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Starting to cool down out there and fall is perfect time for soup. I made a fairly tasty borscht the other day and thought you folks might have some input on some new soups you've tried or made lately.

2 quarts beef stock

3 tablespoons butter

1 cup cabbage, finely chopped

1 cup potatoes, diced

1/2 cup carrots, diced

1 stalk celery, minced

1 onion, chopped

1 1/2 cups canned tomatoes

1/2 cup juice (from can of beets)

1 cup cooked or canned beets, diced

1 teaspoon vinegar

chopped dill or parsley (for garnishing)

sour cream

In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.

Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.

At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.

Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.

** Note - I added a lb of fresh italian sausage, but it wasn't necessary.

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  • 2 months later...
Guest Low Roller

The soup to make is a nice Malaysian laksa.


First off you must prepare the paste. This consists of chilies, garlic, ginger, tumeric, shrimp paste, pepper, and some tamarind. Process it all together, and let it set in the fridge for a day or so.

Day 2. In a pot put in a small amount of oil (peanut oil or vegetable). Once the oil heats up put in a healthy spoonful of your paste and let it fry up a bit. Open up those flavours! Once you start seeing some browning you add a ladelfull of your favorite broth. Don't tell me you're a kitchen virgin and don't have some homemade broth kicking it in your freezer waiting for your orders. Let the broth dissolve the paste by stirring it. Add more broth to fill up 3/4 of the pot. Let those flavours blend. Bring to heat. Don't boil biatch!

Add about 1/2 can of coconut milk. Mix, let it set, and taste. Add more coconut milk if you think it needs some. If the milk flavour is overpowering, then you can dilute it down with more broth. Basically keep mixing until you reach that epic perfect balance of flavours. (You'll know when you get there).

In another pot boil some vermicelli noodle. Throw in some shrimps as well. Drain and set aside.

Take some chicken breasts and cube it up. Roll dem pieces in some tumeric/salt/pepper and/or curry paste. Fry that up in a pan of seering oil. Want more cholesterol? Throw an egg in there and fry that shit up too!

Take a rice bowl, chuck in some vermicelli noodle, curried chicken cubes, shrimp, diced green onions, fried egg, and pour that broth over the whole thing.

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  • 2 months later...
  • 7 months later...

Made a real tasty cauliflower and cheese soup yesterday, somewhat freestyled.

1/2 cup butter

1 onion, diced

2 small carrots, diced

2 stalks celery, diced

1 TBLsp hot pepper flakes

2 big pinches of salt

2 TBLsp oregano

1 head cauliflower

4 cups chicken stock

about 1.5 cups milk

4 cups shredded old cheddar and Mo'Jack cheese, mixed.

big handful of finely chopped dill and parsley

- Melt butter until medium brown in dutch oven on medium heat.

- Sauté onion, carrot, celery until soft and onion is translucent.

- Add cauliflower, oregano, hot pepper flakes. Cook until cauliflower starts to brown on outside.

- Add stock and milk.

- Bring to a boil, reduce heat and cover. Stir occasionally.

- Cook until Cauliflower is extremely tender. Remove from heat and puree.

- add shredded cheese in small handfuls, stirring after each one. Add chopped herbs.

- Adjust seasoning.

Serve with sliced baguette, a few drops of truffle oil and Football on TV.

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