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Gazpacho (Cold Soup)

May 14, 2020 By Darlene at International Cuisine

Gazpacho was born on the Iberian Peninsula in Spain, it is sometimes also called Andalusian gazpacho. It is a raw, blended  vegetable soup. Tomato is typically the star of this dish and only perfectly ripe tomatoes should be used, making this the perfect summer dish.  It is served cold and is perfectly refreshing.  

Different regions of Spain have their own version.  Some make it with fruit, and other vegetables, herbs and spices, the possibilities are truly endless.  Today we will focus on a classic gazpacho.  You will need a blender to make this soup nice and smooth, if you don’t have a high speed blender I highly recommend the vitamix I adore mine!

 My favorite part about gazpacho are the toppings that are typically are served with it like croutons, fresh herbs, cream, olive oil, hard-boiled egg, jamon, green apples, and often a few pieces of the fresh veggies that make up the soup.  Little pieces of cucumber, onion, peppers, and even tomato are often used as well.  I also love it with some fresh ground pepper. You can use as much or little as you like.

This recipe is quick and easy to make but be sure add the time to chill it properly, serving it cold is essential.  Often times in Spain they will serve it in a glass over ice with a straw!

Did you know that tomatoes were brought back to Spain after Christopher Columbus discovered the New World back in 1492?

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Gazpacho

A refreshing cold soup, perfect for summer.
Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 169kcal
Author Darlene at International Cuisine

Ingredients

  • 6 medium tomatoes the quality of the tomatoes is one of the most important factors in the taste, use vine ripened if possible
  • ½ green bell pepper
  • 1 cucumber
  • ½ small white onion
  • 1 clove garlic not too big
  • 3 inch piece day old bread
  • ¼ cup extra virgin olive oil again, quality is important use a Spanish one
  • splash Sherry vinegar Vinagre de Jerez, although red or white wine vinegar can be substituted
  • Optional toppings: diced cucumber diced green apple, diced onion, diced pepper, croutons hard boiled eggs.

Instructions

INSTRUCTIONS

  • Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.
  • Soak the day old bread in water, squeeze out, and set aside.
  • Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
  • Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
  • Peel the garlic and slice it in half.
  • Cut the onion into a few slices and add it to the blender too.
  • Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
  • Blend the vegetables at a high speed until it is completely pureed.
  • Add the salt and vinegar, soaked bread and, while blending on a slow speed, slowly add the olive oil.
  • Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
  • Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Nutrition

Calories: 169kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 578mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1646IU | Vitamin C: 41mg | Calcium: 29mg | Iron: 1mg

 

Filed Under: Recipes, soup, Spain

Sauerkraut Soup (Kapustinica)

December 19, 2019 By Darlene at International Cuisine

Sauerkraut soup called kapustinica in Slovakia, is a hearty and delicious soup that is often served in a bread bowl. 

In Slovakia, soup is a typical first course.  This sauerkraut soup could easily be a meal unto itself.  It is thick, warm and meaty.  It has a lovely depth of flavor which must be why it is one of the favorites among soups in Slovakia, and is popular throughout the entire country. 

Slovakia is known to use ingredients that are easy to come by, making this sauerkraut soup a staple.  Sauerkraut is simply cabbage cut finely that is fermented in some type of lactic acid.  It has been made for centuries by different cultures. 

When I told my husband I was making sauerkraut soup he said he would pass.  I guess sauerkraut was served often in the mess hall when he served in the army.  He said just the smell of it would make him ill.  Please don’t buy canned sauerkraut, get some good stuff in a jar or bag.  It will make all the difference to the end result of this dish.  I am happy to say that my husband did not get sick by the smell and actually truly loved the soup.  He wondered about all the times he missed out when sauerkraut was served with other things in his life that he refused to try.   It is one of the fun parts of our International Cuisine journey!

This sauerkraut soup is always served with a side of sour cream or a dollop on top.  

This is a wonderful recipe that you and your family are sure to love.  This recipe makes quite a bit, if you should have any left over, it freezes beautifully!

We served the soup in a bread bowl which always makes for a lovely presentation but could easily be enjoyed just in a bowl with a side of bread.  By the way if bread is served as a side you should not put it on your main plate, just an interesting etiquette note if dining in Slovakia.  You should also leave the napkin on the side of the plate instead of placing it on your lap. If you would like to learn more about Slovakia be sure to check out “Our Journey to Slovakia”.   You will also find more authentic recipes like bryndzove halusky, Slovakia’s national dish. 

