Cozy soups and stews
Sausage, Potato, and Cabbage Soup
2 tbsp olive oil
1 x 400g kielbasa or other cooked sausage, sliced
1/2 yellow onion, chopped
1 large carrot, chopped
1/2 medium cabbage, chopped
Salt and freshly ground black pepper
2 cloves garlic, chopped
6 cups chicken broth
2-3 medium-large russet potatoes, peeled and chopped
2 tbsp red wine vinegar
2 tbsp chopped fresh dill
Crusty bread, for serving
Heat oil in a large pot or Dutch oven over medium heat. Add sausage and cook, stirring occasionally, until browned, 8 to 10 minutes. Use a slotted spoon to transfer to a plate. Add onion, carrot, and cabbage to pot. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add broth, potatoes, and sausage. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, 17 to 20 minutes.
Remove from heat. Stir in vinegar and dill. Serve with crusty bread.
Guinness Beef Stew
2 tbsp olive oil
1.5kg beef chuck roast, well-trimmed and cut into 2-inch pieces
Salt and freshly ground black pepper
2 medium onions, cut into 1-inch-thick wedges
4 cloves garlic, chopped
4-5 carrots, cut into 1-inch pieces
300g parsnips, cut into 1-inch pieces
3 tbsp plain flour
1 can Guinness Extra Stout or other stout beer (about 2 cups)
3 cups chicken stock
170g tomato paste
450g potatoes, cut into 1-inch pieces
8 sprigs thyme, tied together
2 bay leaves
1/2 cup fresh flat-leaf parsley, chopped
Heat oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper. Cook, in batches, turning occasionally, until browned, 4 to 5 minutes, adding more oil if needed; transfer beef to a bowl.
Reduce heat to medium, add onion and cook, stirring occasionally, until soft, 4 to 6 minutes. Add garlic, carrots, and parsnips. Cook, stirring occasionally, until starting to soften, 3 to 5 minutes.
Sprinkle flour over vegetables and cook, stirring, 2 minutes. Add Guinness and cook, scraping up any browned bits, until starting to thicken, 1 minute. Then add stock and tomato paste and stir to combine.
Put the beef (and any juices) back into the pan with the potatoes, thyme, and bay leaves. Simmer, covered and stirring occasionally, 1 1/2 hours (alternatively, transfer to a 160°C oven and bake, covered, 2 hours). Remove lid and cook, uncovered, until beef is very tender, 45 to 60 minutes (if baking, uncover and bake 45 minutes). Discard thyme and bay leaves. Season with salt and pepper. Serve sprinkled with parsley.
Zuppa Toscana
1 tbsp olive oil
500g mild Italian pork sausages
1 onion, finely diced
3 cloves garlic, minced
2 medium russet potatoes, peeled and cubed (about 3–4 cups)
6 cups chicken broth
2 stalks of kale, stems removed, finely chopped (2–3 cups)
3/4 cup thickened cream
Salt and pepper to taste
Freshly grated Parmesan to taste, for topping
1 loaf crusty bread, with butter
Heat the oil in a large pan or Dutch oven over medium high heat. Squeeze sausages out of casings and brown sausage mince until fully cooked. Add the onions and garlic and sauté for 5-7 minutes until soft and fragrant. Add the potatoes and the broth and simmer for 7-10 minutes, until the potatoes are tender. (Be careful not to let it go for too long, because the potatoes will start to get really soft.) Add the kale and cream and simmer for 5 minutes until kale has wilted.
Season with salt and pepper, and serve topped with Parmesan and warm crusty bread.
Creamy Tortellini Soup
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 onion, diced
2 medium carrots, chopped
pinch crushed red pepper flakes, to taste
1/4 cup plain flour
3 cups vegetable broth
1 can diced tomatoes
200g tomato sauce
½ tsp dried basil
1 tsp Italian seasoning
salt and freshly ground black pepper, to taste
250g cheese tortellini, (the refrigerated kind)
1/2 cup freshly grated parmesan cheese
1 1/2 cups fresh spinach leaves, (packed)
1/2 cup thickened cream
1/4 cup fresh basil leaves, chopped
Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes. Add the garlic and stir in the flour and cook for another minute.
Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
Remove from heat and stir in spinach, parmesan cheese, and cream.
Add chopped basil. Serve warm.
Source:
https://www.countryliving.com/food-drinks/a46267205/sausage-potato-and-cabbage-soup-recipe/
https://www.countryliving.com/food-drinks/a35291736/guinness-beef-stew/
