All posts filed under “HEARTY

comment 0

PERU: Sopa Minuta

PERU: Sopa Minuta

IMG_3945We were super excited to draw Peru out of the cup just a couple of weeks before we were to leave for 3 weeks in Peru!   We had a FANTASTIC time and saw, learned, and experienced so much – including hiking the Inca trail where the boys earned from the various guides on the trail the nickname “Alpacitos” (baby alpacas – as opposed to baby goats) as they scampered along.

While the boys love exploring Cusco – a city full of Incan history, colonial balconies, and (very) thin air…IMG_3580…they both REALLY loved Lima – a city full of gorgeous buildings, ceviche, public parks, and (the pièce de résistance) an arcade in the mall across the street from the hotel we stayed in.  They want to move there… to the hotel that is.    I wouldn’t mind either.  (Shout out to Christian from the JW Marriott… if you’re reading this – you made our stay in Lima so fun!  So fun connecting with another foodie!)


See that flag above the boys? It’s on the hostel I stayed in 20 years ago. We stopped in to see if they still have peacocks on the roof. Yes, they do. Also, the boys were beyond fascinated by the crypts under the yellow church (Catedral San Francisco) and the hundreds of thousands of bones on display. Boys.


One of the highlights of our trip was visiting a small farming village about an hour outside of Cusco where 32 families live and farm at 14,000 feet elevation.  The primary language is Quechua (the language of the Inca) and many of the children don’t have the opportunity to attend school as they are busy working the fields.  That said, there is an organization there now that has set up a fantastic school (one room, 40 kids ranging from 6-16, one teacher!) where the kids are learning to read and write in Spanish and English, taught computer skills, and provided a safe space to learn and study.  It was amazing and humbling to see what the teachers and kids are able to accomplish with so little.  That said, they need so much and we will be publishing a list of their needs and how you can help these kids.  Stay tuned for more information.


The boys in red next to Beckett are the same age as him.  Look how TALL Beckett is by comparison! The local boys were fascinated by the “giant boy in glasses”.



Meanwhile, Calvin made quick friends through the universal language of drawing cartoons.



While we visited the school, the moms prepared a lesson for us in sheering sheep + alpacas, making yarn, dying the yarn and lastly weaving the materials.

If any of your are planning to travel to Peru with your kids, I have so much advice!  Just send me an email and I’ll send you all my thoughts.



2014_12_soop_peru-15Alrighty, on to the soup.  We chose “Sopa Minuta” a classic soup loved throughout much of Peru for it’s ease, simplicity, and speed.  It is found on menus all over the country and know by most everyone.  That said, as we traveled through different parts of the country, the boys would make new friends and chat them up about our soup project and the response was invariably, “oh yes, Sopa Minuta is good, but you should really make……”.   In fact, one hotel we stayed at, even surprised us by giving us a recipe to add to our roster.  So sweet!

Screen Shot 2015-01-30 at 3.54.39 PMSo, we just might have to repeat Peru a few times until we find our favorites.  We’ll have to add “Quinua Soap” (aka Quinoa Soup), Chupe de Quinoa, and Moraya (dried potato soup).  Look for those soups at some point during this project.

Anyway,  like I said, Sopa Minuta is made all over the country and is made differently by each household- much like chicken noodle soup here in the US.  We had it a few times in different places in Peru and it was drastically different – some include tomato sauce, some milk; some include ground beef, others chunks of sirloin.  That said, the common ingredients are noodles (I use rice noodles to make it GF), beef, oregano, and a Peruvian chile paste made from aji panca.  If you can’t find it in any of your local Hispanic markets, you can purchase it online.  It is not spicy, but provides THE flavor for the soup.  There is no substitute, so do yourself a favor and find a jar somewhere because once you try this, you will want to make it over and over.  Plus, you can use it in the “quinua soap” recipe above.  🙂

This soup comes together in about 15 minutes and is hearty and filling enough for a quick weeknight meal.  Pair this with a little salad (and maybe a pisco sour or two) and you’re all set!

