Thick tomato soup with venison

Hearty, nourishing, fragrant and incredibly delicious! You can also cook this beef, it will be delicious.


1 kg of venison on the bone (I had ribs),

2 liters of water,

3 onions,

1 carrot,

10 peppers and peas,

4 leaves of Laurel,

900ml tomato passata is crushed tomatoes in own juice,

70g tomato paste (optional)

3 tbsp Jerusalem artichoke syrup (optional)

3 cloves garlic,

Spices: 1 tsp each:



Dried rosemary (you can substitute 2 sprigs fresh),

Powder dried garlic,

Smoked paprika,

Worcestershire sauce,

0,5 – 1 tsp Cayenne Chile pepper (you can substitute 1 fresh Chile pepper and add it to the onion sauté),

Salt/pepper to taste.

How to do:

1. Meat rinse, cover with cold water to the entire surface of the meat was closed (I needed 2 liters of water), add 1 onion, carrot, peppercorns and Bay leaf. Cook for 1.5-2.5 hours on a very low heat under the closed lid so that the broth has not boiled away. .Cooking time depends on the meat, it should be very tender and soft, and literally move away from the bone. If this did not happen – cook to such a state.

2. Once the meat reached the condition, remove it from the broth, allow to cool slightly and carefully disassemble the fibers, ejecting all hryaschik, bones and veins. The long fibers tear across the below piece was no longer than 3cm, otherwise it will be not very convenient to eat. Consider it your meditation;)

3. Tomato sauce. 2 onions cut into small dice, crush the garlic. In a deep frying pan saute the onion until Golden in the frying oil (I have ghee), add the garlic and fry for another 20 seconds, actively stirring, then add the passata, tomato paste and all the spices, except the salt and syrup. Salt and sugar are already ready soup not to miscalculate. Simmer the sauce for 5 minutes.

4. The sauce is ready add the meat, there strain the broth (spices, carrots, onions and Bay leave from the soup – kicks), mix, taste, add spices if necessary, and salt and sweetness (if tomatoes are sour). Just a couple of tablespoons of syrup will remove excessive acid. Bring to a boil, the soup is ready.

5. Feed. This soup with the correct flow is more fun and authentic. Recommend serve with sour cream and cranberry sauce (recipe here). You can also sprinkle the soup with chopped parsley and dill.

In General I recommend to try some soup in its pure form, then with cream, then with sour cream and cranberry sauce, then add the greens, and to identify their personal preferences.

By the way, the soup becomes every day more delicious;)

Zero waste in your kitchen or how to cook vegetable broth of herbs, roots, leaves, and other «leftovers» from cooking

It’s always a pity to throw away the beet tops, carrot; the leaves and stalk from cauliflower and broccoli; sticks from bundles of parsley and cilantro; the root crops, which are currently nowhere to apply, but they will soon spoil, etc., and I developed the following method of disposal of this stuff.

I my, dried and neatly folded in a reusable Ikea sealed package in the freezer. When it is reaching a critical mass, I put it all in a pan, add 1 carrot, 1 onion whole a few cloves of garlic, stick of celery, pepper 5 PCs. Bay leaf a couple of pieces, a pinch of salt, pour cold water to it a few inches covered the herbs and vegetables, and cook until boiling. Then reduce the fire and simmered for 10-15 minutes.

Try the broth, if he was very rich, you can add water, again bring to a boil and turn off. Cool with the lid open, strain through a sieve. The broth is ready!

If he doesn’t need me all directly after preparation, then poured into plastic containers of 200 – 500 ml and put them in the freezer and then use as needed.

For this soup you can cook any cereal, to cook the risotto, soups, sauces. Try to replace water in the recipe savory dishes such vegetable broth, and it will sparkle with new flavors.

Best Ever Tom Kha Gai

I finally figured out the perfect technology and the proportions of the ingredients, Hooray!

First, a little about the soup Tom Kha.

This hot and sour Thai soup in coconut milk with meat/seafood/mushrooms/vegetables/spices. I met two varieties: Tom Kha Kai (Tom Kha Kai) with chicken and Tom Kha Kung (Tom Kha Kung) – with shrimp.

