#Smoked sausage goulash

[rjptalk]

SMOKED SAUSAGE GOULASH

I’ve been refining this recipe for months. Finally, I think I got it right. It came out pretty much perfect today. It’s an easy meal to prepare since the sausage is precooked and you can nuke the potatoes (halfway, not until they are really soft). So far, unless you’re a vegetarian, everyone likes it. INGREDIENTS 1-1/2 pound of sliced red or golden potatoes1-1/2 pounds smoked sausage,…

[petermorwood]

Sausage Goulash...

...as mentioned in passing here, and requested by @aqueerpolysocialist.

This was a recipe seen and transcribed nearly 30 years ago, back when dinosaurs walked the earth and German TV channels (here ZDF) were available on Irish / UK satellite.

I have a feeling it was originally a Very Economical Dish, mostly potatoes and onions with a lot less (but more strongly flavoured / smoked) sausage and lots of pepper or the hottest paprika available.

It also makes a very good soup by dicing the potatoes / slicing the sausages smaller and more suitable for a spoon, and increasing the amount of liquid to at least 500ml / 1 pint.

I haven’t tried making either goulash or soup with a dark beer like Guinness or Köstritzer, but my Mind Palate suggests it would be rather good.

Ingredients:

3 medium onions, chopped

4 cloves garlic, chopped

1 oz / 30g butter

1 lb / 500g smoked sausage (any type) sliced

2¼ lb / 1kg potatoes, cut into 1-inch / 2.5 cm cubes

2-3 Tbsp hot paprika (or regular paprika + cayenne to taste) *

2 tsp dried marjoram

2 tsp crushed caraway seed

12 f1.oz / 350 ml water, stock or beer

Salt & freshly ground pepper

* ETA - depending on what paprika is used, this dish can be very (or too) hot; check the heat of your paprika before using this much of it!

Method:

Melt the butter in a heavy casserole, add the onions and garlic and cook over medium heat until softened and just beginning to colour, then remove with a slotted spoon.

Put the sliced sausage into the casserole and sauté until brown, then remove with a slotted spoon.

Put the cubed potatoes into the casserole and sauté until the edges begin to brown.

Return the onions and sausage to the casserole, add the paprika, marjoram, caraway and liquid and stir well. Cover and cook over low heat for about 40 minutes, or until potatoes are done. Uncover for the last 10 minutes so the sauce thickens.

Taste, then adjust seasoning with salt and pepper. Depending on the type of sausage and heat of paprika, little or none may be required.

Serve garnished with sour cream and snipped chives, either alone or over buttered noodles. Dust with extra paprika if desired. Depending on the thickness of the sauce, a spoon as well as a fork may be needed

Variations (besides using different types of sausage):

Fry chopped smoked bacon in the butter before adding the onions at step 1.

Add a seeded, chopped green pepper (or, as in the photo, some chopped pickled red pepper) with the other ingredients at step 4.

Stir the sour cream into the goulash at step 5 and garnish instead with croutons or fried onions.

[tinseltownevents]

OKTOBERFEST

FRISCO'S FOOD TRUCK & BAR TUESDAY, 10.29 12PM - 9PM

Post tweets, gif chat starters, open paras/f2f.

Please tag EVERYTHING ttownhw24.

Please @tinseltownevents​ for all gif chat starters and open paras/f2f.

Participation is NOT mandatory.

ACTIVITIES

Gingerbread heart decorating

Flunkyball - German drinking game

Learn popular Oktoberfest dances

Kegelbahn - 9 pin bowling

Schnauzer Strut Dog Parade

Masskrugstemmen – stein holding contest

Hammerschlagen – hammer striking game

Log sawing – lumberjack competition

Keg rolling/throwing

Stein racing

Pretzel-eating contest

Oktoberfest trivia game

German spelling bee

Cornhole 

Bucketball - Giant beer pong

The Chicken Dance

Yodeling 

MUSIC

Indy Polkamotion

The German Band

Final Say

Underground Prophets

SHOPPING

The Gift and Souvenir Shop

Souvenir kiosk in the middle of the festival.

German gifts, souvenir T-shirts, flowered headbands, and authentic German-made beer steins available.

FOOD

GERMAN DINNER

Frikadellen (German-style Hamburger patty) with Mashed Potatoes, Jaeger Sauce, German Baked Beans & Cabbage Salad 

Stuffed Cabbage Roll with Spaetzle, Jaeger Sauce, Red Cabbage & Sauerkraut 

Kassler (Smoked Pork Chop) with German Potato Salad, German Baked Beans & Cabbage Salad 

Goulash with Pasta, Red Cabbage & Sauerkraut

Pork Schnitzel with (or without) Jaeger sauce

3 sausage plate with choice of Bratwurst, Knackwurst, and/or Weisswurst

German Meatloaf with rich Mushroom gravy 

Königsberger Klopse (German version of Swedish meatballs in a creamy sauce) 

*All entrées will be served with mashed potatoes, and our traditional red cabbage and sauerkraut. As well as bread and butter.

IMBISS (Snack Booth)

Bratwurst or Weisswurst on pretzel bun

Kielbasa on a Stick

French Fries

Chicken Tenders

Corn Nuggets

Smoked Chicken plate

Half Rack of Baby Back Ribs

DESSERT BOOTH

Blackforest Cake

German Chocolate Cake

Apple Strudel

Caramel Apple Pie

Pumkin Pie

Pumpkin Cheesecake

Coffee

Tea

BEVERAGES

GERMAN BEERS

Ayinger Bavarian Pilsner – 5.3% ABV

Ayinger Celebrator – Doppelbock, 6.7%

Bitburger – German Pilsner, 4.8%

Hacker-Pschorr Original Oktoberfest – Märzen, 5.8%

König Ludwig Weissbier Hell – Bavarian Wheat, 5.1%

Köstriger Schwarzbier – Black lager, 4.8%

Paulaner Hefe-Weizen – Wheat, 5.5%

Paulaner Oktoberfest – Märzen, 5.0%

Spaten Franziskaner Hefe-Weissbier – Golden wheat, 5.0%

Spaten Lager – Munich helles lager, 5.2%

Spaten Oktoberfest – Märzen, 5.9%

Warsteiner Dunkel – Dark lager, 4.9%

Warsteiner Premium Verum – German pilsner, 4.8%

AUSTRIAN

Stiegl Goldbräu – Golden lager, 5.0%

Stiegl Radler – mixed with grapefruit juice, 2.5%

LOCAL CRAFT

Faubourg Brewing LeidenSteiner – Märzen, 5.5% ABV

Notch Holy Roller – Hazy IPA, 6.3%

Notch Oktoberfest – Märzen, 6.5%

East Regiment Paradise Park – American lager, 4.5%

Bent Water Raspberry Berliner Weisse Sour – Wheat with raspberry, 4.5%

Bent Water Who Dat Golden Ale – 5.0%

DOMESTIC

Budweiser Light – American light lager, 4.2%

Sierra Nevada Oktoberfest (collaboration with Bitburger) – Märzen, 4.6%

Yuengling Oktoberfest – Märzen, 5.4%

NONALCOHOLIC

St. Pauli’s

​WHITE WINE

Fritz Zimmer Maestro Riesling – Germany

Schmitt Söhne Liebfraumilch – Germany

Villa Wolf Pinot Gris – Germany

Chateau St. Michelle Gewürztraminer – Washington, USA

Decoy Chardonnay – California, USA

RED WINE

Villa Wolf Donfelder – Germany

Villa Wolf Pinot Noir – Germany

Lenz Moser Blaufränkisch  –Austria

Joel Gott Cabernet Sauvignon – California, USA

SPARKLING

Dr. Loosen Sparkling Riesling – Germany

SCHNAPPS FRUIT

Schonauer Apfel (Apple)

