I’m sure most of you have been to Olive Garden or have at least heard of it. One of the most popular items on their menu is their soup called Zuppa Toscana (roughly translated to Tuscany Soup). Here’s the near-perfect copycat recipe for this wonderful soup!
Archive for soups and stews
I love having a bowl of this simple creamy potato leek soup especially during the cold winter months. It’s very easy to make!
- 6 russet potatoes, peeled and coarsely chopped
- 4 leeks (white parts only) sliced
- 3 stalks celery, sliced
- 1 bay leaf
- 8 cups chicken broth
- 1 1/2 teaspoons fresh thyme
- 1 cup heavy cream
- Put everything except the heavy cream in a large pot. Bring it to boil and keep cooking for approximately 15 to 20 minutes until the potatoes are soft.
- Remove the bay leaf from the pot.
- Use an immersion blender and blend everything inside the pot.
- Add 1 cup heavy cream and let it simmer until the soup has thickened, approximately 20 minutes.
Borscht soup is a staple in my home. What’s a borscht? It’s a Russian beet soup! I’ll have to warn you, it’s really yummy and healthy. You’ll need an extra large soup pot since this recipe can easily serve 10-12 people. I usually make a very large batch of this soup because my family loves it that much!
- 1 lb beef (can use any kind sirloin, stew meat, etc. You could replace with pork)
- 14 cups cold water
- 1 Tbsp salt
- 2 large or 3 medium beets, washed, peeled and grated
- 4 Tbsp olive oil
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp tomato paste
- 1 Tbsp butter
- 1 medium onion, finely diced
- 2 carrots, grated
- 2 large or 3 medium potatoes, peeled and diced into bite size pieces
- small cabbage, cored and sliced
- Large can diced tomatoes (28oz)
- 2 bay leaves
- 2 Tbsp Vegeta All Purpose Seasoning (you can use your favorite kind of all purpose seasoning instead)
- ¼ tsp freshly ground pepper
- 1/2 cup chopped fresh dill
- 4 cloves garlic, pressed
- Sour cream
- Wash meat in cold water, cut into small 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam crud as soon as it boils (if you wait, it will be hard to get rid of the crud). Reduce heat, partially cover and simmer 45 minutes – 1 hour.
- Place grated beets in a large skillet with 4 Tbsp olive oil and 1 Tbsp vinegar. Salute for 5 minutes. Reduce heat to medium and add 1 Tbsp sugar and 2 Tbsp tomato paste. Mix well. Sauté until beets soften (approx 10 mins). Remove beets from pan.
- In same skillet (don’t need to wash it), sauté diced onions in 1 Tbsp butter for few minutes. Add grated carrots and sauté for another 5-7 minutes until it’s soft. Add oil if it’s too dry.
- Once meat has cooked for 45 minutes to 1 hour, you can add diced potatoes. Let it cook for ten minutes. Then add cabbage, diced tomatoes, beets, carrots and onions to the pot. Let it cook for 15 minutes.
- Add Vegeta (all purpose seasoning), garlic, bay leaves, pepper and dill.
- Let it cook for another 15 or so minutes.
To serve, add a dollop of sour cream on top of the bowl.
Here’s one of my family’s favorites to make in the wintertime. It’s hearty and healthy! The best part? It’s easy to make too! I got this recipe from a friend and adapted it to my liking.
Fast and easy and yet so delicious! You can grab a rotisserie chicken from the supermarket to get your soup on in a flash! Read the rest of this entry »
This recipe is the Greek version, or rather, the knock-off version of the traditional Italian Wedding Soup. Interestingly enough, the original dish of fame is not served at weddings at all; the term “wedding soup” is a mistranslation of the Italian language, minestra maritata (“married soup”), which is a soup made with greens and meat, hence the “marriage” of those two ingredients.
Anyway, moving on. Today, we got snowed in and all that, so I decided to make this soup. It was just simply scrumptious. Read the rest of this entry »
Hey again, looks like I’m in an Asian-cooking-type-of-mood again! So I have decided to post one of my favorite soups, the asian dumpling soup. Believe me, this thing is really super easy to make. Read the rest of this entry »