Menu by category for Dutch
recipes 
also from Overseas (Dutch Indies)
John N's web site for Science and Fiction
Menu by category for Dutch
recipes
also from Overseas (Dutch Indies)
Category: Pea soup, brown bean soup, lentil soup and other full meal soups
Dutch pea soup. Wash 300 gram dried green split peas in water and let it soak for at least 2 hours in water. Boil it in 2 liter salt water together with 300 gram fresh bacon, fat pork meat or upper leg of a swine to cook together for 90 minutes (30 minutes in pressure cooker). Add for the last 15 minutes a cleaned and little celeriac cut in little cubes and 2 sliced big leeks, just as 4 sweet potatoes and 200 gram smoked dutch saucage (rookworst) or fresh german sausages. Then take the meat out the pan and slice it in pieces. Smoothen the soup, add the meat and some chopped celery. Let the soup boil for a while .... then ready to eat.
Dutch brown bean soup. Same recipe as above with brown beans in stead of peas and the same meat, but without the leeks and potatoes. Replace the leek with two fried sliced big onions for the last 15 minutes boiling in the soup and add also some roast fat. In stead of the potatoes you can serve a scale boiled white dry rice on the table to add to the soup after everybody's personal choice.
Hint. Nowadays there are also packages in the supermarket available (from Honig brand of Heinz) for quick brown bean soup and pea soup. Follow the indications on the package, usually 20 minutes for cooking. You can as extra finely cut leek boil with the pea soup and celery or other soup vegetables with the brown bean soup. For well filled soup you can add after your choice already cooked peas or brown beans from a glass pot for the relevant soup. Prepare the meat as above or add a smoked sausage in slices.
Of course you can take also for a fast meal a tin ready to eat firm pea soup or brown bean soup with a smoked sausage of Unox (brand of Unilever) or you can choose another brand. Warm all together and ready ...
Dutch lentil soup. There are lentils in several sorts and colors, depending on the country of origin. Wash in the evening 250 gram dried lentils and let them relinquish for soaking all night long in a liter cold water with 3 laurel leafs. Warm it up next morning end let it boil for approximately 90 minutes. Add for the last 15 minutes 250 gram of ham cubes and pulverized pepper with what flavor. Fry 100 gram diced bacon and put the fried cubes out off the frying pan and something of the grease. Fry in the remainder of the grease a fine sliced onion, add a tablespoon of flower to it and stir-fry till it becomes brown. Retrieve the leafs from the lentils and put the pieces of meat in it. Let the soup boil for a while and then ready to eat.
Chicken soup. The chicken flavor of the soup is most potent when the chicken is simmered in water with salt and only a few vegetables, such as a mixture of onion, carrots, and celery. Use a part of the fresh chicken and the organ meat and cook it in 30 minutes in sufficient water with a little salt or chicken bouillon. Remove the bones from the cooked chicken and cut the meat in pieces. Use the cooking water for a packet chicken soup (from the Supermarket) and add the meat of the chicken for 10-12 minutes cooking along with an handful extra macaroni, vermicelli or rice. Add extra maggi and flavor after your choice. Instead of a packet chicken soup you can also use a packet vermicelli or vegetable soup. Of course you can also add hereby soup vegetables and garden herbs for a rich soup.
Hint. You can defrost quickly an hen or cock from deep-freeze in a pan with hot not boiling water.
Minestrone soup from the Italian kitchen is a thick soup made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. I have a quick recipe for you. Tomato soup in a pack (from Knorr brand of Unilever) has to boil usually 10-12 minutes. When the soup boils you can add a handful vermicelli, macaroni or rice, soup vegetable and little fresh meatballs for cooking together. If needed you can add extra water with a meat bouillon cube. Also little soup meatballs from a tin or fine cut sliced ham can added and need only to be warmed up in the soup. For better taste you can add fresh sliced tomatoes or tomato purée.
Some minced parsley, chive or lovage leaf from your own garden makes the soup delicious. Be careful with lovage leaf, because it is a very strong herbs.
Tomato soup with white beans. Tomato soup can be enriched with various ingredients, so that there are many styles for this soup. Here I have a recipe for a rich soup, comparable with a well filled minestrone soup. Use tomato soup in a pack and add at the last moment white beans with tomato sauce from a small glass or tin can. You can thicken the soup with what flower mixed with milk as a past. Use if needed extra spices such as pepper, salt and chive. Celery is in this case not suitable. You can also add extra little soup meatballs.
Soup as entrée or with richer filling as full meal soup. Various kinds of soup in a pack (from Knorr brand of Unilever) have to boil usually ten minutes. If wished you can add a handful vermicelli, macaroni or rice, soup vegetable and beef or chicken bouillon from a glass pot. Some minced parsley, chive or a few lovage leaf from your own garden makes the soup delicious. Use for champignon or asparagus soup only extra champignon mushrooms or asparagus shoots from a glass pot and little soup meatballs from a tin or fine cut slices ham.
You also can cook yourself fresh champignon mushrooms (after good cleaning with water) or fresh asparagus shoots (after well done peeling and slicing tops off) in about ten minutes in boiling water. Remove after cooking the dirty water and leak these ingredients. Then you can join the sliced champion mushrooms or asparagus shoots to the concerned already made soup and warm up, if needed, the soup for a while. Fresh self made small meatballs you can cook within the soup for a richer taste.
Russian beetroot soupe (Borscht) is especially popular in Eastern and Central European countries and beloved by immigrants from these countries in America. Borscht is made with red beetroot, onion, beef bouillon with meat and sour cream. To these basic ingredients can be added cabbage, carrots and dill, garlic or majoram. Here under follows a simple recipe. Fry pieces bacon with sliced onion light brown in a (stir) frying pan with some olive oil. You can add sliced already cooked beets or from a glass pot from supermarket. Use a liter (one cubic decimeter) water with a little salt and bouillon cubes to cook an half (already sliced) white cabbage, till it is ready. You can also stir fry the white cabbage. Join then all together to the bouillon water with sliced smoked sausage or other already fried or cooked sausages. Of course you are free to choose other meat. After your choice you can join a table spoon sour cream to each plate.
Hungarian goulash. Goulash is a dish, originally from Hungary and is a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás, the word for a cattle stockman or herdsman. Goulash is now one of the national Hungarian dishes and is also very popular in many other European countries. Goulash needs a lot of time for careful professional preparation, cause the many ingredients. Nowadays goulash soup in a tin (Unox) is available in almost all European supermarkets and have also an excellent taste.
See the internet for an Hungarian goulash recipe, also beloved on the Dutch table.
NB. Dried pies and lentils and just mentioned spices are to find in an eastern Toko (Store) or a quality Supermarket.
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