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What are some of your favorite stews/soups?
Now that it is finally fall weather in the Midwest, I have been back to making stews/soups.
My current go-to’s are Zuppa Toscona, Pozole Rojo, and I just made some Kartoffelsuppe (German Potato Soup with Sausage), but I’m looking for more! Any stew-like meal that’s hearty and warm - I like to make a big batch Monday night & eat it for lunches throughout the week, so preferably ones that reheat OK.
I love the Dapanji I’ve had from a local place with hand-pulled noodles, but that seems a bit out of my skill level or comfort-zone to try to make.
What are some of your favorite stews (preferably with recipes)?
Recipes
Zuppa Toscana
Zuppa Toscana (Olive Garden’s Italian Sausage and Potato Soup) – Bupkis.org
Source: bupkis.org
Ingredients
Ingredients:
- 2 Pounds Low-starch potatoes , washed, eyes removed and sliced into 1/4 inch disks. Peeling is optional.
- 2 Pounds Hot and/or Sweet Italian Sausage Links
- 1 Large Bunch Kale (it looks like a lot but will cook down)
- 1 Large Yellow Onion, diced small
- 2 T Garlic, mashed. Approx 8 cloves (see instructions)
- 8 Ounces Half and Half
- 4 Cups Reduced Sodium Chicken Stock
- 6 Cups Water
- 1/2 Teaspoon Ground Red Pepper (to taste)
- 3/4 Teaspoon Kosher Salt (to taste)
Instructions
- Fill a large pot with water, bring it to a rolling boil and add some salt – about the same amount of salt as if you were making pasta. Fill a large bowl with cold water and some ice. Put a large colander in the sink.
- Cut the base off the head of kale and roughly tear the leaves into 2″ pieces, discarding the hard portion of the rib, and place in the colander for later. Olive Garden leaves the rib in, but I think it’s too big and hard to put on a soup spoon.
- Place the garlic in a mortar and pestle with a heavy pinch of kosher salt and mash until liquid, or finely mince, then grind with the back edge of a knife. You need at least two heaping Tablespoons of mashed garlic when you’re done.
- Cut the raw sausage into 1/2 inch chunks with shears or a knife. Add a little oil to the bottom of a large pot. Add the sausage. Sauté on medium until fully cooked and you have developed a good deal of fond (brown stuff) on the bottom of the pot.
- Pour off grease as necessary and build as much fond as possible without burning or drying out the sausage.
- Remove the sausage and save. Pour off the excess fat, leaving just enough to coat the bottom of the pot.
- Drop all the kale into the boiling salted water. Wait a few seconds until the kale turns bright green, then immediately dump the boiling water and kale into the colander in the sink. Then dump the hot, drained kale into the bowl of ice water and swish it around. Dump the chilled kale into the colander to drain.
- Add the finely diced onions and sauté on medium until soft, nicely browned, and more fond develops.
- Add the garlic and continue stirring until just fragrant and soft (probably about a minute). Be careful to not to burn or brown the garlic. Add the ground red pepper and mix.
- Add a small amount of water and deglaze the bottom of the pot (scrape up all the yummy brown bits).
- Add the rest of the water, the chicken stock, the potatoes and sausage.
- Bring to a slow simmer and continue simmering until the potatoes are soft.
- Add the kale then turn off the heat.
- Immediately before serving, add the half and half, and serve with some nice home-baked Ciabatta bread.
Quick Pozole
Quick Pozole
Source: bupkis-org.github.io
Servings: 8
Ingredients
- 2 tsp Vegetable Oil
- 19 ounce package Ground Turkey or Chicken 93% Fat Free
- 1 Onion, chopped
- 1 Jalapeño chile, seeded and minced
- 4 Garlic Cloves, minced
- 4 Cups Chicken Broth
- 3x 15.5 ounce cans Hominy – rinsed and drained.
- 1 28 Ounce Can Diced Tomatoes
- 1-2 Tbsp blended Canned Chile in Adobo – found in a can in the Mexican Food section of the grocery store
- 2 tsp Dried Oregano
Garnishes:
- 1/4 Cup Reduced Fat Cheddar Cheese, Shredded
- 4 Radishes, cut into matchsticks
- 3 Scallions thinly sliced on the diagonal
- 1 Avocado, ripe
- Red Pepper Flakes
- 1 Lime, cut into wedges
Instructions
- Take the can of Chiles in Adobo and puree in a blender, spice grinder or mortar and pestle.
