Proud of this one- I made my own broth out of bone broth packets and boiled down veggie scraps, made my own pickled mustard greens (3 days), braised the beef and all the spices down yesterday for 3 hours. Many hours and days went into this dish and it was so satisfying to finally enjoy!
Wanted to share my most recent bake which after a couple misses came out decent. Having it for lunch now along with some goulash i made the other day:)
I received starter from my friend and i have been experimenting a little bit with regards to timing and so on. Its been a while since i did sourdough so im still getting back into it.
550g of flour of which around 60g was wholemeal ölandsvete, 60g of stone milled organic wheat, and the rest a quite strong ölandsvete (Swedish heirloom wheat, sounds pretentious i know). Its around 15% protein so i felt i could increase water weight .
440g water (80%)
About 25% starter and 2.5% salt.
Mixed and let rest for 30 mins, then did 2 sets of stretches half an hour apart . Used the bulk o Matic program to determine when id reach my desired rise of 55% which would be 8 hours later at around 20:00 based. I took an aliquot jar and put some dough in it. It was at the 3cl marking and determined at my temp of 23 deg celsius, it should rise to 4.6cl when id reach 55% increase in volume.
Forgot about it for a couple hours and did some coil folds about 2 hrs later. At that point my aliquot was at 4cl so i figured the rise went faster than expected , plopped it onto my Workbench and quite sloppily folded it into a log shape. It was quite sticky still at this point . At this point the aliquot had risen to my 55% target so i threw it in a loaf pan and put it in the fridge for cold retard.
Then i baked for 15m with steam at 250 degrees Celsius, and another 25-30 at around 220-200.
Im pleased with how it turned out!
“Teaching” what I’ve learned and looking for feedback has always been the best way for me to learn so I figured I’d try it here :)
Start on low heat with your base (mirepoix or others) in oil or butter for 15+ min. Seems like some things like garlic can burn and should be added later?
Add spices. I’m confused here as to what spices I should be adding now vs later or if generally they should all go in now? Like bay leaf, whole peppercorns, paprika, thyme etc. - would you throw them all in now or should some wait until you add broth or at the end? Should I add more oil at this step for the “blooming”? Does salt go in now too?
Add any broth/water and begin adding things in order of cooking time, i.e. meat and root vegetables first then fast cooking stuff like summer squash at the end. Are there any vegetables that should be added before this step and allowed to simmer with the spices?
Seems like a lot of recipes call for adding tomato or lemon or some other acid at the very end and then salt/pepper to taste. I haven’t been making creamy soups since the soup making has been part of my weight loss journey but seems like that (cream, coconut milk etc) generally goes in at the end, too
Just a general thing, it seems like having both a variety of flavors and textures is key (I guess that goes for most cooking). I made one with just mushy vegetables and I’m seeing why most recipes call for pasta, barley etc and protein whether it’s beans or meat
I was introduced to this soup first on tiktok and mashed up a bunch of different ingredients and techniques from various different videos I saw. Here’s my version:
Small beef chuck roast (could also use shank or brisket)
1 pack of beef bones (I used ribs but you could use neck or any other)
2 large Roma tomatoes
3 inch piece of ginger
1/2 a white onion
1 bunch of scallions
8 cloves of garlic
1/4 cup Sichuan fermented chili bean paste
1 or 2 tbs tomato paste
1/2 cup shao tsing wine
1/4 cup light soy sauce
3 tbs dark soy sauce
2 lumps rock sugar
1 large cinnamon stick
3 bay leaves
3 star anise pods
1 piece of dried mandarin peel
1 piece fresh mandarin peel
For serving:
Pickled mustard greens
Prepared fresh wheat noodles
Blanched chinese broccoli or bok choy
Cilantro
Clean the meat and bones:
In a large pot add your beef bones, beef, a quarter of an onion and half your ginger and scallions, cover with an inch of water (for me this was about 10 cups) and bring to a boil, boil for about 10 minutes skimming off the phone. Remove the meat and bones from the pot and place in a large bowl: run under cool water rubbing off any scum from the bones.
Strain the broth:
Place a fine mesh strainer over a large bowl or pot and pour the meet cooking liquid through. Rinse out your pot.
Cook the aromatics:
In the bottom of your pot add some neutral oil and heat until shimmering: throw in your remaining sliced onions, scallions, ginger and garlic. Saute a few minutes and then add in the spices, cook a couple more minutes and then add in the chili bean paste and tomato paste fry this until the oil separates (a couple more minutes) next add in the soy sauces and wine and let boil for a few minutes
Simmer beef:
return the meat and bones to the pot and then pour your reserved broth over top; add in orange peel and rock sugar bring to a simmer and cover, cooking for about 2 hours.
