/ck/ - Food & Cooking

Gimme your secret soup recipe

>>16842493
>>16842499
try "kung flu bat soup"

>>16842506
recipe?

>>16842493
I don't know what qualifies as obscure, but I've always been fond of Borscht. Makes a great side, and the tartness is kind of unique. Not really available at restaurants unless they are Eastern European.

I wouldn't call it an obscure soup, but swapping egg noodles/whatever you use for your regular soups with orzo has been dynamite for me. They end up soaking up a huge amount of broth when you have them as leftovers and are super plump. The texture is just great, and whenever I make a bone broth the carbs come from orzo for that reason.

truffle soup for obvious reasons.

>>16842493
caldo verde- a green soup with potatoes and smoky sausage, simple but delicious

>>16842493
Celery, bell pepper, carrot, garlic, onion in pot, saute. Rotisserie chicken, shredded. Chicken stock, bay leaf, simmer 30 minutes. Pour broth over egg noodles. Enjoy. Throw in butter for a mix too helps it out

Tourin à L'ail (French Garlic Soup):
https://www.youtube.com/watch?v=TwkFo6XuINY
surprisingly good - cheap and fairly easy to make, too.

>>16842681
oh man that looks good

>>16842493
i tried making brazilian fish soup once (moqueca capixaba or something). soffrito to start, onions celery and peppers, firm white fish, paprika, lime, chili, coconut milk, and fish stock. apparently red palm oil is important for flavor, but i dont have that so i used coconut oil. also, i didnt make a good fish stock, so it fell flat. you serve it on the side with polenta made from casava flour and fish stock. i want to try and attempt it again someday

>>16842529
i made some bomb ass borscht the other day. reading online i saw some recipes use stew beef for added flavor/heft. would recommend

>>16842681
for the eggs, since it doesn't seem like the goal of the yolk is to make strands, id want to temper it first and mix it in, then do the white strands after, to make sure they dont break up.
also, for the strands, i read about an egg-drop soup in Cooks Illustrated, to achieve nice strands they recommended pouring through the tines of a fork

>>16842493
Kharcho. Easy and delicious.

Beef barley soup is really good, but always turns out bad when I try to make it at home

>>16842681
the audio of this man saying he would “remove the wrapper” of a clove of garlic caused an immediate negative outcry in my house, thank you

how do i into soups?
They seem like the perfect food
>cozy during cold season
>can make in bulk
>i can make some for my mother

>>16842493
Exotic is a stretch but oyster stew is hard to find anymore.
Not a stew at all btw, it's thin and buttery. Absolute ambrosia on a cold, wet day

i made a japanese stew once called hoto. miso based broth with chunky pork, carrots, potatoes, and kabocha and leaves of napa cabbage with big thick udon noodles. super hearty, stick-to-your-ribs kind of food that was great for winter. thinking on it now, i should make some this season

>>16842882
kek. glad I was able to spice up your night anon.

>>16842983
Damn that sounds good
Kabocha is good in soup, just the right amount of falling apart and starchy squash clumps

>>16843029
Everyone wanted to physically fight him for the words he chose in that video, his vibes are way off

>>16843037
i hadnt cooked with kabocha before, and didnt realize how much it falls apart after. next time, much less cook time.

>>16842922
I mean most soups are fairly easy to make with just store bought ingredients. Chicken rice soup is a good simple one you could start with, just a mix of chicken broth, chicken, rice, salt, and some optional veggies. Sure you could find a recipe pretty easily

>>16842922
steps as follows:
>hard vegetables in
>protein/grains in
>stock/water in
>seasonings in
>boil for a while
>soft vegetables in
>simmer for a while
>check seasonings
this is just going off the top of my head. obviously theres a nuance to some of these steps. sweating, frying, batches, purees, whatever. but the basic steps should remain the same.
and when in doubt, just pick a recipe and follow it. if youre confident, then you can improvise and make adjustments.

>>16843048
I've only ever watched that one video of his and the recipe worked great. cant vouch for him in any other capacity, but knowing I'm indirectly responsible for that massive amount of seethe feels extremely nice.

https://www.youtube.com/watch?v=h-ElqPW2ZSE

>>16842983
That sounds dope ima look it up.

Tom yum is the best thing I have ever eaten. Ever. And then my moms cabbage soup. Idk wtf it is it's just like cabbage tomato carrots potatoes and beef boullion but whatever mixture she has going on is divine. Obviously I am bias.

>>16843249
try bo kho with some warm, toasted french bread. has a lot of the standard heartiness of beef stew but with some asian flavor mixed in. pho is vastly overrated.

>>16842493
tripe soup

>>16842493
poorfag

>>16843120
>>16843138
Thanks a lot for the responses.
Quick question regarding vegetable stock. Can i buy stock cubes or should I be making my own homemade stocks? How big is the difference?

>>16842529
Maybe I've just never had it prepared properly, but borscht always tastes like literal dirt to me.

>>16843077
Ah well I guess it not fun if you don’t expect it but I love it.
Why is it so hard to look up how many calories are in kabocha? The internet seems infested with butternut squash numbers and it’s not the same thing at all, I had to go to Asian calorie counters and translate, was bullshit.

