Chicken Curry Leek Soup


•1 kg chicken breast

•2 sticks of leek

•2 tsp curry paste, red

•2 meter large onion(s)

•1 cup cream cheese, approx. 200 g

• 1 cup herb melted cheese, approx. 200 g

•1 L chicken broth •150 ml whipping cream

•50 ml teriyaki sauce •3 tablespoons, heaped flour

•2 tbsp, heaped curry powder •3 tbsp, heaped parsley, dried

•600 grams of mushrooms

•2 pepper(s), red

•50 g margarine or butter

•Oil for frying




First clean the leek, cut off the root end and 2/3 of the green. Then divide the rest into rings about (5mm) wide, rinse well and cook in lightly salted water. meanwhile wash the chicken breast fillets, divide into (2cm) pieces and fry in portions in a little oil in a high pan and leave aside. Now wash the peppers, deseed and cut into (1cm) large pieces. Then peel the onions and sauté them together with the peppers in a little oil. After about 5 minutes add the cleaned and sliced mushrooms and cook for another 5min. sweat, then set aside.

Next, the fried chicken pieces with the butter or margarine back into the pan and heat briefly. add the flour and the curry powder, sweat briefly and then deglaze with the broth. Now add the cream cheese and let it melt over medium heat while mixing. Now stir in the cream. Add the prepared paprika_onion_mushroom_mixture and the cooked leek and also season with the teriyaki sauce, the curry paste and a bit of pepper.Let the sauce cook over a low heat for about 5 minutes with the lid closed, stirring occasionally. Finally stir in the parsley and serve the soup hot.

Hähnchen-Curry-Lauch-Suppe (homeremediesformoms.com)

Kohlrabi, potato and carrot stew with Wiener sausages


3 large kohlrabi

5 potatoes

Fresh parsley

1 piece of bacon

6 chopped wieners

150 ml milk

1 bouillon cube

half a teaspoon of sugar


2 carrots


I peeled 3 large kohlrabi and cut them into small cubes. Then boiled in salted water for about 20 minutes.

I did the same with 5 large potatoes so I had about the same amount. I drained both, but caught the kohlrabi water.

Put a roux in a large saucepan and pour the kohlrabi water and milk over it until it has a soupy consistency. Season with bouillon powder, some sugar and pepper. The carrot sticks can now also be added to the soup. Add fresh parsley, 1 piece of bacon and about 6 chopped wieners. Let it simmer for a bit, then just add the cooked kohlrabi and potatoes to the pot. Let it soak through a bit.

recipe for a roux: 1 tbsp butter 2 tbsp flour 1/4 liter of water or half water half milk Salt or bouillon cube grated some nutmeg For the light roux, melt butter or margarine in a saucepan. Remove the pot from the stovetop, stir in the flour with a mixing spoon and mix to form a thick flour paste. Now use a whisk to add the liquid and stir well. Put the pot back on the stovetop and bring to a boil, stirring constantly. Season with salt or stock cubes to taste. This roux can be used as a base for many soups and vegetable dishes, adding a little more or less liquid depending on how thick you want the roux to be. You can use this roux to prepare a quick, creamy vegetable or vegetable soup, in which case you should use the vegetable cooking water instead of water. A pinch of grated nutmeg or some white pepper is always suitable as a spice for a light roux.

Kohlrabikartoffelmohrrübeneintopf mlt Wiener Würstchen – LECKERS REZEPTE (gettastyrecipes.com)

Pizza Soup


2 large onions

500 grams of minced meat

1 tbsp olive oil

1 bell pepper(s), red

1 bell pepper(s), yellow

1 can of mushrooms

1 can of corn

¾ liter vegetable broth

1 cup cream

2 pt. tomato sauce (tomato al gusto with herbs)

200 g cream cheese

salt and pepper


Possibly grated parmesan


Dice the onions and sauté them with the minced meat in olive oil. Dice the peppers as well and add to the minced meat along with the mushrooms and corn. Fry everything briefly, then deglaze with the vegetable stock. Add the cream, the tomato sauce and the melted cream cheese and simmer for about 10 minutes. Finally, season with salt, pepper and oregano. When serving, sprinkle some grated parmesan over the soup, if you like. This goes best with baguette.


