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Category Archives: Soup

Hungarian Goulash

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Hungarian Goulash


1 ½ lbs Pork shoulder, boneless cut into cubes

2 T vegetable oil

2 medium onions, chopped

2 cloves of garlic, minced

4 carrots, diced

4 parsnip, diced

4 celery ribs, diced

2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

2 fresh Red Peppers, diced

2-3 medium potatoes, diced

2 ½ T Hungarian paprika powder

1 teaspoon ground caraway seed

2-3 bay leaves

1 ½ quarts Beef or Chicken Stock

Salt and Pepper to taste

Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.

When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft

Add the Pork cubes back to the pot as well as any juice that is on the plate.

Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.

After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.

Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)


I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add


You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder


Chicken Soup with Spaetzle

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Chicken Soup with Spaetzle


12 cups Chicken Stock

6 carrots, peeled, diced small

4 celery stalks, diced small

1 large yellow onion, diced small

2 ½ tsp kosher salt

1 tsp black pepper


1 ½ cups Flour

1 ½ tsp salt

¾ tsp black pepper

¾ tsp nutmeg

3 eggs

2/3 cup milk

Put a pot of water on the stove and bring to a boil. While it is coming to a boil mix Spaetzle ingredients in a bowl and allow to rest for 5 minutes after mixing. To form Spaetzles you can use a colander over the pot of water and push to dough through the holes with the back of a spoon or use a Spaetzle maker.

Once the Spaetzles float they are cooked, drain in a colander and rinse with cold water for later use in this recipe

Put stock in a soup pot and bring to a simmer. Add carrots, celery and Onions to the broth and simmer until tender, about 20 minutes, Season with salt and pepper. Ladle into individual bowls with the Spaetzles.

I serve mine with good crusty rolls from our local Bakery

Sausage and Kale Soup

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Sausage and Kale Soup

This is a healthy Soup that will stick to your ribs and fill you up as well as warm you up


2 T Olive Oil

1 package Black Earth Meats Chicken or Turkey Sausage, sliced

2 ½ quarts chicken broth, divided

1 large yellow onion, thinly sliced

Salt and pepper, to taste

7 cups cooked white beans (navy, great northern or cannellini), divided

1 bunch kale, Organic is best, stems and tough ribs removed, leaves roughly chopped

Red Pepper Flakes, to taste

In a large pot heat Olive Oil over medium heat, add sliced sausage and sauté until lightly browned, remove from pan.

Add Onions to the pan, season with salt and allow them to sweat until they are translucent.

  Meanwhile put 2 cups of Chicken Broth and 3 cups of Beans in a Blender and puree until smooth

 Into the pot with the onions add the remaining Chicken Broth and Kale. Cook 10-15 minutes until the Kale wilts, add the remaining beans, sausage and the bean puree, cook for 20-30 minutes more.

 Season with salt, pepper and Red Pepper Flakes to taste

Navy Bean Soup

Navy Bean Soup

2 smoked ham hocks

1 lb dried navy beans

3 Carrots, diced

3 Stalks Celery, diced

1 onion, diced

1- 15oz can of Diced Tomatoes

2 bay leaves

1 T brown Sugar

Salt and pepper to taste

Put the Ham hocks and beans in a soup pot and cover with water. Bring just to boil and reduce to a simmer. Simmer 2-3 hours until the beans are tender (I put my pot in a 200°f oven)

Keep adding water to the pot as the beans soak it in

Add the Carrots, Celery, Onions, tomatoes, and Bay Leaves. Simmer for another hour

Add the brown sugar and Salt and Pepper and simmer for 10 more minutes

Dig out the hocks and shred the meat off of them and return to the soup

Remove and discard the bay leaves