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Soups

Frikadelle (meatball) soup

Frikadelle (meatball) soup

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The frikadelle is a small but flat meatball probably of German or Danish origin. Meatball (frikadelle) soup was one of the most common dishes made at home during the Soviet era. Meatballs minced frikadelle soup also spread in the Scandinavian countries, Poland, and Russia.
For me, this soup is a nostalgic reminder of my childhood. This time I made it because my colleague took this soup from home for lunch and it arouses appetite for this soup.
Meatballs and soup broth (cubes or broth extract) are also available in stores, but preparing everything you need for the soup yourself, makes the soup especially tasty.

Preparation time: 1 hour (2-3 hours of broth preparation)
Level: easy
Serves: four

Ingredients:
Broth:
About 2 kg of pork bones
2 large carrots
1 larger onion
3-4 bay leaves
0.5 teaspoons of black peppercorns
A handful of parsley and dill stalks
Soup:
500 g minced meat (pork, beef, or mixed minced meat)
2 smaller onions finely chopped
1 egg
3-4 smaller carrots sliced
3 medium potatoes chopped
1L broth
Water as desired
Black pepper and salt for seasoning
For garnishing fresh parsley

Preparation:
Broth:
1. Pour 3-4L of water into a large soup pot, rinse the bones with cold water, and place in a soup pot, add peeled carrots and onions, from which all layers of brown peel have been removed except the last layer
2. Bring the water to a boil and remove the resulting foam, add the laurel, pepper, salt, and herbs and simmer the broth in very low heat for about 2-3 hours until it is beautiful light brown, greasy, and tastes good.
3. Strain the broth into storage boxes and you can freeze it and store it at -20 degrees for a long time. You can use the meat for eating or in various soups
Soup:
1. Prepare meatballs. Mix the minced meat, egg, one chopped onion, salt, and black pepper, mix the finished minced meat mixture. Form the mixture into small balls between your hands and place on the clipboard to wait.
2. Pour 1L of broth into a soup pot and bring to a boil, reduce heat to low.
3. Slice the carrots, chop the small onion, peel the potatoes, and chop and add everything to the boiling broth. Boil for about 15 minutes until the vegetables are semi-soft
4. Carefully toss the meatballs one at a time into the boiling soup.
5. Boil the soup for another 15 minutes, seasoning with salt and pepper if necessary
6. When serving, sprinkle over with chopped parsley leaves.
Ready !!

Pumpkin-carrot soup

Pumpkin-carrot soup

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October is a suitable month to make at home at least one dish that contains pumpkin. I made this version of the pumpkin-carrot puree soup. I used dried herbs, basil, oregano, a little thyme, black pepper, and a decent piece of cheddar cheese to season.

Preparation time: 45 minutes
Level: easy
Serves: four

Ingredients:
500-800 g of pumpkin or butternut squash, peeled and deseeded
6 medium carrots
1 medium onion
2 cloves of garlic
1.5 teaspoons dried herb mixture (basil, oregano, thyme)
0.25 teaspoon of black pepper
Sea salt, but carefully, the cheese is sometimes quite salty
200 g of cheddar type cheese, but with Estonian Merevaik or other soft and easy-to melt cheeses suits also well.

Preparation:
1. No special broth is required. Peel and chop the pumpkin, place in a soup pot, wash the carrots, remove the ends of the carrots and add to the pumpkin.
2. Peel the onion and cut into four, peel the garlic cloves and add to the soup.
3. Pour enough water to cover the components. Add spices. Bring to a boil and cook for about 30 minutes. It is not necessary to boil the carrots quite soft.
4. Crush the soup with a hand mixer evenly, grate the cheese and mix into the soup. Season with salt to taste.
5. Roast the pumpkin and sunflower seeds over high heat until lightly browned. Use them for garnish and also seeds taste good with the soup.
6. When the soup is ready, serve. Pour the roasted seeds on the soup. You can use also very crispy fried bacon pieces, which can be added to the soup with the seeds.
7. Sour cream suits well to the soup.
Done !!!

