Category Archives: soups

Polish White Borscht Recipe (Bialy Barszcz)

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Idea for easter!

Ingredients

  • 1 pound smoked kielbasa
  • 6 cups water
  • 2 tbsp. unsalted butter
  • 1 leek tough green parts trimmed, sliced
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 1 teaspoon marjoram fresh or dried
  • 2 bay leaves
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons horseradish
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped parsley
  • 4 hard-boiled eggs cut in half or into wedges

Directions

In a Dutch oven or saucepan, cook the kielbasa; pour the liquid and kielbasa into a bowl. Set aside.

Return saucepan to medium heat. Add butter, leek, onion, and garlic; cook until soft, about 5 minutes.
Add reserved liquid, potatoes, marjoram, and bay leaf and cook until potatoes are tender, for about 20 minutes.

Discard bay leaf and, using an immersion blender or a food processor, purée soup (leave some chunks if you desire).

Whisk flour and sour cream together until smooth. Pour the mixture into the soup. Simmer until thickened.

Cut the kielbasa into slices and add to the soup. Stir in horseradish. Garnish with dill, parsley, and hard-boiled eggs sliced in half or into wedges.

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French onion soup (pressure cooker)

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Ingredients

  • 3lb sweet onions
  • 3 large shallots
  • 1 small head garlic, minced
  • 6 tablespoon unsalted butter
  • ½ teaspoon baking soda
  • Salt
  • Pepper
  • Worcestershire sauce
  • Soy sauce
  • Fish sauce
  • Dijon mustard
  • Bay leaf
  • Thyme
  • Oregano
  • Ground allspice
  • Celery
  • Cider vinegar
  • Dry sherry or cognac
  • Beef broth or bone broth
  • Baguette or crostini
  • Gruyere, Swiss or Provolone cheese (or a blend)

Directions

Saute onions and shallots in butter until sweatted out, about 1 hour. Add baking soda and saute until caramelized, about 20 minutes.

Add bouquet ganache of bay leaf, fresh thyme, celery stalks with remaining ingredients.

Pressure cooker cook on high 20 minutes, 15 minutes natural release.

Tomato bisque

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This is a from-scratch recipe I did up on the fly. Measures are approximate because I never measure these things.

A savory soup that expresses more nearly tomato & roasted red pepper soup than traditional. Reduce the measures for the pepper ingredients by half for a more traditional tomato bisque.

Makes approximately 4 servings.

Ingredients

  • 16oz fresh ripe tomatoes, diced (3 large, 4 medium or 5 plum)
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 6 button or baby bella mushrooms, cleaned and roughly chopped
  • 3 oz dry vermouth or dry white wine
  • 4 cloves garlic, smashed and minced
  • 2 to 3 tablespoon olive oil
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 1 sprig fresh basil
  • 1 teaspoon smoked paprike
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot paprika
  • ½ cup half & half or light cream
  • ¼ teaspoon crushed red pepper
  • salt & crushed black pepper to taste

Directions

Finely chop onion, carrot, celery. Coarsely chop mushrooms. Peel, smash and mince garlic cloves.

In a 3 quart saucepan, heat olive oil until shimmering and barely smoking. Add mushrooms and distribute in a single layer. Add a generous pinch of kosher salt to help the mushrooms sweat. Sweat mushrooms until well browned, then add onion, carrot and celery. Saute until tender, 5 to 7 minutes.

Add garlic and saute until fragrant, about 1 minute. Add tomato paste and incorporate. Saute the mixture, stirring constantly until Tue tomato paste is Brock red and fragrant, being careful not to scorch the tomato. Add vermouth and deglaze, scraping any remaining fond from the bottom of the saucepan. Add paprikas and pepper flakes.

Add chicken broth, diced tomatoes and a sprig of fresh basil. Raise to a boil, then partially cover, lower heat and simmer for 30 to 60 minutes, allowing the flavors to meld and the vegetables to break down.

