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These recipes are the best from my own repertoire
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Bean Soup

It is easy to make, not sensitive for special vegetables, or spices. I use leftovers. Also, if some of the special spices are left out, the soup still taste good.

Ingredients: (You may add any amount of the ingredients, within the ranges, to suit your personal preference)

2 cups of beans

Usually I mix different kind of beans: navy, black, kidney, etc;

also I add to it lentils and split peas

Spices:

1/2 – 3/4 tbsp salt

1/8 – 1/4 black pepper

1/2 - 1 tsp caraway seeds

3-4 tbsp ketchup

Optional:

1 small cube beef bouillon, (1 tsp if it ground)

1 small cube chicken bouillon (1 tsp if it ground.)

1 - 2 tsp “Vegeta” or "Super Veg” (Available in most of the European ethnic stores)

1 tsp paprika

1-2 tsp. paprika cream (hot or sweet)*

3 pc of cloves

Vegetables:

3 large potatoes chopped into small pieces (can be replaced with 1/5-1/4 lb noodles for starch)

1/4 – 1/3 lb carrots chopped into small pieces

1 small onion

2-3 cloves garlic

Optional:

Or savoy cabbage

Or parsley

Or parsnip)

1 lb smoked ham cut into 1/4-inch cubes or smaller

8-10 ounces sour cream

2-3 tbsp flour

3-5 tbsp vinegar (added at the very end to avoid curdling the sour cream)

Cooking Direction:

The beans should soak in cold water at least 10-12 hours, until they become very soft. The water volume must be at least three to four time higher, than the beans or lentils. (The beans will absorb a lot of water)

Drain the water, and rinse two or three times, to get rid of all of the foam. Add new water, to cook. (In the pot, when the water covers the beans add an extra 2-4 cups (more water…more or less depending upon whether you prefer a thick or thin soup)

Add the spices and vegetables except potato. (Usually I add the potato in the last 15 minutes, just before I add the ham.)

Bring to boiling, and then simmer slowly another 20-40 minutes.

Add potato, wait 5-10 minutes

Add the ham, cook for another 5-10 minutes (if it cooks for longer time, it becomes tough).

Taste it, and add some more spices if neccessary.

Mix the sour cream with the flour very well. Before pour it into the soup, mix into it, some broth from the soup, to make it thinner, and easier to mix. When it starts boiling, it is done..turn off the heat.

Wait until it is not too hot (at least 10-15 minutes), and then add vinegar. (If the soup is still too close to boiling temperature, the sour cream can become curdled from the vinegar.)

Bon Appétit!

Goulash
European style Stew

I never use the same amount, of ingredients, but the taste, from batch to batch, is very similar.

Most important is the following process:

The onions must fry slowly, do not burn them down. If they burn, remove the burned pieces (but only if the color of the onion piece is black, if the piece is light brown, it is still all right).

The paprika should fry a little, but be not allowed to burn. That is the reason, the mixing time with the hot onions only 2-5 seconds!

The meat must fry also, but do not burn the meat.

Ingredients:

1/4-1/2 cup oil

3/4 -1 lb onion, grated or chopped

3-5 tbsp water

2 - 4 cloves garlic (minced)

1 tbsp good quality paprika

2.5 lbs meat with bones (bones provide good flavor for the juice). Cut it into 1/2 -1 inch cubes (pork, beef, or both)

1/2 -3/4 cup water

1/4 -1/2 tbsp salt

1/4 -1/2 tsp black pepper

1 tsp caraway seed, (can be crushed)

1-2 tsp Super Veg or chicken bouillon ("Super Veg" or “Vegeta” is a special ethnic spice)

1-2 tsp beef bouillon

4-8 tbsp ketchup

Optional: 1-2 tsp paprika cream

2 tbsp flour

1/2 - 1-cup sour cream

Cooking Direction:

In a non-stick frying pan fry the onions in the oil over medium heat, stir it very often every 1-3 minutes. After 15-20 minutes, the onions absorb the water, (stick together). Add 3-4 tbsp water, and the minced garlic. Continue to fry it, and stir it very often, while the onions absorb the water again (3-8 minutes).

Remove the pan from the heat, wait few seconds, to cool it down a little, and then add paprika, and stir together very quick, for 2-5 seconds!!! Add the meat immediately, and stir it again. (Be careful during this process, the paprika can burn very easily, and develop a bitter taste.)

Place it back on the heat, (over medium heat is all right), stir it very often, every 30-60 seconds. When the meat fried properly, they color turn to gray-white. When almost every side of the cube is fried (5-10 minutes), add the 1/2 -3/4 cup water, salt, black pepper, and caraway seed. Cover and cook it very slowly, between 1 - 1 ½ hours.

Add the rest of the spices: "Super Veg, ketchup, paprika cream. Cook it slowly again for another 15-20 minutes.

Check it, if the meat is done, and taste the flavor of the goulash. If it is not tasty enough, add some more "Super Veg", or ketchup, or black pepper, etc. or all of these spices.

Remove all the oil and grease.

Mix the sour cream and flour very well, and add it to the goulash. Mix the sour cream/flour mixture into the goulash very well, wait until it starts to boil, and then turn off the heat completely. It is done!

Bon Appétit!

Lemon Yogurt

It is refreshing in the hot summer and easy to make.

Ingredients:
Non fat Yogurt
Concentrated lemonade juice
Optional:
2-3 juice of lemons

With a blender mix well together the ingredients. For people, who like a “sweeter” taste, extra sugar can be added, or if it tastes too sweet, add more yogurt, lemon juice or shaved ice.

Freeze it in the freezer.

Bon Appétit!

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