| 1 - 25 of 163 | Next 25 > Last >> |
| Recipe Name | Meal Type ![]() |
Total Time |
| Andalusian Gazpacho | Soup | 1 hr 15 min |
| Barley-Mushroom Winter Borscht | Soup | 1 hr 10 min |
| Borsch | Soup | 40 min |
| Borscht 2 | Soup | 30 min |
| Borstch-3 | Soup | 1 hr |
| Cheater's Borsht | Soup | 40 min |
| Chunky Gazpacho | Soup | 1 hr |
| French Onion Soup | Soup | 1 hr |
| French Onion Soup 2 | Soup | 40 min |
| Fresh Tomato Soup (Frusche Tomatensuppe - German) | Soup | 55 min |
| Gazpacho | Soup | 1 hr 15 min |
| Gazpacho 2 | Soup | 40 min |
| Gaspacho 3 | Soup | 15 min |
| Pear and Celeriac Soup | Soup | 40 min |
| Porrusalda (Basque Country) | Soup | 1 hr |
| Stock for Vegetarian French Onion Soup | Soup | 45 min |
| Swiss Lentil Soup | Soup | 1 hr 35 min |
| Chunky Italian Soup | Soup | 25 min |
| Fast Minestrone Soup | Soup | 40 min |
| Garlic Soup | Soup | 25 min |
| Italian Vegetable Broth (Brodo di Verdure) | Soup | 30 min |
| Lentil Minestrone | Soup | 1 hr 5 min |
| Minestrone | Soup | 45 min |
| Tomato-Basil Soup with Orzo | Soup | 40 min |
| Tomato Garlic Soup with Tortellini | Soup | 55 min |
| 1 - 25 of 163 | Next 25 > Last >> |
Andalusian Gazpacho
Time:
1 hr 15 min (30 min to prepare, 45 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
2 teaspoons salt4 each 6 ounces tomato...
1 teaspoon cumin
1 each medium ripe avocado
6 tablespoons red wine vinegar
2 tablespoons olive oil
1.5 cups COOKED small...
1 each sprig fresh oregano
13 each leaves fresh basil
1 each bunch small parsley
2 each stalks celery
3 each medium tomatoes
2 each cloves minced garlic
5 each scallions
1 each medium green bell...
1 each medium cucumber
Directions:
* Peel cucumber and discard peel.* Remove seeds and cut into 1/2-inch cubes.
* Remove and discard stems and seeds from bell pepper; cube bell pepper.
* Trim root ends from green onions and slice crosswise about 1/2-inch thick slices.
* Dice tomatoes into 1/4-inch cubes.
* Slice celery and avocade into 1/4-inch cubes.
* (Reserve 10 small, perfect sprigs of parsley for garnish.)
* Mince remaining parsley, enough to equal 1/3 cup.
* Mince ...
Barley-Mushroom Winter Borscht
Time:
1 hr 10 min (10 min to prepare, 1 hr to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 each 1 cup barley1 each 1/2 cup mixed...
1 each 1 tablespoon...
1 each 6 cups water
1 each 2 tablespoon miso
1 each 1 large onion,...
1 each 5-6 turnips,...
1 each 2 carrots, sliced...
1 each 1/2-3/4 pound...
1 each 3 cloves garlic,...
1 each 1/2 tablespoon...
1 each 2 tablespoon...
1 each 1 tablespoon...
1 each 1/3 cup tamari
1 each 3 tablespoon...
Directions:
* Saute the garlic and onion in olive oil on medium heat until the onions are translucent.* Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil.
* Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring occasionally.
* ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems, peel and slice th...
Borsch
Time:
40 min (10 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 each X number of beets1 each 1/2 X onions
1 each 1/4 X carrots
1 each red or green cabbage
1 each beet greens
1 each cider vinegar or...
1 each salt, if desired
Directions:
*Slice the vegies, put them into a soup pot and fill with water to about 1 1/2 to 2 inches above the vegetables.*Add salt to taste.
*Bring to a boil, then reduce heat.
*Simmer as long as possible over the lowest heat possible.
