Category: Soup

Fire Roasted Tomato Rice Stoup

There is nothing more comforting on a cold winter day than a hot bowl of stoup. A stoup is a cross between a soup and a stew – it’s not quite as thin as a soup, but not quite as thick as a stew either. I don’t know about you but after 8 days of cooking and entertaining, I just don’t feel like sitting in the kitchen, even if it’s just to prepare dinner. That’s why I love this recipe. It’s an easy one-dish meal that is great for kids and extremely budget friendly. With fire-roasted tomatoes and franks, this hearty dish is reminiscint of summer bbq’s.

This recipe is currently featured in Bitayavon Magazine.

 

Fire Roasted Tomato Rice Stoup

1 medium onion, diced
3 cloves of garlic, minced
2 tbsp olive oil
3 tbsp tomato paste
3 cans diced fire roasted tomatoes
2 cups chicken stock
2 tbsp brown sugar
1 tsp basil
2 bay leaves
salt, to taste
pepper, to taste
1 pkg cocktail franks or 4 franks diced into 1/4″ rounds
1-2 cups precooked or leftover rice

Method:

Saute onion and garlic in olive oil until golden. Add tomato paste and continue to saute until it gets pasty and the bottom of the pot begins to brown. Add canned tomatoes and simmer, covered, for 10 minutes. Remove cover from pot and using a hand blender, blend the mixture until pureed but slightly chunky. Add chicken stock, brown sugar, basil, bay leaves, salt, pepper and franks. Bring soup to a boil and simmer on low heat for 20 minutes. Remove bay leaves and add rice. Cook for a few minutes until rice is soft and fluffy.

NOTE: The rice will expand considerably after warming. Add one cup at a time until you reach desired consistency. Two cups of rice will thicken the soup and turn it into more of a stew.

TIP: Sauteeing tomato paste mellows it’s flavor and cuts the acidic taste.

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Bubby’s Cabbage Soup with Flanken


Succos is one of my most favorite times of year. I love the smell in the air, the breeze in my hair, the fall harvest and the brilliant autumn leaves. The crisp air is the perfect backdrop for this warm, hearty soup. With cabbage, apples, tomatoes, onions and flanken in a sweet tomato broth, this bowl of goodness is sure to be a star at your Yom Tov table. The more you cook this soup, the better and thicker it becomes, so don’t mind rewarming it for several meals!

To view the reel on Instagram click here.

Bubby’s Cabbage Soup with Flanken

1 medium head of cabbage, sliced
1 onion, sliced
2 green apples, peeled and diced or grated
2 soft tomatoes, diced
1/2 cup golden raisins
2 pieces flanken
2 marrow bones
3 15 oz. cans tomato sauce
7 canfuls of water
1/3 cup sugar, or to taste
salt and pepper, to taste
juice of 1/2 lemon

Method:

Add all ingredients to the pot and bring to a boil. Lower the heat and simmer for a few hours, until the broth has thickened and the meat has softened.

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Asian {Bigger} Bowl Soup


When it comes to food, we’re texture-people in my house. I’ve got no use for a hand blender ‘cuz my husband and kids will not touch those creamy-as-baby-food soups. I’m good with any soup, but if it’s a family affair, I have to scoop out half of the vegetables before I puree, and add them back to the pot. There has got to be a “bite” in there, otherwise it just doesn’t fly. Asian big bowl soup has become a family favorite. I like to call it “Bigger” bowl because I load the soup up on tons of extras for some serious crunch and flavor. We especially love the addition of water chestnuts and bamboo shoots strips. They stay amazingly crunchy, even after sitting or rewarming!

I love making this soup for Shabbos on these late Friday nights. We don’t end up making kiddush until sometime after nine (more like closer to ten), and my husband and I are half-asleep at the table. The soup covers both the 2nd and 3rd course, being chock full of chicken, pasta and vegetables in a yummy broth. I have one big bowl of the stuff and I am ready for bed!

I found the original recipe in Susie Fishbeins’s Kosher by Design Short on Time cookbook (the only one I really use from her collection). I’ve adapted it to include lots of different veggies. Usually, I just go through my vegetable bin to check what’s on its way out. Since the veggies are going into a soup anyway, it doesn’t really matter if they aren’t fresh. Go ahead and use whatever suits your taste. You can also experiment with pasta in this dish. I’ve used linguini, udon noodles, even rice! It’s a “big bowl soup” after all, so go ahead and fill it up!