- Heat the oil in a medium size pot until shimmering
- Add the Ground Turkey, Onion and Jalapeño and saute on medium until turkey is cooked and onion is soft but not browned. Add Garlic and cook until garlic is softened, but not browned.
- Add the Chicken Stock, Hominy, Tomatoes, 3-4 Tablespoons of mashed Chile in Adobo (to taste) and oregano, bring to a simmer, reduce heat and simmer uncovered until slightly thickened.
- Serve in bowls with the garnishes. Be sure to squeeze a lime wedge into each serving; it really wakes up the flavors and brings the dish to an entirely new level.
- Optional, add some Avocado slices.
- Serve with Chile in Adobo on the side for people who like it spicier.
Kartoffelsupp
Kartoffelsupp (German Potato Soup with Sausage)
German Potato Soup with Bratwurst is an easy comforting recipe to add to your soup rotation this fall. It takes just 30 minutes to cook, and celebrates German cuisine, even if you can't get to Octoberfest.
Source: theviewfromgreatisland.com
Servings: 4 -6 servings
Prep: 15min
Cook: 30min
Total: 45min
Ingredients
- 2-3 bratwurst, (or other German sausage)
- olive oil
- 4 cups chicken stock
- 1/2 medium onion, (peeled and diced)
- 2 stalks celery, (diced)
- 2 medium carrots, (peeled and diced)
- 4 white waxy potatoes, ((like baby reds or Yukon Gold), peeled and diced)
- 1/4 head cabbage, (chopped)
- 2 bay leaves
- 1 tsp dried marjoram
- salt and fresh cracked pepper, (to taste)
- chopped fresh parsley, (for garnish)
Instructions
- Put a drop of oil in a stock pot and brown off the sausages or brats. Let them get cook color on all sides, then add 2 cups of the chicken stock and bring up to a boil. Scrape any browned bits from the bottom of the pot. Lower the heat and simmer, covered, for about 10-12 minutes, until the brats are cooked. Remove the brats to a plate, and strain the broth and set aside. (I like to strain the broth because there will always be little bit and bobs floating around, and it's nicer without.) When the brats have cooled a bit, slice them.
- Meanwhile add a tablespoon of oil to a a new soup pot and saute the onions, celery, and carrots for about 4-5 minutes, just until slightly softened but not browned, stirring often.
- Add the potatoes, cabbage, and all 4 cups of the stock to the pan, along with the bay leaves, salt, pepper, and marjoram.
- Bring up to a boil, then lower the heat and simmer, partially covered, for 10-15 minutes, or until veggies are almost tender. Take a taste to be sure. Add the sliced brats and simmer for another 5 minutes until everything is perfectly tender.
- Taste to adjust the seasonings and serve hot with a sprinkle of fresh chopped parsley.
Notes
Variations:
Stir in some sour cream, off the heat, to the finished soup.
Season with caraway seeds.
Add a leek, trimmed, diced, and well rinsed.
Add peeled and diced celeriac or turnip.
Puree the finished soup to a creamy consistency before adding the sausage.
Brighten the flavor with a small touch of apple cider vinegar.
*recipe adapted from Ren Behan
I don't have an actual recipe for this but there's a really nice carrot soup that I make every year that consists of a ton of carrots, 1 sweet onion, couple cloves of garlic, all simmered in chicken stock. Once the carrots are soft, puree the entire mixture and add cumin, lemon juice, salt, and black pepper to taste. Heavy cream or creme fraiche/full fat greek yogurt is optional and serve with chopped parsley.
For me the end result is something hits all the right notes of sweetness (carrots and onion), brightness (lemon juice and creme fraiche) and savory warm spices (black pepper and cumin) while having a nice smooth and luscious texture. Serve with a nice baguette, rye or seed loaf and it's a great winter soup. I imagine this would work great with butternut squash instead carrots and I'd probably roast the squash before hand... though I should also do that with the carrots to see how that changes the flavor.
That sounds like a banger!
Beef borgonuon. I’ve tried several recipes, Julia Child’s is the best (double the mushrooms and pearl onions). Unsweetened tart cherry juice can be substituted for wine - I once did this for a big mixed group of people and they loved it. This cherry juice is so good. It’s expensive for juice but completely reasonable compared to a bottle of wine.
It’s better the second day. I usually freeze half in serving size portions on the second day, it reheats beautifully in a covered pot on the stove. If it didn’t take up my whole French oven I’d double the whole thing and freeze that whole second batch.
