EGGPLANT SUPPER SOUP
Hearty eggplant soup made with ground beef and vegetables.
Provided by SWOOTTEN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
- Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.
Nutrition Facts : Calories 204 calories, Carbohydrate 11.7 g, Cholesterol 38.9 mg, Fat 10.2 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 902 mg, Sugar 4.2 g
GRUENKERN(SPELT) SUPPE(SOUP)
Gruenkern/Spelt is a member of the wheat family and makes a delicious soup. When I was a very little girl I would cross the street to my (adopted)Grandparents' house and eat their delicious Gruenkern Suppe. It is a wonderful German-Jewish dish. I just made it and am going to modify the recipe. It tasted great, but it was the wrong consistency. I used my stick blender and partially pureed the soup and added some beef broth to get the creamy consistency that I remembered.
Provided by mandabears
Categories Grains
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and soak the Gruenkern (spelt) overnight.
- Drain the Greunkern.
- Saute the onion in vegetable oil until brown.
- Combine the Gruenkern, onion, water, salt and pepper, and onion soup mix.
- Cook on low for 2 hours.
- Add the meat and cook for 4 hours.
- Check the seasonings and adjust to taste.
- Add water as needed.
- The consistency should be very thick/stew consistency.
- Cook for 2 more hours or until spelt is soft and texture is creamy.
- See additional notes.
Nutrition Facts : Calories 300.2, Fat 4.1, SaturatedFat 0.6, Sodium 488.2, Carbohydrate 58.6, Fiber 8.8, Sugar 6.2, Protein 11.7
GUGELHUPF
Gugelhupf is a classic German and Austrian cake that is baked in a gugelhupf pan, which is similar to a Bundt® pan, just a bit higher. Germans like their cakes on the dry side because they are traditionally eaten in the afternoon with a cup of coffee or tea ("Kaffee und Kuchen").
Provided by Lena
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
- Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
- Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 418 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 23.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.9 g, Sodium 42.3 mg, Sugar 29.5 g
FRUIT SOUP (FRUCHTSUPPE)
A recipe from my German grandmother -- very refreshing on a hot day! Serve with a sprinkle of cinnamon.
Provided by JAZZY-GIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Place prunes and water in a large saucepan and let rest in refrigerator 8 hours or overnight.
- Cook prunes in same saucepan with soaking water over medium heat, covered, 1 hour, until soft. Let cool.
- In a small saucepan over medium heat, cook apples until soft, about 20 minutes.
- Reserve prune water and remove pits from prunes. Puree pitted prunes with cooking water in a food processor or blender until smooth. Combine prune puree and cooked apple in a large saucepan with the cinnamon stick. Combine the potato flour with the half-and-half and stir into fruit mixture. Bring to a boil, then stir in sugar. Reduce heat to medium-low, stir in grape juice and raisins, and partially cover. Let simmer until thoroughly heated, then remove from heat.
- Chill 2 hours in refrigerator before serving.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 54.1 g, Cholesterol 29.8 mg, Fat 9.6 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 36.4 mg, Sugar 40.6 g
NORWEGIAN VEGETABLE SOUP (FERSK SUPPE)
Make and share this Norwegian Vegetable Soup (Fersk Suppe) recipe from Food.com.
Provided by ElaineAnn
Categories Vegetable
Time 4h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepot, bring water, salt, beef and soup bone to a boil. Reduce heat and simmer for 1 hour. During cooking, remove foam that forms on top.
- After 1 hour, add chopped onions and continue to simmer for 1 hour.
- Then add carrots, cabbage, nutmeg, bouillon and pepper. Simmer another 1/2 hour. Remove meat and bones and keep meat warm.
- Prepare sauce by mixing white sauce with vinegar, sugar and horseradish.
- Serve the soup first, then the meat and sauce.
- Tastes good with steamed red potatoes sprinkled with parsley.
Nutrition Facts : Calories 396.6, Fat 32.2, SaturatedFat 13.3, Cholesterol 60.4, Sodium 1380.7, Carbohydrate 13.1, Fiber 2.6, Sugar 7.5, Protein 14.1
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