Potato Soup à la Berlin

Each German region has its take on "their" soup. Berlin is a huge metropolitan. The idea of soup shops date back to 1784, not in Berlin but in Bavaria. Their soup had potatoes, barley, peas, bread, beer (of course), salt, and bone broth. The soup recipe reached Hamburg, Frankfurt, and London. Today, this Kartoffelsuppe is a large part of Berlin's cuisine. I know, after living in West Berlin for six years. -Mike

Berliner Kartoffelsuppe (German)

Makes about 6 cups (1.440 ml)

~Use organic as much as possible.~

4 potatoes, diced

1 large carrot, sliced 

1 leek, sliced 

4 cups (1 liter) vegetable broth 

1 cup (150 g) sausage, sliced 

1/2 cup (120 ml) (dairy-free) cream or yogurt

Himalayan salt and pepper to taste  

garnish with parsley

eins 1. Bring the broth to a boil.

zwei 2. Add the vegetables. Cook about 15 minutes.

drie 3. Add the sausages and cream/yogurt.

vier 4. Simmer for 5 or more minutes so the vegetables are tender.

fünf 5. Season and garnish with parsley before serving.

Try some of our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Red Lentil Soup with Spicy Carrots

My year in Turkey was wonderful, especially the food. -Mike  

Lentils are nutrient-rich, versatile, inexpensive; rich in protein, fiber, iron and B vitamins. They could be brown or green (which holds their shape), black, or red (like Turkish lentils) and yellow (used for purée). Use them in soups, stews, or salads. They do not even need to be pre-soaked. 

Acılı Havuçlu Kırmızı Mercimek Çorbası (Turkish)

Serves 4-6

Fill a bowl with lentils and water.

Let it set for 12 hours or more.

1 cup (130 g) organic red lentils, rinse several times

2 Tbs. (30 ml) olive oil

minced organic garlic

4 chopped organic carrots

diced organic onion

2 Tbs. (30 g) each: cumin and coriander

2 tsp. (10 g) each: paprika, caraway, and turmeric

4 cups (960 ml) organic vegetable broth

+1 cup (+240 ml) organic coconut milk

herbs: parsley, cilantro, and/or mint

organic lemon wedges

bir /beer/ 1. Sauté onions and garlic in the oil on medium heat.

iki /ee-kee/ 2. Add the carrots and spices for several minutes.

üç /üch/ 3. Stir in the lentils and broth.

dört /durt/ 4. Bring to a boil, reduce the heat and simmer for about 30 minutes.

beş /besh/ 5. Use a blender to the mixture into a liquid. 

altı /al-tuh/ 6. Still in the coconut milk.

yedi /ye-dee/ 7. Topped each bowl with a drizzle of coconut milk, oil, and herb(s).

sekiz /se-keez/ 8. Serve with lemon wedges.

Afiyet olsun! (Turkish)

/a-feh-yet ol-sun/

Try some of the other 

soup recipes: https://veggiefernandezs.blogspot.com/search/label/soups

or 

Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Lentil Minestrone à l'Italian

 Add fresh organic vegetables, some grains and enjoy a summer soup.

Minestrone di lenticchie (Italian)

Serves 4-6

~Use organic ingredients as best as possible.~

olive oil

1 chopped onion

chopped carrots

sliced: red or yellow bell pepper, zucchini and celery

2 cloves of minced garlic

2 Tbs. (30 g) tomato paste

Italian seasoning

2 chopped tomatoes

5 cups (1.200 ml) vegetable broth

1 cup (130 g) lentils

spinach

3/4 cup (95 g) gains...

  guten: farro, wheat berries, or spelt 

  gluten-free: quinoa, brown rice, or buckwheat groats (kasha)

2 bay leaves

2 Tbs. (30 ml) red wine vinegar

parsley

optional: red pepper flakes

uno 1. Heat oil over medium heat.

due 2. Sautéed the onions and carrots.

tre 3. Add the other vegetables and garlic.

quattro 4. Stir in the tomato paste and seasonings.

cinque 5. Add the lentils, grains, and bay leaves.

sei 6. Bring to a boil, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

sette 7. Add some broth or water if it is too thick.

otto 8. Remove the bay leaves.

nove 9. Stir in the spinach and vinegar. Cook until the spinach wilted.

dieci 10. Serve garnish with parsley.

