This Turkish Lentil Soup Will Keep You Warm This Winter | SOUP SEASON
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- เผยแพร่เมื่อ 21 ส.ค. 2024
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► Turkish Lentil Soup Recipe
2 Tbsp olive oil
1-2 Tbsp butter, up to you
1 onion, diced
3 cloves of garlic
1 Tbsp tomato paste
1 potato, peeled and diced
200g of any lentils you like, red or yellow lentils are traditional
1l water or stock
salt & pepper to taste
1 tsp dried mint
sprinkle of msg ✨ (optional)
LEMON SLICE!
paprika oil
parsley for garnish
dollop of yoghurt (optional)
► Paprika Oil Recipe
1 cup cooking oil (sunflower is good)
2 Tbsp paprika powder
use any paprika you like, I did 3/4 sweet paprika + 1/4 smoked paprika
► Lazy Turkish-ish Flatbread Recipe 🍞
500g all purpose flour
1 packet (7g) instant yeast
1 tsp salt
1 Tbsp sugar
325g slightly warm water
2 Tbsp olive oil
2 tsp sesame seeds
1 tsp blackseeds (black cumin seeds)
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Written & Edited by Andong
Camera by Eypee Kaamiño
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Soup Season is Here! Go to surfshark.deals/ANDONG enter promo code ANDONG for 84% off and 4 months free.
Hey Andong, are you going to do a "best restaurants in Berlin" episode? I miss Berlin and will visit vicariously through you xD
Hey Andong, you should do Jewish chicken soup with kneidlach. Love your content
Камон! Лучший суп - это борщ! Он еще и спрашивает)) Я кстати живу в том самом Ухане и подписался после выпуска про reganmian. Было оч смешно, учитывая как сами уханьцы прям парятся по этой лапше.
Hey andong, how are you doing? Could you make a video about borscht?
EGYPTIAN MOLOKHIA SOUP
A German man talking English about a Turkish soup wearing a Russian hat. Gotta love this man keep it up
Born in Russia.
Not even turkish, but nice try
and he's a Russian Jew that speaks fluent Chinese
Hahahahaha 😂
unfortunately there would never be a muslim turk loyal to erdogan who wears a russian hat and would publish a german dish in english language.
I just wanted to give you a few tips here as im a Turkish guy that loves lentil soup a lot; put more pepper and instead of paprika oil melt butter and put in paprika and salt in it. Then pour it on the soup for a nice image. Also i suggest you eating this with white bread (the fluffy one) and if you are really hungry put chunks of fluffy bread in it. Anyways, thank you for reviewing our traditional food and making us proud and happy 😁
Yummmmmm! Great tip! Will be making it today. Turkish food is SO good!! 👍
@@itsmeanne Thanks! You have to try it
That sounds delicious! I shall try. Thank you
@@danee0123 No worries!
We also use bone stock or beef stock if he got at home
Maybe not 100% traditional, but a pinch of asafoetida really transforms this to something exceptional. Asafoetida just goes so well with onions and lentils.
My recommendation is our Polish "żurek". In english I believe it's called "sour soup". It's warming, rich and very tasty. Not that sour, but still makes you salivate.
Ummm... tell me more...
@@TheChadRushing I dunno if you used irony or if you're really interested. Nontheless here's the recipe:
www.polonist.com/polish-zurek-soup/
I agree. It's the best what Polish cuisine has to offer... and we love soups :)
Can confirm as a non Polish Person. It's very very good.
Andong, you see? Give it a try :D
Andong, this channel made me, a 40yo Austrian who never experiemented with food outside of classic Austrian, Italian, maybe a little Japanese or "Chinese" like you get here in restaurants, explore the world of flavours. Now I love Ethiopian food, and try every single new "foreign" restaurant I can find. Persian, Malaysian, Russian, Polish, Mexican, Peruvian... I love it! Thank you!!
good for you dude! I hope your tastebuds enjoy a thousnad spices!
Do try some Indian food too!!
Oh yea ethiopian food is so good, alot of African food is just amazing to be honest, I always try new places and try to pick new places because I want to explore all the taste around the world, and I never order the same thing twice I want to try something different every time.
I love when camera men eat too, I always worry about them😁
Sweet of ya
m.th-cam.com/video/VlnihIvJnwc/w-d-xo.html
underrated comment . feed the camera people , they are too skinny
Did you just give it "the ol' SHAKE-A, SHAKE-A!?" Chef John, baby!
yup foodwishes
YESSSSSS!
I’m gonna just give the thumbs-up button a little tap-a tap-a.
And a little shake of cayenne
The youtube cooking community is the BEST
I got so excited when you spoke german because it was so clear, so as s non native german speaker it was so easy for me to understand.
haha that must be nice. I also want to understand D:
Seeing someone not Turkish enjoying the lentil soup makes me so happy and delighted!!! Also thank you for your love of food dude ^^
No need to be turkish to love turkish food .. this soup ils one of my fav..and i'm belgo-french..😉
Seconding this! It's so nice to see Turkish food other than Döner and various kebabs get attention :) I do really want to see what he would think about our tripe and brain soups though...