Prefer to combine the two preparing the soup and chicken, and shrimp at the same time.

Generally all ingredients in the soup can be divided into 3 parts: liquid (broth, water, coconut milk), what to eat (meat, seafood, mushrooms, vegetables) and spices (lemongrass, lime leaves, chili, etc.).

The technology is usually such that the liquid ingredients to throw spices, then add the main ingredients, and when they are ready, the soup is served with cilantro and lime juice.

And here I always didn’t like to pick out of the soup 100,500 leaves and sticks, and to search among them meat and shrimp. Also I rarely like the density and richness of the broth, even in restaurants in Thailand. In your recipe I have corrected it;)


1. Broth.

Like a rich viscous broth. I tried different options, and that this proportion is liked the most.

  • Chicken broth (you can substitute water) – 500 ml
  • Coconut milk – 500 ml
  • Coconut cream (you can substitute regular) – 200ml.

If the coconut cream you do not, then take 600 ml broth + 800 ml coconut milk.

2. Main ingredients.

I put them in a 1:1 ratio to the amount of broth. That is for 1 liter of broth you need about 1kg of meat/seafood/mushrooms, and in this case, so:

  • The meat from the chicken thighs (for more is dietary option take a chicken breast) – 500-600 g
  • Peeled shrimp (better to use not boiled) – 500-600 g
  • Shiitake mushrooms – 200-300 g. They can be replaced by mushrooms, oyster mushrooms.
  • Optional eggplants (Thai, not the usual blue) – 5-6 pieces.

Important. If you are using frozen meat, shrimp or mushrooms, you must defrost them and drain the water, otherwise the broth will become thin and tasteless.

3. Spices.

  • Galang/galangal/galangal (it’s just a different name of root) – 1 PC (30g). You can replace the ginger (30g) or put both the root.
  • Lemon grass/lemon grass/lemongrass – 3 sticks, if fresh, or 3 tablespoons dry.
  • The leaves of Kaffir/Kaffir lime – 4 PCs 8 PCs fresh or dry.
  • Hot chili pepper – 3 PCs.
  • Paste for soup, Tom Kha or Tom yum – I put about 10g per 100ml broth. The idea is you need to use the paste for soup, Tom Kha, but I like to put 50/50 with Tom Yam paste. And I’m talking about the pasta, which you can see on the link. Each manufacturer is its own, so put a little first and add the pasta gradually.
  • Fish sauce (it instead of salt) – 2-3 tbsp
  • Cilantro – 1-2 beam (in the soup needs a generous handful) directly to supply a couple tablespoons of chopped herbs in each bowl.
  • Lime – 1-2 jokes. It is necessary for the supply of soup, or rather the juice of the lime slices into the bowl.
  • Sweetener (palm sugar, Jerusalem artichoke syrup or any other sweetener you have) – 2-4 tbsp
  • 1 onion,
  • 2 cloves of garlic.

How to do:

1. Broth.

To soup was easy to eat, I cook the broth for seasoning, then throw them. In chicken broth/water, put sliced arbitrarily galang, ginger, lemograss, Chile peppers, optional add the onion and garlic. Lime leaves torn at the veins, and throws after him. Bring to the boil, after 5 minutes, turn off and allow to stand for about an hour (during this time all the spices give their aromas), filter the broth. Spices discarded.

2. The preparation of ingredients.

Chicken, mushrooms, shrimp, eggplant wash. I love when the soup all the same size and large enough cut, so I cut the mushrooms in half, and the chicken a little smaller pieces. When cooked, it increases in size, and mushrooms – on the contrary compressed. By the way, shrimp are also significantly compressed, buy large. Eggplant cut lengthwise into 2-4 parts. The shrimp removes all the inedible: remove the shell completely, with head and tail, cut the back and remove the intestine.

3. The process of cooking.

Broth (welded to item 1) bring to a boil, and then throws him in the chicken. So the meat will retain juiciness and flavor, this soup is exactly what we need. Cook 10 minutes, then add mushrooms and eggplant and cook for another 5 minutes. At this time, fry in a couple tablespoons of vegetable oil paste Tom Kha to a bright aroma (about 2 minutes).