Buon Appetito!

Try some other soaps: https://veggiefernandezs.blogspot.com/search/label/soups

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Soba Noodle Soup with Vegetables

Soba (そば or 蕎麦 "buckwheat") are thin Japanese noodles made from buckwheat flour, usually gluten-free, but look for "100% buckwheat noodles" (十割そば /jūwari soba) [brands like: Eden Foods, King Soba, or Lotus Foods]

The noodles are eaten in cold salads (ざるサラダ zaru soba) or hot soups with mushrooms (きのこそば kinoko soba), meat (肉そば niku soba), or vegetables...

野菜そば

/yasai soba/

Severs 2

1 Tbs. (15 ml) soy sauce, gluten-free liquid aminos or tamari 

1 Tbs. (15 ml) sesame oil

3 Tbs. (18 g) chopped organic garlic

2 Tbs. (12 g) organic chopped ginger 

1/2 tsp. (1 g) dried red pepper flakes

4 sliced organic shiitake mushrooms

organic bok choy with leaves, chopped

4 cups (960 ml) organic vegetable stock

7 ounces (175 g) soba noodles, cooked and rinsed

1 organic baby bok choy, cut lengthwise into 6 pieces

diced organic onion

1/2 cup (65 g) organic green onions

3/4 cup (95 g) sliced diagonally organic carrots 

1/2 organic lime

1 tsp. (5 ml) rice vinegar or mirin

toasted sesame seeds

1 piece kelp (昆布 kombu) 10 g, 4x4 inches/10x10 cm soak in 3 cups (720 ml) of water for at least 30 minutes

i /long e/

一 /ichi/ 1. Place the sheet kelp and water into a saucepan. Bring to boil, remove the kelp.

二 /ni/ 2. In a soup pot on low heat, add the sesame oil and sauté the garlic, onions, and ginger about 2 minutes.

三 /san/ 3. Add the red pepper flakes and sauté for at least 3 minutes.

四 /shi/ 4. Stir in the mushrooms and cook for 2 minutes.

五 /go/ 5. Stir in 1/4 cup (60 ml) vegetable stock.

六 /roku/ 6. Add the tamari/soy sauce/liquid amino and simmer for a few minutes.

 七 /shichi/ 7. Add rest of the stock and the vegetables. Bring to a boil, cover, and simmer about 8 minutes.

 八 /hachi/ 8. In two bowls, add the noodles, vegetables, and kelp. 

 九 /kyuu/ 9. When the soup is warmed, pour into the bowls and sprinkle with sesame seeds.

 十 /juu/ 10.

We have a lot of soup recipes for you to try: https://veggiefernandezs.blogspot.com/search/label/soups

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Soup with Fruits and Onions à la Georgian

"Foods are part of the country's national identity." -unknown

 

Though, you can make this Georgian soup any evening, it is traditionally served at weddings. 

I was watching a Peruvian cooking show. The "will known" chef adds fruit to all his dishes. So, this soup "could" be on his menu. -Mike

ყაისაფა (Georgian)

/qaisapa/

Serves 3-6

• 1/4 cup (20 g) each three dried, sliced fruits: pears, apples, peaches, or plums (traditional); apricot, dates, strawberries, etc. (why not?)
• 1 1/2 cups ( 36 ml) water (add more if it needs more liquid)
• 2 Tbs. (30 ml) (dairy-free) organic butter
• chopped organic onions

ერთი /erti/ ა 1. Place the fruits in a pan with water.

ორი /ori/ ბ 2. Cook on low, stir, for about 45 minutes.

სამი /sami/ გ 3. On low heats, sauté the onions in butter.

ოთხი /otkhi/ დ 4. When the fruits are soft, stir in the onions.

ხუთი /khuti/ ე 5. Add more water if needed.

ექვსი /ekvsi/ ვ 6. Serve warm.

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Tomato Soup from the Past

“Food is family!”

