Wonton filling is essentially stir-fry, but with smaller particles and less cooking. It goes hot into a wonton wrapper (equal to 1/4 of an egg roll wrapper), which is then cooked in a hot broth.
Note that these wontons do not contain cabbage and carrots, which are used by commercial wonton producers to cheapen the filling. […]
Zupa ogórkowa is a traditional Polish soup made out of sour, salted cucumbers.
Ingredients
4 chicken wings
1 small leek (or 1 small onion)
2 carrots
1/2 celery root (optional)
1 parsley root
3 potatoes
3 big sour-salted cucumbers
1 tablespoon butter
1 teaspoon flour
2 bay leaves
3 pimentos
salt and pepper
1 – 2 tablespoon of cream or half and half (optional)
Procedure
Put the chicken wings, salt, pepper, […]
Kapusniak is a hearty Central and Eastern European cabbage soup.
Ingredients
Soup
One litre or more chicken broth
One head of cabbage
One or two potatoes
Four to six carrots
Four or five sticks of celery
Two medium size onions
Two to five cloves of garlic
One large can of diced tomatoes
Two to four sprigs of fresh dill (chopped up)
Pickling spices (plus whatever spices are […]
Ingredients
1 tablespoon butter
1 cup onion, chopped
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed sweet potato
1/4 teaspoon salt
2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
1 15-oz can of pumpkin
1 cup 1% milk
1 tablespoon fresh lime juice
Procedure
Melt butter in a Dutch oven […]
Soup with Supplì - This recipe is not traditional in Italy, where the preparation stops at the cooking of the supplì (risotto balls), which are actually a little bigger than egges.
Ingredients
left over Risotto,
Eggs, beaten
Bread crumbs
clear or brown soup
Procedure
If you have some good risotto left, you can use it up by making it into little balls […]
Russian Cabbage Borscht is a hearty Russian vegetable soup. All borscht has a beet broth base, although borscht sometimes also contains other vegetables.
Ingredients
Soup
1 1/2 cups thinly sliced Potatoes (about 3 small potatoes)
1 cup thinly sliced Beets.
4 cups water
1-2 tablespoons Butter
1 1/2 cups chopped Onion (about 1/3 of a large onion)
1 1/2 teaspoons Salt
1 stalk Celery, […]
Rosó? is a traditional Polish meat broth. The most popular variety is Rosó? z kury, or clear chicken soup. It is commonly served with fine noodles, like Jewish lokshen.
Rosó? z kury
Chicken rosó?, serves 4
Ingredients
1 Chicken
1 Onion
1 Leek
2 Carrots
1/2 Celery root
1 bunch of Parsley
Salt and Pepper
Procedure
Cover the chicken in a stock pot with 1.5 l (6 […]
Ingredients
2 rice cooker cups (12 US fl oz, or 1.5 cups) (360 mL) long grain rice.
10 cups (1.9 L) water
1 tablespoon (15 mL) fresh parlsey, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh rosemary, chopped
salt and pepper to taste
1/2 teaspoon (2.5 mL) cinnamon, ground
2 pounds beef, cubed
Procedure
Add the rice, water, parsley, chives, rosemary, and pepper to […]
Ingredients
6 potatoes, peeled and diced
3 cups milk
1 large onion
2 carrots, diced
1/4 cup butter or margarine
3 cups water
2 cubes chicken bouillon
1/2 tsp ground black pepper to taste
3 tbsp all-purpose flour
1 tbsp dried parsley
1/4 tsp dried thyme
Procedure
Cook onion in butter until tender
Bring the diced potatoes, carrots, water and chicken bouillon in another stock pot to a boil. […]
French onion soup is a classic French soup. It’s lightly bound with a little flour.
Ingredients
For the soup:
4 large onions
1 liter of beef stock (use vegetable stock to make a vegetarian soup)
1 tbsp of flour
butter
For the Croutons:
4 slices of bread
1 clove of garlic
olive oil and butter
Procedure
The soup:
Slice the onions into rings and sauté them gently in […]