a reply to:
Granite
MY mamas world famous chicken soup, kills H1n1 and all other nastry bugs (disclaimer :not really)
Both soups below are from the ol' family village that had no water and electricity (still doesn't)
The best SChicken soup is made with hens. These old chickens have more flavour that make the tastiest soups. Hens are large and will make a very
greasy soup if you’re only filling a standard size stock pot.
Makes about 12 cups of broth
otherwise....
1 to 1 1/2 pounds of chicken pieces (legs, thighs, backs, necks, wings) or one-quarter of a hen
1/2 pound to 1 pound of beef bones (with or without meat, preferably with marrow)
1 onion, peeled
1 large carrot, peeled
1 medium parsley root with tops attached, peeled
2 stalks celery (I like to use 1 green stalk and 1 yellow stalk from the centre of the bunch)
2 cloves garlic, peeled
6 litres cold water (or enough water to fill to the top and cover all the ingredients)
4 or 5 peppercorns
2 teaspoons salt
Add all of the ingredients to a large stock pot and cover with water. Toss in the peppercorns and salt and over medium-high heat, with the lid of the
pot covering it half-way, bring to a simmer. This will take about a half hour or so, since the water is cold. It is important to use cold water so
that all of the ingredients come to temperature together.
Shortly before the contents come to a boil, you will notice foam starting to accumulate on the surface. Skim these impurities off with a spoon. As
soon as you see the stock come to a simmer turn down the heat to low. You are looking for only the smallest bubbles to break the surface. Anything
more will create a cloudy soup. Impurities will continue to rise to the surface for the next half hour or so, continue skimming periodically until
gone. Continue took simmer gently with the lid off for no less than 3 hours.
And you have a Hogwarts worthy anti cold and flu Potion ready to go.
I love minestrone, but it doesn't have enough "kick" in it. Chorba is a middle eastern and european peasant soup, like the minestrone, but has lots
of flavour and EVEN CHUNKIER.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
1 lb. lamb loin chops or beef stew meat
2 onions, finely minced
3 tomatoes, peeled seeded, then crushed
3 carrots, thinly sliced
2 celery stalks, thinly sliced
3 medium sized potatoes, chopped
2 turnips, chopped
1/4 cup fresh parsley, chopped very fine
2 tablespoons tomato paste
1 teaspoon black pepper
1 teaspoon kosher salt
1/4 cup lemon juice
1/4 teaspoon tumeric
1/4 teaspoon ginger
1/4 teaspoon saffron
1 1/2 cups dried chickpeas or garbanzos, soaked overnight
edit on 5-6-2014 by zazzafrazz because: (no reason given)