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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3.43 from 7 votes

Sauerkraut Soup (Kapustinca from Slovakia)

Sauerkraut soup is hearty and perfect on a cold winter day. A true comfort food.
Course Soup
Cuisine Slovakia
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Servings 8
Calories 419kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 1 pound smoked ham hock
  • 1 pound pork spareribs preferably smoked, separated if on the rack
  • 3 quarts water
  • 2 cups 1 pound sauerkraut, drained
  • 1 large onion chopped
  • 6 prunes pitted and cut in half
  • 1 cup dry white wine
  • One 6-ounce can tomato paste
  • 2 large garlic cloves finely chopped
  • 1 1/2 ounces dried porcini or shiitake mushrooms soaked in water to cover for 30 minutes, drained, and chopped
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 2 tablespoons unsalted butter
  • 1 tablespoons all-purpose flour
  • 1 teaspoon hot paprika

Instructions

  • Place the ham hock and the spareribs in a large pot and cover with the water. Bring to a boil over high heat, then reduce the heat to low and cook, skimming the surface of foam and adding water if it is evaporating, until the meat can fall off the bone, about 3 hours. Remove the meat from the pot and dice, discarding the bones and fat.
  • Return the meat to the pot and add the sauerkraut, onion, prunes, wine, tomato paste, garlic, mushrooms, caraway, and marjoram. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 3/4 hours.
  • Add the sausage and continue to cook over low heat for 45 minutes. Remove the sausage and cut it into slices, return it to the soup, and simmer while you prepare the roux.
  • Meanwhile, in a small skillet, make the paprika roux, called zaprazka. Melt the butter over medium heat, then stir in the flour and paprika to form a roux. Cook, stirring, for 1 minute, then add to the soup, and stir to blend. Serve hot.

Notes

Please note that if you are using a bread bowl, simply cut off the top of a round sourdough bread loaf and scoop out the inside.  Heat the shell in the oven until warm and the outside gets a little bit crusty.  Serve the hot soup in the bread bowl. 

Nutrition

Calories: 419kcal | Carbohydrates: 18g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 579mg | Potassium: 757mg | Fiber: 3g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 3mg

 

Filed Under: Recipes, Slovakia, soup

Italian Egg Drop Soup (Stracciatella Alla Romana)

June 6, 2019 By Darlene at International Cuisine

Italian egg drop soup is a true comfort food.  Stracciatella alla romana is often whipped up when someone is feeling a bit under the weather.  It is a fresh and refreshing soup that you are sure to enjoy. It is one of those recipes where each family has their favorite ingredients they like in their Italian egg drop soup.  We loved this quick and easy recipe and will make it often.

A tureen and bowl of Italian egg drop soupStracciatella actually translates to little shreds.  It gets the name because of the way the egg looks when you stir it into the soup.  It is also sometimes referred to as rag soup or peasant soup.

This is a recipe that just about anyone can make with ingredients likely on hand.  The basic ingredients are chicken broth or stock,  eggs 1 for every two cups of broth,  Parmesan cheese, and pepper.   You can of course add in any additions to your liking.  The recipe below is the one I made and like I said we loved it! Some variations include pasta as well.

The recipe that I used comes from the Emilia-Romagna region of Italy where San Marino gets most of its culinary treasures.  The tiny country of San Marino is located on the slopes of Mount Titano.  It is the third smallest in Europe after the Vatican City and Monaco.   If you want to see amazing views it is a wonderful place to visit and is the oldest Republic in the world.

If you would like to learn more be sure to visit “Our Journey to San Marino” there you will also find more authentic and delicious recipes.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free.  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A tureen and bowl of Italian egg drop soup
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4.5 from 4 votes

Italian Egg Drop Soup (Stracciatella Alla Romana)

A perfect light and refreshing soup that is delicious anytime but loved when feeling a bit under the weather.
Course Soup
Cuisine Sammarinese, San Marino
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 155kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 6 cups chicken stock Preferably homemade
  • 3 eggs
  • 4 tablespoons freshly-shaved parmigiano-reggiano cheese
  • 2 tablespoons semolina
  • 1 lemon zest of
  • 1/8 tsp nutmeg
  • salt & freshly ground black pepper to taste
  • 3 tablespoons chopped flat-leaf Italian parsley
  • extra virgin olive oil to drizzle
  • red pepper flakes to sprinkle (optional)

Instructions

Instructions

  • In a saucepan, over medium-high heat, bring the chicken stock to a boil.
  • In a bowl, whisk the eggs, and add the Parmigiano, semolina, nutmeg and lemon zest.
  • Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
  • Adjust the seasoning with salt and pepper.
  • Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil. Add sprinkle of red pepper flakes if desired.

