Dutch soups are rarely consumed for lunch.
In their home country, they are served for dinner, and often this is the only full meal of the day.
That is why the dish must meet all the requirements: to be hearty, hot and tasty.
They are prepared with responsibility and in a good mood.
Surprise the household with Dutch soup?
Dutch soup - general principles of preparation
Most Dutch soups are boiled in saturated meat broths. But there are also simplified recipes that allow you to cook the first dish in half an hour. The Dutch love the abundance of meat products. Their number in one soup can reach up to five species.
What meat products are used:
• all types of sausages;
• smoked meats;
• bacon;
• meat.
A variety of vegetables and cereals are added to them. Peas are especially popular in this country and there are several recipes for traditional dishes with it. Dutch pea soups are loved in different parts of the world.
Local residents also respect onions, celery, tomatoes, and different types of cabbage. They dilute the rich broth and promote better absorption of meat products. In large quantities, greens are used. Also, cheese, cream and other dairy products are often used for dressing.
Dutch meatball soup
A rich dish with meat balls and an incomparable taste of tomatoes. For the thickness of the Dutch soup, pasta is added. Choose small shells or horns. The dish is not intended to be reheated, therefore it is prepared at once and is consumed immediately.
Ingredients
• 0.2 kg of minced meat;
• 2 liters of broth;
• 0.5 kg of tomatoes;
• 0.1 kg of pasta;
• 3 onions;
• 1 egg yolk;
• 3 tablespoons of tomato paste;
• 1 clove of garlic.
Of the spices you need: thyme, paprika, salt. Greens at will.
Cooking
1. We clear all onions, cut the heads into four parts and fill with broth. Add one bay leaf and set to cook for 40 minutes.
2. Add salt to the minced meat, put the egg yolk and stir. We form medium-sized meatballs.
3. We filter the onion broth, return it to the pan, let it boil and launch the formed meatballs.
4. Season the thyme soup, add a spoonful of paprika and cook for about seven minutes.
5. Cut into slices tomatoes, tossed into meatballs. At the same stage, salt and put the tomato paste.
6. After a minute, we throw pasta and cook until almost ready. We watch so as not to digest.
7. Add the clove of garlic, warm for half a minute and turn it off. Serve the soup with sour cream.
Pea soup in Dutch "Snert"
This dish can hardly be called soup. This dish can be served for lunch or dinner, especially tasty on the second day. A real, thick, rich first course, which will require dry chopped peas, as well as a large number of meat products. 5 liters of soup will come out of these ingredients.
Ingredients
• 1 kg of peas;
• 2 tablespoons of oil or lard;
• 500 grams of pork ribs;
• 2.7 liters of water;
• 1 large carrot;
• 1 head of onion;
• 1 leek;
• 400 grams of smoked sausage;
• 1 pork leg;
• 200 grams of hunting sausages;
• 1 celery root;
• 500 ml of milk;
• greens and smoked brisket for serving.
Cooking
1. We put in the pan all meat products, except for sausages. We leave them last. Fill with prescription water and send to the stove. When boiling, remove the foam.
2. Peas washed, sorted. It is better to use chopped green peas. We send to meat products. Cook all together 1.5 hours after boiling. We do not get far from the stove and stir occasionally so that the croup that has settled on the bottom does not burn.
3. We take out the meat, cool and remove the bones. Cut the pulp into cubes.
4. Peel the celery and onion with carrots. Grind all the vegetables into cubes and fry them in a skillet until they are rosy. We shift to a pot of peas and continue cooking.
5. Add the chopped leek and celery, the dish is salt.
6. Return the meat, put the sliced sausages, add milk and adjust the taste of the soup with spices. Leave to cook for another quarter hour, do not forget to stir. The dish is thick and can easily burn.
7. It remains to season the soup with herbs. Serve with chopped smoked brisket and dark bread.
Dutch vegetable soup with bone broth
This Dutch soup may have a variety of vegetables, depending on the season. But one thing remains the same - bone broth. Beef is used.
Ingredients
• 0.7 kg of soup bones;
• 2 liters of water;
• 100 grams of cauliflower;
• 2 sausages;
• 100 grams of green beans;
• 100 grams of green peas;
• 1 onion;
• some oil;
• 1 sweet pepper.
Cooking
1. We wash the bones well, it is advisable to soak them in ice water for a couple of hours. This will improve the taste of the meat broth. Fill with prescription water and cook for exactly 3 hours. Periodically remove the foam. Filter the finished broth and add up to two liters of water.
2. Add the cauliflower, sorted into small inflorescences.
3. After boiling, put the green beans, cook for ten minutes.
4. In a frying pan, fry the onion and chopped sweet pepper, transfer to soup.
5. Add green peas and chopped sausages, salt, season with spices and cook over low heat for five minutes.
6. It remains to throw chopped herbs and you can pour the soup into plates.
Dutch pea soup with bacon
To make such a pea soup in Dutch, you need green peas. The dish is prepared quickly enough, while it turns out rich and nutritious. Choose slices of bacon with good meat layers.
Ingredients
• 0.4 kg of green peas;
• 2 potatoes;
• 0.15 kg of bacon;
• 2 sausages;
• 2 onions;
• 2 leeks;
• 3 stalks of celery;
• seasonings;
• 2 liters of broth.
Cooking
1. It is advisable to defrost peas well to drain excess water. Then we transfer it to the saucepan, pour in the broth and set to boil. You can use meat broth, chicken. If there is nothing, then just take water.
2. Cut into pieces the white part of the leek and celery stalks, send to the peas after boiling.
3. Next, add the potatoes cut into small cubes, and after another five minutes, lay the sausages. Add salt and cook over low heat.
4. Cut the bacon into strips or cubes. Also onions. Fry together in a pan, transfer to a pan. Cook until the potatoes are ready.
5. Season the soup with thyme, bay leaf, throw a couple of peppercorns and cloves. Turn off.
6. Pour into plates, decorate with parsley leaves.
Dutch onion soup with cheese
Recipe for light Dutch onion soup. A dish is prepared on meat broth or water, you can also use mushroom broth. Hard cheese is used. You will also need white wine, preferably table wine.
Ingredients
• 0.5 kg of onions;
• 2 tablespoons of flour;
• 100 grams of cheese;
• 20 grams of butter cream .;
• 900 ml of broth;
• 100 ml of white wine;
• loaf;
• 0.5 tablespoons of tomato sauce;
• 10 grams of olive oil;
• spices.
Cooking
1. Combine the butter and olive oil in a saucepan or saucepan, set to warm up.
2. Peel the onion heads, cut into rings and fry.
3. When the pieces are browned, add flour to them, fry.
4. Pour in the broth. We do this in small portions and do not stop stirring with a spatula so that lumps do not form.
5. Cook the soup for about ten minutes, stir constantly. The mass is thick and may burn.
6. Season with salt, pepper, add half the cheese, grated with chips. As soon as it melts, turn it off immediately.
7. Pour the soup into a heat-resistant dish, put on top a piece of dried loaf and sprinkle with the remaining cheese.
8. Put in the oven and hold until the cheese is melted. Dutch soup is served hot.
Creamy Pea Dutch Soup
The recipe for the most delicious pea mashed potato soup in Dutch, which is prepared with smoked bacon and sausages. Peas are best taken crushed to reduce cooking time. You can also soak it in advance.
Ingredients
• 0.3 kg of peas;
• 0.2 kg of smoked sausages;
• 2 carrots;
• 4 stalks of celery;
• 0.15 kg of bacon;
• 2 onions;
• bay leaf, seasoning;
• a little dill.
Cooking
1. Swollen peas, pour cold and set to cook for forty minutes. When boiling, remove the gray foam. Cook until soft, but until we let the peas boil.
2. Add the sliced carrots, followed by shredded onions and celery, cook for another five minutes.
3. Add the chopped bacon and cook the soup for about 15 minutes. Salt at the very end. Peas should become very soft, even better if they are digested.
4. Puree the soup with a submersible blender, put a bay leaf in it.
5. Add the chopped sausages, let it boil, remove the bay leaf and season the cream soup with herbs.
Dutch mustard soup
A traditional Dutch soup recipe that uses Groningen mustard. But if you can’t find it, then the French one will do. You will also need dry mustard seeds.
Ingredients
• 1 liter of chicken stock;
• 120 grams of cream;
• 60 grams of flour;
• 50 grams of oil;
• 1 tablespoon of mustard;
• 0.5 tablespoons of mustard seeds;
• 2 leeks;
• 100 grams of brisket or bacon;
• vegetable oil and salt.
Cooking
1. Dice the bacon or brisket, depending on what is used. Spread in a pan, fry.
2. Put butter in a saucepan, heat and add flour, stir and fry for a minute.
3. Pour the broth into a thin stream, cook for about five minutes. If lumps suddenly appear, then the soup will need to be filtered.
4. Add both types of mustard, salt and cream. Spread the fried bacon. We warm up and turn it off.
5. Pour soup into plates, add chopped leek. There should be a lot of onions.
Dutch soup - tips and tricks
• If the peas do not cook for a long time and remain stiff, you can add a small pinch of baking soda to the pan.
• Leeks can also be sautéed with butter in a pan, like onions. But only the white part. It is better to add a green stalk to ready-made dishes when serving, which the Dutch actively do.
• Flour is a wonderful product for thickening the broth, but many housewives do not like to use it because of the appearance of lumps. But this can be easily avoided. It is enough to fry the flour in a dry frying pan until creamy and only then add to the dish.
• Traditional Dutch soups are often cooked on pork, they are fatty and high-calorie. But any recipe can be adapted for you and make the dish easier. It is enough to replace pork with beef, smoked sausage and bacon with chicken breast or boiled sausages.
