Cold weather comfort food - Soups and Stews

[DrQ]

With the cold weather, we have been craving savory, stick to your ribs meals to keep us satisfied. I saw a recipe for Sauerkraut Sausage Soup. It sounded great, so I adapted it for our ingredients and for cooking in an InstantPot. Here is my take on the recipe:

InstantPot Sausage and Sauerkraut Soup

1 pound sliced mushrooms​

4 Tbsp salted butter​

1 cup yellow onion, chopped​

3 Tbsp all-purpose flour​

2 Tbsp sweet paprika​

2 tsp caraway seeds​

1 bunch dill, stems finely chopped, leaves chopped, reserved separately​

2½ quarts low-sodium chicken broth or water​

3 pounds pork baby back ribs, cut between the bones into 2-rib sections​

1 pound smoked ham hock​

1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch cubes​

1 pound kielbasa sausage, quartered lengthwise and sliced ½ inch thick​

2 cups drained refrigerated sauerkraut, plus ¼ cup sauerkraut brine​

Kosher salt and ground black pepper​

Directions:

1. Cut mushrooms into bite sized pieces. Set InstantPot on Saute High heat. Melt the butter. Add the onion and cook, stirring, until lightly browned, 8 to 10 minutes. Add mushrooms and cook until browned. Add the flour, paprika, caraway and dill stems; cook, stirring, until the flour begins to brown, 3 to 5 minutes. Bring to a simmer over medium-high. Add the ribs and ham hock, then return to a simmer. Turn off Saute. Put on pressure cooking lid and seal. Set for High pressure cooking for 25 minutes without keep warm. After the cooking cycle allow a natural pressure release for 10 minutes. After 10 minutes release any remaining pressure and remove lid.
2. Using tongs, transfer the ribs and ham hock to a large plate. Add the potatoes and sausage to the pot and bring to a simmer over saute. Reduce to low and cook, uncovered and stirring, until the potatoes are just shy of tender, about 15 minutes. Meanwhile, shred the meat from the ribs and hock into bite-size pieces; discard the bones, fat and gristle.
3. When the potatoes are almost tender, stir in the sauerkraut and shredded meat; cook, stirring, until the potatoes are fully tender, about 5 minutes. Off heat, stir in the sauerkraut brine and dill leaves. Taste and season with salt and pepper.
4. Serve with a crusty French bread baguette.

Notes:
I have noted that the pressure cooking may extract more fat that other methods. If there is too much, you can either skim off the fat or run the soup broth through a fat separator.
For some additional spiciness, you can use sausage with jalapeno in place of the kielbasa

 

[Maplel33s1e#]

Stir-Fried Pork Intestines with Green Peppers:

Ingredients:​

• 500g pork intestines (cleaned thoroughly)
• 2-3 green peppers (sliced into strips)
• 3 cloves garlic (minced)
• 1 small onion (sliced)
• 1-inch ginger (sliced thinly)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar (for blanching)
• 1 tablespoon cooking wine (optional)
• 1/2 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil
• 1-2 dried chili peppers (optional, for spice)
• Salt to taste

---

Instructions:​

1. Clean the Pork Intestines:​

1. Wash the pork intestines thoroughly under running water.
2. Turn them inside out and scrape off any residue using a knife.
3. Soak them in a bowl of water with vinegar for 10–15 minutes to remove the odor. Rinse again and set aside.

2. Boil the Intestines:​

1. In a pot, bring water to a boil and add a tablespoon of vinegar and a few slices of ginger.
2. Add the pork intestines and boil for 20–30 minutes or until tender.
3. Remove from heat, let them cool, and slice into bite-sized pieces.

3. Stir-Fry:​

1. Heat the cooking oil in a wok or large frying pan over medium heat.
2. Sauté the garlic, onion, and ginger until fragrant.
3. Add the boiled pork intestines and stir-fry for 2–3 minutes until slightly browned.
4. Add soy sauce, oyster sauce, sugar, and cooking wine. Stir well.
5. Toss in the green peppers (and dried chili peppers, if using) and cook for another 3–4 minutes until peppers are tender but still crisp.
6. Season with ground black pepper and salt to taste.

4. Serve:​

• Transfer to a serving plate and enjoy hot with steamed rice.

I tried it during a day tour with https://gowithguide.com/China and since then, I always crave it.

 

[easyrider]

Stir-Fried Pork Intestines with Green Peppers:

Ingredients:​

• 500g pork intestines (cleaned thoroughly)
• 2-3 green peppers (sliced into strips)
• 3 cloves garlic (minced)
• 1 small onion (sliced)
• 1-inch ginger (sliced thinly)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar (for blanching)
• 1 tablespoon cooking wine (optional)
• 1/2 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil
• 1-2 dried chili peppers (optional, for spice)
• Salt to taste

---

Instructions:​

1. Clean the Pork Intestines:​

1. Wash the pork intestines thoroughly under running water.
2. Turn them inside out and scrape off any residue using a knife.
3. Soak them in a bowl of water with vinegar for 10–15 minutes to remove the odor. Rinse again and set aside.

