Slovenian Peasant Soup Recipes

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PEASANT SOUP



Peasant Soup image

This hearty vegetable broth soup really satisfies, and it's inexpensive as well.-Bertha McClung, Summersville, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound dried great northern beans
6 cups water
3 carrots, sliced
3 celery ribs, sliced
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Rinse and sort beans. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender., Discard bay leaves. Add oil and heat through.

Nutrition Facts : Calories 140 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 73mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

SLOVENIAN PEASANT SOUP



Slovenian Peasant Soup image

Make and share this Slovenian Peasant Soup recipe from Food.com.

Provided by katie in the UP

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

5 large potatoes, peeled and cut up
4 large onions, cut up
1/2 bunch parsley
1 stalk celery
1 garlic clove
2 tablespoons butter
salt
pepper
paprika
1/2 pint sour cream
chopped chives

Steps:

  • Place all of the above in 2 quarts of water.
  • (or I was thinking -- chicken broth).
  • Cook slowly for 1 1/2 hours, than mash thru a coarse strainer and add sour cream, serve.
  • Sprinkle chopped chives on top for garnish.

Nutrition Facts : Calories 396.7, Fat 12.2, SaturatedFat 7.5, Cholesterol 27, Sodium 74.9, Carbohydrate 65.9, Fiber 8.3, Sugar 6.9, Protein 8.5

CROCK POT TUSCANY PEASANT SOUP



Crock Pot Tuscany Peasant Soup image

A hearty soup that's great on a cool day. This soup is quick and easy to prepare and has great flavor.

Provided by Porfavorcorona

Time 4h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 (4 ounce) mild Italian sausage, about 1 pound
1 stalk celery, diced
3 medium zucchini, thinly sliced
1 small onion
3 cups beef stock
1 (8 ounce) can tomato sauce
2 teaspoons fresh basil, chopped or 1/2 teaspoon dry basil
1 salt and pepper, to taste
parmesan cheese, grated or romano cheese, grated, to taste

Steps:

  • In a large skillet over medium heat, brown Italian sausages on all sides; slice sausages 1/2-inch thick rounds.
  • Use non-stick cooking spray or a little vegetable oil if using turkey Italian sausage.
  • Pour off excess fat.
  • Add to skillet the celery, zucchini and onion.
  • Saute 2 minutes longer, stirring.
  • In crockpot, combine beef broth, tomato sauce, and basil.
  • Add sausage and vegetable mixture; cover and cook on LOW for 3 1/2 to 4 1/2 hours.
  • Add salt and pepper to taste.
  • Ladle soup into bowls and garnish with grated Parmesan cheese.
  • Serve this hearty soup with garlic bread or crusty Italian bread.

Nutrition Facts : Calories 450.1, Fat 32, SaturatedFat 11.3, Cholesterol 64.6, Sodium 2358.3, Carbohydrate 14.5, Fiber 2.9, Sugar 8, Protein 26.5

SPANISH PEASANT SOUP



Spanish Peasant Soup image

This is the authentic recipe for gazpacho soup. Great for a picnic or a BBQ. The recipe can easily be doubled or tripled or more. Very refreshing

Provided by Bergy

Categories     Lunch/Snacks

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 7

2 pieces day old bread, crusts removed
3 cloves garlic, minced
2 tablespoons vinegar
3 medium tomatoes, chopped coarsely
1 green pepper, seeded chopped
3 medium cucumbers, chopped
6 cups water, & ice mixed

Steps:

  • in a large bowl put the bread& 1 clove of minced garlic, add vinegar& mix well.
  • Let stand for 2 hours.
  • Mix in the tomatoes, peppers, cucumbers& the other 2 cloves of garlic.
  • Add the ice water keep chilled.

Nutrition Facts : Calories 47.2, Fat 0.5, SaturatedFat 0.1, Sodium 51.4, Carbohydrate 10.1, Fiber 1.5, Sugar 3.7, Protein 1.8

SLOVENIAN KOLACKI



Slovenian Kolacki image

Found this recipe in my Slovenian Treasures cookbook. Posted for 2005 Zaar World Tour. Times are just estimated and do not include chilling time.

