Gypsy Soup Recipes

Steps:

• Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
• Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
• Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
• Stir in soy sauce and serve.

Steps:

• Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
• Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
• Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.

Steps:

• Heat the oil in a large deep frying pan and brown the sausages. Remove from the pan and cut each sausage into 3 pieces. Return to the pan.
• Cut each bacon slice into 3, add to the pan and cook until browned.
• Add the onion and cook until browned. Cover the contents of the pan with boiling water, but not to the top of the pan.
• Continue cooking and add the sliced potato. Cook until the potatoes are soft - you may need to top it up with more boiling water from the kettle.
• Add the sliced tomatoes and crumble in the stock cubes. Stir well and simmer until the tomatoes are soft.
• Serve on plates (not bowls) with lots of fresh chunky bread and butter.