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 airtight plastic container).
Soup Directions:
Sort and wash
Heat oil in a large saucepan and saute onions. Add remaining vegetables, saute briefly, and then season with salt, pepper and cumin. Pour in stock, bring to a boil, cover and simmer for 25-30 mins.
Season soup with salt, pepper and red wine vinegar. Garnish with dill and serve.
Bring beef soup bones and water to a
Heat beef, pork, water, broth, salt and pepper for 1 1/2 hours.
Debone pork.
Put beef, pork, onion, garlic, potatoes and cabbage in soup.
Tie dill seed and pickling spice in cheesecloth; add to soup.
Simmer about 2 hours.
Stir in vinegar; remove spice ball.
Serve sour cream on top of soup.
Boil meat in water, add cabbage. When cabbage is soft, add other ingredients.
about 15 minutes. Add the cabbage, and the can of diced
Cut all vegetables into bite size pieces.
Cut sausage into 1/2 inch rounds.
Chop cabbage into bite size pieces also.
Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
Cook for 15 to 20 minutes then add tomatoes and cream.
Cook until the vegetables and sausage are tender.
Combine meat, bones and water in a deep saucepan and bring to a boil.
Skim any foam and fat off the top.
Stir in onions and tomatoes.
Cover, reduce heat to low, and simmer for 1 hour.
Add cabbage, apple, salt and pepper.
Simmer for 1 hour.
Stir in lemon juice and sugar.
Simmer for 20 minutes more.
Remove beef.
Meat can be cut up and stirred back into the soup, or served on the side.
Heat all ingredients in a soup pot until it boils.
Reduce heat and simmer slowly, covered, for 1 hour.
Drain the beets, saving the liquid. Cut the beets into strips.
In a large saucepan, melt the butter & cook the onion until softened.
Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
Cover and simmer for about 30 minutes or until the cabbage is very soft.
Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
Break into pieces
Add cabbage to soup; simmer, covered, for 5
Drain beets and reserve liquid. Chop beets.
In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.
Combine broth, tomatoes, cabbage, celery, carrots and onions in sauce pot.
Bring to a boil.
Reduce heat, cover and simmer until vegetables are tender, 20 to 30 minutes.
Stir in sugar and beets.
Simmer, covered, 15 to 20 minutes. Season with salt and pepper.
Ladle into bowls.
Top with fresh dill and sour cream, if desired.
Makes 9 cups.
Cut cabbage into 1\" pieces, dice onion, green pepper, celery & garlic.
Mix all ingredience except cheese in a soup pot and bring to a boil. Turn heat down and simmer on low for at least 2 hours and up to all day.
Serve with cheese on top.
tir in celery, carrots, and cabbage. Mix in reserved stock; cook
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Saute beef in large soup pot; drain. Add onions, cinnamon, allspice, salt and pepper to taste. Cook until vegetables are yellow. Stir in broth, water and tomatoes. Cover and simmer 30 to 45 minutes. Add rice. Cover and remove from heat. Let stand 15 minutes. This recipe makes 6 to 8 servings, but I like to double it and freeze half. It freezes very well and it's always nice to have some on hand for cold evenings when you don't feel like cooking.
Step 1: The soup!
So first, we're
1. In large pot or dutch oven, brown beef and onion.
2. Add all ingredients except parsley.
3. Bring to boil.
4. Reduce heat and simmer, covered, for 1 hour, stirring occassionaly to prevent sticking.
5. You may add water if you want soup thinner if beef flavor is too strong.
6. Ladle in bowl, garnish with parsley to serve.
7. This can also be made in a crockpot by halving the recipe.