In the cold season, it's nice to warm yourself from the inside. Soups are a good way to do this. Today we present typical winter soups that your family and friends are sure to love.
Hearty winter soup (serves 6)
Cut 250g of smoked ribs into large cubes. Place the cubes in a pan of cold water and bring to the boil. Drain the water and return the meat cubes to the pan with 2.5 liters of water. Chop 4 onions and 4 carrots into large pieces, 2 leek stalks and 4 celery stalks into thick rings and 1 cored apple into wedges. Mix herbs such as bay leaves, cloves, parsley or rosemary in an empty tea bag or a boil-proof cloth bag that you can tie up well. Add the chopped vegetables and the herb packet to the meat and cook the soup for 1.5 hours. Skim off the foam from the soup with a ladle.
Add 500g peas to the soup and cook for a further 30 minutes. Fish the herb packet out of the soup. Cut 4 Wienerli or pork sausages into slices and add them to the soup. Season the soup to taste with stock, salt and pepper.
Potato and leek soup (serves 4)
Cut 700g floury potatoes into cubes about 1cm in size. Halve 400g leek lengthwise and cut into 5mm wide pieces. Finely chop one onion . Heat some butter in a pan and fry the onions until golden. Add the leek and potatoes and fry for a further 5 minutes. Pour in 1.2 liters of stock and simmer everything over a medium heat for 20 minutes until soft. Puree the soup. Add 1 liter of cream and heat the soup again. Season to taste with salt and pepper .
Finely grate 50g of Parmesan . Serve the soup in four soup plates or bowls. Sprinkle with the Parmesan and a pinch of caraway seeds.
- Garnish your soup with chopped herbs.
- Add other vegetables such as carrots, celery or courgettes to the soup.
Barley soup (for 8 people)
Place a 500g rolled ham in 4 liters of cold water and heat. Leave to infuse for just under boiling point for an hour.
Boil 150g white beans until soft. This takes about 45 minutes. Drain the water and rinse them under running water. Cut 200g carrots and 200g celery into approx. 5mm cubes. Halve 200g leek lengthwise and cut into 1cm wide strips. Prepare 200g of savoy cabbage and cut into fine strips. Rinse 150g rolled barley under running water.
When the rolled ham has cooked for an hour, add the chopped vegetables and rolled barley and simmer for at least another 45 minutes. Add the cooked beans at the end.
Add 2dl of cream and season the soup with salt, pepper and stock. Remove the rolled ham from the soup and cut it first into slices and then into small pieces. Return the diced ham to the soup and bring to the boil briefly. Serve the soup in pretty bowls and sprinkle with chopped Perterli.
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