Echte Kroatzbeere Blackberry Liqueur

Kleiner Feigling (Fig)

Kammer Obstler (Fruits)

Schladerer Kirschwasser Cherry Brandy

Schladerer Edel-Kirsch Cherry Liqueur

Schladerer Himbeer Raspberry Liqueur

Schladerer Himbeergeist Raspberry Brandy

Schladerer Williams-Birne Pear Brandy

Silvovica (Plum)

HERBAL

Goldwasser Herbal Liqueur

Jager

Killepitsch

Kuemmerling

HONEY, CHOCOLATE, SPICES

Bärenjäger Honey and Bourbon

Bärenjäger Honey Liqueur

Bismarck Vodka

Fireball 

Gold Bar Chocolate

Goldschläger 

Rum Chata 

Rumplemintz 

Taaka Coconut

Van Gogh Chocolate Vodka

SODA BOOTH

Coke

Diet Code

Sprite

Barq’s Root Beer

PowerAde

Water

OTHER BOOTHS

Large, soft Bavarian-style Pretzels, warm from the oven

Flammkuchen (German variation of pizza with white, creamy sauce)

German cheeses from St. James Cheese Company

Popcorn

Pickles​

Decorated Oktoberfest Cookies

Ice Cream

Bavarian Roasted Nuts​

[terrasu]

Made this tonight and my dad can't stop raving about it, so here you go.

[hiveswap]

Basic pörkölt: (stew)

-you'll need a red onion, any meat you have on hand, ground sweet paprika, garlic, salt, pepper (optional: chilli flakes, caraway seeds, tomato, ect. Pretty much anything you like, it's a forgiving dish)

-dice up the onion and fry it in oil (or lard! You can always use lard) until it starts turning clear

-add the meat (cubed) and stir until only the outside is cooked

-add paprika to taste and stir in. I prefer to add a clove of grated garlic at this stage but my mother prefers to add it later when the meat is nearly cooked.

-pour water on it until the meat is covered

-add salt, pepper, and your optional stuff. You can add canned mushrooms towards the end if you feel like it, it is an existing variant.

-keep replacing the water until the meat is cooked, then you can either reduce it or leave it with more juice depending on what you're going for.

-you cam eat this with rice, pasta, mashed potatoes, ect. Different families will find different sides sacreligious. Or you can do something else ->

And now for the modifications:

Gulyásleves: (Goulash soup, the normal way, not that elbow pasta tomato bullshit)

-make your pörkölt, but before the meat is fully cooked, add potatoes, carrots, celery (if preferred, we don't use it) parsley root, and chopped or dried parsley.

-you can add canned beans and some smoked meat to make babgulyás (bean goulash)

-pour a generous amount of water, this is soup.

Hortobágyi Húsos palacsinta: (Hortobágy meat pancakes/crepes) (somewhat similar to enchiladas)

-make a basic pörkölt, mix sour cream into it, (you can blend a little bit with an immersion blender) and fill into thin crepes made from milk, egg, oil, flour.

-pack them thightly into a casserole dish, pour the remaining juice over it and bake in the oven until the top of it is browned

Brassói: (i haven't heard a proper translation but this is a childhood comfort dish for me)

-when your pörkölt is nearly done, add green peas and cook them

-peel some potatoes, cut them into cubes, cook, and then fry in oil

-mix, or just plate together

Paprikás Krumpli: (Paprika potatoes)

-fry your onions, do everything as usual but add slices of sausage (the hungarian types with paprika work the best) instead of meat.

-Pour water over it and add raw cubed potatoes. Reduce or leave it soupy. We made industrial amounts of this on a class trip this year, it is simple enough that my classmates almost didn't fuck it up by oversalting it and adding herb liqour (don't)

Similar process but different enough that i didn't want to bring it up, or haven't made yet:

-Halászlé (Fisherman's soup)

-Harcsapaprikás (Paprika Catfish)

-Paprikás Csirke (Paprika Chicken)

Hungarian cooking is fun because you only need to be able to start a pörkölt and you suddenly know how to make basically anything

[belles-place]

Exploring Hungarian Sausage: A Flavorful Journey Through Tradition and Cuisine

Hungarian sausage, known for its rich flavors and aromatic spices, is a culinary gem that plays a central role in Hungary's food culture. These sausages, often called "kolbász" or "hurka," are crafted with a blend of high-quality meats, paprika, garlic, and other spices, creating a savory taste that is both distinctive and versatile. Let’s delve into the world of Hungarian sausage and discover some delightful dishes that highlight this beloved ingredient.

The Tradition of Hungarian Sausage

Hungarian sausages have a storied history, rooted in centuries-old traditions of meat preservation and spice blending. They come in various forms, from fresh and smoked to dried and cured, each with its unique flavor profile. The most famous varieties include:

- Gyulai Kolbász:Named after the town of Gyula, this sausage is known for its mild flavor and is often smoked.

- Csabai Kolbász:Originating from Békéscsaba, this variety is spicier, with a generous amount of paprika and garlic.

- Debreceni Kolbász:Named after Debrecen, this sausage is typically coarsely ground and mildly spiced.

- Hurka: This is a traditional blood sausage or liver sausage, often enjoyed during festivals and special occasions.

Dishes That Celebrate Hungarian Sausage

1. Lecsó with Kolbász (Hungarian Ratatouille)

Lecsó is a classic Hungarian dish similar to ratatouille, featuring tomatoes, bell peppers, onions, and paprika. When combined with slices of Hungarian sausage, it transforms into a hearty and flavorful meal.

Recipe Highlights:

- Ingredients: Hungarian sausage, tomatoes, bell peppers, onions, paprika.

- Preparation: Sauté the onions and peppers, add tomatoes and sausage slices, and season with paprika, salt, and pepper.

