489 soul recipes

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

Casserole bread: a hearty quick bread baked in a casserole dish with whole wheat, oats, sunflower seeds, and orange zest. No kneading, no yeast required.

Old-fashioned spice cake with cinnamon, nutmeg, and cloves baked with sour milk for a tender crumb. Loaded with walnuts and raisins, finished with a dusting of powdered sugar.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Pillowy drop cookies bursting with fresh orange zest and tang from sour cream, crowned with a citrus glaze that sets into sweet perfection.

A savory and delicious dumpling soup that will make you proud of your cooking skills and your crockpot!

Hearty vegetarian casserole with steamed carrots, sauteed cabbage, and a creamy tofu sour cream layer topped with crunchy sesame bread crumbs. Cozy, plant-based comfort food.

Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.

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.

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Kettle goulash slow-simmers beef stew cubes with Hungarian paprika, five onions, green peppers, and tomato paste in the oven. Topped with sour cream.

Pork chops in Dijon mustard sauce with tarragon and sour cream, served over egg noodles. A quick French-inspired skillet dinner with a creamy, tangy pan sauce.

Soft Southern cream cookies made with sour cream for a pillowy, cake-like texture. Pressed flat with a cinnamon-sugar coated glass and baked until barely golden.

Green banana gratin (figue vert) simmered in chicken stock, mashed, enriched with eggs and cream, then baked under a cheesy bread crumb crust. A Caribbean-French side dish with warm spices.

Grilled spareribs basted with a fire-roasted salsa made from charred tomatoes, green chiles, cilantro, and red wine vinegar. Served with sour cream and fresh lime wedges.