SOUPS

Bean soup
Fasule

3 cups beans (small white beans)
8 cups water
2 medium onions (chopped)
2 carrots (chopped)
1 green pepper (chopped)
1/2 cup of olive oil
1/2 cup of stewed tomatoes
1 teaspoon oregano
1 teaspoon parsley flakes
1/2 teaspoon crushed red pepper
1 teaspoon mint flakes
1 garlic clove
salt and pepper as you wish

Wash the beans and place them in a large saucepan. Cover with water, and add onions. Cover saucepan and cook over heat until it boils. Add oil but do not stir. Lower heat and simmer for 2 to 2 1/2 hours. Add the remaining ingredients (do not stir) and cook for another 1/2 hour or until tender.

Chicken vegetable soup
Supe me pule

6-8 cups of chicken broth
2 carrots (chopped)
2 stalks celery (chopped)
1/4 cup rice
liquid only from medium size can tomatoes
salt and pepper accordingly

Bring broth to a boil. Add carrots,celery, rice and tomato liquid, salt and pepper. Simmer until vegetables and rice are tender.

Easter Soup
Pace

1 lamb's tripe
1 lamb's lung
1/2 pound lamb's intestines
1 onion (chopped)
1/2 cup of butter
2 eggs
1 cup of rice
1 lemon
1 teaspoon salt
enough water to cover meats

Clean tripe; put in a pot with salted water and bring to a boil. Drain. when tripe is cool, cut into bite size pieces. Place in a pot, add more water and reboil for 30 minuntes. Rinse lung and intestines well. Place in a separate pot and bring to a boil. Boil until tender. Cool and cut this meat also into bite size pieces. Add onion and parsley to this meat mixture and saute' in butter until thoroughly cooked. Add this to tripe and bring the entire mixture to a boil again. Strain liquid in a clean pot, add rice and boil until rice is tender. Beat egg, add lemon juice and stir into rice mixture slowly so it does not curdle. Add meats, stir thoroughly;
serve hot.
Note: This recipe may be prepared whenmeats are available.

Egg Lemon Soup
Soup Fidhe'

8 cups of chicken broth
3/4 cup Vermicelli
salt and peppe to taste
juice of 1 lemon
2 eggs beaten*

Bring broth to a boil. Add Vermicelli and simmer for 15-20 minutes, or until tender. season with salt and pepper. add lemon juice to the beaten eggs. Slowly stir some of hot soup into egg mixture. Stir egg mixture into the soup. Remove from heat and
let stand for 5 minutes to thicken. Serve at once. Do not reheat. serves 6.
*Add 1 tablespoon of water to beaten eggs to prevent curdling.

Fish Soup
Peshk me Lenge

1 pound of fish (Haddock)
8 cups of water
4 tablespoons of butter
1/4 cup onion (chopped)
2 tablespoons of flour
1 lemon
salt to taste

Clean fish and cut into pieces. Bring water to a boil and add fish. Saute' butter, flour and onion until slightly browned. Add to liquid and simmer for 1 hour. Add juice of the lemon to the soup.

Lamb vegetable Soup
Supe

Lamb bone with meat
12 cups water
2 stalks celery (chopped)
2 carrots (chopped)
1 small can of tomato sauce
3/4 cup of rice or orzo
1 lemon
salt and pepper to taste

Place lamb bone in a pot; add water and bring to a boil. add celery,carrots, salt, pepper and tomato sauce. Simmer for 1 hour. Add rice and juice of 1 lemon. Continue to simmer until rice is cooked.

Lentil Soup
Groshe

2 cups lentils
8 cups water
1 onion (chopped)
1 carrot (sliced)
1/4 cup celery (chopped)
1/2 cup olive oil
1 cup tomato sauce
1 clove garlic
1/4 teaspoon oregano
2 1/2 teaspoons salt
1/4 teaspoon pepper

Place oil in a saucepan and saute' onion, celery, carrot, 1/2 teaspoon salt, pepper, oregano and garlic. Simmer for 5 minutes and add tomato sauce. Covoer and simmer for 10 minutes. Clean lentils for stones and wash thoroughly. Rinse at least 3 times, then add 8 cups of water and 2 teaspoons of salt, bring to a boil and add the above sauce. Cook slowly for 2 1/2 hours until slightly thick.

Meatball Soup
Supe me Qofte

1 pound ground beef
1 onion (chopped)
parsley (fresh or dried)
3 tablespoons flour
3-4 egg yolks
6 cups chicken broth
3 tablespoons melted butter
salt and pepper to taste
lemon juice to taste
olive oil (enough for frying)

Saute' onions and parsley in oil until tender. remove from pan and mix well with ground beef, adding salt and pepper. Roll ground beef into marble sized meatballs and fry in oil turning lightly. When done, remove from pan, drain and set aside. In a pot, melt butter, add flour and stir. Add chicken broth gradually, stirring constantly. Add meatballs and bring mixture to a boil. Beat egg yolks, add lemon juice and dilute egg mixture with one cup of hot broth gradually, stirring constantly. Add this mixture to soup slowly and stir constantly so not to curdle. Continue to simmer for 10 minutes over very LOW heat.