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“Gypsy” Celebration Soup

“Gypsy” Celebration Soup

It seems appropriate to start the celebration with celebration soup. Red and black pepper are auspicious seasonings and are very popular in Romani cuisine, and this soup is basically a festival of pepper, paprika, and other beneficial spices, like turmeric and cinnamon, which are especially valued in Ayurvedic medicine. The combination of fresh herbs, earthy spices, sweet veggies, and spicy pepper is absolutely gorgeous. Adjust the heat for your palate — this version is fairly mild.

Read How to Eat Like a Real Gypsy here


  • 1 sweet Vidalia onion diced
  • 3 cloves garlic minced
  • 1 stalk celery diced
  • 2 medium-sized carrots diced
  • 1 Cup Petite Pois (sweet peas), frozen or fresh
  • 1 Cup chickpeas (I use canned)
  • 2 Cups diced tomatoes
  • 4-5 Cups stock (vegetable or chicken works best), depending on how thick you like it
  • 2 Tablespoons olive oil
  • 1 Tablespoon smoked paprika
  • ¼ Teaspoon black pepper
  • 1 dash red pepper
  • 1 dash white pepper
  • 1 Teaspoon cinnamon
  • 1 handful fresh basil
  • 2 Tablespoons fresh parsley
  • ½ Teaspoon cumin
  • ½ Teaspoon turmeric
  • 1 Teaspoon sea salt (or to taste)
  • Optional lemon juice to garnish


Calories Per Serving487

Folate equivalent (total)330µg82%

Riboflavin (B2)0.5mg29.1%

Gipsy soup ( Minestra Gitana )

The gypsy soup is a great recipe, typical of Spanish cuisine. It is a vegan recipe that uses at the same time pumpkin, green beans, pears and chickpeas. A quite unusual meeting of flavors that is very tasty. You can make it more or less soupy depending on your own taste. Other Spanish recipes?

time: preparation: 30 minutes
plus chick pea soaking time
cooking: about 90 minutes
total: 2 hours

  • 200g (7 ounces) dried chick peas, soaked overnight
  • 200g (7 ounces) French beans (also called string or green beans)
  • 150g (5 1/3 ounces) peeled pumpkin
  • 3 pears (450g - 1 pound)
  • 2 fresh young onions, finely grated
  • 3 ripe but firm tomatoes, finely chopped
  • 1 garlic clove , peeled
  • 10 peeled and toasted almonds
  • 1 bread slice
  • 1 tablespoon sweet paprika
  • 2 tablespoons red vinegar
  • 3 tablespoons extra virgin olive oil
  • 2.5 liters (5 1/4 pints - 10 1/2 cups) cold water
  • 1 teaspoon saffron
  • Salt
  • Pepper, if you like

Download free PDF version (132 download) .

Directions [ edit | edit source ]

In a soup kettle or large saucepan, sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.

Add seasonings, except tamari, and water.

Simmer, covered, fifteen minutes.

Add remaining vegetables and Chickpeas.

Simmer another 10 minutes or so - until all the vegetables are as tender as you like them.

NOTES : The vegetables used in this soup are flexible.

Any orange vegetable can be combined with green. for example, Peas or green

carrots can be used instead of, or in addition to the Squash or sweet potatoes, etc.

Zigeuner Schnitzel Recipe

The Zigeuner Schnitzel Recipe – Paprikaschnitzel can be made with pork meat or veal. You can bread the meat slices or just cover them with spiced flour before frying. It is a personal choice and both versions are right. The gravy for these Schnitzels consists of bell peppers and onions, enriched with tomatoes or tomato paste and spices. The name Zigeunerschnitzel is considered politically incorrect and many German restaurants therefore call these Schnitzels either Balkan Schnitzel or Paprika Schnitzel. This Zigeuner Schnitzel Recipe serves about 6-8 people.

