Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 56

1 quart of stock.

1 pint of boiling water.

1/2 cup each of chopped onion, carrot, turnip and cabbage.

1/2 cup cooked and strained tomato.

1 teaspoonful chopped parsley.

1 teaspoonful salt and a little pepper.

Cook the vegetables in the stock until tender, or the vegetables can first be cooked in boiling salted water and then added.