Dutch soups are rarely used for lunch.
In their native country, they are served for dinner, and often this is the only full meal of the day.
That is why the dish must meet all the requirements: to be nourishing, hot and tasty.
Cooking is done responsibly and in a good mood.
Surprise household Dutch soup?
Dutch Soup - General Cooking Principles
Most Dutch soups are cooked in rich meat broths. But there are also simplified recipes that allow you to cook the first dish in half an hour. The Dutch love an abundance of meat products. Their number in one soup can reach up to five types.
What meat products are used:
• all types of sausages;
• smoked meat;
• bacon;
• meat.
Various vegetables and cereals are added to them. Pea is especially popular in this country and there are several recipes for traditional dishes with it. Dutch pea soups are loved in different parts of the world.
Also among the locals in favor are onions, celery, tomatoes, different types of cabbage. They dilute rich broth and promote better absorption of meat products. In large quantities used greens. Also, cheese, cream and other dairy products are often used for refueling.
Dutch Meatball Soup
A rich dish with meat balls and an unmatched taste of tomatoes. For the density of the Dutch soup pasta is added. Choose small seashells or horns. The dish is not intended for reheating, therefore it is prepared at one time and consumed immediately.
Ingredients
• 0.2 kg minced meat;
• 2 liters of broth;
• 0.5 kg of tomatoes;
• 0.1 kg of pasta;
• 3 bulbs;
• 1 egg yolk;
• 3 spoons of tomato paste;
• 1 clove of garlic. From spices will need: thyme, paprika, salt. Greens at will.
Cooking
1. Clean the entire onion, cut the heads into four parts and pour the broth. Add one bay leaf and set to boil for 40 minutes.
2. In the minced meat, add salt, put the egg yolk and stir. We form medium-sized meatballs.
3. Strain the onion broth, return it to the pan, boil it and run the formed meatballs.
4. Fill the soup with thyme, add a spoon of paprika and cook for about seven minutes.
5. Cut tomatoes into slices, throw in meatballs. At the same stage, add salt and tomato paste.
6. A minute later we toss pasta and cook almost until ready. Ensure not to digest.
7. Add a garlic clove, warm up half a minute and turn it off. Serve soup with sour cream.
Pea soup in Dutch “Snert”
This dish is difficult to call soup. This dish can be served for lunch or dinner, especially it is tasty on the second day. This, thick, rich first course, for which you will need dry split peas, as well as a large amount of meat products. From these ingredients will be 5 liters of soup.
Ingredients
• 1 kg of peas;
• 2 spoons of butter or lard;
• 500 grams of pork ribs;
• 2.7 liters of water;
• 1 large carrot;
• 1 onion;
• 1 leek;
• 400 grams of smoked sausage;
• 1 pork leg;
• 200 grams of hunting sausages;
• 1 celery root;
• 500 ml of milk;
• Greens and smoked bacon for serving.
Cooking
1. Put in the pan all meat products, except sausages. We leave them at the end. Fill with prescription water and send to the stove. When boiling, remove the foam.
2. We wash the peas, sort them out. Better to use split green peas. Sent to meat products. Cook all together for 1.5 hours after boiling. We don’t go far from the stove and periodically stir it so that the croup that has settled to the bottom does not burn. 3. Remove the meat, cool it and remove the bones. Pulp cut into cubes.
4. Clean the celery and onion with carrot. Chop all the vegetables into cubes and fry in a skillet until rosy color. We shift in the pan to the peas and continue to cook.
5. Add chopped leek and celery, salt the dish.
6. Return the meat, put the chopped sausages, add milk and adjust the taste of the soup with spices. Leave to cook for another quarter of an hour, do not forget to stir. The dish is thick and can easily burn.
7. It remains to fill the soup with greens. Served with sliced smoked bacon and dark bread.
Dutch vegetable soup with bone broth
This Dutch soup may contain a variety of vegetables, depending on the season. But one thing remains the same - bone broth. Used beef.
Ingredients
• 0.7 kg of soup bones;
• 2 liters of water;
• 100 grams of cauliflower;
• 2 sausages;
• 100 grams of green beans;
• 100 grams of green peas;
• 1 onion;
• some oil;
• 1 pepper sweet.
Cooking
1. Bone well washed, it is desirable to soak them in ice water for a couple of hours. It will improve the taste of meat broth. Fill prescription water and cook for exactly 3 hours. Periodically remove the foam. Strain the broth and add water to two liters.
2. Add cauliflower, disassembled into small inflorescences.
3. After boiling, put the string beans, cook for ten minutes.
4. Fry the onion and chopped sweet pepper in the pan, transfer it to the soup.
5. Add the green peas and cut sausages, salt, season with spices and cook on low heat for five minutes.
6. It remains to throw the chopped greens and you can pour the soup into plates.
Dutch Pea Soup with Bacon
To cook such a pea soup in Dutch, you will need green peas. The dish is prepared fairly quickly, and it turns out rich and nutritious. Choose pieces of bacon with good meat layers. Ingredients
• 0.4 kg of green peas;
• 2 potatoes;
• 0.15 kg of bacon;
• 2 sausages;
• 2 bulbs;
• 2 leeks;
• 3 celery stalks;
• seasonings;
• 2 liters of broth.