Finish soup:
When meat is tender, remove from the pot and slice, and pick meat from the bones (if any) take soup and strain again through a fine mesh strainer into another pot; discard anything that’s left behind in the strainer, keep soup on low for serving and season to taste with additional soy sauce, sugar, salt and msg to preference
Serve:
Portion noodles and toppings into bowls, ladle hot broth over top and add in generous helping of sliced and shredded beef; enjoy
I’ve been contemplating the hambeen 15 bean soup for years now. Finally got it, but added: a one large carrot, 2 celery stalks, 1 small shallot, half a garlic bulb, half a large onion, lardons from 4 large bacon strips, and a pork shoulder. Salt and pepper to taste with some rosemary and the “ham” flavoring packet it has. Sitting down with some corn bread as this is really good. So happy it turned out well
Chilled Blueberry Yogurt Soup
1 cup water
1 pint fresh blueberries
1/2 cup sugar I used Allulose
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 cups plain yogurt
Instructions
Bring water to a boil in a saucepan. Stir in the blueberries, sugar, cinnamon, and ginger.
Boil for 3 minutes, stirring occasionally.
Reduce heat and simmer 10 minutes.
Remove from heat and let stand to cool.
Combine cooled blueberry mixture and yogurt in a blender and process until smooth.
Chill, covered, until ready to serve.
The only thing I brought for this vegetable soup is the heads of cabbage. everything else provided from my foodshare 😋
1 onion, 2 garlic cloves-sauteed in oil. Add 500g broccoli and 350g potatoes, simmer in 600ml chicken until soft. Blitz well. Serve with cheese, black pepper and bread.
I’m just cooking for me; I grew up with Ukrainian red borscht, I’ve never tried to make it on my own. I was always intimidated.. my craving overcame my fear, and I made a quickie borscht using smoked ham and canned and pickled beets. Just a mirepoix, garlic and bay leaves. Stock. Then cabbage. Finished with the chopped ham and 1 can beets, 1/2 jar pickled. A spoon of yogurt, scallions because I didn’t have dill.
3 onions with skins
2 shallots
3 leeks
1 turnips
1 parsnips
1 whole celery bunch, leaves, stems, and base
3 carrots
2 - 4 garlic heads broken up.
Oregano, thyme, parsley, bay leaves (6 -10)
1 tbls whole black peppercorns
2 tbls kosher salt
2 c White wine (dry)
Water to cover
Bring to a boil, lower heat and simmer until the stock is a dark brown. I start mine at night, then let it simmer partially covered on low while I sleep.
Discard everything. Cool. Use as is or use as base to make either chicken or beef stock.
First time adding peas to it. Will be doing it again in the future.
Wonton. Why cant i find it in stores anymore.
Had leftovers 2/3 cup cooking liquid from yesterday's potato tomato bell pepper casserole.
Removed from fridge add 1.5 cup water , stir , put into small pan.
Look into fridge veggies drawer. 1/4 zucchini , 1/4 sweet red long bell pepper , small piece spring onion/scallion cut into small bits and add tiny bit piri piri seasoning. Boil 15 minutes.
Warming soup for cold spring day.
Chicken breast, Yellow Onion, Garlic, Herbs de Provence, Peas, Carrots, Yukon Gold Potatoes, Roasted Corn, Milk instead of Half&Half (didn’t have any available), Chicken Broth, Flour, Butter, Salt, Pepper, Red Chili Flakes.
I make a lot of heavy soups. Cream-based, cheese-topped, slow-cooked-until-everything-melts-together heavy. They're great and I'm not stopping. But this lemon chicken orzo made me realize I'd basically abandoned the lighter, broth-forward end of the soup spectrum entirely — and that was a mistake.
It's bright. Actually bright, not in a recipe-blog-adjective way but in the sense that the lemon and fresh herbs cut through the chicken broth and make each spoonful taste clean and intentional. The orzo gives it enough body that it's a complete meal without feeling like you're eating something medicinal.
The single technique that matters most: lemon goes in at the very end. I've added it early before and gotten a flat, slightly bitter soup that tasted like it was trying to be Greek food and giving up halfway. Squeeze two whole lemons in during the last 10 minutes and the brightness is completely preserved. It's genuinely the difference between a good soup and a great one.
I've been making this on Sunday and eating it through Wednesday for lunch. It reheats perfectly with a splash of extra broth and somehow tastes better on day two when the orzo has absorbed a little more of everything.
What's the soup in your rotation that you come back to more than anything else? I feel like everyone has one they make on autopilot. Recipe in the comments!
Hey there. I'm making this tomorrow in my crockpot. I'm already going to sauté onion, carrot, celery, and garlic and then add it to the beans. What else should I add to make it better? Also, what meat do you like in your bean soup? Thanks!
Do snowflakes make the soup better? I think yes!