Edit: On a side note, I freeze half of all freezeable recipes like this. I was made a lot last winter and ate risotto, beef borg, and a variety of stews all summer without heating up the house much.
one of the best soups I’ve ever made is literally broccoli and salt… served over ashed chevre.
https://youtu.be/5vj42kKsTBI
boiling water // salt // broccoli in — when it’s tender, remove it and pop it in a blender with some of the stock // blitz // serve with a slice of the cheese in a bowl.
it’s such a delicate, refined soup that over-delivers.
i’ll add another in a short bit
edit: I lied. This really nice Moroccan 'tagine' in either a pressure cooker or a braiser pan is awesome, but i have no idea how much of everything i put in... https://food52.com/recipes/534-moroccan-merguez-ragout-with-poached-eggs is close. Careful with smoked paprika, though --- you don't want BBQ chips.
Serve it with a nice oily focaccia. I also like it with a clean raita.
Just as a reminder: the things we call "curry" are actually stews. So there's my answer. Thai yellow curry is my current favorite. I like to make mine more vegetable-heavy so it's kind of more like a braise than a stew in a way. It means I can have bigger portions with less guilt for the high-fat coconut milk base.
I don't have a ton of specific recipes. The thing i like about soups and stews is that they are free-form; just put in the things you like. I had a phase for about a year where I was making a different soup every week with just slight variations on the exact same recipe.
Alternatively, hot pot is practically a genre of soup in and of itself, and it's also built on a base of customization as well; just choose your base, add whatever vegetables and seasonings you want, and you're good to go. Optionally serve with a dipping sauce. It's even better if you go to a specialty restaurant for the experience.
If you want a specific soup recipe, I really really like this old Alton Brown recipe for lentil soup. I have yet to find grains of paradise anywhere and still don't know what it tastes like but substituting black pepper seems to have done the trick.
Regarding grains of paradise, I did find this comment from Alton Brown's apple pie recipe
So barring buying them online, perhaps you could blend black pepper, smidge of lemon zest, and cardamom? I've personally been finding interesting uses for cardamom lately, particularly in savory baked goods and even hybrid ones like coffee cake.
Here are a few of my go-to winter soup/stew recipes:
Chicken and Wild Rice Soup
Chicken and Wild Rice SoupSoups/Stews
Prep Time: 20 mins | Cook Time: 1 hr 15 mins | Servings: 8 servings
Ingredients:
4 tablespoons unsalted butter
3 celery ribs, cut into 1/2-inch pieces
2 carrots, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped thyme
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 cup (5 ounces) wild rice
2 quarts chicken stock or low-sodium broth
2 cups water
4 cups roasted chicken or turkey, bite-size pieces
1 cup heavy cream
Directions:
Gather the ingredients.
In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
Source: https://www.foodandwine.com/recipes/chicken-and-wild-rice-soup
Mushroom Barley Soup
Mushroom-Barley SoupPrep Time: 1 hr 40 min | Cook Time: 0 min | Difficulty: Easy
Ingredients:
5¼ oz brown mushrooms
1¾ oz dried porcini mushrooms
4 cups water (lukewarm)
7 oz barley
3 shallots
1 clove garlic
6 sprigs thyme
2 tbsp olive oil
¼ stick unsalted butter
4 tsp sherry
½ cup white wine
1 star anise
1 bay leaf
1 Parmesan rind
4 eggs
½ lemon
salt
pepper
Metric Use setting Imperial
Directions:
Soak the dried porcini mushrooms in lukewarm water. Drain the mushrooms, saving the soaking water for later. Roughly chop soaked and drained porcini mushrooms. Slice brown mushrooms. Finely chop the shallots and garlic. Remove thyme leaves from sprigs.
Heat olive oil and butter in a pot. Fry shallots, garlic, and brown mushrooms briefly. Add porcini mushrooms and barley, fry briefly, then deglaze with sherry. Add white wine and porcini mushroom water, star anise, bay leaf, and Parmesan rind. Bring to a boil, then reduce heat and let simmer for approx. 45 min.
In the meantime, boil the eggs for approx.5 – 6 min. in a separate pot.
When the barley is cooked, remove the bay leaf, star anise, and Parmesan rind. Season the soup with salt, pepper, and lemon juice. Stir in thyme leaves and serve a boiled egg with each bowl. Enjoy!
