Anne, Is the Paradeis Soss what is normally used when baking the cabbage rolls (or with them)? Eve On Sat, Apr 19, 2014 at 8:40 PM, Anne Dreer <dreera@sympatico.ca> wrote: > Hello Carol, > Tomato gravy = Paradeis Soss (tomato sauce) was very popular with the > standard DS ‘Supp un Fleisch’ Sunday noon meal. It was eaten with the > boiled meat, chicken or beef and the vegetables from the soup.. > Other sauces were Kapr Soss (dill sauce) Knofl Soss ((garlic sauce), or > horse radish. Horse radish was freshly grated, a little salt and vinegar > added and a thickened with sour cream. > If it was too hot for the children some of it was separated into a smaller > dish (before salt vinegar and sour cream was added) and a little boiling > soup added to it (abgebrüht) That took away some of the ‘sting’ . Then the > rest of the ‘fixin’s were added. That way we were able to eat it, too. > Since we came to Canada we sometimes use ketchup instead. > > Anne D. > > > ------------------------------- > 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 -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia

Hi Eve, my family from Batschka never used tomato in Sorma or Stuffed Cabbage. It was always made with sauerkraut, and the raw rice in the mixture made the thicken sauce as it cooked. We did use some paprika in the meat mixture. Stuffed Peppers were a different matter. We always made it with tomatoes, (no sauerkraut) usually whole chopped tomatoes. Again, the dish made it's own sauce by the rice cooking and providing a thickening. In Stuffed Peppers we always used a table spoon of sugar. Cuts the acid in the tomatoes. I find that a lot of our Hungarian dishes have a spoonful of sugar. When we made sauces for boiled chicken, beef, we then made a Roux with flour. The Paradeis, Kapr, and Horseradish sauces also contained some sugar. All of the above dishes can be found on my website. www.junemeyer.com Regards, June Meyer junemeyerrecipes@yahoo.com www.junemeyer.com See my homepage and Hungarian heirloom recipes! www.facebook.com/june.meyer.501 See my Face Book page. " ALWAYS REMEMBER: If we don't ask, we'll never know. . . and if we don't record what we do know, our descendants will wish we had!!" On Apr 22, 2014, at 9:34 PM, Eve <evebrown@gmail.com> wrote: > Anne, > > Is the Paradeis Soss what is normally used when baking the cabbage rolls > (or with them)? > > Eve > > > On Sat, Apr 19, 2014 at 8:40 PM, Anne Dreer <dreera@sympatico.ca> wrote: > >> Hello Carol, >> Tomato gravy = Paradeis Soss (tomato sauce) was very popular with the >> standard DS ‘Supp un Fleisch’ Sunday noon meal. It was eaten with the >> boiled meat, chicken or beef and the vegetables from the soup.. >> Other sauces were Kapr Soss (dill sauce) Knofl Soss ((garlic sauce), or >> horse radish. Horse radish was freshly grated, a little salt and vinegar >> added and a thickened with sour cream. >> If it was too hot for the children some of it was separated into a smaller >> dish (before salt vinegar and sour cream was added) and a little boiling >> soup added to it (abgebrüht) That took away some of the ‘sting’ . Then the >> rest of the ‘fixin’s were added. That way we were able to eat it, too. >> Since we came to Canada we sometimes use ketchup instead. >> >> Anne D. >> >> >> ------------------------------- >> 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 > > > > > -- > Syrmia Regional Coordinator > http://www.dvhh.org/syrmia > > > ------------------------------- > 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