Courses Archives: Soup

Russian Fish Soup (Ukha)

Russian Fish Soup (Ukha)

Flora S.

Ingredients
  

  • 4 cups water
  • 2 potatoes cubed
  • 1 onion chopped
  • 1 bunch fresh parsley chopped
  • 4 ounces cod fillets cubed
  • 1 lemon juiced
  • salt and pepper to taste

Instructions
 

  • Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley.
  • Heat for 10 to 15 minutes and add the fish.
  • Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

Continue Reading

Russian Beef Soup (Solianka)

Russian Beef Soup (Solianka)

Flora S.

Ingredients
  

  • 2 ounces dried mushrooms
  • ¾ cup water
  • ½ cup unsalted butter
  • 3 onions chopped
  • 1 cup cooked diced veal
  • 1 cup diced ham
  • ¼ pound kielbasa sausage cut into 1 inch pieces
  • 2 quarts beef stock
  • 3 bay leaves
  • 10 black peppercorns
  • 2 dill pickles diced
  • 2 tablespoons capers
  • 12 marinated mushrooms
  • 1 28 ounce can Italian-style whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons all-purpose flour
  • 12 kalamata olives
  • cup chopped fresh dill weed
  • ¼ teaspoon dried marjoram
  • 3 cloves garlic minced
  • ¼ cup dill pickle juice
  • 1 teaspoon Hungarian sweet paprika
  • salt to taste
  • ground black pepper to taste

Instructions
 

  • Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
  • Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
  • Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
  • Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
  • Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream.

Continue Reading

Russian Beef and Beet Soup (Borscht)

Russian Beef and Beet Soup (Borscht)

Flora S.

Ingredients
  

  • 1 1 inch thick slice bone-in beef shank
  • 3 quarts water
  • 1 onion chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 bay leaf
  • 3 cups diced peeled beets
  • 2 cups chopped cabbage
  • ¼ cup white vinegar or to taste
  • salt and ground black pepper to taste
  • 1 cup sour cream for garnish
  • 2 tablespoons chopped fresh dill for garnish

Instructions
 

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill."

Continue Reading

Riffle Soup and Dumplings

Riffle Soup and Dumplings

Sheri S.
This is an old German recipe that’s perfect for bacon lovers!

Ingredients
  

Riffle Soup

  • ½ lb Bacon or more if you like
  • 1 cup chopped onion
  • 3 stalks chopped celery
  • 4 cups potatoes sliced or cubed
  • Salt & Pepper to taste
  • 2 tbsp dry parsley
  • 2 envelopes Goya ham flavored concentrate optional
  • 6 cups hot water

Dumplings:

  • 2 cups flour
  • 1 tsp salt
  • 5 eggs

Instructions
 

  • Chop bacon into 1” pieces and cook until browned in the bottom of a large stock pot.
  • Add onions and celery while the bacon is cooking. Add potatoes, water, salt, pepper, parsley and ham flavoring. Simmer until potatoes are tender.
  • While soup is cooking, make the dumplings. Combine flour and salt. Make a well in the middle of the flour mixture.
  • Add the eggs and scramble them with a fork. Use the fork to incorporate the eggs into the flour. The dough will be sticky.
  • When the potatoes are tender, bring the soup to a boil and drop dough by teaspoonful into the soup. Cover and simmer for 20 minutes until the dumplings are cooked.

Continue Reading

Mulligan’s Reuben Soup

Mulligan's Reuben Soup

Anne M.
2nd Place Winner at SoupStock 2011, adapted from a French recipe in the New York Times.

Ingredients
  

  • 1 lb kielbasa
  • 1 large head of cabbage finely shredded
  • 6 oz bacon chopped
  • 2 Large onions chopped
  • ¼ cup flour
  • 1 can beef broth
  • 1 can chicken broth
  • 1 cup carrots chopped
  • 3 Medium potatoes chopped
  • 2 tbsp white vinegar
  • 1 cup heavy cream
  • Caraway & black pepper ground (to taste)
  • Dill to taste

Instructions
 

  • Cook bacon and kielbasa in a large heavy pot until bacon is crisp.
  • Add onions and cook until translucent.
  • Stir in flour until blended.
  • Add broth.
  • Add vegetables and seasonings and cook until vegetables are almost soft.
  • Add vinegar and cook for 5 minutes.
  • Add cream and cook another 5 minutes.

