Soups
Aubergine and Bell Pepper soup
Description
An appetizing soup with aubergine, bell pepper, tomatoes, leeks and green peas.
Ingredients
3 l chicken broth
1 aubergine
1 bell pepper
2 tomatoes
100 g frozen green peas
100 g leeks
Parsley, chopped
Salt
Instructions
Skin the tomatoes. Cut the peppers, tomatoes and aubergine into small pieces. Slice the leeks. Bring the broth to a boil. Put the vegetables and sliced leeks into the broth and cook for 10 minutes. Then add the peas and parsley; cook another 3-4 minutes. Season with salt.
Broccoli and Cauliflower Cream Soup
Description
Easy to cook and warming this nice-colored soup is good to have at one of those chilly winter days.
Ingredients
350 g broccoli, cut into florets
350 g cauliflower, cut into florets
1,5 l chicken broth
1 small onion
1 tbsp flour
Ground black pepper
Salt
Olive oil
Sour cream
Instructions
Slice the onion and mix with the flour. In a small saucepan heat the olive oil, add the onion and fry over medium heat for 2-3 minutes. Bring the broth to a boil. Put the broccoli and cauliflower into the broth and cook for 10 minutes. Add the fried onion and cook for another 5 minutes. Sprinkle with salt and freshly ground black pepper. Blend with a hand blender until smooth. To serve, add a spoonful of sour cream.
Carrot Cream Soup
Description
Impress your guests with this bright color soup.
Ingredients
1 l vegetable broth
650 g carrots
2 potatoes
1 medium onion
160 ml orange juice
2.5 tbsp soy sauce
1.5 tsp dried ginger
Ground black pepper
Olive oil
Sour cream
Instructions
Bring the broth to a boil. Cut the carrots, potatoes and onion into small pieces. In some olive oil fry the onion until golden brown. Put the carrots, potatoes, onions, soy sauce, orange juice and ginger into the broth and cook for 15-20 minutes. Season with salt and pepper. Blend with a hand blender until smooth. To serve, add a spoonful of sour cream and sprinkle with finely chopped herbs (like parsley, dill, etc.).
Chicken Broth with Dumplings
Description
A light chicken broth with herby dumplings. My mum's recipe.
Ingredients
Chicken broth 2l
1 egg
1 tbsp finely chopped greens
(parsley, dill, etc.)
Flour
Salt
Ground black pepper
Instructions
Beat the egg. Add the greens, a pinch of ground black pepper and salt. Start gradually adding a teaspoon of flour at a time, stirring constantly. Continue adding flour until the mixture forms a fairly moist dough.
Bring the broth to a boil. Separate small pieces from the dough with wetted in a cold water coffee spoon and drop them gently into the broth. Boil the dumplings for 10-15 minutes until cooked.
Tip: Try first drop only one piece of dough into the broth. If it spreads, this means that the dough is too liquid. Remove the broken dumpling with slotted spoon and add to the dough a little more flour.
Cream of Carrot and Celery Soup
Description
This soup is rich, delicious and absolutely meat-free!
Ingredients
For 2 l boiling water
700-750 g carrots
1 large potato
1 celery stalk
1 small onion
1 tbsp flour
Olive oil
Ground black pepper
Salt
Instructions
Peel the carrots and potato and cut them into chunks. Put into the boiling water and cook for 10-15 minutes. Meanwhile slice the onion, roll in the flour and lightly fry in some olive oil. Chop the celery. Add the onion and celery into the soup and cook for 5-7 minutes. Blend with a hand blender until smooth. Add salt and ground black pepper; bring to a boil again. Serve with sour cream.
Cream of Cauliflower Soup with Bacon
Description
A velvety and comforting soup with fried bacon and cheese.
Ingredients
1,5 litres of water
500 g cauliflower
1 carrot
350 g potatoes
100 g smocked bacon
1,5 tbsp olive oil
1 small onion
0,5 tbsp flour
Ground black pepper
Grated cheese to serve (Gouda, Edam, etc.)
