Tag Archives: Cabbage

Chicken Golumpki Soup

13 Mar

I often turn to the same few ideas for using up leftover roasted chicken…. but the idea of more chicken salad, or more chicken noodle soup, or more chicken fajitas?  Not appealing for some reason!   After some concrete plotting (involving opening and closing the pantry and refrigerator doors a few too many times), this is what I came up with… And, honestly, I loved it.  The boyfriend loved it.  And I cannot wait to make it again.  

Chicken Golubki Soup

Chicken Golumpki Soup

  • Leftover Roasted/Rotisserie Chicken, about 1 1/2 cups, shredded
  • Can of Whole Tomatoes, chopped, and juice reserved
  • 1 cup of rice
  • 1/2 a cabbage, chopped
  • 2 cups homemade chicken stock
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 3 tablespoons of parsley, chopped
  • 2 beers
  • 1-2 tablespoons of smoked paprika
  • salt and pepper, to taste
  • hot pepper flakes, to taste
  • olive oil
  • dash of red wine vinegar

First, heat a tablespoon or two of olive oil in a large pot.  Next, add the diced onion, celery and carrot.  Stir occasionally, and cook until softened.  After that’s done, add the cabbage, stir to combine, and saute for a few minutes until the cabbage is partially cooked.  Then, add the tomatoes with their reserved juice, chicken, vegetable broth, and the beer; bring to a simmer.  Once the soup is simmering, add the rice.  Periodically, taste the soup while the rice is cooking, and add paprika, salt, pepper and hot pepper flakes to taste.  At the very end, once the rice is cooked, and the soup has partially thickened, add a quick dash of vinegar for some brightness, and voila!

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Odds and Ends…

27 Feb

I have been trying, and generally succeeding, to not waste any produce lately.  It takes a conscious effort, but I am so much happier with myself when I can manage it.  Plus, less wasted now equals more money to spend on food some other time!  And isn’t that what we all want?  🙂

So, when a recent evening unveiled a vegetable drawer filled with random odds and ends, I knew that I had to concoct something.  And, after thinking it over a bit more, I decided that soup was just what was needed.  After playing around a bit, this is what I came up with….

 

Roasted Broccoli, Cabbage, and Cauliflower Soup

Roasted Broccoli, Cabbage, and Cauliflower Soup

 

 

 Roasted Broccoli, Cauliflower, and Cabbage Soup

  • half of a head of broccoli
  •  half of a head of cauliflower
  • quarter of a head of cabbage
  • quarter of an onion
  • 2 shallots
  • 2 sticks of celery
  • 3 cups of chicken broth
  • 1 cup of cream
  • 2 tablespoons of mascarpone cheese
  • 6 slices of smoked provolone cheese
  • 1 teaspoon cumin
  • 1 teaspoon white pepper
  • Olive Oil
  • salt
  • pepper

First, preheat the oven to 450 degrees.  Next, separate the heads of broccoli and cauliflower from their stalks.  Cut the heads of the broccoli and cauliflower into individual florets, place on a sheet pan, and toss together with olive oil, salt and pepper.  Place the pan in the oven, and roast the broccoli and cauliflower for 15 minutes, or until slightly caramelized.

In the meantime, chop the onion, shallots, celery, and the stalks of the broccoli and cauliflower.  Place enough oil in a heavy pot to coat the bottom, and heat until shimmering over medium heat.  Add the faux mirepoix to the pot, and cook until translucent.  While this is cooking, chop the cabbage.  Once the mirepoix is at the right point, add the cabbage, and cook until soft, stirring occasionally.

By this time, the broccoli and cauliflower should be just ready, or already out of the oven.  Add that to the mirepoix and cabbage, and stir to mix.  Next, pour in the chicken broth, turn the heat up to high, and heat until just simmering.  Simmer for 20 minutes, or until flavors are blended, turning the heat lower as needed.  

While the soup is cooking, dice the provolone cheese, and bring the mascarpone cheese to room temperature.  Once the soup is done simmering, add the cream, and heat until warm and the soup is partially thickened.  Using an immersion blender, puree the soup to an even consistency.  Then, add the provolone cheese, cumin, and white pepper, stirring to incorporate.  As a last step before serving, swirl in the mascarpone cheese.