@@adheper what about arak and iskander sauce !!?😉
@@polynesianhalfsun what is an arak?
@@polynesianhalfsun As someone from its hometown, I'd love to see more Iskender around! Though *real* iskender is hard to find even in Turkey... Rakı would definitely be a ride!
Try a "Light Soup" from Ghana! The richest, most savory, spiciest, gingery soup you will ever eat! Please try it
I just posted Chicken Pepper Soup (that's what my stepfather from Ghana calls it) . I think Light Soup is the same? If so it is one of my favorites soups. With Fufu of course.
My stepfather makes it every time someone in my family gets the sniffles and in many cases it helps. :)
But all soups I had from Ghana are great, my least favorite (still delicious though) are the once with peanut sauce in them.
@@Sturmlied I thought Pepper Soup were Nigerian? At least that'S what it says on the spice mix. And I will totally make that tomorrow.
That sounds great!
Omg yesss one of my faves! Palm soup is really good too especially in winter 😋
Okay, now I want soup. Andong, I love the direction you're going man! Keep it up.
Hi chef
Wonton soup,egg drop soup,hot and sour soup, French onion soup, seafood gumbo’s and the list goes on n on…
THANK YOUUUUU for saying what you said about plastic wrap. the amount of it people use when a plate or a lid would've done the job is abysmal
``Welcome to the soup season``,Meanwhile here in south hemisphere,trying to fry an egg in the streets
Me living near the equator: *fries egg on asphalt every single day of the year*
Always throws me for a loop that you guys down there celebrate Christmas in shorts with a frozen cocktail 🤣
@@riantoo dude thats gotta suck
@@riantoo pretty much my city
@@riantoo speaking of the equator... one of my favourite soups is encebollado from Ecuador!
Finnish pea soup ”Hernekeitto” with ham is a weekly tradition. Every Thursday, restaurants (or home) all over Finland serve pea soup for lunch, with oven-baked pancakes for dessert. Find out! 😜
Seconded! I prefer it without the fatty ham tho. And some of strong Finnish mustard!
you mean swedish split pea soup served every thursday in sweden :P also thin pancakes not oven-baked :P but +1 for pea-soup on thursday!
@@znoozi Why? Where does that tradition come from?
@@machematix Fairly certain is is shared all around the Baltic Sea given that Estonia and Latvia have the same soup as their traditional food. Peas just grow well in the cold, soup is the best use for them.
@@ThePhiphler Pea soup with ham is also a French Canadian tradition. Perhaps a little harder to explain geographically... unless (and this is just my speculation) you consider the historical angle: a large percentage of the early French settlers to Canada were from Normandy, which had been Viking territory since the 10th century, and they, of course, originated from Scandinavia. Regardless of whether or not such a ink exists, we can all agree that a good pea soup is a perfect hardy meal on a cold day.
One of my favourite soups - Tunisian Chorba [the homemade recipe I was taught, with my own additions too]
Chickpeas (soaked overnight, rinsed & drained) - 1 handful
Klafes (celeriac)/ parsley - however much, stalks included
Water - full
Meat - chicken, lamb (optional)
When water is boiling add:
Tomato purée - 1 tbs
Oil (olive) - 1/2 cup
Hot chilli powder - 1 tbs
Caraway & tabel (coriander) mix - 1/2 tbs
Salt - 1/2 tbs
*add optional herbs and spices (thyme, oregano, turmeric, cumin)
Leave to cook till chickpeas are done (alternatively, you can add canned chickpeas towards the end)
Add langues d’oiseaux (orzo) or bulgur wheat (1/4 cup), simmer until it’s cooked then add a bulb of chopped garlic and immediately remove soup from heat
Serve with:
1/4 slice of lemon
*Optional:
1/4-1/3 tin of tuna
Paprika/chilli flakes
I tried the Lentil soup. You are the best ❤️
We actually have a quite similar Lentil soup here in Egypt. But instead of the tomato sauce, we add fresh tomatoes cut in wedges and also carrots. And we have a very special thing we add at the end; the Tashah :D it's fried chopped garlic seasoned with coriander powder.
Polish/Slavic cuisine has a really interesting soups you should try - like “żurek” (it’s based on a sourdough starter of sorts.)
zurek is awesome
yesssss żurek is the best ❤️ and so easy to make !
Bigos is definitely a stew but it's great too
It's literally made with the sourdough starter - a thinned-out, whole-grain rye starter. If you use a wheat starter, you get "barszcz biały" - white borshtch.
