1. Meat Soup
- 4 SERVINGS
- 300 grams meat (/, 10 1/2 ounces cow)
- 1.5 liters water (/, 6 1/3 cups)
- 1/2 chorizo
- 120 grams orzo pasta (/, 4 1/4 ounces)
- salt (to taste)
HOW TO MAKE MEAT SOUP:
In a pressure cooker with water seasoned with salt cook the meat and the chouriço for approximately 20 minutes. When the meat and the chouriço are cooked, drain with a skimmer and place on a plate. Flake the meat with a fork and cut the chouriço into slices. Reserve the cooking water. Pour the pasta into the cooking water and cook about 10 minutes. When the pasta is almost cooked, add the meat and the chouriço slices and cook more 2 to 3 minutes. Turn off the heat serve.
2. Creamy Ham and Potato Soup
- 4 SERVINGS
- 1 1/2 Tbsp. ghee
- 9 oz. carrots (diced)
- 9.5 oz. leek (diced and rinsed, only use the white and pale green parts)
- coarse sea salt (to taste)
- 25 oz. Yukon Gold potatoes (peeled and diced)
- 1/8 tsp. ground black pepper (or to taste)
- 3 cups chicken stock
- 7 oz. ham steak (cubed)
- 1 cup dairy free creamer (unsweetened, or less 2/3-1 cup)
- 1 1/2 Tbsp. cassava flour
- fresh chives (or thyme, for garnish, chopped, optional)
In a large soup pot or Dutch oven, melt and ghee butter over medium heat. Add the carrots and leek and sauté over medium-high heat for about 1 minute. Season with 2 small pinches of salt And the potatoes, pepper, and 2 small pinches of salt. Sauté for 1 minute. Stir often
Add the stock and the ham. Scrape the bottom of the pot with a wooden spoon to make sure nothing is stuck to the pot.
3. Meat soup (Kyiv recipe)
- 200 g of chicken
- 200 g of veal
- 50 g of ham
- 150 g of beef
- 100 g of fresh bun
- 1/2 cup of sour cream
- 2 yolks
- 1 carrot
- 1/2 celery root
- 2 allspice peas
- dairy butter (for frying)
- parsley – to taste
Put chicken in a pan. Pour cold water above and boil the meat. Then transfer the chicken to a plate and chop it. Filter the broth. Cut raw veal, beef, and ham. Add the boiled chicken. Add rinsed and chopped carrot, parsley, and celery. Stir everything thoroughly. Mince the ingredients twice. Preheat dairy butter in a frying pan and cook the mass for 15 minutes.
Add the bun soaked in the meat broth beforehand. Stir to combine. Then transfer the mass to the pan with the meat broth. Adjsut salt and pepper to your taste. Add allspice peas. Boil the mass for about 15 minutes. Combine sour cream with raw yolks. Mix the ingredients and add them to the soup. Stir everything and continue to boil for a while. Serve the soup hot.
Enjoy your meal!
4. Winter Game Meat
- 2 tbsps vegetable oil
- 2 ½ cups elk meat (from the shoulder, ready to cook, diced)
- 2 onions (diced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 2 tbsps tomato puree
- 4 cups meat stock
- 1 bay leaf
- 1 tsp paprika
- ½ bunch basil (leaves chopped)
- 2 tbsps sour cream
1. Heat the oil in a pot and fry the meat on a high heat. Add the onions and the peppers, fry for a few minutes and then stir in the tomato puree.
2. Deglaze with the stock, add the spices, season with salt and ground black pepper and braise on a medium heat for 1 hour.
3. Season to taste and serve garnished with basil leaves and a dollop of sour cream.
5. The Hirshon Icelandic Meat
- 2 pounds lamb shoulder (preferably with some bone)
- 6 cups water, plus more if necessary
- 2 teaspoons sea salt – Icelandic if you can get it
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves (not traditional, but TFD likes it)
- 1 leek, white and light green parts only – chopped
- 1 large onion, chopped
- 2 tablespoons mixed dried herbs, TFD strongly endorses Villikrydd
- 1/2 pound rutabaga, peeled and chopped
- 1/2 pound carrots, peeled and chopped
- 1/2 pound potatoes, peeled and chopped
- 1 cup chopped green cabbage
- Chives and parsley (for garnish)
- Trim some of the excess fat off the meat, and cut into chunks. Place it in a large pot, add 6 cups cold water and heat slowly to a boil. Skim the broth, then add salt, pepper, onion, bay leaves (if using) and dried herbs. Simmer, partly covered, for about 45 minutes.
- Meanwhile, prepare the vegetables. They should be chunky, large enough that each piece is a separate spoonful. Add the rutabaga, carrots and potatoes to the soup, and continue simmering for 15 minutes more.
- Add the cabbage and simmer for 5 to 10 minutes, or until all the vegetables are tender. Lift the meat out from the soup, and separate out the bones, sinew and excess fat.
- Chop the meat up into bite-sized pieces and add them back into the soup. If needed, add a cup or two of more water, and adjust seasonings.
- Let soup sit overnight for flavors to meld properly, then reheat and serve with the garnishes.
