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Acquacotta, an Italian soup that dates to ancient history. Primary ingredients are water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available. Batchoy (Tagalog), a Filipino meat soup or noodle soup made with pork and pork offal in ginger-flavored broth, traditionally with pork ...
Satisfy your cravings with these hearty ground beef soup recipes. They're loaded with beans, potatoes, vegetables, pasta and more. The post 40 Ground Beef Soup Recipes appeared first on Taste of Home.
Pasta, vegetables, ground lamb and numerous spices Leek soup: Wales: Chunky Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soup: Lettuce is a primary ingredient. [32] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. [32] [33] Lentil ...
Consists of potatoes, onions, and a protein (such as chicken, clams, rabbit, beef, or pork), stewed and topped with dumplings. O: Hodge Podge: Nova Scotian version of the Scottish stew, consisting of potatoes, beans, peas, and/or carrots, cooked in milk broth. O: Soupe aux gourganes: Soup in which the primary ingredient is fava beans.
Ingredients. 3 large russet potatoes, sliced. 1 pound ground beef, browned and seasoned. 2 onions, sliced, rings separated. 1 can diced tomatoes. 1-½ green bell peppers, chopped
Shtshav, a soup made with sorrel, was often referred to as "green borscht" or "sour grass". [24] Soups like krupnik were made of barley, potatoes and fat. This was the staple food of the poor students of the yeshivot; in richer families, meat was added to this soup. At weddings, "golden" chicken soup was often served.
These 35 best Crock Pot potato recipes are exactly what you need to make dinner time fuss-free. Related: 25 Crock Pot Meatball Recipes What Kind of Potatoes Can I Make in the Crock Pot?
Mustard was particularly popular with meat dishes and was described by Hildegard of Bingen (1098–1179) as poor man's food. While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or included merely as coloring.