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Dinner for my husband is ready. I already had some potatoe soup now :-) (3:48pm)
Is that a hot dog or Bratwurst? I am always looking for German recipes.
MMMM! what is that soup? it looks very good. I'd love the recipe if you'll share it
Despite the heat, I felt like making vegetable beef soup. I just finished removing the meat from the soup bones and am chopping up onions, carrots, celery, cabbage, rutabaga, and a red potato. Should be ready to eat in about 90 min. Garlic bread on the side.
That sounds good. I've had some stew beef in the freezer for a couple weeks, but still haven't gotten the stew made.
Tonight I will be grilling something called "mustard steak". It's not a steak it's a chuck roast. I marinade the meat (overnight) with simple yellow mustard, granulated garlic and onion, worchestershire sauce and a little soy sauce.
We are also having baked potatos, corn on the cobb, marinaded mushrooms and carmalized onions (placed on top of the meat).
1) 2.6lb floury potatoes
2) the half amount of carrots
3) 1 leek ( is that correct?)
4) 3 onions
5) salt, pepper, nutmeg
6) 17 oz full milk
7) a bunch of fresh parsley
8) some sour cream
9) a very german thing for the taste: MAGGI ( do you know this? :-)
You need 2 pots:
In the first pot boil the potatoes and onions in salty water. Use enough salt, otherwise the soup will taste watery!!!
As soon as the potatoes are soft ( done) remove from oven, put in a strainer and return into pot. Chop the parsley and add milk to pot, puree everything together and set aside.
Second pot: Cook carrots with the leek in salty water ( cannot go in only one pot because of different cooking times)
as soon as carrots are soft, remove from oven, put in a strainer but KEEP 17 to 20 oz of the broth!!! Return carrots to pot and puree also. Like shown on picture 6 now put both pots in one pot!
Now add the broth to your own liking. If you like soup less or more thick. Stir in the sour cream and season with nutmeg, salt, pepper and MAGGI ( when you have). Serve with sausages. Frankfurter or Wiener.
That`s it. If the soup is still to thick ( we like the potatoe soup thick) and dont have more leftover broth, you can use some instant vegetable broth or some more milk.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by lubby
MMMM! what is that soup? it looks very good. I'd love the recipe if you'll share it
Quote:
Originally Posted by MelanieGermany
okay:
what you need is on the first picture:
you need for 4 persons:
1) 2.6lb floury potatoes
2) the half amount of carrots
3) 1 leek ( is that correct?)
4) 3 onions
5) salt, pepper, nutmeg
6) 17 oz full milk
7) a bunch of fresh parsley
8) some sour cream
9) a very german thing for the taste: MAGGI ( do you know this? :-)
You need 2 pots:
In the first pot boil the potatoes and onions in salty water. Use enough salt, otherwise the soup will taste watery!!!
As soon as the potatoes are soft ( done) remove from oven, put in a strainer and return into pot. Chop the parsley and add milk to pot, puree everything together and set aside.
Second pot: Cook carrots with the leek in salty water ( cannot go in only one pot because of different cooking times)
as soon as carrots are soft, remove from oven, put in a strainer but KEEP 17 to 20 oz of the broth!!! Return carrots to pot and puree also. Like shown on picture 6 now put both pots in one pot!
Now add the broth to your own liking. If you like soup less or more thick. Stir in the sour cream and season with nutmeg, salt, pepper and MAGGI ( when you have). Serve with sausages. Frankfurter or Wiener.
That`s it. If the soup is still to thick ( we like the potatoe soup thick) and dont have more leftover broth, you can use some instant vegetable broth or some more milk.
Tonight, I am going to have a mince burger with tobacco onions and tomato sauce along with some chips. Yes i'm sure you can tell by now I like chips.
Won't be ready for 20 mins or so though.
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Last Night's Dinner
