NOTE: Update!! Just sent through – Vera’s actual translation of this wonderful dish below:
Lumpen und Floeh Suppe ( Rags and Flea Soup)
1000g white cabbage (Rags)
500g Pork or Lamb (Mutton) Meat
plenty of Caraway seeds( Fleas)
Salt and Pepper to taste
1 Ltr. Water
Cut meat and cabbage into small pieces and cook slowly in saltwater, (about 90 to 120 min).or till meat is tender.
At this stage you can add an onion, potatoes, carrots, peas or beans or what ever else you like.
Once potatoes are soft, my mum used a skimming ladle and a fork to mash the potatoes,carrots to thicken up the soup.
Add salt and pepper to taste.
This recipe is for about 4 people.
This recipe was rung in by Nola, one that has been handed down and around for a long time. It’s delicious –
NOTE: Nola adds 800g diced onions to the mixture.
Measurements in imperial below, as is fitting for such a lovely old recipe.
4lbs tomatoes, diced
1 pint brown vinegar
5 teaspoons ground cloves
2 teaspoons ground black pepper
1 teaspoon cayenne
1 tablespoon salt
Place all in a large pot or jam pan and cook for 1¾ hours.
This very delicious sounding recipe of Dutch origin was rung in by Julia.
Peel and halve about 6 potatoes, enough to form one layer on the bottom of a large saucepan.
Add enough water to not quite cover the potatoes. Add enough roughly chopped silver beet to cover the potatoes in a thick later for a kind of seal so that steam can escape.
Finally add a Rookwurst sausage (left whole).
You need to keep an eye on the level of water, add a bit more if necessary.
When cooked, remove the sausage and pour off (but keep) the excess water. Mash the potatoes and silver beet (the flavor of he sausage makes this really delicious.
Slice the sausage at and angel and place on top of mashed mixture in bowls to serve.
Julia then makes a gravy from the leftover liquid to pour over the top.
Variations of this are with carrot, onion and cabbage.