Louis Nye's Sauerkraut Soup
2 lbs. beef flank
Several marrow bones, split open
2 1/2 qts. liquid (part sauerkraut juice)
2 large onions, chopped
Bunch of cleaned soup greens (1 celery root, 3 sprigs parsley, 1 chopped carrot, 1 stalk of celery with leaves)
1 tart peeled apple, chopped
1 large clove garlic, chopped
1 1/2 lbs. sauerkraut
2-3 tbsps. fat (butter or salt pork or bacon grease)
1 bay leaf
6 crushed peppercorns
Juice of half a lemon
1 tbsp. salt
Sugar to taste
Chopped fresh dill
1. Put beef, bones and liqud (include sauerkraut juice squeezed from canned sauerkraut) in large pot. Let simmer about 1 hour. Skim off any scum or fat that forms on surface.
2. Saute onion, chopped soup greens (cut in large pieces), apple, garlic, and sauerkraut in hot fat (butter or bacon or salt pork grease). Add to stock pot with beef mixture. Add bay leaf, peppercorns, lemon juice, salt and sugar to taste. Simmer 1 hour longer adding additional liquid as needed (preferably sauerkraut juice) so bones, meat and vegetables are well covered.
3. Remove meat from bones, remove meat from marrow bones, discard bones. Correct seasonings. Skim off excess fat. Serve garnished with fresh dill with crusty dark bread. Serves 8.
Thoughts: This basic Ukrainian favorite can be made many ways: By adding dried mushrooms to stock, adding tomatoes or serving with boiled potatoes or sour cream as personal tastes dictate. To add a meatier flavor, add cooked diced Polish sausage or salami to soup just before serving.
Louis Nye's Tomato-Sauced Veal
1 lb. thinly sliced veal scallops
3 tbsps. olive (or vegetable) oil
1 medium onion, chopped
A few drops pressed garlic juice
1 large green pepper, diced
6 large garden-fresh tomatoes, chopped
3/4 tsp. salt
Freshly ground pepper to taste
1 tsp. minced fresh parsley (or 1/2 tsp. basil and 1/4 tsp. oregano)
1/2 cup water
1. Have butcher cut scallops in 3 or 4-inch squares. Flatten with back of meat cleaver. Dredge veal well on both sides. Shake off excess flour.
2. Heat 2 tbsps. olive (or vegetable) oil in large skillet. Brown veal quickly on both sides until golden. Remove to warmed platter, drain well on absorbent paper. Remove skillet from heat, allow skillet to cool slightly. Use paper towel to wipe out any burned flour particles (or wash skillet before reusing).
3. Saute onion, garlic and green pepper in remaining olive (or vegetable oil) over medium heat until onion is limp. Add tomatoes, seasonings, herbs and water. Smash tomatoes with fork (or large spoon); cook over medium heat stirring often about 10 minutes. Add veal, cook over low heat until meat is tender. Taste to correct seasonings. Serve alone or over cooked rice with Lou's favorite mixed green salad made with accents of fresh grapefruit (or cucumbers, Swedish-style; sliced very thin with chopped onion and fresh dill). Veal dish goes well with chilled white or rose wine and crusty French or Italian bread. Veal serves 3-4.
Thoughts: Lou advises, "Use only the freshest, top quality olive oil so meat will not have a gamey flavor. Use best quality garden-ripe tomatoes (beefsteak, plum or cherry) for best results.
Louis Nye's Steak Tartare
1 1/2 pounds freshly ground lean beef
1 tablespoon hot prepared mustard
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups finely chopped Bermuda or Spanish onion
3 egg yolks
2 hard-cooked eggs, chopped
1 tablespoon onion, chopped
Combine meat, mustard, salt, Worcestershire sauce, onion and egg yolks. Mix well. Shape into loaf. Place on serving platter. Garnish with chopped eggs and onion. Serve with rye bread. Serves 8-12 as an appetizer.