Publish a recipe from a cookbook with old dishes. Today will tell what Rahman soup, why they are called and how they are prepared in the 19th century.
As I previously said, I decided to send a little bit in a different direction your culinary channel. Apart from the usual recipes that I use every day in the kitchen, I'm going to write (and already writing) culinary article. I went to the library, picked up a few books on the subjects. I read, learn, and then you write interesting articles.
So, back to Rahman scham.
"Rahman" means "lazy, rustic, one-track"(In Old Russian). In old Rahman soup boiled fresh herbs (goutweed) or cabbage, sometimes with the fish, then any call Rahman steel soup, hastily prepared from the non-acidic components of green, from the late nineteenth - early twentieth century, they were called lazy and cook only from fresh cabbage.
Ie Rahman soup - a soup lazy differently. The phrase "Rahman soup" is now also used, but rarely. Most of all - "lazy". And now the recipe itself of the nineteenth century. Taken from the book of Pokhlebkin:
By the way, meat soup cooked Rahman in the 19th century is rare. Most of these were vegetarian soup.
In principle, the recipe is not particularly something different from modern cabbage soup with fresh cabbage. Well, perhaps that way of cooking cabbage and spicy. Personally, I have so much garlic, pepper and other seasonings are not put. Although this is an amateur, maybe :))
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