Only after the chicken, mushrooms and aubergines are ready, add the coconut milk and pasta, bring to a boil over low heat.

Then add shrimp, cream, fish sauce and balance the taste with sweetener.

If your shrimp is raw (green), then cook them for 3-4 minutes, then add a handful of coarsely chopped cilantro, stir, turn off. If the shrimp was already done (red), then put them with the cilantro at the same time, immediately remove the soup from heat.

Shrimp should be added at the end to keep them soft. If they overcook, they will become rubber.

4. Flow (kick it an important point).

Pour the soup into a bowl, top throw 2-3 tbsp chopped coriander and served with a large slice of lime, the juice of which you must squeeze at the top. Optionally, the dish can be decorated with slices of Chile pepper.

If the soup is very spicy, you can apply to it the boiled rice.


Pri long heat treatment the coconut milk loses its structure and breaks into flakes. I don’t like the consistency of soup, so have developed a hack to add the milk and cream at the end of cooking. If you love the perfect smooth consistency of the soup, I recommend to follow my method.

Important 2.

This way you can cook and Tom Yam in coconut milk. Insanely delicious!

Best ever french onion soup!

Stewed slightly sweet onions in broth with white wine, perfect Gruyere on baked garlic croutons, mmmm

After I myself began to cook onion soup, I was disappointed in restaurant variations, even in France itself)

Ingredients (about 6 servings).

For the soup:

1.3 kg (8-10 pieces) of non-red (!) onions.

Why not red. White / yellow onions cook well and give the right consistency to the soup, while red onions keep their structure to the last. It is more appropriate for making onion jam.

1.2 liters of water/vegetable broth/ chicken / meat broth.

300 ml dry white wine. The wine in this soup plays an important role, so it should be one that you like to drink just like that.

3 cloves minced garlic,

1-3 tbsp (20-50 G) ghee oils, can be replaced with regular butter. The amount of oil depends on what kind of broth you use. If you cook soup on water, then you need more oil, just to be tastier/richer. If you use a fatty broth, then you need less oil. Enough 1 tbsp. L., so that when frying onions do not stick to the pan.

But sometimes, in the mood, I cook soup on water with a minimum of oil, it still turns out incredibly tasty!

1 tsp salt (I have sea iodized),

Freshly ground pepper to taste,

1-2 tbsp. L. Jerusalem artichoke syrup optional if the onion is not caramelized enough and does not give natural sweetness to the soup.

Optional: leaves with 2 sprigs of thyme or sage (you can replace 0.5 tsp. dry spices), or a bouquet of garnishes (this is a bunch of spices, may include parsley, thyme and bay leaf, basil, rosemary, tarragon, etc.herbs and roots).

For garlic croutons with cheese:

6 slices of bread (according to the classics you need a French baguette, but I love it with my homemade yeast-free Rye),

3 cloves of garlic (2 slices of bread need 1 clove of garlic),

Approximately 200g Gruyere or any other delicious and flavorful cheese (it turns out about 30-35g per serving).

How to do:

1. onions wash, peel, cut into half rings.

2. in ghee oil in a saucepan, fry the onion over medium-high heat until almost black, stirring regularly to cook the onion evenly. At this point, you create the color and flavor of the soup. 1.3 kg of onions to the correct state I fry for about an hour.

3. after all the onions are very deep fried, add the chopped garlic, stir vigorously for 30 seconds until a bright garlic flavor, then pour in the water / broth and wine. Bring the soup to a boil and cook for 40 minutes-1 hour on low heat, without a lid or with the lid raised so that the water evaporates easily. At this point, you create the consistency of the soup. It should be thick enough, and the liquid is slightly jelly-like due to the boiling of onions. If the soup gets too thick for you, then just add some more water/broth.

4. spices.

15 minutes before the end of cooking, you can already add spices (thyme or sage). If you use a bouquet of garnishes, it is better to put it in the soup at the previous stage along with water and wine, and at the end of cooking the soup, be sure to take it out and throw it away.

