203 may soup recipes

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.

Venison barley stew with cubed deer meat, potatoes, carrots, and pearl barley simmered in a savory brown gravy broth. A hunting-camp classic for using wild game from the freezer.

Alligator Sausage & Crawfish Casserole: a one-pan Louisiana feast with crumbled gator sausage, smoked sausage, crawfish tails, and converted rice baked in tomatoes and creole seasoning.

Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.

Hearty beef summer vegetable soup with fresh tomatoes, corn, lima beans, and cabbage. Slow-simmered soup with tender beef chunks and garden vegetables.

Pork shoulder goulash simmered with sauerkraut, caraway seeds, paprika, and tomatoes, topped with sour cream. A hearty Central European one-pot stew.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Rancho California rice casserole layered with sour cream, cottage cheese, whole green chiles, and sharp cheddar. A creamy Tex-Mex side dish that bakes up bubbly and golden.

Beef and root vegetable soup made the slow way: a from-scratch stock from meaty soup bones, then simmered with shank meat, barley, turnip, parsnip, and tomato. Hearty, deeply savory, and better the next day.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.