- Serving:Serve with fresh bread or over rice for a complete meal.

2. Gulyás (Goulash) with Kolbász

Gulyás, or goulash, is Hungary's national dish, a robust stew made with beef, vegetables, and plenty of paprika. Adding kolbász to goulash imparts a deeper, smokier flavor, making the dish even more satisfying.

Recipe Highlights:

- Ingredients: Beef, Hungarian sausage, potatoes, carrots, onions, paprika, beef broth.

- Preparation: Brown the beef and sausage, then add onions, vegetables, and broth. Simmer until the meat is tender and the flavors meld together.

- Serving: Best enjoyed with a slice of hearty rye bread or dumplings.

3. Rakott Krumpli (Layered Potatoes) with Kolbász

Rakott Krumpli is a comforting casserole made with layers of potatoes, hard-boiled eggs, sour cream, and Hungarian sausage. This dish is a staple in Hungarian households and is perfect for family gatherings.

Recipe Highlights:

- Ingredients: Potatoes, hard-boiled eggs, Hungarian sausage, sour cream, cheese.

- Preparation:Layer sliced potatoes, eggs, and sausage in a baking dish. Cover with sour cream and cheese, then bake until golden and bubbly.

- Serving: Serve as a main dish with a side salad or as a hearty side to a meat entrée.

4. Hurka with Sauerkraut

Hurka, the traditional blood or liver sausage, pairs exceptionally well with sauerkraut, creating a dish that is rich in flavor and history. This combination is often enjoyed during festive seasons and communal meals.

Recipe Highlights:

- Ingredients: Hurka sausage, sauerkraut, onions, caraway seeds.

- Preparation:Cook the hurka sausage until heated through. Sauté the sauerkraut with onions and caraway seeds.

- Serving: Serve the sausage alongside the sauerkraut, with mustard and crusty bread on the side.

5. Kolbász and Cabbage Stew

Cabbage stew with kolbász is a traditional Hungarian dish that is both hearty and comforting. The smokiness of the sausage complements the sweetness of the cabbage, making it a perfect dish for colder months.

Recipe Highlights:

- Ingredients:Hungarian sausage, cabbage, onions, garlic, paprika, tomatoes.

- Preparation:Sauté onions and garlic, add chopped cabbage, sausage slices, tomatoes, and paprika. Simmer until the cabbage is tender and the flavors meld.

- Serving:Serve hot, with a dollop of sour cream and a slice of fresh bread.

Hungarian sausage, with its rich flavors and versatile nature, is a cornerstone of Hungary's culinary heritage. Whether enjoyed in a simple stew, a layered casserole, or as part of a festive meal, these sausages bring a depth of flavor that elevates any dish. Exploring the world of Hungarian sausage is not just a culinary adventure but also a journey into the heart of Hungarian culture and tradition.

So, the next time you’re looking to infuse your meals with robust flavors, consider incorporating Hungarian sausage. From classic goulash to comforting casseroles, the possibilities are endless, and each bite is sure to transport you to the vibrant kitchens of Hungary.

[a-h-story]

Saucy Hungarian Red Potato Goulash with Smoked Sausage Looking for a cozy and satisfying meal? Try our Saucy Hungarian Red Potato Goulash with Smoked Sausage. It's the perfect dish to warm up your soul during cold evenings.

[menuandprice]

Junior’s Restaurant Menu Prices [March 2023 Updated]

Established in 1950, Junior’s is a popular restaurant for serving delicious Cheesecake, desserts, drinks, and much more. Junior’s menu with prices is very light on your pockets. If you are searching for the latest Junior’s restaurant menu prices then you have come to the right place. Junior’s restaurant & bakery menu features various sections including Chef’s Breakfast Specialties, Omelets, Eggs, yogurt Grains, & Fruits,  Toast, Rolls or Danish, Breakfast Side Orders, Our Famous Barbeque, Most Fabulous Chef’s Specialties, Seafood Entrees, Appetizers, Old World Favorites, Soups, Salads, Deli9catessen Sandwiches, Traditional Sandwiches, Sensational Sandwiches, Meet The Reubens, Our Famous 10 Oz. Char-Broiled Steakburger, Steaks From The Broiler, Side Orders, Desserts, Balery, and much more are there. Junior restaurant menu is famous for having a lot of options. Each location of Junior’s restaurant features very friendly and well-trained staff members to serve their customers. Apart from that, the atmosphere of Junior’s restaurant is very refreshing and good that it will make you feel like you are at home. The interior designs of Junior’s restaurant are made in such a way that can pull customers towards the restaurant. The article will provide all the factual details regarding Junior’s restaurant starting from the menu prices to the public response towards the restaurant chain. Along with that, the article will also provide a public profile of Junior’s, contact information, important link, nutritional values, and much more. So without wasting any time let’s dive into the article quickly.