There is also a version with buttermilk instead of sourdough starter which is easier to make but doesn't taste as good (in my opinion)
For my fellow "Berliner" the Imren is located at Müllerstraße 134, 13349 Berlin :)
Amazing kebap and soup!
theres also one close to schönleinstraße, i think luckily they have several restaurants in berlin :)
@@turmesur697 Jeah, close to Hohenstaufenplatz right? But do they serve lentil soup? Been there just like two times.
And there's one on Karl-Marx-Straße, right at Rathaus Neukölln (and still some more)
And on Hauptstraße Ecke Kleistpark at David bowie's old apartment
Good guys here, you can never have enough Imren in your life..
First time I've made soup
First time I've cooked with lentils
OMG this is delicious, thanks so much
Traditional Spanish garlic soup (SOPA DE AJO), everyone should try it!
I looked it up. My first impression was that it looked remarkably similar to soondubu jjigae (red hue from chilis, similar use of garlic, both have an egg dropped in them). The intent and ingredients are slightly different, though. (I love Soondubu, but it is more of a soft tofu stew that has some soup-like attributes)
I'm from Mallorca and we love our soups. We have dozens of really good soups and it's really hard to pick favorites, but if I had to pick my top 4 Mallorcan soups, I'd say, in no particular order:
1. "Sopa d'ametlla", or , in English, almond soup. Very wintery, traditionally made for the dinner of Christmas Eve. You just sweat a little bit of onion and garlic in a pot first and then pour in the richest chichen stock you can make (for this soup my mom will make stock from old rooster, since their meat is not so good to eat, but man, they make good stock) and let a good bunch of almonds boil in it for a long time. Also, throw in salt, pepper, and a little pinch of ground cinammon and nutmeg. Finally just stick blend the whole thing until the almonds make the soup nice and creamy yet light. No need to pass it through a sieve afterwards since you would lose too much of the ground almond goodness and I actually like a little bit of texture. You can finish it with a good glug of single cream for extra creaminess.
2. "Sopa farcida de Nadal", or Christmas stuffed soup. This is also traditionally only eaten for lunch on Christmas day and its a brothy soup made from the same rich, old rooster stock, but flavoured with some saffron. The special thing about it is that, in it, we will cook these snail pasta shells (Italians call them lumaconi, I think) individually stuffed with a mix of minced pork, the cooked meat from the old rooster you we used to make the stock and parsley (you can use an egg to bind the mix if necessary). You can finish the soup with the squeeze of a lemon wedge and eat it with a side of sliced raddish and/or green pepper.
3. "Arròs brut", or dirty rice. It is also a brothy rice soup with loads of chunks in it, whatever you have, really. For meats, traditionally we will use chicken, rabbit, pidgeon, and pork rib chunks, bones in. Snails in their shell are also common. For veggies, peas, green beans, "bloody milk cap" mushrooms and artichokes work great. Just sear the meats in a pot with a bit of olive oil until brown. Take out the browned meats and set them aside. In the same pot, make a little sofrito with finely chopped half onion, garlic and one or two grated, small, ripe tomatoes and let it sweat at low heat for 10 to 15 minutes. Then bring back the meats (and the snails if you have them) into the pot and pour water and aromatics into it (salt, go heavy on the black pepper, pinch of cinammon and nutmeg, a little saffron and a bouquet garni with bayleaf, thyme, oregano and parsley), and let it all simmer for a couple of hours. When the broth is lovely and rich, pour in a couple handfuls of regular rice (they will turn yellow as they cook because of the saffron) and the veggies and let simmer for another 15 or 20 minutes or until the rice is cooked. To eat it, you need to get your hands dirty because you want to eat all the meat from the bones, and therefore the name, dirty rice. Also, you can finish the soup with the squeeze of a lemon wedge and eat it with a side of sliced raddish and/or green pepper.
If would like to use pasta instead of rice, it is also delicious, although then it would be called "Burballes". Typically we will use some sort of flat long pasta broken up into small pieces so that you can slurp them off a spoon (linguine, fetuccini, taglatelle...).
4. "Arròs de peix", or fish rice. It is basically the same thing as arròs brut, although you would use seafood instead of meat and veggies. Traditionally we will use squid and cuttlefish, shirmp or prawns, crab, mussels, clams, and so on. Follow the exact same procedure I explained before and that's it. Although you have to be careful with the cooking time of the shellfish, you don't want to overcook it. Cuttlefish, crab and squid needs to simmer in the fish stock for a long time, otherwise it goes tough. But prawns, mussels and clams just need a few minutes. This means that you sear and brown the prawns (heads and all) before making the sofrito so that all the goodness stays in the pot and then set them aside until the rice is almost cooked. For the clams and mussels, you can steam them until open on the side with a little glug of white wine, add all their cooking juices to the sofrito and set them aside until the end too. Use a good fish stock instead of water for even better flavour. The rest is all the same.
Phew! That was a long message! ^_^
I hope this inspires you to give Mallorcan food a try, you will not be disappointed, I can guarantee you. I'd love to see your take on these fantastic soups I grew up eating. Drop me a pm if you want to give it a go and you need any help. I'll be very happy to lend a hand.
And keep up the good work!
@@utubequeen2011 That's a shame, then. I bet you'd have enjoyed them. Everyone does. You can always try to cook them for youself as a throwback to them old days in the island! Just follow the instructions I wrote down.
Maybe the first 2 soups are not so commonly found in restaurant menus, I guess because they're mostly homy preparations that are really only ever eaten for Christmas celebrations. The last 2, however, you would certainly be able to order all over the island in pretty much any traditional Mallorcan restaurant deserving of its name. Some renowned restaurants proudly advertise them as their true specialties, in fact.
Traditional Favourite Soup: Pho
"I don´t know if this can be considered Soup" Soup: Tonkatsu Ramen
Hi Andong, Average Joe Subscriber here. I just wanted to write a quick fan letter. I made this recipe last night for a cold nights dinner here in Galveston Texas.
It was delicious! I converted your measurements into Merican cups and ounces but changed nothing and the soup and bread were amazingly good.
The soup was rich and creamy and delicious and your quick bread was better than most breads I've made at home. I used Nigella seeds also called Kallonji I had purchased at an Indian grocer. I mixed it with sesame seeds as you instruct and the bread was soft, buttery and perfect with your soup! Thank you man -- you are truly talented.
I'm between a pumpkin soup, vichyssoise, Gazpacho and Cazuela (Chilean).
Hungarian gulyás(goulash). Perfect comfort food for winter.
Chef John with the "old shakea-shakea"
a man of culture
I made the same observation; didn't see your post. Nice to see that the guy behind one of my three favourite food channels watches one of the other.
The Allfather
I literally just watched a few Food Wishes videos before i watched this.. Are you stalking me dude? :D
I dashed to the comment section as soon as I heard that to find this comment.
Andong, you probably won't see this but I made this soup and it was life changing! This is the best, most comforting soup I've ever eaten, and that paprika oil is awesome. I have to say, thank you for all your videos, they've really improved my quality of life
This episode took me back to the local Turkish mosque during Ramadan where they would serve us this soup for iftar. Even from someone raised in the Southern USA, you can't beat Turkish hospitality. :)
“If god had a texture this would be it”
The imagery you provide is a very unique type of insight. Love it!
me sitting in 30c+ degree heat in Australia:
"hell yeah soup season"
There are some Russian option for cold soup and spanish gazpacho. Greetings from freezing germany
@@flyingknut.... I was just gonna say Gazpacho, ha.
French vichicoise!
Eat soups when it's hot outside
Your body will be cooler
@@noobplayer_23 i love SPICY soups especially works to cool me down.
I made this turkish soup yesterday and it was SOOOOO delicious. Everyone loved it. It is the 1st time i'm using mint in a soup and that made a whole difference in the taste. I used fresh mint instead of dried because i didn't have it. Thank you for this awesome recipe and for the quality of your videos. Love ittttttttt. The soup takes 25 to 30 mins to cook. Turn it from time to time so that the lentils do not form a crush on the bottom. It makes about a 1.5 L of soup (2 small bowls of soup for 5 pax )
It is summer here in Brazil, but now I want soup 🤣 I’d love to see you making a traditional soup from Brazil called “Caldo Verde”, it’s basically a potato and cabbage with some fried sausage, IT IS SO GOO!
"Welcome to the very first episode... of Soup Season"
OMG WHERE IS THE LIKE BUTTON!?!?
I had a turkisch girlfrind for a couple of years, she made that too.
That stuff is delicious.
Turkish cuisine is underrated in general, or its only unknown.
It is definitely underrated. The family of a good friend invited me from time to time to dine with them. It was incredibly tasty. I don’t what it was called, but they were stuffed green peppers. It is so delicious.
@@groooah we call it Biber Dolması and it is literally stuffed green peppers (We think very simply while naming things.)
@@groooah ı guess its dolma! rice condiment into the veggies:)
@@tuborgselim876 not always though. You have a dish that translates to "the imam fainted" which is a delicious dish but a weird name.
@@babablap hahah you got me but most of the time it is like that. I mean Döner, Sarma, Dolma, Yoghurt (it comes from old turkish word.)
To be honest, the best soup I've ever had has been classic tomato soup, with a grilled cheese to dip in it.
to each his own ....but man , ya gotta be kidding !
@@bobdimarzio3972 American cheese sandwich + tomato soup from a can. Proof that you can make something good by combining two horrible things.
One of my favorite soups is a west African dish called Domoda (that is what they call it in The Gambia but there are similar stews with different names). It is an underrated dish based on peanut (butter) and tomatoes, and you can add pretty much anything to it.
Avgolemono Soup is my favorite ...along with Black-eyed Pea Soup, Roasted Tomato Soup, and every Dal under the sun!
"Hey guys, It's Andong. Winter is coming, the days are getting colder..."
Me, an Australian, on a 40 degree day, heading into summer: "Hmm yes soup 🤔"
So by the time it is winter down under, the entire series is complete, you lucky
In middle earth it is soup time all the time, Love the stuff making Pork broth tomorrow Yum.
Get some Gazpacho or 물냉면 (pronounced as Mullaengmyun) or any other cold soup. A great way to stay hydrated.
I made this soup two days ago for myself and a friend to send home with her, but I’ve eaten all of it. Simple. Delicious. Lentil magic. 🪄
Just tried this recipe. Holy sheet, is it amazing. I didn't expect it to be a blend of so many flavors. Seriously, try this. I couldn't find MSG so I used Knorr Chicken Bouillon. Works perfectly fine. Also, DON'T SKIP THAT LEMON! I didn't put it into the soup, just squeezed the juice out and put it besides the bowl, but man, it makes an already extremely tasty soup even better.
I'm from Malaysia but my fave soup in the world is Tom Yam Kung from Thailand. Growing up in Malaysia, I used to eat this soup once a week. I noticed that most Asian restaurants in Germany serve this soup as a side dish rather than a main dish and I found the soup to be very underrated in Germany. What I like about the soup is it's spicy and sour which I think makes it unique. The best Tom Yam Kung I had in Germany was in a Thai restaurant in Cologne. Many Asian restaurants in Germany do not make a proper version of this soup sadly :(.
Which restaurant in Cologne was it? I would really like to support it and buy some.
@@TheNinnyfee Bangkok Thai Restaurant at Lindenstrasse.
definitely high on my list: "Erbsensuppe" made from split peas...super delicious and underappreciated. Making it look somewhat appealing will be a challenge though :D
Also known as „grochówka”, I love it!
Czech hrachovka is probably the same thing... aand it's deeeeelicious!!
In Dutch, we have snert for that. Looks similar to some pictures of erbsensuppe, but other pictures look super different.
The "problem" with our famous German pea soup is, that it tastes best if it's made in huge batches and if it's reheated the second or third time a few days later.
I would be really happy if he finds a trick to avoid this.😊
I'm with you... but one of a mandatory ingredient(s) would be pig feet or pig leg (Haxe)... 😊
I love ABC soup and I'm not talking about the one with alphabets in a can. It's a soup made with corn, carrots, white radish and pork ribs. The pork ribs literally slide off the bone, the white radish is like a most tender vessel for all the flavours of the soup, the carrot is sweet and the corn gives the soup so much sweetness. It's a soup that I'd say, warms your soul with clean flavours. It's amazing.
I'm a Brit, been living in Germany for over 40 years ... Here are my top 3 choices obviously not influenced by my Polish partner! ...
1. Definitely Zurek (probably the best soup I have ever eaten!)
2. Açorda à Alentejana (Bread and Garlic Soup with Coriander)
3. Flaki (Polish Tripe Soup)
And please don't forget French Onion Soup
Famous: Tom Kha Gai
Semilocal: Bündner Gerstensuppe
Less known: Sancocho de gallina - colombian soup/stew
Nice
Tom Kha Gai is my favorite by far. But a good homemade one is just quite expenisv (Galangal and a good quality homemade stock).
"Whenever you screw up, just call it rustic"
Ah, yes, my mother's school of thought.
In Brazil we have sopa de ervilhas, the ervilha soup is a pea soup with calabresa sausage, bacon, onions and garlic, cooked in a pressure cooker, truly amazing
I am Gypsy and my favorite soup is ham and bean soup. My husband is Puerto Rican and his chicken stew is EVERYTHING!!!! Ham, potatoe and onion soup is also sooo good 😌!
Turkish "tarhana" soup is one of my all time favorites, together with Ramen :D
I would love to see him make tarhana from scratch 😁
Tarhana changes from household to household because it's basically home-made instant soup. People from different regions and households adjust their tarhana according to their tastes. You make little pucks of tarhana in the harvest season and throw a couple of them in boiling water whenever you need some quick and easy soup in winter.
A couple of months ago I made tarhana soup with some Maraş tarhana chips I got from eBay, and it was staggeringly good. I'm glad I ordered two packs!
Snert! Or also known as Dutch split pie soup with smoked sausage. The ultimate Winter soup here, you get it everywhere.
also as an add on to this comment. Snert should be thick, its what separates it from pea soup.
Seconded!
Aussie here saying you need to try and find a good Chicken & Corn (preferably Sweet Corn) soup. I have found small mom-n-pop type 'hole-in-the-wall" Chinese restaurants (IE: *NOT* chains like Panda Express!) tend to have the best takes on it, especially in more rural areas (such as here in the Riverina in NSW, Australia).
Personally; the best versions are nice and runny when fresh from the kitchen, but let them rest for 2 or 3 minutes and they cool just enough to become somewhat viscous (like a thin/warm honey) so when you eat the soup it's not rushing straight down your throat, but rather it takes its time to gently ooze down and coat your throat to soothe any pains and tickles you might have from being under the weather.