2014_12_soop_peru-1Sopa Minuta
Serves 4


  • 2 teaspoons neutral oil – sunflower,  canola, etc
  • 1 small yellow onion, finely chopped
  • 2 cloves  garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons aji panca paste
  • 1 pound ground beef  – or sirloin cut into cubes if your prefer
  • 1/2 tablespoon of salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground oregano
  • 6 cups hot water
  • 2 tablespoons GF tamari – or regular soy sauce if you can eat it
  • 1/2 pound angel hair pasta (I use THIS brand and cannot tell it’s not regular pasta).
  • 2 eggs
  • 1/2 cup heavy cream


  1. Heat oil in a skillet over medium heat. Add onion and garlic and saute about 8 minutes or until golden brown. Add tomato and aji panca pastes and continue to cook for another 5 minutes.2014_12_soop_peru-5
  2. Crumble the beef into the onion mixture and cook, stirring occasionally, until cooked through.2014_12_soop_peru-8
  3. Pour hot water into the mixture and add soy sauce simmer for 10 minutes.
  4. Add the noodles and cook for 4 minutes.2014_12_soop_peru-11
  5. While noodles are cooking, crack eggs into a cup and stir until well blended. (Make sure you don’t accidentally get shells in there!)  Then gently stir eggs into soup – stirring continuously.  Eggs will form long thin noodle like strings (like an egg drop soup).2014_12_soop_peru-9 2014_12_soop_peru-102014_12_soop_peru-12
  6. Remove from heat season the mixture with oregano and salt + pepper (to taste).2014_12_soop_peru-13
  7. Add cream and serve.

Cook’s Notes

This recipe ended up on all of our favorites list and will be on repeat at our house frequently.  It’s very savory and comforting.  My #1 of all so far!

comment 0

BULGARIA: Supa Topcheta (Bulgarian meatball soup) Супа топчета

BULGARIA: Supa Topcheta/Супа топчета

2014_11_soop_bulgaria-13Here’s what we learned about Bulgaria in  our research this week:

  •  Yogurt is extremely popular in Bulgaria and eating it is believed to give you a longer life.
  • Bulgarians shake their heads to mean yes and nod for no.
  • Bulgaria is the oldest country in Europe that hasn’t changed its name since it was first established in 681 AD.
  • Mark Zuckerberg (Facebook) is named after his grandfather (Marko) who emigrated from Bulgaria in 1940.
  • Many believe that wine has been produced in Bulgaria since the stone age!

I had the great fortune to attend a singing workshop with the lovely ladies of Kitka Vocal Ensemble where I learned how to sing in the Eastern European style.  The technique involves a different use of my throat/nose than I had ever been exposed to and the harmonies are haunting.  Here is a gorgeous song by Kitka.  I honestly don’t know if it’s Bulgarian, but it sure is pretty.  And here is a Bulgarian group singing in traditional Bulgarian costumes.


Calvin found this recipe on pinterest and was sold the minute he saw the word “meatballs”.  We love us some meatballs in our house – from Italian wedding soup, to Vietnamese beef balls in our pho, spaghetti and meatballs – we love them all.  And now we have a new favorite meatball that is also GLUTEN FREE!!  Whoo-hoo!  In Bulgaria, they add rice to their meatballs instead of bread and, I’m telling you we will be doing the same henceforth in our house.  I was a little confused by all the recipes I found online because none of them told me whether the rice should be cooked or uncooked when adding them to the meatballs, so I rolled the dice and opted for uncooked which was correct.  Phew!

Supa Topcheta can be made about as many different ways as our own Chicken Noodle soup, so this recipe is an amalgam of various recipes found online with a few of our own ideas tossed in for good measure.  In the end, it was a winner.  All thumbs up!2014_11_soop_bulgaria-11Apparently, it was “everyone wear red” night at our house.  I didn’t even notice until processing the photos.  Funny.  Also, if you don’t like losing, never play Yahtzee with Calvin.  He is a ringer.  You have been warned.

2014_11_soop_bulgaria-1Supa Topcheta (Bulgarian meatball soup) Супа топчета
Serves 4-6


For the Meatballs

  • 1 lb ground beef
  • 1 small yellow onion, minced
  • 1/2 cup white rice, uncooked
  • 1 egg
  • 1 teaspoon dried savory
  • salt and freshly ground black pepper
  • 1 cup gluten free flour (I used Pamela’s)

For the Soup

  • 4 cups water
  • 4 cups beef broth
  • 1 tablespoon salt
  • 3 carrots, peeled and sliced
  • 1 small celery root, cubed into 1/2 inch cubes
  • 1 cup cherry tomatoes
  • 2 tablespoons flat leaf parsley, chopped
  • 1/2 cup plain Greek yogurt (not fat free)
  • 2 egg yolks
  • juice of 1/2 lemon
  • salt and freshly ground black pepper to taste


