Зелёный Борщ – Sorrel Soup

Ingredients:Sorrel Soup_12
1 lb chicken
• 4-6 cups (packed) of chopped sorrel
• 1 onion, peeled and diced
• 2 carrots, sliced
• 3 potatoes, sliced
• 3 hard boiled eggs, chopped
• 4 TB spoons butter (50 grams)
• 1 bay leaf
• salt, pepper
3 liters water

Directions:
• Add water, chicken and bay leaf to pot.
• Bring to boil and cook until chicken is tender, about 35 to 45 minutes.
• Remove chicken from pot and set aside to cool.
• When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
• Bring stock back to a boil, add carrots, potatoes and onions , and cook for 15 minutes.
• Add chicken, sorrel, and a healthy pinch of salt and stir well
• Cook for 5 minutes.
• Add eggs and cook for 1 more minute.
• Add butter and cook for another 1 minute.
• Turn the heat off and let the soup sit for 15 minutes.
• Serve.

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Portuguese Traditional Cod Soup

Ingredients:fish soup
2 lb cod fillet
• 1 onion finely chopped
2 lb tomatoes
• 1 cup rice, uncooked
• 1/4 cup olive oil
• 1 litter fish stock
• 2 garlic cloves, finely chopped
• basil, parsley

Directions:
• Chop the onion and garlic.
• Cut the tomatoes cut in half.
• Place the tomatoes cut side up on a greased baking sheet, sprinkle with garlic and onion, brush with the olive oil.
• Bake in the oven at 350 ° F for 20 minutes.
• Boil the rice with 1 tsp olive oil for 6 minutes over medium heat.
• Puree the baked tomatoes, basil and parsley in the blender.
• Add the tomato puree in a pan with the rice and stir.
• Pour in the fish stock, bring to a boil and add the sliced ​​cod fillets.
• Cook for 10 minutes.

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Sauce Veracruz

Ingredients:sauce veracruz
• 1 onion, finely sliced
• 1 poblano pepper, stemmed,seeded, and chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 1 (15 oz) can diced tomatoes
• 2 TB spoon oil
• 1 cup dry white wine
• 1/4 cup chopped fresh parsley
• salt, pepper

Directions:
• Heat oil in a saute pan over medium-high.
• Add onion, poblano, and bell pepper to pan.
• Saute for 15 minutes.
• Stir tomatoes and cook for 5 minutes.
• Stir wine and parsley.
• Cook for 5 minutes.
• Serve with chicken or fish.

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Cranberry Sauce

Ingredients:cranberry sauce
8 oz fresh cranberries, washed and dried
• 1/3 cup 100% pomegranate juice
• 7 TB spoons sugar
• 1/4 teaspoon allspice
• 1/8 teaspoon ground nutmeg

Directions:
• In a medium pot, combine the cranberries, sugar and pomegranate juice.
• Stir to blend.
• Bring the mixture to a boil over medium heat.
• Reduce to a simmer and add the allspice and nutmeg.
•  Stir to blend and simmer for an additional 5 to 7 minutes.
• Some of the cranberries will burst and some will remain whole.
• Cool before serving

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Shooloom Soup (Kazakh Lamb Soup)

Ingredients:Shooloom
1 lb lamb, cubed
1 lb potatoes, cubed
• 1 onion, chopped
1 lb carrots, chopped
• 1 (14.5 oz can) diced tomatoes
• 1 cup basil, chopped
• 2 teaspoons cumin
• 1/2 teaspoon nutmeg
• 2 bay leaves
• 2 cloves garlic, rushed
• salt, pepper

Directions:
• Put lamb into a Dutch oven.
• Cover with cold water and bring to boil.
• Lower the heat and simmer for 1 hour.
• Add the rest of the ingredients and boil for 25 minutes until all the vegetables are cooked through.
• Serve.

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Shasha Sause

Ingredients:Shasha sauce
• 12 hot banana peppers from a jar with tops removed and chopped
•  4 cloves garlic
• 1 cup yellow mustard
• 1 cup white wine vinegar
• 1/2 cup sugar
• 2 TB spoons all-purpose flour

Directions:
• In a food processor, puree the peppers, garlic, mustard and vinegar.
• Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat.
• Lower the heat and simmer the mixture for 30 minutes.
• In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste.
• Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick.
• Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar).

