EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: Hot Soups (Page 2 of 4)

Salmon and Potato Chowder with Cream

October 13th, 2012 in Hot Soups, Soups by Julia Volhina
Salmon and Potato Chowder with Cream

There is no better food for crispy fall weather than a cup of thick freshly cooked hot chowder.

This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Lemon is optional and can be omitted.

You can regulate thickness to your taste by adding more or less of the starch.

Cauliflower and Chicken Soup

August 18th, 2012 in Hot Soups, Soups by Julia Volhina
Cauliflower and Chicken Soup

Unusual soup (at least for me): cauliflower florets and with tender chicken boiled in chicken broth and milk thickened with semolina flour.

It requires much less work to prepare that usual soup do: boil chicken and cauliflower and wait until they all become soft to taste. Not much peeling, blanching, slicing, dicing, etc.

You can adjust thickness of the soup by varying amount of water, milk and semolina flour. Add mozzarella directly to a serving bowl if you like taste of melted cheese, or skip it all together if you want to make soup skinnier.

Chicken Soup-Puree with Eggs

April 7th, 2012 in Hot Soups, Soups by Julia Volhina
Chicken Soup-Puree with Eggs

If you have hand blender this is a soup recipe to try for you: pureed chicken in vegetable broth thickened with flour and beaten eggs.

Hand blender works great to mince chicken meat as well as to break any knots in flour feeling (if needed).

Stand blender or meat mincer will work as well, just mince meat with a bit of broth before adding it to the pot.

Vegetable Soup-Puree with Mushrooms

December 31st, 2011 in Hot Soups, Soups by Julia Volhina
Vegetable Soup-Puree with Mushrooms

If you are looking for easy to cook recipe for soft pureed soup with vegetables, mushrooms and cream this is it.

Boil vegetables, add fried onions and mushrooms and blend it all together with heavy cream. By the way, using hand blender makes cooking of this soup much easier.

If you want soup-puree to be more liquid, keep water left from boiling vegetables and add it to the soup at the end to receive desired thickness.

Clear Beef Broth with Vegetables

October 8th, 2011 in Hot Soups, Soups by Julia Volhina
Clear Beef Broth with Vegetables

Beef broth with vegetables is easiest liquid food to make, easiest to consume, good for your digestive system. Why not to cook it yourself instead of pouring it out from a can or a box?

All you need is beef with bones (I find shank cut very suitable for soups and broths), roots (carrots, parsley, celery), onion, fresh greens and this recipe.

Clear beef broth is nice to accompany any food prepared from that boiled meat cooked in the broth (since you don’t need it after broth is cooked), such as crepes with boiled meat stuffing, savory pies or fried dumplings.

Sorrel and Pork Soup (Green Borscht)

June 18th, 2011 in Hot Soups, Soups by Julia Volhina
Sorrel and Pork Soup (Green Borscht)

Sorrel and pork soup, or as it is called also green borscht (obviously because of the color), is one of these dishes you can rarely eat in US, unless you are ukrainian, poland, russian family or visiting one of those :).

I was a bit unlucky in buying sorrel this time. Sorrel is very seasonal (meaning available only on spring), and for some reason WholeFoods (the only place where I was able to find it) carries it in herbs section – read this as 2-3 branches per a pack.

I ended up getting last 3 packs they had in their stock, but even that was less then needed for this soup (I am actually still wondering, who buys sorrel in WholeFoods in such packs and for what?).

Anyway, if you are more lucky than me and either know where to buy enough of sorrel or growing it by yourself, you can safely use more, and by more I mean much more: 3-4 cups is good. If you want to make it’s sour taste a bit less intense – fry it before adding to the cooking pot or/and use more water when cooking broth.

Tomato and Rice Soup

April 16th, 2011 in Hot Soups, Soups by Julia Volhina
Tomato and Rice Soup

Gentle tomato soup with rice filling garnished with freshly chopped basil is a russian variant of tomato-basil soup.

It is beef broth based and if you want to make it more tomaty and thick, reduce amount of water you use for broth and increase amount of tomatoes.

I’ve garnished soup with basil even though it isn’t very widespread in Russia, but it gives a nice kick to flavor of this soup. After all basil and tomatoes are the combination which can never taste wrong.