Avgolemono soup

Avgolemono soup

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Avgolemono (αβγολέμονο) in greek means egg-lemon sauce or soup. Avgolemono soup is one of Greece’s best-known classic dishes. However, this soup isn’t probably originated from Greece. It is believed that the roots of the Avgolemono belong to Jewish shepherd tribes that migrated in today’s Spain territory around the year AD1000. This soup is known by various names in many countries, in Italy, Spain, Turkey, Arab countries and Balkan cuisine.
The soup is made primarily from chicken or lamb and the base is usually the chicken broth. Rice, orzo pasta or noodles are used in this soup. Lemon juice and egg mixture, beaten until smooth, is added to the soup to make it thicker. Starch from rice or pasta adds thickness and stabilizes the egg-lemon emulsion so that it does not shrink.
An interesting and a bit unexpected taste experience that I recommend to try.

Preparation time: 1h preparation of broth. 15 min preparation, 30 min soup making
Level: Medium
Serving: 4 servings

Ingredients:
50 g pasta (noodles, orzo pasta) or rice
1 liter of water for broth
10-20 black peppercorns
3 chicken legs with bones and skin
1 medium onion
4 eggs
1 large lemon juice
Salt and black pepper for seasoning
A slice of lemon and a couple of twigs to serve fresh dill

Preparation:
1. Prepare the broth. Place chicken legs, peppercorns, and onion (few layers of dark peel removed) to the soup pot. Lightly season with salt. Let it boil and remove the foam, lower the temperature to a minimum and simmer until the chicken is tender, about 1h.
2. Allow chicken to cool, drain the broth through a fine sieve. Clean the chicken meat from the bones and skin, cut into pieces and add the meat to the broth.
3. Bring the broth to a boil over low heat, add the pasta or rice and cook for 5-7 minutes.
4. Whisk the eggs in the foam for a few minutes, squeeze the juice out of the one lemon and add gradually to the egg while stirring the mixture.
5. Slowly add the egg-lemon mixture to the broth, stirring constantly the soup.
6. Heat the soup for a few minutes until the soup thickens. Don’t let the soup boil.
7. Season the soup with salt if necessary, add ground pepper and serve with dill and fresh lemon slices.
Ready!

Tom yum

Tom yum

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The traditional spicy and sour soup originated from Thailand, usually made with shrimps. This soup is made often using especially fresh herbs and mushrooms. If there is no possibility to get fresh herbs in the supermarket, you can also use dried leaves and herbs, but as much as possible make the soup from fresh material. There is a number of recipes where this soup is made using chicken broth base, but I managed to find some older recipes where the broth was made from shrimp shells and heads, which tastes so good. I prepared this soup for my co-workers for lunch. Raini, who traveled in Thailand in autumn 2018, brought me a special chili paste (Nam prik pao) to make this soup much more authentic. I can imagine how Raini fought with all difficulties and customs officers during his traveling to bring me this paste, not knowing that exactly the same chili paste is available in Tartu, in Umami store :). This, of course, does not diminish at all my joy receiving such a gift.

Preparation time: 45 min
Difficulty: Moderately Easy
Quantity: serves: six or eight

Ingredients:
1 kg of fresh shelled shrimps
1 medium ripe tomato cut into the pieces
1 bigger red fresh chili sliced
10 cm piece of fresh ginger (the original recipe if with fresh galangal, but unfortunately it didn’t succeed to find the fresh)
2 fresh roots of lemongrass
300 g of fresh oyster mushrooms or 300 g of fresh Shimeji mushrooms. You can put both.
5 tablespoons or Thailand fish sauce
2-3 tbsp or Thai Chilli Paste
juice of 4 lime
8 leaves of Kaffir lime
2 medium onions
100 ml of cream
Salt and some sugar for seasoning
Freshly chopped coriander for garnish

Preparation:
Instructions 1 Remove the shrimp heads and chorus ones. Don’t throw away the choir, just make a broth of them
2. For the broth, pour the shrimp heads and shells into a pot and heat continuously with stirring until a brownish layer appears on the bottom of the pot.
3. Pour hot water on the shrimp shells and boil in the pot. Add water as much as you plan to make soup. About 2,5L of this ingredient. Boil for 10 minutes on high heat.
Pour the broth through a sieve to remove the shrimp heads and shells. Pour the broth back into the pot and boil.
5. Cut ginger into slices, chop finely chili, lemon slices gently softer and chop 2-3 cm. Chop the mushrooms and cut the onions into sectors.
6. Add the chopped vegetables to the boiling broth, boil for about 15 minutes. Season with salt
7. Add chili paste and fish sauce. Add cream, mix well.
8. Squeeze the juice out of four slices and add to the soup with continuous stirring. Boil for a few more minutes
9. Finally, add the shrimp. Do not boil the shrimp. Continue from 1.5 to 2 minutes. They cook anyway until the soup is hot.
10. Chop the fresh coriander and shake the serving soup.
Ready !!!