A good soup of this type should also warm your core and keep you nice and warm inside whilst eating and for a few hours afterwards, due to the love and care given to it during its creation.
The Best soup I ever had, and nothing could beat it so far is; halászlé -Hungarian fisherman's soup. When done right it's pure magic.
In India, we have dal makhni(literally meaning lentils soup and butter) and naan.
Try polish sour rye soup so called "żur" or "żurek" with hard boiled egg and white sausage.
Based on fermented rye ;)
It sounds interesting, but it seems to require sourdough starter. This means that it is actually difficult to replicate if you don't regularly make sourdough and you're not polish (unlike this turkish lentil soup).
There's a soup my mother used to make that I've yet to find an equivalent for (not being a great connoisseur of soups, this isn't a great surprise, so please don't attack if it's a super common thing) but...
Mom's "Chili" soup
500-750 g beef mince
1 tbs vegetable oil
1-2 Onions, chopped
1-2 Bell Peppers, chopped
Celery, chopped
2 cans Kidney Beans
2 cans chili beans
4-6 cans Plum Tomatoes
1-2 tsp Ground Cayenne
1-2 tsp Chili powder
2-4 tsp Ground Cloves
1 TBS Ground Cumin
1 tsp Garlic granules
1-2 Bay Leaves
Salt, to taste
Pepper, to taste
Sour cream
Crackers
Cheese
NOTE: All measurements are guesses. I do not measure, so can't be sure just how much I add. It's probably more than any of these, but it could be less, so it's best to taste and see what you like... It's always best to taste, really.
Directions:
Open all of your cans of tomatoes and set them aside.
Put vegetable oil, onions and celery in a large soup kettle and sauté until the onion starts to change colour and soften a bit.
Add the mince.
Drain the juice from your first can of plum tomatoes into the pot.
Using your hands, squish each tomato into the pot, being careful not to spray tomato guts everywhere.
Repeat with remaining cans of tomatoes.
Add the spices, bay leaves and enough water to make the amount of soup you'd like to eat (Pro-tip: Boil the water in a kettle first to speed up the next step).
Bring to a boil, and then reduce to a simmer for at least an hour (the longer the better, really--leave that thing all damned day if you want).
Once it is simmering, cover and walk away, stirring every 20 minutes or so.
About 30 minutes before you want to eat:
Add the chili beans to the soup.
Drain and discard the liquid from the kidney beans and then add them to the soup.
Simmer for 30 minutes and then eat.
Serve with shredded cheese, sour cream and roughly broken up crackers.
Hi Andong, my favorite soup is 皮蛋瘦肉粥 (congee with century egg and pork). I know it's not really a soup but it's the liquid food I crave every winter!
Laughed harder than I should have with the "Jamie Oliver's style of 'little bit of olive oil'"
m.th-cam.com/video/VlnihIvJnwc/w-d-xo.html
My favorite is garlic soup with potatoes. The important thing is to have a few different textures of garlic, fried and almost raw(added after heat is off). It is perfect for social distancing.
I made this for dinner last night - FANTASTIC! So perfect for a chilly winter day!
Easy. The best soup I've ever had is my mom's borscht. Heaven.
Borscht and agroschka (I think, my mom just calls it "cold soup") are the only soups I really love
beetroot 🤢🤢🤮🤮
Chef John be like: I smell a refrence.
andong: Give it the old shake-a shake-a.
Chef John: I was right then.
and the freakishly small whisk!!
@@tukicat1399 You mean the tiny whisk?
I'm also pretty confident "whenever you screw up, call it rustic" is also Chef John
I've had this recipe saved for ages and finally made it for the first time last weekend. It was so good and so easy, I made it again tonight. Thanks, Andong!
As a Turkish i must say you really nailed nigella on bread and dried mint, my mom always adds dried mint to every soup that she makes.
I can totally recommend Swedish "Spenatsoppa", a creamy, comforting soup made of spinach, onions and white wine.
Gut Mensch I'm seeing a lot of Swedish people's comments lately on TH-cam.
m.th-cam.com/video/VlnihIvJnwc/w-d-xo.html
That seems delicious!
Oi! Det høres godt ut!
@@rasgaquengo m.th-cam.com/video/xh56os8vY7Y/w-d-xo.html
Hope you take advantage of your Russian heritage and show some famous Slavic soups, like Borscht, Schi or pickle soup Rassolnik!
I'm down with borscht! Time to stain the tablecloth...
pickle soup that sounds interesting
@@modestoca25 en.wikipedia.org/wiki/Rassolnik
Also solyanka is a great soup for winter. Or kharcho!
Worked a lot in St. Petersburg / Russia. In the canteen of the factories I ve`been they serve good soups like the mentioned - and Pichelsteiner Eintopf - or the russian very similar version . Liked it, worth a try . Hadelner Hochzeitssuppe is also spectacular ...
