Greek Fakes Xithati ( Sour Lentil Soup) Recipe

Yield: 6 servings

½	l	Brown lentils
2	l	Water
¼	l	Finely chopped spring onions
1		Garlic clove (opt.); crushed
½	dl	Finely chopped coriander *
¾	dl	Olive oil
½	dl	Cold water
1	tablespoon	Flour
½	dl	Vinegar (or to taste)
		Salt
		Freshly ground black pepper
Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- Recipe via Meal-Master (tm) v8.05 Title: Greek Cabbage Orzo And Sausage Soup Categories: Soups/stews Yield: 4 servings ½ lb Turkey sausage 1 tb Olive oil 1 Onion,medium-size,chopped 1 Carrot,lg,¼" thick slices 1 Garlic clove,finely chopped 2 c Water 14¾ oz Chicken broth,reduced-sodium 15 oz Plum tomatoes,in juice 2 c Shredded cabbage 2 ts Dried leaf basil,crumbled 1 ts Dried leaf thyme,crumbled ½ c Orzo Salt to taste Pepper to taste 1. Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces. 2. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften. Gradually add water, broth, tomatoes, a cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 minutes. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender. Season with salt and pepper. Posted by Michael Orchekowski in Fidonet Cooking, 7/8/92. ----- Recipe via Meal-Master (tm) v8.05 Title: Dried Fish Belly Soup - Kapaw Pla Categories: Soups, Chicken, Fresh herbs, Thai Yield: 4 servings 4 c Water 1 Whole Chicken Breast 8 oz Dried Fish Belly/Fish Maw -Soaked In Hot Water Until -Soft 1/3 c Light Soy Sauce 1 tb Sweet Soy Sauce ½ c Bamboo Shoot Strips ¼ ts White Pepper 4 sm Hard-Cooked Eggs, Sliced ¼ c Minced Cilantro/Coriander Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors.