Maria's Borscht
First get a big slab of beef. At least a couple of pounds. Cut it up. Brown it in your biggest soup pot. Then add some Beef broth or water and bullion (I like Better than Bullion which is like a paste, a couple teaspoons to start) to beef up the stock simmer it until it's nice and tender. At least an hour. Then add some more beef broth or water. Throw in a couple of bay leaves, salt and pepper. Chop all the following vegetables julienne or at least in little rectangles. My mom says this is important for presentation. Everything is basically the same shape. After you chop it, add it. Then chop the next thing.
An onion
a small half head of cabbage
a few carrots (2-4)
a few beets ( I used 3 big ones because when they're big, they aren't as red and we want this soup to be red)
potatoes (2-4)
If there's not enough liquid, add some water. If it tastes too strongly of beets or needs more flavor, add some more beef bullion with the water.
When everything is tender, (at least 20 min after you add the potatoes) it's almost done. You now have a big vat you won't eat in one day. Take out as much as you are going to eat today and put it in a smaller pot. Add a teaspoon or tablespoon of white vinegar to the hot soup and then don't let it boil anymore after you add it. Don't as me why. Now it's done.
You may serve this with sour cream for those who like to stir it in and watch the soup turn pink.
yum
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, January 5, 2011
Monday, January 3, 2011
PAM'S TERASCAN BEAN SOUP
1 14 oz can whole tomatoes
1/2 large onion
2 Tbsp garlic
1 8oz can pinto beans
6 TBSP bacon fat
10 cups chicken broth or bouillon
Muenster cheese
Red chilies
Sour cream
Heat chicken broth in a large pan. Heat bacon fat in a large skillet. Blend tomatoes, onion, garlic in blender or food processor, and heat in hot fat for 10 min. Blend pinto beans and juice from can in a blender. Add to the tomato mixture and cook another ten minutes. Add tomato mixture to chicken broth and simmer until thickened. Before serving, melt slices of cheese in bottom of bowl before adding soup. Cheese is best if allowed to brown a bit. I put them in the microwave, or you can put them in the oven, but you have to watch them closely. Top with crumbled chilies and sour cream. Best if prepared a day in advance.
1/2 large onion
2 Tbsp garlic
1 8oz can pinto beans
6 TBSP bacon fat
10 cups chicken broth or bouillon
Muenster cheese
Red chilies
Sour cream
Heat chicken broth in a large pan. Heat bacon fat in a large skillet. Blend tomatoes, onion, garlic in blender or food processor, and heat in hot fat for 10 min. Blend pinto beans and juice from can in a blender. Add to the tomato mixture and cook another ten minutes. Add tomato mixture to chicken broth and simmer until thickened. Before serving, melt slices of cheese in bottom of bowl before adding soup. Cheese is best if allowed to brown a bit. I put them in the microwave, or you can put them in the oven, but you have to watch them closely. Top with crumbled chilies and sour cream. Best if prepared a day in advance.
BETH'S CREAM OF BROCCOLI SOUP
3 stalks broccoli, chopped
1 small onion, chopped
Cook in 5 cups chicken bouillon. Blend large pieces of broccoli, bullion and onion.
White sauce
3 cups milk
salt and pepper to taste
1 tsp garlic powder
Heat above ingredients. Add 2 TBSP cornstarch mixed with a little water to thicken. Add white sauce to blended broccoli mixture. Warm through.
1 small onion, chopped
Cook in 5 cups chicken bouillon. Blend large pieces of broccoli, bullion and onion.
White sauce
3 cups milk
salt and pepper to taste
1 tsp garlic powder
Heat above ingredients. Add 2 TBSP cornstarch mixed with a little water to thicken. Add white sauce to blended broccoli mixture. Warm through.
CAROL'S GUMBO
1/4 cup olive oil
1/2 cup flour
6-8 boneless, skinless chicken breasts
2 long links kielbasa, quartered and sliced
2 boxes frozen okra
2 lbs jumbo shrimp
4 stalks celery, chopped
2 onions chopped
2 green peppers, chopped
1 small can crushed tomatoes
salt and peper to taste
1 Tbsp oregano
1 Tbsp Old Bay seasoning
garlic powder to taste
2 bay leaves
Tabasco sauce to taste
File powder
rice
Boil chicken breasts in salted water to which celery, carrots, and onion have been added to make a stock.
In a heavy sauce pan, heat oil and flour, stirring often to make a roux. Cook without burning until roux is cocoa color. Add celery, onion, and green pepper and cook until tender. Add kielbasa, cook till browned and glazed.
Cut cooked chicken into pieces and strain stock. Add broth to roux mixture. Add okra and tomatoes. Cook on low 1 hour. Prepare rice.
About 10 min before serving, add shrimp. Place soup in bowl, top each with a scoop of rice and dust with file powder.
1/2 cup flour
6-8 boneless, skinless chicken breasts
2 long links kielbasa, quartered and sliced
2 boxes frozen okra
2 lbs jumbo shrimp
4 stalks celery, chopped
2 onions chopped
2 green peppers, chopped
1 small can crushed tomatoes
salt and peper to taste
1 Tbsp oregano
1 Tbsp Old Bay seasoning
garlic powder to taste
2 bay leaves
Tabasco sauce to taste
File powder
rice
Boil chicken breasts in salted water to which celery, carrots, and onion have been added to make a stock.
In a heavy sauce pan, heat oil and flour, stirring often to make a roux. Cook without burning until roux is cocoa color. Add celery, onion, and green pepper and cook until tender. Add kielbasa, cook till browned and glazed.
Cut cooked chicken into pieces and strain stock. Add broth to roux mixture. Add okra and tomatoes. Cook on low 1 hour. Prepare rice.
About 10 min before serving, add shrimp. Place soup in bowl, top each with a scoop of rice and dust with file powder.
MOM'S FISH CHOWDER
Bacon fat
1 medium onion, cut up
1 large potato, diced
1 cup water
1 can celery soup
Milk
1 can Manhattan style clam chowder
1 pkg frozen cod fish
Cook fish in a separate pan. You can add onion to the water for more flavor. Don't cook it too fast or it will fall apart. You want nice pieces of fish. Cook fish until flaky and starting to come apart.
Brown onion in bacon fat until soft and not too brown. Add potato and water and heat till potato is done. Add celery soup, clam chowder, and fish. Add one or 2 cans of milk. Heat on low but do not boil or milk will curdle. Serve with crackers.
1 medium onion, cut up
1 large potato, diced
1 cup water
1 can celery soup
Milk
1 can Manhattan style clam chowder
1 pkg frozen cod fish
Cook fish in a separate pan. You can add onion to the water for more flavor. Don't cook it too fast or it will fall apart. You want nice pieces of fish. Cook fish until flaky and starting to come apart.
Brown onion in bacon fat until soft and not too brown. Add potato and water and heat till potato is done. Add celery soup, clam chowder, and fish. Add one or 2 cans of milk. Heat on low but do not boil or milk will curdle. Serve with crackers.
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