Rustic Hot Pot Soup Recipes

RUSTIC ITALIAN TORTELLINI SOUP

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

RUSTIC VEGETABLE SOUP

Steps:

• Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
• Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
• Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.

RUSTIC CABBAGE AND SAUSAGE SOUP

Steps:

• Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
• Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

YOSENABE (JAPANESE HOT POT)

Steps:

• Boil Chinese cabbage in a large pot for about 8-10 minutes or until the thickest part of the stem becomes tender. Transfer the leaves from the pot to a strainer and drain.
• Using the same pot and water used for Chinese cabbage, blanch spinach for a minute until the colour of the leaves become bright green colour. Drain in a strainer and run cold water over the spinach to quickly cool it down so that it is no longer warm.
• Hold the bunch of Chinese cabbage vertically and squeeze out excess water. Do the same for the spinach.
• (Please see the photo steps below the recipe for the remaining steps below) Place a bamboo sushi mat (if you have one) or two layers of baking sheets made into a square with the width of the baking sheet on the cutting board.
• One leaf at a time, Chinese cabbage leaves need to be placed horizontally with the inside of the leaves facing up, slightly overlapping each other.
• Starting from the end closest to you, place a Chinese cabbage leaf on the mat/paper.
• Place a second leaf wrong way around so that the root end of the leaf is placed next to the tip of the leaf of the first cabbage leaf. Make sure that two leaves overlap slightly for continuity.
• The 3rd leaf will now be placed in the same direction as the first leaf. Repeat with two more leaves.
• Take half of the boiled spinach leaves and place them horizontally on your end of the Chinese cabbage, leaving a 1cm (3/8") gap.
• Starting from your end of the mat or baking paper, pick up the end of the mat/paper using both hands and start rolling the cabbage slowly using the mat/paper to support. Place the middle fingers and the index fingers onto the vegetables to secure them when rolling.
• Once the mat/paper goes over the rolled part of Chinese cabbage (be this time, Chinese cabbage covered the spinach (see the 3rd photo in the photo steps), move one hand to the outside of mat/paper to support the roll while pulling the mat/paper forward using the other hand.
• When completely rolled, squeeze the roll while the mat/paper is still on the roll so that excess water will be removed while keeping the log shape (excess water will make the soup stock thinner). If you tilt the roll vertically, water drains better.
• Repeat and make one more log. Cut the log into roughly 4cm (1 1/2") disks.
• Mix the Stock Ingredients together in a bowl or a jar.
• Group each ingredient together and place them in a wide shallow pot. I always place prawns and shells in the centre for dramatic effect when cooked.
• Pour the soup stock into the pot and heat over high heat with a lid on. Once it has started boiling, turn it down to medium low heat to simmer for about 5-8 minutes until all ingredients are cooked through.
• Serve immediately.
• Place ingredients on a large plate, grouping each ingredient together, accompanied by a pair of long chopsticks or tongs to pick up the ingredients (particularly seafood and met) and drop them into the pot.
• Add the soup stock into a pot and place it on a portable cook top. Bring it to a boil.
• Let each individual pick the ingredients of their choice and cook in the pot or let someone pick some ingredients and cook them in the pot for the others. You may need to adjust the heat depending on how full/empty the pot is.
• You will need a ladle or a large spoon to pick up delicate ingredients and soup from the pot as well as small bowls for individuals.
• Using individual's chopsticks or a ladle/spoon, take food from the pot into an individual bowl. Add some soup stock with a ladle/spoon to the bowl.
• Add a dash of shichimi togarashi to the bowl, if you are using it.

RUSTIC RIBOLLITA (TUSCAN WHITE BEAN SOUP)

Steps:

• Chop all the produce.
• Set a large 7-8 quart saucepot over medium heat. Add 2 tablespoons olive oil to the pot. Add in the onions, carrots, celery, and garlic. Generously season with salt and pepper. Sauté the veggies for 10 minutes, stirring regularly.
• Meanwhile, preheat the oven to 400 degrees F. Set out a rimmed baking sheet. Tear the bread (sliced or unsliced) into chunks and place on the baking sheet. Drizzle with 2 tablespoon olive oil and toss well. Then spread the bread chunks out in an even layer. Toast in the oven for 8-10 minutes, flipping once. Set aside.
• To the soup pot, add in the vegetable broth, tomatoes, cannellini beans, parmesan, anchovy paste, oregano, bay leaf, and crushed red pepper.
• Partially cover the pot and simmer for 25-30 minutes, stirring every 5 minutes. Turn the heat down to medium-low if needed. (If the soup base starts to thicken too much, feel free to add in 1-3 cups of water.)
• Add in the chopped kale and toasted bread pieces. Stir well and simmer another 5 minutes, until the bread disintegrates into the broth. The texture should be thick like a stew. Taste, then salt and pepper as needed. Serve warm.

HOW TO MAKE HOT POT BROTH

Steps:

• In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
• In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
• Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
• Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
• Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.

RUSTIC POTATO SOUP

Steps:

• Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender (about 10 minutes). Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving large chunks.
• Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots (about 4 minutes). Add leeks and cook until soft (about 4 minutes).
• Add potato mixture and kale to Dutch oven and simmer until kale is tender (about 5 minutes). Season with pepper and serve.

INSTANT POT® RUSTIC COUNTRY BREAD

Steps:

• Stir bread flour, whole wheat flour, and salt together in a large bowl until well combined; set aside.
• Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant, about 10 minutes.
• Make a shallow well in the center of the flour mixture, and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes.
• Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size, about 2 hours.
• Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside.
• Using your fingers, gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times, preserving as many air bubbles as possible. Using the sides of your hands, shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil.
• Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot®); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
• Select Manual/Pressure Cook setting on the Instant Pot®. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil.
• Transfer cake pan to the preheated oven and bake until bread is golden brown, about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing, about 30 minutes. Using a bread knife, slice loaf crosswise into 3/4-inch thick slices.

RUSTIC FARM-FRESH TOMATO SOUP

Steps:

• 1. Roughly chop and seed 4 cups of tomatoes. In a large pot, combine tomatoes, chopped onion, and chicken broth.
• 2. Bring mixture to a boil then reduce heat and simmer for 20-25 minutes.
• 3. Remove from heat. Add tomato sauce, salt, pepper, and sugar.
• 4. Using an immersion blender, blend to desired consistency.
• 5. To remove any remaining seeds or skin, pour cooled soup through a colander and into a large bowl. Stir or push through with the back of a large spoon.
• 6. Wipe out soup kettle and melt butter. Add flour and cook for 1-2 minutes until it begins to become golden.
• 7. Add a ladleful of soup to the butter/flour mixture and blend.
• 8. Then, add the rest of the tomato soup mixture and stir. Heat to a low simmer. Check salt, pepper, and sugar and adjust to taste. All tomatoes have different sugar content. 3-4 teaspoons seem to work for us. Adjust to your own preference. Serve.
• 9. For variety, add garlic powder or Italian seasoning. Serve with rustic croutons, green onion tops, and/or shredded Parmesan.