  1. Prepare the meatballs by combining all the meatball ingredients EXCEPT the flour in a large bowl and mixing well by hand.   Allow to rest for a minimum of 30 minutes (more for better flavor) to allow flavors to meld. Once meat has rested, roll into 1 inch meatballs.  2014_11_soop_bulgaria-2
  2. Roll each meatball in gluten free flour and shake off any excess.  2014_11_soop_bulgaria-6
  3. Bring the water and beef broth to a boil in a large soup pot.  Add salt.  When water is boiling vigorously, add meatballs in batches – maintaining a solid boil.  Once all meatballs have been added, add carrots, celery root and tomatoes.  Reduce heat and simmer 20-25 minutes until the vegetables are tender.2014_11_soop_bulgaria-8
  4. Meanwhile, in a small bowl or measuring cup, whisk egg yolks until smooth.  Add yogurt and lemon juice and whisk well until smooth.2014_11_soop_bulgaria-7
  5. Add 1/2 cup of the hot broth from the soup pot in a thin stream – stirring constantly.  If you add the broth too quickly, the egg/yogurt will curdle, so make sure to go slow and steady as  you add the hot broth to the egg/yogurt.  Once you have added 1/2 cup of hot broth, slowly pour the egg/yogurt into the soup pot – again going slowly and stirring constantly
  6. Finally stir in the chopped parsley and serve.



comment 0

REPUBLIC OF CONGO: Muamba Nsusu and Fufu (Chicken and Peanut soup + Yams)

REPUBLIC OF CONGO: Muamba Nsusu and Fufu (Chicken and Peanut soup + Yams)


Here’s what we learned about Congo in  our research this week:

  •  Gorillas!
  • Pygmies!
  • Lonely Planet ranked Republic of Congo #6 in it’s 2015 countries to visit!
  • Republic of Congo is also called Congo Republic and Congo Brazzaville.
  • Brazzaville is the capital of Republic of Congo and sits directly across the Congo River from Kinshasa, the capital of Democratic Republic of Congo (formerly Zaire).

This video is good for a sampling of what life is like in Brazzaville. You can even hear the singers talking about Fufu at one point!

Muamba Nsusu and Fufu (Chicken and Peanut soup + Yams)

soop_congo_nov14-22I’ll admit it.  Beckett chose this recipe because he thought Muamba Nsusu was fun to say.  Well, first he actually picked fufu and ran around the house for several minutes shouting FUFUFUFUFUFFUFUFUFUFUFUFUUUUUUU before I could settle him down to pick what ELSE we should make seeing as how fufu is actually a starchy side sort of akin to our mashed potatoes.  He was set on having something as fun to say as FUFUFUFUFUFFUFUFUFUFUFUFUUUUUUU and therefore picked NSUSUNSUSUNSUSUNSUSUNSUSUNSUSUUUUUUU!

As luck would have it, it Nsusu a good pick.  I described it to our friends’ boys who weren’t so sure about the stew as “peanut butter soup”.  That pretty much nailed it.  Very common all over Sub-Saharan Africa, peanuts (called groundnuts in Africa) are used very commonly in various stews combining chicken and tomatoes.  This version uses red palm oil, another staple of Sub-Saharan Africa, which some argue is the best type of fat (better than olive oil, coconut oil, and avocados) you can ingest due to its high level of Vitamins A and E.

While the soup Nsusu was a culinary success in our meal, the fufu was, well, let’s call it an acquired taste.  Fufu is Sub-Saharan Africa’s answer to our mashed potatoes.  It is made many different ways using many different starches, but in Western Africa it is usually made from yams, sometimes combined with plantains.  We chose to get half traditional and make it with yams and one plantain, but used the food processor instead of the more traditional way to make fufu (as seen in the video below).  I’m not including a recipe for fufu in this post simply because there seem to be a gigazillion different ways to make it, so I’m going to encourage you to get out there and blaze your own fufu path should you feel like running around the house yelling FUFUFUFUFUFFUFUFUFUFUFUFUUUUUUU!!!!

Ahem.  Now then.  Traditionally, our fun to say stew would be eaten with your hands – more specifically your right hand.  Eaters would take a bit of fufu and some stew and quickly slurp it all up by sticking fingers directly into mouths.  Had we gone this route, I’m sure the boys would have been thrilled, but we opted for spoons this time.

Would we make it again?  Sorry Congo, but the fufu was not a hit.  The soup on the other, hand, while much too heavy for me was a hit with the kids… even Dracula.