Provided by katie in the UP

Categories     Dessert

Time 29m

Yield 48 cookies

Number Of Ingredients 6

2 cups unsifted flour
1/2 lb butter
4 (3 ounce) packages cream cheese
12 ounces jam (recommended pineapple)
1 cup walnuts, ground
1 egg, beaten

Steps:

  • Mix filling ingredients together and set aside. Sift flour into a large bowl. Cut in butter as for pie dough. Cut in the cream cheese and work the mixture together with a fork until a round ball is formed. Cover and refrigerate overnight or at least 1 hour.
  • Cut dough in 3 pieces. roll out on floured cloth or board slightly thicker than noodle dough (?). Cut into 3 x 3 inch pieces using a pastry cutter. Place teaspoonful of filling in center and overlap opposite corners. Bake in greased cookie pan at 350 degrees for 12 to 14 minutes. Remove and sprinkle with confectioners sugar.

Nutrition Facts : Calories 114.8, Fat 8.1, SaturatedFat 4.2, Cholesterol 22.4, Sodium 52.1, Carbohydrate 9.4, Fiber 0.4, Sugar 3.5, Protein 1.6

ETRUSCAN PEASANT SOUP



Etruscan Peasant Soup image

This is my mom's recipe - it is the best soup ever! Not only is it healthy, but it is hearty and chocked full of flavor!

Provided by Kettch23

Categories     Low Cholesterol

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb sweet Italian turkey sausage, cut into 1/2-inch pieces
1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces
3/4 cup onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 cups spinach leaves, coarsely chopped
1 (15 ounce) can butter beans, rinsed and drained (or white kidney beans)
1 (14 1/2 ounce) can diced tomatoes (preferably the ones with basil, garlic, and oregano)
1 (14 ounce) can fat free chicken broth
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons parmesan cheese, grated (optional)

Steps:

  • In a large sauacepan or dutch oven over medium heat cook sausage, chicken, onion, and garlic in oil until sausage is no longer pink.
  • Add spinach, beans, tomatoes (with their liquid), broth, and crushed red pepper flakes - bring to a boil.
  • Reduce heat - simmer 20 minutes (or longer!) to blend flavors.
  • Sprinkle individual servings with cheese.
  • PS - sometimes I like to use hot turkey sausage, it really kicks it up!

Nutrition Facts : Calories 262.5, Fat 9.7, SaturatedFat 3, Cholesterol 61.5, Sodium 1324.2, Carbohydrate 20.1, Fiber 4.7, Sugar 6, Protein 24.3

ETRUSCAN PEASANT SOUP



Etruscan Peasant Soup image

Make and share this Etruscan Peasant Soup recipe from Food.com.

Provided by Dona England

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb italian sweet sausage, links
3/4 cup chopped onion
2 garlic cloves, minced
2 cups fresh spinach, cleaned, rough chopped
1 (14 1/2 ounce) can fat free chicken broth
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
1 (15 ounce) can cannellini beans, drained
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated parmesan cheese

Steps:

  • Heat olive oil in heavy 4 quart sauce pan.
  • Cut sausage into 1/2 inch pieces.
  • Brown sausage in pan until no longer pink.
  • Add onion and garlic and stir until softened.
  • Add spinach, chicken broth, diced tomatoes, beans and red pepper.
  • Heat to a boil and simmer for 15-20 minutes.
  • Ladle into bowls and sprinkle with parmesan cheese.

Nutrition Facts : Calories 318.9, Fat 14.4, SaturatedFat 4.7, Cholesterol 35.8, Sodium 1425.1, Carbohydrate 21.9, Fiber 6.5, Sugar 3.5, Protein 26

PEASANT SOUP (LIKE OLGA'S)



Peasant Soup (Like Olga's) image

Make and share this Peasant Soup (Like Olga's) recipe from Food.com.

Provided by cantillon1

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground lamb
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup quick-cooking barley
1 (15 1/2 ounce) can diced tomatoes
5 cups vegetable broth
2 garlic cloves, diced
2 small zucchini, diced
10 ounces frozen mixed vegetables (peas, carrots, beans, corn)
1 large bay leaf
1/4 teaspoon thyme
1/4 teaspoon Greek oregano
1/4 cup dried parsley
salt and pepper

Steps:

  • In a large pot, brown lamb, onion and celery only until lamb is no longer pink.
  • Drain off fat.
  • Add tomatoes, garlic, bay leaf and broth.
  • Bring to a boil.
  • Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley.
  • Then reduce to simmer for 30 minutes.
  • Salt and pepper to taste.
  • Serve with toasted pita bread triangles.

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