Pickled Mustard Greens and Arrowhead Soup
A home-style soup made by simmering pickled mustard greens with arrowhead slices.
Ingredients
Mustard greens (washed, drained dry)
One bundle
Salt (one layer of greens, one layer of salt)
To taste
Arrowhead (sliced)
To taste
Instructions
1
Pickling the Salted Vegetables
When autumn arrives and the mustard greens are at their plumpest, buy them by the bundle, wash them and let them drain dry, then pack them into a jar. Layer them tightly with alternating layers of greens and salt, and cure for four to five days.
2
Cooking the Soup
Once the snow has started to fall, the salted vegetables have cured and turned sour. Take the pickled greens, chop them finely, and simmer them into a broth, then add the sliced arrowhead and cook together.