Junior’s Restaurant Menu Prices

Eggs Menu Prices Two Eggs Any-Style $9.25 Omelettes Menu Prices Cheese Omelette $11.95 Ham & Cheese Omelette $12.95 Veggie Omelette $13.95 Corned Beef Omelette $13.95 Bacon & Cheese Omelette $12.95 Spinach & Mushroom Omelette $13.95 Western Omelette $13.95 Pastrami Omelette $13.95 Chef’s Breakfast Specialties Menu Prices Classic Eggs Benedict $14.95 Smoked Salmon Benedict $18.95 Corned Beef Hash & Poached Egg $15.95 Homemade Cheese Blintzes $16.25 Eggs Florentine $13.95 Neo $15.95 Steak & Eggs $19.95 Nova Scotia Salmon On A Toasted Bagel $18.95 Yogurt, Grains & Fruit Menu Prices Oatmeal With Raisins & Cinnamon $5.95 Yogurt, Berries & Granola Parfait $7.25 Fresh Fruit Cup $5.95 Granola & Berries $7.25 Bowl Of Grits $5.95 Toast, Rolls, or Danish Menu Prices Muffin $2.50 Croissant $2.50 Toast With Butter $1.50 English Muffin $2.25 Danish $2.50 Bagel With Butter $2.50 Bagel With Cream Cheese $2.75 Breakfast Side Orders Menu Prices Home Fried Potatoes $4.50 French Fries Potatoes $4.50 Side Of Grits $2.95 Bacon $4.50 Pork Sausage $4.50 Turkey Sausage $4.50 Virginia Ham $4.50 Canadian Bacon $5.25 Corned Beef Hash $5.95 Fresh Sliced Strawberries $4.25 Cottage Cheese $4.25 Blueberries $4.25 Sliced Banana $1.25 Sliced Tomato $1.50 Our Famous Barbecue Menu Prices Bar-B-Q Half Spring Chicken $16.25 Bar-B-Q Baby Back Ribs $16.25 Bar-B-Q Ribs And Chicken Combo $16.95 Bar-B-Q Shrimp (3) & Ribs $17.25 Bar-B-Q Shrimp (3) & Chicken $17.25 Bar-B-Q Half Spring Chicken $19.95 Bar-B-Q Baby Back Ribs $29.95 Bar-B-Q Ribs And Chicken Combo $25.95 Bar-B-Q Shrimp (3) & Ribs $31.95 Bar-B-Q Shrimp (3) & Chicken $25.95 Bar-B-Q Shrimp (7) $27.95 Bar-B-Q Ribs Chicken & Shrimp (3) $28.95 Most Fabulous Chef’s Specialties Menu Prices Hungarian Beef Goulash $16.25 Roast Half Chicken $16.25 Baked Meatloaf $16.25 Shrimp Parmiginana $18.25 Chicken Parmigiana $17.25 Grilled Chicken Breast $16.25 Asian Chicken Breast $16.25 Southern Fried Chicken Breast $17.25 Linguini With Jumbo Italian Meatballs $16.25 Seafood Entrées Menu Prices Broiled Filet Of Cod $15.95 Broiled Salmon Filet $17.95 Fish And Chips $15.95 Fried Seafood Combination $17.95 Broiled Seafood Combination $17.95 Broiled Filet Of Cod $22.95 Broiled Salmon Filet $24.95 Fish & Chips $22.95 Fried Butterfly Shrimp $26.95 Fried Seafood Combination $28.95 Broiled Seafood Combination $28.95 Appetizers Menu Prices Brooklyn-Style Buffalo Wings $11.95 Homemade Chicken Fingers $11.95 Buffalo Chicken Fingers $11.95 Bar-B-Q Baby Back Ribs Appetizer $10.95 Hummus $10.50 Fried Shrimp $14.95 Buffalo Shrimp $14.95 Colossal Shrimp Cocktail $16.95 Calamari $11.95 Chopped Liver $9.95 Old World Favorites Menu Prices Potato Pancakes $4.95 – $13.95 Cheese Blintzes $15.25 Soups Menu Prices Matzoh Ball Soup $5.50 – $7.50 Baked Onion Soup $7.75 Split Pea Soup $7.50 – $5.50 Salads Menu Prices Traditional Tossed Green Salad $9.50 Iceberg Wedge Salad $9.50 Caesar Salad $9.50 Grilled Breast Of Chicken Salad $15.25 Grilled Breast Of Chicken Salad $15.25 Bbq Chicken Salad $16.50 Cobb Salad $17.25 Grilled Poached Salmon Salad $16.50 Asian Chicken Salad $16.50 Chef Salad $16.50 Delicatessen Sandwiches Menu Prices Fresh Brisket Of Beef Sandwich $12.95 Prime Roast Beef Sandwich $12.95 Corned Beef Sandwich $12.95 Pastrami Sandwich $12.95 Fresh Roasted Turkey Sandwich $12.95 Hickory Smoked Turkey Sandwich $12.95 Baked Virginia Ham Sandwich $12.95 Black Forest Ham Sandwich $12.95 Beef Tongue Sandwich $14.95 Hebrew National Salami Sandwich $12.95 Corned Beef & Pastrami Sandwich $13.95 Turkey, Corned Beef & Pastrami Sandwich $14.95 Turkey & Pastrami Sandwich $13.95 Traditional Sandwiches Menu Prices Tuna Salad Sandwich $10.75 Open Face Tuna Melt Sandwich $11.75 Blt Sandwich $10.95 Chicken Salad Sandwich $10.95 Chicken Salad Blt Sandwich $12.75 Egg Salad Sandwich $9.75 Egg Salad Blt Sandwich $11.75 Grilled Cheese Sandwich $10.75 Grilled Cheese W/ Meat Sandwich $11.75 Shrimp Salad Sandwich $14.75 Chopped Liver W/Lettuce & Red Onion Sandwich $10.75 Sensational Sandwiches Menu Prices Something Different Sandwich $17.95 Something Else Sandwich $18.95 Brisket Melt Sandwich $17.95 Chicken On A Bun $14.50 Grilled Chicken Deluxe Sandwich $15.50 Lobster Roll $23.95 Nova Bagel Sandwich $18.95 Open Turkey Sandwich $17.95 Open Brisket Of Beef Sandwich $17.95 Open Roast Beef Sandwich $17.95 Junior`s Club Sandwich $15.95 Jumbo 1/2 Lb. Hot Dog $13.95 Corned Beef & Pastrami Combo $16.95 Meet The Reubens Menu Prices Reuben $14.95 Turkey Reuben $14.95 Pastrami Reuben $14.95 Combo Reuben $15.95 Our Famous 10 Oz. Char-Broiled Steakburger Menu Prices Swiss Steakburger $13.95 Steakburger $9.95 Cheeseburger $10.50 Cheeseburger $13.75 Steakburger $13.25 Bacon Cheeseburger $15.75 Pastrami-Swiss Cheeseburger $16.50 Most Fabulous Chef`s Specialties Menu Prices Hungarian Beef Goulash $19.95 Brisket Of Beef Entrée $21.95 Roast Turkey $21.95 Fried Chicken $21.95 Roast Half Chicken $19.95 Baked Meatloaf $19.95 Shrimp Parmiginana $23.95 Chicken Parmigiana $22.95 Grilled Chicken Breast $20.95 Asian Chicken Breast $20.95 Southern Fried Chicken Breast $21.95 Linguini With Jumbo Italian Meatballs $19.95 Steaks From The Broiler Menu Prices Sirloin Steak 20oz $34.95 Roumanian Tenderloin Steak $29.95 Side Orders Menu Prices Red Skin Potato Salad $4.50 Creamy Cole Slaw $4.50 Steak Cut French Fries $4.50 Mashed Potatoes $4.50 French Fried Onion Rings $4.50 Vegetable Of The Day $4.50 Florentine Rice $4.50 Bagel $2.25 English Muffin $2.25 Linguini $6.95 Macaroni & Cheese $7.25 Bagel With Cream Cheese $2.75 Desserts Menu Prices Original Cheesecake (Slice) $6.75 Strawberry Cheesecake (Slice) $7.25 Devil’s Food Cheesecake (Slice) $7.25 Carrot Cake Cheesecake (Slice) $7.25 Red Velvet Cheesecake (Slice) $7.25 Strawberry Shortcake Cheesecake (Slice) $7.25 Fruit Cheesecake (Slice) $7.25 Chocolate Mousse Cheesecake (Slice) $7.25 Chocolate Swirl Cheesecake (Slice) $7.00 Raspberry Swirl Cheesecake (Slice) $7.00 ‘Diabetic Friendly’ Cheesecake (Slice) $7.00 Junior’s Famous Fresh Strawberry Shortcake (Slice) $7.00 Chocolate/Yellow Layer Cake (Slice) $7.00 Chocolate/Chocolate Layer Cake (Slice) $7.00 Coconut Lemon Layer Cake (Slice) $7.00 Carrot Cake (Slice) $7.00 Red Velvet Cake (Slice) $7.00 Apple Pie $6.25 Pound Cake $3.75 Danish Pastry $2.75 Rugelach $4.50 Ice Cream $6.25 Fresh Fruit Cup $6.25 Black & White Cookie $2.75 Chocolate Fudge Brownie $3.50 Junior’s Skyscraper Ice Cream Soda $6.95 Junior’s Mountain High Sundaes $7.75 Banana Royale – Banana Split $9.25 Cookie Monster Sundae $8.95 Brownies & Cream $8.95 Bakery Menu Prices Plain Cheesecake $54.95 – $21.95 Strawberry Cheesecake $71.95 – $21.50 Fruit Cheesecake $20.50 – $62.95 Three Fruit Cheesecake $66.95 – $21.50 Chocolate Swirl Cheesecake $34.95 – $57.95 Raspberry Swirl Cheesecake $17.50 – $34.95 Red Velvet Cheesecake $71.95 – $31.95 Devil’s Food Cheesecake $71.95 – $31.95 Chocolate Mousse Cheesecake $71.95 – $31.95 Carrot Cake Cheesecake $71.95 – $31.95 Sugar-Free ‘Diabetic Friendly’ Cheesecake $35.95 Carnation Cheesecake $20.95 Tiramisu Cheesecake $20.95 Chocolate/Chocolate Layer Cake $56.95 – $29.95 Chocolate/Yellow Layer Cake $29.95 – $56.95 Lemon Coconut Layer Cake $29.95 – $56.95 Carrot Cake $56.95 – $29.95 Red Velvet Layer Cake $56.95 – $29.95 Strawberry Shortcake $56.95 – $29.95 10-Inch Strawberry Cheese Pie $62.95 10-Inch Strawberry Shortcake Cheesecake $71.95 Assorted Mini Cookies And Rugelach. $16.95 Little Fella Cheesecake $4.50 Cupcakes $3.75 Cupcake Sampler $13.95 Brownie $3.50 Dessert Bar $3.50 Bakery With Inscriptions Menu Prices Plain Cheesecake With Inscriptions $20.95 – $56.95 Strawberry Cheesecake With Inscriptions $35.95 – $73.95 Fruit Cheesecake With Inscriptions $24.95 – $64.95 Three Fruit Cheesecake With Inscriptions $25.95 – $68.95 Chocolate Swirl Cheesecake With Inscriptions $21.95 – $59.95 Raspberry Swirl Cheesecake With Inscriptions $37.95 – $59.95 Red Velvet Cheesecake With Inscriptions $34.95 – $73.95 Devil’s Food Cheesecake With Inscriptions $34.95 – $73.95 Chocolate Mousse Cheesecake With Inscriptions $34.95 – $73.95 Carrot Cake Cheesecake With Inscriptions $73.95 – $34.95 Chocolate/Chocolate Layer Cake $58.95 – $33.95 Lemon Coconut Layer Cake With Inscriptions $58.95 – $33.95 Chocolate/Yellow Layer Cake With Inscriptions $58.95 – $33.95 Red Velvet Layer Cake With Inscriptions $58.95 – $33.95 Carrot Cake With Inscriptions $33.95 – $58.95 10-Inch Strawberry Cheese Pie With Inscriptions $64.95 Sugar Free ‘Diabetic Friendly’ Cheesecake With Inscriptions $38.95 Strawberry Shortcake 10″ With Inscriptions $60.95 Beverages Menu Prices Coffee $2.50 Tea $2.50 Cappuccino, Espresso, Latte $3.50 – $3.95 Hot Chocolate $2.50 Iced Tea $2.95 Iced Coffee $2.50 Grade A Milk $3.95 – $2.95 Fresh Squeezed Orange Juice $3.95 – $4.95 Juice $3.95 – $3.50 Fox’s U-Bet Chocolate Milk $4.25 – $3.25 Fox’s U-Bet Brooklyn Egg Cream $3.50 Dr. Brown’s Soda $2.25 Fountain Soda $2.95 Panna Bottled Water $3.25 – $6.25 Milkshake $6.75 Malt $6.75 Pellegrino Sparkling Water $3.25 – $6.25

