausages and croutons fried in butter.

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Jewish Crebchen Soup

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then
add enough flour to make a stiff dough. Work it well with flour and
roll out as thin as possible; fold it double and cut into square
pieces and fill with minced cooked chicken or veal. Sprinkle with
chopped parsley and bits of butter; fold in the edges. Have ready some
soup stock; when boiling, add the crebchen and let boil until done.
Serve with the soup.

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Bavarian Wine Soup

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and
cinnamon to taste and the grated peel of half a lemon. Let come to a
boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again.
Serve hot with biscuits.

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