NOTE: Since we are lightening up this week, I have to mention that you can definitely leave out the ramen noodles. They are fun, and my kids love them, but for DH and I, we skip the extra calories.

Asian Bigger Bowl
adapted from Kosher by Design, Short on Time

10 cups chicken stock
3 tbsp soy sauce
1.5 tbsp mirin rice cooking wine
1 pkg chicken breast (about 4 pieces) cut into thin strips
1 can sliced water chestnuts
1 can sliced bamboo shoots
1 can bean sprouts
1/2 head green cabbage, sliced
1/2 bag shredded carrots
1 package mushrooms, cut into thick slices
1 handful snow peas, ends trimmed
3 scallions, cut into 3″ pieces
ramen noodles, or pasta/grain of choice

NOTE: alternatively, you may use one can of mixed chinese vegetables (usually includes chestnuts, bamboo shoots, sprouts and baby corn) if you find that 3 cans is too much.

Method:

Pour chicken stock into a pot. Add soy sauce and mirin and bring to a boil. Add chicken, chestnuts, shoots and sprouts. Simmer for 5 minutes, mixing the chicken so that the pieces don’t stick together. Add the cabbage and simmer for 5 more minutes. Remove from heat and add carrots, mushrooms, snow peas, and scallions. Leave the pot uncovered for a few minutes while the vegetables become crisp-tender. Serve immediately, or leave pot uncovered until it cool so that the vegetables remain tender.

I like to cook up the ramen noodles separately, so that they are not left as mush inside the pot (if they sit too long, they get kind of gross). To do this, boil the water and add noodles, discarding the flavoring packet. As soon as the noodles begin to soften and break apart (about 1.5 minutes), remove them from the water and reserve in a plastic container. They will finish cooking when you add them to the hot bowl of soup.

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Strawberry Rhubarb Soup


Strawberries and rhubarb are as fresh and delightful as the spring air they herald. They pair wonderfully in recipes and add a burst of color as well as tang. The natural sweetness of the strawberries lends itself well to rhubarb’s tartness for a perfect balance of flavors.

While many people opt for a creamy potato leek soup, or a cheesy french onion soup for their dairy Shavuous meal, I like to take advantage of the fresh seasonal fruits for a cold and refreshing fruit soup. Think about it – you’ve got steaming lasagna coming, and lots of rich and creamy cheesecake for dessert, who needs another heavy plate of soup? This light and refreshing soup makes the perfect starter.

NOTE: the leaves of a rhubarb plant contain oxalic acid and can be toxic. While many stores sell the stalks already trimmed, make sure all the leaves are removed before using.

With minor tweaking, you can also use this recipe as an ice cream sauce or compote, see below for details.

Strawberry Rhubarb Soup

5 stalks rhubarb (1 lb.)
1 container strawberries (1 lb.)
1 cup sugar
1 cup water
1 cup pomegranate juice (I like Pom)
1 cinnamon stick
pinch of allspice
pinch of nutmeg
mascarpone, creme fraiche, sour cream or plain yogurt
mint leaves, for garnish

Method:

Hull and clean strawberries and cut into quarters. Remove leaves from rhubarb, clean and dice. Add fruit to a pot to which water, juice, sugar and spices have been added. Bring to a boil, lower heat, and simmer for 20-30 minutes, breaking up the fruit with a spoon every few minutes. Leave the soup to cool and blend with an immersion blender, regular blender, or food processor.  Refrigerate until ready to serve.

To serve, spoon a dollop of mascarpone, creme fraiche, sour cream, or yogurt over the soup. If you’d like, you can use a knife to swirl in the cream (as pictured), or you can mix it into the soup. Garnish with mint leaves.

TIP: To use this recipe to make ice cream sauce, leave out the 1 cup of water (just use 1 cup of pomegranate juice) and simmer for 15 minutes, breaking up the fruit with a spoon. Do not blend. Cool and serve over ice cream or as compote.

NOTE: If using frozen strawberries and rhubarb, leave out the cup of water (you can adjust the consistency and taste after cooking by adding a bit more water or sugar, if needed).

Yield: approximately 6 cups soup.

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