June 18, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

International Winter Soups

I love making meat soups in the winter, and it’s particularly fun to try new international dishes.

Hungarian Beef and Potato Soup

4 servings

This recipe came from Food &Wine online and I made changes.

  • 1 pound ground beef
  • 1 large chopped onion
  • 1 chopped green pepper
  • 2 Tablespoons flour
  • 3 peeled potatoes, cut into 1/2-inch cubes
  • 2 Tablespoons sweet paprika
  • 1 teaspoon dry marjoram
  • 1 Tablespoon tomato paste
  • 3 cups beef broth
  • 3 cups water

1. Place ground beef in a soup pot and cook to break up for about 2 minutes until meat is no longer pink.

2. Add onions and pepper and cook 10 minutes. Stir in flour and cook1 minute.

3. Add potatoes, paprika, marjoram, tomato paste, beef soup and water. Bring to a boil, reduce heat and simmer until potatoes are tender, at least 10 minutes.

Russian Cabbage Soup

6 cups

I got this from a newspaper many years ago.

  • 7 cups water
  • 2 pounds beef shanks or 1 pound beef short ribs
  • 1/3 cup cider vinegar
  • 1 Tablespoon sugar
  • 1 bay leaf
  • 1 cup thinly sliced onions
  • 1¾ cups whole crushed tomatoes
  • 1½ cups sliced cabbage
  • 1 cup thinly sliced carrots
  • 1 cup julienne cut, drained beets

1. Heat water to boil in a soup pot. Add beef, vinegar, sugar and bay leaf. Reduce heat, cover and simmer 30 minutes.

2. Add onions and tomatoes, cover and simmer at least 2 hours until meat is tender. Remove beef and let cool.

3. Remove meat from bones and cut into ½-inch pieces. Return to pot. Add cabbage and carrots, cover and simmer 15 minutes.

4. Add beets and simmer 2 minutes.

5. Refrigerate until cool and remove layer of fat. Reheat to serve.

 

Quick Vietnamese
Noodle Soup with Beef

4 servings

This is a Food & Wine recipe by celebrity American chef, TV host and cookbook author Rocco DiSpirito, chef at a New York restaurant.

  • 3 cups chicken soup
  • 2 cups water
  • 1 Tablespoon agave syrup
  • 1 Tablespoon finely grated fresh ginger
  • 1 Tablespoon soy sauce
  • 2 8-ounce packages shirataki noodles, rinsed and drained
  • 2 Tablespoons fresh lime juice
  • ½ pound trimmed, thinly sliced beef tenderloin
  • 1 teaspoon sesame oil
  • ½ cup chopped basil
  • ¼ cup chopped cilantro
  • ¼ cup chopped scallions
  • 1 cup mung bean sprouts

1. In a soup pot, combine chicken soup, water, agave syrup, ginger and soy sauce. Bring to a boil. Add noodles and simmer for 2 minutes. Add lime juice.

2. Transfer noodles to bowl with tongs. Add beef to noodles and ladle soup on top.

3. Drizzle sesame oil on top, add basil, cilantro, scallions and bean sprouts


Sybil Kaplan is a journalist, author, compiler/contributor/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem where she has led weekly walks of the Jewish food market, Machaneh Yehudah, in English, since 2009. She wrote the kosher Jerusalem restaurant features for Janglo.net, the oldest, largest website for English speakers from 2014-2020.

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