arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge pot with 1 grated beet, garlic, tomatoes with juice, potatoes
gain to incorporate flavors.
Borscht can be served hot or
Chop and fry bacon and drain.
Saute onion and celery.
Simmer first 11 ingredients until tender.
Puree vegetables and add to broth.
Saute grated beets and carrots in 2 tablespoons of butter and saute cabbage in 2 tablespoons of butter for 5 minutes.
Add to soup.
Simmer 15 more minutes.
Add lemon juice, taste for seasoning.
Just before serving, heat to boiling and add dill. Dish up with a spoonful of sour cream for each serving.
Serve with black bread and sweet butter.
iquyid from the jar of borscht into a blender with 1
oiled potatoes in individual soup bowl, pour soup over, and
enjoy
Begin roughly chopping beet tops and parsley. Place beet tops in a blender
about 5 minutes.
Place beet tops and stems on a
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
heir shape to hold the soup.) If a small hole forms
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
Place first 9 ingredients in pot and bring to a boil. Cover and reduce heat. Simmer until vegetables are tender. Mix 1/4 cup milk with flour to make paste; stir into soup. Add remaining milk and cheese. Cook over medium heat until cheese is melted. Do not boil.
Combine the chili, corn, canned soups, tomatoes with chilies and stewed tomatoes in a saucepan and mix well.
Cook until heated through, stirring constantly.
Place the corn chips in each serving bowl. Ladle the hot soup over the chips.
Note: You may add one 4 ounce can green chilies if you want to really spice it up!
Boil rice, water and onion soup mix until rice pops, covered approx.
1 1/2 hours.
Add can soup, milk, mushrooms, cheese and meat.
Cook until cheese is melted.
Add more milk if desired.
mall cubes.
Bring the soup stock to a boil in
Add soup, 1/2 can broth, 1 can milk and stir.
Add cheese and milk.
Stir in corn starth to the rest of broth, then add to soup.
Add spices and butter.
Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more.
Top with chives and bacon bits.
*For best results, chill soup and reheat.
Throw EVERYTHING into a big pot!
Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water.
Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
Cover and simmer until all the vegetables are soft. Season to taste.