Nutrition:
Cal
Source: https://www.kitchenstories.com/en/recipes/mushroom-barley-soup
Provençal Greens Soup
Provençal Greens SoupEntree, Fall-Winter, Soups/Stews, Vegetarian
Total Time: 45 min | Servings: 4 servings
Ingredients:
2 tablespoons extra-virgin olive oil
2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
Black pepper, to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)
Directions:
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Nutrition:
Trans Fat: 0 grams
Fat: 10 grams
Calories: 174
Saturated Fat: 2 grams
Unsaturated Fat: 7 grams
Sodium: 363 milligrams
Sugar: 2 grams
Fiber: 2 grams
Carbohydrate: 16 grams
Protein: 7 grams
Source: https://cooking.nytimes.com/recipes/1018496-provencal-greens-soup
Gochujang Potato Stew
Gochujang Potato StewAsian, Entree, Fall-Winter, Korean, Quick Dinner, Vegetarian
Prep Time: 20 min | Cook Time: 40 min | Total Time: 1 hr | Servings: 4 servings
Ingredients:
2 tablespoons unsalted butter or olive oil
1 large red onion, coarsely chopped
Salt and black pepper
5 large garlic cloves, coarsely chopped
3 tablespoons gochujang, plus more to taste
3 cups vegetable broth
2 tablespoons soy sauce
1 teaspoon honey or dark brown sugar
1 pound baby gold or fingerling potatoes, large ones halved
1 (15-ounce) can cannellini or butter beans, rinsed
1 large bunch Tuscan kale, stems and leaves chopped (6 packed cups)
Cooked white rice, for serving
Sour cream and chopped flat-leaf parsley (both optional), for serving
Directions:
Heat a large pot or Dutch oven over medium-high. Melt the butter and add the onion. Season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the garlic and gochujang, and stir until heated through and fragrant, just a few seconds.
Stir in the vegetable broth, soy sauce, honey, potatoes and beans. Season with salt and pepper. Bring to a boil over high, then reduce the heat to medium-low to maintain a gentle boil. Cover and cook for 10 minutes, then add the kale. (It will seem like a lot at first but will wilt down considerably.) Tamping down the kale, continue gently boiling the covered stew, stirring occasionally, until the potatoes are tender and the broth is thickened to your liking, 10 to 20 minutes. Taste the broth and add more salt, pepper and gochujang as desired.
Serve the stew alongside white rice and, for coolness against the heat, top with a dollop of sour cream and a sprinkle of parsley, if using.
Nutrition:
Trans Fat: 0 grams
Fat: 9 grams
Calories: 388
Saturated Fat: 4 grams
Unsaturated Fat: 4 grams
Sodium: 1248 milligrams
Sugar: 6 grams
Fiber: 11 grams
Carbohydrate: 65 grams
Protein: 15 grams
Source: https://cooking.nytimes.com/recipes/1024082-gochujang-potato-stew
Creamy Butternut Squash and Coconut Noodle Soup
Creamy Butternut Squash and Coconut Noodle SoupAsian, Side Dishes, Soups/Stews, Thai, Vegetables
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4 servings
Ingredients:
3 tablespoons vegetable oil
1 to 1¼ pounds peeled butternut squash, cut into 1-inch chunks
Salt
2 tablespoons red or yellow curry paste
1 (3-inch) piece ginger, grated (about 3 tablespoons)
1 teaspoon ground turmeric
2 (13-ounce) cans full-fat coconut milk
2 to 3 cups vegetable or chicken stock
2 teaspoons fish sauce or 1 tablespoon soy sauce
2 tablespoons brown sugar
8 ounces fresh or dried egg noodles (wide or thin)
Lime wedges, cilantro, thinly sliced shallots and chile oil, for serving
Directions:
Bring a pot of water to a boil for the noodles. Meanwhile, in a large pot or Dutch oven, heat the vegetable oil over medium-high. Add the squash, season with salt and cook, stirring occasionally until slightly softened and lightly golden in spots, 5 to 7 minutes. Stir in the curry paste, ginger and turmeric. Cook, stirring often, until very fragrant, about 1 minute, lowering the heat if necessary to keep from scorching.
Add the coconut milk and bring to a simmer. Cover and cook, stirring occasionally, until squash is tender enough to mash, 10 to 12 minutes. Uncover and use a wooden spoon or potato masher to crush the squash into small pieces. Add 2 cups of the stock, fish sauce and brown sugar. Bring to a boil, then turn the heat off. Add more stock for a brothier soup. Season with salt and adjust other seasonings to taste.
