Introduction + Soup
Hey.
My name is Šárka (though I don't always switch to the keyboard where I can put in the correct spelling of the name, *coughs*) and I'm a friend of salixbabylon's. Otherwise, I don't think I know anyone in this community, so I'm looking forward to getting to know you :)
I'm a 23 year old university student from Iceland, not really a proper homemaker, but I enjoy cooking and baking, especially. As a student, living in a dorm, with a shared kitchen, I enjoy recipes which I can either make in vast quantities and then freeze and eat for the rest of the week, or something which can be reduced until it's just a 1 person portion. Also, I appreciate easy cleanup, not too many ingredients (especially if they're cheap too), and something sufficiently tasty that I'll be convinced to expend the effort, rather than survive on sandwiches and ramen.
And to that end, I'm sharing my favourite soup recipe - I eat so much of it I tend to categorize it in a foodgroup of its own.
1-2 yellow onions
2-3 large potatoes (or the same rough amount in smaller ones)
3-4 large carrots
1 can tomato puree
500 grams mince meat (I'm European... do the folks in this community want my weights converted into the American system?)
Water
Seasoning
1 tbsp olive (or any other) oil.
Chop the onions and fry in the oil until tender. Add the meat and fry until brown and broken into little pieces. Add the tomato puree, then water until it looks more like soup. Peel the potatoes, chop into bite-sized pieces and add to the pot. Chop up the carrots into bite sized pieces and add. Season to taste and boil until the vegetables are tender.
This soup is very much an "as you like it" thing. This is how I make it, but the original recipe called for less vegs and more meat. I love potatoes, so I kept fiddling with the amounts until I was happy with it. Any root vegetables are good in this soup - I've used celery, parsnips, sweet potatoes, cauliflower and so forth. Add water until you like the ratio of liquid to the other ingredients. For seasoning, I use black pepper and salt - I add fresh rosemary if I have it.
It's good both straight out of the pot, but it's even better the next day - I think it has something to do with the starch in the potatoes. It's okay to freeze it and you can just nuke it in the microwave when you want to eat the leftovers. It's excellent for hangovers - that's due to the tomato puree, mostly. It's easy on the stomach, and goes well with any kind of bread. I also like it for colds, but not as much as garlic soup. I ought to find that recipe and post it too, now that I think of it...
In other news, isn't there something very odd about a college student who goes home to her nuclear family on the weekends and subsides on junk and package food, then goes back to college and eats a balanced diet?
My name is Šárka (though I don't always switch to the keyboard where I can put in the correct spelling of the name, *coughs*) and I'm a friend of salixbabylon's. Otherwise, I don't think I know anyone in this community, so I'm looking forward to getting to know you :)
I'm a 23 year old university student from Iceland, not really a proper homemaker, but I enjoy cooking and baking, especially. As a student, living in a dorm, with a shared kitchen, I enjoy recipes which I can either make in vast quantities and then freeze and eat for the rest of the week, or something which can be reduced until it's just a 1 person portion. Also, I appreciate easy cleanup, not too many ingredients (especially if they're cheap too), and something sufficiently tasty that I'll be convinced to expend the effort, rather than survive on sandwiches and ramen.
And to that end, I'm sharing my favourite soup recipe - I eat so much of it I tend to categorize it in a foodgroup of its own.
1-2 yellow onions
2-3 large potatoes (or the same rough amount in smaller ones)
3-4 large carrots
1 can tomato puree
500 grams mince meat (I'm European... do the folks in this community want my weights converted into the American system?)
Water
Seasoning
1 tbsp olive (or any other) oil.
Chop the onions and fry in the oil until tender. Add the meat and fry until brown and broken into little pieces. Add the tomato puree, then water until it looks more like soup. Peel the potatoes, chop into bite-sized pieces and add to the pot. Chop up the carrots into bite sized pieces and add. Season to taste and boil until the vegetables are tender.
This soup is very much an "as you like it" thing. This is how I make it, but the original recipe called for less vegs and more meat. I love potatoes, so I kept fiddling with the amounts until I was happy with it. Any root vegetables are good in this soup - I've used celery, parsnips, sweet potatoes, cauliflower and so forth. Add water until you like the ratio of liquid to the other ingredients. For seasoning, I use black pepper and salt - I add fresh rosemary if I have it.
It's good both straight out of the pot, but it's even better the next day - I think it has something to do with the starch in the potatoes. It's okay to freeze it and you can just nuke it in the microwave when you want to eat the leftovers. It's excellent for hangovers - that's due to the tomato puree, mostly. It's easy on the stomach, and goes well with any kind of bread. I also like it for colds, but not as much as garlic soup. I ought to find that recipe and post it too, now that I think of it...
In other news, isn't there something very odd about a college student who goes home to her nuclear family on the weekends and subsides on junk and package food, then goes back to college and eats a balanced diet?