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Beet & Cabbage Borsch
Black Bean Soup
Bobbi's Mushroom Soup
Cabbage Soup with Pork
Curried Carrot Bisque

Curry Soup
Tom Yum Soup
Hot & Sour Soup
Hungarian Goulash
Leek and Potato Soup

Manhattan Clam Chowder
Minestrone Soup
Moroccan Lentil Soup
Rich Meat Broth
Split Pea Soup with Ham

Split Pea Soup with Ham (2)
Turkey Soup

Beet & Cabbage Borsch

8 servings

6 small beets, peeled and diced, about 4 cups
3 small beets, peeled and grated
   (3 bunches total, about 9 beets)
1 medium onion, diced
1 lb lean stewing beef, diced
    alt: chicken breast or pork or sausage
8 cups (64oz) beef stock
3 medium carrots, peeled and diced, about 2 cups
1 large potato, peeled and diced, about 2 cups
2 stalk celery, sliced, about 1 cup
½ medium red cabbage or 1 small, diced, about 6 cups
1 (14 ounce) can diced tomatoes
2 cloves garlic, crushed
3 tablespoons fresh lemon juice, more to taste
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano or thyme
2 bay leaves

Brown beef/chicken, the onions, garlic in oil in a large pot. Add half the stock, bring to boil and simmer for 45 min or longer.

To the other half of the stock in another pot, add grated beet and seasonings. Bring to boil and simmer for 45 min. Strain, add to other stock.

Add remainder of the beets. Simmer about 30 minutes. Add the potatoes, cabbage and celery and simmer for an additional 15 minutes. Add carrots and tomatoes and cook until just tender, about 10 min.

Add lemon juice. The soup is perfect when the sweet taste of the beets is slightly altered by the sour taste of the lemon juice.

Garnish with sour cream and a sprinkling of fresh dill.

    

Hungarian Goulash

3 medium onions, diced
1 lb lean stewing beef, diced
    alt: chicken breast
8 cups (64oz) beef stock
2 medium carrots, peeled and diced
1 medium parsnip, peeled and diced
1 large potato, peeled and diced
2 stalk celery, sliced
2 green pepper, sliced
     alt: 1 red, 1 green
1 (14 ounce) can diced tomatoes
2 cloves garlic, crushed
3 tablespoons fresh lemon juice, more to taste
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon Hungarian hot paprika
     use½ this for a milder recipe
2 tablespoon Hungarian sweet paprika
2 bay leaves
1 teaspoon ground caraway seed

Brown the onions in oil in a large pot. Sprinkle with the paprika, and continue to stir. Add the meat and continue to saute until it starts to brown. Add the spices and the stock, bring to boil and simmer for 90 min.

Add remainder of the vegetables. Simmer about another 30 minutes.

Manhattan Clam Chowder

1 large diced onion, or a leek
1 diced red pepper
2 stalk celery, diced
1 cup diced carrots
1 large potato, diced
4 to 6 (6.5 ounce) cans minced clams
   Bar Harbour Brand preferred
3 cups broth, about
2 (16 ounce) can diced tomatoes
2 teaspoon salt
ground black pepper to taste
2 teaspoon dried thyme
(optional) 8 oz clam juice, add to clam liquid
   only if using smaller amount of clams.

Drain clams and reserve liquid. Add enough broth to reserved liquid to make 6 cups.

Sauté the vegetables then in a large saucepan pour clam juice and broth mixture, undrained tomatoes, Sautéd vegetables, potatoes, spices. Cover and simmer for 30 to 35 minutes.

Remove the pan from the heat. Mash some of the potatoes to thicken the broth, optional. Add clams to the saucepan and bring back to a boil momentarily. Serve hot.