Mennonite Leek Soup Recipes
CABBAGE BORSCHT MENNONITE SOUP
This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.
Provided by Alea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 14
Steps:
- Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
- Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g
MENNONITE LEEK SOUP
Adapted from my More with Less Cookbook-but it doesn't mean less flavor! This is a light yet filling and delicious soup. My kids enjoy eating it with a straw!
Provided by Kaarin
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken stock to boil.
- Add leeks, potatoes, carrots and celery.
- Simmer 30-45 minutes until veggies are soft.
- Add seasonings and simmer another 30 minutes.
- Puree in batches in blender.
- Serve hot or cold.
Nutrition Facts : Calories 121, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.3, Sodium 719.3, Carbohydrate 26.5, Fiber 4.5, Sugar 6.1, Protein 3.3
MENNONITE NOODLE SOUP
This is a recipe from my Mother in Law who was from a Mennonite family in Manitoba. This soup Is common there, and they just call it simply "Noodle Soup". This will be unlike any other Chicken Noodle you have had. There are healing qualities in the cinnamon and anise, a great elixer for colds/flu. I love it, hope you do too!
Provided by Leslie
Categories Clear Soup
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Skin the chicken so it is not so fatty.
- Put chicken and broth in a big pot.
- Add anise, bay leaves, pepper and cinnamon stick.
- Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
- Add butter and simmer for about 1/2 hour.
- Remove the chicken and pull meat off carcass, place in a separate bowl.
- Skim off any remaining fat from broth.
- Cook your noodles in clean water and place in another separate bowl.
- To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.
CABBAGE & LEEK SOUP
Cabbage Soup? Yes! You won't believe how good this is. This can easily be served at a dinner party too. So good.
Provided by evelynathens
Categories Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
- Cook bacon in a large saucepan over moderate heat until crisp.
- Add leek and cook, stirring, until softened.
- Stir in flour and cook, stirring, for 3 minutes.
- Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
- Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
- Puree soup in batches in blender until smooth and return to pan.
- Stir in half and half and simmer, stirring occasionally, for 15 minutes.
- Stir in dill and season to taste.
Nutrition Facts : Calories 394.3, Fat 17.3, SaturatedFat 6.9, Cholesterol 35.4, Sodium 493.8, Carbohydrate 46.6, Fiber 6.6, Sugar 11.7, Protein 13.3
TRADITIONAL MENNONITE GREEN BEAN SOUP
This is, of course, best with fresh-from-the-garden green beans, but frozen beans work equally well. The original recipe calls for an additional dollop of sour cream before serving, but I've grown up on this stuff just served with milk or half-and-half cream at the table. When I make this now, instead of boiling a ham bone for the stock, I slice up a pound or two of farmer sausage to make the stock and then just leave the meat in the soup. It's a mild soup, so some people add salt or chicken bouillon to give it a little extra flavour. You can also add other fresh veggies as well, like peas and chopped carrots. This is usually served with fresh New Bothwell cheese (here in Manitoba, anyway) and homemade buns.
Provided by Swan Valley Tammi
Categories Clear Soup
Time 1h20m
Yield 4 quarts, approx.
Number Of Ingredients 6
Steps:
- In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
- Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
- Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
- Or, instead of adding sour cream, just serve with cream or milk at the table.
Nutrition Facts : Calories 117.6, Fat 0.3, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 27.1, Fiber 7.6, Sugar 5.1, Protein 4.7
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#lactose #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #soups-stews #potatoes #vegetables #american #low-fat #dietary #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #low-carb #amish-mennonite #inexpensive #egg-free #healthy-2 #northeastern-united-states #free-of-something #low-in-something #carrots #onions #taste-mood #savory #4-hours-or-less
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