The broth will reduce and thicken. Remove from heat and recover the basil stem and leaves. Puree the soup with an immersion blender. Alternatively, allow the soup to cool and, working carefully in batches, puree with a blender or food processor covered with a towel to avoid splashes.

Return the soup to low heat and add ½ cup half & half or light cream.

Chicken tortilla soup #2

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A savory, hearty chicken soup with mild heat. Serves 10.

Ingredients

  • 2 boneless, skinless chicken breast, trimmed
  • 6 cups chicken broth or stock
  • 2 oz dry vermouth
  • 2 oz apple cider vinegar
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, smashed and minced.
  • 1 green bell pepper, cleaned, seeded and diced
  • 2 tablespoon tomato paste
  • 1 can diced tomato, 28 oz.
  • 1 can black beans, drained, 15 oz
  • 1 can whole kernel corn, drained, 15 oz
  • 1 teaspoon chili powder
  • 1 teaspoon ground oregano
  • 1 teaspoon dried cilantro
  • ½ teaspoon chipotle powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Salt & pepper to taste
  • Olive oil

Directions

In a 5 qt pot, heat olive oil over medium-high heat until shimmering. Meanwhile trim and dress chicken breasts, seasoning liberally with salt and ground black pepper. Sear breasts on both sides until golden brown, and a blonde fond has formed. Set aside.

Reduce heat and saute onion, celery and pepper until tender, about 6 minutes. Add garlic and saluted until fragrant, about 1 minute. Add tomato paste and combine, sauteing until deeply ruby colored and aromatic, about 3 minutes. Deglaze with vermouth, scraping up the fond and reduce liquid.

Add chicken broth, spices, vinegar, tomatoes with canning liquid, drained beans and drained corn. Stir to combine and raise heat to high until boiling, reduce heat to medium low and simmer 30 minutes.

While the soup comes to a boil, dice the chicken into bite sized cubes. Add the cubes to the soup in the last 10 to 15 minutes to warm through.

Serve over braised rice with a wedge of avocado, pinch of cheese, sprinkle of tortilla strips or dollop of sour cream.

Broccoli & Cheddar Chicken Soup #2

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This is a lighter variety using more commonly available ingredients.

Boneless, skinless chicken breasts are used to develop a fond and enrich the soup base. The chicken may be diced and added to the soup, or served as part of a side dish.

Ingredients

  • 1lb (approx) Boneless, skinless chicken breast
  • 1 medium head broccoli, diced (about 2 cups)
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 ribs celery diced
  • 2 or 3 cloves garlic, smashed and minced
  • 6 cups chicken broth
  • ½ cup dry vermouth
  • 3 tbsp soy sauce
  • 1 ½ cup cheddar cheese shredded
  • ½ cup half and half
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • 1 teaspoon fine ground black pepper, or to taste

Directions

Oil and season chicken breasts. The breasts will be pan seared to create a fond for the soup, and may be diced for the soup or used in a side dish.

Heat 3 tbsp olive oil in a 5 quart pot over medium-high heat. Sear breasts 5 minutes per side until a fond forms. Remove breasts and set aside.

Lower heat to medium and add 2 tbsp unsalted butter, stirring to prevent scorching or browning. Add diced onion, diced carrot and diced celery. Saute over medium heat until softened, about 10 minutes. Clear a space in the middle of the pan and add minced garlic, sauté 1 or 2 minutes until fragrant and soft, but not browned.

Deglaze with ½ cup dry vermouth.

Add 6 cups chicken broth, 3 tbsp soy sauce and broccoli. Raise to a boil, then reduce heat and simmer 25 to 30 minutes, until vegetables are softened.

With an immersion blender, puree broth and vegetables until larger vegetables are reduced. Alternatively, allow the soup to cool and puree in a blender. Return puréed soup to pot and raise heat.

Add Cheddar cheese in handfuls, stirring to combine thoroughly. Slowly add ½ cup half & half stirring continuously.

Serve topped with sour cream, chives, cheddar and/or bacon bits.

