#heartysoup

[freshjive]

A hearty and tasty soup that is perfect for Oktoberfest. Bratwurst sausages, potatoes, and cabbage cook slowly in a rich broth that has beer and fragrant spices added to it.

Ingredients: 4 bratwurst sausages, sliced. 3 medium potatoes, diced. 1 small head cabbage, shredded. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup beer. 1 teaspoon caraway seeds. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Over medium-low heat, brown the sliced bratwurst sausages in a skillet until they are just beginning to turn golden. Brown the sausages and put them in a slow cooker. Add the diced potatoes, shredded cabbage, chopped onion, minced garlic, chicken broth, beer, caraway seeds, and dried thyme. Add pepper and salt to taste. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. If you want, you can serve it hot with fresh parsley on top.

Sofia L

[uchicagomag]

You can enjoy Broccoli Soup with Creamy Goat Cheese, which is a comforting mix of healthy broccoli, rich goat cheese, and rich cream. This hearty soup has just the right amount of each flavor, making it a great choice for a cozy meal.

Ingredients: 1 lb broccoli, chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 4 oz goat cheese, crumbled. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. After you add the broccoli, cook for another 5 minutes. Add the vegetable broth and bring it to a boil. Then lower the heat and let it simmer for 15 minutes, or until the broccoli is soft. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and goat cheese and stir them in. Keep cooking until the cheese melts and the soup is smooth. Add pepper and salt to taste. Serve hot, and if you want, top with extra goat cheese.

Mariam Weber

[stylerookie]

A hearty and flavorful French Onion Soup with the added richness of white beans, slow-cooked to perfection in a crock pot. Topped with crusty French bread and melted Gruyere cheese, this comforting bowl is a delightful twist on the classic recipe.

Ingredients: 4 large onions, thinly sliced. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup white beans, cooked. 8 cups beef broth. 1 cup dry white wine. 1 teaspoon dried thyme. Salt and pepper to taste. 8 slices French bread, toasted. 2 cups Gruyere cheese, shredded.

Instructions: In a skillet, saut onions in olive oil until caramelized. Add minced garlic and cook for an additional 2 minutes. Transfer onions and garlic to the crock pot. Add white beans, beef broth, white wine, dried thyme, salt, and pepper. Cover and cook on low for 6-8 hours or until flavors meld. Preheat the broiler. Ladle soup into oven-safe bowls and top with a slice of toasted French bread. Sprinkle Gruyere cheese on top of the bread. Place bowls on a baking sheet and broil until the cheese is melted and bubbly. Serve hot, allowing the cheesy bread to float on top of the soup.

Camila Perkins

[mortheim]

Solyanka - still not as salty as a losing gamer

Food is an important part of any culture. You can tell a lot about culture based on their beverages and cuisine. And in Slavic/Russian cuisine several things can easily prove it. We have (had?) a lot of fish dishes (a huge number of rivers), salting (harsher seasons), soups (again, harsher seasons), and the usual - different pastries (though this is pretty common). I could delve deeper into each category talking about kolach, okroshka, rassolnik, levashnik, kalja, oladyi, borsh, kurnik, shchi, ukha, botvinia, etc. But that wouldn't be really interesting if you would just get information without a recipe, wouldn't it?

So today we will focus on solyanka. There are actually two solyankas - one is a soup with pickles another is a main dish with cabbage. In this post, I will focus on the former - solyanka the soup!

This dish formed in the 15th or 17th century and was, basically, peasant food. It was a simple thick chowder with meat, cabbage, onion, and pickles. The current recipe appeared only in the 19th century with some new and several expensive ingredients - olives, capers, lemon, bread kvass, and salted or pickled mushrooms. There was a bit of a hassle among culinary scholars about why it got its name - either as a salty dish (solyanka is literally salt with a cute suffix), or as a denotation that it came from a rural area (russian word "selskiy" means rural, so they assumed that it was butchered word for "selyanka"). But most names of the dishes in Russian cuisine usually indicate the way a dish was prepared or consumed. So, how do you make a great solyanka?

This recipe can be used with both home-cooked broth and pre-cooked one. So, what do you need for a fancy solyanka? First, ingredients for the soup:

400 grams of beef - I use brisket, but you can use it shoulder or even shank (if you want to use it for a broth too).

200 grams of smoked sausages

~400 ml of grated tomatoes (I used 350 ml)

200 grams of onions

150 grams of carrot (to make it heartier)

40 grams of butter

120 grams of pickled cucumbers

100 grams of seedless black olives (or you can add another 100 grams of pickled cucumbers for that Peasant's Feast After Great Lent vibe)

200 ml of pickled cucumber brine

50 ml of olive brine (or replace with the same amount of pickled cucumber brine)

A bunch of dill greens

1-2 pcs of laurel leaf

2-3 pcs of peppercorn pepper

2-3 pcs of black pepper peas

sour cream to server

And now ingredients for the broth (you can just buy precooked broth if you want - I won't judge):

~2 litres of water

600 grams of beef bones (or shank if you will use it for both broth and soup)

150 grams of carrot

200 grams of onion

A pinch of dried thyme

5-6 pcs of peppercorn pepper

5-6 pcs of black pepper peas

2 leaves of laurel leaf

Part I - The Broth

I think it is the most important part of solyanka, so I don't slack here (you can though! If you are not obsessed with cooking, using precooked broth is fine). So, if you are going to cook broth, do this:

Wash the onions, peel them, and cut them in half.;

Wash the carrots, peel them, and cut them into 2-3 pieces each;

Rinse the beef bones under running water.;

Place the bones in a pot with approximately 2 liters of water and bring to a boil;

Once boiling, reduce the heat to low and simmer for 1.5 to 2 hours, skimming off any foam that forms;

Add the onions, carrots, thyme, and peppers 30-40 minutes before the broth is done;

Add the bay leaf 5-10 minutes before the end of cooking to avoid bitterness;

After the broth is ready, remove vegetables and meat. If you will use meat further, then cut it into pieces and follow the recipe

Part II - Solyanka

Now to the main part of the soup! You should do it after the broth is ready, or 10 mins before this because we will need to mix everything.

