Mishmash Soup Recipes

MISH-MASH

Mish-Mash image

Mish-mash, a delicious omelet with bell peppers, tomatoes and sirene (Bulgarian feta) is the iconic dish of Bulgarian breakfasts.

Provided by Vera Abitbol

Time 50m

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 red bell peppers (, roasted and peeled)
2 green bell peppers (, roasted and peeled)
3 tomatoes (, peeled and seeded)
1 onion (, finely chopped)
2 cloves garlic (, minced)
1 lb sirene or feta cheese (, crumbled)
6 eggs (, beaten)
2 tablespoons chopped parsley
Salt
Pepper

Steps:

Finely dice bell peppers. Coarsely chop tomatoes.
In a large heavy skillet, heat vegetable oil over medium heat. First, add the onions and garlic, and sauté for about 2 minutes, until the onions are soft, but not completely cooked.
Add the bell peppers and mix well. Cover and cook for about 5 minutes.
Add the tomatoes, stir, cover and cook for another 5 to 7 minutes.
Add the sirene and mix. Pour the eggs. Stir occasionally until the mixture is less liquid.
Finally add the parsley and cook for a minute before removing from heat.
Serve hot.

MISH-MASH SOUP

Mish-mash soup image

Easy, delicious and healthy Mish-mash soup recipe from SparkRecipes. See our top-rated recipes for Mish-mash soup.

Categories Appetizers / Soups / Salads Low Carb Low Carb Appetizers / Soups / Salads Dinner Appetizers / Soups / Salads Dinner

Yield 5

Number Of Ingredients 11

Ingredients

Beef chuck, 15 oz
Cauliflower, cooked, 1.5 cup (1" pieces)
Anaheim Chiles - green - 1/2 cup, 1 cup
White onions, raw, .5 medium (2-1/2" dia)
Red Ripe Tomatoes, 4 plum tomato
Garlic, 3 cloves
Thyme, ground, 1 tbsp
Heavy Whipping Cream, .75 cup, fluid (yields 2 cups whipped)
Roasted peppers, sweet, red, 1 cup
Roasted Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Jalapeno Peppers, 1 pepper

Steps:

Sautee and brown beef in pan, set aside.
Roast peppers with pat of butter and 1/4 of onion, sliced.
Chop veggies and add to water with, spices, salt and pepper to taste. Allow to simmer until veggie become soft. Add heavy cream, return to simmer.
Serve and garnish with oaxaca cheese and chopped cilantro.

Nutrition Facts : Nutritional Info Servings Per Recipe 5 Amount Per Serving Calories

MISHMASH SOUP

Mishmash Soup image

Provided by Mayim Bialik

Categories Soup/Stew Bean Sauté Passover Dinner Celery Carrot Zucchini Vegan Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 white onion, chopped
1 garlic clove, minced
3 cups veggies such as carrot, celery, bell pepper, or zucchini, diced
6 cups vegan vegetable stock
1 (14-ounce) can chopped tomatoes or 2 diced fresh tomatoes
1 (14-ounce) can beans, preferably kidney, white beans, or pinto
1/2 teaspoon each of three different dried herbs, such as basil, sage, thyme, rosemary, parsley, or oregano
1/2 bunch fresh dill and 1 bunch parsley, bound with string
Salt and freshly ground pepper
Vegan crackers, toasted bread, croutons, or 1/2 cooked rice or quinoa

Steps:

1. In a large pot, saut. onion and garlic in olive oil over medium heat until soft, about 5 minutes. Add the veggies and cook until they soften, 5 to 7 minutes. Add the vegetable stock, tomatoes, beans, dried herbs, and bundle of dill and parsley. Mix it all up and let it simmer for about 20 minutes, until the vegetables are tender. Season to taste with salt and pepper.
2. Remove herb bundle.
3. Serve with crackers, toasted bread, or croutons, or place cooked rice or quinoa in the bottom of each bowl and ladle the soup over it.

CHICKEN MISHMASH

Chicken Mishmash image

Not sure what to do with your leftover chicken? Try one of Chuck Hughes my favorite dishes - chicken mishmash, the most delicious leftovers you'll ever eat!

Provided by Chuck Hughes

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups leftover chicken, skinless, finely chopped
1 red pepper, finely diced
2 cloves roasted garlic
2 eggs
1 handful grated cooked potatoes
Salt and pepper
2 tablespoons of canola oil

Steps:

Combine the chicken, red pepper, garlic, eggs and potatoes in a large bowl. Sprinkle with salt and pepper. Take a handful of the mixture and make 1 patty, making 4 in all. In a hot pan, add the oil and sear the chicken patties until browned, about 2 minutes on each side.

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