While the squash simmers, cook the noodles per the package directions.
To serve, divide the noodles into bowls, ladle the soup over, very generously squeeze lime over, and top with cilantro, shallots and chile oil.
Nutrition:
Trans Fat: 0 grams
Fat: 55 grams
Calories: 824
Saturated Fat: 37 grams
Unsaturated Fat: 15 grams
Sodium: 1318 milligrams
Sugar: 11 grams
Fiber: 5 grams
Carbohydrate: 75 grams
Protein: 18 grams
Source: https://cooking.nytimes.com/recipes/1026109-creamy-butternut-squash-and-coconut-noodle-soup
Columbian Chicken Stew
Colombian Chicken Stew with Potatoes, Tomato, and OnionColombian , Entree, Fall-Winter, Latin, Poultry
Prep Time: 0 mins | Cook Time: 35 mins | Servings: 4 servings
Ingredients:
4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
2 bay leaves
Kosher salt and freshly ground black pepper
Directions:
Combine potatoes, onion, tomatoes, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.
Nutrition:
(per serving)
433 Calories 7g Fat 71g Carbs 24g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 433
% Daily Value*
Total Fat 7g 8%
Saturated Fat 2g 9%
Cholesterol 82mg 27%
Sodium 415mg 18%
Total Carbohydrate 71g 26%
Dietary Fiber 9g 30%
Total Sugars 8g
Protein 24g
Vitamin C 47mg 236%
Calcium 73mg 6%
Iron 4mg 24%
Potassium 2115mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: https://www.seriouseats.com/colombian-chicken-stew-with-potatoes-tomato-onion-recipe
Do you do anything different with the Colombian Chicken Stew? I love how easy it looks, but I’m having a hard time believing it’s tasty. I am going to give it a try as written. Thank you!
I'll throw hot sauce on everything, just because I like spice, but otherwise it's good as-is. I might squeeze a lime wedge over it since it could use just a touch of acidity.
Ooh that gochujang potato stew sounds really interesting, I’ll have to try it!
Thanks for all the recipes!
Update: tonight was stew night, and I did end up making the Gochujang Potato Stew. I roughly doubled the recipe, but didn’t fully double the amount of Gochujang because usually soups will get spicier as they sit & I’ll be eating this for lunch throughout the week, so we’ll see if by Thursday I’m melting or not.
It was very tasty tonight, so thanks for the rec!
https://ibb.co/6JNdybHR
Delighted you enjoyed it! I like it as-is, spouse throws in diced Costco roast chicken because he thinks it needs more protein. I could see tofu or tempeh being good adds as well.
Recently, I've made chili, and a Lebanese lentil soup called shorbet adas.
I should start writing down recipes. I cook mostly based on vibes, so when I tried to provide recipes here, most of my measurements were incredibly precise numbers like "idk, some cumin I guess".
To be honest, “idk some <spice> I guess” tends to be how it goes for me for most recipes anyway
1 packet Tasty Bite Madras Lentils
2 kosher hot dogs, microwaved, cut into bite-size chunks
1 small can spicy tomato chunks with jalapeno, lime, cilantro
30 grams powdered parmesan cheese
10 grams chilli crisp oil
Mix together, microwave until hot, eat.
I'm Polish and I enjoy pickle soup, mushroom soup, a multibean and bacon soup, sorrel soup, red/white barszcz.
do you happen to have a good recipe for rosół z ziemniakami?
I love pickle soup! Never heard of it until I went to a small polish restaurant with friends a few years ago and the waitress insisted we try some. It's great!
The overall favorite is gumbo, which for the unfamiliar is basically a thick soup (but not stew-thick) with a roux base, typically served with rice. This is my personal favorite recipe, but the ingredients save for the roux itself are very flexible. Okra's generally added for a thickener, but you can use cornstarch in place if you prefer.
I'm also a fan of a beef and cabbage tomato-based stew which I don't really use a recipe for, but the gist is:
I'm also a huge fan of a Jamaican style chicken stew, linked here. Not my own recipe at all, but it's quick and easy, slow cooker compatible and is primo comfort food. Plus, bone-in chicken thighs haven't been hit by the price bug just yet, in my area at least.
