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Hungarian Goulash Soup
| 2 lbs. |
boneless chuck, cut in ¾" cubes |
1 kg |
| ¾ cup |
vinegar (try a flavoured vinegar) |
200 ml |
| 6-¾ cups |
water |
1.5 L |
| ¼ cup |
olive oil |
60 ml |
| 2 |
onions, finely chopped |
2 |
| 3 cloves |
garlic, minced |
3 cloves |
| 5-½ oz. |
tin tomato paste |
156 ml |
| 28 oz. |
tin tomatoes |
796 ml |
| 4 |
carrots, sliced |
4 |
| 2 |
potatoes, peeled and cubed |
2 |
| 2 |
stalks celery, chopped |
2 |
| 12 |
whole allspice berries |
12 |
| ¼ cup |
paprika |
60 ml |
| 1 tbsp. |
salt |
15 ml |
| 1 tsp. |
coriander |
5 ml |
| 1 tsp. |
caraway seeds |
5 ml |
| 1/8 tsp. |
coarse black pepper |
5 ml |
| 1 tsp. |
cornstarch |
5 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
 Marinate
meat in vinegar and ¾ cup of the water at least two
hours or overnight. Heat oil over low heat, add onions and
garlic and cook until the onions are limp. Add meat and marinade
to onion mixture and cook until the meat is no longer pink.
Stir in remaining ingredients, including remaining water.
Cover and cook over low heat 2 hours. Add cornstarch to the
yogurt and mix well. Add some of the hot liquid to the yogurt.
Gradually add the yogurt back into the soup stirring continuously.
Leave lid off and continue cooking until soup thickens. Serves
6.
Broccoli Soup
| 1 cup |
onion, diced |
250 ml |
| 1 tbsp. |
butter |
15 ml |
| 5 cups |
chicken stock |
1.2 L |
| 1-½ lbs. |
broccoli, cut into florets |
750 g |
| 1-½ tsp. |
curry powder |
7 ml |
| 1 |
bay leaf |
1 |
| 1 tsp. |
basil |
5 ml |
| ½ tsp. |
sugar |
2 ml |
| pinch |
cayenne |
pinch |
| 2 cups |
Olympic Natural Yogurt |
500 ml |
| ¼ tsp. |
nutmeg |
1 ml |
| |
black pepper, freshly ground |
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Cook onions in butter until transparent. Bring stock to a
boil, add broccoli and boil gently for 7 minutes or just until
tender. Add onion mixture, curry, bay leaf, basil, sugar and
cayenne to broccoli and simmer, partially covered for 10 to
15 minutes. Gradually add mixture to yogurt stirring vigorously,
then add yogurt mixture back to soup. Heat just until hot.
Do not boil. Add nutmeg and pepper. Serve immediately. Serves
4 to 6.
Bean Soup
| 5 cups |
cooked beans, pinto, black, etc. |
1.2 L |
| 16 cups |
water |
4 L |
| 2 tbsp. |
salt |
30 ml |
| 3 cups |
canned tomatoes |
750 ml |
| 1 cup |
onions, chopped |
250 ml |
| 6 cloves |
garlic, minced |
6 cloves |
| 1 cup |
olive oil or butter |
250 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 6 |
potatoes, quartered |
6 |
| 1 cup |
carrots, diced |
250 ml |
| 1 cup |
celery, diced |
250 ml |
| 2 cups |
potatoes, diced |
500 ml |
| 3 |
green onions, diced |
3 |
| 1 tsp. |
black pepper |
5 ml |
Soak 2/½ cups (625 ml) dry beans overnight. (This
will yield 5 cups when cooked.) Bring to a boil, add salt
and simmer until tender. Put tomatoes, onions, garlic and
½ cup (125 ml) olive oil in frying pan and simmer 10
minutes. Add quartered potatoes to beans and cook until done.
Remove potatoes, mash with remaining olive oil and yogurt
and add to tomato mixture. Put aside. To bean pot add carrots
and celery and simmer until almost tender. Add diced potatoes
and simmer 5 minutes. Add potato/tomato/onion mixture, green
onions and black pepper and bring to a boil. Remove from heat
and serve immediately. Serves a large family.
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