Nutrition

Calories: 155kcal | Carbohydrates: 14g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 429mg | Potassium: 327mg | Fiber: 1g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 12.7mg | Calcium: 66mg | Iron: 1.3mg

Filed Under: Recipes, San Marino, soup

Russian Borscht (Beetroot Soup)

March 7, 2019 By Darlene at International Cuisine

Russian borscht is a beetroot soup that is a staple dish in all of Russia and Eastern Europe. It is no surprise that this hearty soup is beloved especially in the cool climate.  It is heartwarming, delicious and nutritious too.  There are numerous recipes for Russian borscht, It is one of those recipes where each household has its secret ingredients to make it unique. The beetroot makes it a luscious color which makes for a lovely presented dish.

A bowl of Russian borsht with a scoop of sour cream and garnished with dill

This is definitely a recipe you can adjust to your pleasure.  If you want a more healthful version, you can eliminate the potatoes which would also make it Plant Paradox compliant if using grass fed beef and stock. You could also substitute turnip, rutabaga or Daikon radish for the potato as well.  Russian Borscht would also traditionally be served with Russian black bread and sour cream.

I highly recommend you make your own beef broth as it is far superior to anything you could buy. It is what makes it have that delicious homemade flavor. Please note that the cooking time does not include making the broth, so plan accordingly.

If you would like to learn more about this most interesting country of Russia, be sure to check out “Our Journey to Russia” to learn more.  You will also find more delicious and authentic Romanian recipes you are sure to love.

Have you ever tried borscht?  If you have I would love to hear your description of it in the comments below. Also, if you choose to make this delicious Russian Borscht soup be sure to send me a picture of it and let me know how you liked it.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl of Russian borsht with a scoop of sour cream and garnished with dill
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5 from 2 votes

Russian Borscht

Russian Borscht is a beetroot soup that is beloved all over Russia and Eastern Europe.  It is hearty and perfect for a cool winter day, or any day!  Please note that the cooking time listed does not include the time for making the homemade beef broth.
Course Soup
Cuisine Russian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 171kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

    For the Beef Stock:

    • 2 lbs. beef bones use grass-fed if making this recipe plant paradox Compliant
    • 2 celery stalks with leaves
    • 2 carrots
    • 1 large onion cut in half
    • 8-10 peppercorns
    • 5 whole cloves
    • 2 bay leaves

    For the Borscht:

    • 16 cups beef stock see recipe included
    • 3 medium beets peeled and grated
    • 1/2 small cabbage shredded
    • 1 medium onion diced
    • 4 medium potatoes cubed
    • 2 carrots. grated
    • 1 bay leaf
    • shredded beef from soup bones
    • 1 teaspoon nigella seeds optional
    • 1 teaspoon coriander ground
    • 1 teaspoon paprika
    • ¼ cup chopped fresh dill saving some for garnish
    • 2 teaspoons red wine vinegar
    • salt and pepper to taste

    For the topping

    • 1 cup sour cream divided 1/8 cup per serving

    Instructions

    Instructions

      For the Beef Stock

      • Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a very large stock pot, fill with about 18 cups of water and bring to a boil.
      • Allow to simmer on low with a semi-covered lid for at least 4 hours.
      • During the cooking process, occasionally skim off any foam off the top while simmering.
      • Strain the soup broth into a colander over a large bowl to remove the big bones and vegetables.
      • Pick the meat off the bones and set aside for the soup.
      • Using a cheesecloth, strain the soup again to remove the small impurities to make a clear broth.

