Army Soup Recipes

ARMY SOUP

Steps:

• Heat oil in a large pot.
• Saute onion, garlic, capsicum and tomato.
• Add beef and cook until browned.
• Add sherry and let it reduce a little and add some of the water to cover the beef.
• Let simmer for about 20 minutes.
• A pressure cooker takes less time.
• Add rest of the ingredients and water and bring to the boil.
• Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
• If using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat.
• Sometimes when using a pressure cooker it becomes quite watery. If you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened.

BUDAE JJIGAE (ARMY STEW)

Steps:

• Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.
• Add the broth, and stir in the seasoning.
• Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)

BUDAE JJIGAE (KOREAN ARMY BASE STEW)

Steps:

• Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
• Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
• Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.

PASULJ (SERBIAN WHITE BEAN SOUP)

Steps:

• Soak beans in plenty of cold water overnight. Drain.
• Combine beans, water, and and ham hock in a large pot and bring to a boil over medium-high heat. Skim off any foam and season with salt and pepper. Reduce heat and and simmer for 1 hour.
• Add carrots, red potatoes, celery, onion, bay leaf, and peppercorns; bring to a boil again. Reduce heat and simmer for 1 more hour.
• Remove ham hock and cut off meat from the bone. Return to the soup.
• Meanwhile, heat oil in a saucepan over medium-low heat and cook garlic until fragrant, about 1 minute. Stir in flour and cook, stirring, until lightly brown. Remove from heat and stir in paprika until well combined. Return to stove over low heat and stir in 1 cup of soup liquid, mixing until well combined. Pour mixture back into the soup pot and simmer for 5 minutes. Adjust seasoning with salt and pepper.