Hungarian Goulash soup


(Norsk oppskrift: Gulasjsuppe )

A lot of Danes start their winter vacation this weekend, and some of them go to Norway to ski and enjoy the snow, as do the Swedes and the Norwegians. Whether you are going to a cabin in the mountains or staying at home, you are going to love this recipe I am sharing today; a big pot of delicious beef and paprika-soup – the Hungarian Goulash soup! This soup is the perfect winter food: so warming, so tasty, so filling, so satisfying!

dav

Goulash Soup

(Mind you, the recipe sais beef, but if you have venison lying about, go ahead and use it! If you use very lean meat – then increase the amount of bacon in the soup.)

Goulash soup (6 servings):

  • About. 600 grams beef shin
  • 100 grams of bacon
  • 2-3 tablespoons butter or oil for frying
  • 3 onions
  • 10 smallish potatoes
  • 3 red bell peppers
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika (or 2 tablespoons regular paprika if you don’t have the smoked)
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • 4 tablespoons tomato paste
  • 3-4 tsp salt
  • 1 teaspoon caraway seeds
  • ½ teaspoon cayenne pepper (optional)
  • 1.3 liters beef stock (or water and stock cubes)
  • 1 teaspoon sugar

Cut the beef into cubes of 3×3 cm and cut bacon into small pieces.

Cook the meat in butter or oil over medium to high temperature in portions so that it gets a golden brownish color. (Don’t add all the meat to the pan at once, the temperature will drop and the meat will not brown.) Place the meat after every round into another pot or casserole dish. When you finish frying the meat, do not forget to “cook out the pan” with some water to gather up all the flavor at the bottom of the pan. Just pour this liquid over the meat.

Heat a large saucepan to medium temperature. Cut the peppers into strips and chop the onion. Sauté the onions in butter / oil. Add the paprika and sauté for five minutes.

Add the bell peppers, tomato paste, vinegar, garlic, sugar, salt, caraway and the cayenne pepper if you choose to use it. Then add the browned meat and pour over beef stock until it is all covered by liquid. Bring to the boil and let it simmer with the lid on for about 1 hour.

Peel the potatoes, but keep them whole, and add to the pot, put the lid back on and let it simmer for another 45 minutes until the potatoes are cooked through and the meat is tender.

Serve the soup piping hot with good bread and just enjoy! If this soup doesn’t warm your wintery cold body, then nothing will.

This soup is so good that the only criticism will be of the positive kind 🙂

Exotic Corn Chowder


(Norsk oppskrift: Spennende Maissuppe)

I think it is quite rare that I present a vegetarian main dish like I do today. Normally I would fry up some bacon or chorizo to sprinkle on top of the soup, but I had no such thing to cook with. When I do meatless dinners, I do try to incorporate some shiitake mushroom, as that gives me the umami that I miss. So, there’s a tip for my fellow meat lovers, a lil’ shiitake makes the veggie-dishes oh so exquisite.

You can change the coconut milk for cream if you prefer, but I rather like the flavor the coconut milk adds to the dish. Also, no harm in topping the chowder with bacon, chorizo, friend chicken, crab meat, prawns or whatever your heart desires, devastation amongst your non-veggie guests are then easily avoided.

sdrCorn Chowder (4 servings)

  • 600g frozen corn (or 4 small boxes)
  • 3-4 cloves garlic
  • 1 chili
  • 2 tablespoons oil
  • 1 tablespoon powdered paprika
  • 1 can coconut milk
  • 1 dried shiitake mushrooms
  • 2 tablespoons finely chopped basil (or 2 teaspoons dried basil)
  • Pepper
  • 0.5 to 2 dl vegetable stock
  • 2 tablespoons finely chopped parsley (or 2 teaspoons dried parsley)

Heat the oil in a pan. Add the thawed and drained corn and cook until they start to golden and «pop» a bit. Stir in salt. Take off a couple of tablespoons of corn and set aside (to be used as garnish).

Stir in minced garlic, finely chopped chili, grated shiitake mushroom and paprika and fry for a minute. Add the coconut milk and simmer for a few minutes. Add the basil and parsley and purée the chowder in a blender until you have a smooth, thick soup. Adjust to wanted consistency with vegetable stock and season with salt and pepper.

Garnish with the corn you set aside, and enjoy.

dav

Mulligatawny Soup


(Norsk versjon, følg linken: Mulligatawny suppe)

 Mulligatawny soup is an English soup heavily influenced by the Indian cuisine. The name is said to originate from Tamil and can be translated as “pepper-water”

This soup, however, is so much more than pepper-water. The curry-broth-apple-coconut combo is to die for. I think it was
originally a Tamil sauce, and not a stand alone soup.

Nope, do not take my word for it. Try it yourself! Dead easy and this recipe yields a huge pot of warming, tasty, exotic soup.

