Soup

  • cabbage soup
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Easy cabbage soup

Do you sometimes look at a recipe and think “no way”, or “it would probably taste gross”. Well, this had been my curse with cabbage soup. As much as I LOVE coleslaw, and raw cabbage salads, I could not envision cabbage soup tasting, well, decent.

I was so wrong! This is the easiest, and tastiest […]

Easy cabbage soup
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An easy cabbage soup with bacon is flavorful and hearty
Servings Prep Time
8 servings 20 minutes
Cook Time Passive Time
40 minutes 35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time Passive Time
40 minutes 35 minutes
Easy cabbage soup
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
An easy cabbage soup with bacon is flavorful and hearty
Servings Prep Time
8 servings 20 minutes
Cook Time Passive Time
40 minutes 35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time Passive Time
40 minutes 35 minutes
Ingredients
Servings: servings
Units:
Instructions
  • panfry cabbage
    1. In a large soup pot, over medium heat, pour the oil and heat for 3 minutes. Add the onion and bacon and pan-fry till limp about 7 minutes. Add the shredded cabbage and pan-fry till limp and golden-brown. Add the pepper and season to taste.
  • Add the bouillon or water, cover and simmer for about 30 minutes. Taste to adjust seasoning and serve.
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By |April 17th, 2015|Salty|8 Comments
  • Tomato soup
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Tomato soup with freekeh

Freekeh is an ancient grain used in the region for at least two thousand years. It is basically wheat berries picked early when still green and smoked over an open fire. Freekeh is cooked like rice and has a wonderful smoky flavor, lots of protein, minerals and iron, in short, it is a sound […]

Tomato soup with freekeh
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Tomato soup is served with freekeh, in a creative twist on the traditional use of roasted green wheat.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Tomato soup with freekeh
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Print Recipe
Tomato soup is served with freekeh, in a creative twist on the traditional use of roasted green wheat.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Ingredients
Servings: people
Units:
Instructions
  • freekeh
    1. In a saucepan, pour half the oil and place over medium heat for 3 minutes. Drain the freekeh well and pan-fry for a couple of minutes, stirring till the grains are coated in oil. Add 2 cups of water or stock, salt, pepper and bring to a simmer. Cover, reduce the heat and cook for 30 minutes until the freekeh has swelled and is tender. If it needs more water, add 1/2 cup at a time until it cooks thoroughly.
  • cook tomatoes
    In a large soup pot, heat the remaining oil and pan-fry the onion till golden; add the garlic and stir for a minute then add the tomatoes, chili pepper, tomato paste and remaining water or stock. Add the spices and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the basil at the end. Purée the soup when it is thoroughly cooked, after tasting it to adjust seasoning. Serve it with the freekeh, combining the two in the bowl.
  • purée soup
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By |April 9th, 2015|Salty|3 Comments
  • leek soup
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Leek and potato soup

My close friend Phoebe often jokes about how sparse my house is. One time she quipped “So, did you get rid of the beds today?”. I admit I have a tendency to get rid of things, even when it is not really warranted, it just feels cleaner.

Kind of like this soup, which is a […]

By |March 21st, 2015|Salty|4 Comments
  • soupe au pistou
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Pistou soup (Soupe au pistou)

This famous soup from the county of Nice in the South of France is interpreted in a dizzying number of ways and is a traditional dish in the early Summer (or at least when basil is available). My friend Marcelle Dupuis, a native Niçoise (she speaks the local dialect), shrieked when I told her most cookbooks use […]

By |March 10th, 2015|Salty|11 Comments
  • shroom
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Mushroom soup

Mushroom soup is one of the easiest and most versatile soups. Simple (just mushrooms, onions and nothing else), creamy (with milk and cream), hearty (with meat or chicken). I wanted the soup to be creamy, hearty and filling.
Here is what I came-up with: I used a handful of fajita meat. In Beirut, fajitas […]

By |January 24th, 2015|Salty|4 Comments
  • blog-white-gaspacho
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White Gazpacho (Zouhair Zairi)

I wanted to try this soup, from Chef Zouhair Zairi’s Moorish Fusion Cuisine. One of the reasons is that I have not seen, to my knowledge, anything remotely like this in the Lebanese or Near Eastern cuisine; almonds are always used as a garnish in savory dishes; there is one pudding, called kishk of the […]

By |May 24th, 2014|Salty|5 Comments
  • dup-cabbage-soup
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Cabbage and keshek soup

 

Keshek is a very nourishing food traditionally prepared in rural areas for sustenance year-round; it is a mixture of yogurt and milk fermented with bulgur, dried and ground into a powder. Urbanized Lebanese buy it commercially made; however, there are still plenty of people in the villages who still make it at home. It […]

By |March 31st, 2014|Salty|12 Comments
  • labnieh-fg
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Kibbeh in yogurt (Labniyeh)

This is one of the best (if not the best) kibbeh dishes; we grew up with it, with my grandmother patiently coring the hollow kibbeh balls and stirring the yogurt till thickened. The final kick of flavor was when the cilantro and garlic fried in oil was added to the sauce. In Lebanon, the […]

By |March 26th, 2014|Salty|19 Comments
  • dup-soupe-onion
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Onion soup, French-style

Happy New Year 2014!
Wishing everyone a great 2014. (Hope PEACE will prevail)

We did not have the spectacular fireworks that Dubai exhibited this year; (from what I hear, it  was a Guiness World record) Nevertheless, it was joyful and peaceful; a bit irksome was hearing the firing of blank cartridges nearby, despite an official governmental […]

By |January 1st, 2014|Salty|11 Comments
  • yogurt-and-meat-soup1
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Yogurt soup

 

If I had to make a sweeping statement about Middle-Eastern culinary taste,  I’d say ” You’ve got to love yogurt!”. Yogurt is an intrinsic part of our food. When I was a kid growing up in Beirut, we’d get our weekly supply of yogurt delivered by a man wearing a sherwal (traditional trousers) and wearing a […]

By |February 26th, 2013|Salty|22 Comments