Muamba Nsusu
Serves 8


    • 1.5 pounds skinless/boneless chicken thighs
    • 2 tablespoons red palm oil, divided
    • 1 large onion, chopped
    • 1 large carrot, chopped
    • 2 jalapeños, minced
    • 1 cup natural peanut butter (peanuts and salt only- no other ingredients)
    • 1 can tomato paste (6 ounces)
    • 1 teaspoon cumin
    • 1 can chopped tomatoes (14.5 ounces)
    • zest of one small lemon
    • 6 cups chicken stock
    • 1/4 cup peanuts


  1. Generously salt and pepper chicken thighs.  In large heavy soup pot, add 1 tablespoon red palm oil, then cook chicken thighs over medium heat until chicken is no longer pink and the juices run clear. This should take 8 to 12 minutes. As the chicken cooks, turn it occasionally so it browns evenly. Once chicken has cooked and browned, remove it from pot and set aside to cool.soop_congo_nov14-14
  2. Add palm oil to pot and melt over medium-low heat. Sauteé onions, carrots and chilies (scraping up any browned bits from the chicken) until well caramelized.soop_congo_nov14-15soop_congo_nov14-16
  3.   Meanwhile, in a small bowl combine peanut butter, tomato paste and cumin with 1 cup of the chicken broth and stir to combine well.soop_congo_nov14-13
  4.  Add peanut/tomato mixture to the pot along with the tomatoes, lemon zest, cooking for a few moments until fragrant.  soop_congo_nov14-17
  5. Add  chicken stock and bring to a simmer. Shred or chop chicken thighs and return to the soup. Add peanuts.  Simmer until soup has thickened.
  6. Check for seasonings – adding salt, pepper, lemon, sugar, or cumin as needed.
  7. Serve with fufu

Cook’s Notes

Red Palm oil is available at Whole Foods and online.

Also, yams are kind of hard to peel – says Beckett.soop_congo_nov14-18


comment 0

SOMALIA: Oat + Goat Soup (Shurbad)

SOMALIA: Oat + Goat Soup (Shurbad)


Here’s what we learned about Somalia in  our research this week:

  •  Somalia has a huge nomadic population and they eat primarily goat and camel meat.
  • The northern part of Somalia declares itself independent as Somaliland, but is unrecognized by most of the rest of the world.  That part of Somalia was ruled by Britain until 1960.
  • The southern part of Somalia was ruled until 1960 by Italy.  Therefore, pasta is incredibly popular in Somalia – some even suggest that pasta is the national dish of Somalia!
  • Somalia is 99% Muslim – the vast majority being Sunni.
  • Ramadan is observed throughout Somalia whereby fasting is observed during daylight hours for close to a month.  Upon breaking the fast, many Somali families eat a very filling and hearty soup of goat and oats.
  • Doing a Google search of images of “Somalia kids” is not advised unless you (a) have tissues at hand, (b) are prepared to answer a lot of questions from your kids about starvation, and (c) can stomach it.
  • The recipe we chose would traditionally be eaten with hands by using a pancake like bread to grab little handfuls.  I couldn’t find (and honestly, didn’t have the gumption to try) a gluten free version of this bread, so we went with rice instead.  If you can eat gluten, here’s a great looking  recipe!


So, it turns out that finding a Somali soup that can be verified to be a true and traditional soup of Somalia was quite a challenge.  There are many wonderful Somali cooking blogs out there, but I couldn’t find a “official” source of Somali recipes to cross check any of the recipes I found online.  Which led me into an interesting line of thinking about how the internet works and what people find online tends to be taken as gospel truth simply because it was found online.   And I then realized that once I post this recipe out there on the interwebs, I will, in fact, be just as much an authority on Somali soups as anyone else who has ever put a recipe for Somali soup online.  Wacky.

Anyway, I finally settled on two recipes I could vouch for the authenticity of and gave Calvin a choice between lamb shoulder stew and goat + oat stew.  I was surprised when he chose the goat + oat, worried about how it would come out, and nervous about our friends coming over to join us with their two little boys.  I should not have worried:

soop_somalia_oct14-25The enthusiastic response was immediate and all 4 boys went in for 2nds and one went for 3rds.  Plus, my two boys had leftovers in their lunch boxes yesterday and both ate every bite while bragging to their friends (and intentionally grossing out the girls) about eating goat stew.  Which reminds me… you don’t have to use goat.  It is the traditional meat for this dish, but you could also use lamb or beef if you desire.  If you’re really not into goat, don’t let the goat stand in the way of making this incredible soup – go ahead and use a different meat.  I won’t tell anyone.

