Peasant Soup Like Olga S Recipes

PEASANT SOUP (LIKE OLGA'S)

Steps:

• In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
• Drain off fat.
• Add tomatoes, garlic, bay leaf and broth.
• Bring to a boil.
• Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
• Then reduce to simmer for 30 minutes.
• Salt and pepper to taste.
• Serve with toasted pita bread triangles.

PEASANT SOUP (LIKE OLGA'S)

Steps:

• 1. In a large pot, brown lamb, onion and celery only until lamb is no longer pink. 2. Drain off fat. 3. Add tomatoes, garlic, bay leaf & broth. 4. Bring to a boil. 5. Add Quick barley, zucchini, frozen vegetables, thyme, oregano & parsley 6. Then reduce to simmer for 30 min. 7. Salt & pepper to taste. 8. Serve with toasted pita bread triangles

PEASANT SOUP

Steps:

• Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender., Discard bay leaves. Add oil and heat through.

PEASANT SOUP

Steps:

• also need (bottle red Bordeaux wine, for the chef and the last few swallows of soup).
• Heat a coup pot over medium high heat with olive oil.
• Add the vegetables and ham to the pot as you chop them.
• Add cabbage to the pot and sprinkle with sugar and salt.
• Add 2 cups of water and cover.
• Steam the cabbage for 15 minutes.
• Uncover the pot and add the broth and beans. Bring to a boil.
• Reduce heat and keep at a low simmer.
• Adjust the salt and pepper. Serve with crusty bread, and don't forget to down the last few swallows with your trusty Bordeaux!

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

HEARTY PEASANT SOUP

Steps:

• Heat oil in a large saucepan over medium heat and add onion and garlic. Season with salt and pepper; cook, stirring frequently, until onion is softened, 4 to 5 minutes.
• Add tomato paste and vinegar; cook, stirring frequently, until slightly darkened, 2 to 3 minutes.
• Add tomatoes (with their juice), beans, broccoli rabe, and 4 cups of water. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until broccoli rabe is tender, 8 to 10 minutes. Season with balsamic vinegar, salt, and pepper to taste.
• To serve, place a slice of toasted bread in the bottom of each serving bowl; ladle soup over toast.

PEASANT SOUP

Steps:

• Bring a large pan of water to the boil. Add the stock cube and stir.
• Throw in all of the vegetables and flavorings and leave on a medium simmer for around 30 minutes or until they are all soft.
• Using a handheld food processor, blend the soup until its smooth. (If you find your soup is thin, add 1tbsp cornflour to a little water and mix well before pouring into the pan)
• Add the potatoes and ham and leave till the potatoes are soft but not mushy.
• Serve with a handful of cheese and a few slices of crusty bread.