      For the Borscht

      • Fry onions until they are golden brown, set aside.
      • Fry beets and carrots until they are caramelized, and set aside.
      • Place 16 cups prepared beef broth in a large stock pot and bring to a boil.
      • Turn down the heat to a simmer.
      • Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.
      • Add the shredded cabbage and fried onions to the soup.
      • Stir and simmer for about 5 minutes.
      • Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.
      • Add the red wine vinegar, nigella seeds, ground coriander, paprika and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary.
      • Add dill and save some for garnish when serving.
      • Serve with sour cream and Russian black bread.

      Notes

      Please note that the cooking time does not include making the homemade beef broth.
       

      Nutrition

      Calories: 171kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 99mg | Potassium: 851mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5560IU | Vitamin C: 40.1mg | Calcium: 115mg | Iron: 4.3mg

      Filed Under: Recipes, Russia, soup

      Caldo Verde (Portuguese Kale Soup)

      November 8, 2018 By Darlene at International Cuisine

      Caldo Verde is a very popular soup in Portugal. You will find it on nearly every menu there.  Caldo Verde literally translated means green soup.  Historically the soup is made with collard greens but ever since kale has become a craze, many recipes for Caldo Verde now are made with kale.  This is one of those recipes.  Honestly this my husbands absolute favorite soup and he requests it all the time.  It can be served as a course as it was for our Portuguese International Cuisine meal or as a meal by itself.  It is hearty, comforting and absolutely scrumptious!

      A tureen of Caldo Verde

      My favorite part of the soup is the addition of linguica sausage and chourico.  It also has onions and potatoes, some of which are mashed to make an almost creamy texture to the soup.

      This soup is perfect anytime but especially on a cold winter day.  Of course you can use collard greens or even Swiss chard if you prefer. It has a base of a chicken stock which adds and a nice depth of flavor.  If you have never tried this Portuguese staple caldo verde soup you are in for a real treat!

      Caldo verde actually originated in the Minho Province of northern Portugal.  Today it is a national favorite and even has spread to many places in the world as well.

      Did you know that Brazil was once part of the Portuguese Empire?  Portuguese remain the national language of Brazil to this day.  If you would like to learn more about this amazing country, plus get more authentic recipes, be sure to check out “Our Journey to Portugal“.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      If you make this dish, I would appreciate if you let me know in the comments below, it is a keeper!

      A tureen of Caldo Verde
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      5 from 2 votes

      Caldo Verde (Portuguese Kale Soup)

      A Portuguese staple, you will fall in love with this delicious soup!
      Course Soup
      Cuisine portuguese
      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes
      Servings 4
      Calories 993kcal
      Author Darlene at International Cuisine

      Ingredients

      Ingredients

      • 1 ½ tablespoons olive oil
      • 1 medium onion chopped
      • 2 cloves garlic minced
      • 8 cups chicken stock or mix of chicken stock and water
      • 4 medium potatoes peeled and cut into chunks
      • 1 lb. Linguica Sausage sliced
      • ½ pound chourico or chorizo crumbled
      • 4 cups Kale chopped or shredded
      • 2 Tablespoons lemon juice fresh
      • Salt and pepper to taste

      Instructions

      Instructions

      • Heat oil in a large soup pot to medium heat.
      • Add in the onions and garlic, cook until soft but not browned about 5 minutes
      • Add in the chicken stock or chicken stock and water combination
      • Add in the potatoes, salt and pepper to taste and bring to a boil.
      • Reduce heat and simmer until the potatoes are soft about 20 minutes
      • Remove the pot from the heat and lightly mash the potatoes with a potato masher.
      • In another skillet, over medium high heat, cook the sausage, stirring until browned.
      • Add the meat to the soup pot making sure to include any brown crusty bits.
      • Simmer for five minutes then stir in the kale, and simmer for a few more minutes
      • Add the lemon juice
      • Ladle into bowls and enjoy with some Portuguese bread.
      • Awesome!

