7 Korean soups for the soul

Dongtae jjigae (동태찌개), Pollock stew

The word “soup” can have different shades of meaning in Korean. Jigae is more like a stew, and while tang and guk are similar, a guk can be put together in a day, but a tang requires more time. Whatever the case may be, a good soup requires a good base, whether it is made from a radish and dashi broth, or simmering ox bones for hours on end.

Arm yourself with one of these hale and hearty soups and you’ll be ready to brave the winter once again. (READ MORE)

Chef Jay Jones: Roasted Garlic and Spicy Pumpkin Soup Recipe

Ingredients
1 Pumpkin
8 cloves of roasted garlic
1 tbsp coriander
1 tbsp cayenne pepper
2 chipotle peppers chopped
2 tbsp course ground black pepper
2 tbsp ground turmeric
2 tbsp ground ginger
Salt
Olive Oil
4 cups vegetable stock

 

Equipment
Large Sheet tray
2 Large Pots
Large Bowl

Preheating: 375

Preparation
Cut pumpkin in half remove seeds and brush with olive oil
Put on sheet pan and roast until tender
Remove from oven and set aside to cool
Spoon out contents of pumpkin and place in large bowl
Add spices and garlic to bowl and mix
In large pot add pumpkin mixture and vegetable stock
Stir on medium low for 20 minutes

For Service– Laddle into bowl.

*See Chef Jay Jones recipes and videos at: http://www.facebook.com/pages/Chef-Jay-Jones/145348698978?v=wall

Cider Baked Butternut Squash Soup Recipe

cidersquashsoup

Fall is a fickle season: hot one day, cool the next; too toasty for lentils and/or stews, too cool for gazpacho. This time of year we welcome soups back like dear old friends on our table. So celebrate the season with a great fall soup.
Cidered Baked Butternut Squash Soup

2 each (1 pound each) Butternut Squash
¾ cup Apple Cider
2 large onions chopped
2 tablespoons olive oil
4 medium carrots peeled and chopped
2 medium parsnip peeled and chopped
2 small apples cored, peeled and chopped
2 stalks celery chopped
6 cups chicken broth
½ cup whipping cream
2 teaspoons salt
4 teaspoons sage finely chopped
1 teaspoon rosemary finely chopped
Dash of fresh grated nutmeg
Shredded Gruyere cheese (garnish)
Herb croutons (garnish)

Hungry for more? See the Instructions at: http://www.examiner.com/x-1630-Atlanta-Food-Examiner~y2009m11d13-Fall-soup-recipe-Cidered-Baked-Butternut-Squash-Soup

Pumpkin and Shrimp Soup

PumpkinSoup

Pumpkin and Shrimp Soup

 

Ingredients
2 medium onions, sliced
2 medium carrots, thinly sliced
1 tablespoon snipped fresh cilantro
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon ground allspice
2 tablespoons margarine or butter
1 14-ounce can chicken broth
1 15-ounce can pumpkin
1 cup milk
1 8-ounce package frozen, peeled, cooked shrimp, thawed
Fresh shrimp in shells, peeled, deveined, and cooked (optional)
Plain low-fat yogurt or dairy sour cream (optional)
Snipped fresh chives (optional)

Directions
1. In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.

2. Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.

3. In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired, top each serving with a spoonful of yogurt, a sprinkling of chives, and a shrimp skewer. Makes 4 servings.

Recipe from Alaska – Bouillabaisse-Alaska

Bouillabaisse -Alaska
Ingredients
1/4 cup chopped onion
4 leeks cut in small wedges
4 tomatoes (squeeze out seeds then dice)
5 garlic cloves, minced
1 teaspoon fennel
1 teaspoon saffron
2 crushed bay leaves
1 teaspoon grated orange rind
2 Tablespoons tomato paste
1/8 teaspoon celery seed
3 teaspoons white pepper
2 teaspoons salt
1/2 cup olive oil
4 pounds fresh fish cut in bite-size pieces (whatever you have, red snapper, halibut, scallops, salmon, sea perch, etc.) Include, in shell, well scrubbed clams, mussels, whole shrimp, lobster, etc.
4 cups hot water
This wonderful Alaskan dish can be served any time of the year and is especially delightful when made with you very own catch.
Heat olive oil in large pot. Add vegetables and spices to hot oil. Cook, stirring, until vegetables are transparent. Add fish and cover with 4 cups hot water. Heat on high and force boil for 15 to 20 minutes.
To serve, arrange 3/4 slices of French bread (which have been dried in oven and brushed in butter) in bowls before serving.
Serves: 8
* You found this recipe on 1st Traveler’s Choice Internet Cookbook. (www.virtualcities.com)
This Alaska Bouillabaisse is from Henry's Great Alaskan Restaurant in Anchorage, Alaska

