MUSHROOM-CARAWAY SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
- Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.
Nutrition Facts : Calories 252, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 510 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 11 grams
POTATO AND SAUERKRAUT SOUP WITH KIELBASA
To ensure a balanced flavor, rinse the sauerkraut before adding it to this soup. This tones down the intense sharpness of the sauerkraut and allows the smokey kielbasa and other aromatics to shine through.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
- Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
- Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
- Divide the soup among bowls. Top with the chopped celery leaves and dill.
Nutrition Facts : Calories 660, Fat 49 grams, SaturatedFat 22 grams, Cholesterol 129 milligrams, Sodium 1940 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 17 grams, Sugar 8 grams
HUNGARIAN GOULASH WITH CARAWAY AND SOUR CREAM
Make and share this Hungarian Goulash with Caraway and Sour Cream recipe from Food.com.
Provided by MarieRynr
Categories Meat
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until crisp, then crumble and set aside.
- Add onions to skillet and brown on medium low in drippings.
- Stir in paprika and caraway seed.
- Cook for 10 to 15 seconds, stirring.
- Add meat.
- Stir to coat evenly withpaprika.
- Add 2 cups of the tomatoes, cover and simmer for 1 hour, until meat is almost tender.
- Season to taste with salt and pepper.
- Add potato and cook 25 minutes more, until potatoes and meat are both tender.
- Stir in reserved tomatoes and heat thru.
- Sprinkle with reserved bacon and serve with sour cream if desired.
RED CABBAGE, APPLE AND CARAWAY SOUP
Make and share this Red Cabbage, Apple and Caraway Soup recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium-high heat.
- Add onion and sauté for about 5 minutes.
- Reduce heat to medium.
- Add apples and sauté until tender, for about 4 minutes.
- Add cabbage and sauté until softened, about 6 minutes.
- Add caraway seeds and stir 1 minute.
- Add broth, wine vinegar and honey.
- Bring to boil.
- Reduce heat to medium-low.
- Cover and simmer for 30 minutes.
- Uncover and simmer for another 30 minutes.
- Season with salt and pepper.
- Add a dollop of sour cream on top of bowls.
- Sprinkle with parsley.
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