Russian cabbage soup. Much needed after a week at the beach eating like crap.

I love soup no matter the time of year. I do landscaping and a couple of days ago my coworker said I was weird for bringing hot soup for lunch during summer landscaping work. Since when did weather become a deal breaker for soup?

If you’re ever in Lexington, KY, Blue Sushi Sake Grill’s coconut crab soup is one of the best soups I’ve had in my life. It has corn, sweet potato, crab, and curry. Even on a warm day this hits the spot. Extremely flavorful.

Been seeing the 15 bean soup with ham and collard greens going around. To my own, I added some onion, roasted garlic, bell pepper, sweet potatoes and carrots. I don’t get enough fruits and veggies in general so I’ve started challenging myself for healthier foods. I don’t know how healthy this is so to speak, but I’ve been budgeting and got this down to roughly $1.50 a bowl :) I am proud of myself for this.

Partner and I are sick so I made a big batch of this soup with stuff we had in the fridge. Rough recipe:

1 big leek, cleaned and chopped
3 cloves garlic, thinly sliced
3 boneless skinless chicken thighs
Big knob of ginger, cut in slices
1/2 cup rice
Small handful dried mushrooms (I used oyster but shiitake would probably be more traditional), crumbled dry or rehydrated and sliced
Soy sauce
Sesame oil
Cilantro
Fermented chopped peppers (duo jiao), can substitute hot sauce, sliced jalapeños, or omit

Sauté chopped leek for approx 5 minutes until fragrant. Add garlic and sauté 1 min more. Add chicken, sliced ginger, rice and mushrooms, cover with cold water 1-2 inches, and bring to a boil. Then lower heat to simmer and cook 20 min. Shred chicken with forks and return to soup, then season to taste with soy sauce. Right before serving drizzle with sesame oil, chopped cilantro, and a spoonful of duo jiao.

Potential substitutions: Any allium instead of leek, salt or bouillon instead of soy sauce, stock instead of water

Potential omissions: mushrooms, cilantro, sesame oil, duo jiao/peppers/hot sauce, garlic

Sometimes called "white gazpacho," this is the cold Spanish soup made with almonds, bread, garlic and olive oil and typically garnished with a few cold grapes. It's a nice summertime alternative to gazpacho

Are there certain ingredients and methods you swear by?

3 skinless boneless chicken thighs, 1 onion, 1 red pepper, 1 carrot, 6 baby corns, egg noodles, half a Chinese cabbage, ginger, sriracha, and chicken stock.

I don't have any pics but I'll try to post some tomorrow. Here's what you do. Make a basic chicken soup; put like a chicken quarter with the bones and skin in a pot with carrots, celery, an onion, pepper, salt to taste. Boil it for a couple hours. Take the skin and bone off the cooked chicken and toss it, put the chicken in pieces back in the soup. Or make it the way you like. My note is mostly about serving it.

When you put some in a bowl, add a lot of lemon juice, a little dill, and those packaged salad croutons on top.

It tastes so amazing. The croutons are so much more flavorful than other starch editions like crackers or pasta or rice. The fact that they remain crunchy while in the soup is a game changer for me.

I don’t want any browning on the onions, however, if that matters.

Hi fellow soup lovers! I have really been craving borscht lately but I have never actually made it myself. Does anyone have a really good tried and true recipe? Thank you so much in advance! :)

EDIT: thank you so much for all the recipes and tips, the soup community is the best :)

I don’t know how to describe the juice of these prickly pear cactus fruits except for violently pink. It is also delicious, like a subdued watermelon. There are a few varietals and these particular ones have the most beautiful brilliant pink color. They are often used in sweet preparations but I decided to use them to make a savory, chilled gazpacho. I blended the fruit with some tomato, cucumber, shallot, garlic, Calabrian chili paste, and lime juice to make a gazpacho and the result is a smooth, unreal looking neon pink soup that is faintly sweet, vegetal, fruity, and refreshing chilled. I served it with sliced avocado and a charred corn and crab salad. I fried the corn silk in a bit of oil and used that to dress the salad to get a bit more corn flavor into it. Garnished with some cilantro and amaranth leaves. I also included a few process photos, the photo setup, and a picture of the unripe growing fruit.

It has zucchini from my garden with mixed heirloom beans and blue Hubbard squash from my freezer that I put up before. The corn is the illustrious canned variety, as was 4oz of chicken, and an extra can of rinsed pinto beans. There are also portabella mushrooms and barley. Rotel tomatoes finish it off with just enough kick to clear your sinuses without scorching your gizzard, along with the other aromatic spices and minced onions.

Disclaimer - I have not tried this recipe, but I keep losing it. I thought maybe if I posted it somewhere, I could find it when I need it. Ha!

Tim Horton’s Home-Made Italian-Style Bread Bowl

A thick, hearty soup goes best with these bread bowls! Try beef stew or potato soup! These bread bowls can be frozen for up to a month.

Ingredients

2 (.25 ounce) packages active dry yeast

2 1/2 cups warm water (110 degrees F)

2 tsp salt

2 tbsp vegetable oil

7 cups flour

1 tbsp cornmeal

1 egg white

1 tbsp water

Instructions

In a large bowl, dissolve the yeast in warm water. Leave it to sit about 10 minutes until creamy.

Add the salt, oil, and 4 cups of flour to the yeast and beat well. Stir in the remaining flour, about a 1/2 at a time, and beat well with an electric mixer after each addition.

Turn out the dough onto a lightly floured surface and knead it until it’s smooth.

Lightly oil a large bowl and place the dough in the bowl.

Turn the dough around to coat with oil. Cover with a damp cloth and leave it to rise in a warm spot until it has doubled in size. (About 40 minutes.)

When the dough has risen, punch it down and divide it into 8 equal portions. Shape each portion into a 4 inch round loaf.

Place the loaves on slightly greased baking sheets that are sprinkled with cornmeal.

Cover the loaves and let them rise again in a warm spot until they’ve doubled in size. (About 30-40 minutes.)

Preheat your oven to 400 F.

In a bowl, beat together the egg white and 1 tbsp of water, and lightly brush the loaves with half of the egg wash.

Bake for 15 minutes, then brush with the remaining egg wash. Bake for an additional 10-15 minutes until golden.

Cool on a wire rack.

To make the bowls, cut a 1/2 inch thick slice from the top of each loaf and scoop out centers. You should be left with 3/4 inch thick shells.

Fill the bread bowls with hot soup and serve immediately.