Ingredients for the meat for Zigeuner Schnitzel Recipe:

  • 1 kg (2.2 lb.) of veal cutlets OR boneless pork loin chops
  • 1 cup of plain breadcrumbs
  • ½ cup of flour
  • 2 eggs XL
  • 1 ½ teaspoons of salt
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika
  • vegetable oil for frying the Schnitzel

Ingredients for the gravy:

  • 1 teaspoon of salt
  • 3 tablespoons of oil
  • 300 g (10.58 oz) of onions
  • 3 garlic cloves
  • 160 g (5.64 oz) of red bell peppers
  • 100 g (3.52 oz) of green bell peppers
  • 100 g (3.52 oz) of orange or yellow bell peppers
  • 1 teaspoon of paprika mild
  • ½ teaspoon of paprika hot
  • 3 tablespoons of tomato paste
  • 200 ml (6.76 oz) of dry white wine
  • 600 ml (1.26 pt) of water
  • 2 cubes of Knorr vegetable bouillion
  • 2-3 tablespoons of corn starch

Preparation of meat for Zigeuner Schnitzel Recipe:

Wash the meat under running water and dry with a kitchen paper towel. Pound meat slices between plastic wrap using a meat tenderizer. On a large plate mix flour with pepper, salt and paprika. Beat the eggs in a small bowl or soup dish. Use a third plate for the breadcrumbs. Dip the Schnitzels on both sides, first in the spiced flour, then in the eggs and finally into the breadcrumbs.

Heat the oil and fry the Schnitzels for about 3-5 minutes on both sides over medium heat. Take the Schnitzels out and place them on a cooling rack covered with kitchen paper towel to absorb some of the oil. Move the Schnitzels to a plate and keep them warm.

Preparation of gravy for Zigeuner Schnitzel:

Wash the peppers, clean the seeds out and cut into strips. Peel the onion, cut into quarters and then into strips. Dice the garlic cloves.

For the gravy heat the oil in a saucepan. Add onions and garlic and fry until transparent. Mix the peppers into the onions and stir thoroughly. Add the tomato paste, mix and add in the wine and spice with paprika and salt. Crumble the vegetable cubes into the water (600 ml – 1.26 pt) and dissolve in the microwave. Pour the vegetable broth into the saucepan. Bring the gravy to a boil, turn the heat down to low, and let it simmer for about 15 minutes.

Dissolve cornstarch in about two tablespoons of water and thicken the gravy to your liking. If necessary spice up the gravy with a little more salt. You could serve the Zigeunerschnitzel – Paprikaschnitzel with Oma’s homemade spaetzle, rice or French fries.

Mishmash Gypsy Soup

This Mishmash Gypsy Soup features an incredible combination of flavors including sweet potatoes, chickpeas, tomato and a variety of tasty spices. Throw everything together in the pot and let the flavors meld together. This really is one of the best easy soup recipes we've found, and it's really good for you too! Try something different for dinner and make a pot of this yummy gypsy soup.

Find more of Reeni's soup recipes on her Featured Foodie profile page.

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Great meal for this time of year. It will warm you up and it is so healthy and tasty. Turmeric and sweet potatoes have anti-inflammatory properties and kale is known for it's awesome nutritional value. Chick peas, also known as garbanzo beans ,also have plenty of protein.

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26 Best Winter Soup and Stew Recipes to Ward Off Cold Weather

Bill Phelps

As winter sets in, we look for warmth in hearty, gut-sticking comfort foods and piping hot soups and stews.

Many of our favorite winter soups are loaded with beans, which pair excellently with proteins and provide the heft necessary to thicken a basic stock. Our white bean and ham hock soup is topped with lacinato kale, while our Portuguese chickpea stew adds carrots, potatoes, and butternut squash to a meaty base of sausage, lamb, pork, and veal.

Adding pasta is another way to bulk up a winter soup—think Karfiolleves, a paprika-spiced cauliflower soup from Hungary. Then there are the stews: boeuf bourguignonne is a classic French recipe that cooks beef down in wine and nestles it in a pot packed with onions, mushrooms, and carrots.

Ready to get started? From Thai boat noodle soup to Dominican cream of pumpkin soup, these are our favorite winter soup and stew recipes.