Instructions
Peel the potatoes and carrot and cut into small pieces. Cut the cauliflower into florets. Bring the water to a boil; add carrots and potatoes. Cook for 5 minutes. Then add the cabbage and cook 10 minutes until tender. Use a hand blender to process the soup until smooth.
Cut the bacon and onion. Preheat the olive oil in a frying pan. Mix the onion and 0,5 tablespoon flour. Put the onion and bacon into the frying pan and fry for about 5 minutes. Add the fried bacon and onions in the soup and cook another 5 minutes. Add salt and pepper to taste. Garnish each serving with grated cheese. You can also add green onion.
Cream of Mushroom Soup
Description
An autumn favourite - a hearty soup with porcini mushrooms flavour.
Ingredients
1,5 l water
500 g champignons
30 g dried porcini mushrooms
1 small onion
1 clove of garlic
1 tsp flour
1 tbsp olive oil
Ground black pepper
Salt
Sour cream
Instructions
Pour some boiling water over the porcini mushrooms. Cut the onion and garlic into small pieces, mix with the flour and fry until golden brown in the olive oil. Drain the porcini, reserving the juice. Bring the water to a boil. Add the champignons, porcini, onion and garlic. Add the reserved juice. Simmer for about 20 minutes. Blitz the soup with a hand blender. Add salt and pepper to taste. Serve with sour cream.
Cream of Parsnip and Leek Soup
Description
A delicate soup made of roots and leek.
Ingredients
1,5 l chicken broth
350 g parsnips
1 leek
2 carrots
1 potato
2 springs fresh thyme
1-2 bay leaf
Ground black pepper
Sour cream
Instrutions
Peel the parsnips, carrots and potato and cut them into chunks. Slice the leek. Bring the broth to a boil. Put the roots and potato into the broth and cook for 10 minutes. Add the leek and cook for 6-8 minutes. Put the bay leaf and thyme into the soup and cook for 1 minute. After 1 minute remove the bay leaf and thyme from the soup, season with salt and pepper. Blend with a hand blender until smooth. Serve with a spoonful of sour cream.
Cream of Potato Soup
Description
Despite consisting of simple ingredients, this soup is really tasty and can be made even by a beginner cook.
Ingredients
1 l chicken broth
500 g potatoes
1 medium carrot
1 small onion
1 bay leaf
A pinch of nutmeg
Salt
Unsalted butter
Sour cream
Green onion
Instructions
Peel the carrot and potatoes and cut into chunks. Slice the onion and fry in a little butter. Bring the broth to a boil. Put the carrot, potatoes, onion, bay leaf, salt and nutmeg into the broth and cook for about 15-20 minutes until tender. Remove the bay leaf. Purée the soup until smooth, using a hand blender. Serve with sour cream and green onion (to taste).
Cream of Zucchini Soup
Description
A velvety cream soup with a hint of garlic.
Ingredients
1,2 chicken broth
500 g zucchini
2 medium potatoes
1 small onion
2 medium garlic cloves
1 tsp flour
Ground black pepper
Olive oil
Sour cream
Salt
Instructions
Bring the broth to a boil. Peel the potatoes and cut into cubes, put into the broth and cook for 5 minutes. Chop the onion, roll in the flour and fry in some olive oil until golden brown. Cut the zucchini into cubes and put them with the roasted onions into the broth. Cook for 10 minutes. Crush the garlic in garlic press and add to the soup for 5 minutes before the end of cooking. Season with salt and ground black pepper. Blend with a hand blender until smooth. Serve with sour cream.
Fish Soup
Description
This quick and tasty soup will be loved even by those who do not like fish. It is also very good for a light dinner.
Ingredients
2 l boiling water
2 carrots
2 potatoes
1 can salmon
Dill, a few sprigs
1-2 bay leafs
1 tbsp olive oil
Black pepper
Instructions
Peel the carrots and potatoes. Finely chop the dill. Grate the carrots. Cut the potatoes into small cubes. Put the potatoes into the boiling water and cook for 5 minutes. Add the carrots, bay leafs and pepper and cook another 5-7 minutes. Divide the fish into small pieces. Put into the soup along with the dill. Cook for 2-3 minutes. Add the oil and season with salt for 1 minute before the end of cooking.