- 1 & 1/2 cups dried garbanzo beans
- 1 small rack baby back ribs, cut into 2 or 3 rib pieces
- 1 pound diced ham
- 1 pound smoked ham shank
- 1 pound chorizo sausage, sliced
- 1 pound skirt steak, sliced thinly
- 8 ounces pancetta, chopped
- 8 cups water
- 8 cups chicken stock
- 1 leek (white and pale green parts only) chopped
- 5 Yukon Gold potatoes, peeled and diced
- 1 bunch kale, center ribs removed and chopped
- Soak the garbanzo beans in enough water to cover it by about 2 inches. Soak overnight and drain.
- In a large stockpot, add ribs, ham, hamshank, chorizo, skirt steak, and pancetta. Add the water and chicken stock. Bring to a boil and add garbanzo beans and leeks. Reduce heat to medium-low and simmer until beans are tender, about 1 hour or so. Add the potatoes and kale and simmer for another 45 minutes.
- Serve in large bowls and dig in!
7. ‘Olla’ You Need Is Spicy Meat
- 8-10 cups mutton stock
- 2 large onions, rough chopped
- 2 large garlic cloves, crushed
- 2 bay leaves
- Curry leaves from one stalk
- 1/2 cup chopped chorizo
- 2 cubes salted ham [the kind used in Chinese soups]
- Chicken bones and meat
- 2 large green chilies, roasted
- 1 head of garlic, roasted
- 1 medium onion, roasted
- 3 medium tomatoes, roasted
- 4 green chili padi [bird’s eye chilies], roasted
- 2 1/2 tbsp sesame seeds, toasted
- 6 dried red chilies, soaked [Reserve the soaking liquid]
- 1 tsp garam masala powder
- 1 tsp cajun seasoning
- Handful french beans, chopped
- 1 can kidney beans rinsed
- 1 stalk celery, chopped
- Handful cilantro, chopped
- In a stock pot, pour in the meat broth and enough water to fill the pot 3/4 of the way. Throw in the chopped onion, crushed garlic cloves, bay leaves, curry leaves, chopped chorizo, salted ham, chicken meat and bones and bring the mixture to a boil.
- Allow to boil for 5 minutes, then turn off the heat and cover for 45 minutes to allow the chicken meat to poach.
- Remove the chicken. Strip and floss the meat, return the bones and any juices back to the pot, and bring the broth back to the boil. Lightly salt the flossed chicken meat and reserve for later.
- Reduce the broth to a low simmer, add salt and pepper and allow to cook for about 3 hours.
- Meanwhile, blend the roasted ingredients, along with 2 tbsp toasted sesame seed and dried chillies, using some of the chili soaking liquid to help with the blending.
- After 3 hours, remove the chicken bones, the onion, garlic, bay leaves and curry leaves from the broth. Return the chorizo and ham to the pot.
- Add in the blended ingredients, cajun seasoning and garam masala powder, stir well and allow to cook for 30 minutes. Check seasoning.
- Add in the kidney beans, vegetables and chicken meat to the mix and cook until the vegetables are tender, bout 10 to 15 minutes.
- Turn off the heat and add in the cilantro.
- To serve, ladle into bowls and top with leftover toasted sesame seeds.
8. Braised Crab Meat
- 100 g Frozen crab meat
- 2 dried Chinese mushroom – soaked and soften
- ½ piece bamboo shoot – sliced thinly (optional)
- 1 small piece (approx. 10 g) ginger – minced
- 1 egg white – lightly beaten
- 1 knorr chicken stock cube
- 2 cup (500 ml) water
- 1 tbsp oyster sauce
- ½ tsp knorr chicken seasoning
- 1 tsp Chinese rice wine (I’m using Shao Tsing Hua Tiao)
- ½ tsp dark soy sauce
- ⅛ tsp salt
- 2 tbsp corn starch
- 3 tbsp water
- Chopped coriander
- White pepper
- Black vinegar
- In a soup pot, add in water and chicken stock and bring to boil.
- Add in the ginger, mushrooms and bamboo shoots and cook for 5 – 10 mins.
- Add in frozen crab meat, the rest of the stock base seasoning and bring to boil again. Give it a taste and adjust with more seasoning if necessary.
- Turn down the heat to medium low and drizzle in the thickening solution slowly, stirring constantly until it reaches the desired consistency.
- Lastly, pour in the egg white slowly and stir as you pour. This will create strands of egg white instead of clumping together.
- Turn off heat and serve with the above garnish.
9. Chicken Soup
Watch this recipe on youtube – Click on it
- 4 SERVINGS
- 2.5 liters water
- 1/2 chicken (with giblets, chopped)
- 1 leek (large, white part only, julienned)
- 1 chicken bouillon cube
- 1 large potato (cubed)
- 1 large carrot (cubed)
- 1 tsp. salt
- 250 grams couscous
- mint leaves (optional)
- In a large pot, add the water, chicken, giblets, leek, and the chicken stock cube.
- Simmer on medium heat until the chicken is cooked.
- Remove the chicken and let cool. Shred the chicken.
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