TOMATO ZUPPA SOUP

Ingredients:
2 pieces of chicken thigh
1 carrot, diced
1 piece of sweet corn on the cob, pipil
1/2 red bell pepper, diced
100 grams of button mushrooms, halved sections
50 grams onion, chopped
3 tablespoons cake flour
1300 ml chicken broth
4 tablespoons of tomato paste
1 tablespoon tomato sauce
4 1/2 teaspoon salt
1 teaspoon pepper powder
1/2 teaspoon granulated sugar
50 grams of peas
50 ml heavy cream
1 teaspoon oregano
2 tablespoons butter, for sauteing
ready-made pastry shell
2 egg yolks, to spread

How to make:
     Boil chicken thighs in 1500 ml of water until cooked. Remove the bones and cut into chunks. Measure 1300 ml of water broth.
     Saute onion until fragrant. Add the flour. Stir until grained.
     Pour the chicken broth in small increments, stirring until smooth.
     Enter tomato paste, tomato sauce, salt, pepper, and sugar. Cook until boiling.
     Add chicken, carrots, sweet corn, red peppers and button mushrooms. Cook until done. Towards removed, add peas, heavy cream, and oregano. Stir well. Lift.
     Prepare a heat resistant dish. Pour the soup along with its contents. Cover with pastry skin. Apply egg yolk.
     Put in baking pan containing a little water. Oven 15 minutes with a temperature of 200 degrees Celsius.
 

For 10 servings

VIPAVA CORBA - Bulgaria

Soup Ingredients:
1 can of canned white beans, drained
1 piece (400 g) potatoes, roughly chopped
2 pieces of bacon, chopped
2 garlic cloves, minced
1 tablespoon flour
2 teaspoons of salt
1/2 teaspoon ground pepper
2 tablespoons yogurt
1,000 ml beef broth
2 tablespoons olive oil, for sauteing

Sauerkraut Ingredients:
200 grams of cabbage, finely sliced
1 teaspoon salt
1/4 teaspoon whole cumin
How to make:
     Sauerkraut, cabbage and salt, stir knead. Add cumin. Let stand 1 hour to drain
     Heat the olive oil. Saute garlic until fragrant. Add the bacon. Stir well. Enter the flour. Stir until grained.
     Pour broth. Stir well. Cook until boiling.
     Add canned beans, potatoes, salt, pepper. Cook until done.
     Enter the sauerkraut and yogurt. Stir well. Cook until boiling. Serve.

Makes 4 servings

Matsutake Mushroom Dobin Mushi - Japan

For the dashi :
4 cups water
6-inch piece kombu or kelp
2 handfuls of katsuobushi or bonito flakes (about 2 cups loosely packed)

For the dobin mushi :
2 matsutake mushrooms, sliced (about 2 ounces)
few thinly sliced white fish (about 2 ounces)
few very thin slices carrots (about 1/4 carrot)
1 tablespoon good quality sake
1 tablespoon good quality Japanese soy sauce

How to make :
1. Make the dashi: Place the kelp into a pot with the water. Let soak for 10 minutes. Turn the heat to low. When the water starts quivering, remove the kelp, add in the bonito flakes, stir and turn off the heat. (Do not let boil) Let sit until bonito flakes sink to the bottom. Strain (don’t squeeze the bonito flakes) and reserve the dashi stock.
2. Clean the Matsutake mushrooms by using a damp terry cloth to wipe the dirt off the mushrooms. Use the back of a paring knife to scrape the thin, outer layer of the stem off. Cut the tough bottom of the mushroom off and discard. Ladle the dashi into your teapot, add in the remaining ingredients.
3. Prepare your steamer as shown in the photos or directions above. Cover and steam for 7 minutes (longer if you are using chicken) on medium-low heat. Serve immediately.

serves 2 as part of multi-course meal
(by: steamykitchen.com)

Spargel Creme Suppe - German

Ingredients:
     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

Schi Soup - Russia

Ingredients:
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)



Directions:
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
(food.com)

Ratatouille (South of France Vegetable Soup)

Ingredients:
     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

Mushroom Soup

Ingredients:
     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

Ball Mushroom Vegetables Soup

Ingredients:
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

Gravy:
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

Complement:
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.

Gravy:
     * 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.