Bread and Garlic Soup with Cilantro

The recipe for this garlicky bread soup comes from Rosa Filipe of O Barro restaurant in Redondo, Portugal, who claims it is nicknamed “beggar’s soup” because it contains no meat or fish. Get the recipe for Bread and Garlic Soup with Cilantro »

Mexican Chicken and Vegetable Soup

Caldo de pollo, a comforting chicken and vegetable soup. Get the recipe for Mexican Chicken and Vegetable Soup »

Carrot Soup with Leeks and Ginger

This spicy carrot ginger soup is an easy winter weeknight meal. See the recipe for Carrot Soup with Leeks and Ginger

Mexican Chicken Tortilla Soup (Sopa Azteca)

This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, and tangy Mexican crema. Get the recipe for Mexican Chicken Tortilla Soup (Sopa Azteca) »

Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint

“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint »

Tortellini in Broth

Adapted from Trattoria Sostanza, a Florentine institution, this prosciutto-and-cheese-stuffed pasta is served in a simple chicken broth. Get the recipe for Tortellini in Broth »

Yunnan-Style Breakfast Noodle Soup (Mi Xian)

Yunnan breakfast noodle soup

Lamb Soup With Sour Cream (Palócleves)

Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling. Get the recipe for Lamb Soup With Sour Cream (Palócleves) » Get the recipe for Sri Lankan Fish Curry »

Onion Fennel and Mushroom Soup

Onion Fennel and Mushroom Soup

Korean Spicy Clam Soup

A simple, light soup not short on heat or spice. Get the recipe for Korean Spicy Clam Soup »

White Bean and Lacinato Kale Soup with Smoked Ham Hock

After flavoring the beans for this creamy winter soup, smoked ham hock is shredded and pan-fried, rendering it crisp and intensifying its flavor.

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »

Portuguese Tomato Soup with Poached Eggs (Sopa de Tomate)

Portuguese home cook Conceição Louro of Estremoz infuses tomatoes with smoky bacon and sausage in this rich tomato soup served with poached eggs.

Thai Boat Noodle Soup (Kuaytiaw Reua)

This spicy, delicious Thai noodle soup is enhanced with a touch of crimson pig’s blood. Get the recipe for Thai Boat Noodle Soup (Kuaytiaw Reua) »

Paprika-Spiced Cauliflower Soup (Karfiolleves)

This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth. Get the recipe for Paprika-Spiced Cauliflower Soup (Karfiolleves) »

Chickpea and Pasta Soup

Chickpea and Pasta Soup

Normandy-Style French Onion Soup

Normandy-Style French Onion Soup

Japanese New Year’s Soup

Beef Broth with Tortellini and Parmesan (Brodo)

Cheese tortellini dot a rich umami broth well-worth a lengthy cooking time. Get the recipe for Beef Broth with Tortellini and Parmesan (Brodo) »

Dominican Cream of Pumpkin Soup (Crema de Auyama)

This rosemary-accented crema de auyama—Dominican cream of pumpkin soup—is the perfect Thanksgiving treat.

Burgundy-Style Beef Stew (Boeuf Bourguignonne)

With its brisk acidity, a good-quality pinot noir from France’s Burgundy wine region marinates and tenderizes the meat and structures the flavor of the sauce in this classic French beef stew. Get the recipe for Burgundy-Style Beef Stew (Boeuf Bourguignonne) »

Red Lentil and Squash Soup (Shorabit Jarjir)

Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup served with flatbread, it’s perfect as a simple main course. This recipe first appeared in the iPad edition of our December 2013 issue with the article Heart of Palestine. Get the recipe for Red Lentil and Squash Soup (Shorabit Jarjir) »

A Colorful Bright Pink Soup

Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, this beet-based soup is the quintessence of good Eastern European cooking. Get the recipe for Classic Borscht»

Senate Bean Soup

Mediterranean Mussel and Chickpea Soup with Fennel and Lemon


India’s Beautifully Bitter Flavors

The subcontinent’s many bracing ingredients are essential to its cultures, cuisines, and traditional medicines—and deserve a prime spot in your.

Easy French Onion Soup

This bistro-inspired French onion soup is made with only five ingredients and is ready in 1 hour. The spectacular beef flavor comes from condensed beef broth, while the Gruyère cheese and bread make this soup extra filling and flavorful.

