Soljanka - original GDR soup

When growing up I spent quite a bit of time in the GDR (former East Germany). One of the foods that I ate there as a starter many a times was a soup called Soljanka, which created as a way of using up left overs - what a frugal thing to have :)

The recipe here is actually an original from the GDR. I cannot remember where I have it from but I found it in one of my recipe folders and decided to actually make it this week...

This is enough for a family of two adults and two smallish kids as a main meal

500 g meat - anything really goes, fillet, cheap cuts, even sausages or deli meat.
1 large onion
1 tbs oil
1 small jar of pickled cucumbers, 400 g - the ones in vinegar not salt!!!!
1 can of crushed tomatoes, 425 ml
a little chopped garlic (optional)
3/4 liters broth
1 dash of dry white wine
3 tablespoons sour cream or creme fraiche (parve)

Cut the meat into small cubes. Peel the onion and chop.
Heat the oil in a pot and fry the meat and the onion.

In the meantime, cut the pickles into small pieces.

Add the pickles, tomato, tomatoe sauce, garlic (if using), broth and white wine. Bring everything to a boil and cook over medium heat for about 40 min, stiring occasionally.

Serve the soup garnish each with a dolop of sour cream or creme fraiche.

Serve it with slices of bread.

Tip: I remember it being a mix of meat and deli meat. I actually make it with about 300gr of a cheap cut and 200gr of deli meat that I buy as one piece and not sliced.

Red Beef curry

I love Indian food, totally dig it. But going to an Indian restaurant is not something that I like too much. First, what we get in this country is not really that good. And if I eat abroad I have to stick to vegetarian dishes.

This very simple dish only requires the most basic ingredients and is quick to make.

Serve it over Basmati rice for a very filling dinner

1.5 tsp oil (or 1 Tbs Gee)

1/2 Tbs red pepper

1/2 tsp curry

1 tsp paprika

1 garlic clove

1 cardamon pot, slightly broken, but so that you can fish it out later

1/2 tsp each of cinnamon and pepper

500gr beef stew meat

1 can coconut milk

Heat the oil in a heavy based pan on medium high heat.

Add the spices and fry them slightly until fragrant (make sure not to burn it).

Add the meat and brown it for a few minutes. Then add the garlic and fry it for a few seconds.

Pour in the coconut milk. Put a lid on the pan. Reduce the heat to very low and simmer until done (this takes about 2-3 hours, add water if

needs be).

If you serve it with rice and a light side salad this is a hearty meal for four.

Chinese Egg Drop soup

Do you love Chinese food? I could literally eat it once or twice a week. One of the dishes I love is egg drop soup, but I am just not prepared to pay the prices they ask for... so, here is a simple recipe that you can make even if you have nothing left in your fridge. This recipe is enough for 2 people.

3 cups chicken broth (either self made, out of a can or made with bouillon powder/cubes)
2 tbs cold water
1 tbs cornstarch
1 egg, slightly beaten
1 spring onion, finely chopped (both white and green part)

In a small pot bring chicken broth to a boil. While you are waiting for the broth to boil combine water and cornstarch; stir into boiling broth.
Stir a small amount of hot broth into the beaten egg. Add the egg mixture slowly (slight drizzle really) into the hot broth, stirring ALL the time. Cook until clear and slightly thickened, stirring constantly.
Garnish with scallion.

TIP: You can add either cooked rice, tofu, rice noodles or some bok choy at the beginning for a heartier soup.
Also, if you find the soup not salty enough, season it with soy sauce, not with salt, for a more authentic taste.

Quick Beef & Pasta One-Pot-Wonder

Ingredients

1 lb ground beef
1 large onion, chopped very fine
1 clove garlic, chopped
1 can (14.5 oz) diced tomatoes
1 small can (15 oz) tomato paste
1 Tbsp Worcestershire sauce
salt and pepper to taste
2 cups dry small pasta, e.g cork screw or elbow macaroni

Preparation

Brown ground beef in a large pot (no oil is needed). Once the meat is brown add the onion and continue cooking it. Cook over medium heat until soft (about 5 min).
Add garlic, tomatoes, tomato paste, Worcestershire sauce, salt and pepper to the beef mixture. Take the can that the tomato paste came in, fill it twice with water and add the water to the meat mixture. Reduce heat and simmer 20 minutes.

While the beef mixture cooks, boil the pasta al dente, drain.

Add the macaroni to the beef mixture and stir well.

Those who don't keep kosher can serve it sprinkled with a little bit of cheese.