History of Junior’s Restaurant

Go, Brooklyn stated that the diner has been active since 1929 and the Rosen family has committed themselves to a lot of hard work. It is located at the corner of Flatbush and DeKalb avenues in Downtown Brooklyn and was founded back in 1950. Considering that it has been active for a long time, the restaurant’s food items and ambiance has been loved by everyone and it was renamed Junior’s in the 50s. The restaurant’s cheesecake and other items have been getting a lot of recognition. Rosen and Eigel Peterson, who is an expert baker, collaborated to create a cheesecake that is popularly called The World’s Most Fabulous Cheesecake, and the recipe was followed for a long time in the Rosen family. It features sponge cake and ignores the graham cracker crust. Junior’s menu with prices is full of other items like deli sandwiches, onion rings, and various others that will make you visit the place again and again.

Review of Junior’s Restaurant

Junior’s restaurant offers various options under cuisines including American, Deli, Diner, and Soups. Junior’s menu also offers special diets including Vegetarian Friendly and Gluten Free Options. The menu is filled with different kinds of meals like Breakfast, Lunch, Dinner, Brunch, and After-hours. Apart from the delicious and healthy food options, Junior’s restaurant features some additional facilities like take out, seating, highchair availability, wheelchair accessibility, serving alcohol, a full bar, accepting credit cards, and table service. Considering the public response, we can definitely say that Junior’s restaurant has a huge fan base among the public. People have praised their foods along with the cheesecakes. However, a few people have not liked the place much and shared their personal experiences through websites. According to them, they were not happy with the food and the price range was a bit high for the quality of the food. Although Junior’s restaurant’s cheesecakes are world famous a few have posted that it was extremely sweet and due to the taste they couldn’t even finish the order.

How to Order Online from Junior’s Restaurant Menu in Few Steps?

If you want to order from Junior’s Restaurant then you can do that with the help of Grubhub. Below I will show you some steps on how you can order online from Junior’s Restaurant with the help of Grubhub. You can also check the latest menu prices of Junior’s Restaurant by following the same method below. - First head over to Grubhub and select your location. - If any Junior’s Restaurant is available near your area, it will display the latest menu prices of Junior’s Restaurant (here you can check the latest prices of Junior’s Restaurant based on your preferred location). - Now, select all the food items that you want to order from Junior’s Restaurant and add them one by one to your cart. - In the next step, go to checkout and sign in to your account if you have one or you can create a new one very easily. - After successful sign-in, fill in some details like name, phone number, shipping address, and payment method and confirm your order.

