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.

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.

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.

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.

Shurpa

Ingredients:Shurpa
2 lb lamb or pork spare ribs
1 lb onion, chopped
1 lb carrots, chopped into 1/2 inch pieces
• 1 (14.5 oz) can diced tomatoes
• 1 green pepper, chopped
• 2 teaspoons salt
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1 TB spoon fresh basil, chopped
• 1 TB spoon fresh parsley, chopped
1 lb potatoes, chopped
• cilantro, chopped

Directions:
• In a large Dutch oven cover lamb with cold water.
• Bring to boil.
• Spoon off all the fat that you can.
• Add salt and onion.
• Reduce heat and simmer for 40 minutes.
• Add carrots.
• Bring to boil.
• Add green peppers, cumin and coriander.
• Bring to boil.
•Add tomatoes, basil and parsley.
• Bring to boil and simmer for 20 minutes.
• Add potatoes.
• Boil for 20 minutes.
• Turn the heat off.
• Add cilantro and let the soup sit for 5 minutes before serving.

Italian Wedding Soup

Ingredients:Italian Wedding Soup
For the meatballs:
1 lb  Italian  sausage
• 2/3 cup fresh white bread crumbs
• 1/2 cup freshly grated Parmesan
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
For the soup:
• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 2 cups diced carrots (6 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups  chicken stock
• 1/2 cup dry white wine
• 1 cup orzo
16 ounces  spinach, chopped

Directions:
• Preheat the oven to 350 degrees F.
For the meatballs:
• Place Italian sausage, bread crumbs, Parmesan, milk and egg, in a bowl and combine gently with a fork.
• With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper.
• Bake for 30 minutes, until cooked through and lightly browned.
• Set aside.
In the meantime, for the soup:
• Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.
• Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally.
• Add the chicken stock and wine and bring to a boil.
• Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
• Add the meatballs to the soup and simmer for 1 minute.
• Taste for salt and pepper.
• Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
• Ladle into soup bowls.

 

Enchilada Soup

Ingredients: Enchilada Soup
• 1/2 cup vegetable oil
• 1/2 lb chorizo
• 3 cup diced yellow onions (about 3 medium onions)
• 2 teaspoon ground cumin
• 2 teaspoon chili powder
• 2 teaspoon granulated garlic
• 1/2 teaspoon cayenne pepper
• 2 cups masa harina
• 4 quarts chicken broth
• 2 cups  tomato sauce
• 1/2 pound Velveeta cheese, cut in small cubes
3 pounds  cooked chicken, shreded

Directions:

Stuffed Pepper Soup

Ingredients:Stuffed Pepper Soup
1 lb ground beef
• 1 (8 oz) can of tomato sauce
• 1 (14.5 oz) can of diced tomatoes
• 2 TB spoons brown sugar
32 oz beef stock
• 1 green pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup uncooked white rice

Directions:
• In a Dutch oven, cook beef over medium heat until no longer pink; drain.
• Add pepper and onion.
• Cook until onion is translucent, not letting them brown.
• Add tomatoes, tomato sauce, brown sugar, beef stock, garlic and season with salt and pepper.
• Cover and simmer for 30 to 45 minutes, until peppers are tender.
• In another saucepan boil 2 cups water, and add rice.
• Cook until rice is tender and then add to soup.
• Heat soup through and serve.

Turkey Soup

Ingredients:Turkey soup
• 2 turkey thighs
• 2 quarts water
• 1 medium onion, halved
•  salt
• 2 bay leaves
• 1 cup chopped carrots
• 1 cup uncooked long grain rice
• 1/3 cup chopped celery
• 1/4 cup chopped onion

Directions:
• Place the turkey thighs in a pot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 30 minutes.
• Strain broth and skim off fat.
• Discard onion and bay leaves.
• Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender ( about 20 minutes).
• Remove turkey from bones; discard bones and cut turkey into bite-size pieces.
• Add turkey  to broth; heat through. 

Winter Chicken Noodle Soup

What you need:Winter Chicken Noodle Soup
• 1 ( 3 1/2-pound) chicken, cut into 8 pieces
•1/2 cup chopped onion
• 5 large carrots, peeled, thinly sliced
• 3 celery stalks, sliced
• 5 garlic cloves, crushed
• 1 table spoon lemon juice
8 ounces dried wide egg noodles
• 20 cups of water
• salt, pepper

What you do:
• Combine water and chicken in heavy large pot.
• Bring to boil.
• Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
• Using tongs, transfer chicken to large bowl.
•  Cool chicken  slightly.
•  Discard skin and bones from chicken.
• Cut chicken meat into bite-size pieces and reserve.
• Return broth to simmer.
•Add onion, carrots and celery.
• Simmer until vegetables soften, about 12 minutes.
•Stir in lemon juice.
•  Stir in noodles, garlic and reserved chicken.
• Simmer until noodles are tender, about 5 minutes.
• Season soup to taste with salt and pepper.