>>16842493
Bouillabaisse, but that's mostly because they can't pronounce it.

>>16842493
Dude how do I make a soup thicc?
I'm always disappointed in my soups, they're too damn thin.
The hell do I do to them to make them SOUP soup? You know what I mean?

>>16842493
African peanut stew is pretty tasty. I really like the combo of sweet potato and peanut butter. A lot of recipes for it are vegan but you can find recipes with chicken if you want it more filling.

>>16843532
they add shit like maltodextrin and way too much salt, so it's basically the same difference between buying heavily processed ingredients vs using fresh, which is actually pretty easy. just save scraps from your prep and/or buy some cheap veggies specifically for stock. I mean, of all the kinds of stock you can make, vegetable is probably the easiest - no skimming, no butchering, plus you get to customize it with whatever you want. for example, I like throwing dried mushrooms in mine, which you don't even really need to prep - just toss right in. you also don't need to peel garlic or onion and the skin contributes a very nice flavor/texture. if you still wanna be lazy, though, at least get a pack of the cartons or something. it's moderately better than cubes. thanks for reading my gay blog have fun.

>>16843573
Redpill me on this.
How do I stew peanuts?

>>16843587
Peanut butter diluted with stock to make a thick broth.

>>16843602
That actually sounds pretty fuckin' good I'm gonna have to try that.

>>16843586
This was very insightful and also i saved your image
thank you anon have an awesome day

>>16843532
Homemade (meat) stocks have a bunch of gelatin in them due to the breakdown of connective tissues in the meat, which makes the texture much glossier when reduced. Stock cubes and store bought stock generally don't. That's without even mentioning the difference in taste. Stock cubes are totally fine in a pinch, but honestly, so is plain water most of the time. If you wanna use a stock, I'd say either go all the way and make your own, or don't bother at all.

>>16843637
you too, bud.

>>16843532
if you're making a veg stock from scratch, two good ways to impart savouriness, which is hard with veg, is through roasting the veg ahead of time and using mushrooms like >>16843586 says.
other ways to get umami come from using tomatoes. tomatoes have a compound in them that when broken down and caramelized are really savoury. so once you have your veg ready, fry a tin of tomato paste in oil until it starts to get a little golden, dark, and fragrant. then add your roast veggies, water, and spices. i usually stick with rosemary, thyme, bay, and pepper.
avoid adding salt to your stocks. id recommend this, as stocks are usually an "added component" to something else. whether your doing risotto, deglazings, or soups, salt will be one of the last things to add before serving the dish. i salted my stock once, added to a dish, then salted the dish by habit, and it turned out too salty.
last tip i have, with the veg you used for the stock, after straining the stock and letting the veg cool, pull out the hard or leafy bits (stems, root ends, papery skins, and bay leafs), then using a little bit of stock puree the vegetables. these freeze well into cubes. then ill add it to soups in the future to give them more body and veg content. i try to waste as little as i can

>>16843573
>>16843609
i did a peanut stew once. really good. the recipe i was referencing at the time seemed a little thin, so i tried to bulk it up with some sweet potato and kale (since its a little tougher then other leafy thing i thought it would hold up better in the soup)

>>16842499
My grandma has a good recipe for pot pie soup, it's basically chicken pot pie in a thinner broth without the crust

>>16843562
Corn starch, meat with lots of collagen, potatoes (smash some up in the soup), even diced stale bread.

>>16843586
>>16844085
>>16844425
I'd add for newbies: Don't use cruciferous vegetables to make stock. Stick to carrots, celery, onions, mushrooms, tomatoes. Save all your trimmings/scraps, and leftover bones in the freezer. Then do what the other anons said. We save our stock in freezer bags and use as needed. By the time the frozen stock is gone, there's usually enough scraps to make more.

>>16842922
>>i can make some for my mother
based family man

>>16842681
It looks amazing but you would be walking around for days stinking of garlic. It would ooze out of you. I love the stuff but can't have that

>>16842510
first you start with a little bat

>>16844551
I guess I just end up not using cruciferous for my stocks, but curious why one should not. do they impart bitterness or something?

>>16842493
khao soi, i think most americans know tom yum (which is a great soup) but khao soi (the northern thai version) is basically unknown in my experience. but maybe my friends are all unadventurous eaters.

https://en.wikipedia.org/wiki/Khao_soi

>>16842816
based gruzian

>>16847057
>khao soi
They’re just gonna fuck it up, dont bother, it’s already weird in the few restaurants that serve it outside Thailand
I mean yes OP should do it I just never see it done well. God speed or whatever, Thai soups rule

>>16842493
Pole here, luv soup
I'd recommend grochówka (pea soup), żurek (soured rye soup), ogórkowa (pickle soup) and tripe soup

>>16848203
>>16843262
Doesn't tripe literally mean garbage?

>>16842922
Start with basic soups that just require a home made stock, some veggies and a meat like shredded chicken. Over time you learn more about layering flavors and making good stock.

