Gypsy Soup Recipes
GYPSY SOUP
Found this in Jane Brody's Good Food Book. Also featured in The Moosewood Cookbook by Mollie Katzen. Delicious!!! You can subtitute the vegetables to what you have on hand, like carrots and green beans instead of the potato and green peppers.
Provided by Yogi8
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
- Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
- Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
- Stir in soy sauce and serve.
JOE GREY SOUP (TRADITIONAL GYPSY RECIPE)
A Romany Gypsy recipe for a cheap and filling sausage and potatoes soup from Paula Stanford. Paula Stanford married into a large Romany Gypsy family 12 years ago. Although they no longer follow the travelling life the family still spends most of the time outdoors and Paula says she is happiest cooking for the family around the fire on a winter's night. This recipe came from her husband Henry and is important to them because it helps to keep their gypsy heritage alive even though they no longer travel. Like most traditional Romany recipes, its easy to make and can feed a large family cheaply.
Provided by English_Rose
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large deep frying pan and brown the sausages. Remove from the pan and cut each sausage into 3 pieces. Return to the pan.
- Cut each bacon slice into 3, add to the pan and cook until browned.
- Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan.
- Continue cooking and add the sliced potato. Cook until the potatoes are soft - you may need to top it up with more boiling water from the kettle.
- Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft.
- Serve on plates (not bowls) with lots of fresh chunky bread and butter.
Nutrition Facts : Calories 390, Fat 21.4, SaturatedFat 6.7, Cholesterol 34.2, Sodium 693, Carbohydrate 39.4, Fiber 5.7, Sugar 6, Protein 11.4
GYPSY SOUP
This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth.
Provided by BINGADING
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
- Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.
Nutrition Facts : Calories 137 calories, Carbohydrate 18.2 g, Cholesterol 0.2 mg, Fat 6.2 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 668.7 mg, Sugar 3.2 g
GYPSY SOUP
This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth.
Provided by BINGADING
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
- Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.
Nutrition Facts : Calories 137 calories, Carbohydrate 18.2 g, Cholesterol 0.2 mg, Fat 6.2 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 668.7 mg, Sugar 3.2 g
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- Saute the onion, celery, sweet potato, and carrot in the oil for about 10 minutes, stirring occasionally. Add the salt, paprika, turmeric (if using), basil, cinnamon (if using), bay leaf, and water. Bring to a simmer, cover, and cook until everything is soft, about 15 minutes.
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