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TheDudeLebowski

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Unfortunately no. However, I'm pretty sure the "what else" simply comes down to spices and technique. I can get close. But the thought that I'm trying to keep some of her recipes going would have her beaming I'm sure.
Same thing here. My grandmother passed away when I was very young but I remember all her dishes.

Her version was almost like a kielbasa salad. Not even a soup. You'd fork a sausage and get a heap of sauerkraut. I also remember getting a heap of a serving of caraway seeds in every bite. Additional a caraway seeded bread.

The recipe was close to this:



I've had other versions where it's more like a soup. It's more of a regional thing. Where there's more water, carrots, bacon and sometimes cream of mushroom soup. Skimming the fat off the top after simmering for a couple of hours.

In other recipes I made a Vietnamese boiled chicken dish. The boiled chicken was good but the soup made from the simmering chicken was awesome. Plus using the stock to make rice was amazing. I'm waiting to remake it but the stock was simple. Whole chicken, garlic and ginger.

I'll post when I do it again
 
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Closet Fermenter

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6E622CDF-218A-49FE-87ED-964E0AB20CCD.jpeg

Cool, rainy day here in the South. Pot of chicken broth & chicken from a fresh kill this morning; bell pepper & jalapeños from the garden, rosemary from the bush, potatoes, onions, celery & garlic. Going to be served with fresh cooked collards and cornbread! 😋
 

AzOr

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A whole thread about soup and no mention of Pho? That’s shameful. Here in the NW it’s hard not to find a good Vietnamese restaurant.
I’ve made both chicken and beef pho at home and it was good but not the same.
It’s also hard to beat a simple batch of pinto beans. Topped w some cheese, onions and some chopped green chiles- does t get any better. Serve w fresh tortilla just off the griddle.
I’m picky when buying dried beans at the store. Nice plump beans w no darkening. Makes the finished bean broth almost pinkish.
 

Immocles

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Soup night tonight.
I pitched making bacon bean cabbage soup and my wife suggested landjagers instead of bacon. So went with that. A very big win.
BF22B280-636C-487C-94A6-1555AAB5CCAF.jpeg


Two landjagers chopped
A few carrots and a celery stalk
One store bought beef froth
One small jar homemade pork broth
One pint jar homemade beef broth
Can of hominy
Can of white beans (using two next time)
One can fire roasted tomatoes
Half a head of cabbage
Minced onion
Penzeys Bavarian seasoning (one of my favorites for soups and hot dishes)

Wife is thoroughly impressed.
A3166597-724B-468E-8CAC-0E6D8CCB422C.jpeg
 
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corkybstewart

corkybstewart

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A whole thread about soup and no mention of Pho? That’s shameful. Here in the NW it’s hard not to find a good Vietnamese restaurant.
I’ve made both chicken and beef pho at home and it was good but not the same.
It’s also hard to beat a simple batch of pinto beans. Topped w some cheese, onions and some chopped green chiles- does t get any better. Serve w fresh tortilla just off the griddle.
I’m picky when buying dried beans at the store. Nice plump beans w no darkening. Makes the finished bean broth almost pinkish.
I'm not sure I've ever had pho. It's not available in either of the small towns I've lived in for the past 40 years. My daughter is a big fan so I'd love to try it. I've just never had the opportunity.
 
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corkybstewart

corkybstewart

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Soup night tonight.
I pitched making bacon bean cabbage soup and my wife suggested landjagers instead of bacon. So went with that. A very big win.
View attachment 807550

Two landjagers chopped
A few carrots and a celery stalk
One store bought beef froth
One small jar homemade pork broth
One pint jar homemade beef broth
Can of hominy
Can of white beans (using two next time)
One can fire roasted tomatoes
Half a head of cabbage
Minced onion
Penzeys Bavarian seasoning (one of my favorites for soups and hot dishes)

Wife is thoroughly impressed.
View attachment 807549
Looks delicious. What is a landjager?
 

Closet Fermenter

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A whole thread about soup and no mention of Pho? That’s shameful. Here in the NW it’s hard not to find a good Vietnamese restaurant.
I’ve made both chicken and beef pho at home and it was good but not the same.
It’s also hard to beat a simple batch of pinto beans. Topped w some cheese, onions and some chopped green chiles- does t get any better. Serve w fresh tortilla just off the griddle.
I’m picky when buying dried beans at the store. Nice plump beans w no darkening. Makes the finished bean broth almost pinkish.
I made pintos this week; slow cooked all day on the woodstove Served them up with cornbread (made with bacon drippings & jalapeños) collard greens from my garden, and homemade chow-chow! 😋
 

Immocles

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Looks delicious. What is a landjager?
Its a cured German sausage. My grandpa always made and had stockpile of them on the farm and they were almost eaten like beef sticks to snack on in the tractor. He always dipped them in a little jar of brown mustard.
These days, the only ones I come across get heated up in sauerkraut or boiled to go with mashed potatoes. Very common around here for church dinners and fundraisers. Its a quick meal and theres a local meat market that absolutely knocks them out of the park. What I would give for my families recipe though. A lot of those old recipes died with my uncle before he thought about writing them down or passing them along.
 

