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Ing’macht’s (In-g’machts)
‘ch’ as in the Scottisch
”loch”) - Eingemachte
Suppe (Chicken Rice Soup)
by Margaret Buza ,
10 Dec 2004 |
Comment: Grandma Sophie Schweitzer and my
mom used to make this soup a lot. Sometimes they put in
too much dill for me, but it is to one's taste like the
salt and pepper. Sometimes I use chicken broth
instead of the water for a richer flavor. You
almost have to do that if you remove the skin from the
chicken. I always preferred this over chicken
noodle soup.
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1
large chicken
-
1
large onion
-
4
large carrots
-
1
sprig parsley
-
1
pinch saffron
-
1
sprig dill, dried
-
½
cup rice
-
¼ cup sour cream
-
4
cups water
Cut up
the chicken and cook in enough water
to cover. About 4 cups should do
it. Add the onion that is diced,
sliced carrots; the parsley and dill
and salt and pepper to taste; then
add saffron. When meat is almost
done, add the rice. Just before
serving stir in the sour cream.
If you don't want to cut up a whole
chicken, put the favorite parts that
your family prefers in to cook.
Yield: Serves 6.
Comment by Nick Tullius: We called it "Ing'machts",
probably sounds the same. In Hochdeutsch it means
"preserve" or "preserved". The full "ing'machti Supp"
would mean "preserved soup" (maybe "preserving soup" or
"soup preserving your health" as it was often the first
meal offered to people, young or old, recovering from a
sickness (preferably made on that occasion with -
domestic pigeon!).
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 10 Dec 2004] |