This Alaska Bouillabaisse is from Henry's Great Alaskan Restaurant in Anchorage, Alaska

Ingredients

1/4 cup chopped onion

4 leeks cut in small wedges

4 tomatoes (squeeze out seeds then dice)

5 garlic cloves, minced

1 teaspoon fennel

1 teaspoon saffron

2 crushed bay leaves

1 teaspoon grated orange rind

2 Tablespoons tomato paste

1/8 teaspoon celery seed

3 teaspoons white pepper

2 teaspoons salt

1/2 cup olive oil

4 pounds fresh fish cut in bite-size pieces (whatever you have, red snapper, halibut, scallops, salmon, sea perch, etc.) Include, in shell, well scrubbed clams, mussels, whole shrimp, lobster, etc.

4 cups hot water

This wonderful Alaskan dish can be served any time of the year and is especially delightful when made with you very own catch.

Heat olive oil in large pot. Add vegetables and spices to hot oil. Cook, stirring, until vegetables are transparent. Add fish and cover with 4 cups hot water. Heat on high and force boil for 15 to 20 minutes.

To serve, arrange 3/4 slices of French bread (which have been dried in oven and brushed in butter) in bowls before serving.

Serves: 8

* Recipe is from 1st Traveler’s Choice Internet Cookbook. (www.virtualcities.com) and the picture is from Trailside Gourmet

Tell me something about Russian borsch

Main ingredient in Russian borsch

Main ingredient in Russian borsch

When you are talking Russian cuisine, the conversation must include soup. It is indeed a comfort food that has lasted the test of time. A very popular soup in Russia, although the Ukraine stakes its claim to the origins, is a beet root soup called borsch/borscht.

A truly hearty meal, its popularity is not contained just to the Ukraine and Russia. In fact, Poland, Lithuania, Romania – all of Eastern Europe prepares some version of borsch. Prepared either hot or cold, borsch has many different incarnations, but it is traditionally prepared from beets and cabbage (sometimes served with a dollop of sour cream).

Borsch was more of a common man’s meal, primarily eaten by the lower class. Those who were able to afford the extra expense used broths made from meat, fish, mushrooms, or smoked sausages, while the very poor solely used vegetables. The main ingredient (beets) were not very expensive.  All borsch recipes are slowly simmered and are served with garlic buns, pancakes, or some sort of black bread.

See a recipe for Russian Borsch here.

Russian Borsch

Russian borsch with beef and sour cream

Ingredients

  • 1 lb beef tenderloin
  • 3 carrots (chopped)
  • 3 onions(chopped)
  • 2 big beets
  • 3 medium potatoes
  • 1 small head of cabbage

Directions

  • Cook meat for 2 hours in *water* or until meat is very tender -reserve liquid (*add water if needed along the way)
  • Get meat out of pot and shred-set aside.
  • Sauté onion, carrots in small skillet-set aside with meat.
  • Boil beets in meat broth/water until soft.
  • Take beets out and shred.
  • Cut up raw potatoes and raw cabbage.
  • Put all-(the sautéed mixture–beets, meat, raw ingredients)–together in broth/water.
  • Boil until potatoes are done (about 30 minutes).
  • Add spices according to taste.
  • Serve with sour cream!
  • This Russian Borsch recipe was taken from RecipeZaar.

Russian Borsch is just one of the traditional Russian foods, Check out a recipe for Chocolate and Cherry Bread. Click Here.

Three Sisters Soup Recipe

The Three Sisters Soup recipe is a traditional Native American recipe from the Haudenosaunee (Iroquois) nation. The term “Three Sisters” refers to the three main crops of some North American tribes: maize (corn), squash, and beans. The three plants were planted close together and like close sisters, aided one another in their respective growing processes. This type of ecological cooperation is one that many tribes believe humans should replicate.

INGREDIENTS:

2 cups canned white or yellow hominy,drained

2 cups fresh green beans, trimmed and

snapped

2 cups peeled and cubed butternut squash

1 1/2 cups diced peeled potatoes

5 cups water1 1/2 tablespoons chicken bouillon granules

2 tablespoons butter, melted

2 tablespoons all-purpose flour

1/4 teaspoon pepper

DIRECTIONS:

1. Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.This and more American Indian recipes can be found at:http://allrecipes.com/Recipe/Three-Sisters-Soup/Detail.aspx

Three-sisters-soup1