Category Archives: SOUPS AND STEWS

Wonton soup

Wonton soup

Wonton soup is Chinese classic dish and very easy to cook. The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds. Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt)flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Adhesion may be improved by moistening the wrapper’s inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.

Cod and bean stew

Cod and bean stew

Cod and bean stew is an easy dish to make. Cod is a popular white fish despite having been over-fished. Ensure that you buy fish that comes from a carefully controlled source, or else use an alternative fish, such as hoki, hake, haddock, whiting, coley or pollack. Basically, any white fish would work quite well. All ingredients, a fresh cod, luxurious saffron and smoked paprika-spiced beans,  are cooked in one pot and make this divine dish. It is not heavy  or too spicy, but still can warm you up in colder days. The special additions to this dish is grilled pepper and pimentón.

Hungarian mushroom soup

Hungarian mushroom soup

This is a bit unusual recipe for the mushroom soup. Hungarian mushroom soup is a bit spicy, thanks to paprika, but it is very good choice for a chilly evening diner. The one thing that you want to pay attention to when making it is when you add the flour, you want to make sure that you cook it well before moving on to add the liquids so that you do not end up with the taste of raw flour in your soup. For this recipe you can use any type of mushrooms you can find in your local shop – button mushrooms, shiitake, oyster mushrooms…

Blueberry and red wine soup

Blueberry and red wine soup

To someone, blueberry and red wine soup may come as a surprise. But it is a really good combination of flavours. Blueberries (especially the tiny wild ones) are less sweet and more earthy than you might think. This almost savory take on a fruit soup includes wine, spices, and herbs. Red wines adds a richness and depth of flavour to this creamy American soup and prevents it from tasting too sweet. Choose a robust red wine, such as a Californian Zinfandel or a Bulgarian Cabernet Sauvignon. If blueberries are not available, use dark sweet cherries instead. This soup would make an elegant starter.

Einsacktaler Weinsuppe

Einsacktaler Weinsuppe

Einsacktaler Weinsuppe comes from Einsacktaler in the Italian Valle d’Isarco – the extreme eastern part of the Alps. It is heart-warming and delightful soup. In Valle d’Isarco there are as many German-speaking people as the Italians, thus the name ‘Weinsuppe’ is a good example of the influence neighbouring countries have on the Italian regions and their food. This soup is perfect for warm evenings, in winter but also in summer time. Could be served before a nice, meaty main course.