Junior’s Restaurant Contact Information & Important Links

Official Website juniorscheesecake.com Junior's Locations Check Here Junior's Gift Cards Check Here Junior's Order Online Order Here

Social Media Handles

Facebook Visit Here Instagram Visit Here Twitter Visit Here

Junior's Contact Info

Junior's Corporate Office Address Junior's386 Flatbush Avenue Ext.Brooklyn, NY 11201 Junior's Phone Number 718-852-5257 Junior's Contact Page/Form Visit Here

Conclusion

Junior’s Restaurant is an evolving franchise with many outlets. Considering the positive response Junior’s is receiving from the customers, we can expect it to become a big franchise in the upcoming years. So, what did you like the most from the above given Junior’s Restaurant menu with prices? Do let me know in the comment section below.

Frequently Asked Questions Related to Junior’s Restaurant (FAQs)

Is Junior’s breakfast menu affordable? Yes, Junior’s restaurant menu is very affordable and easily accessible for anyone. What is the main attraction of Junior’s Restaurant & Bakery’s menu? Junior’s Restaurant & Bakery menu is famous for featuring its delicious cheesecakes. Who owns Junior’s? Junior’s restaurant is owned by Alan Rosen. Where are the headquarters of Junior’s located? The headquarters of Junior’s restaurant is located at 386 Flatbush Avenue Extension at the corner of DeKalb Avenue in Downtown Brooklyn, New York City. How many servings are there in a cheesecake? There are 10-12 servings in their regular-size cheesecakes. There are 16 servings in their 10″ Cheesecake Samplers.  ‘Lil Fellas minis samplers serve 18. The post Junior’s Restaurant Menu Prices appeared first on Everymenuprices. Read the full article

[daily-deliciousness]

Saucy hungarian red potato goulash

[theofficersacademy]

Midsommar 2022 : Prompts and Memes Part 1

The sun begins its evening descent, bathing the sky in hues of pale yellow and gold. After a long day of collecting firewood and arranging the burning piles, your hard work is finally rewarded with the sight of a festival truly coming together. Merchants set up their wares and prepare their treats, filling the air with fragrant smoke and the warm scent of fried sweets.

Priests strike matches over each of your wood piles. Fires burns brightly. ‘tis the beginning of Midsommar!

The bonfires are burning….

[ ROAST ] Food over the fires, from meats to marshmallows. Each house has their own representative bonfire, and each fire has a large pot with their representative soup. Add something to it or try out what your classmates have been cooking.

[ EAGLES SOUP ] Black Eagles: Thick goulash, hearty, enough to feed a thousand soldiers. “Thousand Soldiers’ Soup” made with dried ingredients and reconstituted on the roads

[ LIONS SOUP ] Blue Lions: White fish, leeks, potatoes, heavy cream, keeps you nice and warm.

[ DEER SOUP ] Golden Deer: Broad beans, spiced sausages, seasonal vegetables, red hot with paprika imported from Dagda.

[ DANCE ] While Midsommar traditions began in the Empire and spread gradually across Fódlan, each country has its own Midsommar song and dance around the fire. Follow your house’s traditions, or bring in a little something from home.

[ BURN ] Burn different plants as offerings to the Goddess. Herbs and powders are sold by local vendors to change the scent and color of the smoke.

[ LEAP ] All around the hills outside of town, the people of Fódlan light bonfires to scare away evil spirits. Leaping over them is said to bring good luck, and many challenge each other to see who can jump the highest. Young couples link hands and try to jump together, hoping for prosperity in the year to come.

[ TELL ] Share stories around the fire. Lately, children have made a game out of whispering a story into their friend’s ear, who has to retell the story to the best of their ability to their friend, and so on. When the story finally reaches the end of the “convoy,” it’s often a completely new story.

[ TASTE ] Away from the noise of the festivities, the Chefs of the Round Table (the cooking club) has set up a mostly-private bonfire to test out some of their new creations. Their latest masterpiece? Something called a “marsh mallow,” a recipe from the Sreng region sweetened with vanilla and sugar. It’s supposedly delicious when toasted over a fire…

The Garland Moon begins...

[ CROWN ] Make a flower crown, or bestow one upon another.

[ GARLAND ] The Garland Moon is upon Fódlan, and garlands are being strung up all around Garreg Mach. Among the shop stalls selling handmade trinkets and knickknacks are florists with the last of the spring flowers, already woven and made into garlands and corsages. This may be your last chance to confess to your special someone before the season changes!

[ PAIR UP ] Single people get dressed up and paired off with other single people, this is the season of love and baby animals and the older adults won’t tolerate a humbug Singleton. If you already have a special someone, then dive right into the singing and dancing together!

[ SHOP ] The festivities draw merchants from all across the world to sell their wares, but beware: the crowds are ripe for pickpockets, and unscrupulous potion sellers take advantage of anyone who looks confused and gullible.

[ MUSIC ] There is no shortage of music or food. Join in with hymns around the cathedral, find the bards singing old folktales by the river, or try to swipe as many free samples as you can in the market.

[amysubmits]

What are some of your fav recipes?? I am in such a cooking rut.

I have that problem all the time! We're both picky so it's tough.

My current favorite is this recipe we found fairly recently.

Some that we kinda regularly rotate through (and yeah we eat too much smoked sausage...we use turkey smoked sausage, at least! Haha).

Tacos

Jambalaya

Cajun pasta (basically jambalaya but with pasta rather than rice)

A sheet pan meal that is smoked sausage, fingerling potatoes, green beans, carrots and onions - brushed with olive oil, garlic, salt and pepper.

A sheet pan meal that is smoked sausage, bell peppers and onions, brushed with olive oil, garlic, salt and pepper.

Beef stew

Scalloped potatoes with ham

Shake & bake pork steak.

Chicken soup with carrots, celery and pearl quinoa rather than pasta (a copycat of progresso's homesyle)

Pizza-quesadillas

Chicken fajitas

Subs

Chicken with "kick'n" seasoning

"thanksgiving" but without the turkey, lol. Mashed potatoes, gravy, stuffing, veggies.

Hamburger gravy over mashed potatoes. We don't make this often but it's sooo good.

Hope something in here gives you an idea. :)

[holmesandtheroman]

Flufftober Day 4 — Kurt x Baba Yaga

Sparklers & Fireworks

Rating: G

Characters: Yekaterina | Baba Yaga, Kurt Goreshter, Scott Lang, Cassie Lang, Hope Van Dyne, Luis, Dave

Word Count: 609

🎆🇺🇸🎆🇺🇸🎆🇺🇸🎆🇺🇸🎆🇺🇸🎆🇺🇸🎆🇺🇸🎆🇺🇸

“All right, hot dogs! Comin’ off the grill!” Scott shouted as he dropped the sausages onto a plate. “Come and get ‘em before they’re gone!”