This elegant soup presented in individual bowls is a beautiful addition to dinner parties and holiday gatherings but is also a satisfying winter meal as a main served with baguette and a simple green salad.

Gypsy bread

This bread is rich, buttery, spicy, cheesy and just plain amazing. It’s based on my recipe for The BEST Garlic Bread on the Planet…but with a very subtle twist.

We love this bread served as an appetizer at cocktail parties and as an accompaniment to soup and stew in general…and THIS STEW in particular.

preheat oven to 350 degrees F.

1 long loaf seeded French bread, or 4 seeded mini loaves (such as poppyseed or sesame seed)

1 cup extra sharp cheddar cheese, grated

1/4 cup Asiago cheese, grated

1 cup mozzarella cheese, grated

4 large cloves garlic, minced

1 cup real mayonnaise (no substitutions)

2 teaspoons sweet curry powder

1/3 cup chopped green olives

Split loaf/loaves lengthwise on baking sheets. Mix cheeses, onion powder, garlic, mayo, curry and olives. Spread this mixture evenly over split bread. Sprinkle lightly with the smoked paprika, basil and black pepper. Bake in preheated oven for 20 to 25 minutes or until golden, hot and bubbling. Cut into smaller pieces for easier noshing.

over a campfire: split loaves, fill, sandwich the filling between the bread, wrap in foil and place on grill or campfire for 5 to 10 minutes or until cheese is melty. Eat as a sandwich.

Our Best Dinner Party Recipes

Bottom line: Having friends over for supper can be a breeze. But the trick to easy entertaining is creating a menu that doesn't keep you, the host, in the kitchen forever.

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Best Tomato Soup Ever

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Chicken with Forty Cloves of Garlic

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Scallops Provencal

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Egg-Stuffed Ravioli

This pasta dish is guaranteed to impress guests with its eye-catching surprise inside: a beautiful runny egg yolk. Though worthy of a restaurant appetizer, it is super easy to put together when you use store-bought pasta sheets.

Cheese and Spinach Puff Pastry Pockets

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Bloody Mary

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Smother bone-in turkey and sourdough bread in Mornay cheese sauce &mdash but not just any Mornay cheese sauce. This one's filled with chopped roasted red peppers and bacon, and it leaves the oven bubbling in individual-sized cast-iron dishes.

Aperol Spritz

The Aperol Spritz is the perfect big-batch cocktail to whet your guests' appetites. It's bitter, sweet and refreshing &mdash and it's making a comeback.

Southwestern Egg Rolls with Salsa Dipping Sauce

Our fans are obsessed with these vegetarian egg rolls that have a Southwestern twist. Plus, they're the perfect finger food.

Shrimp Scampi Pizza

Buffalo Shrimp Tempura

After you're done devouring this light and crispy fried shrimp (with blue cheese and hot sauce dips!), bookmark this recipe permanently. You'll want to use the tempura recipe over and over again for dishes like tempura veggies too.

Easy Cheesy Fondue with Fingerling Potatoes, French Bread and Select Vegetables

Serve Rachael's super-easy, super-cheesy fondue with an assortment of your favorite dippers &mdashcrudites, baguette, baby potatoes and pickles.

Chicken Kiev

These stuffed, fried fillets of chicken breast are perfect for dinner parties because you can prep them ahead of time and fry them the day of. Most importantly, they're single portions, making them a breeze to serve.

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Serve Indian takeout at home with Aarti's fan-favorite mild curry recipe. It's big, hearty and feeds a hungry crowd in one fell swoop.

Standing Rib Roast with Cabernet au Jus

Tyler allows the beef to rest on a carving board for 20 minutes to let the juices settle. The internal temperature of the meat will continue to rise about 10 degrees to achieve perfectly cooked results.

Cajun Mashed Potatoes

It helps to serve a starchy side your guests can fill up on. Means you can focus your hosting energy on the details of smaller bites and the main course. These dolled-up mashed potatoes get a homemade Cajun seasoning mix of paprika, garlic powder and cayenne pepper.

