Posts tagged: Finished Soup

Hungarian Lazy Woman Soup and Dumplings

By , March 27, 2012

Submitted by Pamela F.

Hungarian Lazy Woman Soup and Dumplings 300x225 Hungarian Lazy Woman Soup and DumplingsThe Hungarian Soup:

Ingredients:

  • 1 ½ pounds – Round Beef Steak (if you prefer, you may use Chicken) Veggies are 1 cup each of fresh: Cauliflower, Broccoli, (you may add others if you wish. Cabbage will take over this broth though.)
  • 3 – large Carrots
  • 1 – Red Pepper (sliced in half)
  • 4 – Celery stalks
  • 1 – Medium Onion
  • 4 – Potatoes
  • ¼ cup – Soy Sauce (our secret ingrediant)
  • 3 tbs – Hungarian Paprika (or any Paprika)
  • 1 – Quart of regular Tomato Juice (not V8)
  • 2 – cups of water (Note: You may add more if the Dumplings makes it to rich.) Salt and Pepper to taste

Instructions:

  1. Do not cut up the vegetables. Just throw them all into the Instant pot with the seasonings and Beef Steak.
  2. Put on the lid and set the Instant Pot cook for 35 minutes on the “Meat” setting.
  3. Release steam and carefully take out all vegetables and Beef Steak. You want a smooth soup. You may blend them up if you wish and re-add them. In this soup though, I typically save them for some another soup and freeze them.
  4. Cut up the Beef Steak and add it back in the broth.
  5. Sent the Instant Pot to Sauté and let the broth heat up and simmer.
  6. Add the dumplings. (Directions below)

The Hungarian Dumplings:

While the soup is cooking – you will want to make the dumplings. (You may cut this recipe in half if you wish)

Ingredients:

  • 1 – stick of Butter softened
  • 12 – Eggs
  • 1 – softened large Potato (you may use ½ cup of Instant potato too)
  • 3-5 – cps Flour
  • ½ tsp – each – Paprika, Garlic and Onion powder
  • 1 1/2 – tsp – Salt
  • ¼ tsp – Pepper

Instructions:

  1. Whip up the butter until lightly fluffy
  2. Add the rest of the ingredients one at a time and mix them until a soft dough-ball starts to form. You want your dough to be slightly sticky to the touch so only add enough flour to form a very soft dough. Mix (or knead) until the dough is smooth.
  3. When the finished soup broth is simmering on the Sauté setting, drop the Dumplings into the hot Broth with a teaspoon. I use two of them. One to grab dough, the other to push it off the spoon. Make sure the Soup remains simmering. In other words, don’t drop them to fast or they will stick together and cause the soup to cool.
  4. Once fully cooked, the Dumplings will float. Continue cooking for another 15 minutes to let the soup flavorings absorb into the wonderful Dumplings!

Note: I top my soup with a sprinkle of Parsley and a dollop Sour Cream! You may add cheese too. :-)

Enjoy!

Potato Bacon Chowder

By , December 1, 2011

Glenda Embree is one of a kind grandmother of three beautiful grandchildren. She maintains a creative blog for busy wives and moms. The blog is full of wonderful and practical tips and recipes. The following is her recent creation of a Potato Bacon Chowder recipe using Instant Pot. The recipe is posted here with permission from Glenda.

Potato bacon chowder Potato Bacon Chowder

Ingredients: 8 servings

  • 5 lbs. russet potatoes, peeled and cubed
  • 3 stalks celery, sliced thin
  • 1 large onion, small diced
  • 1 clove garlic, minced
  • 1 Tablespoon seasoning salt (I used Country Bob’s)
  • 1 teaspoon ground black pepper
  • 4 cups chicken stock
  • 1 lb. bacon, fried crisp and rough chopped
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • sour cream, shredded cheddar cheese and diced green onion for garnish

Instructions

  1. Place potato chunks into inner pot of pressure cooker.potatochunks Potato Bacon Chowder
  2. Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.onions Potato Bacon Chowder
  3. Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup. Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)bacon Potato Bacon Chowder
  4. Place the lid on the Instant Pot slow cooker and lock it into place.puttingonlid Potato Bacon Chowder
  5. It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?lidlocked Potato Bacon Chowder
  6. Push the Manual mode button and set the timer for 5 minutes. (I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect. Amazing!)
  7. Quick-release the steam from the pressure cooker.
  8. When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
  9. Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.)
  10. Add cream and whole milk, stirring to incorporate.cream Potato Bacon Chowder
  11. Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.Potato bacon chowder1 Potato Bacon Chowder