Tag: soup

Borscht

Very good version of a classic soup.

INGREDIENTS:

  • 50g butter
  • 350g beetroot, peeled and diced
  • 1 medium beetroot, peeled and grated
  • 1 carrot peeled and diced
  • 1 onion, peeled and sliced into rings
  • 1 can chopped tomatoes
  • 1 tbsp wine vinegar
  • 1 tbsp sugar
  • 2 litres of beef or vegetable stock
  • 1/2 cabbage, shredded
  • 2 potatoes, diced
  • 6 cloves of garlic
  • black pepper
  • 150ml sour cream
  • 1 tbsp chopped fennel or dill leaves

METHOD:

  • Melt the butter and gently cook the beetroot and carrot.
  • Add the onion, tomatoes, vinegar and sugar, and a small amount of stock, and bring to a simmer for 15 minutes.
  • Add the cabbage and cook for a further 20 minutes. Keep an eye, and add extra stock if required.
  • Add all of the rest of the stock, as well as salt to season, the garlic, potatoes and pepper and cook for a further 15 to 20 minutes, until the potatoes are cooked.
  • About 10 minutes before the end, add the grated beetroot.
  • Leave to stand after cooking for around 10 minutes.
  • Serve in warm soup bowls, each portion topped with a good dollop of soured cream and garnished with chopped herbs. A side serving of bread and cheese goes well.

 

Scotch Broth

I’ve no idea if I make this soup the best way, but this is how I do it. Scotch broth involves a lot of chopping. If I get a lamb neck, this is what I make. I adjust the quantities depending on what is available

INGREDIENTS:

  • Lamb or mutton neck, around 900g, trimmed of any surplus fat.
  • 500g leeks, one left whole, the rest chopped finely
  • 50g pearl barley
  • 250g carrots, peeled and chopped finely
  • 2 onions, finely chopped
  • 2 sticks of celery, finely chopped
  • 1 turnip, finely chopped
  • salt and pepper
  • sprig of thyme
  • a bayleaf
  • finely chopped cabbage

METHOD:

  • In a large stock pan, make the basick stock for the soup as follows: Put the lamb neck, the whole leek, carrot, chopped onions, barley, turnip, black pepper and bayleaf into the pan, and  cover with water. Bring to the boil slowly and simmer for two hours or more, until the meat is well cooked and easy to remove from the lamb neck.
  • Fish out the whole leek and the lamb neck. When the lamb neck is cool enough, get as much meat off it as possible, chop it and return to the soup, along with the chopped leeks and shredded cabbage. Season the soup with salt. (This would be a good point to freeze any for later)
  • Bring back to the boil, and simmer gently for a further ten minutes or so before serving. The cabbage and the leeks should still be slightly crunchy.
  • Serve with bread, oatcakes or potatoes.

Crecy Soup

This is one of my stand-by recipes, a lovely buttery soup. The type of rice used can be varied, and I have made up the weight of carrots with other root vegetables in the past. The stock can also be varied, as can the garnish. The thyme is an important flavour though, don’t mess with the thyme. Very flexible.

INGREDIENTS:

  • 75g butter
  • 250g carrots, peeled and sliced
  • 1 onion, chopped
  • salt and pepper
  • 25g rice
  • 1 sprig of thyme
  • 700ml stock (vegetable, chicken or beef)
  • Garnish, could be chopped chives, parsley, chervil etc.

METHOD:

  • In a saucepan, melt 50g of the butter, and add the onion and carrots and a pinch of salt and pepper. Put the lid on the pan, and cook very gently for 10 minutes or so.
  • Add the rice, thyme and stock, and bring to the boil. Simmer for 30 minutes.
  • Remove the thyme sprig and puree the soup. Reheat, check the seasoning, and whisk the last of the butter into the soup.
  • Garnish with chopped herbs, and serve with croutons