Archive for August, 2007
Russian Nettle Soup
Nettle is one of the first plants to show up in spring. It contains many valuable nutrients including vitamin C. It is a widespread weed growing practically everywhere people allow it to grow. The best for soups and salads are the youngest upper two or four leaves.
Ingredients
• 4 cups nettles rinsed with boiling water and chopped
• 1 […]
Russian Fish Soup - Ukha
Serves 4
Ingredients
• 4 cups water
• 2 potatoes, cubed
• 1 onion, chopped
• 1 bunch fresh parsley, chopped
• ½ cup cod fillets, cubed
• 1 lemon, juiced
• salt and pepper to taste
Directions
1. Put water in a large saucepan and bring to a boil over high heat.
2. Add the potatoes, onion and parsley.
3. Heat for 10 to 15 minutes and add the fish.
4. Heat for 10 more minutes, then squeeze […]
Spanish Sopa De Ajo (Garlic Soup)
Serves 4
Ingredients
• 200 gm white bread
• 2 cloves of garlic
• 2 eggs
• olive oil
• 1 tsp paprika
• salt
Directions
1. Bring just over 4 cups of water to the boil in a pan. Add a pinch of salt. Now add the crushed garlic, the paprika and pieces of bread and the beaten eggs.
2. Simmer for 5 minutes. Place the mixture in a blender and then […]
Nicaragua Chayote Soup from Latin America
Chayotes are a pale green vegetable. They are sort of shaped like a pear. This soup is also common in Morelos, Mexico, without the chicken.
Serves 4-6
Ingredients
• 2 large chayotes, peeled and sliced
• pinch of salt
• 1 medium onion, finely chopped
• 1 clove garlic, chopped
• 2 tbsp butter
• 1 tbsp flour
• 4 cups of chicken stock
• 1 cup of cooked shredded chicken
• white pepper
Directions
1. Using enough […]
Chile Cabbage Soup
Serves 6
Ingredients
• 1 small green cabbage
• 1 large potato
• 1 large leek
• 3 tbsp of butter
• 4 cups chicken stock
• salt & pepper to taste
• 1 cup coarsely chopped queso fresco or Munster cheese
Directions
1. Finely shredded the cabbage. Peel the potato and cut into small shoestring type strips. Cut the leek thinly.
2. Heat the butter in a pan large enough to hold all the […]
Mexican Chicken Soup
Ingredients
• 500 gm skinless, boneless chicken breasts, cut into cubes
• 1 cup coarsely chopped green pepper (or to taste)
• 2 tsp chili powder (or to taste)
• 1 tsp garlic powder
• 2 cans clear chicken broth
• 1 3/4 cups frozen whole kernel corn
• 1 cup cooked rice
• 1 tsp chopped fresh cilantro or parsley
• 5 lime wedges
Directions
2. Spray large saucepan with cooking spray and heat over […]
Aash-e Aab Leemoo (Irani or Persian)
Ingredients
Serves 4
• 200 gm basmati or long-grain rice
• 1 kg herbs (parsley, mint, coriander, spring-onion ends)
• 500 grams ground lamb
• 3 tbsp split peas
• 3-4 tbsp fresh lime juice
• 2-3 tbsp sugar
• 2 tbsp marjoram
• one tbsp mint
• 4 large onions
• cooking oil
• salt
• black pepper
Directions
1. Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and […]
Aash-e Sholeh-Ghalamkar (Irani or Persian)
Ingredients
Serves 4
• 500 grams vegetables: parsley, dill, coriander, spinach, spring-onion ends
• 100 grams long-grain or basmati rice
• 100 grams peas
• 100 grams beans
• lentils, 100 grams
• 500 grams lamb
• 3 large onions
• 1/2 tsp turmeric
• cooking oil
• salt
• black pepper
Directions
Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Cut meat into small pieces […]
Aash-e Aaloo (Irani or Persian)
Serves 4
Ingredients
• 100 gm basmati or long-grain rice
• 500 gm herbs (parsley, mint, coriander, spring-onion ends)
• 250 gm ground lamb
• 300 gm pitted prunes
• 4 large onions
• cooking oil
• salt
• black pepper
Directions
1. Soak prunes in warm water for two hours.
2. Peel and slice two onions and fry in oil until slightly golden. Make ground meat into 2 cm balls and fry with onions until colour […]
Aash-e Anaar (Irani or Persian)
Serves 4
Ingredients
• 200 gm basmati or long-grain rice
• 1 kg herbs (parsley, mint, coriander, spring-onion ends)
• 500 gm ground lamb
• 3 tbsp split peas
• one glass pomegranate paste
• 2 tbsp marjoram
• one tbsp mint
• 4 large onions
• cooking oil
• salt
• black pepper
Directions
1. Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over […]