This is a souper vibebased market. Everyone who tries to argue about my souper resolution criteria and doesn't share a souper soup recipe will be ignored.
What makes a soup recipe a souper soup recipe?
You have to write a short explanation of why you like it, and it should have some personal story or sentiment connected to it. You don't have to specifically explain it if you don't want to.
C&P recipes from the internet without any personal adjustments aren't eligible.
I won't be too harsh with the timing or the differences between stew and soup, etc., and will be fairly relaxed about all points. The goal is to test out new souper soup recipies before the soup season (aka winter) ends.
1,000
3.00Since this is a souper vibebased market and people (I don't want to call anyone out cough @shankypanky cough ) seem to be souper soup addicted, I'll let the market simmer for a few more brothful days before ladling out a resolution. Souper excited to see how it all boils down!
The market closes in 6 hours, it's your last chance to soupmit a recipe. Testing will start the day after tomorrow.
My default borscht that's tasty (more entertaining than my typical muesli at least), healthy-ish (or just not obviously hazardous like things suggested below), comparatively simple to obtain ingredients for and cook:
Normalized for a 6L pressure cooker.
Grab 1kg of meat (ideally pork on bone but anything will do, i also had success with bare soy TVP chunks but i don't remember the ratio, and the taste isn't authentic) and 500-1000g of beet. Chop them into pieces (or don't chop meat if you prefer chopping the cooked meat instead as it becomes easier and arguably less messy). Put in a pressure cooker. Add water until covered. Pressure cook for 30 minutes.
Clean and chop 300g of onion, 300g of carrots, 1kg of potatoes. Put this, ~20g of dry garlic, ~5g of dry basil, ~5g of low sodium salt, ~2g of red hot pepper powder, ~2g of dry ginger, a couple of bay-leafs, some chopped up scallion or other greens you happen to have. Add water to cover. Pressure cook for 10 minutes. Enjoy!
@a2bb Since I didn't feel like smuggling a pressure cooker in a train, I used pre-cooked red beets and soy TVP chunks (by the way, I'd use bigger ones next time). Anyways, I felt like it wasn't necessary, I just used a normal pot, and surprise, it still tasted delicious. Thank you for sharing the recipe ❤ . It doesn't taste like traditional Borscht with white cabbage, but nonetheless tasty.
What else did I change (just for the recipe police 😉 )? - I fried the onions and the soy chunks beforehand (in my experience, it tastes much better) and added some soy and teriyaki sauce to the soy chunks. I used fresh basil, fresh ginger, fresh garlic, and added white vinegar. I let it simmer for around 30 minutes. Instead of adding the scallions before cooking, I added them fresh with yogurt (no escape for any recipe) as topping.
okay, I'm making this soup today, actually. I don't really make or use specific recipes (surprise, I'm going on vibes!) so I'm much less formal than the instructions below. but for your consideration I submit:
Orange Soup 🧡
orange things: pumpkin, kumara, carrots, turmeric (fresh and ground)
non-orange things: onion, garlic, ginger, potato
optional based on preference: coconut cream, orange lentils, pearl barley, toasted seeds
basically, gather orange and non-orange things as you like and chop them - I usually use all of the things on the list except for potato. boil them in water until they're soft. remove from heat, drain some of the water, and blend with an immersion blender. season with salt and pepper ofc. I like to put seeds on top, or toast/caramelise onions.
optional additions: coconut water before blending to make it creamier, orange lentils for more protein, or pearl barley for a crunchier texture.
I actually got this non-recipe a few weeks ago because I was craving Orange Soup. my favourite ex partner and I used to cook a lot together or for each other, and he made great soups so I called him to make sure I wasn't leaving anything out. we accidentally fell in love one summer when we were both visiting the US, road tripping and car camping up and down the west coast. at some point after a couple of months apart we decided I'd import him into NZ (where I was living at the time) and I went to spend a few winter months with him in Israel (where he's from) and had so many Orange Soups. the Orange Soups followed us to the house and kitchen we shared for a while until I left the country but he's still there passing the tradition in his polycule lol. food is such a sweetly nostalgic thing.
and the soup has no connection to my being an Orange-Heart-only person for the last ~5-6 years but it does seem fitting here? 🧡
@shankypanky I'm a big fan of orange soups and you just explained like my usual cooking strategy ahaha (tho I basically never blend anything, I like my soup CHUNKY)
@Stralor trying to decide if this is valuable ingredient market insight.. but I think it would be more telling if you did like blended soups.
(also, this is my cooking strategy for most things tbh)
@shankypanky Since it is such a lively gathering, I've taken the opportunity to add my own flair.
I caramelized the onions and carrots beforehand, along with garlic and ginger, in coconut oil before incorporating the other ingredients: pumpkin, kumara, and red lentils (to my defense, these appear orange). Of course, no potatoes, considering my trauma, and no fresh turmeric. I simmered everything in vegetable broth. I used a less-than-ideal immersion blender, so the texture isn't perfectly smooth. I served it with yogurt (there is no escape for any soup recipe) and topped it with roasted sunflower seeds.
The result is delicious, and we plan to serve it to guests as an amuse-gueule this weekend. If this isn't a compliment, I don't know what is. (I'll use a food processor for smoother consistency beforehand and might garnish it with roasted pumpkin seeds and truffle (Central Europeans love it, though I'm not entirely sure why, but I can pretend like I know what I'm doing)) Thank you for your recipe 🧡.
@Lion oh this is a sweet update (thank you for not contributing to your kartoffel trauma - I want to make orange soup with truffle oil now tbh) and I'm happy you liked it. it's definitely a simple soup you can adjust in so many ways to suit you and still maintain the vibes.
funny, as your notif popped up I was listening to a voice message I just got from the partner from my recipe story. a good moment to copy that and your write up over to him - I'm sure he'll like to know the orange soup lives on in orange hearts everywhere 🧡 guten appetit
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@Stralor it's a hint ... Someone should add another souper soup submission in my prop bets market, it's becoming boring
Since this is a souper vibebased market and people (I don't want to call anyone out cough @shankypanky cough ) seem to be souper soup addicted, I'll let the market simmer for a few more brothful days before ladling out a resolution. Souper excited to see how it all boils down!
Re-edit it due to user error:
This stew dates from my vegetarian college days in New Mexico, it’s warming in the sense that it’s a hot soup AND spicy chiles. Its success is entirely dependent on the quality and flavor of the chilies, and -- I think but haven't proven yet -- the hardness of the water.
@billga What makes a soup recipe a souper soup recipe?
You have to write a short explanation of why you like it, and it should have some personal story or sentiment connected to it. You don't have to specifically explain it if you don't want to.
tell me a story?
@billga Okay, I've to be honest here. My interpretation of your recipe is pretty much off of your recipe. I changed the chilis for green bell peppers and one small super hot chili (I can't get even mild chilis over here, despite good ones) and replaced the breakfast patties with some vegan stuff which I thought would maybe be closer and I found in my local grocery store. The result tastes okay to good, but I'm missing kind of the special taste, it's a little bit ordinary. However, thanks for your submission ❤ and I think it tastes great with real chilis.
@billga I live in Europe 🤣 If I flew to the US to get chilis, I'd directly fly to New Mexico and not to Costco.