I add salt/pepper/sweetener at the very end, when the soup has already boiled, because it is less likely to make a mistake with their amount. After that, Cook The Soup for a few more minutes, and you’re done!

5. garlic croutons.

Dry the bread in a toaster, oven or dry pan until golden brown, then rub each piece of garlic on both sides. For 1 piece, half a clove is enough, but generally to your taste.

5. feed.

Pour the soup into a plate/pot, spread the toast, randomly scatter the grated cheese on top, bake under the grill until the cheese is well fried. Eat right away!

PS in the photo I have a delicate portion of cheese, in fact, there is not much cheese)))

Tomato-lentil curry soup with coconut cream and cilantro

The recipe for this soup was born spontaneously and immediately became one of my favorites. Incredibly fragrant, with an oversized multi-faceted taste. A bit similar to Indian dal, only more delicious;)


• Tomatoes in own juice (cut pelati) or tomato passata – 400g 2 banks,

• Carrots – 2-3 pieces of medium size (basically a carrot can not put or replace a piece of pumpkin, the equivalent weight of carrots)

• 2 large onions,

• Red/yellow lentils – 500g,

• Chicken/vegetable broth 2-2. 5 liters (amount of broth depends on the degree of thickness of soup you like)

• 200 ml (half cans) coconut cream, or two-thirds of banks fat coconut milk,

• 5 cloves of garlic,

• 2 tbsp grated ginger,

• Yellow curry paste to taste (I have 5 tbsp Aroy-d),

• Sweetener – 2-3 tbsp (I have the Jerusalem artichoke syrup),

• Butter ghee or vegetable oil – 2 tbsp,

• 3 Bay leaves

• Ground cumin (Jeera) – 1 tsp or to taste

• Ground coriander – 1 tsp or to taste

• Ground red chili pepper – to taste (add gradually at the end of cooking),

• 2 tsp turmeric,

• 2 sticks of cinnamon,

• 3 gvozdichki,

• 4 cardamom pods,

• Salt and pepper to taste.

UPD. I recently tried to cook this soup with chickpeas and sweet potato. Put 2 cans of chickpeas (480g or boiled), plus 1 large sweet potato, cut into small cubes, and lentils used in 2 times less. Yam is put into the soup along with the lentils and the cooked chickpeas along with Try this option – very tasty!

For serving (every ingredient):

• Lemon juice or lime juice (1 bowl juice large slices)

• Cilantro (1 plate 2-3 tbsp coarsely chopped leaves or stems but don’t throw away, and then cook them in the broth),

• Flatbread (naan, chapatti, roti) or thick pita bread for serving.

Just want to mention that a huge set of spices makes the taste very interesting. If you are not at home a few spices, you can these ingredients do not use. If you have absent most of the spices I recommend all to acquire them and to make this crazy flavorful dish exactly according to my recipe;)

How to do:

1. Lentils, rinse and drain in a colander.

2. All vegetables should be washed. Finely chop the onion, carrot (pumpkin) to grate on a coarse grater, ginger RUB on a small grater, garlic skip through the press or chop with a knife. Banks with milk and tomatoes and rinse under running water and access to all the ingredients were ready.

3. A pan (preferably thick-walled) heat over medium heat, then medium heat and heat it in oil, then throw all the whole spices (cinnamon, cardamom, cloves and Bay leaf). Fry until bright flavor, stirring constantly with a spatula. Then add the spices to the onions and carrots.

4. When onions and carrots are Golden, put them ginger and curry paste, cook for another couple of minutes, then add the garlic, cook for another 30 seconds. Then immediately remove from AREVA cardamom and cloves, and add to the lentils, broth, cumin and coriander.

Now you only have to bring the soup to a boil, reduce the heat and simmer until lentils soft, about 25 minutes.

Important. Cardamom and cloves I clean, because they have enough to give its flavor, and so they then in the dish not interfere. Bay leaf and cinnamon leave, because they are very easy to notice and catch, for example, when pouring soup into a bowl.

