Monday, February 4, 2013

#94 Zuppa Alla Bolognese

This recipe comes from T. Pechey. He was asked by a friend to go to a local restaurant in town and try their Zuppa Alla Bolognese. Then he came home and attempted to duplicate what he had tasted. On a recent trip to London, England, my husband and I visited an authentic Italian restaurant before going to the theatre. We noticed many zuppas (or soups) on the menu! I think this recipe would definitely be able to compete!
  • 1 ½ cups potatoes, diced, uncooked
  • 1 tbsp olive oil
  • 2 cups beets, diced, uncooked
  • 1 small onion, minced fine
  • 1 tsp salt
  • 2 garlic cloves, pressed in a garlic press or minced fine
  • 1 tbsp vinegar
  • ½ lb lean ground beef
  • 1 cup carrots, sliced
  • 2 mild Italian sausages, casings removed and discarded
  • 1 cup string beans, chopped into 1 inch peices
  • 2 large tomatoes, chopped coarsely
  • 1 cup green peas
  • 2 cups tomato sauce
  • 2 cups cabbage, shredded
  • 2 cups chicken stock
  • 1 tbsp parsely, chopped
  • ¼ tsp red chili pepper flakes
  • 2 tbsp dill leaves, chopped
  • 1 tsp dried basil
  • ¾ cup onion, chopped
  • ½ cup small dried pasta
  • 1 28 oz can of whole or diced tomatoes
  • ¼ cup whipping cream
  • 1 stalk celery, sliced
  • salt and black pepper, to taste
  • cup butter
  • 1 tbsp sugar
  • 1 cup sour cream
  • water
1. Cover the potatoes and beets with water. Add salt and vinegar. Put on to boil for 5 mintues.
2. In a 3 quart saucepan heat olive oil over medium heat. Add onion and garlic and cook - stirring for about 5 minutes. Add beef and sausage and cook - breaking up the beef and sausage into small pieces with a wooden spoon - until beef is no longer pink.
3. Add carrots, beans, and peas. Add enough water to cover vegetables. Boil for 15 minutes.
4. Add tomatoes, tomato sauce, chicken stock, chill pepper flakes, and dried basil. Increase heat to a boil - then reduce heat but maintain a simmer and cook for about 10 minutes.
5. Add shredded cabbage, parsely, 1 tablespoon of chopped dill, 1/4 cup onion, tomatoes, celery, and salt and pepper. Add more water to cover if necessary. Boil for 30 minutes longer.
6. Add dried pasta and cook for another 5 or so minutes. At this time taste the pasta to make sure it's soft. Then add the whipping cream, stir, and eat!
7. Melt better in a fry pan. Add 1/2 cup chopped onion and cook until onino is tender but not brown. Add to soup with 1 tbsp of remaining dill and 1 tablespoon of sugar. Boil 10 minutes more. REmove from heat and allow to rest for 30 minutes.

This is a very thick soup. I have eliminated the pasta and used this recipe as a sauce over larger pasta like spaghetti.

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