Tom Yum Goon and Tom Yum Gai

Ingredients:

1-2 liters of prawn stock or chicken stock prepare day before, or buy stock cubes 

8-12 fresh large shrimps (prawns), exoskeleton and intestinal tract removed

2-3 stalks of lemongrass

3-5 kaffir lime leaves (dry or frozen)

3-4 thick slices of galangal or pastе

Juice from 1-3 green limes, with more at the end

8-12 straw mushrooms, fresh once is best or canned or parboiled 

5-8 sherry tomatoes cut in half  

2-3 Ts of Tom yum goon paste( hot or medium spicy 🌶)

2 tsp thai brown sugar,(optional) 

2 tbsp thai fish sauce

pinch of salt to taste

generous sprig of coriander leaves.

Cooking:

Boil the stock,add limongrass kaffir leaves and galangal for (2-4 minutes ) and tomatoes with mushrooms, end shrimps until they turn to pink color not more 3 minutes, turn off the stove and add coriander leave and lime juice. 

For the chicken Tom Yum Gai

Follow the recipe above just instead of shrimps add chicken, before turn off stove add coconut milk or cream and coriander leave,lime juice.

Gazpacho

Ingredients:

    - 2 Kg of tomatoes (red and ripe)
    - 1 medium size onion
    - 2 garlic cloves
    - 1/2 of a red pepper
    - 1/2 of a green pepper
    - 1 cucumber
    - Olive Oil
    - White wine Vinegar
    - Salt
    - Ice

Process:

Wash well all the vegetables

Take a bowl and add the chopped tomatoes (with skin)

Remove the seeds from the pepper and after cutting it add it to the bowl

Peel the garlic, cut it in half and remove the center of it which is what gives the bad after taste.  Add to the bowl

Peel the onion and the cucumber and add them to the bowl once chopped

Using a handheld blender we will blend all the vegetable together until the mixture is nice and thin. The time will depend of the power of the blender

Add vinegar, oil and salt depending of your taste

If you want the gazpacho to be thinner add some water and put it in the fridge to get cold. If you want to serve it straight away add ice instead of water

Sprinkle finely diced pepper and cucumber upon serving (optional)

Tomato soup

3 tbsp olive oil

1 onion

2 gloves of garlic

2 kg tomatos

salt, pepper

1/2 chilli pepper (optional)

topping: mozzarella, basil

1. Blanch the tomatoes, peel, and remove the stems. Cut into quarters and remove seeds. 
2. Heat the oil, put the diced onion. Fry for a while, then add tomatoes, garlic, and chilli (if you use it). Add a little water, bring to a boil. Cook for about 15 minutes until tomatoes are soft. Add salt and pepper.
3. Mix it in a blender.
4. Pour the soup into the bowls, decorate with piece of mozzarella, sprinkle with chopped basil leaves.

Yogurt soup with Cheek peas and meat balls

5 cups water

 1 cup cheek peas

2 spoon pasta or vermicelli or rice.

for finishing: 1 large soup bowl of yoghurt, 1egg (optinal), 1 tsp flour

for the meatballs: 200 g of minced meat,  1 teaspoon salt, 1 teaspoon black peeper,1 spoon of semolina or bulgur.

PREPARING:

Bring the water to a boil in a medium saucepan. Add cheek peas, cover and cook over low heat until tender.

Add the meat balls cook about ten minutes then add pasta or vermicelli or rice.

Cook more ten minutes.

For finishing:

In a large saucepan, whisk the yogurt with egg yolk and flour. I didn’t add egg for Sangeeta and Kavita. Whisk in the stock and bring to a simmer over low heat..

Melt the butter in a small skillet. Add paprika and mint.  Add into soup. 

Zucchini soup with rosemary

1 onion

2 gloves of garlic

3 potatoes

4 zucchini

1,5l vegetable broth

2 tbsp rosemary (fresh)

salt, pepper

1. Fry chopped onion in oil with butter, then add the garlic and rosemary.
2. To broth, add potatoes cut into slices and onion, garlic, and rosemary. Bring to the boil. 
3. Cut zucchini into slices, add to the soup and cook until soft.
4. Mix it in a blender, season with salt and pepper (lime or lemon peel). 
5. Enjoy!

