Courses Archives: Soup

Fried Beef Stew

Fried Beef Stew

Flora S.

Ingredients
  

  • 2 lb boneless beef cubed small
  • 4 large baking potatoes peeled and immersed in cold water
  • 1 Spanish onion chopped
  • 2 tbsp minced dill
  • 4 cups hearty beef stock
  • 1 tbsp sifted flour
  • bay leaf
  • salt and pepper
  • vegetable oil

Instructions
 

  • Preheat the oven to 350 F. Bring the beef stock to a simmer and keep hot, covered.
  • Season beef with salt and pepper and toss with flour to coat. Shake off excess flour.
  • Warm vegetable oil in a saute pan and fry the beef over high heat, uncovered, until each piece is covered with a crispy crust. (It is important not to let the beef release any juice.)
  • Transfer the beef to a heavy Dutch oven. Add a little more oil to the pan and saute the onions, stirring frequently, until caramelized, about 25-30 minutes.
  • Transfer to the Dutch oven and deposit over the beef.
  • Drain the potatoes and cut each into thirds, and then quarter each third.
  • Season the potato pieces with salt and pepper and arrange on top of meat and onions.
  • Pour the beef stock over the potatoes. The liquid should be about level with the top of the stew; add some boiling water, if necessary.
  • Adjust the seasonings. Add bay leaf.
  • Bake, uncovered, for 1 hour 30 minutes, or until the potatoes are tender, but not falling apart.
  • Turn the oven to ""broil"" and cook for 10 more minutes.
  • Remove from the oven, add dill, and mix. Serve with lots of bread to absorb the sauce.

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Cold Beet Soup (Cold Borscht)

Cold Beet Soup (Cold Borscht)

Flora S.

Ingredients
  

  • 3 beets with leaves and stems - beets peeled and chopped leaves sliced
  • water to cover
  • 1 cup chicken stock
  • 1 small cucumber grated
  • 1 hard-cooked egg chopped
  • cup chopped fresh dill
  • 3 small green onions thinly sliced
  • 1 pint buttermilk
  • ½ cup sour cream
  • lemon juiced
  • ½ teaspoon ground black pepper

Instructions
 

  • Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
  • Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.

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Chilled Russian Summer Soup (Okroshka)

Chilled Russian Summer Soup (Okroshka)

Flora S.

Ingredients
  

  • 2 cups potatoes - peeled boiled, and cubed
  • 2 hard-cooked eggs chopped
  • ½ cup chopped cucumber
  • ½ cup bologna cut into pieces
  • ¼ cup finely sliced green onion
  • 3 tablespoons chopped radishes Optional
  • 2 tablespoons chopped fresh dill
  • 2 cups buttermilk or as needed to cover

Instructions
 

  • Combine potatoes, eggs, cucumber, bologna, green onion, radishes, and dill in a bowl. Refrigerate until chilled, about 30 minutes.
  • Divide mixture between 2 bowls and cover with cold buttermilk to make a soup.

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Ajiaco – Columbian Potato Corn Chicken Soup

Ajiaco - Columbian Potato Corn Chicken Soup

Wendy S.
Wonderful one dish meal from Colombia. I spent a year there teaching English and fell in love with this soup.

Ingredients
  

  • 3-4 kinds of potatoes - cut into chunks
  • 2 ears of corn - cut into 2"" sections
  • ½ chicken cut into parts
  • 2 medium onions
  • 4-6 chicken bouillon cubes
  • 1 avocado diced
  • 1 cup sour cream
  • ½ cup large Spanish capers
  • ½ cup chopped parsley for garnish

Instructions
 

  • Put the potatoes, corn, chicken, onions, and bouillon cubes in a pot of water - enough to cover the ingredients.
  • Cook for 1 hour, then remove the chicken to shred after it cools.
  • Mash the potatoes and onions when they are soft.
  • Makes a creamy soup ready to serve.
  • Put the shredded chicken, avocado, sour cream and capers in small separate bowls so people can add them in whatever amounts they wish.

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