Tuesday, July 31, 2012

Spargel Creme Suppe - German

     250 grams of fresh asparagus
     300 ml of water
     100 ml of liquid cream
     1 teaspoon butter
     chopped onion 2 tablespoons
     cake flour 1 tablespoon
     chopped celery 1/2 tablespoon
     pepper powder 1/2 teaspoon
     nutmeg powder 1/4 teaspoon
     salt to taste

How to Make:
     Chop the asparagus and set aside.
     Combine asparagus, water and salt, and cook until asparagus is tender. Lift.
     Separate the water from the asparagus, mashed.
     Reinsert the asparagus in boiling, stir and then strain.
     Heat butter, saute onion until fragrant.
     Stir in the flour gradually, stirring until blended. Pour the asparagus, stirring constantly until blended. Bring to a boil.
     Reduce the heat, pour the cream, stirring constantly for about 5 minutes.
     Season with salt, pepper and nutmeg and stir well. Lift. Serve with a sprinkling of chopped celery.

Serves 4

Tuesday, July 24, 2012

Schi Soup - Russia

8 cups beef stock (Vegetable Stock or Water for vegetarian)
1 1/2 lbs green cabbage
4 garlic cloves
3 medium potatoes
2 medium onions
2 medium tomatoes
2 small radishes
1 leek (bottom half only)
1 large carrot
3 bay leaves
2 tablespoons butter
1 teaspoon black peppercorns
1 teaspoon caraway seed
2 tablespoons sour cream (or Smetana, per bowl)
1 teaspoon dill (per bowl)
1 teaspoon parsley (per bowl)

1. Core and shred the green cabbage.
2. Peel and chop the garlic.
3. Peel and chop the potatoes into large chunks.
4. Peel and chop the onions.
5. Wash and chop the tomatoes.
6. Peel and dice the radishes.
7. Wash and slice the leek into thin circles.
8. Peel and grate the carrot.
9. Melt the butter in a large pot or pan.
10. Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
11. Add beef stock (vegetable stock or water) and bring to a boil.
12. Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
13. Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
14. Remove and discard bay leaves.
15. Finely chop dill and/or parsley.
16. Ladle into bowls.
17. Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
18. Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
19. Pumpernickel or rye bread and butter make a great side.
20. Refrigerate any leftovers.

Serves: 6-8
Yield: 8.0 bowls

Ratatouille (South of France Vegetable Soup)

     400 grams of onion
     1 kg eggplant purple
     1 kg zucchini
     900 grams of red pepper
     10 tablespoons olive oil
     700 grams of tomatoes, cut into quarters
     25 sheets of basil
     20 grams of garlic, thinly sliced
     salt to taste
     ground pepper to taste

How to Make:
     Peel the onion net. Cut in half, crosswise slices.
     Clean the eggplant, discard the stem end. Cut lengthwise into three sections and circular, the shape of dice.
     Clean zucchini, discard the stem end. Cut lengthwise into two sections and circular, the shape of the beam.

      Remove the inside of a red bell pepper, cut a circle as small as possible.
     Heat 2 tablespoons olive oil in a skillet, saute the onion until wilted. Add salt and pepper powder to taste and stir well. Remove and set aside. Alternately, sauteed red peppers, zucchini, tomatoes, and eggplant purple.
     Combine all ingredients in a stir-food container, add the basil and garlic. Stir well. Pour 8 tablespoons olive oil and cover ratatouille. Ratatouille cook over medium heat for 20 minutes.
     Serve while hot.