*When the vegetables are soft, mash them with a potato masher (do not put into a blender or food processor; the idea is to have a coarse soup, not a cream soup).
Add vinegar to taste.
*Continue to simmer; you want all the flavo...
Borscht 2
Time:
30 min (10 min to prepare, 20 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 each onion4 each peeled beets
0.5 each head small green...
1 each carrot
Directions:
*Heat a little oil in frying pan, add 1 bay leaf, a few whole cloves, and several peppercorns.*Add the vegetables and saute a few minutes.
*Transfer to cooking pot and add equal amounts of tomato juice and apple cider to cover the vegetables.
*Simmer 30-40 minutes.
*Now add lemon juice or vinegar until the broth is distinctly tart, balanced by the sweetness of the cider.
*Add salt to taste.
*Serve with horseradish.
Borstch-3
Time:
1 hr (15 min to prepare, 45 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 each 5 medium potatoes1 each 1 cup mushrooms -...
1 each 1 can of beans (...
1 each 2-3 carrots
1 each 1/2 head of cabage
1 each 2 medium beet roots
1 each small bunch of...
1 each 3-5 cloves of garlic
1 each 2-3 dried bay leaves
1 each freshly ground...
1 each salt to taste
1 each 1 - 6oz can of...
1 each 2 glasses of...
1 each little bit of...
Directions:
*Peel and cut the vegetables.*Cut carrots in circles.
*Cut potatoes in chunks.
*Slice beets in long thin slices like wide matchsticks or you can grate them on a large hole grater.
*Slice the cabbage as thin as possible.
*Chop the dill and press out the garlic.
*Disolve the tomato paste with water until it's juice like.
In a large 8qt pot half-ways filled with water cook the potatoes,
carrots, mushrooms (if using any), one of the c...
Cheater's Borsht
Time:
40 min (10 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 each 1 Jar Passover...1 each One medium onion,...
1 each One large or two...
1 each One large or two...
Directions:
* Simmer onion in 1-2 T oil until soft and fragrant. Drain liquid from Borsht jar into pan. Cut carrots and potato into bite-size pieces. Simmer vegetables in borsht liquid for about 15 minutes until almost soft. Add beets from jar. Simmer for 5-10 minutes until potatoes and carrots are soft but not mushy. Add salt and pepper to taste.
Chunky Gazpacho
Time:
1 hr (15 min to prepare, 45 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 each 1 Small summer...1 each 1 cucumber diced
1 each 2 medium tomatoes...
1 each 1 green pepper diced
1 each 1 red pepper diced
1 each 1 red onion...
1 each 1/4 Cup green onion
1 each 1 can cut baby...
1 each 1 carrot scliced...
1 each 1 stalk celery...
1 each 2 cloves galic...
1 each 1.5 litres V-8...
1 each water from baby corn
1 each 3 Tablespoon...
1 each 1 1/2 tablespoon...
1 each 2 tablespoon...
1 each tobasco sause...
1 each salt and pepper...
Directions:
* Mix all ingredients in a large soup tourine.* Refrigerate for at least 4 hours.
* Thats the basic recipe --any of your favorite vegetables can be used, also fresh herbs and spices can be added to suit your taste.
* Tomatoe juice can be used instead of V-8, but vegetable cocktails tend to give ths recipe more zing.
French Onion Soup
Time:
1 hr (15 min to prepare, 45 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 each 3 bay leaves1 each 12 peppercorns
1 each 10 to 12 parsley...
1 each 1 sprig fresh...
1 each 2 cloves or 3...
1 each Soup:
1 each 4 cups to 6 c....
1 each 2 teaspoons olive...
1 each pinch salt
1 each 6 cups water or...
1 each salt, soy sauce,...
1 each sliced scallion...
1 each 4 slices to 6...
Directions:
*Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tying the cloth's ends together. Set aside.*In a heavy pot, saute onions in oil over medium-low heat.
*Add salt to prevent sticking, and stir frequently.
*Cover pot with a lid, but leave it slightly ajar.
*Onions should saute for 30 minutes to 1 hour.
*They will reduce to about a third of their original volume an...
