HEIDELBERG SOUP
Make and share this Heidelberg Soup recipe from Food.com.
Provided by Recipe Junkie
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer water, potatoes and onions about 20 minutes
- Add frozen vegetables.
- Add soup and cheese.
- Heat until cheese is melted, stirring constantly.
Nutrition Facts : Calories 521.1, Fat 22.2, SaturatedFat 13, Cholesterol 75, Sodium 1841.3, Carbohydrate 61.6, Fiber 8, Sugar 10.6, Protein 21.3
TRADITIONAL GERMAN GOULASH
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
- Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
- Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
- Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.
HEIDELBERG SOUP
This was given to me by a dear friend Linda Hunter.
Provided by Judy Keeling
Categories Other Soups
Time 50m
Number Of Ingredients 6
Steps:
- 1. Boil until tender: potatoes, onion, water and frozen vegetables. Than add 2 cans cream of celery soup.
- 2. Turn heat down and add 1 pound cubed Velveeta Cheese. heat until melted.
- 3. Can make ahead and keep in the refrigerator for a day or two.
HEIDELBERG SOUP
Number Of Ingredients 6
Steps:
- Cook onions and potatoes in 5 cups of water until tender. Add frozen mixed vegetables; cook until hot. Add soups and Velveeta cheese. Stir until cheese melts.
Nutrition Facts : Nutritional Facts Serves
HEIDELBERG SOUP RECIPE
Provided by á-24734
Number Of Ingredients 7
Steps:
- In 5 Cups water, cook onions and potatoes until tender. Add frozen vegetables; cook until hot. Add soup and Velveeta cheese. Stir until cheese melts.
KARTOFFELSUPPE NACH BAYRISCHER ART (BAVARIAN POTATO SOUP)
Packed with vegetables and sausages, this classic Bavarian-style potato soup is more of a main dish than a starter. In Germany the sausage of choice would be Regensburg sausage, a short and stubby parboiled pork sausage. It can be substituted with other boiling sausages made of pork.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h48m
Yield 6
Number Of Ingredients 18
Steps:
- Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
- Heat oil in a large pot over medium heat. Cook potatoes in the hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
- Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce the heat and cook, covered, until carrots are tender, about 30 minutes.
- Stir sausage slices, parsley, and chives into the soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 65.8 g, Cholesterol 11.6 mg, Fat 11.1 g, Fiber 10 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 523.6 mg, Sugar 7.3 g
OLD GERMAN POTATO SOUP
The hearty root vegetable soup is great to serve to guests. It has a lovely (and tasty) garnish of sauteed musrooms, onions, and herbs. It's vegetarian, but you could easily add sliced sausages or diced ham to make it a complete meal for the carnivore. The recipe is from Dr. Oetker German Cooking Today cookbook.
Provided by PanNan
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Peel and rinse the pototoes, celeriac and carrots. Chop into small dice. Peel the onion and stud it with the bay leaf and clove.
- Melt the butter in a large Dutch oven or soup pot. Add the diced celeriac and carrots and brown lightly while stirring. Add the diced potatoes, studded onion and the vegetable stock. Cover and bring to a boil and cook over medium heat for 20 minutes.
- Meanwhile, remove the outer leaves of the leeks and cut off the root ends and dark green leaves. Cut in half, wash thoroughly, drain and slice. Add the sliced leeks to the soup, cover and cook for about another 10 minutes.
- Remove the onion with bay leaf and clove. Remove about 1/3 of the potato and vegetable mixture from the soup. Place it into a blender and puree and add back to the pot (or use a stick blender to partially puree the vegetables in the pot). Add the seasonings.
- For the garnish: Clean the mushrooms, and chop into bite sized pieces if they are large. Peel the onion and dice finely. Melt the butter in a saute pan and add the diced onion. Saute, stirring constantly about 5 minutes. Add the mushrooms and saute another 5 minutes.
- Just before serving top the soup with the mushroom and onion mixture and sprinkle with the herbs.
- Note: to save time, make the garnish after adding the leek to the soup pot to save time.
Nutrition Facts : Calories 225.8, Fat 13, SaturatedFat 8.1, Cholesterol 39.5, Sodium 101.2, Carbohydrate 25.8, Fiber 3.9, Sugar 4.5, Protein 3.2
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