Tip: The sauce can be refrigerated for up to 1 month.

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BLT

Ingredients:BLT
• 4 slices of bacon
• 2 leaves lettuce
• 2 slices tomato
• 2 slices of bread, toasted
•  TB spoon mayonnaise

Directions:
•  Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
• Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread.
• Spread one side of remaining bread slice with the mayonnaise.
• Bring the two pieces together to make a sandwich.

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Caldo De Pollo (Mexican Chicken Soup)

Ingredients:Caldo De Pollo
• 1 medium cabbage, cut into wedges
• 3 large carrots
• 1 chicken, cut in pieces
• 2 large potatoes
• 3 garlic cloves
• 1/2 onion
• 2 squashes
• 2 TB spoon salt
• 1 TB spoon pepper
• 5 branches cilantro
• 1 corn cob
• 4 limes
•2 cups cooked  rice

Directions:
• Fill your pot with 3 liters of water.
• Bring to boil on high.
• Add garlic, onion, cilantro, salt ,and pepper.
• Add chicken and cabbage.
• Dice the potatoes into 8 pieces per potato.
• Add to the pot.
• Cut the corn cob into 1 inch wide slices
• Add to the pot.
• Let this cook until it’s boiling, then wait a little bit longer, and then add the squash after cutting it into 1/4.
• Cut your carrots into 1/4 pieces.
• Add ll the pieces to the pot.
• Stir everything.
• Cook for 30 minutes.
• Add rice.
• Heat through.

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Okroshka- Russian Summer Soup

Ingredients:Okroshka
• 4 medium cooked potatoes, peeled and chopped
• 4 hard boiled eggs, chopped
• 3-4 cucumbers, chopped
1 lb bologna or cooked chicken, chopped
• 1/4 cup green onions, finely chopped
• 3 TB spoons dill, chopped
• 1 cup radishes, chopped
• 3 cups kefir (or Greek yogurt)
• 6 cup cold mineral water
• salt

Directions:
• In a large bowl, mix together 6 cups of cold mineral water and kefir until combined.
• Add in all the rest of the diced ingredients.
• Stir and serve.

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Cream of Chicken Soup

Ingredients:Cream of Chicken Soup
• 2 (12 oz) bone-in split chicken breasts, skin removed and reserved, trimmed
• salt, pepper
• 1 TB spoon water
1 lb onion, chopped
• 2 TB spoons butter
• 1/2 cup flour
• 1/3 cup sherry
• 8 cups chicken broth
12 oz potatoes, peeled and cut into 3/4-inch pieces
• 3 carrots, peeled and cut into 1/2 inch pieces
• 3 springs fresh thyme
• 1 bay leaf
• 1/2 cup heavy cream
• 3 TB spoons minced fresh chives

Directions:
• Season chicken with salt and pepper.
• Place water and chicken skin in Dutch oven and cook over medium-low heat with lid slightly ajar until enough fat has rendered from skin to coat bottom of pot, about 7 minutes.
•Uncover pot, increase heat to medium, and continue to cook until skin has browned, about 3 minutes, flipping skin halfway through cooking.
• Add onion and butter and cook until onion is just softened, about 3 minutes.
• Stir in flour and cook for 1 minute.
• Stir in sherry and cook until evaporated, about 1 minute.
• Slowly whisk in broth until incorporated.
• Add potatoes, carrots, thyme springs, bay leaf, and chicken and bring to boil.
• Reduce heat to medium-low and simmer, uncovered, until chicken registers 160 degrees, 20 to 25 minutes.
• Transfer chicken to plate and let cool for 20 minutes.
• While chicken cools, continue to simmer soup for 20 minutes.
• Discard chicken bones and shred meat into 1 inch pieces.
• Discard chicken skin, thyme springs, and bay leaf.
• Off heat, stir in cream and chicken.
• Season with salt and pepper to taste.
• Sprinkle individual portions with chives and serve.

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