2. Boil the Intestines:​

1. In a pot, bring water to a boil and add a tablespoon of vinegar and a few slices of ginger.
2. Add the pork intestines and boil for 20–30 minutes or until tender.
3. Remove from heat, let them cool, and slice into bite-sized pieces.

3. Stir-Fry:​

1. Heat the cooking oil in a wok or large frying pan over medium heat.
2. Sauté the garlic, onion, and ginger until fragrant.
3. Add the boiled pork intestines and stir-fry for 2–3 minutes until slightly browned.
4. Add soy sauce, oyster sauce, sugar, and cooking wine. Stir well.
5. Toss in the green peppers (and dried chili peppers, if using) and cook for another 3–4 minutes until peppers are tender but still crisp.
6. Season with ground black pepper and salt to taste.

4. Serve:​

• Transfer to a serving plate and enjoy hot with steamed rice.

View attachment 105151

I tried it during a day tour with https://gowithguide.com/China and since then, I always crave it.

We called those chitlins. I liked them fried in oil and served with rice, peppers, onions, carrots, garlic, whatever's handy and hot sauce. I don't like them enough to cook them because they stink up the kitchen. Same goes for bacon.

Bill

 

[easyrider]

In the winter I like chicken noodle soup. I take a big pot and boil a chicken for a while then let it simmer all day with garlic, salt, pepper , onions and bay leaves. When I take the chicken out to remove the unwanted parts I toss carrots, celery and parsley in the pot and let it simmer. I don't like mushy carrot or mushy celery. Most of the time I don't have parsley or bay leaves. Then I cook the noodles and toss them in the pot with everything. Usually its pretty good at this point but if I need more flavor I stir in some powdered chicken bullion. This makes a lot of soup.

For just my wife and I , I use a chicken breast and cut down on all of the other ingredients. I have to use Knorr's chicken bullion on the small batch or its just too bland, imo.

Bill

 

[WaikikiFirst]

craving savory

No recipe, but a rec for anyone who wants to try that "amazing green stuff" that they put in smoothies. Many people complain about the stuff in sweet smoothies. I guess I would too if I used it that way, but the right way to use it is in savory soups, stews, chowders, tomato-based & cream-based both excellent. It is earthy so goes great in these. Not only doesn't taste bad, but you may find it even improves the flavor. I make my own and the stuff really is good for you, gut-wise, overall-feeling-wise. The way to make your own and get moreo of the good stuff & less of the filler: go to amazon and find reputable sources for Wheat Grass, Barley Grass, Alfalfa, Spirulina & Chlorella.
Buy as close to possible equal amounts of all 5. Mix them together. Add them to the pot (or individual dish to try it out) after cooking.
Your body will

 

[clifffaith]

Back in the day, this would be about the time I’d get the Thanksgiving turkey carcass out of the freezer The first day I’d boil the carcass with celery, carrots, onions, bay leaves, peppercorns and parsley. That is a four hour process followed by a couple more of picking meat off the bones. I’d refrigerate the stock overnight, because I’d done enough work for one day and because it was easy to pick the layer of fat off when it was cold. Then the next day I’d add all my minestrone ingredients and serve it with a big loaf of crusty bread. I’d freeze some for later, and we’d eat the fresh soup over three meals. Those days are behind me now—I actually moved the big stock pot with us to the old folks home, but abandoned it once I discovered it was too big for my cupboards.

 

[easyrider]

No recipe, but a rec for anyone who wants to try that "amazing green stuff" that they put in smoothies. Many people complain about the stuff in sweet smoothies. I guess I would too if I used it that way, but the right way to use it is in savory soups, stews, chowders, tomato-based & cream-based both excellent. It is earthy so goes great in these. Not only doesn't taste bad, but you may find it even improves the flavor. I make my own and the stuff really is good for you, gut-wise, overall-feeling-wise. The way to make your own and get moreo of the good stuff & less of the filler: go to amazon and find reputable sources for Wheat Grass, Barley Grass, Alfalfa, Spirulina & Chlorella.
Buy as close to possible equal amounts of all 5. Mix them together. Add them to the pot (or individual dish to try it out) after cooking.
Your body will

You aren't kidding about the taste of those greens you mentioned. I tried juicing some of those and yuk. You must be using powders, maybe those are different regarding taste ?