Carrot soup with cashew nut cream

Carrot soup with cashew nut cream

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Radi has a special talent to prepare simple but delicious meals. Here you can find instructions on how to make carrot puree soup, with cashew nut cream. This soup is dairy and gluten free. According to Wikipedia, the term “soup” is a French-language word soupe, which comes from the Latin vulgar expression “suppa” – which direct translation is “bread soaked in broth”. Wherever the name soup comes from – in any cases, this is one of the oldest food people have ever done.

Here is the soup from Radi’s recipes. The text of the recipe is also written by Radi (at least Estonian variant) – with the little editing.

Preparation time: 10 min preparation, 30 min cooking
Level: easy
Quantity: four

Ingredients:
Soup
10 carrots
2 potatoes
Coconut cream or milk (3/4 bottles or larger pack)
2 tablespoons extra-virgin olive oil
A small amount of sea salt, black pepper, dried rosemary, nutmeg, turmeric
Fresh parsley or spring onion for garnish

Nut Cream
1 glass of cashew nuts soaked in water
0.25 cans of coconut cream or milk
juice of 0.25 to 0.5 lemon
1 tablespoon extra virgin olive oil
salt, if desired, 0.5 teaspoons of mustard

Preparation:
Soup
1. Stew carrots and potatoes until tender for about 20 minutes.
2. Add the remaining ingredients and mix until homogenous
3. Crush rosemary into powder – the taste will be more intense and evenly distributed. If necessary, add some water if the soup is too thick. Add black pepper, turmeric, salt, nutmeg, mustard.
4. Boil for a 5 min.

Nut cream
Pour the water from the nuts and put all ingredients into a shredder and homogenize. Add water if necessary.
In my opinion, it is best to serve this soup in a contrasting color bowl (dark blue or green for example).
Serve soup, add nut cream, sprinkle with black pepper, add some stripes with oil.
For garnish, use green onion (may be replaced with parsley or basil), black pepper, extra virgin olive oil or cannabis oil (it’s green and gives nice contrast), chilli may be suitable as well

Ready!!

Ukha

Ukha

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According to Wikipedia, ukha is not always made from fish stock. Initially, in 15 century and earlier, it was made using meat- and also the chicken broth. Nowadays it is made from a fish stock and for classical ukha, different types of fish are used. On the Buffet day of Onion Rout, we offered a fish soup, which I also calle ukha, although it was made only from one type of fish. Since there was a storm in Lake Peipus, the fishermen did not succeed to catch the fish and we had to use the fish that was available in Tartu – a trout. This soup was the first meal ended-up – people had come to Varnja, probably with the idea to find especially Ukha.

Preparation time: Preparation 10 min, preparation of broth 45 -60 min, soup making 30 min.
Level: not too complicated
Serves: eight

Ingredients:
1 average trout or pike-perch
2 big onions
2 bigger potatoes
1 medium carrot
2 piece of celery
Salt and black pepper for seasoning
4 bay leaves
2 boiled eggs
Fresh parsley and green onion for decorating

Preparation:
1. Boil the broth. Cut fish in half and put into the 3L of cold water, add a piece of roughly cut celery, 1 unpeeld onion, bay leaves and 10 black pepper corns, salt to taste.
2. Let the water to boil and lower the temperature to minimum. If broth is boling to strongly, the broth becomes opaque. Remove the foam that came out. Boil for a 45 min to 1 hour.
3. Carefully remove the fish from the broth and cool down. Pour the broth through a dense sieve.
4. Peel the potatoes, carrots, onions, chop the potatoes into a cubes, cut the carrots into halves and cut into slices, cut the onion into a sectors, cut the celery into firm slices. Put vegetables into the broth to boil, season with salt and black pepper.
5. Boil 2 eggs hard.
6. Clean the fish from the bones and the put aside. I would not put the fish in a soup, because the fish meat is very delicate and it is very easy to crush it into small pieces.
7. If the vegetables are soft, then start to serv. Put the bowl of fish to the bottom of the bowl, raise the pudding onto vegetables, cut into boiled egg sectors and place it on top, sprinkle with chopped green onions and parsley.
Ready!