-unknown

Tomato soap was a stable in my family. It was quick, few ingredients, tomatoes from the garden, and tasty on a cold day. The recipe has a touch of modern ingredients. -Mike

6 ripe organic tomatoes

1 Tbs. (15 g) (gluten-free) flour

1/2 tsp. (2,5 g) each: Himalayan salt, black pepper, and organic sugar

2 1/4 cup (60 ml) (dairy-free) milk

1/4 cup (600 g) baking soda

pinch of dried oregano

optional: basil and/or marjoram

1. Can tomatoes, heat in a saucepan; fresh tomatoes, boil then peel.

2. Cut into small pieces after cooking.

3. Heat 2 cups (480 ml) of milk.

4. In a small bowl of 1/4 cup (60 ml) of milk, stir in the flour, pepper, salt, and sugar.

5. Stir into the milk but do not bring to a boil.

6. Stir the backing soda into the hot tomatoes.

7. Slowly add the hot milk.

8. Simmer for 5 minutes.

9. Add the spice(s).

“I connect food or smell food

with happiness

and family

and togetherness.”

-unknown

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Pumpkin Soup à la German

German soups are diverse, use a wide variety of ingredients, mostly what is in season. So for the fall, pumpkin is #1 ingredient. 

Kürbissuppe (German)

Serve 2

little organic ginger, thinly sliced

littler  chili flakes, seeds removed, cut into thin rings

2 Tbs. (30 ml) (dairy-free) organic butter

1 chopped organic onion

1 pound (455 g) pumpkin, cut into cubes

organic potatoes, cut into cubes

3 cups (720 ml) organic vegetable broth

1 cup (240 ml) (dairy-free) organic cream or yogurt

juice of 1 organic lemon

+4 slices of (sodium nitrate free) ham

herbs to taste: galic, coriander, cumin, allspice, cinnamon, nutmeg, cardamom, and/or coves

eins 1. Met the butter and sauté the onions.

zwei 2. Add the pumpkin, potatoes, ginger, and chili. 

drie 3. Pour in the broth and simmer for 15 minutes.

vier 4. Purée the soup.

fünf 5. Add the cream/yogurt and bring to a boil.

sechs 6. Add the lemon juice.

sieben 7. Microwave the slices of ham for a minute or two, then roll each slice.

acht 8. Small plates of each herb, roll the ham onto ones of your choice, serve with the soup.

Try some of our other soups this winter: https://veggiefernandezs.blogspot.com/search/label/soups

or use the soup as a side dish with a German main course: https://veggiefernandezs.blogspot.com/search/label/German

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Goulash Soup à la German

There are many variations from country to country. Living in Germany, this was a favorite lunch while out and about for the day. 

Gulaschsuppe (German)

Serves 4

1 Tbs. (15 ml) olive oil

1/2 pound (225 g) organic beef stew, cut into cubes

minced organic onion

3 minced organic garlic cloves

2 Tbs. (12 g) sweet paprika

1 tsp. (2 g) each thyme, marjoram

2 Tbs. (30 g) organic tomato paste

1 bay leaf

1/2 cup (120 ml) red wine

5 cups (7,5 dl) organic beef stock or broth

1 sliced organic carrot and celery

peeled and chopped organic potatoes

1-2 tsp. (5-10 ml) German Maggi or Worcestershire sauce

1 Tbs. (5 g) (gluten-free) flour

garnish: parsley and (dairy-free) yogurt

optional: Serve over (gluten-free) egg noodles

eins 1. Sauté the beef, onions, and garlic in a pot with the oil over medium heat.

zwei 2. Stir in the spices and tomato paste.

drie 3. Add the wine and stock/broth and Maggi/Wprcestershire. Simmer for a while.

vier 4. Add the vegetables.

fünf 5. Cook until the meat has an inside temperature of 375ºF/191ºC and the vegetables are tender, about an hour.

sechs 6. Thick with the flour. 

sieben 7. Serve with (optional noodles), drops of yogurt and parley with crusty bread, bread rolls, Brötchen, rye bread or pretzels (if you can find some).

Guten Appetit! (German)

An Guadn! (Bayrisch)

Try our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Mushroom Soup à la Hungarian

Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is described as being the spiciest cuisine in Europe, because Hungarian paprika (made of ground red pepper) is found in many of their dishes. There is a mild Hungarian sweet paprika if you prefer. Traditional dishes are based on meat, seasonal vegetables, fruits, breads, and dairy products. 