Peel the onions, and cut them into thin half-rings.

Peel the carrots, then shred them.

Heat a thick-bottomed frying pan and sauté the onions with carrots in butter until they soften.

Once the onions soften, add grated tomatoes and cook for another 5-7 mins.

Cut pickled cucumbers into cubes (I prefer to cut them into smaller ones, but medium-sized ones are fine too).

In a separate dry frying pan, sauté the cubed cucumbers with a small amount of broth (~200 ml) until they become pulpy, then add them to the sautéed onions and carrots.

Pour the cucumber brine into a saucepan, and bring it to a boil. Combine it with the meat broth and bring it all to a boil.

Cut smoked sausages and beef. Fry them in a pan for 5-10 minutes.

Add everything (sautéed onions with carrots and pickled cucumbers, meat, sausages, and olives - if you decided to use them) to the boiling broth with cucumber brine. Bring it to a boil and cook for another 20 mins.

After that add brine from the olives (if you decided to use it), peppers, and bay leaf. Cook for another 10 minutes.

Before serving, remove the bay leaf, taste for salt, and adjust if necessary. Let the soup stay for 10 minutes under the lid. Serve in a bowl with sour cream and a sprinkle of dill.

And that's it! If you want to make it simple - just follow Part II and you will be fine. Even if you cook it in simple water it will taste somewhat good. Not as good as if you used a broth, mind you. Also, there will be another post soon, because I slacked off yesterday. Just for funsies (if you can call a relocation of nearly 130.000 people a funsy).

[drritamarie]

Creamy Mexican Red Pepper Soup: A Hearty Fall Delight

The ingredients in this Mexican Red Pepper Soup are ideal for hormone and energy balance because of their high nutritious content. Energy comes from red bell peppers' antioxidants and vitamin C, while Brazil nuts' and avocados' healthy fats aid in the production of hormones. The kelp powder contains nutrients that support the thyroid, and the basil adds essential minerals. Together, these elements function effectively to provide a combination that promotes vigor and hormonal balance.

Their ascorbic acid, or vitamin C, aids in the creation of energy and facilitates the absorption of iron, which is required for the supply of oxygen to cells. A adequate flow of oxygen is necessary for cells to stay lively and active. Furthermore, the ascorbic acid in red bell peppers serves as a potent antioxidant, shielding the body's cells from oxidative harm. Natural protection against oxidative stress is provided by red bell peppers, and this is especially important for hormonal health because oxidative damage can disrupt the endocrine system and affect hormone balance.

[jjsimssf]

Slow Cooker Borscht (Vegetarian) - It's a Veg World After All®

On my list to try this. Yummers.

[foodwithrecipes]

Chicken Soup. Chicken contains many energy-boosting nutrients. It is a rich source of vitamin B6 and vitamin B12, which help keep cells healthy. Read full recipe https://foodrecipesoffical.com/wp-admin/post-new.php… https://foodrecipesoffical.blogspot.com/2024/01/506-healthy-food-recipe-chicken-soup.html… http://foodrecipesoffical.blogspot.com

[maranodaily]

Soup with White Beans and Bacon Embark on a gastronomic journey with our Creamy White Bean and Bacon Soup, delicately blending hearty beans, crispy bacon, and a touch of decadence. Allow your taste buds to blossom with each creamy spoonful.

[spiceitupkitchen]

Savor the flavors of Italy with our hearty Minestrone Soup Recipe. A symphony of fresh vegetables and savory broth, it's a bowlful of comfort for any day. 🍲🌿😌

[barebackcpl]

Korean Soy Bean Paste Stew Doenjang Jjigae Turn up the heat and spice up your day with a spicy, playful twist on Doenjang Jjigae. Let the flavors of Korea ignite your senses.

[disparoenautomatico]

Cheonggukjang - Korean fermented soybean paste soup Warm up your taste buds with a hearty bowl of Cheonggukjang, a delicious Korean fermented soybean paste soup.

[lsewell]

Soup with Beef Noodles Warm up your taste buds with a hearty bowl of Beef Noodle Soup.

[trigbywrites]

Roasted Tomato Soup with Tomato Parmesan Croutons Warm up your taste buds with the ultimate comfort food: Roasted Tomato Soup with Tomato Parmesan Croutons. It's like a cozy hug in a bowl.

[murlinsaintjean]

Cheonggukjang - Korean fermented soybean paste soup

Discover the rich flavors of Cheonggukjang, a nourishing Korean soup made with fermented soybean paste. Perfect for a cozy night in.

[badlybehavedbookworm]

Soup with Cantonese Corn Delight your taste buds with the refinement of Cantonese Corn Soup. This traditional recipe combines the essence of English and Cantonese culinary expertise, resulting in a bowl of pure bliss.