@@Phlya1 I'll have to pass on the kidneys lol
Hey, for the bread, after you finish proofing, before sprinkling black cumin/sesame seeds and sticking it in the oven, try this:
Make a small mix of equal parts boiling water and flour in a small pot, stir for ~3 minutes let it cool. You want a creamy and cloudy texture. Brush it onto the dough, sprinkle the toppings now and stick it in the oven. The top will come out golden and crispy while the bread itself will be softer.
You may also use the traditional recipe with eggs and butter but that defeats the purpose of "super simple". In this version you get some eggs, add a couple tablespoons of water to the egg, then add hot melted butter while stirring the mix (to stop the eggs from cooking).
First thing I thought: your soup looks way better than the restaurant's..so much more color. And your bread looks like it took hours. I love it!
2:53 Oh my poor Chef John meter!
My top favs (notice 1/2 are kinds of lentil):
- potato leek
- dal makhani
- avro-lemono (greek lemon egg soup)
- rasam (also sambar)
Correction: dal makhani is more of a gravy than a soup. Please vote on whether rasam is gravy or stew.
oh ya potato leak is great, idk what the others are but I like Indian and Greek food
@@aditya17lal yeah.
Is dal makhani a soup? I thought it was a curry.
To all of you! Yes, sorry definitely dal makhani is a gravy not a soup. And Rasam is a weird one. I've heard many indian people refer to rasam and sambar as gravies as well as soups?
@@efigina Rasam is too watery to be a gravy.
I've made this recipe for my family four times since it posted. My picky-eaters (3 and 7 y/o) and I love the soup and we all love the bread. Thank you for sharing it with us!
11:20 actually We add dried mint to the oil too. It is very good with the oil and In Turkey we don’t use paprika that much, we use something like pepper flakes but without the pepper seeds. It can sometimes be VERY hot or sometimes not that hot. I hope my English is understanable as you can tell I’m Turkish
*"If god has a texture, this would be it."*
-Andong 2020
"Blink Blink 😂) hahahaha
You should try the Italian "Pasta e fagioli". Comfort food for chilly winters.
Grew up on this but it was food. We did not consider it soup-I guess it is but ours was thick not soupy. No meat!
One of my husband's favorite soups.
This is my #2!
As far as I'm concerned, this is already one of the best winter soups -- we've been making it ourselves ever since a Kurdish intern taught us how to make it. She used carrot, not tomato paste, and added raw sliced onion after the soup was done, and made the paprika stuff with butter, but I was waiting for the mint, and it appeared.
My second favourite soup would be potato, chestnut and mushroom soup, which is also the complete recipe, apart from salt, pepper, onion, garlic and water :-)
My mom was a Berliner and they make a great bean soup for New Year's eve; also Serbian pasoulj (another bean soup) I ate 9 yrs old on the Istrian coast. LOVE your channel!!!
Three soups i think are spectacular: Borscht, Bergen fish soup, and a creamy Tom Yum Goong
you should make dutch peasoup or in dutch "erwtensoep met rookworst". its not the prettiest but its one of the few dutch staples and always eaten during the winter time.
I bet he knows this one as Erbsensuppe.. 😂
Or as it's known in the North: 'snert'.
It's quite a good hearty soup, very thick to the point of being almost more of a stew. But yeah, seems he would be familiar to it or something very close to it.
Mulligatawny and rasam are great soups from India which I love.
As far as less well-known ones go, perhaps acquacotta would be worth covering, or Surinamese saoto (related to Indonesian soto ayam).
Andong, ich wollte dich nur wissen lassen, dass ich die Suppe mittlerweile bestimmt schon 20 mal nachgekocht habe und auch heute mir mal wieder das Video anschauen und mir die Suppe kochen werde! Vielen Dank für das tolle Rezept!
My mom's recipe for lentil soup
1. Lentil
2. 1 Carrot
3. 1 Potato (for me sometimes 2 😁)
4. 1 Onion
Cook with water and a liiiitle bit oil in pressure cooker then blend until it smooth ( best if u leave some potatoes) and that's it. That's my favorite btw.
Bon appetit 😁👌
Happy to see you cover this recipe! Try adding browned melted butter and Urfa chili flakes as a topping
He Andong, you defenitly have to try the Dutch "erwtensoep or "snert" with "roggebrood" for this series.
Yes! Was looking for this one, he must not forget the rookworst!
This for sure! I suggested it on Instagram as well. It's by far THE best dish our humble Dutch cuisine has to offer.
I can't imagine roggebrood holding together when scooping the snert. We always used regular bread, especially the crust and ends.
Without roggebrood for me....but still soooo good especially in winter!