To 12 servings

Psarosoupa (Fish Soup)

     1 1/2 pounds red snapper or other fish species
     1 onion
     100 grams of green pepper
     500 grams of potatoes, diced
     500 grams of carrots, cut into pieces
     30 grams of parsley leaves
     1 sheet of green onion
     300 grams of small zucchini
     1 liter of water
     10 tablespoons olive oil
     salt to taste
     75 ml lemon juice
     pepper powder to taste

How to Make:
     Wash and chop all the vegetables.
     Put all the vegetables, except potatoes to the pan. Pour the water and add the olive oil and salt. Cook until boiling. Reduce heat and cook again until 30 minutes.
     Pick up all the vegetables, arrange on a serving bowl.
     Enter the fish into the vegetable cooking water. Cook over a fire ketch, but not too ripe. Remove the fish, discarding bones.
     Simmer sauce, vegetables and fish stew was used, insert a piece of potato into the gravy and cook for 20 minutes over low heat. Once cooked, mashed some potatoes and put into the sauce to thicken. Put all the vegetables and fish into the sauce, add lemon juice and pepper. Add Chinese cabbage is also good!
     Serve while hot.

Serves 8

Mushroom Soup

     2 tablespoons unsalted butter
     5 red onions, finely chopped
     100 grams onions, finely chopped
     3 cloves garlic, finely chopped
     2 tablespoons all-purpose flour
     1200 ml chicken stock
     2 cans (@ 425 g) button mushrooms, drained, thinly sliced
     4 bay leaves
     1 1/2 teaspoon dried tarragon
     1 tablespoon instant chicken broth
     1 teaspoon salt
     1/2 teaspoons ground pepper
     60 ml heavy cream

Topping recipe :
     1 tablespoon dried parsley, ready to buy

How to Make :
     Heat butter, saute onion, onions, and garlic until fragrant. Enter the flour. Stir quickly to mix and flour cooked.
     Pour the chicken stock little by little until smooth.
     Add 1 can sliced ​​mushrooms, bay leaves, tarragon, and instant chicken broth. Bring to a boil. Lift. Set aside bay leaves.
     Enter in a blender, until smooth.
     Jerang back on the fire. Add the remaining mushrooms. Sprinkle instant bouillon, salt, and pepper. Stir well. Bring to a boil.
     Pour the cream and stir well. Lift. Sprinkle with dried parsley. Serve immediately.

Serves 6

Bouillabaisse (French Fish Soup)

     1 tablespoon olive oil
     1 onion, thinly sliced
     500 grams of tomatoes, cut into quarters
     1 stalk of fennel, thinly sliced
     5 cloves garlic, crushed
     600 grams of potatoes, diced
     2.5 grams of red snapper, cleaned and made ​​fillets
     250 grams of shrimp
     2.5 liters of hot water
     1/4 teaspoon saffron or turmeric powder finely
     salt to taste
     ground pepper to taste
     1 bay leaf sheet

How to Make:
     Enter the olive oil, onions, tomatoes, fennel, garlic, and potatoes in a saucepan. Cook over low heat, stirring gently. Enter the fish and shrimp, pour all the hot water. Stir gently and put powdered saffron or turmeric fine. Add salt, pepper, and bay leaf, cover the pan and let stand for 18 minutes.
     Serve while hot.

Serves 6


     Bouillabaisse is more delicious eaten with la rouille or soft potatoes.
     as veriasi, instead of red snapper with other types of fish or shrimp with crab instead of a small size.

Wednesday, July 11, 2012

Ball Mushroom Vegetables Soup

Mushroom Meat balls, mix together:
150 g minced chicken meat
1 egg yolk
1 tbsp plain flour
2 pieces of fresh shitake mushrooms, finely chopped
1 clove garlic, grated
2 red onions, finely chopped
1/2 teaspoon pepper
1 teaspoon salt

1 cm ginger, crushed
3 cloves garlic, crushed, saute
1 liter chicken stock
1 leek, cut into rough
2 tablespoons soy sauce
1 tsp sesame oil
1/2 teaspoon pepper
2 tsp salt

100 g leaves of chrysanthemums, cut into pieces
75 g carrots, shaved thin
75 g of radish, shaved thin


How to make:
Mushroom Meat balls:
     * Stir all ingredients together until completely blended.
     * Form the dough into balls for meatballs. Set aside.

     * Boil the ginger, green onion, broth and spices over low heat until some time
     * Enter the meatballs and cook until the float.
     * Add the vegetables, simmer until wilted.
     * Remove and serve hot.