Cooking
1. Peas, it is desirable to defrost well, to drain the excess water. Then we shift it to the saucepan, pour in the broth and set to cook. You can use meat broth, chicken. If nothing, then just take the water.
2. Cut the white part of the leek and celery stalks into pieces, send to the peas after boiling.
3. Next, add the potatoes cut into small cubes, and after another five minutes, lay the sausages. Salt soup and cook on low heat.
4. Cut the bacon into strips or cubes. Also onions. Fry together in a skillet, shift to the pan. Cook until cooked potatoes.
5. Fill the soup with thyme, bay leaf, throw a couple of peas and pepper cloves. Turn off.
6. Pour into plates, decorate with parsley leaves.
Dutch Onion Soup with Cheese
Recipe for light Dutch onion soup. Preparing a dish in meat broth or water, you can also use mushroom decoction. Cheese is used hard. You will also need a white wine, better table.
Ingredients
• 0.5 kg of onions;
• 2 tablespoons of flour;
• 100 grams of cheese;
• 20 grams butter butter;
• 900 ml of broth;
• 100 ml of white wine;
• loaf;
• 0.5 spoons of tomato sauce;
• 10 grams of olive oil;
• spices.
Cooking
1. Combine butter and olive oil in a saucepan or stewpan, set to warm up.
2. Onion heads are peeled, cut into rings and fry.
3. When the pieces are reddened, add flour to them, fry.
4. Pour in the broth. We do this in small portions and do not stop stirring with a spatula so that lumps do not form.
5. Cook the soup for about ten minutes, stir constantly. The mass is thick and can burn.
6. Fill with salt, pepper, add half of the cheese, grated chips. As soon as it melts, immediately turn off. 7. Pour the soup into a heat-resistant dish, put a piece of dried loaf on top and sprinkle with the remaining cheese.
8. Put in the oven and hold until the cheese melts. Dutch soup is served hot.
Dutch Cream Pea Soup
Recipe delicate pea soup-mashed potatoes in Dutch, which is prepared with smoked bacon and sausages. Peas are better to take crushed to reduce the cooking time. You can also soak it in advance.
Ingredients
• 0.3 kg of peas;
• 0.2 kg smoked sausages;
• 2 carrots;
• 4 celery stalks;
• 0.15 kg of bacon;
• 2 bulb bulbs;
• bay leaf, seasonings;
• a little dill.
Cooking
1. Swollen peas pour cold and set to boil for about forty minutes. When boiling, remove the gray foam. Cooking until soft, but for now do not let the peas boil soft.
2. Add the carrot sliced into slices, chopped onion and celery, then cook for another five minutes.
3. Add the chopped bacon and cook the soup for about 15 minutes. We salt at the very end. Peas should be very soft, even better if it is digested.
4. Flavor the soup with an immersion blender, put the bay leaf in it.
5. Add the sliced sausages, boil, remove the bay leaf and fill the creamy soup with greens.
Dutch Mustard Soup
The traditional recipe for Dutch soup, which uses Groningen mustard. But if you can not find, then the French will do. Also need dry mustard seeds.
Ingredients
• 1 liter of chicken broth;
• 120 grams of cream;
• 60 grams of flour;
• 50 grams of oil;
• 1 tablespoon mustard;
• 0.5 tablespoons of mustard seeds;
• 2 leeks;
• 100 grams of bacon or bacon;
• vegetable oil and salt.
Cooking
1. Dice bacon or bacon, depending on what is used. Put it in the pan, fry.
2. Put butter in a saucepan, heat it and add flour, stir and fry for a minute. 3. Pour in a thin stream of broth, cook for about five minutes. If lumps suddenly appear, the soup will need to be drained.
4. Add both types of mustard, salt and cream. We spread the fried bacon. We warm up and turn off.
5. Spill soup in plates, add chopped leek. Luke must have a lot.
Dutch Soup - Tips and Tricks
• If the peas do not boil soft for a long time and remain tough, you can add a small pinch of baking soda to the pan.
• Leek can also be browned with butter in a pan, as well as bulb. But only the white part. It is better to add a green stem to ready-made dishes when serving, which the Dutch actively do.
• Flour is a great product for thickening broth, but many housewives do not like to use it because of the appearance of lumps. But this can be easily avoided. It is enough to fry the flour in a dry skillet to a cream color and only then add to the dish.
• Traditional Dutch soups are often cooked in pork; they are fatty and high-calorie. But any recipe can be adapted for yourself and make the dish easier. It is enough to replace the pork with beef, smoked sausage and bacon with chicken breast or boiled sausages.