A close friend shared this with me this morning. Just sat and watched and, as always, it feels like I'm visiting a friend. You're vibe is as delicious as your recipes. Making this soup for lunch!!!!!!!! My favorite "all time" soup is kishik, a Lebanese dish made with sun dried yoghurt and bulgur, loaded with onions and garlic, tons of lemon, served over toasted pita with a pat of butter on top. I am vegan and this is my one "off program" indulgence. Thanks, Andong......you are remarkable.
You should try Dutch peasoup: "erwtensoep". Looks like vomit, but it's the BEST wintersoup.
When visiting Munich a few years back my wife and I found a random back alley shop where a Swedish fella was making Lachsuppe. Hands down the best soup I've had!
Two very iconic Peruvian soups for winter time are : “caldo de gallina (hen’ stew)” and “agüadito de pollo o pavo (rice soup of chicken or turkey)”. There are many others of course but I think those are the most popular ones you can research and try to duplicate as part of your soup series.
I applied for a job at a hotel restaurant just so I could learn how to make their soups. A tomato bisk that had carrot,celery,onion,white wine,heavy cream,and basil. Also a chicken tortilla that used soft corn tortillas to thicken the chicken stock and cream based soup. It had cilantro,tomatoes,beans,corn,and pieces of chicken. Both amazing
They stopped adding pepper jack cheese in the chicken tortilla soup but I would add it anyway
His face after saying "If God had a texture this would be it" made my day
Please make a Pho soup and or a Borsch soup.... btw i love that Chef John reference with the "ol' shakea shakea" 🤗🥰
Yes
You have to try Polish Sour Rye Soup - Żurek. That is one of the most unique soup in the world, trust me :)
My favorite!!!!
Recipe? Love zurek
There's a lot of specified recipes on the web, just write in Google "przepis na żurek". There are a few thousands of version, but all base on well-prepared rye starter called Zakwas Żytni (you can also buy it). It depends on you what will be added to Żurek. Some people make it with water, some people with stock, and the others use whey (my personal favourite!). There's lots of addings to use. Classic version contains potatoes, onion, bacon, white sausage and half-boiled egg (cooked separately ofc). At the end some people blend everything together but personally i don't understand why.
adding some spoons of yogurth to soups is something my family does a lot, especially if we want to cool the soup down so we can eat it without waiting :D
Oh Berlin is THE BEST city for Turkish food, especially if you're a red lentil soup connoisseur. Every restaurant that's rated well always knocks this soup out of the park. Not sure what their special secret it as it's a very simple dish to make with no special ingredients so I can't work it out. It's magic and I don't even want to know! I miss you Berlin! Cheers for the video dude.
Oxtail soup is absolutely delicious and relatively cheap and nutritious
Was cheap, now insanely expensive here. Along with tongue. Damn these youtubers.
Oxtail is insanely expensive in the US nowadays.
Ital soup
What the hell happened that oxtail became so expensive?! Damn....
@@mariagmartinho Cooking shows driving up demand, mostly. They're a 'luxury' cut, now.
My favorite soup has always been Clam Chowder. I've also come up with a cauliflower soup with tahini sauce, which is amazing. Also, Mexican Albondigas soup is brilliant!
a great many years ago I worked in a restaurant that featured 3 homemade soups a day, salad and gingerbread.
They had certain soups on certain days and I always looked forward to Tuesdays when the featured soup was Pistou, made with various vegetables including green beans and the base was pesto. One day they had a beef zucchini soup that was amazing! I love any kind of lentil soup. The Turkish red lentil soup form today looked great. Oh, and once, on my day pff I made another favorite of mine, potato leek soup. I boiled the potatoes the night before and just left them in the pot overnight. I think I used the recipe from the Ark restaurant that used to be on the Long Beach peninsula in Washington State. It was the most amazing potato leek soup I have ever had. over the course of the day I ate the whole pot with several pieces of garlic bread I had made.
I just made it and I'm eating my first bowl of it now. I admit, I didn't do it exactly like you (3 potatoes instead of one, a little bit more lentils, bullion cube and stock powder instead of MSG that I just don't have, wayyy more water, 3 times more dried mint... It's a whole different recipe by now!), but it's so good. The dried mint adds so much flavor and depth, I recommend adding even a whole tablespoon for the amounts you used
Hello, Andong!
Amazing video as always! I have an idea for the next episode's soup: Ciorba Radauteana / Ciorbă Rădăuțeană. It is a hearty meal enjoyed in Romania in every season but being best served hot in a cold day. It's a delicious, creamy and easy to make soup which originated from the Rădăuți area in Bucovina (the north of Romania). It is best served with sour cream and a couple pickled chili peppers.
Keep up the good work, my man! Best of luck!
If I'm feeling like seafood this time of year, nothing beats a steaming bowl of cioppino and some toasted bread slices.
It's almost winter here in the southern hemisphere and I'm so glad for this series!!
Shorba from Algeria is my favorite winter soup, made with lamb, chickpeas, coriander and lots of spices