Warming soups for the cold season

As winter approaches, there’s nothing quite like curling up in a warm spot and enjoying a bowl of steaming, aromatic soup. Hot soups are a perfect choice for such moments. Here are a few recipes for warming soups that will be ideal for the cold weather:

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Hungarian goulash (beef stew-soup)

 What you’ll need:

• 600g beef
• Three bell peppers
• One onion
• One carrot
• Four potatoes
• Leek (optional)
• 2 tbsp vegetable oil
• 400ml tomatoes in their own juice
• 1 tbsp paprika
• Four garlic cloves
• Fresh parsley
• Salt, to taste
• Ground black pepper, to taste

The dish “goulash,” meaning “herdsman,” dates back to the 9th century. Herdsmen stew meat until all the liquid evaporates, then dry it in the sun. “When they wanted to eat, they would take a piece of this dried meat, add a little water, and heat it.”

This traditional Hungarian dish is typically made with beef cooked in a rich broth, accompanied by onions, bell peppers, root vegetables, various spices, and sometimes tomatoes. Goulash is famous and well-loved beyond Hungary’s borders. In many countries, the word is synonymous with a thick stew, whereas goulash is more like a soup in Hungary.

To start, clean the beef, pat it dry, and cut it into medium cubes.

Chop the onion finely and sauté it in oil (preferably clarified butter) until golden. Add paprika and stir well until the mixture is smooth.

Place the beef, salt, and spices in the pan with the onion and paprika. Brown the meat on high heat until it forms a golden crust. Then, add a little water and simmer for an hour.

Meanwhile, prepare the other ingredients. Chop the carrot and bell pepper, peel and mince the garlic, and dice the tomatoes. If you prefer not to have tomato skins in the soup, blanch the tomatoes by dipping them in boiling water for five minutes, then transferring them to cold water. Before blanching, make an “X” incision on the skin, which will allow it to peel off easily.

Once the beef is cooked, add the chopped vegetables and a bit of hot water. Simmer for 15 minutes. While waiting, peel and cube the potatoes. Add the potatoes last, cover the pot, and cook until the potatoes are done. Then, turn off the heat and let the goulash rest. Thanks to the paprika and tomatoes, the goulash takes on a rich, appealing color.

Vegetarian minestrone soup

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The word “minestrone” means thick vegetable soup. We all strive for meals that are both delicious and nutritious. This recipe is a great example of that balance. The combination of flavors in this Italian soup is simply delightful. Minestrone makes for a wonderful addition to a festive family or friend gathering.

 What you’ll need:

• 2 tbsp olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1/2 cup tomato paste/purée
• 1 cup chopped seasonal vegetables (potatoes, pumpkin, zucchini, green beans, or peas)
• 3-4 garlic cloves (minced)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/4 cup diced tomatoes
• 1 tbsp clarified butter
• 2 cups vegetable broth
• Salt, to taste
• One bay leaf
• 1/2 tsp red pepper flakes (optional)
• Ground pepper, to taste
• 1/2 cup whole grain or other pasta
• 1/2 cup cooked beans
• 1/2 cup chopped spinach, kale, or any leafy greens
• 1-2 tsp lemon juice
• Grated cheese, for garnish (optional)

Start by heating one tablespoon of oil in a pot. Then, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Sauté, stirring occasionally, until the vegetables soften and the onion turns translucent—this takes about 7-10 minutes.

Next, add the seasonal vegetables, garlic, oregano, and thyme. Continue cooking and stirring until the vegetables become fragrant, about two minutes.

Add the diced tomatoes, broth, and one cup of water. Stir in the salt, bay leaf, and red pepper flakes, seasoning generously with freshly ground black pepper.

Increase the heat to medium and bring the mixture to a simmer. Once it reaches a boil, partially cover the pot, leaving a 2.5 cm gap for steam to escape. If needed, lower the heat to maintain a gentle simmer. Let it cook for about 15 minutes.

After that, remove the lid and add the pasta, beans, and leafy greens. Cook over medium heat without the lid for another 20 minutes or until the pasta is cooked and the greens are tender. Remove the bay leaf.

To finish, stir in the lemon juice and the remaining tablespoon of olive oil. Adjust the seasoning as necessary.

Ladle the soup into bowls, garnish with grated cheese, and serve hot.

Minestrone is ready to enjoy. Bon appétit!

Pumpkin soup

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Ingredients:

• 1kg pumpkin (any type)
• One onion
• Two garlic cloves
• 3 cups vegetable or chicken broth
• 1 cup water
• Salt and pepper, to taste
• 1/2 cup cream
• 3/4 cup milk

The natural flavor of pumpkin is so good that you only need a few ingredients to create a beautiful, creamy, flavorful soup.

This recipe will help you make a classic pumpkin soup that’s sure to become a favorite. Thick and tender, this soup made from fresh pumpkin is packed with flavor and quick to prepare. Serve with crusty bread (or for a more gourmet option, try cheesy bread).

What are the secret ingredients that elevate pumpkin soup? Onion and garlic!

Peel and chop the pumpkin into large pieces.

In a suitable pot, combine the pumpkin with the onion and garlic. Pour in the broth and water. Bring to a boil and cook on high heat until the pumpkin is fully cooked.

For a smooth texture, use an immersion blender or transfer the contents to a count.

Once blended, adjust the salt and pepper to taste, then stir in the milk or cream, depending on your preference. Your pumpkin soup is ready to serve!

This rich, creamy soup will delight you with its full-bodied flavor. The harmonious blend of the pumpkin’s natural sweetness with the savory notes from the broth, garlic, and onion creates a unique taste experience. You will definitely want to savor every last spoonful of this delicious soup! More pumpkin recipes can be found here.