TARATOR (Bulgarian cold cucumber soup)

INGREDIENTS:

• 2 cucumbers (about 500 g)
• 500 g plain yogurt 
• 3-4 garlic cloves
• 2-3 tablespoons of crushed walnuts (optional)
• 1 bunch fresh dill
• Oil
• Salt
• Water a little bit (optional)

DIRECTIONS:

1. Cut the cucumbers into cubes and put them in a bowl. You may also grate them but it changes the look and the consistency.
2. Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
3. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
4. If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
5. Put into the refrigerator to cool or add ice cubes.
6. Serve cold. 

GREEN SOUP

2 chopped, large leek (white part)

2 sliced zucchini

1 bunch of fresh spinach

1 bunch of rucola

5 cloves of garlic

1 large chopped onion

2 tablespoons of butter

1 cup of milk

salt, pepper

Onions, leeks, and garlic fry in butter (small fire) for about 5 minutes. Add zucchini and continue frying another 5 minutes. Then add milk and water to cover the vegetables. Cook on low heat for 10 minutes. Then remove from heat, add spinach and rucola, mix it. If the soup is too thick add water. The soup should have the consistency of sour cream. Add salt and pepper. Serve with grains of sunflower, pumpkin and nuts. Can be served with a bit of green pesto, sun-dried tomatoes ...

red lentil soup

1glass of red lentil

4-5 Tsp bulgur

1-2Tsp pirinc

1 Tsp butter

3-4 Tsp olive oil

1oinion

1 Tsp tomatoes paste

1 Tsp pepper paste

2Tsp flour

dry mint

Bring Lentil, bulgur, rice to boil for 20-25 minutes. (1litre water.) You should watch it. You may add some water in.

Fry oil, flour add salt and tom. paste, pepper paste. Mix with blender untill it gets smooth add in to boiled lentill.

Cook 2-3 minutes more.

Fry mint in butter.

While serving  the soup,you can dress with fried mint.

CHERRY SOUP by Emese

Ingredients :

1000 g sour cherry

2 tbsp flour

1 cup of sour cream or sweet cream

pinch of salt

5 cm stick of cinnamon

couple of cloves

150 g sugar

Into 1 ½ l of boiling water add salt, cinnamon bark, cloves, sugar. In 3 minutes add sour cherries, stir and cook.

In a separate bowl mix flour, cream and beat until smooth. Add 1 cup of the hot cherry sugar mix to the flour cream mix. Stir well. 

Add this mix to the hot cherry sugar mix. Stir well and simmer 5-6 minutes.

You can serve warm or cold, on the top with cream or ice-cream.

COLD RED SOUP „CHŁODNIK” (especially in summer)by Jowita

1 bunch of red beetroots with leaves

2 cucumbers (chopped in cubes)

2 tbs chopped chive

half of glass chopped dill

2 cloves of garlic

6 glasses of yogurt

half glass of sour cream

1.Chop beetroots with leaves and boil with 1 glass of water about 10 minutes. Cool down.

2.Chop cucumbers into small pieces.

3.Join all ingredients and mix, add salt. Put into a fridge.

4.Serve cold with hard boiled egg.

CUCUMBERS SOUP by Halina

Ingredients :

- 5 large cucumbers     pickled

- 1 carrot

- white part of leek

- a sprig of celery

- 5 potatoes

- a creamy melted cheese (150 g)

- 3 tablespoons butter

- salt and pepper

- 1/4 teaspoon ginger

- 1/2 teaspoon turmeric

- clove of garlic

- pinch of thyme

- 4 tablespoons of buck wheat groats

Put cucumbers in the food processor, grind. In a saucepan boil 2 liters of water, with the addition of thyme and barley. Cut the vegetables into slices, then fry on butter. Drop into boiling water and cook for 15 minutes. Then add the spices and potatoes and cook until it gets soft. Combine with cream cheese. Serve with a blob of sour cream.

Enjoy!

PUMPKIN SOUP by Halina

Ingredients:

- 1 kg pumpkin

- Olive oil

-1 table spoon fresh squeezed ginger

- Fresh orange juice

- 1 orange

- 2l broth

- Fresh ground pepper 

- 250 ml coconut milk

- Salt, pepper

Cut pumpkin into pieces, spraying olive oil, salt and pepper and bake at 180 degrees about 20 minutes. Orange cook in the broth then put soft roasted pumpkin and ginger and cook for another 15 minutes. Then all mixed into creamy, mix with coconut milk. Serve with pumpkin seeds and cut blue cheese.