A meal is never complete without either a soup or a salad as an appetizer. Salads are fairly easy to make while soups differ on the level of difficulty of its execution. However, compared to main courses, these can be whipped up in no time.
Quick Chinese Egg Drop Soup
4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten
2 to 3 green onions, finely diced
Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.
Note: You can also add sliced mushrooms to this.
1 pound brisket of beef
1 pound soup (stewing) bones
5 ounces celery
1 small root of parsley
1 to 2 leeks
1 bay leaf
1/2 pound potatoes
1 to 2 ounces butter or margarine
6 to 8 ounces cooked egg noodles
Place meat and bones in a saucepan and cover with water. Bring to a boil. Remove froth. Clean vegetables and add to stock. Stir in herbs and spices. Cook for 90 minutes.
Melt butter or margarine in a pan, add sliced onions and braise until golden brown. Alternately put meat, potatoes, and boiled noodles in a soup tureen layer by layer. Cover with hot stock. Sprinkle with braised onions before serving.
Pungent Thai Sauce For Soups
Combine the ingredients in a bowl and whisk to incorporate.
FRESH CUCUMBER SALAD RECIPE
6 cups fresh cucumbers
1 cup sweet pepper, sliced thin
2 onions sliced into rings
1 teaspoon salt
1 teaspoon celery seed
2 cups sugar
1 cup white vinegar
Mix well. Put in refrigerator, let stand overnight.
CUCUMBER AND GREEN SEAWEED SALAD RECIPE
Salt as needed
1 3/8 ounce green seaweed
3 tablespoons vinegar
1 teaspoon soy sauce
1 tablespoon sugar
kelp-flavoured fish stock
Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.
Pour boiling water over green seaweed and cut into bite-size pieces.
Thoroughly mix dressing ingredients and add to cucumbers and seaweed just before serving.