Peasant Soup Like Olgas Food

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.

PEASANT SOUP (LIKE OLGA'S)

Steps:

• 1. In a large pot, brown lamb, onion and celery only until lamb is no longer pink. 2. Drain off fat. 3. Add tomatoes, garlic, bay leaf & broth. 4. Bring to a boil. 5. Add Quick barley, zucchini, frozen vegetables, thyme, oregano & parsley 6. Then reduce to simmer for 30 min. 7. Salt & pepper to taste. 8. Serve with toasted pita bread triangles

COPYCAT OLGA'S PEASANT SOUP

Steps:

• In a large pot or Dutch oven, sauté store bought gyro meat over medium-high heat until slightly browned. Drain any extra grease/oil from the meat, transfer meat to a bowl.
• Reduce the heat to medium, and sauté the diced onion and minced garlic for 2-3 minutes or until just tender and fragrant. Transfer the gyro meat back into the pot. Stir in the frozen peas, carrots, and green beans, and allow to cook until just tender, about 5 minutes.
• Add the chicken broth, tomato juice, and zucchini stirring to combine. Stir in the dried thyme, oregano, garlic powder, salad supreme seasoning. Increase the heat and bring to a boil for 10 minutes. Stir in the barley. Reduce heat to low and simmer, cooking the soup for about 10 more minutes. Season with salt and pepper, to taste. Add any additional seasonings, as desired.

SLOVENIAN PEASANT SOUP

Steps:

• Place all of the above in 2 quarts of water.
• (or I was thinking -- chicken broth).
• Cook slowly for 1 1/2 hours, than mash thru a coarse strainer and add sour cream, serve.
• Sprinkle chopped chives on top for garnish.

PEASANT SOUP

Steps:

• Bring a large pan of water to the boil. Add the stock cube and stir.
• Throw in all of the vegetables and flavorings and leave on a medium simmer for around 30 minutes or until they are all soft.
• Using a handheld food processor, blend the soup until its smooth. (If you find your soup is thin, add 1tbsp cornflour to a little water and mix well before pouring into the pan)
• Add the potatoes and ham and leave till the potatoes are soft but not mushy.
• Serve with a handful of cheese and a few slices of crusty bread.

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.