Golden Turkey Soup

Hello Everyone!

Today I’m sharing with you one of my favorite soups.  Years ago I always made this soup with chicken, however once I decided to try turkey instead and a new favorite was born.

I hope you will enjoy it as it is quick, beautiful, delicate, yet filling.

INGREDIENTS

• 3 turkey wings (remove & dispose of tips, then cut wings in half at joint)
• 10 black whole peppercorns
• 1 large carrot, peeled, cut in half, then cut into four long pieces (lengthwise)
• 1 large parsnip (cut the same way as the carrot)
• 1 small onion (whole with peel on; simply wash and trim off fuzzy tip)
• 1 clove of garlic, peeled, whole
• 1 1/2 tsp salt
• 5 springs of parley tied together with a non-bleached thread
• 2 tbsp. of chopped parley leaves (put aside)

TIP

Once soup is cooked, dispose of the parsley and add the freshly chopped parsley prior to serving.

Wash turkey, then cut off pointy tips of each wing.  Cut wings in half at the joint.  Wash hands after handling turkey !  Peel and cut carrot and parsnip to equal size.  I like to have long pieces of each but you may cut them any way you’d like, but they need to be uniform.  🙂  I don’t want you to get the measuring tape out to have them all the same size but if you they are similar in length and thickness they will finish cooking at the same time.

Place everything into a large stockpot; add 10 cups of water and bring to a gentle boil.  Once boiling point is reached, turn down heat to medium low and cook for about 1 1/2 hours.  Check meat; if tender enough, remove the parsley.  Turn off heat and add the fresh parsley.

TIP

You may serve it with your favorite type of soup noodles or without.

Bon Appetite!

The following is another version of this soup.  As you can see you may add your favorite veggies to create a slightly different soup.  Just switch it up a bit to give variety to your dishes.

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Peasant Cabbage Soup (Suitable As a Diet Soup)

Hello Everyone!

I have already shared two of my favorite soups when you wish to shed a few pounds, especially right before Valentine’s Day.  Who wouldn’t want to impress everyone in that little black dress?

Well, I’m no exception.  These mouth-watering recipes will never let your family guess that they are dieting.

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It’s rustic goodness in a bowl.  Or as my daughter calls these soups (Zucchini Soup, Cabbage Soup and the Peasant Cabbage Soup) multivitamin in a bowl.  Yes, these soups are not only tasty but good for you as well.  Full of vitamins, minerals and nutrition.

INGREDIENTS

• 1/2 green cabbage, shredded or sliced
• 1 spring of oregano (or 1/2 tsp dry)
• 1 can of crushed tomatoes
• 1/2 jalapeno pepper, sliced
• 1 tsp olive oil
• 2 cloves of garlic, peeled, sliced
• 1 large onion, peeled, sliced into rustic wedges
• 1 large bell pepper (any color), cored, sliced into rustic strips (wider then normal)
• 1 large carrot, peeled, sliced
• 10 springs of cilantro, roughly cut
• 2 springs of parsley, roughly cut
• 1 stick of celery, sliced (including leaves)
• 1 slice of celery root, peeled, sliced
• 1 parsnip, peeled, sliced
• 1 beet, peeled, sliced (you may use plastic cloves to avoid staining skin)
• 10 whole black peppercorns
• 1 tsp caraway seeds
• 1/4 tsp tumeric
• 2 springs of thyme (or 1/2 tsp dry)
• 10 coriander seeds
• 1 tsp salt
• 1/2 tsp chipotle pepper flakes (optional, but it’s smoky goodness is wonderful in dishes)

Place all of the above into a large stockpot; add 10 cups of water and cook on medium low heat for 40-45 minutes.  Adjust seasoning to taste and serve with a dollop of natural yoghurt in the middle of each soup portion.  Wonderful with soup cream if you are not on a diet.  Remember sour cream is wonderful but has a lot of calories.

Bon Appetit!

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Hungarian Potato Soup

Hello Everyone!

Soups are a great part of the Hungarian Kitchen and not without reason.  Who wouldn’t like a steaming bowl of soup on blistery winter days to warm you up inside and out.

I’m no exception as I always enjoyed the rustic country soups, elegant gourmet creations and the delicate summer soups of my birth country. 

Today, I will share with you one of the most popular soups of Hungary, which, just like many other Hungarian dishes, has humble beginnings, meaning it was a peasant dish.  However, these days every single household makes it several times a month as young and old equally enjoy this mouth-watering soup.

Usually it is served with Hungarian Langos,  which is a savory yeast pastry.  Many consider Langos a type of bread as it is served instead of bread.

However it could also be a stand-alone dish served on Markets and Fairs.

These days in Hungary it is also made weekly in most households.  There are many different variation and I will share with you two of them in another blog entry.

You can also serve this soup on a day when you also make Hungarian Crêpes as a dessert.

INGREDIENTS

• 4-5 large potatoes, peeled, cubed
• 1 onion, peeled, chopped
• 1 large carrot, peeled, sliced
• 1 small tomato, cut into cubes
• 1 small green pepper (like cubanelle), cored, cut into cubes
• 1 clove of garlic, peeled, chopped
• 1 large parsnips, peeled, sliced
• 5 springs of parsley, chopped
• 1 tablespoon red paprika
• 2 tbsp. of olive oil
• 2 tbsp. of flour
• 1 tsp salt
• 1 slice of celery root, peeled, sliced (if you have, don’t worry if you can’t find it)

Place vegetables, 1/2 the parsley, onion, garlic, potato and salt into a large stockpot.  Add 6 cups of water and cook for about 30-35 minutes or until potato is tender but not mushy.

Prepare roux by placing oil and flour into a skillet and saute to a light cream color; remove from heat and add red paprika, stir and pour into soup.

Mix well using a cooking spoon.  Cook for another 5 minutes.  Turn off heat and sprinkle with the other half of the parsley.  Serve with Langos or crusty artisan bread.

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Meatball Soup

Hello Everyone!

MEATBALL SOUP is delicate yet filling and is my own creation. It is very tasty, memorable and light, suitable for any diet or occasion.

The history behind this soup is that once I bought way to much ground pork and didn’t feel like making traditional dishes such as meatloaf, hamburger patties (which are called FASIRT in Hungarian and is made of pork).  Buying too much meat could happen to anyone when their not the only ones doing the grocery shopping.  Many time my daughter ends up buying the same thing as I, so those are the times to try or make up new recipes.

INGREDIENTS

½ lb ground lean pork
1 green onion, chopped into tiny pieces
1 clove of garlic, peeled, minced
½ tsp salt
¼ tsp ground black pepper
1 small carrot, peeled, sliced
1 small parsnip, peeled, sliced
2 springs of parsley tied together with a non-bleached thread
1 tbsp. freshly chopped parsley to be added after cooking
1 tsp freshly chopped parsley for meatballs
8 cups of water
1 tsp Vegeta soup seasoning (optional)
½ tsp salt for soup

PREPARATION

Wash and peel your vegetables and put aside. In a large mixing bowl mix together (by hand) the pork, chopped green onion, minced garlic, ½ tsp salt, black pepper, 1 tsp parsley until evenly incorporated. Form “egg yolk” size meatballs.

Place water, vegetables, seasoning and meatballs into a med-sized stock pot. Cook on medium high heat 35-40 minutes or until meat has reached the desired tenderness. Remember, these are meatballs so they will always have resistance when poked with a knife or fork. One way to test is to remove a meatball and cut in half. If the middle is cooked then everything is done.

Remove and dispose of tied together parsley. Adjust seasoning to taste, sprinkle with parsley and serve.

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