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Thenthuk (Tibetan: འཐེན་ཐུག་, Wylie: then thug) or hand-pulled noodle soup , is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet [1] [2] where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. [3]
Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. [1] It is also characterised by its use of various kinds of pasta, cereals, kasha and pulses. [2] In general, Polish cuisine makes extensive use of butter, cream, eggs, and seasoning.
Rosół (Polish: ⓘ) is a traditional Polish soup based primarily on meat broth. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta (polish makaron nitki). A vegetarian version can be made, substituting meat with oil or butter.
Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland; Rosół – chicken noodle soup; Rumpuć – thick vegetable soup, characteristic of Wielkopolska cuisine; Solnik – salty water-based soup; Zupa borowikowa – boletus mushroom soup; Zupa buraczkowa – red beetroot soup with potatoes, similar to traditional Barszcz
The Warsaw Ghetto Hunger Study was a study taken up by Jewish doctors imprisoned in the Warsaw Ghetto in 1942. The Nazis, intent on starving the ghetto within months, allowed no more than a daily intake of 180 calories per prisoner [1] – less than 10% of the recommended energy intake for a healthy human being [2] – while withholding vaccines and medicine that would be necessary to prevent ...
Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms.
Packed in a camouflage cardboard box measuring 265 mm × 160 mm × 90 mm (10.4 in × 6.3 in × 3.5 in) and weighing 2 kg (4.4 lb), the ration provides 3 meals per day. Maximum use is made of off-the-shelf commercial items, including canned main menu items (still with their original labels).
Krupnik, or barley soup, originates in Polish lands; its name comes from the Slavic term for hulled grains, krupa. While non-Jewish recipes for krupnik often involve meat (beef, chicken, pork or a mixture) and dairy (sour cream) in the same recipe, Jewish recipes for meat-based krupnik generally use chicken or (more rarely) beef broth; if made ...