Broccoli Soup

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Ingredients:

6 cups Vegetable Broth
1 small head broccoli  – 10 broccoli florets
8-10 small thin carrots
2 garlic cloves
salt, pepper

Instructions:

Preheat the oven to 375 degrees F. Wash and peel the carrots and garlic cloves.  Place the vegetables into a baking dish, toss with the olive oil, and sprinkle with salt. Bake for 35 – 45 minutes, until carrots are tender and nicely browned, stirring occasionally.

Meanwhile, the broccoli cut into florets, and steam them or place into boiling water and boil until broccoli are tender even mushy.

Place the roasted vegetables and cooked broccoli into the blender. Add the vegetable broth and mix well. Place back into a pot and bring to a boil, simmer, uncovered for 10 – 15 minutes over low- medium heat. Taste, adjust seasonings.

ENJOY!!!

Vegetable Soup

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Ingredients:

10 cups water
3 medium size potatoes ( 4 cups diced potatoes)
2 carrots (diced)
4-5 broccoli crowns
4-5 cauliflower crowns
2-3 leaves of cabbage 
2 stalks celery (diced)
1 cup frozen green peas
1 cup cut string beans (optional, add together with peas)
3 all spices
6-8 fresh parsley sprigs
6-8 whole black pepper
2 bay leaves
1 teaspoon bear’s garlic or 1 garlic clove
1/2 cup heavy cream
salt

Instructions:

Wash all the vegetables, peel and dice into a medium-size the carrots, celery, cabbage leaves and potatoes.

In a large pot combine together water, potatoes, carrots, celery, cabbage. Add a whole black pepper, all spices, garlic, parsley, and bay leaves. Bring to a boil and cook until potatoes and other vegetables are almost tender about 25-30 minutes, stir occasionally. Skim off the foam while cooking. Remove the parsley from the pot.  Add the green peas, cauliflower, and broccoli and cook more about 10 minutes, until all vegetables are soft. At the end, add heavy cream, cook about another 5 minutes. Add salt to taste and more seasoning if needed. Served hot with a piece of bread or a roll.

ENJOY!!!

Potato Pickle Soup

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Ingredients:

2 cups dill pickles, shredded
1-2 cups pickle juice, from the pickle jar
10 cups water
3 medium size potatoes ( 4 cups dice potatoes)
2 carrots
3 all spices
whole black pepper
2 bay leaves
1/2 teaspoon bear’s garlic or 1 garlic clove
1 tablespoon fine chopped fresh dill
1/2 cup heavy cream
1 tablespoon butter
salt

Instructions:

Wash and peel carrots and potatoes. Dice the potatoes into medium size. Grate the carrots on a grater with large mesh.

In a large pot combine together water, potatoes and carrots. Add  a whole black pepper, all spices, garlic and bay leaves. Bring to a boil and cook until potatoes are tender about 20 minutes

Meanwhile, grate the pickles on a grater with large mesh. Heat the 1 tablespoon butter in a medium skillet over medium heat. Add the pickles and cook about 5 minutes, stir occasionally.

Add prepared pickles to boiling broth and continue to a boil. Add pickle juice and salt to taste. Due to the fact that the soup taste depends on the intensity of the taste of pickles please be careful during the seasoning.

At the end, add heavy cream and chopped dill, cook about another 5 minutes. Taste and add more seasoning if needed.

ENJOY!!!

Split Pea Soup

Ingredients:

14 oz.  shelled peas, halves
13 cups water
3 medium size potatoes
3 carrots
8 oz smoked bacon
3 all spices
whole black pepper
2 bay leaves
2 tablespoons marjoram
salt

Instructions:

Wash the shelled peas halves, then place the peas in a pot with 13 cups cold water and soak at room temperature for about 12 hours (You can skip this step but the peas will cook longer)

After soaking, simmer in the same water until tender (about 50 minutes). Meanwhile, wash, peel and dice into medium size the carrots and potatoes. Add carrots, potatoes, all spices, whole black pepper, bay leaves.and smoked bacon into the pot with cooking peas and cook for another 25-30 minutes until the potatoes are soft and all the peas are overcooked.  Skim off the foam while cooking. Stir frequently to keep the solids from burning on the bottom. At the end, add salt and crushed in hands a marjoram. Serve hot with cut into large pieces of cooked bacon and toasted bread.

ENJOY!!!

 

Chicken Soup

Chicken soup is a great options for those cold and rainy days ahead of us. It also helps when feeling sick or under the weather. 

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Ingredients:

12 cups cold water
2 chicken breasts or 1/2 whole chicken
3 peeled carrots
2-3 all spices
6-8 whole black pepper
2 stalks celery
1/2 bunch fresh parsley
1 small onion
salt

Instructions:

In a large pot, add water and chicken breast, cook on low-medium heat. Meanwhile, peel the onion, then roast on the flames of gas. The roasted onion and rest of ingredients add into the pot. Then simmer around 1.5 hour. Taste, adjust seasonings. Strain the chicken broth. Serve with homemade egg noodles , cooked carrots and chicken breast. Garnish with chopped parsly.

ENJOY!!!