This soup is simultaneously simple and complex; hearty, but not rich.  It is easy to make (once you’ve made the spice mix) and quick enough for a school night dinner.  We served it with Somali rice, spice encrusted goat, and a DELICIOUS coconut hot sauce.  For a quick an easy dinner, I might make a simple salad of cucumber and tomato to eat with this soup and call it a night.  We will be making this one again for sure.soop_somalia_oct14-30

Oat + Goat Soup (Shurbad)
Serves 4-10 depending on whether served as an appetizer or main


    • 2 tablespoons canola oil
    • 1 pound ground goat meat (you can use lamb instead if you desire or beef if you don’t like goat or lamb)
    • 1 small onion, chopped
    • 1 tablespoon salt
    • 1 cup diced tomatoes
    • 3 cloves garlic, chopped
    • 1 tablespoon xawaash spice (see recipe below)
    • 2 boullion cubes (preferrably HerbOx)
    • 8 cups water
    • 1 1/2 cups rolled oats (Trader Joes and Bob’s Red Mill have gluten free versions)
    • Juice of one lemon


  1. Heat oil in large soup pot.  Add goat meat and brown.  Add onion and cook until the onions are translucent.  Add garlic, tomatoes, and xwaash bariis- stir for 2 minutes.soop_somalia_oct14-19
  2. Add water, boullion, and oats.  Bring to a boil then reduce heat and simmer for 30-40 minutes, stirring frequently.soop_somalia_oct14-20soop_somalia_oct14-21
  3. Using an immersion blender or a regular blender blend soup until smooth.soop_somalia_oct14-23 soop_somalia_oct14-24
  4. Add lemon juice and check for seasoning adding more xawaash bariis or salt as needed.  I mixed a little olive oil and xawaash bariis to make a sauce I could drizzle on top for a little color.

Cook’s Notes
All adults and 2 of the kids at the table though the coconut hot sauce (recipe below) brought this recipe to the next level.  Feel free to use a different meat if you desire.  I won’t tell anyone.

Somali Spice Mix (Xawaash Bariis) 
Makes about 1 cup



    •  1/4 cup cumin seeds
    • 1/4 cup coriander seeds
    • 1 tablespoon black peppercorns
    • 1 small cinnamon stick
    • 24 cardamom pods
    • 1/2 teaspoon whole cloves
    • 1 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon turmeric powder


  1. Add all ingredients except last three to small frying pan and heat, stirring constantly, for 4-5 minutes until very fragrant.  Cumin seeds will burn quickly if not attended to.soop_somalia_oct14-13
  2. Place all ingredients in a spice grinder (I use a coffee grinder) and grind into a fine powder.soop_somalia_oct14-14
  3. Pour into a glass jar and add ginger powder, nutmeg and turmeric powder.  Place lid on jar and shake until all spices are well incorporated.

Somali Coconut Hot Sauce (Basbaas Qumbe)
Makes about 2 cupssoop_somalia_oct14-16


    •  1/3 cup dried coconut, unsweetened preferrably
    • 3 large jalapeños, stemmed (seeded too if less spicy is desired)
    • 2 large cloves garlic
    • 1 small onion
    • 1/4 cup white vinegar
    • 1/4 cup canola oil
    • 1/4 cup water
    • 1 tablespoon salt


  1. Soak coconut 15 minutes in boiling water to remove any sweetener and soften coconut; changing water at least once. Drain well.
  2. Add all ingredients to blender and blend well.

Xawaash Encrusted  Goat Meat (Hilib Ari Duban)
Serves 6-8


    •  Goat shoulder or leg (approximately 3 pounds)
    • 3 tablespoons xawaash spice
    • 3 tablespoons canola oil
    • 4 large cloves garlic
    • 2 tablespoons salt


  1. Preheat grill or oven to 300 degrees (we used a Traeger smoker grill).
  2. Mix oil, xawaash, garlic and salt in small bowl.  Spread mixture all over goat, making sure to get spices into every crevice.
  3. Wrap goat tightly in aluminum foil at least 4 times – making sure every seam is well closed.  (If steam escapes, meat will not cook properly.)
  4. Allow goat to rest and marinate at least one hour.  Marinate in the refrigerator overnight for best flavor.
  5. Put on grill (with door closed), traeger, or in oven for 3-4 hours.  Because all the moisture stays inside the foil, it is nearly impossible to over-do it.
  6. Remove from heat and allow to rest for 20 minutes before opening foil.
  7. Pick meat off bones and serve.


    Sorry there is no before photo… the problem was it smelled so insanely good when it came off the grill that all 4 adults dove in before I remembered that we needed a photo. Oh well – we’ll just have to make it again.