      Nutrition

      Calories: 993kcal | Carbohydrates: 53g | Protein: 51g | Fat: 63g | Saturated Fat: 20g | Cholesterol: 145mg | Sodium: 2156mg | Potassium: 2259mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6795IU | Vitamin C: 111.9mg | Calcium: 203mg | Iron: 11.1mg

      Filed Under: Portugal, Recipes, soup

      Polish White Borscht ( Bialy Barszcz)

      October 18, 2018 By Darlene at International Cuisine

      Polish white borscht is a heavenly soup that you and your family will devour.  When most people think of borscht, they think of the red one that is made with beetroot which is also extremely popular.  Traditionally what makes this white is potatoes but if you are following the Plant Paradox diet, you could use Daikon radish in its place.  I made it with the radish and it was spectacular.  This soup is also known as Easter soup in Poland as it is often served on that special occasion.

      a bowl of polish white borscht soup garnished with eggs, dill, and grated fresh horseradish

      This Polish white borscht soup will be a family favorite as it is perfect on a cold winter or fall day.  It is savory with a hint of sour that is just divine.  In Poland it is called bialy barszcz. Soups of all kind are loved in Poland as the winters can be quite long and cold.  They are famous for their kielbasa (polish sausage).  I was able to find a grass fed one that was delicious and plant paradox compliant. You could easily double the recipe and freeze it for a quick and easy meal when you don’t feel like preparing something.

      Did you know that in Poland they have a tradition of burning a giant doll, then drowning it? The doll represents sort of a witch called Marzanna (the old Slavic goddess of winter, plague and death).  It is a fun tradition to welcome in the sun on the Spring Equinox in this cool European country and holds hope for a good harvest .

      If you love this Polish white borscht recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal.  You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Poland”.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      a bowl of polish white borscht soup garnished with eggs, dill, and grated fresh horseradish
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      4.2 from 35 votes

      Polish White Borscht (Bialy Barszcz)

      An absolutely stunning Polish white borscht.  You can easily make this plant paradox friendly by simply using Daikon radish instead of potato and arrowroot starch instead of regular flour.  I used grass fed Polish Kielbasa. Heaven in a bowl, perfect for a heartwarming meal.
      Course Soup
      Cuisine Polish
      Prep Time 15 minutes
      Cook Time 1 hour 15 minutes
      Total Time 1 hour 30 minutes
      Servings 4
      Calories 1086kcal
      Author Darlene at International Cuisine

      Ingredients

      Ingredients

      • 2 lb. smoked kielbasa
      • 2 tbsp. unsalted butter
      • 4 cloves garlic finely chopped
      • 2 leeks trimmed, sliced
      • 1 small yellow onion sliced
      • 2 medium russet potatoes peeled and cut into 1″ cubes
      • 2 marjoram, sprigs
      • 1 bay leaf
      • 1 1/2 cups sour cream
      • 1/4 flour flour
      • 1/4 cup horseradish fresh grated
      • Kosher salt and freshly ground black pepper to taste
      • 1/4 cup dill roughly chopped
      • 2 tbsp. parsley chopped
      • 4 hard boiled eggs cut into wedges

      Instructions

      Instructions

      • Boil kielbasa and 8 cups water in a large stock pot.  
      • Reduce heat to medium-low; cook to flavor broth, about 25 minutes.
      • Pour liquid and kielbasa into a bowl; reserve.
      • Return stockpot to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes.
      • Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes.
      • Discard marjoram and bay leaf; purée soup with an immersion blender or regular blender by working in batches.
      • Return soup to pot; bring to a simmer.
      • Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes.
      • Cut kielbasa into 1⁄2″-thick slices; add to soup along with horseradish, salt, and pepper.
      • Garnish with dill, parsley, and eggs.

      Notes

      If you would like to make this plant paradox friendly, use grass fed Kielbasa, compliant butter and sour cream, use Daikon radish instead of potato and arrowroot powder instead of flour however start with 2 tablespoons instead of 1/4 cup as it will thicken more than flour.  You could also use prepared horseradish if you can not locate fresh, however fresh is totally worth  it!

      Nutrition

      Calories: 1086kcal | Carbohydrates: 18g | Protein: 41g | Fat: 93g | Saturated Fat: 38g | Cholesterol: 405mg | Sodium: 2197mg | Potassium: 939mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2615IU | Vitamin C: 27.3mg | Calcium: 208mg | Iron: 5.7mg

       

       

      Filed Under: Plant Paradox Friendly, Poland, Recipes, soup

      Kuy Teav (Pork and Seafood Noodle Soup)

      May 18, 2018 By Darlene at International Cuisine

      Kuy Teav a pork and seafood noodle soup is flavorful and very common in Cambodia, each family having their own special recipe for it. It is also found in many street stalls as well as restaurants. The broth is typically made from pork bones with dried shrimp or squid, and is mild.  The types of meats and seafood used is typically based on what is available but could include pork belly, minced beef or pork, even duck or offal. The combinations are endless.A picture of Camboidan soup called Kuy Teav. Shrimp, pork, hardboiled eggs, glass noodles, cilantro, bean sprouts wth broth in the background .

