This potent Indian soup is known as kadhi, but there’s very little agreement on kadhi other than that it’s a sort of sour and spicy vegetable soup, made with plenty of buttermilk and fragrant with Indian spices and as hot as you like to make it with chiles.
Author: The makers of Campbell's soups
From: Helps for the Hostess
This is the real thing, straight from Spain and translated for us by the ever-diligent David Rosengarten . For the best results, puree the vegetables in a Vita-Mix and strain through an Anolon cone strainer. If a Vita-Mix and Anolon strainer are not in your cupboard, it is delicious simply whirred in a food processor or blender.
Ingredients
Whenever I'm cutting up whole chickens at home, I reserve the back and wing tips, put them in a resealable bag in the freezer, and use my stockpile the next time I make this delicious homemade broth. To add even more nutrients, or for recipes with an Asian theme, add a 3-inch piece of ginger, sliced, and 2 spicy chili peppers with the other ingredients.
This rich soup is healthy, vegan and quick to prepare.
This soup tastes like it comes from Provence's culinary central casting.
This stew recipe is designed specifically to soften tougher cuts of meat; we recommend the shoulder. The recipe calls for an overnight marinade, and will need to cook for a couple of hours as well. The addition of dates, fennel, and Madeira gives the meat a sweet flavor, which combines beautifully with pungent cloves and allspice berries. This is an excellent winter meal, but because of the heavenly aromas, it is a good thing to eat in the fall or early spring as well. We like to serve the stew with Mashed Potatoes with Celery Root.
In its way, żurek—pronounced “zhurek”—is the most humble of all Polish soups, and at the same time the most exotic, at least to the foreign palate. It has traditionally been eaten at Easter, but now is found on menus all year-round. Though distantly related to the bread and garlic soups of Spain and Italy, its base is not meat or vegetable broth, but zakwas. Zakwas is made from rye bread and water and is, in turn, distantly related both to sourdough and to Russian kvass (a fermented drink). In Poland, zakwas is available in bottles at ordinary supermarkets. Outside of Poland, you can find it in specialty ethnic markets, and even online. If you do have to make it yourself, although it sounds odd and intimidating, it is in fact extremely easy. But it does require planning a few days in advance.
We came up with this soup years ago simply by using two things we always have plenty of at Thanksgiving: turkey stock and leftover mashed potatoes. Now we make even this when we don’t have leftover potatoes. This soup is quite delicate and soothing after all the Thanksgiving gluttony.