Semi-related, I use the Mela app for storing recipes, and highly recommend it. It makes it easy to just grab the recipe without all the cruft from recipe sites, and then I can also have it export ingredients to my “shopping list” reminder which is very helpful.
(And I can export the recipes to PDFs for printing, or Markdown for posting on Tildes). I swear this isn’t an ad. There is a one-time fee for getting access to all the features, but I gladly paid it because I much prefer a one-time fee over a subscription.
And while it does have a “proprietary” format for storing the recipes, I think the dev mentioned it’s basically just JSON under the hood, so if they ever stop supporting it I’ll still have the recipes in an exportable format.
Ah, nice to see another solid one-time purchase app. SAAS can fuck right off! I personally use MealBoard though, which is similar but iOS only. However, the thing I like most about it that it has a web interface so I can login on my Desktop too, which makes it way easier to import recipes from the web.
I'm a big fan of Recipe Keeper. It, too, is a standalone pay-once app for Windows, MacOS, and iOS. It is amazingly good at capturing recipes from websites and creating shopping lists. (I wrote a review of it for a Big Name Publication that was never published for weird reasons. I could dig it out if you like.)
Edit: This is the text of my never-published review: https://estherschindler.medium.com/praise-for-my-favorite-recipe-app-4f16f2e1b541
Hmm, damn, Recipe Keeper actually does look pretty good. I'm relatively satisfied with MealBoard, but having a dedicated Windows app instead of just a web interface might be nice. And the fact that Recipe Keeper has also developed an Alexa skill for the app is also pretty enticing! Have you given that feature a try yet, and if so is it any good?
I didn't know they added an Alexa app; it's not the sort of thing I'd use (even if I had not unplugged the device).
But I use Recipe Keeper at least once a week!
Related: If you have a lot of cookbooks -- I own 500 -- it's worth the modest cost for a yearly subscription to eatyourbooks.com. Then I can type in "cherry tomatoes" and it'll show me the cookbooks with that ingredient in the title, down to the page. This has saved me untold amount of time when I remember that one of my 12 Nigella Lawson cookbooks had that recipe for Tomato-Bacon Hash, and I don't need to search the book index on each one.
Ah, dang. We have Alexa devices all over our house, including an Echo Show in the kitchen which we already regularly use for quickly looking up recipes. So if Recipe Keeper integrates well with them, that would be a pretty big selling point in my eyes.
Thanks for the tip about eatyourbooks, I'm sure some other people here would find it super useful, but I actually own very few cookbooks. I rely almost entirely on the web for finding recipes which I then store in MealBoard, although I do keep a binder of Hello Fresh recipe printouts too.
Is there something similar that isn't iOS/Mac only? I love the sound of this, but am really disappointed that it's exclusive like that, as an Android/Linux/Windows user.
Similarly, I made cookbook.lol for tracking recipes I wanted to share. It’s just me and a few of my friends right now, but anyone on tildes is welcome if you want an invite.
My current favorite soup/stew on there is the Beef and Barley Soup. We will make it several times each fall.
The Chicken Ginger Congee is also super simple, but super good.
I don't feel like going to the effort of writing out recipes, but a couple dishes I enjoy making and take pride in are my chili and my beef stew.
The chili I make is my improved version of my dad's recipe, which is vaguely in the style of my hometown, where chili is popular (and spelled wrong). Springfield style chili tends to be heavy on the grease, which I like. I always use a different beer when I cook it so it has a different flavor each time, and always gets better the next few days when stored for leftovers.
My Guinness beef stew is not really mine, just some recipe I found on reddit, but I like to use Guinness extra stout instead (which is the superior Guinness in my opinion). I like to make it around St Patrick's day.
Anyway, the point is I like putting beer in a beef stew. Mmm, now I think I'm gonna make chili this weekend.
Paprika3 is another one-time purchase recipe manager app (pay per platform - Android, iOS, Mac, Windows) which includes cloud sync with the purchase.
Clean recipe imports from Web sites, print to PDF, share Markdown, share directly in Paprika3, shopping lists, full data export, and other nice features.
I assume this was meant for Zorind's comment?
Yes, my bad!
Surprised I didn't see my favorite yet: French Onion
Take a bag of yellow onions. Carmalize the bejesus out of them and add beef consomme and any other seasonings you want; rosemary and/or thyme a good choice.
Ideally topped with Gruyère, with a big loaf of italian bread to sop it up with. Though some sharp cheddar melted on some white bread will do in a pinch.
