Kalops is a traditional Swedish stew, first recorded in the 18th century. The word kalops itself is a cognate with the English word collops, which simply means “a slice of meat” – there’s actually some dispute as to whether the Swedish or English word came first. Either way, this stew is very similar to many English stews, but with a few Scandinavian twists: its signature flavor comes from a healthy amount of allspice, and it is commonly served with pickled beets. When carrots are added, the dish is called Skånsk Kalops, referring to the Skåne region (which is in Southern Sweden – perhaps carrots grow most abundantly there?).
Kalops is most often prepared with chunks of beef, but reindeer or elk are used as well. Personally, I thought it would be neat to make it with bison chuck roast, which US Wellness Meats recently sent me to try. It was pretty awesome. Overall, I loved this stew, and its characteristic allspice-heavy flavor gave it a warm, hearty, and very distinct taste.
A few weeks back I did a guest recipe for Nom Nom Paleo, and I thought I’d share it here on my site for posterity’s sake.
Langostinos (Pleuroncodes Monodon, also called “squat lobsters”) are small, lobster-like crustaceans most often fished off the coast of Chile. They are found in abundance worldwide, but sadly, they are rarely caught for human consumption; instead, they’re used as feed in fisheries, mostly because they carry a certain pigment that helps color farm-raised salmon and trout. They have a sweet, shrimpy tasty to them and can be found for relatively cheap – so if you can get your hands on them, definitely give them a try.
This recipe in particular is modeled after a traditional Mexican soup, Caldo de Camarón, which is typically used with shrimp. If you don’t have any langostinos on hand, shrimp can be used with this recipe.
Ah, bratwurst. The German sausage has been around for a long time – the oldest recorded recipe is from the 15th Century, but it is mentioned in earlier texts. Germany (and Eastern Europe) in particular happened to be the perfect place to develop the sausages over time, because the cold winters and Northern winds were perfect conditions for testing out this cured meat. Historically, it’s also an excellent way to get nutrients into your system, as the sausages were full of parts that would have otherwise gone to waste (including some organ meats!).
Chowders made with bratwurst are popular in the United States, particularly in the Upper Midwest, but they are often full of beer and cheddar. Those aren’t bad things, mind you! But still, I wanted to make a recipe that captured the spirit and richness of those delicious chowders, but with some cleaner ingredients. Turns out a combination of chicken broth, cream, and a little aged cheddar did the trick nicely. I love this chowder in particular because it doesn’t take long to cook – about 45 minutes from start to finish – another benefit of cooking with sausage!
Attukal Paya (sometimes spelled as Aattukaal Paya or just Paya) is a hearty soup made with lamb, sheep, or goat feet served in South India. What fascinates me about this dish is that it’s often served for breakfast – initially this sounded strange to me, but the more I thought about it, the more it made sense; why not start your day out with some nutritious bone broth soup?
I also love the idea of throwing together a bunch of ingredients at night and waking up to breakfast already made!
Goulash has a fairly long history, as it is traced back to 9th century Hungarian shepherds (the term gulyás translates to “herdsmen”), when soup was an important part of the lifestyle. People would dry meats and veggies and then add hot water later to create a soup, and goulash was born. Although paprika is a signature spice of both Hungarian cuisine and this dish, it wasn’t introduced until the 16th century (bell peppers came from the New World), so the original variations of this dish were paprika-less.
Goulash is often classified as a stew here in the United States, but many Hungarians maintain that it’s a soup, often to differentiate it from a similar, thicker dish called pörkölt. Goulash is often served over egg noodles or spätzle, but many variations use potatoes, including mine. They help to bring a hearty feel to the dish, plus they conveniently thicken the sauce at the same time.
Pho, often considered the national dish of Vietnam, is a rice noodle dish that uses a beef bone broth. It’s hard to describe the basic, yet complex taste that comes from this unique mix of broth, beef, spices and herbs – I recommend just going to your local pho joint and trying it for yourself. You’ll be hooked. I had my first bowl right after moving to Hawaii in 2001, and ever since then I’ve been slightly obsessed with figuring it how to make it at home. After several dozen ho-hum attempts I finally settled on this, which I consider my definitive, recipe.
This dish emerged from Hanoi in the early 20th century, and was brought to the US in the 1970s by refugees after the fall of Saigon. The inclusion of beef in the dish is reflective of its French influence; prior to French colonialism, cows in Vietnam were mainly used for labor and not as a food source. I’ve read a few different histories of the word “phở” itself, and my favorite is that it came from the French word “feu” (fire), and that pho itself is Vietnam’s take on the popular French beef stew, pot au feu.
I wanted to come up with a special Easter dish this year, but I quickly realized that I couldn’t use your standard Easter meal ideas; I’ve already posted recipes for ham and lamb roasts this year. Instead, I settled on a traditional Polish Easter Soup called Żurek (also often referred to as Biały Barszcz – “White Borscht”). This soup uses a combination of pork (kielbasa sausage, ham, or in our case, bacon), boiled eggs, and veggies in a slightly sour and creamy (hence the “white”) broth.
There are quite a few challenges with creating a grain-free version of this soup. First of all, the soup is traditionally made by soaking and fermenting/souring rye bread as a soup starter. Instead, we’re going to create a “sour” taste by using another popular method – horseradish and sour cream. Żurek is also traditionally served in a rye bread bowl or with large chunks of rye bread as an accompaniment. We’re just going to omit that whole rye bread part; it didn’t make this soup any less delicious!
Chowders get their name from the French word “chaudière” (kettle, pot), which in turn is derived from the Latin “caldāria” (cauldron). There’s quite a rivalry regarding the white, creamy New England Clam Chowder and the clear, tomato-based Manhattan Clam Chowder – in fact, a bill was introduced into the Maine legislature in 1939 attempting to make it illegal to add tomatoes to clam chowder.
Here’s another interesting fact – it wasn’t until the Second Vatican Council during the 1960s that Catholics were permitted to eat meat on Fridays (the abstinence period has been reduced to Lent now). To provide a seafood option to Catholics, restaurants across the country served clam chowder on Fridays, and the tradition remains today.
Creating a hearty, traditional wheat-free chowder is quite a challenge, since they are usually thickened with flour or soup crackers. Using starchy russet potatoes would naturally thicken the chowder, but also leave you with disintegrated potatoes. And then it struck me: I can cook the chowder using sturdier red potatoes, and thicken it with potato starch – leaving us with the best of both worlds.
I decided to make a ham stock using our Easter Day ham – what else am I going to do with a huge ham bone? Although bean soups are usually the best and easiest use of ham stock, I may use it to steam some greens, make jambalaya, or a bean-free soup. Regardless of what I end up making with it, here’s how to make your own ham stock.
This is an update to a recipe I posted earlier, but with dashi (broth) made from scratch in order to reduce our MSG intake.
This dish has become our go-to easy lunch on the weekends, when we’re running around the house doing chores. Most of the “cooking” involves letting things soak or simmer, so with some agile timer-setting you can make this dish with minimal effort.