      It is believed to have originated from Chinese immigrants living in Cambodia. Cambodians proudly claim this unique soup as their own, and for good reason, it is simply delicious how the flavors all come together in the end. The dish is often consumed for breakfast and most street vendors will be sold out by noon,  but you can be enjoy it for any meal of the day.

      The Khmer name  Kuy Teav stems from the Chinese meaning cut rice noodle.  The noodle is made from the long grain rice flour vs the glutinous rice rice flour. Are you wondering how to say it?  It is pronounced Koo-e Teev

      Kuy Teav is also served with condiments to be added to your liking.  In Cambodia it will certainly include lime, Kampot pepper, and garlic.  Additionally it is served with an array of herbs like cilantro, basil or other types of greens.  Bean sprouts and hard boiled eggs are also a lovely addition. For heat add some chilies or a chili paste for a perfect balance of flavors.

      This dish can be served hot with a broth, or it is loved cool and dry on a very hot day.  This dish is a big reason why we added Cambodia to our travel itinerary.  We fell in love with it and I am sure you will too!

       

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      4.55 from 11 votes

      Kuy Teav (Pork and Seafood Noodle Soup)

      An amazing array of Cambodian flavors.  You will love this soup!
      Course Soup
      Cuisine Cambodia
      Prep Time 30 minutes
      Cook Time 3 hours
      Total Time 3 hours 30 minutes
      Servings 4
      Calories 936kcal
      Author International Cuisine

      Ingredients

      • 2-3 lbs. pork soup bones or neck bones
      • 1 tablespoon dried shrimp
      • 1 tablespoon fish sauce
      • Salt and white pepper to taste
      • Soup ingredients:
      • 3 hard boiled eggs
      • 1 lb. Rice noodles
      • 1 lb. Ground pork
      • 1 tablespoon rice wine
      • 2 teaspoons soy sauce
      • 2 teaspoons honey
      • 1 teaspoon sesame oil
      • 1 lb. Raw shrimp peeled and de-veined
      • Garnish ingredients
      • 1 handful bean sprouts
      • 1 handful cilantro chopped
      • 4 green onions chopped
      • 1 tablespoon fish sauce
      • 1 tablespoons hot chili sauce sirachi etc
      • 1 lime sliced into wedges

      Instructions

      • in a stockpot, boil the pork bones for 5 minutes, drain and rinse the bones and stockpot.
      • Place the pork bones on a baking sheet and broil in the oven until darkened and crispy, about 8-10 minutes.
      • Return the bones to the stockpot and fill with enough water to cover the bones by at least 1"
      • Add the dried shrimp to the pot
      • Simmer on low for 2-3 hours until the meat falls off the bones. Be sure to skim any foam from the surface of the broth, replenish water as necessary, to maintain the level.
      • While the broth is cooking hard-boil a few eggs and set aside
      • Remove the bones from the broth, let cool for 5 minutes, then pull the meat from the bones and set aside. Discard the bones.
      • Add the fish sauce to the broth then season with salt and pepper to taste. Simmer on low while you prepare the rest of the dish.
      • Bring a separate pot of water to a boil, cook the noodles, rice noodles only take about 30 seconds to cook, drain and rinse with cool water.
      • In a skillet over medium high heat add in the ground pork, break it into chunks, then add in the wine, soy sauce and honey. Cook until the pork is cooked and the liquid evaporates, about 7 minutes.
      • Add in the pork bone meat and sesame oil, stir together then set aside.
      • Bring the broth to a boil. Place the shrimp in a strainer and dip it into simmering broth.
      • Cook until pink, ten set aside.
      • Distribute the noodles into four bowls, add in the shrimp, pork and garnishes into each bowl. Ladle the broth into each bowl, serve with additional garnishes on the side.
      • Dig in, it's awesome!