French Onion Soup 2
Time:
40 min (10 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanNotes:
Adding a light miso...Ingredients:
1 each Boquet Garni:3 each bay leaves
12 each peppercorns
10 each to 12 parsley sprigs
1 each sprig fresh thyme...
2 C loves or 3 garlic...
1 each Soup:
4 cups to 6 c. thinly...
2 teaspoons olive oil
1 pinch salt
6 cups water or...
1 each salt, soy sauce,...
1 slice d scallion or...
4 slice s to 6 slices...
Directions:
*Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tying the cloth's ends together. Set aside.*In a heavy pot, saute onions in oil over medium-low heat.
*Add salt to prevent sticking, and stir frequently.
*Cover pot with a lid, but leave it slightly ajar.
*Onions should saute for 30 minutes to 1 hour.
*They will reduce to about a third of their original volume and...
Fresh Tomato Soup (Frusche...
Time:
55 min (10 min to prepare, 45 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
6 each medium sized...1 each onion, chopped
1 each stalk celery,...
2 cups broth or water
1 tablespoon tomato paste
0.5 teaspoon dried basil
0.25 teaspoon freshly ground...
0.5 teaspoon salt
Directions:
*Cut tomatoes into thin wedges and place in 1 1/2 quart saucepan with all ingredients.*Simmer uncovered for 30 minutes.
*Strain to remove tomato skins and seeds.
Gazpacho
Time:
1 hr 15 min (30 min to prepare, 45 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
24 each Tomatoes4 C ucumbers
4 each Green peppers
8 C loves of garlic
1 each Optional: chopped...
4 cups olive oil
2 cups wine vinegar
4 teaspoons of salt
Directions:
*Put the tomatoes in boiling water for 30 secs to make peeling easier and dice it in small chunks.*Peel cucumber and dice it small.
*Dice pepper and garlic cloves very small.
*Mix all the vegetables in a food processor starting with tomatoes until it gets soup consistency.
*Add the vinegar and pour oil slowly without stopping the mixer.
*Add some cold water if the mix gets thick. Gazpacho should be a soup, not a cream. Add salt to taste.
*Serve cold....
Gazpacho 2
Time:
40 min (10 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
225 each g (8oz) tomatoes...0.333333 C ucumber (about...
1 each small green sweet...
1 each small red bell...
0.5 each small onion...
2 each garlic cloves
1 each (15 fl oz) tomato...
150 ml (5 fl oz)...
3 tbsp red wine vinegar
1 each salt and...
1 tbsp chopped fresh...
Directions:
*Dice the tomatoes, cucumber and bell peppers.Reserve about a quarter of each for garnish, and put the rest into the blender.
Finely dice the onion and garlic, and add these to the blender too.
*Pour the tomato juice into the blender and blend until smooth.
Stir in the stock and wine vinegar, and chill for 30 minutes.
*Mix in the reserved vegetables and the herbs.
Serve with croutons or French bread if desired.
Gaspacho 3
Time:
15 min (5 min to prepare, 10 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 each medium tomato,...0.25 L arge cucumber,...
0.25 L arge green...
2 each onion slices
2 each parley sprigs
6 each ice cubes
Directions:
Combine and liquify in blender with ice cubes.
Pear and Celeriac Soup
Time:
40 min (10 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
675 each g / 1 1/2 OZ...30 ml 2 Tablespoon...
1 each onion, chopped
450 each g / 1 OZ...
1.2 L itres / 2 pints...
1 each salt and freshly...
1 each soya cream to serve
1 C hopped chives, to...
Directions:
*Cut the pears into slices and poach them in 300ml/1/2 pint water until they are tender. Blend the pears and water together and reserve.*Heat the oil in a large saucepan and gently fry the onion until transluscent.
*Add the celeriac and cook, covered, for 10~15 minutes, or until tender.
*Add the vegetable stock and blended pears, bring to the boil and then reduce the heat and simmer for 10 minutes.
*Liquidise the soup in a blender and return to a clean pan. Re...
Porrusalda (Basque Country)
Time:
1 hr (15 min to prepare, 45 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
8 each medium potatoes8 each thick leeks
1 each Kilo pumpkin
1 each olive oil
1 each salt
Directions:
*Wash the leeks and cut them in bits.*Heat water in a pot and put the leeks in it when it starts to boil.
