DIFFERENT SOUP RECIPE

[bearfoot]

wife picked this soup off FB. i do most of the cooking since i retired, before that too. my grandchildren love my stuffed cabbage in a red sauce, ribs, one granddaughter came for a weeks vacation from fla. last year, 3 rd. yr. college, her friends, texting, wanted to know where we have taken her out to eat, she told them she just had pork tenderloin and turkey meatballs, homemade soup the last couple of days. why go out. THE SOUP, i use turkey sasuage, pot-olive oil, brown TS, sliced into pieces, brown / sear TS and pot, take TS out, cabbage sliced into pot, 2 chicken bone broths, w/ lid cook cabbage, add potatoes/ carrots/ spices if wanted. before carrots and potatoes are cooked, add sasuage back in, don't overcook, keep potatoes from "rollin" down. keep lid on, so not to cook down broth. hope someone enjoys this concocksion, it is a rib sticker. if wanted please post/ add your newly tried rec., still several months left of cold weather. oh yea, chicken veg. soup, but bake the chicken breasts, when you heat the soup slice the chicken in long slivers, add to the soup just before eating the soup, different style/ taste. everyone have a good week.

 

[Rustyt1953]

Rich, if I can find a crayon I will jot down Ruthie's recipe for potato soup. Served with bacon bits, shredded cheddar cheese, chopped green onions and hard rolls. Add a flagon of ale and we're talkin' culinary nirvana.

 

[bill2000]

Rusty, I said it earlier in the week but I need to say it again...you're woman is a keeper. We need this recipe!

By the way, when we moved the family from NJ to Maine 30 years ago, my wife went into the general store and asked for hard rolls. She was met with a blank stare and the clerk after a few moments asked "you want stale rolls?".

 

[vytoland]

soup...and now for something completely different.....Czarnina.....

Polish Duck or Goose Blood Soup


What You'll Need

2 cups blood from a freshly killed duck (or goose)
1/2 cup vinegar
3 pounds duck parts (or goose parts or 3 pounds blanched pork neck bones)
10 cups water (cold)
1 bay leaf (or stock sachet)
1/4 teaspoon marjoram (cloves, allspice are optional)
Salt and black pepper to taste
2 cups dried fruit (prunes, raisins, pears, apples)
4 tablespoons all-purpose flour

How to Make It

Mix fresh blood with vinegar so it won't clot, cover and refrigerate until ready to use. Or you can buy the blood already mixed with vinegar at some European specialty stores.
Place duck pieces in a large pot. Cover with at least 10 cups cold water. Bring to a boil, skimming off any foam that rises to the surface.
Add a bay leaf or stock sachet, if desired, marjoram and other spices, if using, and salt and pepper to taste. Return to a boil, reduce heat and simmer, partially covered, for 1 hour.

Add the dried fruit and cook 1 more hour. Remove meat from bones and return to the pot.
Let the soup cool in an ice bath and refrigerate, if necessary, to make skimming off the fat easier, and prevent curdling once the blood and half-and-half are added.
When the soup is chilled, pour half-and-half into a large bowl. Add flour and fork blend until smooth. Add 3 ladles of cold soup and reserved blood-vinegar mixture and whisk until smooth.
Transfer back to pot with remaining soup and heat gently until soup is thickened and the raw flour taste is cooked out, about 20 to 30 minutes. Adjust seasonings, vinegar, ​and sweetness, if necessary. Serve with soup kluski or potato dumplings.

 

[boykinlp]

Mix fresh blood with vinegar so it won't clot

Well, I must admit, I quit reading after this!

 

[nachogrande]

YES CHEF!

A huge soup fan, especially in cold weather. Can't seem to find the fresh duck blood, must be with the eye of newt. Check out an African cook book for some interesting soup recipes. Sweet potato/peanut soup was a good one. Cream soups & hard bread +++, potato, split pea, tomato. I rarely make less than my biggest pot full (app 3 gallons), no room in the freezer right now. Good weather for soup.

 

[Old TexMex]

Pozole. Here’s link to a prettygood recipe for it. There actually are some brands of canned white hominy that can be used.
New Mexican Pozole Recipe - NYT Cooking
This one is good too. It’s prettyclose to the healthy mess I make: Authentic Mexican Pozole Recipe - Genius Kitchen