Bill

 

[DrQ]

Back in the day, this would be about the time I’ve get the Thanksgiving turkey carcass out of the freezer The first day I’d boil the carcass with celery, carrots, onions, bay leaves, peppercorns and parsley. That is a four hour process followed by a couple more of picking meat off the bones. I’d refrigerate the stock overnight, because I’d done enough work for one day and because it was easy to pick the layer of fat off when it was cold. Then the next day I’d add all my minestrone ingredients and serve it with a big loaf of crusty bread. I’d freeze some for later, and we’d eat the fresh soup over three meals. Those days are behind me now—I actually moved the big stock pot with us to the old folks home, but abandoned it once I discovered it was too big for my cupboards.

Our DD now does the turkey duty.

I still make my own chicken broth. We get rotisserie chickens for quick meals from HEB. I save the bones and roast them in the air fryer. I put them in the refrigerator along with the leftover bones and wingtips. When I get a couple, I put the carcases in the InstantPot along with celery, carrots, onions, bay leaves, peppercorns and parsley and cook under high pressure for 1 hour and then low pressure for another hour and then allow 30 minutes for natural release.

I use a spider to remove the bones and then run the broth through a mesh strainer and then a fat separator.

 

[tschwa2]

Our DD now does the turkey duty.

I still make my own chicken broth. We get rotisserie chickens for quick meals from HEB. I save the bones and roast them in the air fryer. I put them in the refrigerator along with the leftover bones and wingtips. When I get a couple, I put the carcases in the InstantPot along with celery, carrots, onions, bay leaves, peppercorns and parsley and cook under high pressure for 1 hour and then low pressure for another hour and then allow 30 minutes for natural release.

I use a spider to remove the bones and then run the broth through a mesh strainer and then a fat separator.

What kind of fat separator do you use?

 

[DrQ]

What kind of fat separator do you use?

I like the simple old fashioned OXO. The new recommended unit is a more complicated unit with a bottom drain

4 Cup OXO Good Grips 4 Cup Fat Separator​

 

[easyrider]

it was easy to pick the layer of fat off when it was cold.

That's how we separate the fat too. I've never even heard of the fat separator that @DrQ uses. It looks like it could come in handy.

Bill

 

[DrQ]

I’d refrigerate the stock overnight, because I’d done enough work for one day and because it was easy to pick the layer of fat off when it was cold.

That's how we separate the fat too.

I do this too, but I use the separator if I want to get rid of the grease without having to wait for it to solidify and then reheat it. I can do it in one swell foop.

 

[stmartinfan]

I've got a fat separator similar to Dr. Q's and find it works really well with broths and for eliminating fat from pan juices before making gravy.

My fall routine is to make double recipes of a favorite chicken soup, my mom's pea soup and French onion soup and freeze them in 1 and 2 portion servings. That makes enough for us to enjoy them all winter long for lunches. My chicken soup uses the Reames frozen noodles, which I prefer to egg noodles. I also save a couple of Costco chicken carcasses in the freezer and then use them to make homemade chicken broth which I freeze in 1 cup amounts to use for casseroles and other recipes.

 

[easyrider]

My chicken soup uses the Reames frozen noodles

I was wondering if that type of noodle doesn't mush out when freezing the soup. I've tried to freeze chicken noodle soup using various types of noodles and haven't had any noodle luck.

Bill

 

[joestein]

I like to make a home version of Cracker Barrel's Chicken and Dumplings. It is very simple.

You can either make a simple dough of flour and milk or you can buy frozen dough sheets (I think the brand I use is Anne's Dumplings). The homemade dough needs to be rolled out, cut into squares and dredged in flour. The frozen dough sheets just need to be broken up and dredged in flour.

Then you just boil chicken stock and add either dough. The flour on the dumplings, plus the starch in the dough will thicken the soup/stock. Then add black pepper and shredded chicken. DONE!

You could add carrots or other veggies if you wish. Once a year I made a huge batch of roasted veggies and then put them in a blender with olive oil. Then portion out and freeze them in snack size zip bags. I like to add 1 or 2 to a pot of soup or the dumplings. I call them soup turds - because when you put it in the soup - you can imagine what it looks like floating there. My family doesn't appreciate my sense of humor in this particular case. They call them soup bombs. Whatever you want to call them, they add tremendous flavor to soup and stews.

 

[easyrider]

I call them soup turds

They call them soup bombs

That kind of funny Joe.

Bill

 

[stmartinfan]

I was wondering if that type of noodle doesn't mush out when freezing the soup. I've tried to freeze chicken noodle soup using various types of noodles and haven't had any noodle luck.

Bill

I think the Reames noodles stay nicely firm. I am careful not to overcook them when I'm making the original pot of soup, since I know they will cook a bit more when I microwave to reheat.

 

[Elan]

I like to make a home version of Cracker Barrel's Chicken and Dumplings. It is very simple.

You can either make a simple dough of flour and milk or you can buy frozen dough sheets (I think the brand I use is Anne's Dumplings). The homemade dough needs to be rolled out, cut into squares and dredged in flour. The frozen dough sheets just need to be broken up and dredged in flour.