*Let it boil slowly for 10 minutes and then add the chopped pumpkin and the potatoes, peeled and cracked in bits (start cutting them with a knife and before finishing the cut, crack them.
It makes the broth denser).
* Let it boil slowly for 10 minutes, salt it and pour virgin olive oil on it.
Cook all for 10-15 minutes and serve it hot
Stock for Vegetarian French...
Time:
45 min (15 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 OZ dried porcini...1 cup hot water
0.5 tablespoons olive oil
1 each onion, chopped
4 OZ fresh crimini...
2 C arrots, chopped
2 each stalks celery,...
0.5 cup leek greens, chopped
6 each branches thyme
2 each bay leaves
6 each branches parsley
3 each sage leaves
2 C loves garlic,...
1 teaspoon salt
9 cups water
Directions:
*Reconstitute dried mushrooms in hot water.*Heat oil in a soup pot, add onion, and cook it until it has caramelized, being careful not to allow it to burn.
*Add remaining ingredients, including reconstituted mushrooms, bring to a boil, and then simmer for 45 minutes.
*Strain and use, or reduce further to intensify flavor.
Swiss Lentil Soup
Time:
1 hr 35 min (1 hr 5 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1.5 each Deciliters Onions...0.5 teaspoon salt
1 teaspoon Safflower Oil
0.75 each Deciliter Dry...
1.5 each Deciliters...
1 teaspoon dried thyme
0.5 teaspoon dried marjoram
1 each Deciliters...
1 liter vegetable broth
3 tablespoons Miso -- Mixed With
0.75 each Deciliter Water
1 each Soy Sauce, Tamari...
1 C arrot -- Grated...
1 each Green Onions --...
Directions:
*In a large stockpot over medium-high heat, saute onions with salt in oil until soft but not browned.Add wine, carrots, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.
* Add lentils and cook for 2 more minutes.
Add stock and bring to a boil.
Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).
* Before serving, remove pot from heat and stir in miso and, if needed, soy sauce to taste.
Gar...
Chunky Italian Soup
Time:
25 min (10 min to prepare, 15 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 tablespoon olive oil1 each medium onion --...
2 OZ cans Italian...
1 OZ can tomato soup...
4 cups water
2 each cloves garlic --...
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
0.5 teaspoon Freshly ground...
1 tablespoon chili powder --...
2 OZ cans kidney beans...
1 OZ can Italian green...
1 each carrot -- chopped
1 each zucchini -- chopped
8 ounces rotini pasta --...
Directions:
Heat olive oil in a Dutch oven over medium heat and cook onion until tender.Stir in tomatoes, next 7 ingredients, and, if desired, chili powder.
Bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes.
In the meantime, during last few minutes of simmering soup, cook pasta per package directions, drain, and set aside.
Fast Minestrone Soup
Time:
40 min (10 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
3 cups vegetable broth1 each x 14.5-oz. can...
0.5 cup uncooked small pasta
1 each x 15-oz can...
1 each x 15-oz can...
1 each x 16-oz. package...
2 teaspoons parsley flakes
0.5 teaspoon basil
0.5 teaspoon marjoram, black...
Directions:
Combine all ingredients in a large sauce pot.Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
Garlic Soup
Time:
25 min (10 min to prepare, 15 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
2 tablespoons margarine1 tablespoon olive oil
12 each garlic cloves,...
6 each slices Italian...
0.5 cup Dry red wine
6 cups vegetable stock,...
1 tablespoons chopped fresh...
Directions:
In a heavy pot, melt butter with olive oil over low heat.Add garlic and cook 2 minutes; be careful not to burn.
Add bread to pan and toss.
Add wine, stock, and parsley.
Bring to a boil over medium heat, reduce heat to low, and cook 10 minutes.
Season wit h salt and pepper.
Serve.
Italian Vegetable Broth (Brodo...
Time:
30 min (15 min to prepare, 15 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
2 tablespoon extra virgin...1 each lg unpeeled onion...
2 each tomatoes -- chopped
2 each unpeeled carrots...
