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if not for Passion

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if not for Passion

Tag Archives: Soup

Lucskos Káposzta (Sloppy Cabbage Stew)

26 Sunday Feb 2017

Posted by ifnotforpassion in Biting and Drinking

≈ Comments Off on Lucskos Káposzta (Sloppy Cabbage Stew)

Tags

cabbage soup, lucskos kaposzta, Soup

Might not look like much (hence the name), but man is this good.  If it would have been up to me I would have called this “Meat Stew” for obvious reasons on the ingredients list, but this is a traditional Hungarian stew, is fabulous and slightly decadent, and is especially tasty on a winter’s day.  As with many recipes, there are several versions of this dish out there, but this is what I have always had growing up, and I think it is the more “classic” rendition, but  I’m not an authority on the subject so who knows.  Also like most soups & stews, it gets better as it sits longer in the fridge (to a point of course).

1-1/2 lb. fatty pork stew meat or spare ribs (boneless)

1-1/2 lb. fresh brisket of beef (not corned beef)

1 lg. cabbage

1/4 lb. smoked bacon (Optional)

~ 3TB oil

1 lg. Red Onion, diced

1 bunch tarragon

Salt and Pepper to taste

1/4  – 1/2 C white or red wine vinegar (depends on taste and how much liquid you ended up using).

Sour Cream to taste (1C seems to me the bare minimum)

 

In a large pot place the beef and pork. Fill with cold water to cover meat plus a little.  Add a tablespoon of salt.  Bring to a boil and then let simmer for 1-1/2 hours.  Remove from heat, reserve the broth, and set meat out on a cutting board to cool until you can cut it into ~ 1″ cubes.

Meanwhile, cut the cabbage in manageable wedges and place them on a rack in the sink, salt them and pour about a kettles’ worth of boiling water over them.  If such racks are not available you can always just toss them in a pot of boiling water for a couple of minutes and then drain them.  If you are using bacon, cut it into pieces.

In a large pot, heat the oil and then toss in the onions, sautéing until they are translucent. Take off the heat and place 1/3 of the cabbage on top of the onions in a layer.  Salt & Pepper.  Place the beef cubes and 1/2 the bacon if using.  Spread 1/2 the remaining cabbage as the next layer, then add the tarragon (I just use the leaves from the bunch). Add the pork and the rest of the bacon.  Finally, cover with the last of the cabbage. Salt and Pepper.

Skim most of the fat off the top of the saved broth and pour it over the layered ingredients.  If it does not reach the top add some water being mindful you don’t dilute the broth too much.  Bring to a simmer and let it simmer for 30-40 minutes.  Taste it as it will likely need more salt and pepper.  Add the vinegar and set aside to cool.  Add the sour cream and stir.

It is good to serve with another dollop of sour cream in the bowl from this chef’s perspective.  Enjoy it with a chunk of good bread and a glass of white wine.  Or a color of your choice.

 

 

 

 

 

 

 

Roasted Red Pepper and Gouda Soup

27 Sunday Nov 2016

Posted by ifnotforpassion in Biting and Drinking

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Tags

gouda, roasted red peppers, Soup

A Collaboration.

Basics by “The Café”

Finessing By Narcissa Lyons

This sounds like it might be a heavy soup, but isn’t.  The amount of cheese is minimal but adds a nice smokiness and texture.  It’s possible adding a dollop of sour cream to your portion might make it even better since sour cream invariably does.  Below serves roughly 4 hungry peeps.

Ingredients

1 tablespoon EVOO

1 onion chopped

2 carrots peeled and cut into small pieces

4-5 roasted red peppers, sliced*

4 cloves garlic minced

2 cans reduced sodium chicken broth (14.5 oz cans)

1 bunch fresh basil

1/2 teaspoon dried thyme leaves

Salt and Pepper to taste

1/2 cup smoked Gouda cheese shredded, plus some for garnish

Home-made garlic croutons**

Chopped bacon bits (optional)

Heat olive oil in a 4-quart saucepan over medium heat. Add onion and cook, stirring often, 3 to 5 minutes. Add carrots, roasted red peppers, garlic, chicken broth and seasonings. Bring to a boil; reduce heat and simmer, uncovered, 25 to 30 minutes.

Remove from heat. Using either an immersion blender (love this thing) or a traditional blender, puree the soup.  Once pureed and at home in the saucepan again, add the cheese. Cook over low heat, stirring frequently, until cheese is melted.

Ladle into bowls and garnish with some of the shredded cheese, croutons & bacon bits.  Enjoy.

*If you haven’t roasted peppers before, it’s easy and they are very good to have around to toss into almost anything (pasta, sandwich, fantabulous on their own).  Plus you should do it any time you think your peppers might not be tasty raw any longer. Simply take 4-5 peppers or whatever depending on you, and slice off the sides, tossing the innards.  You do not have to wash since you’ll be peeling off the skin.  Place them on a cookie sheet, skin side up, and put under a high broil setting.  You want to take them out when the skin looks as below, approx. 10-15 minutes.  Once cooled off, peel the skin and discard the skin. It’s OK if you don’t get every last shred of charred skin since that adds to the flavor.  Layer the pieces of peppers in a wide cereal bowl ideally so that layers are: peppers/TBSP EVOO/salt to taste, peppers/EVOO,etc.  Each time you put the oil on, rub into the peppers so they all have the benefit.

20160910_150654

 **If you don’t have them or feel like making them, store bought will do the trick obviously.

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