Somali Spiced Rice (Bariis Iskukaris)
Serves 8 as a side



    •  2 cups basmati rice
    • 4 tablespoons ghee (or olive oil)
    • 1 large onion, chopped
    • 1 tablespoon xawaash spice
    • 3 large cloves garlic
    • 1/2 cup peas, more to taste
    • 1/2 cup chopped carrots, more to taste
    • 2 1/2 cups water
    • 2 tablespoons salt


  1. Rinse rice thoroughly until water runs clear.
  2. In large pot that has a properly fitting lid, melt ghee over medium heat and fry the onions until they begin to caramelize.
  3. Add xawaash, garlic and vegetables and cook, stirring constantly until fragrant – 2-3 minutes.
  4. Add rice, water and salt.  Bring to a boil, then immediately reduce to a simmer and cover pan.
  5. Simmer for 15 minutes then turn off stove (do not remove lid!) and allow rice to sit in covered pot another 15 minutes.
comment 0

SWEDEN: Ärtsoppa + Pannkakor med Sylt Lingon (Yellow Pea Soup + Swedish pancakes with lingonberry jam)

SWEDEN: Ärtsoppa + Pannkakor med Sylt Lingon (Yellow Pea Soup + Swedish pancakes with lingonberry jam)


Here’s what we learned about Ärtsoppa in  our research this week:

  •  Ärtsoppa (EHRT-soh-puh) is traditionally eaten on Thursdays in Sweden.  It’s said that even the King of Sweden eats this on Thursdays.  This tradition dates back to the middle ages.
  • The Finnish eat this same soup, but with green peas.
  • In Sweden, ärtsoppa is served in schools, the military, hospitals, government offices, and many restaurants on Thursdays.
  • It is traditionally eaten with Swedish pancakes and lingonberry jam.  Also, these pancakes are not eaten for breakfast, but rather as a lunch/dinner item.  That said, we had the leftovers for breakfast the next day.  😉
  • The traditional beverage that accompanies this meal is a liqueur called Punsch.  It is not easy to find, but I HIGHLY recommend you seek out a bottle.  It is low alcohol, sweet, and complex.  It’s fantastic alone, over ice, served hot, with sparkling water, with lemon squeezed in, in your coffee… you get the point.  Here’s more about Punsch.  If you can’t find it in a store near you, there’s always online: K&L Wine Merchants has it available.
  • “When it rains soup, the poor man has no spoon” ~ SWEDISH PROVERB


Screen Shot 2014-10-17 at 10.22.24 AMWhat an exciting night in Casa SOOP.  Not only did the SF Giants win the game that will send them to the world series (sorry Cardinals fans), but we got to have pea soup, Swedish pancakes, Swedish punsch, AND we got a visit from the fire department.  As it turns out baseball games, liqueur and making pancakes don’t go so well together.  (Quick shout out to my local fire department:  thank you for responding so quickly!  Next time, I will not walk away from a browning Swedish pancake to watch a home run hit!)soop_sweden_oct14-25

Okay, so deviating a bit from our traditional Sunday SOOP, we ate this soup on a Thursday as it is done in Sweden.  Frankly, I did not give the soup enough time to cook (the recipe has been adjusted to reflect an increased cooking time), but since it was a school night, we forged ahead and just ate it a little crunchy.  Even still, it was a hit.  I have said my whole life that I don’t like split pea soup (sorry mom), but this recipe converted me.  As it was cooking, I was pretty much grumbling under my breath about how it smells like split pea soup, but my boys all kept talking about how great it smelled, so I figured at least 3 people would like the soup.  Turns out I liked it too.

Every thumb up!  Ärtsoppa  + Pannkakor med Sylt Lingon + Värmlandskorv (pork/potato sausage)

Every thumb up! Ärtsoppa + Pannkakor med Sylt Lingon + Värmlandskorv (pork/potato sausage)

A trip to IKEA will yield you not only Swedish mustard and lingonberry jam, but also all kinds of fun chocolates, cookies, and other Swedish goodies.  Maybe that’s why the kids were so excited about dinner last night!  Do hunt down the Swedish Punsch too.   There is a non-alcoholic version as well where you can add your own gin to make a fab cocktail.  The boys got to have some of the non-alcoholic mixed with elderflower juice from Ikea.  Happy campers.

This is the liqueur you want to try to find.  If you don't like it, don't worry - I'll drink it for you.

This is the liqueur you want to try to find. If you don’t like it, don’t worry – I’ll drink it for you.

Scratching off Sweden!

Scratching off Sweden!

Serves 6


  • 2 cups dried yellow peas*
  • 1  large smoked ham hock**
  • 6 cups water
  • 1 small onion
  • 1 carrot, chopped small (I cheated and used Trader Joes’ shredded carrots)
  • 8  cloves
  • 2 medium onion, finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, plus a few stalks  for garnish
  • 1/2 teaspoon – 2 teaspoons salt depending on how salty your ham hock is
  • 1 teaspoon freshly ground black pepper
  • Whole grain mustard***


  1. Soak yellow peas for about 12-24 hours – discarding any impurities.

    Before soaking overnight on the left; post soaking on the right.  Huge difference!

    Before soaking overnight on the left; post soaking on the right. Huge difference!

