Hi I cook alot of the fodd my mother cooked when we were growing up, she was from a town outside of Belgrade -- Karlsdorf I still make Paradeis Soss -- with a roux -- when i cook a chicken soup or beef soup, we have the soup and then the soup meats, boiled potatoes and the sauce (tomato, dill or horseradish) We make Sarma but only with sauerkraut -- and add a roux at the end, but no paprika just roux. I am so happy to hear that so many of you! Monica -----Original Message----- From: Eve <evebrown@gmail.com> To: Anne Dreer <dreera@sympatico.ca> Cc: donauschwaben-villages <donauschwaben-villages@rootsweb.com> Sent: Wed, Apr 23, 2014 9:17 am Subject: Re: [DVHH] Paradeis Soss What was the liquid used for this roux Anne? Was it tomato juice by chance? Eve n Tue, Apr 22, 2014 at 11:31 PM, Anne Dreer <dreera@sympatico.ca> wrote: > Hello Eve, In my family and the extended family we did not put (home made) tomato sauce in cabbage rolls. They were made with sauerkraut, when available even sauerkraut leaves from a whole head of sauerkraut cabbage. We made a roux with medium browned flour and stirred paprika (naturally) in to the roux before it was added to the cooked Sarma ( cabbage rolls). It was gently stirred in and brought to a boil for a few minutes. It is possible that other villages did it differently. For stuffed peppers (Paprich Sarma) we added Paradeis Soss. Anne ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message -- yrmia Regional Coordinator ttp://www.dvhh.org/syrmia ------------------------------ o unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com ith the word 'unsubscribe' without the quotes in the subject and the body of he message