Gombaleves (Hungarian)

4 Tbs. (56 g) butter (dairy-free yogurt or olive oil)

2 cups (260 g) diced organic onions

1 pound (455 g) sliced organic mushrooms

2 tsp. (4 g) dried dill weed

1 Tbs. (6 g) (Hungarian) (sweet) paprika

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

2 cups (480 ml) organic vegetable broth

2 Tbs. (12 g)  cornstarch

1 cup (240 ml) (dairy-free) milk

2 tsp. (10 ml)  organic lemon juice

Himalayan salt, black pepper, and cayenne pepper to taste

garnishes:

• sautéed sliced mushrooms
• chopped parsley
• (dairy-free) sour cream

egy 1. Melt the butter in medium heat or heat the dairy-free olive oil.

kettő 2. Sauté the onions.

három 3. Add the mushrooms, sauté another 5 minutes.

négy 4. Stir in the dill, paprika, soy sauce/liquid aminos, and broth. Reduce the heat to medium-low, cover, and simmer about 15 minutes.

öt 5. Whisk together the cornstarch and milk. Then stir into the soup.

hat 6. Recover and simmer about 10 more minutes.

hét 7. Stir in the sour cream, lemon juice, parsley, and spices.

nyolc 8. Cook for a few minutes over low heat. Watch that it does not boil.

kilenc 9. Serve with a spoonful of sour creams and dash of parsley.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Chicken Soup à la Russian

 There is more than just chicken in this delicious soup. 

Куриный суп (Russian)

/kurinyy sup/

Serves 4

organic chicken breast cut into bite size pieces

organic chicken broth to fill the pot

(dairy-free) butter

chopped organic onion(s)

grated organic carrot(s)

cubed organic potato(es)

sliced organic each: celery stalk(s) and bell pepper(s)

crushed organic garlic clove(s)

bay leaf

Himalayan salt and black pepper to taste

olive oil

(gluten-free) noodles

один  /a-deen/ 1. Bring water to a boil with a little olive oil.

два  /dva/ 2. Add the chicken, spices and garlic.

три  /tree/ 3. Cook about 15 minutes.

четыре  /chye-tir-ye/ 4. Sauté the onions, carrots, and celery in butter.

пять   /pyat/ 5. Add vegetables and the potatoes to the pot and cook 15 more minutes.

шесть   /shest/ 6. Break the pasta and add it to the pot with the bell peppers.

семь   /syem/ 7. Cook until the pasta is al dente and the inside temperature of the chicken is 165ºF/74ºC.

восемь  /vo-syem/ 8. Remove the bay leaf.

девять /dyev-yat/ 9. Serve with dark bread.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Sweet Potato Bisque

Bisque is a smooth, creamy, seasoned French soup. This recipe is vegan, but it can be made with (wild) lobster, langoustine, crab, shrimp, prawns, or crayfish, which are cooked in a sauce or used as a topping. If you do not what fish, try organic: spinach or shredded kale or cooked chicken.

Bisque de patate douce (French)

Serves 4

Bisque:

1 Tbs. (30 ml) coconut oil

1 chopped organic sweet onion

2 chopped organic garlic

3 cups (7,5 dl) organic vegetable or chicken broth

1-2 chopped organic sweet potatoes

2 tsp. (8 g) each: turmeric and cumin

dash or two of cayenne pepper to taste

8 ounce (225 g) can of organic, white kidney beans, including the liquid

juice of 1 organic lime (save the skin to zest) 

olive oil 

un 1. Sauté the onions in hot coconut oil in a large saucepan.

deux 2. Add the broth, sweet potatoes, and spices. Bring to a boil.

trois 3. Cover, reduce the heat to medium-low and cook for 15-20 minutes, or until the potatoes are fork-tender.

quatre 4. Still in the beans and lime juice.

cinq 5. Transfer to a blender or food processor. Purée until creamy.

six 6. Pour back into the saucepan, cover, and keep warm over low heat.

Sauce:

1/4 cup (30 g) organic pumpkin seeds

1/4 cup (30 g) chopped cilantro or parsley

1 Tbs. (15 g) chopped chives

1 tsp. (5 g) organic lime zest

sept 7. Toast the seeds in a dry frying pan for about 5 minutes. Set aside to cool. 

huit 8. Stir in the bisque: some chopped seeds, cilantro/parsley, chives, and lime zest.

Serve:

neuf 9. Ladle the soup into shallow bowls and scatter with some toasted seeds over the top.

dix 10. Drizzle with a little olive oil.

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