“Elote’s almost done, too, guys!” Luis called out next to Scott.

“Good, because I am absolutely starving,” Yekaterina said, making sure she was the first in line at the grill. She grabbed four buns and planted a hot dog in each of them.

“Leave some for everybody else,” Kurt chuckled behind Yekaterina. He placed a kiss on her cheek and rested his chin on her shoulder briefly.

“I am Dieva. I need more to eat,” Yekaterina said as she slathered the dogs with ketchup and mustard. “Besides, I brought plenty of syrniki and goulash for everybody.”

“Yeah, that shit’s good, Katya,” Dave called from his folding chair, lifting his bowl of goulash.

Cassie, who was at the food table refilling her empty bowl with more stew, nodded. “Yeah, I’m seriously thinking about moving to Russia if the food is always this good.”

Hope suddenly approached from the other side of the yard. “Bad news, guys. The fireworks got wet on the way over and I can’t get the sparklers to light either.”

Everyone deflated at the news with groans of disappointment resounding all around.

“Maybe me and Dave and Kurt could go out and get some more fireworks,” Luis suggested as he started taking the corn off the grill.

“Dude. It’s Fourth of July. Ain’t a place in town’s gonna have fireworks,” Dave explained.

Yekaterina took a bite of her hot dog and turned to Kurt, who draped his arm around the witch. “Fireworks are that important, then?” she asked to her boyfriend.

“Very much. Big explosions to celebrate divorce from the English king,” Kurt joked.

Yekaterina polished off her current hot dog and handed the plate of the rest to Kurt. “I can maybe help,” she said as she wiped her mouth. “I’ll see if I can get them working.”

“All right! Baba Yaga to the rescue!” Scott shouted. “More dogs on the grill!”

Hope smiled at Yekaterina and led her to the box of dud fireworks. “These are all we have,” she said.

Yekaterina picked up a sparkler that Hope had attempted to light. She examined it, and after a second, it sparked to life and sizzled brightly from her magic.

“We got sparklers!” Cassie exclaimed along with others’ applause when Yekaterina turned around to showcase the working sparkler.

Yekaterina grabbed a handful of the sparklers and came back to the food table to hand them out. As she passed off each one, she lit them with her magic. She lit the last one and came over to Kurt, who was smiling widely.

“For you,” she said as she held out the sparkler for Kurt to take.

“You’re an American hero,” Kurt teased as he carefully took the fiery sparkler.

Yekaterina chuckled. “Wait until you see what I can do with fireworks,” she replied. She turned to face the other end of the yard, where Hope was taking the fireworks out of the box and propping them up. “Hope, stand back!” Yekaterina called out, and Hope stepped back. Yekaterina waved her hand, black smoke coiling around her fingers, and one of the fountain fireworks erupted in sparks.

A chorus of impressed ‘oohs’ resounded and Yekaterina beamed with pride. She made two more fountains go off, and the entire backyard was lit as if there was a huge bonfire at the end.

“Having a witch as my girlfriend is not so bad,” Kurt said, nudging Yekaterina in the back.

Yekaterina spun around with a wry smile and pressed a kiss onto Kurt’s lips.

[petermorwood]

Isolation Goulash

This is a “what was available in the house” reduction from my personal goulash recipe, based on a combination of Gyorg Lang, Karoly Gundel, a few Hungarian things run through Google Translate and some tweaks by me. This version was put together “on the fly”, out of my head, but when a couple of @dduane​’s Twitter followers asked for the recipe, this is what they got: :-)

Ingredients

2 tbs lard (preferred) or sunflower/corn/ordinary olive oil. (Not Extra Virgin, you’re wasting it.)

2 large onions, chopped coarsely

4 cloves garlic, minced

1 tbsp caraway seeds, crushed (mince the garlic and caraway together with rocking knife technique – the sticky garlic keeps the seeds from flying about. A bit, anyway. See below.)

1 lb / .5kg stewing beef in 1 inch / 30mm cubes (which is usually how it’s sold)

3 tbsp Hungarian paprika, if possible 1 tbsp Hot, 2 tbsp Sweet (or 2 tbsp regular supermarket paprika and, cautiously, up to 1 tbsp Cayenne. Don’t use smoked paprika unless using European smoked sausage like kabanossi or kielbasa instead of beef, then go for it, the result is delish.)

2 tins chopped tomatoes and ½ tin water

1 green pepper, seeded and cubed

4 potatoes, peeled and cubed

You can zone out doing this chuckchuckchuck(scrape)chuckchuckchuck routine, especially if you’ve got music playing, and end up with garlic that’s almost a purée. Same goes for ginger and fresh herbs. Unless you need a bit more structure, like ginger matchsticks in a stir-fry, it’s not a problem. Just don’t involve any fingers...

Method:

Melt the lard in a heavy pot and sweat the onions until soft, glossy and turning golden. Add the garlic and caraway and stir-fry for a few more minutes. Add the beef and stir-fry until all the cubes have changed colour.

Remove from the heat and let sit for a couple of minutes, then add the paprika (paprika + excess heat = bitterness.) Stir well together, add the tomatoes and water, return to the heat, bring to a very gentle simmer, cover and leave for about 2 hours.

Check the beef for tenderness. It should be at the “a bit more will be perfect” stage, so add the pepper and potatoes and give it a bit more; about 20 minutes should do.

Serve topped with a dollop of sour cream (ours was 30%-fat Lithuanian from Eurospar, yum!) over buttered noodles, rice, mashed potatoes, tarhonya (Hungarian “egg barley”, a very small pasta similar to orzo)…

Or do what we did tonight: “Bratkartoffel” – potatoes cut into ½ inch dice and slowly pan-fried until crunchy outside and soft inside, then sprinkled with salt and pepper. We finished ours in the oven – 20 mins at 180° C / 350° F – for less greasiness; NB that this also makes a great snack by itself (try sprinkling with curry powder, spice bag mix, sea salt & cider vinegar, whatever) and using the oven makes them far less trouble than deep-frying home-made chips.

This goulash, like most of my one-pot dishes, has provided @dduane​ and me with a hot main meal for three days: Day 1, all by itself; Day 2, with tarhonya from the store cupboard (1 cup tarhonya, fried for a couple of minutes in butter, then cover-simmered for 10-12 minutes in 2 cups of water and stirred a lot near the end to keep the grains separate while the last of the water absorbs / evaporates), finished with a slosh of lemon juice and lots of black pepper; Day 3, with Bratkartoffel; after frying in three batches, all of them fitted in the oven at once.

When they came out and got their spicy sprinkle, we had to force ourselves to stop eating the side dish so there'd actually be some side dish left...