Tuna-tomato soup

Tuna-tomato soup

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The tuna-tomato soup, originated from the South of Italy and Sicily was chosen as one of the main dishes of the home buffet at Onion Route, in Septembes 15th. Soup with exotic tastes but as made of fish suits to the buffet Aadikuur menu. I will try to post all the recipes we offered in Home Buffet day.
Today’s menu was as follows:
1. Pancakes with
2. Ucha, maybe a little different from the Russian classic, but in any case fish-soup with a clear consomme
3. Tuna-tomato soup
4. Onion- pies
5. Carrot pies
6. Pumpkin-Ginger teabread

In addition to that tea was in samovar, we offered coffee, home-baked bread.
Since we made the soup not liters but tens of liters, the recipe for the blog is little customized.

Preparation time: 20 min preparation, 25-30 min boliing
Level: easy
Serves: four

Ingredients
2 400ml can of chopped tomatoes
1 garlic clove
1 big onion
1 medium young zucchini
1 small can of green olives
1 can of butter beans
1 20 cm piece of celery
two 160-180g cans of tuna in water
Salt and pepper for seasoning
A pinch of rosemary,
0.25 teaspoon of oregano
3-4 tbs of olive oil
Optional: 2-3 tablespoons of Chinese rice wine or dry cherry
50g Parmesan cheese
small pinch of parsley for decoration

Preparation
1. Chop the onion and garlic finely
2. Cut the zucchini into four peaces and slice
3. Cut the celery into thin slices
4. Heat the oil in pan and fry slightly the onion and garlic the garlic into a glass, pour the soup pot
5. Add crushed tomatoes and celery and let boil. Season with black pepper, salt and Italian herbs
6. Slice the green olives and add the soup.
7. Boil for a 15 minutes, then add tuna and beans. Boil for 10-15 minutes. Flavor again if necessary
8. When serving, sprinkle a pinch of grated parmesan and chopped parsley.
Ready!

Tom kha kai

Tom kha kai

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Tai ja Laose köögi klassikaline supp, mida valmistatakse kanalihast, seentest, kookospiimast ja mille muudab vürtsiseks tšilli ja hapukaks sidruni või laimimahl. Valmistasin selle supi Aadi sünnipäevaks Varnjas. Originaalis tehakse seda suppi kasutades galangalit ja kaffrilaimi lehti. Kuna mul neid käepärast ei olnud, siis ma kasutasin värsket ingverit ja sidrunilehti. Supp on võrtsikas, kergelt hapukas ja väga mõnusalt sobiv palavasse suvepäeva.

Valmistamisaeg: 15 min ettevalmistus, 30 min keetmine
Tase: lihtne
Kogus: kuuele või kaheksale

Koostisosad
500-600 g kanafileed
300g seeni (šampinjonid ja austerservikud sobivad hästi)
4 punast tšillit
3 spl Tai kalakastet
2 keskmist küpset tomatit
1 spl sidrunheina
3 laimi
4 sidrunilehte
1 tl suhkrut
2 keskmist mugulsibulat
3-4 cm jupp värsket ingverit (või galangait)
1 spl õli
800 ml kookospiima
800 ml vett
Soola
Peterselli või koriandrit

Valmistamine
1. Viiluta sivul sektoriteks, haki ingver või galangal
2. Kuumuta potis õli, prae kergelt sibulat ja inbverit
3. Lõika kanafilee parajateks ampsusuurusteks tükkideks, viiluta seened, lisa potti ja sega
4. Lisa vett ja maitseained (sidrunhein, laimil või sidrunilehed, samuti kalakaste lase keema
5. Lõika tomatid tõkkideks ja lisa supile. Viiluta tšillikaunad ja lisa supile.
6. Pigista supi sisse laimimahl. Keeda suppi kuni kana on pehme.
7. Serveerimiseks lõiks juurde soovi korral laimisektoreid, et inimesed saaksid mahla supile peale pigistada, haki petersell või koriander ja kasuta seda serveerimisel.
Valmis!

