Gypsy Soup Food

GYPSY SOUP

Gypsy Soup image

Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers.

Provided by Yogi8

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 large chopped onions (2 cups)
2 garlic cloves, minced
1/2 cup chopped celery (1 large stalk)
2 cups peeled chopped sweet potatoes
3 cups vegetable broth (or other flavor)
1 bay leaf
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil
1 dash cinnamon
cayenne pepper, to taste
1 cup chopped tomato (fresh or canned)
3/4 cup chopped green pepper (1 large)
1 1/2 cups cooked chickpeas
1 tablespoon soy sauce or 1 tablespoon tamari

Steps:

Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
Stir in soy sauce and serve.

GYPSY SOUP

Gypsy Soup image

This is a total vegetarian soup - you can add subtract to the ingredients and I can't imagine you can change the flavors to much - enjoy with a nice big slice of bread - or a simple salad.

Provided by Ravenseyes

Categories Vegetable

Time 1h55m

Yield 16 serving(s)

Number Of Ingredients 24

Ingredients

3/4 cup pearl barley (rinsed and drained)
5 1/2 cups water
1 1/2 teaspoons salt
1/4 cup olive oil
1 cup onion (chopped)
4 tablespoons garlic (crushed)
1/4 cup flour
1/2 cup wine (red)
2 tablespoons soy sauce
2 teaspoons paprika
1 teaspoon thyme (dried)
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 teaspoon pepper (fresh ground)
3 cups potatoes (cubed)
2 1/2 cups carrots (cubed)
1 1/2 cups green beans (1-inch lengthes)
2 cups broccoli florets
2 cups cabbage (coarsely sliced)
1 cup celery
1 teaspoon red pepper flakes
14 ounces corn
3 cups fresh spinach
4 cups chicken stock

Steps:

Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.

JOE GREY SOUP (TRADITIONAL GYPSY RECIPE)

Joe Grey Soup (Traditional Gypsy Recipe) image

A Romany Gypsy recipe for a cheap and filling sausage and potatoes soup from Paula Stanford. Paula Stanford married into a large Romany Gypsy family 12 years ago. Although they no longer follow the travelling life the family still spends most of the time outdoors and Paula says she is happiest cooking for the family around the fire on a winter's night. This recipe came from her husband Henry and is important to them because it helps to keep their gypsy heritage alive even though they no longer travel. Like most traditional Romany recipes, its easy to make and can feed a large family cheaply.

Provided by English_Rose

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
4 links pork sausage
8 slices unsmoked back bacon, rindless
2 onions, chopped into large chunks
5 tomatoes, sliced
5 medium potatoes, sliced
3 beef bouillon cubes
bread, to serve
butter, to serve

Steps:

Heat the oil in a large deep frying pan and brown the sausages. Remove from the pan and cut each sausage into 3 pieces. Return to the pan.
Cut each bacon slice into 3, add to the pan and cook until browned.
Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan.
Continue cooking and add the sliced potato. Cook until the potatoes are soft - you may need to top it up with more boiling water from the kettle.
Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft.
Serve on plates (not bowls) with lots of fresh chunky bread and butter.

Nutrition Facts : Calories 390, Fat 21.4, SaturatedFat 6.7, Cholesterol 34.2, Sodium 693, Carbohydrate 39.4, Fiber 5.7, Sugar 6, Protein 11.4

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