  2. Prepare small onion by spiking it with the 8 cloves.
  3. After soaking, rinse the peas and add them to a large soup pot along with 6 cups water, ham hock, chopped onion, carrot, cloved onion, and thyme.  Bring to a boil then reduce to a simmer and cover.
  4. Cook with the lid on, stirring occasionally, until the peas are soft enough approximately 6 hours****.soop_sweden_oct14-14
  5. When it is tender, remove the meat and cut into small pieces and return meat to the soup – discarding bones, fat and gristle.soop_sweden_oct14-29
  6. Remove and discard cloved onion.  If desired, use an immersion blender to puree soup (we did).
  7. Check for seasonings – adding more salt or pepper.soop_sweden_oct14-24
  8. Serve with whole grain mustard – each person adding as much as they like to their tastes.

Cook’s Notes

* Nordic yellow peas are not the easiest thing to come by.  I found them at a Scandinavian grocery store in Berkeley.  They do mail orders.  Nordic House has the whole yellow peas which are more traditional, but split yellow peas can be used if you can’t find the whole yellow peas.  If you use split yellow peas, you do not need to soak the peas over night – just begin soaking them the morning you plan to make this soup.  Bob’s Red Mill carries split yellow peas.

** This can be made vegetarian by omitting the ham hock.  Since a lot of the salt/depth of flavor comes from the ham hock, please replace the ham by adding a vegetarian bouillon cube.

*** Ikea sells whole grain mustard that is unlike any mustard we’ve tasted before.  It’s almost like a cross of dijon, honey mustard, and gouldens.  It is quite spicy, but sweet at the same time and was absolutely delicious in this soup.  If you don’t live near an Ikea, I’d recommend dijon with a little bit of honey stirred in as a substitute.  Beckett found it a little too spicy for his liking, but found the lingonberry jam quite delightful.
soop_sweden_oct14-19 soop_sweden_oct14-22

**** Split yellow peas will take at least half the time.  Next time I will use split yellow peas.  😉

Pannkakor med Sylt Lingon  | Gluten-Free Swedish Pancakes with Lingonberries
Makes 12 pancakes depending on the size of your frying pan.

  • 6 eggs
  • 5 cups of milk
  • 1 teaspoon salt
  • 2 1/4 cups gluten-free all-purpose flour*
  • 4 tablespoons of butter, melted
  1. Preheat oven to “warm” or lowest setting and place a plate or cookie sheet in the oven.
  2. Whisk the eggs and add in the milk- continuing to whisk until blended. Add flour, salt and melted butter and mix together until thoroughly combined.  Batter should be fairly thin – about half as thick as traditional American pancake batter.
  3. Spoon 1/2 cup of batter into a large buttered frying pan at medium-low heat and spread the mixture around by tilting the pan as you would for a crepe.soop_sweden_oct14-20
  4. Brown the pancake on one side – watching for bubbles to form on the top.  Before flipping, take a peek and make sure bottom side is browned.  Flip your pancake over and brown on the other side.soop_sweden_oct14-17
  5. Once browned on both sides, place in oven to keep warm while you make the rest of the pancakes.
  6. Serve with a generous spoonful of lingonberry preserves (this can be found at IKEA)

* THIS is my go to all-purpose GF flour.  It hasn’t let me down yet.  I make a big batch of it and use it in everything.  It was truly hard to tell that these pancakes were gluten-free.

comment 0

HUNGARY: Sertéspörkölt (pork goulash)

HUNGARY: Sertéspörkölt  (pork goulash)


Here’s what we learned  in  our research/kitchen time this week:

  •  There are actually 3 Hungarian stews made from onions, meat and paprika: gulyás, pörkölt and paprikás.
  • The dish called pörkölt (pronounced PURR-colt) is what we Americans call “goulash” (thick meaty stew).  Gulyás is a soup and paprikás is similar to pörkölt, but only made with chicken.
  • When chopping onions, if you chew gum at the same time, you will not cry.
  • Speaking of onions, do not be scared off by the amount of onion in this recipe.  Rather than making the stew bracing, they actually caramelize down to bring a wonderful sweetness to the stew.
  • The Rubik’s cube was invented in Hungary (and none of us can solve it).
  • This dish matches the colors of the Hungarian flag: red, white, & green.

If you’re curious to hear how Hungarian sounds as sertéspörkölt is being made, here you go!  He makes his a little differently from how I make mine, but the recipe is fairly similar.


Calvin researched Hungarian soups for about 4 seconds before pointing at a photo of Pörkölt and saying, “that’s it!  Let’s make that!”  Okay kid.

It took me a few tries to get this recipe right – it was good the first night, but kind of a pain to make, so I retooled the recipe and made it again the next night.  Everyone agreed that not only was the stew better, but it was WAY easier and produced many fewer dishes!

