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To get straight to the point, this is not an Asian dish, but an European-style stew that plays with Asian flavors.
Asian soups never contain as many filling ingredients as they have a completely different origin than European soups and stews.
In earlier times, soups and stews were a filling main meal that could be cooked relatively easily over an open fire for long time without supervision. The starter soup later split off from this....
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This recipe is probably the next to the origin of this dish without spanish peppers and potatoes before the discovery of America. What we now know as goulash, was a soup with meat and presumably onions and garlic. Goulash in our sense is called in Hungary as Pörkölt or Paprikasch.
After the discovery of America in 1492 probably came over the Ottoman Empire, first the peppers as vegetables and as a seasoning powder to Hungary and...
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Attention, most of the text is from 2015/16. Now I'm retired and don't need to work inside or outside.
As is so often the case, the name Blauer Heinrich is unclear and either comes from the pearl barley, which is said to have a slight bluish cast, especially in combination with milk, or it is an allusion to the working clothes of miners with blue overalls.
Pearl barley were, boiled only in salt water with some vegetables, for a very...
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That was once again a typical leftover meal, in the frost there were 2 bags with 250 ml of beef broth each, the refrigerator provided half a cauliflower, half an onion, a piece of celery and 100 ml cream.
Otherwise it is a typical vegetable cream soup that works the same with asparagus, Brussel sprouts, romanesco and broccoli. Green asparagus and broccoli should definitely be blanched, otherwise green quickly turns into an unsightly...
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Gumbos are stew dishes that are typical of the southern United States. Inlays are celery, green peppers and okra. The meat side dish is relatively flexible with different types of meat up to fish and seafood. Gumbo is differentiated according to Creole and Cajun style, which is most likely about the color of the dark roux, which is one of the basics of the stew.
Okra are not mandatory, but they ensure the consistency of the stew. If...
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This is a very simple recipe if you have the basic ingredient meat broth available from the freezer or jar at all times. Precisely because it is so easy, you can mercilessly taste the biggest mistake you can make in making the stock from stock powder. Otherwise you just have to cook the broth from soup meat and bones fresh.
The name Gaisburger (district of Stuttgart) march refers to the catering of the Württemberg soldiers, whereby...
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This is a recipe from my youth that my mother always cooked. Savoy cabbage with boiled beef and potatoes. At that time, however, she always shot the savoy cabbage through the meat grinder, which had a hint of baby porridge. When I later cooked this myself, I then cut the savoy cabbage with a knife.
This requires a strong broth, which is made from the beef and some soup bones.
For the carbohydrates potatoes are responsible, which may...
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Cassoulet is a stew from the Languedoc. It consists mainly of white beans and in its simplest form with cured pork and sausages. Here we have a nobler version with lamb, goose or duck and a garlic sausage.
The three southern French cities of Castelnaudary, Toulouse and Carcasonne claim to have invented the dish. In the meantime, it has become something like a French national dish. 6 servings Ingredients:
500 g white dry beans
2 lamb...
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