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Mulligatawny Soup

 

 Ingredients

  • 1 tablespoon sesame oil
  • 4 garlic cloves, finely minced
  • 1 onion, small diced
  • 3-4 carrots, peeled and small diced
  • 3-4 celery stalks, small diced
  • 1 red bell pepper, seeds removed and small diced
  • 1 green bell pepper, seeds removed and small diced
  • 3 sweet potatoes, peeled and small diced
  • 5 Fuji apples, peeled and diced
  • 2 tablespoons yellow curry powder
  • 4 chicken breasts, cooked and diced
  • 2 liters of chicken stock
  • 4 tablespoons corn starch whisked with 2 tablespoons water
  • 1 can (400 ml) coconut milk
  • Cilantro, salt and cracked pepper to taste
  • Optional Garnishes: crème fraiche, croutons, chopped chives

Instructions

In a large hot pot, add in sesame oil and sauté the garlic, onions, carrots, celery, peppers and sweet potatoes.

Once the vegetables are browned add in the apples, curry powder and chicken breasts and cook for 5 to 7 minutes.

Once spices are infused in the vegetables, add in stock and bring to a boil.

Once boiling whisk in the cornstarch-water combination to thicken it.

Finish with cilantro, coconut milk and adjust the seasonings.

Serve with optional garnishes.

Pumpkin and sweet potato soup


(For norsk oppskrift, KLIKK HER!)

For some strange reason, I associate pumpkin with autumn. I suppose I was Americanized 25 years ago while I did the foreign exchange thing in the booming metropolis of Sparks, Nevada.  Despite associating pumpkin with autumn, I have only started in the latter years to use pumpkin in my cooking.

Pumpkins are both healthy and lean, and are terrific baked in the oven as an accessory for all sorts of dishes. And they are super yummy in soups:

1-14322702_10154233856141622_5715752916314848409_n-001Pumpkin and sweet potato soup

  • Olive oil
  • 1 small onion – chopped
  • 1 leek – chopped
  • 1 red chili with seeds, chopped
  • 4 cloves garlic, chopped
  • 1 kg pumpkin (Hokkaido), large chunks
  • 6-700 g sweet potatoes (2 large), large chunks
  • 1 liter vegetable stock / bouillon
  • Nutmeg, salt, pepper – to taste

Put olive oil in a wide pan on medium heat. Add the onion, leek, chili and garlic and sauté until soft.

Add the pumpkin and sweet potato, give it a quick stir. Pour over vegetable stock. Bring to a boil, and let simmer under a lid for 20-30 minutes.

Season with nutmeg, salt and pepper while you wazz up the soup in a blender.

Unless you are going the veggie-route, sprinkle with crispy bacon and salty crackers. If you dress it with croutons and fresh herbs it can also be quite stylish. Or serve bread on the side.

 

Relevant recipes:

Roasted Pumpkin Seeds

Pumpkin puré

No Fail Flaky Pie Crust

Make your own Pumpkin Spice

Pumpkin Pie

Italian Minestrone Soup


(Norsk versjon / Norwegian version: Italiensk Minestrone Suppe )

With shivering fall fast approaching, it is time to dust off the dust of the hearty, filing, tasty soups. I do hope we avoid those dreary autumn storms for a while, but with this recipe up my sleeve, I will be well prepared.

Let us whip up a large pot of Italian Minestrone soup:

1-14192112_10154178404596622_69699749862901699_nIngredients (12 servings):

  • 3 tablespoons olive oil
  • 1 leek, sliced
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 5 potatoes, diced
  • 5 carrots, sliced
  • 2 green quash, halved and sliced
  • 1 chili, chopped (remove the seeds if you want a mild version of the soup, add more if you like it more fierce)
  • 2 liters beef stock (use vegetable stock if you prefer the veggie version)
  • 2 tins chopped tomatoes
  • 250 grams pasta (cooked as per instructions on the packaging) (use gluten free pasta if you are allergic to gluten, or skip it)
  • 2 tins white beans, or bean mix if you prefer, rinsed in cold water. (Remember to water the beans overnight if you use dried beans. I can never remember to do that, so I use the tinned stuff instead)
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt, pepper, sugar to taste
  • 5 tablespoons parmesan, grated.

Heat olive oil in a large pot, add onions and garlic and sauté for a couple minutes. Add potatoes and vegetables, and sauté for 4-5 minutes on medium heat. Add stock and tomatoes and bring to a boil. Simmer til cooked, approx. 10 minutes.

Add cooked pasta, rinsed tinned beans and rosemary. Bring to the boil. Add salt, pepper and sugar to taste.

Drizzle over chopped, fresh parsley and parmesan and serve with good bread (try a homebaked Focaccia). Some bacon bits on top are also nice. Or you can add sausage bits or beef if you want more protein.

The soup is fabulous to freeze, but leave the pasta out if you do. There is nothing wrong in serving the pasta on the side.

Enjoy!

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