Tag: soup

Tatiana’s Borscht

 

If the spoon doesn’t stand up at the end you have been too tight with the cabbage!

This makes an enormous amount – approx. 20 servings. The grey Le Creusset was not even big enough. Cut in two for more sensible amounts. Always better the day after it is made.

 

 

 

 

 

 

 

  • 2 medium white onions
  • 4 litres of boiling water
  • 2 vegetable stock cubes
  • 1Kg floury potatoes peeled and cut into small cubes
  • 1 dsp of Herbes de Provence
  • 1Kg cooked beetroot, peeled and grades on largest side
  • 4 medium sized carrots (err on less not more, they can make it too sweet)
  • 1 white cabbage – tough heart removed and shredded thinly (setting 1 on the  KitchenAid)
  • 500g cooked beans
  • 150-200g tomato puree
  • 6 medium cloves of garlic
  • Creme Fraiche for serving

Get the boiling water ready, once the first load has boiled add the stock cubes and get the kettle on again for the next. Meanwhile take the whole onions, cut the top off and peel. KEEP THE ROOT ON and the onion whole. Cut a grid into the onion from its top end so there are about 3 cuts vertically and horizontally – don’t go all the way to the root but quite close. You want the onion to give flavour but it needs to be removed before serving.

When all the water is boiling with the stock cubes inside add the prepared onions, the potato and carrot and cook for 5 mins. Next addthe shredded cabbage and the herbs as well as a serious grind of black pepper. Leave on a light boil until the potato is cooked (will be about 15 mins).

Do not put a lid on the pan – apparently it is bad for the cabbage.

Next add the beans and grated beetroot and cook on light boil until the colour is coming out the beetroot and the strands are a lot paler. Around 5 mins. Remove the onions.

Reduce the heat so it is off the boil and add 150g of the the tomato puree and a really serious seasoning of salt. Bring to the boil and then cut the heat immediately. Taste and add more tomato if needed, if you do this bring to the boil again and then cut the heat once boiling. Check the seasoning again.

Finally grate in the garlic and stir well. If you were going to eat immediately, I would add two cloves of grated garlic, stir and put as much as you need into bowls and then add the rest to the pan. Otherwise the garlic can be a bit harsh.

It is best if you let the soup rest at least overnight or for a full day before eating. Reheat as much as you need and serve with a dollop of creme fraiche on top.

amyLeave a comment

Lentil, Pumpkin, Spinach & Chickpea Soup/Dahl

250g red lentils

1700ml cold water

1 chicken or veg stock cube

1.5 tsp turmeric powder

2 tsp black mustard seeds

1 tsp fennel seeds

1 tbs olive oil

1 medium white onion, finely diced

2 tsp grated fresh ginger

1 red chilli finely chopped (or 2 tsp dried flakes)

200g of pumpkin/squash peeled and diced into small cubes

1 small tin chickpeas (or about 2/3 jar) rinsed

1 tbs tomato puree

Black pepper and salt

Fresh spinach (4 large handfuls) washed and chopped

Put the lentils, water, stock and turmeric in a large pan and bring to a boil. Reduce the heat to medium and skim off any scum that forms. (use a black pan so the turmeric doesn’t stain and don’t use wooden spoons).

Heat a frying pan on a medium heat for a few mins and add the mustard and fennel seeds, toast until they start moving/jumping around the pan. Add the olive oil, a good pinch of salt and the onion and fry until soft. Add the ginger, chilli flakes and the puree and cook for a couple of mins. 

When the lentils are cooked add the onion and spice paste to the pan with the squash and cook for another 10-15 mins until the squash is cooked through and then add the chickpeas and warm for a couple of minutes. Turn off the heat, add the spinach and stir well and check the seasoning. 

Serve with a squeeze of lemon juice and or some natural yoghurt on top.

amyLeave a comment

Pumpkin & Courgette Soup

Serves 4-6 

1 large white onion roughly diced

3 courgettes, roughly sliced

1 small butternut squash or a large chunk of pumpkin, peeled with seeds removed and diced

3 chicken stock cubes

Boiling water, around 1.5 litres

Salt and pepper

Put the onion and pumpkin in a pan (Le Creuset is big enough) and add the stock cubes and enough boiling water to cover the veg plus a few heavy handed grinds of black pepper. Stir to break down the stock cubes and bring to the boil. Add a lid and simmer until the pumpkin is nearly cooked (about 20 mins).

Add the courgette and some more water if there is not much left and replace the lid. Cook until everything is soft, about 5-10 minutes depending how big the courgette slices were. 

Turn off the heat and using a stick blender blend the soup until it is all smooth. If it is too thick add some more hot water and blend again to mix well. Check the seasoning and add more salt and pepper and blitz one more time with the blender before serving. 

amyLeave a comment

Potato & Pasta Soup with Greens

            Serves 2

Half a white onion finely diced

1 medium carrot finely diced

1 large stick of celery finely diced

1 tsp Maldon salt

2 tbs olive oil plus more to serve

1 medium sized floury (chip) potato

500ml boiling water

1 chicken stock cube

1 bay leaf

2 handfuls of wholemeal macaroni 

Spinach/Kale couple of large handfuls

Parmesan to serve

Heat a Le Cruset pan on #6 and add the olive oil, salt, onion, carrot and celery and fry until soft, which will be at least 5 mins. Don’t let anything brown, add more oil if you need to. 

While this is cooking cut the potato in half down its longest length and then in half again like this:

Then cut into small pieces, each one about the thickness of a pound coin, like this:

Once the onion, carrot and celery are soft add the potato, stir and cook for a couple of mins in the oil. Add the boiling water, stock cube, bay leaf and a good grind of black pepper. 

Cook until the potato is soft, add the pasta and stir well. Add more water if the soup is too thick. Stir every couple of mins. 

If using spinach or kale, wash and shred it and add to the pan just a min before the pasta is cooked and stir well and let it wilt.

When the pasta is cooked remove the bay leaf. Add a little more water if the pasta has absorbed too much. Taste and season well with salt and pepper and if using parsley chop and add now. 

Serve with olive oil drizzled on top and a grating of fresh Parmesan.

amyLeave a comment

Vegetable Soup with Chickpeas

Serves 4

1 large white onion

5 large sticks of celery

4 large carrots

2 medium potato

2 chicken stock cubes

1 parmesan rind (optional)

1 bay leaf

1 jar of chickpeas

Grated parmesan and olive oil

Peel and roughly chop the onion. Wash the celery, carrots and potato and chop into chunks. Put everything in a large pan and cover with enough boiling water to just cover the veg. Add the stock cubes and bay leaf (and the parmesan rind if using). Season with pepper, no salt at this stage and cook until the veg is soft. 

Remove the bay leaf and parmesan rind.

Using a stick blender, blend until smooth and if too thick add some more water. 

Add the jar of chickpeas and allow to warm though. 

Serve in pasta bowls and grate over fresh parmesan and drizzle with a little good quality olive oil.

amyLeave a comment