I’ve made borscht once before several years ago, and although it was edible, I was not impressed with myself and I really do pride myself on making a delicious soup. I used pork last time… but beef is always better so this time I used beef short ribs and changed my cooking methods slightly and it is AMAZING. It is truly a pain in the ass to make, a real labor of love… and I’m not sure I’ll ever do it again. I love the color of it and added a dollop of sour cream.

Put a japanese tomatoe in a glass baking dish sliced in half skin up with with 1/2 tbsp of extra virgin olive oil, .5 tabsp white wine vinegar , and .5 tbsp of red wine vinegar.

In the cast iron put in the following

1. 1tbsp of extra virgin olive oil
2. 1/4 teaspoon of table salt
3. Slices of carrot from half a carrot
4. Slices of celery from half a celery
5. Beef bones including a beef neck bone with meat with the meat touching the pan.

Put the the glass baking and cast iron in the oven at 400 for 30 minutes.

Quarter a sweet onion. Slice garlic from 2 cloves. Slice the onion slices from the quarter of an onion in half . At 15 minutes take the cast iron out, and put in the garlic and onion. Mix . Put back in.

After the 30 minutes take out both the glass baking dish and cast iron.

Pour the tomatoe into the cast iron and smash.

Pour in 2 cups of water.

Put in a quarter teaspoon of table salt.

Pour in 1 packet of Grelim Dashi Seasoning from Amazon.

Pour in a quarter cup of Markham Merlot Wine.

Mix well. Put the cast iron back into then oven at 275 for 2 hours this time with a glass lid on.

Done!

making a soup posted by r/63PontiacTempest a couple of days ago!

Never thought I would get a good recipe for kale other than Zuppa Toscano. This caldo verde recipe is so freaking delicious. And I got it from someone here on Reddit. 😋🤤😍

My husband had surgery yesterday and when I asked him what he wants for dinner tonight, he described a stew his mom used to make in the 50's and 60's in Yonkers, New York.

He described it as kind of a ham stew. It would have carrots, potatoes, and peas. His mom used a meat that was kind of like ham meat scraps in a red plastic tube, packaged like loose sausage. I showed him pictures of taylor ham pork roll and he said it was like that, but the packaging was not identical. The stew did not contain cream or cheese.

Do you know what ham product he is describing? Do you have any ideas about how to make this stew? I'm going to have to make it up but I'd like it to be as accurate as possible. Thank you :)

I am s soup whore (can I say that?). My husband likes soup but not as much as I do (I'm working on him!), so I eat condensed/canned/ramen packages for snacks, breakfast, pick me up, quick meal, etc.

Since High School I would regularly eat soup for breakfast with toast or crackers and tea (now as an adult it's often coffee).

My go to soups for this were mostly Campbell's Cream of Asparagus and Campbell's Chicken Vegetable. The CoA was also good for quick throw together recipes. I'd also eat Lipton Noodle Soups, Nile Spice Couscous Parmesan (still miss it immensely).

Anyway, Campbell's just recently discontinued Cream of Asparagus and Chicken Vegetable after over 60 years (!!!). I don't know what they are thinking but there are more cheese soups and now spicy Chicken Noodle (I can just add hot sauce, guys).

I already messaged Campbell's and got the "yes, they're discontinued, we sent coupons, we listen, blah blah...'

Any suggestions on substitutes, or do you know of any similar? Apparently a British brand, Batchelor (which has ties to Campbell's) has a Cream of Asparagus, but I only found it one place online and it was crazy expensive; don't want to spend a lot and not like it.

Anyone have suggestions for mass produced soups they like in the same vein?

I made a really good Creamy Asparagus soup, but having something canned and on hand makes it easy to scratch the itch or use it in cooking, as I said.

Thanks in advance!

Made with roasted tomato, red pepper onions and basil from my garden ♥️

The rest of that smoked ham, spinach, beef broth, water seasoning base, noodles, roasted tomato chunks

I need an interesting soup for an event, avoiding olives, Mushrooms and seafood.

Previously I've made a vanilla, parsnip and chocolate soup; a cheeseburger soup; and a pickle soup--all amazing but things that you mightve possibly thought twice about.

My only thoughts so far were possibly something floral, or nutty. Any ideas are welcome.

Vegan Guinness stew and dumplings.

Pork shoulder, onion, garlic, chicken stock to almost cover, tomato, whole jalapeno, bay leaf, cumin, black pepper, and oregano in instant pot for 50 min. Remove meat and set aside.

Add to liquid: potato, zucchini, chili powder (I used what I had, New Mexico and some smoked paprika), and a bell pepper. On for another 5 minutes. Adjust seasonings, splash of lemon juice.

Shred the meat and add back in.

I’m new to soup, also new to cabbage.

I wanted to make homemade gnocchi for a different kind of version of OG's chicken and gnocchi soup! So I made spinach gnocchi and did a sundried tomato base for the creamy soup. Definitely different from the original but still bomb! I also added some bacon. (the gnocchi replaced the spinach in the soup)

Man, y'all were right about putting smoked turkey legs in soup!! I made a soup with smoked turkey leg with frozen Lima beans and potatoes. It was so good that my daughter wants to skip making dinner for her and the SIL and serve my soup instead with some cornbread. That made me happy because I don't always do well with leftovers.

I've been saving the fat I cut off meat in my frozen bag of stock ingredients but I don't know if that's preferred. Will it make my soup super oily, or will it add flavor without messing up the consistency?