5. When the lentils are cooked, add to the tomatoes and turmeric. Bring to a boil, stir, dalaam coconut milk/cream, again over low heat, bring to the state of the boil (the lid is not closed, otherwise the milk may curdle), and switch off immediately. Now that you have to balance the taste with salt, pepper, sweetener and chili pepper. The aroma should bring to mind and move to a warmer climate, the taste should be spicy and slightly burning with a pleasant sweetness.

6. Flow is no less important than the recipe of the soup. Pour it into a deep saucer, fill out a handful of chopped coriander, sprinkle generously with lime juice, a splash of cream can back splash of beauty and provides this splendor with fresh bread. Ideally, if it is hot. You’ll go crazy from the delicious guarantee!

My Soup + lean version

A few words about my borscht

It is not like those that were cooked in my family, not like I tried anywhere, it is somehow different, mine) It is quite suitable for the main dish, there is a spoon in it, a lot of meat and beets, but there is no cabbage at all, and the serving is very important: it must certainly be with rye garlic toast, with excellent bacon, delicious sour cream and Greens.

And the recipe is this (I cook in a 5-liter pot):


My 1.5 kg of meat “for broth” (usually the neck part, which has a lot of connective tissue, which makes the broth very rich). Fill it with cold clean water (about 1.5 liters), so that all the meat is closed, and bring to a boil. After cooking for 5 minutes I drain the water. Then repeat the procedure from the beginning. Wash the meat, pour cold water and cook for about 1.5-2 hours until the meat becomes very soft. I cook under the lid on low heat so that the water does not boil much, but if it becomes small, add a little boiling water. Already at the end of cooking, I throw about 10 peas of pepper, 2-3 bay leaves and a handful of dried mushrooms, previously ground into small crumbs, because in this case they are a seasoning, not an ingredient.  I cook the broth the day before and advise you, and here POh nothing:

  • I can skim the extra fat off the cold broth the next day because it will harden on the surface.
  • I can strain the broth from the peppers and bay leaves as they have already given away their flavors. As a child, I ate these peppers from the soup, I no longer burn with desire)))
  • Cold meat is easier to disassemble. We need to get it out of the broth and remove the fat, veins, bones and cut into portions, then return to the broth.

But you can cook the soup immediately, then after the meat is ready, take it out, disassemble it and return it to the pan.


The main thing here is to cut everything and cook in advance, then just throw it into the pan.

1 large onion + 1 large carrot cut finely and passeruem in oil for frying in a large(!) in a frying pan (we still have a lot of things to put in it, so in a large one) until very strong. I like everything to be straight caramelized.

At this time, prepare the following ingredients:

1 large tomato is immersed in boiling water for 2-3 minutes, cleaned from the skin, crushed. You can use 100-150 ml of tomato passata or tomatoes in their own juice instead of tomato.

Peel the beets (if it is old and large) or just wash and grate (if it is young). Need 2-3 pieces of medium size. In the presence of fresh tops, it is also crushed (without stems).

We pass through the press 2 large cloves of garlic, 200 gr. my prunes, cut into 2-3 parts each. Bones all remove esseseno.

When the onions and carrots are ready, add the tomato and tops, fry for 5 minutes, then add the beets, garlic, prunes + 1-2 tablespoons of syrup (Jerusalem artichoke), tomato paste, vinegar (so that the beets do not lose their color). We cook it all for 10-12 minutes.

We shift the contents of the frying pan into a saucepan with ready meat. Add salt/pepper / syrup/herbs to taste. The sweetness of the soup depends on the sweetness of the beets and prunes, the acid – from vinegar and tomato paste, so you need to try the soup and adjust the taste. It should be without pronounced sweetness and acid, balanced. Bring to a boil and remove from the stove. Leave to infuse for 10 minutes (cover with a lid, but do not close completely).

I recommend eating borscht not immediately, but the next day;) So he will reveal all his tastes and aromas as much as possible, and make friends with them.

You can make a vegan version of borscht, instead of meat broth using vegetable or mushroom broth, or just water, and instead of meat – beans (2 cans or about 500g). Tastier with white, or with a mix of white and red. And you can serve such borscht with croutons from Borodino / rye bread, smeared with either fragrant sunflower oil, garlic, or mustard.

All Bon Appetit!