1 each leek -- cleaned...
6 each stalks Italian...
0.75 cup kale or Swiss...
1 teaspoon fennel seeds
1 each bay leaf
4 qt water
Directions:
In a large, heavy bottomed pot, heat olive oil over medium heat.Add all the vegetables and cook, stirring frequently, for 6 to 7 minutes, until they begin to soften.
Add fennel seeds, bay leaf, and water.
Bring to a boil, then reduce heat to low.
Cover and simmer for 1 hour, stirring occasionally.
Strain all solids from the liquid, discarding solids and reserving broth.
Broth can be kept in the refrigerator for 1 week or frozen for up...
Lentil Minestrone
Time:
1 hr 5 min (10 min to prepare, 55 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanNotes:
I used water with...Ingredients:
2 tablespoons olive oil2 cups onion -- finely...
2 tablespoons tomato paste
0.25 cup fresh parsley --...
4 each cloves garlic --...
3 each carrots -- diced
1 cup celery –...
1 cup lentils -- sorted...
10 cups water or...
0.5 each 10 oz. bag...
2 cups cooked shell...
Directions:
Heat oil in a wide soup pot with onion.Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
Add tomato paste, parsley, garlic, and vegetables, and cook 3 minutes more.
Add lentils, aromatics, and water and bring to a boil.
Lower heat and simmer, partially covered, for 30 minutes.
Add 2 teaspoons of salt and season with pepper and additional salt, if desired, to taste.
Add mushroom soy sauce to taste, starting with 1 tab...
Minestrone
Time:
45 min (10 min to prepare, 35 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanNotes:
This recipe calls for...Ingredients:
3 tablespoons olive oil1 cup chopped onion
5 each cloves crushed...
1 cup celery -- minced
1 cup carrot -- cubed
1 cup eggplant -- cubed...
1 cup chopped green...
2 teaspoons salt
0.25 teaspoon black pepper
1 teaspoon oregano
0.5 cup fresh parsley --...
0.5 cups cooked garbanzo...
0.5 cup dry pasta
1 cup chopped fresh...
1 teaspoon basil
2 cups tomato puree
1.5 cups water or stock
3 tablespoons Dry red wine
Directions:
n a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.Add 1 tsp. salt, carrot, celery and eggplant.
(If you use zucchini, add it with the green pepper.) Mix well.
Add oregano, black pepper and basil.
Cover and cook over low heat 5-8 minutes.
Add green pepper, stock, puree, cooked beans and wine.
Cover and simmer 15 minutes.
Add tomatoes and remaining salt.
Keep at lowest heat until 10 ...
Tomato-Basil Soup with Orzo
Time:
40 min (10 min to prepare, 30 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
1 teaspoon olive oil0.25 cup apple juice
0.5 each medium onion
2 each cloves garlic
0.5 cup diced red bell...
4 cups chopped fresh or...
1 cup vegetable stock
0.333333 cup orzo pasta
0.25 cup chopped fresh basil
Directions:
In a soup pot, heat oil and apple juice over medium heat.Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown.
(add small amounts of water if mixture is too dry)
Add tomatoes and broth; bring to a boil.
Add pasta; cook 5 minutes, stirring.
Cover; simmer over low heat 15 minutes.
Add basil and serve hot.
Tomato Garlic Soup with Tortellini
Time:
55 min (10 min to prepare, 45 min to cook)Meal type:
SoupEthnicity:
Eastern EuropeanIngredients:
6 cups simple garlic...3 tablespoon minced garlic - 1...
2 tablespoon olive oil
0.5 teaspoon paprika
1 each sprig fresh sage
1 each sprig fresh...
Directions:
Saute garlic in olive oil and add boiling stock.Stir in the paprika.
Tie the sprigs together to form a bouquet.
Simmer for up to 30 minutes for the most intense flavor.
Remove the bouquet and add salt and pepper to taste.)
2 cups undrained canned tomatoes or 4 medium fresh tomatoes 9 ounces fresh or frozen tortellini (filled with chopped greens such as endive, chard, escarole, spinich, kale or watercress - simmer 2 to 3 minutes until wilted)
...

