Bean, ham and cabbage soup – Romanian style


This soup is one of those you make over and over and can’t have enough no matter how much or how many times you eat. This version is from the original recipe of a great chef from San Francisco area, Chef Gianni but I use the ingredients below with a bit more vegetables and make the soup an actual borsch.

  • 1/2 small cabbage
  • 6 baby carrots
  • Delikat – Borsch Magic, 5-15 g
  • 2-3 jalapeño peppers
  • Brown Shimeji Mushroom, 150 grams
  • 1 medium onions
  • 2 large celery stalks
  • 1/2 celery root 150 g
  • 1 large red bell pepper
  • 1 large parsnip
  • 1 Yukon Gold potatoes
  • 1 sweet potato
  • 1 x 375 g canned cherry tomatoes
  • 1 medium zucchini
  • 4 Shiitake mushrooms
  • 1 can x 15 oz white kidney beans
  • 4-500 g smoked ham
  • 2 x 900 ml chicken brought or water
  • lovage, parsley and some dill
Cabbage soup-1

Cabbage soup-1

Cabbage soup-2

Cabbage soup-2

Cabbage soup-3

Cabbage soup-3

Cabbage soup-4

Cabbage soup-4

Salmon velvet soup


This weekend we had another wonderful family dinner with our dear Nika, Kia and their parents. I prepared salmon soup and four kinds of chicken wings from my “repertoire” and Violet made two delicious cakes. On this post I’ll describe just the salmon soup and I’ll have to get back with the cake recipes.

I wanted to do a new soup for my dearest guests so after few days of research, I’ve decided to prepare the Salmon Velvet Soup after a recipe from Eat Well 101.

Salmon Velvet Soup

Salmon Velvet Soup

Ingredients:

  • 170 g of fresh salmon
  • 250 g smoked salmon
  • 12 baby carrots
  • 1 parsley root
  • 4 celery stalks
  • 1 medium size spanish onion
  • 2 big Yukon gold potatoes
  • 1 cup white wine (I used 1 cup of grape juice and a splash of vinegar)
  • 4 cups vegetable stock
  • 100 g whipping cream
  • 2 tbsp olive oil
  • Salt and pepper
  • 50 g of salmon eggs
  • 150 g of smoked salmon

In a soup pot heat the oil and sweat the onion for 3-4 minutes. Add some salt and pepper to taste and then all the other vegetables and cook for another 5 min or until all the oil was absorbed. Add all the other ingredients (except the salmon eggs and the 150 g smoked salmon which are for decorating) and boil them for 40-45 min. Put everything in a blender or use a hand blender for a smooth result. I decorated the soup bowl with salmon eggs and diced smoked salmon and served with fresh french baguette.