Hamburg soup

ingredients:
200 g of white meat chickens
50 g mushroom
100 g pea
150 g butter
150 g of wheat flour
half eggs
0.6 oz of sour cream
1.5 l beef broth
salt and pepper
Preparation:
In the melted butter fry flour. Cook the peas and passed.
White meat chickens, cook and separate from the bone. Cut into small cubes and strain the broth.
Have you beef broth and pour it fried flour, add sauteed mushrooms and add chicken soup. Let it all boil together.
Add crushed peas and season if necessary. In Scramble eggs and cream before serving
 soup. The soup serve as a supplement dumplings with potato and marjoram.

Musaka from kale

Ingredients
larger heads kale
0.5 kg minced meat (optional: a combination of beef / pork, or just beef, pork or turkey)
1 onion
1 bunch of parsley
3-4 eggs
cream according to taste
pepper, salt to taste
1 teaspoon of sweet red pepper (according to taste)
oil flour breadcrumbs
preparation
Kale washed, separated by sheets so they mashed in boiling water (when water turns again, cook for 2-3 minutes). Blanched leaves drain and set aside.

Minced meat stew: Heat oil, glazed one capital, finely chopped onions, then add the meat. Meat salt and pepper to taste, who loves to be added and sweet red peppers. Cook for about half an hour on low heat, then remove from heat and sprinkle with chopped parsley.

Greased baking tray and sprinkle liberally with bread crumbs, then cover the bottom half mashed leaves kale, cover the meat and arrange on top the other half leaves of kale. The eggs taste add a little cream (a couple tablespoons), add a couple tablespoons of flour (the mixture should be thick around as a pancake) and cover by leaves of kale and meat. Oven temperature at 170 ° C and bake for 30 to 40 minutes.