Austrian-style Goulash Soup

Ingredients

200 g onions
4 tbsp oil
20 g paprika powder
20 g tomato paste
200 g beef
200 g potatoes, cut in cubes
salt and pepper
garlic cloves, finely chopped
caraway seeds
marjoram

Method

  1. Fry beef and onions in a large pot until golden brown.
  2. Add paprika-powder, tomato paste and pour in some water. Toss to mix. Add the beef stock and season with salt, pepper, garlic, ground caraway and marjoram. Reduce heat, cover the pan and simmer for 30 minutes.
  3. Peel and cube potatoes.
  4. Add potatoes to the broth and continue to boil until tender.
  5. Check the seasoning of soup before serving.

Makes 4 servings.

Source: Culinary Austria

Hokkaido Chicken Soup Curry

Ingredients

2 carrots, peeled and quartered
1 ear of corn, husk and silk removed, cut into thick rings
1 eggplant, cut into thick wedges lengthways
1 green bell pepper, seeded and cut into 5 cm strips
2 king oyster (eringi) mushrooms, halved lengthways (or quartered if very thick)
4 tbsp vegetable or olive oil
1 tsp salt flakes
4 chicken legs, skin removed
1 brown onion, peeled and grated
2 cloves garlic, peeled and finely chopped
1 tbsp grated ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tsp garam masala
1 cinnamon stick
1/2 cup tomato passata
1 bay leaf
6 cups water or chicken stock
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1/2 cup loosely packed basil leaves, roughly torn
2 hard-boiled eggs, halved
steamed rice or thickly sliced, buttered bread, to serve

Method

  1. Heat the oven to 200°C.
  2. Toss the vegetables in 2 tbsp of the oil and arrange on a baking tray lined with baking paper. Scatter with salt and bake the vegetables, uncovered, for 25-30 minutes, or until they are roasted and tender.
  3. Season the chicken with salt. Brown, two at a time, in a little oil in a large pot over high heat. Remove and set aside.
  4. Add the onion, garlic and ginger to the pot and fry over medium heat for about 2 minutes, or until softened (add a little more oil if you need to).
  5. Add the spices, tomato passata and bay leaf and fry for a further minute until fragrant. Add the water or stock, soy sauce, sake and mirin and bring to a simmer.

  6. Return the chicken to the pot and simmer for 30 minutes, or until the chicken is tender.
  7. Mix in the basil leaves.

  8. Place each chicken leg in a bowl and add the roasted vegetables and half egg.
  9. Pour over the curry soup and serve with steamed rice or thick sliced, buttered bread.

Makes 4 servings.

Source: Adam’s Big Pot

Classic Leek and Potato Soup

Ingredients

2 lbs leeks
2 lbs potatoes
6 to 8 cups chicken stock
2-1/2 cups milk
1-1/4 cups whipping cream
salt and white pepper to taste
chopped chives

Method

  1. Trim the green tops from the leeks, then slice the bottoms thinly.
  2. Peel the potatoes and dice coarsely.
  3. Place leeks and potatoes in a Dutch oven or large, heavy saucepan.
  4. Pour in enough chicken stock to cover. Simmer covered until vegetables are very tender.
  5. Use a hand blender to puree the potato mixture.
  6. Stir in the milk and cream.
  7. Season with salt and pepper, then heat, stirring constantly until just blended.
  8. Chill until ready to serve. Sprinkle chopped chives over each serving.
  9. May be served hot, if desired.

Makes 6 to 8 servings.

Source: The Creative Cooking Course

Ramen Soup with Greens

Ingredients

7 cups dashi (Japanese stock)
2 tablespoons Japanese soy sauce, or dark soy sauce
1-1/2 tablespoons mirin (sweet rice wine)
2 fresh shiitake mushrooms, finely sliced
6 oz dried ramen noodles
8 quail eggs or 4 eggs
8 oz pickled Japanese wild vegetables (sansai) or 7 oz. baby spinach mixed with 1 oz chopped bamboo shoot
2 scallions, finely sliced diagonally

Method

  1. To make the broth, put the dashi, soy sauce, and mirin into a saucepan, bring to a boil and simmer for 5-6 minutes.
  2. Add the mushrooms and cook for 2-3 minutes. Set aside.
  3. Bring a large saucepan of unsalted water to a boil, then add the noodles and cook for about 4-5 minutes until tender. Drain and tip into a bowl of cold water set under cold running water. Using your hands, carefully rinse the noodles of excess surface starch. Drain again.
  4. Bring a large skillet of water to a boil. Carefully prick the quail eggs with the point of a sharp knife, piercing the tough inner membrane. Crack the eggs into the simmering water, cover, and immediately remove from the heat. Let stand for 1 minute until just set, then transfer to a bowl of cold water to arrest cooking. If using eggs, cook for 4 minutes, then transfer to cold water.
  5. Return the broth to a boil, add the noodles and pickled vegetables or spinach and bamboo shoot, and reheat for 1 minute. Divide between 4 heated soup bowls, top with the poached eggs and scallions, then serve.

Makes 4 servings.

Source: Noodles and Pasta

Beef Barley Soup

Ingredients

1 tablespoon vegetable oil
3/4 pound boneless beef top round steak, trimmed and cut into 1/2-inch pieces
3 cans (about 14 ounces each) reduced-sodium beef broth
2 cups unpeeled cubed potatoes
1 can (about 14 ounces) diced tomatoes
1 cup chopped onion
1 cup sliced carrots
1/2 cup uncooked pearl barley
1 tablespoon cider vinegar
2 teaspoons caraway seeds
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups sliced green beans (1/2-inch slices)

Method

  1. Heat oil in large saucepan or Dutch oven over medium heat. Add beef. Cook and stir until browned on all sides.
  2. Stir in broth, potatoes, tomatoes, onion, carrots, barley, vinegar, caraway seeds, marjoram, thyme, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 hours.
  3. Add green beans. Cook, uncovered, 30 minutes or until beef is fork-tender.

Makes 4 servings.

Source: Irish Cooking Bible