Continue Reading

Mediterranean Fish Soup

Mediterranean Fish Soup

Flora S.

Ingredients
  

  • onion
  • green bell pepper
  • garlic
  • chicken broth
  • tomatoes
  • tomato sauce
  • mushrooms
  • olives
  • orange juice
  • wine
  • bay leaves
  • dried basil
  • fennel seeds
  • pepper

Instructions
 

  • Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
  • Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

Continue Reading

Matzoh Ball Soup

Matzoh Ball Soup

Flora S.

Ingredients
  

  • 4 pounds whole chicken
  • 2 onions cut into 1-inch cubes
  • 3 carrots sliced
  • 2 stalks celery thickly sliced
  • 1 cup chopped fresh dill weed
  • salt to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chicken cracklings grebenes, finely minced
  • 2 eggs beaten
  • ½ cup matzo meal
  • 1 teaspoon salt
  • ¼ cup vegetable broth

Instructions
 

  • Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
  • Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
  • Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
  • Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
  • To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
  • Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!

Continue Reading

Jewish Chicken Soup

Jewish Chicken Soup

Flora S.

Ingredients
  

  • 1 whole chicken
  • 1 medium yellow onion chopped
  • 8 carrots peeled and sliced
  • 1 parsnip chopped
  • 3 cloves garlic crushed
  • 2 stalks celery chopped
  • 1 bunch fresh dill weed chopped
  • salt and pepper to taste
  • 2 ½ cups matzo meal
  • 6 eggs
  • 6 tablespoons vegetable oil
  • 2 teaspoons salt

Instructions
 

  • Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours.
  • Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
  • In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
  • Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
  • While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

Continue Reading

Golubtsy

Golubtsy

Flora S.

Ingredients
  

Cabbage roll:

  • 2-3 lbs hamburger
  • 2-3 eggs
  • 1 cup rice
  • 1 onion diced
  • 1 bell pepper diced
  • 1 carrot grated
  • salt
  • pepper
  • onion soup mix optional

Soup:

  • 6 potatoes
  • 1-2 onions
  • 1 bell pepper
  • 4 - 5 carrots
  • 4 cans stewed tomatoes
  • 1 can whole tomatoes
  • 2-3 fresh tomatoes
  • 3 stalks of celery
  • 1 large head of cabbage
  • large pot

Instructions
 

  • Mix together in a bowl, the rice, hamburger, vegetables and eggs.
  • Season with pepper, salt or onion soup mix. Set aside.
  • Cut up potatoes, onions, bell pepper, carrots, and celery. Set aside.
  • Cut out the core of the cabbage. Set in a large bowl.
  • Pour boiling water over cabbage. Let it sit for about 10 minutes.
  • When water is cool enough to touch, start making the cabbage rolls.
  • Place about 2 tablespoons full of mixture into cabbage. My cabbage rolls usually look like cabbage balls.
  • I put the leafy closed ends facing down, to keep the mixture from opening up while cooking.
  • After all cabbage rolls/balls are in your pot, put all cut up vegetables on top of rolls/balls.
  • Next, pour tomatoes on top. For each can of tomatoes, I pour one can of water.

Continue Reading

Georgian Lamb Soup (Kharcho)

Georgian Lamb Soup (Kharcho)

Flora S.

Ingredients
  

  • 2 lb Lamb short ribs cut into 1""
  • ½ cup Rice
  • ½ cup Walnuts chopped
  • ½ tsp Paprika
  • ½ tsp Cilantro fresh chopped
  • cup Cherries dried
  • ¼ tsp Thyme
  • 1 tbsp Parsley chopped
  • 3 tbsp Sunflower oil
  • 1 qt Water
  • 2 oz Celery root
  • 1 Carrot sliced
  • ½ tsp Black pepper
  • 2 Onions medium chopped
  • 3 Bay leaves
  • ¼ cup Ketchup
  • ¼ tbsp Hot sauce
  • 1 tsp Sugar
  • 2 tbsp Lemon juice fresh
  • ¼ tsp Sage
  • 2 tsp Salt
  • 3 Garlic cloves minced
  • cup Red wine dry

Instructions
 

  • Brown lamb pieces in sunflower oil with garlic. Remove from heat. Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of salt & reduce heat to cook at slow boil for 30 minutes. Add all other ingredients, cook for 15 minutes at a slow boil, then reduce to simmer and cook for 30 minutes.

Continue Reading

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm
Sunday 1pm-5pm