Lentil Soup with Bacon
Description
A satisfying soup with red lentils and smoked bacon.
Ingredients
2 l boiling water
100 g red lentils
1 medium carrot
1 potato
1 onion
4 strips smoked bacon
Flour
Dried coriander
Black pepper
1-2 bay leaf
Salt
Instructions
Put the lentils into the boiling water. Boil on a high heat for 2-3 minutes, removing scum. Add cut into small cubes potato, bay leaf and pepper. Reduce the heat and cook for 10 minutes. Meanwhile, cut the onion into thin semi circles, roll in the flour and fry in some olive oil until golden brown. Chop the bacon, add to the onion and fry for 2 minutes. Next, grate the carrot, add to the onion and bacon; fry for 2-3 minutes, stirring occasionally. Put the fried onion, bacon and carrot into the boiling with lentils and potato water and cook for 10 minutes or until ready. At the end of cooking add salt and coriander.
Mushroom Soup
Description
This is one of my favorite autumn-winter soups with porcini mushrooms flavour and satisfying combination of vegetables and noodles.
Ingredients
(for the 3 l pan)
5 chicken wings
30 g dried porcini
2 medium potatoes
1 medium carrot
Fine noodles
Salt
Spices to taste
Instructions
1) Preparation of the broth made from chicken wings. Put the chicken wings into a pan with 3 l cold water. Bring to a boil, removing scum. Simmer for 35 minutes. Salt and simmer for another 10 minutes. Remove the wings.
2) In a separate bowl pour boiling water (about 200 ml) over the mushrooms (half an hour before the end of cooking the broth).
3) Cut the potatoes into small cubes. Chop the carrots. Put the potatoes and carrots into the boiling broth and cook for 5-7 minutes.
4) Chop the soaked mushrooms and add to the broth. Cook for 20 minutes.
5) Meanwhile, clean the chicken wings from the skin, remove the meat from the bones and add to the soup for 5 minutes before the end of cooking.
Pasta can be added to the soup for 3-5 minutes before the end of cooking (see the instructions on the package) or can be cooked separately and added just before serving.
Tip: You can use croutons instead of noodles.
Parsley Soup
Description
A nice green parsley soup. Simple ingredients - great taste :-)
Ingredients
1 l chicken broth
250 g potatoes
250 g parsley
1 small onion
1 tsp flour
1 tbsp olive oil
Salt
Freshly ground black or white pepper
Sour cream
Instructions
Peel the potatoes and cut into chunks. Chop the parsley and onion. Roll the onion in the flour and fry in the olive oil until almost soft. Bring the broth to a boil. Put the onion, parsley and potatoes into the broth and cook until potatoes become soft. Make a puree using a hand blender. To serve, add a spoonful of sour cream in each serving. Garnish with parsley.
Pumpkin Cream Soup
Description
A smooth pumpkin soup for a cold day.
Ingredients
Chicken broth 1,5 l
Pumpkin 0,5 kg
2 potatoes
1 carrot
Sour cream
1 tsp. chopped parsley
Salt
Black pepper
Instructions
Bring the broth to a boil. Cut the carrots, potatoes and pumpkin into chunks. Put the carrots and potatoes into the broth and cook for 5 minutes. Add the pumpkin. Cook another 15 minutes until tender. Season with salt and freshly ground black pepper. Using a hand blender, blend the mixture until smooth. To serve, garnish with a spoonful of sour cream and sprinkle with parsley.
Tip: Great with croutons and "Garlic Pepper" seasoning. Ingredients of the seasoning: Dried Garlic (42%), Black Pepper, Red and Green Bell Peppers, Dried Onion.
Vegetable Soup
Description
A hearty vegetable soup with cauliflower, Brussels sprouts, leeks, beens and celery.
Ingredients
2 l chicken broth
6-8 cauliflower florets
6-8 Brussels sprouts
100 g green beans
100 g leeks
1 carrot
2 celery stalks
Instructions
Peel the carrot and cut into small pieces. Chop the leeks. Cut the beans crosswise in half. Chop the celery. Bring the broth to a boil and put the vegetables into it. Cook about 10 minutes.