NSMikeD

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I drop a chicken (the the appropriate trinity and seasoning in my one pot regularly to make chicken stock, As an avid fishermen I do the same with a few fish carcasses. I use deli container to freeze pint portions. These make for the base of quick hearty lunch soups and chowders. With classic chicken soup and fish chowder are my go to recipes, I will mix things up base on what I have on hand. Also, the chicken stock makes it into various Spanish rice dishes.

I am getting into asian noodle soup lately. Making Kumba Dashi (kelp and bonito flake broth) is so easy.

I also enjoy making broth to use in risotto.
 
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AzOr

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I'm not sure I've ever had pho. It's not available in either of the small towns I've lived in for the past 40 years. My daughter is a big fan so I'd love to try it. I've just never had the opportunity.
Next time you’re in a city give it a try. You won’t be disappointed. One of my favorite things about pho is all the extras you put in it just before eating….bean sprouts, lime, basil, chili oil.
Funny story- my kids have always liked pho broth, even as toddlers.
Recently on vacation we were at in laws in the Denver area. We were just hanging out in the backyard when my 5 year old asks my cousins- do you have Vietnamese neighbors? Confused, he said “yes, why?”
Because I smell pho.
 

beermanpete

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We made vegetable soup last night to break in a new dutch oven. Carrots, cerlery, shallots, garlic, potatoes, zuccini, yellow squash, red bell pepper and some fresh herbs from the garden. It came out very good. We made biscuits as well.
 
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corkybstewart

corkybstewart

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My wife made soup with the last pumpkin from the garden last week. And of course it was excellent, but different from the soup I make. Unless our local grocery stores decide to sell eating sized pumpkins this winter we'll be substituting butternut squash for the pumpkin. It works but isn't quite the same.
 

jrgtr42

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A whole thread about soup and no mention of Pho? That’s shameful. Here in the NW it’s hard not to find a good Vietnamese restaurant.
I’ve made both chicken and beef pho at home and it was good but not the same.
|I have a recipe for faux pho that, while not really traditional, is a decent stand.
But related to pho would be ramen. And I ain't talking about 10 for a buck Top Ramen, weith 1500 MG of sodium in that spice packet. There's a few places near me that have fantastic ramen. Some dead on tranditional, others not so much. But if pho is a great light, summer or hot weather soup, Ramen is better for those cold days.
 

AzOr

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This stuff is really good. It’s frozen concentrated broth. You won’t find this at Kroger’s though. I’ve only seen it at larger Asian grocery stores.
Apologies Corky for derailing the thread.
 
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corkybstewart

corkybstewart

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This stuff is really good. It’s frozen concentrated broth. You won’t find this at Kroger’s though. I’ve only seen it at larger Asian grocery stores.
Apologies Corky for derailing the thread.
Not derailed in the least. I've learned something. Now I have something specific to look for when I'm in Tuscon or Phoenix.
 

BongoYodeler

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Oh nuts!! I completely forgot to mention, or take a pic of, the homemade broccoli/cheese soup I made a week ago today. Our daughter and son-in-law have an annual cookie exchange and beer share party. 50-75 guests, tons of food, snacks, beer, etc. Every year the request comes in for my soup. This year I made just under two gallons of soup for last Saturday night, and it was completely gone before the last guest left. I'll try to do better next year. :)
 
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corkybstewart

corkybstewart

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My wife is a wizard in turning wrinkly, old veggies into delicious soup. We were gone for 10 days and the veggies in the fridge didn't age well. So she took wrinkled bell pepper, limp carrots, lettuce, cherry tomatoes, cauliflower, and potatoes and made soup. She added fresh onion and garlic of course, and then added a little sour cream for tanginess.
 

BongoYodeler

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Seemed like a good day to make some homemade vegetable soup today. No recipe, just a throw it all in type of soup. Vegetable stock, carrots, yellow squash, onions, celery, shiitake mushrooms, kale, escarole, broccoli, pea pods, and cannellini beans, some squeeze garlic, a spooge of squeeze tomato paste, a couple splashes of balsamic vinegar, served with some Pecorino Romano cheese sprinkled over the top.

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