Advice I can give is to prepare everything before hand, learn to break down whole chickens and fish and making stocks out of the bones and such.
Pay attention to what ingredients go in and at what times. And learn the basic technique or making a simple roux, just fat and flour. Thickening soups is key to a good soup for the most part.

>>16842493
stop supporting big soup
the little guys are getting crushed because consoomers like you

b

>>16843535
That's the beets in it. If you don't want that, just make shchi. It's basically the same shit minus the beets.

>>16842493

How do we feel about stews, boys?
Better than soups? Worse?

>>16846830
Man, that little guy looks devastated.

>>16842493
Hungarian mushroom soup

I don't even have a recipe. I just start throwing things in the pot that I like and have around.

>>16853022
Based Nord

>>16842493
average american here. we are land number one for being recanvased in the jewish ideal. this means there's almost no soup we burgers dont have access to except really obscure russian and SEA soups.
Look for any soup where the dominant ingredient contains bones or tubers that aren't potatos or carrots.

>>16842922
I think the easiest soup to start making is ghetto minestrone, it is cheap and comes together very quickly. I actually recommend using bags of frozen chopped veggies and either shredded rotisserie chicken or sliced sausage for the protein. This makes it very fast and easy to prepare especially if you are new to cooking or are unsure if you will like the flavors or if you just have leftovers you need to use up. Simple recipe (you will want to salt throughout the process):

>lightly brown macaroni or other small pasta shells in pot with a little oil
>add chicken broth once the macaroni has browned a little bit
>add a can of tomato puree
>once the mac is halfway cooked add the frozen diced veggies and shredded chicken or sausage

Notice how I didn't really give instructions for seasonings, this recipe is supposed to be the most basic it can possibly be. Every time I make this it is a little bit different because I dump different leftover vegetables and play around with the seasonings but if you just make the basic soup as written above it is surprisingly good despite the simplicity. The more you make it the more you will start to customize it.

Bean NEET here

I like dai rice noodle soup, Turkish white bean stew, middle eastern yogurt and herb soup.
I like pumpkin and potato soup.
Indian Dahl can come as a soup.


Sichuan hot pot is a soup I suppose, and Korean army hotpot might count.

>>16843532
>>16853037
wanted to add, if you are using a leftover rotisserie chicken you can use the bones to make the broth. This isn't a fancy soup but its a great way to use up leftovers.

>>16842493
i imagine plenty of hispanic people have had this but tomatillo chicken soup
also not that expensive to make just takes a while

>>16842493
>obscure soups
try mulligatawny if you haven't already

>>16842493
>be 16
>live in rural wasteland
>take cooking class in high school
>its pretty shit
>all we do is make food for the cafeteria
>literally 2 pasta dishes, pretzels and cookies
>one day an old student comes back
>has a restaurant in PEI, Canada
>makes a fish soup for us, kinda like cioppino
>literally changed my life how good it tasted
>still remember that moment

>>16853034
jewish soup is chicken soup
get on the grind

>>16853461
jewish ideals is not their own, but the destruction of your ideals.

>>16842950
>oyster stew
Was thinking about this the other night, teasing myself with pictures. So simple and easy. So good.

>>16842493
i put forward meatball soup
https://www.youtube.com/watch?v=1-lkrJxnEMg
a few notes
>you don't need the rice in the meatballs
>you don't need to grate the carrots
>you don't need to add egg or grated onion in the ground meat for the meatballs, you can just add salt, breadcrumbs, oil and whatever other seasoning you like
>you can roll the meatballs in flour for a little extra thickness in the soup
>you can add whatever noodles you like to it, we usually do angel hair or fide/fideaua - a kind of spanish short pasta, but fettucine or orzo is fine too in my experience.
https://www.youtube.com/watch?v=1-lkrJxnEMg

>>16842493
Alot of thai soups are unironically very good.

Here this exotic enough for you

That looks like stew not soup.

>>16853532
Stew isn't qualified by how tightly packed with ingredients it is, but by the viscosity of the broth usually thickened with something like a roux

If you don't like this kiss my ass
>>16853520
Saved, looks best in the thread

tripe soup. the best soup there is.
500 g tripe
1 spoon lard
1 onion
1 spoon of smoked paprika
optional stock
blackpepper
caraway
whole head of garlic
marjoram

>>16853540
based mom haver

>>16853540
godspeed anonymous i made some yesterday

>>16842816
Made this after seeing this post. Overall, decent. I'd give it a B. The dill and lemon flavors were interesting. Ultimately I still prefer what I'd consider traditional beef stew. Carrots, potatoes, etc.

>>16842493
I make a nice cream of mushroom with browned chicken thighs

>>16842493
Nikkaluokta

Found this digging around some images for you OP.

Does anyone know if I can just chuck some frozen gyoza into my ramen? I had a craving for instant ramen and was thinking it could be just that simple.

>>16855983
this is perfect, thanks anon

>>16842493
pork head soup

https://www.youtube.com/watch?v=KY8RpdmGaqw

You can try Hong Kong style Borsht, it's nothing like the original and I'm sure there's similar soups to this but it's "exotic" from the usual western stuff I'd assume you're used to.

>>16855983
>Okróshka / oкpóшкa
can't decide if it would be extremely delicious or extremely gross