      Nutrition

      Calories: 936kcal | Carbohydrates: 101g | Protein: 54g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 549mg | Sodium: 2254mg | Potassium: 587mg | Fiber: 2g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 13.2mg | Calcium: 248mg | Iron: 5.3mg

       

      Filed Under: Cambodia, Recipes, soup

      Laotian Coconut Noodle Soup (Khao Poon)

      November 2, 2017 By Darlene at International Cuisine

      Laotian coconut noodle soup called khao poon is light and delicious.

      The noodles are typically vermicelli and the broth is made from chicken with coconut milk, tomatoes and infused with the flavor of lemongrass.  The broth could also be made from other meat aside from chicken, but we used a whole chicken for this recipe.

      Served with the chicken meat, and an assortment of fresh greens, mushrooms, bamboo shoots, and bean sprouts makes for a lovely presentation.  Often soups in Laos are served with fish sauce, chili, and sugar and salt on the side so you can add the flavors you like best.

      A lovely soup for any occasion.

      A picture of Laotian coconut noodle soup surrounded by mushrooms, sprouts and greens

      Print Pin
      5 from 3 votes

      Laotian Coconut Noodle Soup (Khao Poon)

      A light and amazing coconut noodle soup for Laos.  Serve it up with greens, sprouts and mushrooms and lots of condiments so people can add the flavors they like best.  We love it!
      Course Soup
      Cuisine Laotian
      Prep Time 30 minutes
      Cook Time 2 hours
      Total Time 2 hours 30 minutes
      Servings 8
      Calories 443kcal
      Author International Cuisine

      Ingredients

      • 1 whole chicken cut into large pieces
      • 1 lemongrass stalk (chopped into about 4 pieces)
      • pinch of salt
      • 2 teaspoons red curry paste
      • 1/2 can coconut milk
      • 3 large tomatoes
      • 1/2 can sliced bamboo shoots rinsed and drained
      • 2 tablespoons fish sauce or to taste
      • To serve with the soup:
      • meat from the boiled chicken
      • mushrooms
      • baby bok choy
      • cilantro
      • bean sprouts
      • shredded cabbage
      • chopped green onions
      • 1 package vermicelli noodles

      Instructions

      • In a large stock pot add the chicken pieces in the pot cover it with water (about 8 cups or so) and add in the lemongrass and a couple pinches of salt. Bring to a boil and then simmer until the meat is tender and falling off the bone. (about 45 minutes to 1 hour)
      • Remove the chicken from the pot and debone and shred the chicken into pieces. Put the bones back into the pot of broth.
      • In another pan with a touch of oil, fry the red curry paste for a minute or two. You can add more or less paste based on your heat tolerance, Add 1/2 can of coconut milk to the pan, make sure you shake and stir the can first. Combine together the curry paste and coconut milk and bring to just the beginning of a boil and then remove from heat.
      • In the pot of chicken broth, add in the red curry mixture and bring to a boil.
      • Add in the tomatoes and bring to a boil again.
      • Add in the fish sauce and reduce heat to a simmer for about 15 minutes
      • Put on a pot of water and cook the vermicelli noodles according to package directions
      • Set aside and put noodles in bowl.
      • Remove and throw away the bones and lemongrass from the stock pot
      • Adjust the seasonings to taste and ladle broth over the noodles
      • Serve with the chicken meat, greens, mushrooms, bean sprouts, cilantro, etc.
      • Enjoy!

      Nutrition

      Calories: 443kcal | Carbohydrates: 45g | Protein: 23g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 419mg | Potassium: 469mg | Fiber: 2g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 8.2mg | Calcium: 35mg | Iron: 2.5mg

       

       

      Filed Under: Laos, Recipes, soup

      Malaysian Laksa (Coconut Curry Soup)

      November 2, 2017 By Darlene at International Cuisine

      Malaysian Laksa comes in many forms with each region having their own version.

      It is likely a combination of both Chinese and Malay cuisine however it is also a staple in Indonesia and Singapore.

      It is either a spicy curry style or a sour type usually from tamarind known as  sour asam.  This version was a coconut curry style that was delicious.  The soup with a coconut milk base along with chicken stock was flavored with lemongrass and kaffir lime leaves.

      The curry paste was an instant type found in your local Asian market.  The soup had vermicelli noodles, shrimp, puffed tofu cakes, hard boiled egg along with pea sprouts and bean sprouts to garnish.