Calvin was eager to help my chop all the onions required for this dish because I’d told him about a theory that chewing gum keeps you from crying while chopping onions.
The verdict: it works!

The big issue with this meal was my attempt to make a gluten-free version of traditional Hungarian nokedli which are basically spaetzle.  My first several attempts were actually laughably bad, but the last version (a modified version of THIS recipe) actually worked okaaaay, but I didn’t think it was good enough yet.  We all liked the pörkölt better with the pasta, but just to prove that I made my own nokedli (no matter how bland they were) here is photo proof!


Okay, so side aside, this is a TOTAL keeper recipe.  Even after eating it for dinner two nights in a row, everyone agreed that this should go into regular rotation.  Even my soup-reluctant husband said I should make it again.  This is the PERFECT fall/winter dish that will simply simmer all afternoon and make you feel all warm and cozy when you eat it.  Next time, completely divergent from traditional pörkölt, we will make a gremolata (chopped parsley, fresh garlic, and lemon zest) to bring a little zing to the finished product.  Oh, and the pepper relish from Comoros (poutou) was pretty stellar with this dish too.  Hungarian/Comoran fusion cooking…. coming soon to a kitchen near you!

Finally, though this would have been stellar with a red wine, the only Hungarian wine we could find this Irsai Oliverweekend was a fantastic white from the foot of the Mátra mountains.  This description from the importer nails it:

Originally crossed in 1930, the parents of this native grape are Gewürztraminer and Muscat Ottonel. Not surprisingly, it’s incredibly perfumed and floral. That said, its not fat and weighty on the palette like Gewürztraminer can often be and has there’s no detectable residual sugar either. The finish has a mineral, almost saline quality that balances out the Muscat heavy aromatics. And while the style is decidedly reductive, it opens up right away and jumps out of the glass even when chilled. While it can easily stand alone as an aperitif, it pairs beautifully when fruit and salt play off of each other. Prosciutto and melon is a classic, but we’ve also found that Indian food (especially chutneys) pairs extremely well.

You can get  wines from along the Danube from these guys including the Irsai Oliver we loved this weekend.


Sertéspörkölt (Hungarian Pork Stew)
Serves 8


  • 2 tablespoons bacon fat or lard
  • 2 large onions, diced
  • 2 pounds pork butt shoulder, trimmed of bones and fat and cut into 1 cubes
  • 2 medium banana peppers*, cut into 1/2″ dice
  • 1 large tomato*, chopped or one 14 oz can diced tomatoes
  • 3 cloves garlic, chopped
  • 3 teaspoons sweet Hungarian* paprika
  • 1/2 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon whole caraway seeds, ground
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon salt
  • freshly ground black pepper
  • chopped parsley for garnish (optional)


  1. Heat large dutch oven or soup pot over medium low heat.  Add bacon fat or lard to pot and render.  Add onions and cook slowly, stirring frequently, until onions are beginning to caramelize and have changed from white, past opaque, to deep tan.  Go slowly so onions don’t burn – this is the most important part of the whole meal.  This step should take at least 30 minutes.
  2. Add garlic and pork, increase heat to medium and stir constantly until pork is cooked on all sides and beginning to release its juices.soop_hungary_oct14-7
  3. Add chopped pepper and tomato.  Combine well.  Add 6 cups water paprika, caraway and marjoram, stirring gently to combine.  Simmer, uncovered,  until most of the liquid has boiled down and sauce is a thick gravy (approximately 1.5 hours though you could go all day so long as you make sure there is enough water in the pot).soop_hungary_oct14-8
  4. Check pork for tenderness.  If it is not quite tender, add another cup of water and simmer longer until sauce is desired consistency.  Once pork is tender enough to be cut easily with a fork, add salt and season with pepper to taste and serve over a bed of pasta.soop_hungary_oct14-9

Cook’s Notes

* If you can’t find a banana pepper, yellow gypsy peppers or yellow, green or red bell peppers would work.  We used red pepper and chopped it small to hide it from our boys who think they don’t like peppers.

* Unless you are in the middle of tomato season, use canned tomatoes as they will have much more flavor that the flavorless winter tomatoes.  We used dry farmed tomatoes which are possibly the most delicious thing on the face of the planet.

* Hungarian paprika is very different from the standard paprika you can find at the grocery store.  It is not expensive and totally worth seeking out.  It comes in “sweet” and “hot”.  Here’s more about paprika.

Traditionally, this would be served with a spaetzle-like pasta called nokedli.  I tried 4 different times to perfect a gluten-free version of nokedli and finally gave up and served it over Jovial’s gluten free egg tagliatelle.