A Hungarian chicken mushroom soup. Chicken broth made this morning.
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We had soup for breakfast today: tomato-basil with sweet Italian sausage and cheese tortellini. I’m a huge fan of Eric Greenspan’s tomato-basil soup from Crapanzano’s Eat Cook L.A.. I will be planting a lot of extra basil next year so I can stock my freezer with the soup. I froze 5 quarts this year, and it’s almost all gone already. No worries, however, as it is just as good made from canned roasted garden tomatoes, of which I still have plenty.
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My first sauerkraut soup.
I took inspiration from a half dozen recipes.
Chopped sweet onions, garlic, celery, carrots, sauteed in veg oil.
I added a few cups of water, pearl barley, rinsed sauerkraut, allspice, Serbian paprika, marjoram,
simmering for 30 minutes to cook the barley.
I then added purchased cooked Ukrainian pork meatballs from a place called Wow Perogies, and soaked dried mushrooms, and simmered for 10 minutes. Added some fresh dill and parsley and simmered a bit longer.
Topped with sour cream to taste.
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How did it taste, and did your DC’s like it? I like sauerkraut, cooked and uncooked, but like the way it mellows during cooking. It looks good!
It was good, a little tangy, and very hearty.
We really liked it. I have been looking at recipes for quite a while.
I did rinse the sauerkraut, and I will do that again
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I’ll have to try it, or similar, and I love barley in soups. Also have lots of good Hungarian paprika of all types that H bought while he was in Budapest. We had it out the other night while making pork paprikash, and it smelled heavenly, perfuming the whole kitchen.
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I also started a Hungarian thread lol.
With my 3 local Hungarian restos going out of business in 2023, I have been making more Hungarian soups and mains at home lately.
HUNGARIAN cooking
…
you were talking about a Hungarian mushroom soup back in 2020!
…
a Slovak Xmas Sauerkraut and Mushroom soup.
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I thought I’d mentioned the Hungarian mushroom soup - it is a good one, though pretty rich. Thanks for the links!
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My first time to make or eat Polish Dill Pickle Soup aka Zupa Ogórkowa.
I will make it again.
Mine used chicken broth, onions, celery, carrots, potatoes, bay, pickles, fresh dill.
, pepper, pinch of allspice. Sour cream at the table.
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Thanks for the links! It’s always intrigued me, but I can’t fathom how it will taste. I imagine the pickles mellow during cooking, but add lots of flavor and crunch and of course salt.
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We liked it! Some, maybe most, recipes say to use briny pickles rather than vinegary pickles. I used what we had, which were some Bick’s dills which are more vinegary than briny.
I didn’t add the pickle juice or brine. Plenty of pickle taste.
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a leftover turkey and chicken avgolemono soup
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I really wanted Pink Soup - haven’t had it since I was a kid -chilled jarred Manischewitiz beet borscht with sour cream. I have no idea why I craved this. The beet pieces were far smaller than I remembered, but the one positive thing is - it tasted exactly right. No stroke-related weird taste. So sour-ish must be unaffected. I wonder why ? Yes, it was pink, not orange and no, I didn’t have a little boiled potato. And yeah, there were sour cream lumps. I liked them.
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borscht with sour cream is one of my favourite comfort foods.
so glad it hit the spot for you.
I bet Russian cabbage soup would, too.
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I batch cooked a bunch of chicken chile verde stew in Sept and Oct…turns out a 2 cup portion makes a very good soup base along with 4 cups of broth. I got the weird cold/flu for 2 weeks+, not severe but nagging and generally feeling like crap, so it came in handy and way better than a can of soup. In any case, I sautéing a small amount of mirepoix and added broth made from Better Than Boullion, then I dumped the base in. The chile added a nice bite of heat. I could forego the mirepoix in a pinch but it adds a lot for 5 minutes of work. I think this will become an annual thing before flu season.
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What’s with the half portion containers?
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My favorite soup mug is kinda small. 
