Caraway Soup (Sick Soup) Kimmel Leves

8 cups water
4 Tbsp caraway seeds
1/4 Cup butter
1/4 Cup flour
1 1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp onion powder

Bring the 8 cups water and the caraway seeds to a boil. When boiling, reduce heat to a simmer. Simmer with the lid on the pot for 20 minutes. Turn off the burner and allow the seeds to steep in the water at least an hour. (However, you can let it sit longer for added flavor...up to two hours.)

While the broth is steeping you can make the spaetzle.  Make the spaetzle according to directions and set aside.

When ready to serve up the soup, you make the roux. First, strain seeds out of the broth and turn onto medium heat. Now onto the roux.

Roux:

Melt butter in small saucepan. Add flour, salt, pepper and onion powder. Cook over medium heat, stirring constantly, until golden brown. After the roux is golden add 4 or 5 ladles of broth to the roux, and cook until the roux is incorporated and thickened.

Now pour all of the roux into the pot of caraway broth. 
Heat broth to boiling add the spaetzle noodles that have been prepared. 

ENJOY!

This soup is a recipe from my grandmother Chick (Csik). It is an old Hungarian recipe that was handed down to my mother. I know my mother would make this for any reason and not just because someone was sick. We just enjoyed the unique taste. When serving this to someone that is not “up to par” or “feeling under the weather,” first serve them just the broth.

As the day goes on and they start feeling better, add a little spaetzle at a time until they start to feel better. They will usually start asking for more spaetzle rather than the broth (That’s when you know they are feeling better, and their appetite is returning).


Enjoy! Élvez! Piacere! Gustirati! Radosť!

Grandma Chick's Green Bean Soup

1 (15-16 oz.) can cut green beans (do not drain)
4 C. water
2 beef bouillon cubes
1 tsp. onion powder
2 medium potatoes, peeled and cubed
*1 medium onion, sliced (optional)*
2 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper

Bring first 6 ingredients to a boil (green beans, water, bouillon , onion powder, potatoes, and onions) in large saucepan. Reduce heat to medium-low, simmer for 20 minutes. Combine the butter, flour, salt, and pepper in a medium saucepan to make a roux*. Cook over medium heat until brown. Ladle 1 1/2 -2 cups of soup broth into roux and mix well. Pour roux into green bean pot, and cook over high heat for 20 minutes.

*I find that after making the roux, you should take it off the heat and let it cool for 2-3 minutes. Then, add the soup broth and return to medium heat. Cook until thickened, stirring constantly. Now proceed to add to soup.

***For 1 pound of fresh green beans double all the above ingredients and omit the can of green beans. Your first step will be to snap your beans into bite size pieces, wash and place them in the water alone and cook for 20 on their own. Then place your potatoes (and onion slices if using) and proceed as above.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

What Is Roux?...and How To Make It Simple

A roux is made up of equal amounts of flour and butter and is used to thicken sauces and soups. Making roux is easy. First, melt the butter over medium heat. Add the flour all at once and stir constantly until the roux is golden brown.

As you continue to cook roux, the color becomes darker, the smell becomes nutty and the thickening factor lowers as the color darkens. Do not over-cook. Go for medium golden brown for thickening soups, not brown or dark brown. Cook no longer than 12-20 minutes over medium heat while constantly moving with a spatula. Make sure to keep an eye on it, because all medium heat sources are different!

After the roux is the correct color, I like to remove it from the heat for 5 minutes. Add enough broth (usually around 2 cups or more), and whisk together to remove lumps. Now, you can add this mixture to the main pot. After all is incorporated, cook over medium heat for approximately 20 minutes. This may sound difficult at first, but when you do it a few times, it is very simple.