Roheliste lehtede supp

Roheliste lehtede supp

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Mu vanaema valmistas suppi, mida me kutsusime rohelisekapsa supiks, mida tehti peakapsa lehtedest varastest lehtedest, millest kapsapead ei moodustu. Selline kapsasupp maitses eriliselt – natuke mõrkjalt, värskelt ja oli lapsepõlves üheks minu lemmiksupiks. Supile lõigati peale kedetud muna viilakaid ja seda söödi hapukoorega. 2018 aasta jalgpalli finaalipäeval (mille võitis Prantsusmaa Horvaatia ees 4:2) Radi venna Varnja maakodus valmistasin lõunaks supi, milles oli ka selle vanaema rohelisekapsa supi sugemeid. Kasutasin selle valmistamiseks kõike rohelist, mis peenral oli: kapsalehti, lehtpeeti, rosmariini, aedtilli. Supile keedetud muna peale ei lõiganud, küll aga segasin lahtiklopitud muna supile sisse.

Valmistamisaeg: 10 min ettevalmistus, 30 min keetmine
Tase: lihtne
Kogus: kuuele või kaheksale

Koostisosad
Suur peotäis lehtpeeti
Suur peotäis peakapsa rohelisi lehti
1 oks rosmariini
3 keskmist kartulit
1 keskmine porgand
1 pakk suitsupeekonit
1 mugulsibul
Toiduõli
2 muna
Soola ja pipart
2-3 spl sojakastet

Valmistamine
1. Viiluta peekon ja pruunista seda supipotis
2. Lõika lehed ribadeks, haki sibul, viiluta porgand, lisa potti ja pruunista kergelt, lisa rosmariin
3. Lisa umbes 1,5-2L vett ja aja keema, maitsesta soola ja pipraga, lisa sojakaste
4. Viiluta kartul umbes 0,5 cm suurusteks kangideks
5. Keeda suppi umbes 15 min, lisa kartul ja keeda 15 min kuni kartul pehme.
4. Kui supp on valmis, klopi munad lahti ja vala peene joana supile juurde. Muna hüübib peaaegu koheselt.
5. Lõika supile peale värsket tilli ja serveeri kohe
Valmis!

Maroko harira

Maroko harira

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Harirat valmistatakse sageli ramadani ajal, aga seda süüakse ja pakutakse kõikjal Marokos ja Alžeerias terve aasta läbi. Seda suppi valmistatakse sageli lambaliha ja lambaliha puljongi baasil, aga samuti valmistatakse Marokos sageli ka taimset harirar. Postitan siia harira retsepti, mis on alates sellest ajas kui ma seda suppi Ches Brahimi restoranis Marrakechis sõin, läbinud mitmeid muutuseid kuni sai paika umbes sellise maitsega supp nagu ma seda mäletan. Minu harira on 100% taimne, selle tegemiseks ei kasutata ühtegi puljongit ega liha. Tulemuseks on päris värviline supp, mis on vürtsikas ja värskendav. Suppi võiks valmistada rohkem, ka see on roog, mille maitsed küpsevad ja ühtlustuvad aja jooksul ja teisel päeval on see isegi parem.

Valmistamisaeg: 20 min ettevalmistus. 45 min supi valmistamine
Tase: lihtne
Kogus: kaheksale kuni kaheteistkümnele

Koostisosad
4 purki kikerherneid
3 purki purustatud tomateid
150 g punaseid kuivatatud läätsi
4 keskmist mugulsibulat
3-4 keskmist küüslauguküünt
3 keskmist porgandit
Põidlasuurune tükk värsket ingverit
1 kuhjaga teelusikatäis kurkumipulbrit
1,5 kuhjaga teelusikatäit vürtsköömneid
1 triiki teelusikatäis paprikapulbrit
0,5 tl värskelt jahvatatud musta pipart
2-3 cm tükike kaneelipulka
2 loorberilehte
0,25 tl (või natuke vähem) teravat tšillipulbrit või pool punast toorest tšillit
5 spl oliiviõli
Meresoola maitse järgi
Siledalehelist lehtpeterselli kaunistamiseks ja supi peale panekuks

Valmistamine
1. Haki sibul, küüslauk ja ingver peeneks, pruunista kergelt oliiviõlis
2. Lisa kõik vürtsid ja pruunista veel 1 min, et maitsed vabaneks
3. Lisa vett ja lase keema tõusta
4. Lisa tomatokonservid ja porgand ning keeda 20 min.
5. Lisa kikerherned ja kuivavatud läätsed, maitsesta soolaga peaaegu parajaks
6. Keeda 25 min. Samal ajal haki petersell supile pealepanekuks.
7. Sega supp läbi, maitsesta vajadusel soolaga ning serveeri kohe.
Valmis!!

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