OTB Chicken Tortilla Soup

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Ingredients

  • Chicken Breast, 3 breast,
  • Canned Diced tomatoes 1 can
  • Enchilada Sauce, 1 can
  • Onions, raw, 1 medium
  • Green Chili Peppers, 1 can, 7 oz, minced
  • Garlic, 3 cloves or 1 TBSP
  • Water, tap, 4 cups
  • Cumin, 1 TBSP
  • Chili powder, 1TBSP
  • Wild Blend Brown Rice-1 cup
  • Zucchini, 4 medium
  • Silver tequila 2 oz
  • Olive oil, 2 oz
  • 1 avocado
  • Mexican blend shredded cheese, 1 cup approximately
  • 2 green onion, sliced

Instructions

Season chicken with salt & pepper. Sear in 3 qt pot, and remove to cool. Chop zucchini into bites sized chunks. Shred or chop chicken when cool.

Add onion and garlic to saute. Deglaze pan with tequila. Add remaining ingredients and simmer over low heat covered for 2 hours, topping up water as needed.

Serve garnished with a slice of avocado, a pinch of cheese, pinch of green onion/chive and tortilla strips.

Adapted from On The Border Recipes

Broccoli & Cheddar Chicken Soup #1

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This is a rich broccoli & cheddar soup based on a copycat recipe of a famous artisan bread restaurant chain.

Serves 6-8.

Ingredients

  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 large onions, diced, about ¾ cup
  • 1 large or two medium shallot, minced
  • 3 cloves garlic, crushed and minced
  • ½ cup sherry or dry vermouth
  • 4 cups milk, room temperature
  • 2 cups chicken stock
  • 5 oz garlic & herb cream cheese
  • 1 cooked boneless chicken breast, diced, about 12oz
  • 4 cups broccoli florets, about 1 head
  • 1 medium carrot, peeled and junienned
  • 3 cups mild cheddar cheese, grated
  • 1 tsp pepper, to taste
  • ½ tsp salt, to taste
  • ¼ cup fresh chives, divided
  • ¼ cup bacon bits, divided (optional)

Instructions

Melt butter over medium high heat, and sauté onions and shallots until translucent and tender, but not yet browned. Add carrots and garlic continuing to sauté until aromatic, about 2 minutes. Add wine and reduce. Sprinkle flour over the vegetables and whisk into a roux.

Slowly add milk stirring continuously to avoid lumps. Add chicken stock and cream cheese stirring to break up lumps.

When the soup is smooth and combined, add broccoli florets and chicken. Simmer until broccoli is softened and chicken is warmed through, about 15 minutes.

Add cheddar cheese in batches, stirring to incorporate. Salt and pepper to taste.

Serve garnished with shredded cheddar cheese, bacon bits and fresh chives.

Tuscan Soup

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Rustic Italian soup in the Tuscan style with sausage, cannellini beans and kale. Serves 8.

Ingredients

  • 1 lb Italian sweet sausage, casing removed
  • 1 lb Italian hot sausage, casing removed
  • 2 cans cannellini bean, 15 oz
  • 3 shallots or 1 medium onion, diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 1 large potato, peeled and diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tbsp olive oil
  • 2 bunches kale, stems removed and roughly chopped
  • 1 tbsp tomato paste
  • 1 tsp ground oregano
  • 1 tsp fennel seed
  • 1 tsp paprika
  • 4 cups chicken stock
  • ½ cup sherry or dry white wine
  • 5 oz Boursin cheese (optional)
  • ½ cup milk or half & half
  • Ground black pepper and salt to taste

Instructions

Break up sausage and brown in medium dutch over over medium-high flame to form a strong fond. Sauté diced shallot, celery and carrot until tender, and shallot is fragrant and turning translucent. Add garlic and saute one additional minute, until fragrant. Add tomato paste and stir to combine, one to two minutes. Deglaze with sherry, scraping up the fond.

Add spices, cannellini beans with liquid, potato, kale, bay leaves and chicken stock. Cover and simmer 30 minutes, until carrots and potato are tender. If desired, add Boursin cheese and stir until well combined. Add milk and stir to combine.