Caraway Soup Recipes

MUSHROOM-CARAWAY SOUP

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.

CARAWAY BEEF AND VEGETABLE SOUP

Steps:

• Cook bacon in 3-quart saucepan over medium heat until crisp. Add beef; cook and stir about 5 minutes or until brown.
• Stir in broth, tomatoes, water, chili sauce and caraway seed. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
• Stir in remaining ingredients. Simmer 15 to 20 minutes or until beef and barley are tender.

MUSHROOM CARAWAY SOUP

Steps:

• In a large nonstick saucepan or Dutch oven, heat the oil. Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes. Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes. Transfer to a blender and remove the knob in the lid, puree. Return the soup to the saucepan; bring back through a boil. Remove from the heat and stir in the half-and-half. Serve immediately.

CARROT AND CARAWAY SOUP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.
• Transfer soup to processor; puree. Season to taste with salt and pepper. Do ahead Can be made 1 day ahead. Cover and refrigerate.
• Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.

CARAWAY BEEF SOUP

Steps:

• In a large pot, saute shin bones or steak in a small amount of oil, until they brown.
• Remove from pot and set aside.
• Saute onions, celery and carrots , until they begin to brown, about 5-7 minutes, over medium-high heat.
• Add garlic, and saute for another 1-2 minutes.
• Add water, whatever beef product your little heart has desired, and bring to a boil.
• Let it boil for several minutes until some of the "scum" has collected at the top.
• Now is the time to skim, skim, skim! Get rid of those impurities.
• Add all remaining ingredients at this point, let boil for about 5 minutes, then drop to a simmer for 1 1/2 - 2 hours.
• Serve with a good, crusty bread.

RED CABBAGE, APPLE AND CARAWAY SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion and sauté until golden, about 5 minutes. Reduce heat to medium. Add apples and sautéuntil tender, about 4 minutes. Add cabbage and sautéuntil beginning to soften, 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 30 minutes. Uncover and simmer until cabbage is very tender, about 30 minutes longer. Season soup to taste with salt and pepper. (Can be prepared 6 hours ahead. Refrigerate. Rewarm soup over medium heat before continuing.)
• Ladle soup into bowls. Top each bowl with dollop of sour cream. Sprinkle with parsley and serve.

KOMENYMAGLEVES (CARAWAY SEED SOUP WITH DUMPLINGS)

Steps:

• Heat oil in a pan and add caraway seeds. Toast till they pop.
• Add flour and cook till it browns lightly to make a light roux. Add salt, pepper, and paprika.
• Add water or stock, onion, and parsley. Bring to a boil.
• Cook for about 5 minutes and then strain into a clean pot. Discard solids.
• Combine eggs, milk, and flour to make a thick batter for dumplings.
• Bring soup to a boil again. Drop the dough into the soup by the teaspoonful. Cook for 5-10 minutes, or until the dumplings are cooked.
• Serve hot.