There’s still a bit of goulash left, but a pack of minced beef is out of the freezer and initial discussion suggests chilli con carne; we have plenty of rice, and if you’ve never tried chilli on a bed of Mexican pilaff (that’s fluffy rice with beans, chopped pickled jalapenos, toasted cuminseed, grated cheese and minced raw garlic) you’re missing out.  

This is the time to try all those aggressively garlicky dishes that you and the SO adore but which will get you not just a seat but a carriage all to yourself on the LUAS or any other public transport you care to name. Long ago I worked in an office - before smoking bans - opposite a woman who chain-smoked Gauloise cigs, which stink worse than most cigs.

My response was garlic. Lots of garlic. It took a while, but I won. :->

[grumpywagon]

Smoked Sausage Goulash Style Soup. Not sure what else to call it. It has onions, mushrooms, bell peppers, red beans and rice. Garlic and spicy spices. Maybe more of a curry. Whatever the name is, it taste good.

[horrorslashergirl]

Im going into college for culinary, as ive said before I like to study cultures as well. What are some of your favorite Romanian dishes🙂

One of my favorite soups is the meatball soup (ciorbă de perișoare), then there is Goulash (gulaș) and Chicken Paprikash (Papricaș).

One of the most known is Sarmale (minced meat with rice, wrapped in either pickled cabbage leaves or vine leaves) along with Slănină (pork fat often smoked).

A dessert is Salam de biscuiți ( literally „salami of biscuits", made from biscuits, chocolate, Turkish delight, and rum essence. The cylindrical shape resembles a sausage, hence the name).

Now, a drink here is Pălincă ( is a strong, double-distilled fruit brandy, especially plum, but also apple, apricots, peach, pear etc. produced in Transilvania)

[morgandria]

Them November Witches are coming down tonight - we had sideways rain and wild wind all day, and when the wind direction changes overnight into the morning, it’ll turn to snow. I am so ready for that change of wind. I have been patiently waiting (I mean, WTF was that week where it was bloody 70°?), but I honestly like changing my shrines up for the season. The Cailleach is always eagerly awaited, and welcomed heartily when she arrives.

I feel like we spent today eating. Food is usually so bloody awful to deal with that I haven’t really enjoyed eating in a while. On bad days I’m not eating much, and it’s whatever I can quickly prepared and easily digest, rather than something more healthy. My meds are part of that, but I need to get my iron tested because I suspect it is low again. I am practically transparent, often short of breath, very low physical stamina, my hair’s coming out again, I’m frequently blue in my nailbeds and lips, etc. I am hoping it’s not bad enough to need IV infusions again, but might be something I can catch if I up my intake of fish, or get some B12 injections.

But back to food. I decided this weekend I was making one of my favorite soups - mushroom goulash. I have been meaning to make this for a while, but it’s a soup that needs the right kind of weather. Knowing this storm was blowing in, it was perfect. Usually it has pork or beef in it, but this time I wanted to make a vegetarian version. I just doubled the amount of mushrooms - like, I used two entire packages from Costco - and cooked some sausage on the side for J to throw into his.

Friends, this was DELICIOUS. I like it better without the meat. SO happy. The website I got the recipe from is long gone, so I’m gonna share it here. The way I make it isn’t the original anyway. It makes a sizeable amount of soup - for two of us it’s easily a hearty supper with a couple days’ worth of leftovers. And it is absolutely better the next day.

------------------------------------------------------------------------------

Mushroom Goulash Soup

1 lb (500 g) lean ground pork or beef (or replace with 24. oz of mushrooms chopped into a rough dice - it makes the texture feel more meaty. I like brown mushrooms, but anything works.)

2 tbsp. vegetable oil, (or butter, or both) 1 onion, diced (Size is your call. I like it fairly finely diced.) 24 oz. of mushrooms (If you are replacing meat with mushrooms, you absolutely need all 48 oz. These don’t have to be diced - I just quarter mine. Having a mix of sizes makes a good texture.)

Garlic, minced. (Like the onion, it’s up to your taste. I usually add at least a tablespoon, and probably closer to two.) 4 tsp. caraway seeds 2 tbsp.sweet paprika (I use a smoked sweet paprika.) 1 tbsp. dried marjoram or oregano 1 tsp.freshly ground pepper

1 can (19 oz./540 ml) tomatoes (Go for diced - if you use whole, you’ll have to smash them with a potato masher to break them up.) 8 cups broth (This is roughly 2 cartons. It’s beef if you’re using meat, and veg if you’re going meatless. Go for reduced salt if you can.) 2 large potatoes, peeled and diced 2-3 medium carrots, peeled and diced (I swapped out one carrot for a parsnip, which was very tasty.)

1 can (5.5 oz./156 ml. size) of tomato paste Lemon juice (To taste. I usually add around 3 tbsp.)

Sour cream (for garnish) One sweet-ish/hot-ish pepper. (For garnish. I usually get Cubanelle, since that’s what we have in our grocery stores. Honestly, it’s optional, so don’t feel like you have to have it. It just adds a little heat and a crunchy contrast.)

-----------------------------------------------------------------------------

I try to do all the chopping first, before I really start cooking.  Mise en place is your friend.

In large Dutch oven or stockpot, sauté pork over medium-high heat until no longer pink. Skim off any fat. (If you are using mushrooms in place of meat, skip to the next step.)

Add oil or butter to pot and let it heat on medium-low before you toss your onions in. Once the onions are softened and translucent, throw in the mushrooms and garlic. You want to get the moisture out, to the point where the bottom of the pot is mostly dry. (Don’t worry if you let it get brown and stuck to the bottom, as long as it’s not scorched.)

While the onion and mushroom mix is cooking, put your caraway seeds in a sandwich bag and use something heavy to crush them a bit. (You don’t want dust - you’re just looking to crack them a bit so they release their oil into the soup.) When the mushrooms and onions are cooked down, stir in the caraway, paprika, marjoram/oregano, and pepper. Cook it for a couple minutes, and then add your tomatoes, potatoes and carrots. Mix it around a couple times before throwing in all your broth.

Cover your pot and bring to a boil, then reduce the heat and simmer for about an hour. Use the time while it’s cooking to de-seed and chop your pepper, if you want it. When the soup is close to done, stir in the tomato paste. I let it cook into the broth for a few minutes before I add the lemon juice and turn the heat off completely. (It might not need lemon juice, so taste it and decide if you need/want something to cut the sweetness from the carrots and/or the richness of the broth.)

That’s it. Ladle yourself up a bowl, throw in some sour cream, chuck in some pepper sticks. It’s awesome served up with rye bread or rye toast, but we also like it with Ryvita crispbread.

----------------------------------------------------------------------------

It’s not as complicated as it looks all written out, honest! Give it a try if you’re in the mood for a warm bowl of something yummy. I’m hoping my next bowl will see the Witches and their snow in.