Leftover soup becomes an excellent base for a pasta sauce
I made this white chicken chili last night to eat tonight (it took me until 8:30 to finish it last night, plus chili always tastes better the next day, so it made sense to do it this way): https://www.cookingclassy.com/white-chicken-chili/#jump-to-recipe. I sort of followed the recipe except:
So...it was really more like my recipe than that one, but it's the first time in a while I've followed a recipe for chili rather than just winging it, so I figured I should listen a little to someone who knew something about chili. It turned out good. Not the best thing ever, but I'll make it again.
I'm honestly not sure I have a favorite soup; or maybe it's just that none of the soups I make turn out amazing. I made a version of this one years ago and it actually was quite excellent, but it's been many years, and I don't think my family would like it. I frequently make chicken soup, and while I used to be pretty good at it, the past several times I've made it it's just been meh. It's always nice and hearty, but I'd like some nice complex savory flavors to go along with that heartiness. So I'm looking forward to exploring some of these suggestions.
Fair, but sad - hatch green chilis are delicious
Unfortunately that one is right out for me, my wife is allergic to peanuts lol
I at least got away with adding extra garlic. My wife is not that into garlic, but I used a whole head of the stuff in this to help make up for the lack of spiciness. I can't believe the recipe only calls for two cloves...c'mon.
Now I remembered that I actually do have a favorite soup, it's just been a long time since I've had it: avgolemono! It's pretty simple Greek soup with rice, but the broth is thick and lemony. Back when I was a young church-goer, they would always serve it after the midnight service on Good Friday. And my Mom's version was even better. It's so thick and rich and delicious.
I have been making a similar "white chicken chili" for years. In fact, when I buy a rotisserie chicken, I automatically buy the ingredients for the chili to use with the leftovers the next day. My original recipe came from Olive Magazine, but I have streamlined it so it is simpler than the recipe you cite -- and I usually have most of the ingredients in the house.
Basically: fry an onion, add the can of white beans, a small can of hatch or other chili, and a lot of cumin. Pour in chicken stock (whatever size can you have on hand, but a cup is enough), and the chopped up chicken leftovers. From there, it's a matter of taste -- dried oregano and cilantro if there's any in the fridge, for me. Serve with shredded cheese, or a dollop of sour cream, or a sliced avocado. Or not.
The whole thing comes together in 20 minutes.
Gazpacho is one of my favorite soups to make. Dead simple, few ingredients, very flexible, and super quick preparation for a cool, refreshing vegetable soup. It's great on its own with just a drizzle of good olive oil and a crusty bread for lunch. Grab a few hard boiled eggs and you've got a dinner. Use it in place of a tomato soup with your grilled cheese.
The NYT "Best Gazpacho" recipe is a great starting place. If your "fresh" tomatoes are the grocery store garbage, use canned instead. A green bell pepper works fine as a sub for the Italian pepper. Different vinegars work fine if you don't have sherry. Taste your onion and garlic and adjust amounts based on how sharp they are on that day (a little extra olive oil can mellow it out if you put too much in). I usually don't bother straining it.
Gazpacho is great in summer! I usually add some stale white bread to the mix as well, it makes the soup more filling while also providing an interesting texture.
But I would never try to cook it in winter when all vegetables are bound to taste bland.
My household makes a soup once a week in the Fall thru the early Spring.
All are homemade. Some of our favorites:
-Chicken and wild rice. (Essentially, a chicken noodle, with rice instead of noodles).
-Seafood Chowder
-Spicy Sausage, Potato, and Kale soup.
-Cheddar Broccoli
-homemade Tomato soup w/ oven roasted tomatoes.
-Venison Chili
-Beef chili
-White chicken chili
-Pho (slightly altered recipe, without star of anise).
At least two or three of these are made monthly. These are the most consumed, in our house.
May I suggest the addition of pea soup? Ours is: peas, carrots, onion, garlic, salt, pepper, chicken stock. And boy howdy is it tasty.
I agree. We do make this in the winter. Good call.
Carla Lalli Music’s pasta e fagiole is a mainstay in our house. She also has a video on her personal channel for a new and improved version - I can’t speak to that version, but we make this at least once every 3-4 weeks and it is one of my very favorite meals to put together. Easy and cheap, too!
Caveats: it is time-intensive (2-3 not-totally-inactive hours if you want to pull all the goodness out of the base ingredients), and I’m sure it’d be a PITA to prep the soffrito without a food processor. But if none of that concerns you, I highly recommend giving it a go!