Then you just boil chicken stock and add either dough. The flour on the dumplings, plus the starch in the dough will thicken the soup/stock. Then add black pepper and shredded chicken. DONE!

You could add carrots or other veggies if you wish. Once a year I made a huge batch of roasted veggies and then put them in a blender with olive oil. Then portion out and freeze them in snack size zip bags. I like to add 1 or 2 to a pot of soup or the dumplings. I call them soup turds - because when you put it in the soup - you can imagine what it looks like floating there. My family doesn't appreciate my sense of humor in this particular case. They call them soup bombs. Whatever you want to call them, they add tremendous flavor to soup and stews.

When we make chicken and dumplings we buy the Grands biscuits, cut each into eighths and roll them into dumplings.

 

[Glynda]

We keep a carton of Costco's Chicken Noodle Soup in the refrigerator most of the time. I never get tired of it. I particularly like that the noodles taste more like a firm dumpling.

 

[geekette]

I made beer cheese soup yesterday. A bit rich but it was great dipping crusty French bread into. I’m not much of a beer drinker and wanted to a) use up beer left here and b) try this out before Super Bowl where I’ll take sausage balls along, too. I’ve made the sausage balls enough times to not need a test run and I think they will pair nicely with the soup. At a pitch in, people pair what they pair, but at least I know there will be at least two items I like.

 

[DrQ]

InstantPot Black-Eyed Peas and Collard Greens.
INGREDIENTS

• 1 pound dried black-eyed peas, sorted and rinsed
• 1-2 pounds smoked ham hocks or ham shank (or ham bone)
• 1 cup onion, diced
• 1 cup baby carrots
• 4 ounces bacon, cut into 1-inch pieces
• 1 pound collard greens, cleaned and stems trimmed
• 1 teaspoon fine sea salt
• 4 cups water
• 12 ounces of beer
• 1⁄2 teaspoon fresh ground black pepper

INSTRUCTIONS

1. Sort and rinse the black-eyed peas: Sort through the black-eyed peas, removing any debris or broken peas. Put the peas in a fine mesh strainer and rinse with cold water.
2. Brown the bacon, then wilt the collards: Spread the bacon out in the bottom of an InstantPot or other pressure cooker, then set the pot to sauté mode adjusted to medium (medium heat for a stovetop Pressure Cooker.) Cook the bacon, stirring occasionally, until it is browned and crispy, about 5 minutes. Add diced onions and sauté until soft, about 5 minutes. Stir a big handful of the collards into the bacon and onions, coating with the bacon grease, until they wilt slightly. Repeat, stirring and packing in the rest of the collards as they wilt. Don’t worry about the max fill line on the cooker – the collards will wilt quickly. Add the carrots to the wilted greens.
3. Black-Eyed Peas into the Pot: Stir the rinsed and sorted peas into the pot with the collards, sprinkle with 1 teaspoon of salt, and then pour in 4 cups of water and 12 oz bottle of beer. Stir and shift things around to make sure all the black-eyed peas are submerged below the water line. (The greens can be above the water, if you need them to be - they’ll cook fine either way. But the peas should be submerged.)
4. Nessle the ham hocks (or shank) in the pot surrounded by the beans.
5. Pressure cook for 15 minutes with a Natural Release: Lock the lid and pressure cook for 15 minutes in an InstantPot or other electric pressure cooker, or for 12 minutes in a stovetop pressure cooker. (Use Manual or Pressure Cook mode in an Instant Pot). When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you’re in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.
6. Using tongs, transfer the ham hock (or shank) to a large plate. Shred the meat from the hock into bite-size pieces; discard the bones, fat and gristle. Add meat back to pot.
7. Simmer to thicken (optional, if you have extra time): Set the InstantPot to Sauté mode adjusted to low and simmer everything for another 15 minutes.
8. Season and serve: Stir in the 1⁄2 teaspoon of fresh ground black pepper. Serve and enjoy!

Serves 8
Serving Size:1 cup of beans and greens

Calories Per Serving: 448
Total Fat 13.4 g Cholesterol 52.5 mg Sodium 1479 mg Total Carbohydrate 48 g
Sugars 8.5 g Protein 42 g Vitamin A 145.6μg 16% Vitamin C 20.9mg 23%

ETA: I forgot the Smoked pork bone/hock/shank, updated nutrition

 

[amycurl]

Will you post the beer cheese soup recipe? I’ve not had great luck with cheese soups.

Just now, I put a frozen hunk of pork in the crock pot with some spices, onion, vinegar, and some odds and ends of other liquids. It’ll cook overnight and pull beautifully in about 11 hours for a pot-luck. Bringing the Hawaiian sweet rolls with me in case someone wants a slider.


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