      Laksa in any form is a delicious soup and found in many Southeast Asian countries. It can be served with some extra curry paste if more heat is desired.   A staple Malaysian dish  indeed. Enjoy!

      A picture of Malaysian Laksa a coconut curry soup garnished with bean sprouts, peas sprouts and sliced egg.

      Print Pin
      5 from 2 votes

      Malaysian Laksa (Coconut Curry Soup)

      Malaysian Laksa comes in many varieties,  this one made with a coconut curry and Vermicelli noodles is a keeper. Enjoy!
      Course Soup
      Cuisine Malaysian
      Prep Time 20 minutes
      Cook Time 20 minutes
      Total Time 40 minutes
      Servings 4
      Calories 512kcal
      Author International Cuisine

      Ingredients

      • For the stock
      • 3 tablespoons oil
      • 1/2 pack 120grams of Malaysian instant curry paste available in Asian Markets
      • 2 cups chicken stock
      • 2 cups water
      • 2 stalks lemongrass white part only pounded
      • 4 kaffir lime leaves
      • 10 tofu puffs also available in Asian markets
      • 1/2 cup evaporated milk
      • 1/2 cup coconut milk
      • salt to taste
      • 1/2 lb vermicelli noodles
      • 1 cup bean sprouts
      • pea sprouts for garnish
      • 12 cooked shrimp
      • 2 hard boiled eggs sliced
      • 8 tofu puffs

      Instructions

      • In a large stockpot, add the oil and saute the instant curry paste until well combined
      • Add the chicken broth, water, lemongrass, lime leaves,4 tofu puffs and bring to a boil
      • Lower the heat to a simmer and add in the evaporated milk and coconut milk
      • Add salt to taste and keep the stock on simmer stirring occasionally
      • Soak the vermicelli noodles with some warm water until soft, drain and set aside.
      • In a serving bowl, put the noodles, and a handful of bean sprouts.
      • top the noodles with 3 cooked shrimp, a tofu puff, and a few egg slices.
      • Use a ladle and pour the laksa broth over the noodles.
      • Garnish with some bean sprouts and pea sprouts
      • Serve with a side of curry paste, if desired
      • Serve hot

      Nutrition

      Calories: 512kcal | Carbohydrates: 53g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 391mg | Potassium: 514mg | Fiber: 2g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 5.3mg | Calcium: 150mg | Iron: 3.1mg

       

      Filed Under: Malaysia, Recipes, soup

      Omani Salad

      October 5, 2017 By Darlene at International Cuisine

      Omani Salad is very similar to an Arabic salad with cucumber, tomatoes, onion, parsley and mint.

      What makes it a bit different is the addition of preserved lemons. They add a wonderful element and I have included a link if you want to pick some up. Please note that I do earn a small commission however it does not affect the price you pay.


      Click here to purchase preserved lemons from Amazon
      Simply arrange all the ingredients and then mix them together.

      A really easy and delicious recipe for any occasion.

      Omani Salad Ingredients

      Everybody loved this Omani salad.

      It is best about an hour ahead so that the flavors have a good chance to mingle together.

      Omani Salad

      Print Pin
      3.72 from 7 votes

      Omani Salad

      Course Salad
      Cuisine Oman
      Prep Time 10 minutes
      Cook Time 1 hour
      Total Time 1 hour 10 minutes
      Servings 4
      Calories 111kcal
      Author International Cuisine

      Ingredients

      • 4 Persian cucumbers sliced thinly
      • 1½ cups assorted cherry tomatoes halved
      • ¼ cup finely chopped red onion
      • 3 tablespoons coarsely chopped fresh parsley
      • 1 tablespoon coarsely chopped fresh mint
      • 2 teaspoons minced preserved lemon
      • For the dressing:
      • 1 tablespoon fresh lemon juice
      • ¼ teaspoon kosher salt
      • 2 tablespoons extra-virgin olive oil
      • Freshly ground pepper to taste

      Instructions

      • Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon, lemon juice and salt in a medium bowl.
      • Let stand for about an hour for the flavors to mingle.
      • Add oil and toss to coat.
      • Season with pepper

      Nutrition

      Calories: 111kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 546mg | Fiber: 2g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 28.2mg | Calcium: 55mg | Iron: 1.3mg

      Filed Under: Oman, Recipes, soup

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