One of the very few things I can make without needing to look up the ingredients or recipes is New England clam chowder. It's kind of a hybrid between this recipe from allrecipes and this one from NYT Cooking. I do a few substitutions, like leek instead of an onion, white pepper instead of black pepper, clam juice and chicken stock instead of water. I also add a bay leaf in during the simmering process. If I don't want to make it too thick, I skip making the roux and just pour the half and half or heavy cream straight in. The actual most important ingredient in this recipe is that red wine vinegar though, you want to add just a little. The tanginess magically cuts through all the other flavors and brightens the chowder immensely.
Chicken Tortilla Soup
My personal favorite and a pretty common one where I live is Red beans soup (Caribbean style),
it's a very slow recipe since boiling the beans takes around 2 hours but it's worth the wait, and normally the beans are not cooked just for the soup but for future meals.
This is a nice example: https://www.youtube.com/watch?v=V17D8BQe5lk
It will be pretty much the same recipe around the caribbean with some some changes in the ingredients.
I only can pick up a few words of Spanish here and there, so I somewhat get what's happening here. I'm assuming those were plantains she used and she mentioned you could use banana if you don't have plantains?
Also, when she sauted the veggies, that was mashed garlic in her molcajete, correct? Then cumin and a small amount of black pepper?
You can use both actually, the boiled green plantain is a bit harder than boiled green banana so that texture difference adds more features to the soup, that being said since the plaintains there's no problem if they overcook a little bit, while the bananas will get soggy if overcooked (not a bad thing but something important to point out).
Yes, that's correct, you can season the meat and veggies as you like, but what add the most flavour to the soup are the ingredients added to the beans (Cualantro and garlics).
I’m rewatching Modern Family and it kinda saddens me that they shit so much on Colombian food (and Colombia en general) in that show. I know it’s for comedic purposes but still. My wife grew up in Colombia and makes hands down the best soup/stew I’ve ever tasted. Sancocho.
In no particular order:
Miso ramen
Thai tom yum and tom kha soups
Peruvian chupe
Trinidadian corn soup
Pho
Malaysian/Singaporean curry laksa
I haven't attempted a recipe for it yet but I would commit crimes for the shrimp etouffee I had at Gumbeaux's.
Creamy tortellini soup is a current favorite. I like to use spicy sausage and leave out the fennel as I find it overpowering and there's already enough in the sausage, but that's just personal taste. It's so good with fresh bread
I frequently cook Pasta Fazool which is Broth, Kidney Beans, Onions and canned tomatos.
I think I cook it so often because it is delicious, sure, but also because I have all the ingredients usually at hand because they are canned (tomatos, beans, broth) or used in nearly every recipe anyway (onions, garlic).
I'm not going to crack out my recipes here, because I'm lazy and using my phone. But, I'd be willing to post them if anyone is properly interested.
My kids love my spicy curry ramen recipe. I developed it after moving away from my favorite ramen restaurant and couldn't get it anymore so mine is a copycat. It's still pretty damn good and my oldest requests every time he can.
Soups and stews are my favorite, but for whatever reason, I'm kind of blanking right now on my other ones I regularly make. That said, one I've only made once now, but will become part of my regular rotation is Moroccan Hirira. It ended up being more like a chili when I made it, but it was fabulous all the same. I ended up making some Moroccan bread to go along with it and that was also very good.
I like to make a cheesy potato soup (much more cheese than potato, admittedly) and chicken velvet soup. For the "potato" soup I will usually add a bit of heat via Sriracha to my own bowl, and serve with buttered yeast rolls. For the chicken velvet, saltine crackers are a must. I also like to add cheese and Sriracha to the chicken velvet soup, but that's because I'm a cheese fiend.
Edit: the potato soup became too powerful and taste of home had to remove it from the internet for everyone's safety, but here's a wayback machine link for the brave ones out there. I usually leave out the broccoli and add bouillon cubes to the boiling potato water as the commenters suggested. And I just keep all of that potato water to add back in, no measuring necessary.
1 tbsp extra virgin olive oil, plus extra for drizzling
2 large garlic cloves, thinly sliced
400g tin chickpeas
400g tin chopped tomatoes
400ml/14fl oz stock
50g/1¾oz small pasta shapes
freshly ground sea salt and black pepper
Gently brown the garlic, stir in the chickpeas, then add the rest.
Soup!