Hearty goulash soup

500 g beef goulash

1 large onion(s), finely diced

2 cloves of garlic, finely diced

2 tbsp clarified butter

3 teaspoons paprika powder, hot

3 tbsp paprika powder, sweet

1 tbsp tomato paste

150 ml red wine

800 ml beef broth

2 tbsp sugar

salt and pepper

4 sprigs of marjoram, leaves roughly chopped

½ bunch of parsley, finely chopped

2 bay leaves

3 large potatoes, cut into cubes

1 large carrot(s), sliced

2 bell peppers, diced small


Fry the diced beef in clarified butter for 5 minutes, stirring, then add the onions and garlic pieces and sauté for a further 5 minutes.

Deglaze with beef stock and red wine, season with salt, pepper, sugar, paprika powder, bay leaves, tomato paste and marjoram.

Then, with the lid closed, stew over a low heat for about 60 minutes.

Add the potato, pepper and carrot pieces and simmer for about 20 minutes more until the vegetables are cooked.

Then stir in the parsley and serve hot Baguette tastes good with it.

Deftige Gulaschsuppe – REZEPTE UND BACKEN

Cauliflower soup


1 small cauliflower


40g butter or margarine

1 egg yolk

4 tablespoons cream

sprinkled spice

1 carrot, medium


3 tablespoons all-purpose flour


Wash the cauliflower well, trim and divide into florets.

Cook in about 1 liter of lightly salted water for 15 minutes. Drain. catch broth.

Heat butter or margarine. Stir in the flour. Pour in the cauliflower broth.

Then cook for 7 minutes. Remove the pot from the plate.

Whisk the egg yolks with 4 tablespoons cream. Stir into the soup.

Season to taste with spices, nutmeg and possibly a little salt.

Add the cauliflower florets and serve the cauliflower soup.

Blumenkohlsuppe – REZEPTE UND BACKEN

Cheese and leek soup with ground pork



500 g minced meat or ground pork

2 sticks of leeks

1 onion

300 ml vegetable broth

100 ml cream

150 g processed cheese

70 g camembert

100 g crème fraîche

salt and pepper

minced salt


Finely dice the onion. Clean the leek and cut into rings. Cut the rind off the Camembert and cut into large pieces.

Heat the oil in a saucepan and sauté the onions in it until translucent.

Then add the minced meat and sauté until crumbly. Season well. Add the leek to the minced meat.

Fry for about 5 minutes.

Pour in the broth and cream and simmer on a low flame for about 10 minutes.

Mix in the processed cheese, Camembert and crème fraîche and bring to a boil again until everything has melted.

Season the soup generously with salt and pepper.

Käse-Lauch-Suppe mit Mett – REZEPTE UND BACKEN

Kale stew


500 g kale, cleaned, washed and roughly chopped

500g onion(s), finely chopped

250ml of water

3 Mettwurst (smoked ends)

1,000 g potato(s)

50 g bacon

salt and pepper


Place the kale, onions, and water in a saucepan and bring to a boil. Then cook in a covered pot over medium heat. Stir occasionally in between.

After about an hour of cooking, add the sausages and simmer for another 15 minutes.

In the meantime, peel the potatoes, wash them, cut them in half and cook them in salted water in a second pot.

When the cabbage is tender, remove the sausages and set aside. Season the vegetables with pepper and salt. Add the potatoes and mash finely with a potato masher.

Dice the bacon and leave in a pan over moderate heat. Remove the greaves. Add the hot bacon fat to the vegetables.

Slice the sausages and add them back to the cabbage.

Mix everything together thoroughly. Stir in the bacon fat well. Finally, season again with salt and pepper.

Grandioser Grünkohleintopf – REZEPTE UND BACKEN

Savoy cabbage stew


Savoy cabbage, about 500 g

250 gPotatoes

250g Carrots

2 onion

1 kg Pork goulash

1 tbsp butter

1.75 l Vegetable broth

Salt pepper

0.25 tsp Chili powder


1.Peel the potatoes, wash them and cut them into pieces that are not too small. Peel the carrots and cut into not too fine slices. Peel the onion, halve and cut into rings.

2. Clean the savoy cabbage and cut into fine strips. Place in a colander, wash and drain.

3.Heat the clarified butter in a suitably sized saucepan. Brown the goulash meat well with onions and carrots. Pour in the vegetable broth and let simmer for about 20 minutes. Then add the potatoes and about 5 minutes later the savoy cabbage, stir and let simmer for another 10-15 minutes. The savoy should be soft but still have the right bite.

4. Season with salt, pepper and chili powder.

5. Fresh farmhouse bread tastes good with it.

Wirsing-Eintopf – REZEPTE UND BACKEN

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