Soup’s On! A Few Recipes to Warm You Up Inside

With a few months or so of cold weather ahead, here’s a pair of hearty soup recipes to help you endure the winter months. And for our readers who requested non-oven recipes, these are strictly stovetop.  Enjoy!
Hearty Beef Stew
Active Prep/Cooking Time:  45 Minutes  Total Cooking Time:  2 hours
Makes 4-6 Servings
800g of  boneless Sirloin OR Chuck, boneless, cut into 1 inch cubes
2 Medium Onions, chopped
2 Large Carrots, peeled, washed and cut into ½ inch discs
5 Medium potatoes, peeled and cut into 1 inch squares
2 Cups water and 1 Beef Bouillon OR 2 Cans Beef broth
1 Bottle of beer (stout or pilsner)
4 Tablespoons of butter or margarine
Cooking Oil
Fresh Thyme and Sage, chopped without stems
1 Tsp Cayenne Pepper or Chili Powder
Salt and Pepper
1 Cup grated Edam Cheese (Emart/Home Plus) for garnish
In a thick, non-stick pot, heat about ½ cup of cooking oil.  Coat the beef in a mix of salt and pepper.  Brown the beef in small batches, then remove the beef from the pot and set it aside.  Add the butter and onions.  Cook on low heat, stirring often until onions are translucent.  Return the beef to the pot, along with the beer.  Cook on medium heat for about ten minutes, until the beer reduces.  Add the water and bouillon OR the beef broth.  Simmer on low heat for 30 minutes.  Add the carrots and potatoes, cayenne or chili powder and about a handful each of sage and thyme.  Cook for another 30-45 minutes, or until the vegetables are tender.  Ladle the stew into bowls and garnish with grated cheese.

Cream of Tomato, Potato and White Bean Soup
Active Prep/Cooking Time: 30 Minutes   Total Cooking Time:  1 hour
Makes 4-6 Servings
3 15oz. Cans of whole peeled tomatoes
1 Can Cannellini Beans (Shinsaegae Basement, specialty mart or SSG Mart Dongbaek)
4 Large Potatoes, peeled and quartered
2 250ml boxes of Maeil Whipping Cream (light blue and white box)
Fresh or dried Dill
Fresh or dried Parsley
Cooking Oil
Salt and Pepper
Boil the quartered potatoes until you can easily stick a fork into them.  Set them in a colander in the sink.  Heat about ½ cup of cooking oil in a thick, non-stick pot.  Drain the canned tomatoes and use your (clean) hands to pulverize each tomato into the pot. Let them simmer on a low heat for 10 minutes while you puree the potatoes and cannellini beans in a blender or food processor.  (If you don’t have one, use a potato masher).  Add the puree to the pot, along with the heavy cream, a teaspoon each of salt and black pepper and either a handful each of fresh dill and parsley or 2 Tbsp each of dried herbs.  Simmer on low heat for 15-20 more minutes.

Shopping Tips:  

SSG Mart in the Marine City IPark building in Dongbaek has all the fresh herbs mentioned in the above recipes. You can order the dried herbs from, along with a lot of other goodies.  Their prices and shipping costs are excellent, and they deliver within 4 days of placing your order.

To give the tomato soup a nice kick, add ½ cup of Tesco New Mexico Style Green Chile Salsa, available at Home Plus.

Fauchon Bakery, located in the basement of Lotte Seomyeon, has great loaves of sourdough bread for about W4,500, which would be a fantastic addition to either of the above recipes.  If you want them to slice it, just ask!!


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