Garlic Butter Dinner Rolls

Grilled Peach and Corn Salad

This BIG salad boasts the best of summer produce (juicy peaches and crisp, sweet corn), and bumps up the flavor even more by charring the ingredients on the grill. Piled on a bed of peppery arugula, the dish is unexpected but certainly crowd-pleasing.

The Best Cauliflower Ever

Need a side dish to go with dinner? The name of this recipe speaks for itself and is proof that cauliflower can be incredibly delicious if you treat it right.

Mini Turkey Meatballs

"Fauxrizo" Taco Filling

Damaris makes a vegetarian-friendly taco spread where guests can add their own fixings.

Pimento-Cheese Cakes

Instead of cupcakes, serve these savory hand-held treats that feature a moist cornbread topped with a homemade pimento cheese spread.

Lemon-Pepper Roast Chicken

Cheesy Baked Tortellini

Vanilla Panna Cotta

Spicy Muffin-Tin Tacos

Grilled Shrimp, Watermelon and Feta Salad

Wedge Salad Burgers

No-Bake Strawberry Cheesecake Thumbprints

Soft Polenta with Mascarpone

Stewed Escarole with Feta

Individual Fruit Pizzas

Ree tops homemade cookie crusts with a creamy mixture and displays them with a platter of fruit. Let everyone build their own pizza with as much fruit as desired for a treat that's perfect for a sleepover or any kid-friendly event.

Banana Muffins with Mascarpone Cream Frosting

Sesame Toasts

Avocado and White Bean Dip

Giada brings California to Tuscany with her avocado and white bean dip.

Grown-Up Mac and Cheese

Ina's grown-up mac and cheese is celebratory enough for a dinner party, featuring three BIG cheeses: Cheddar, Roquefort and Gruyere. How bad can that be?

Baby Lamb Chops with Lemon

Lamb chops sound fussy, but they're actually super quick and easy to cook. A flash fry in the pan is all you need. Plus, your friends will totally think you're fancy when you serve them on a large platter like this.

Sheet Pan Petit Fours

Petit fours are special-occasion mini fancy cakes that can be eaten in one bite. Bakery shop versions can take hours to construct, but you can make these with our basic sheet pan cake! It is wide enough to punch out multiple rounds using a cookie cutter and thin enough for filling and stacking.

Andalusian Gypsy Stew

Andalusia is the southernmost part of Spain. Although economically the poorest region in Spain, it is arguably the richer in culture and cultural identity. Bullfighting, flamenco, and Moorish-influenced architectural styles, to name a few, are all of Andalusian origin. It is also the home of Spain’s Gypsies. This stew, called Olla Gitana, is a favorite among the Andalusian Gypsies. The use of almonds and bread crumbs is of Moorish influence (early Muslims who once ruled Spain), while the inclusion of pear is a distinctly Gypsy touch.

A hearty stew of garbanzo beans, pork, sausage, green beans, pumpkin, pears, Swiss chard, almonds, onions, tomatoes and spices – a full array of ingredients and interesting flavor combinations that will leave you feeling satisfied. You may even feel inspired to reach across the dinner table, grab your partner, and dance the flamenco!

Note: Levante, a neighboring area of Spain, also commonly eats a vegetarian version of this stew. Simply omit the meat and increase the amount of pumpkin by a cup along with an extra pear. Saute the onions and garlic and follow the instructions from there, skipping the hour of simmering.

Below are just a few of the ingredients that are in this wonderful gypsy stew. So many healthy, delicious ingredients and flavors. You’re going to really enjoy this gypsy stew recipe.

Sherried Tomato Soup

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes.

And give thanks for soups like this.

My friend, Cathy, makes a version of this soup and any time I&rsquove eaten it, my eyes have closed and I&rsquove sighed with a deep, deep sense of solemnity and peace. It&rsquos a basic creamy tomato soup, but it uses simple pantry ingredients (as well as a couple of fresh ones), and it&rsquos made extra special by an addition of cooking sherry, which is found in the vinegar aisle in the grocery store. And it&rsquos one of those soups that can be altered to become uniquely yours: just stand over the stove and stir, tasting occasionally and adding a little bit of this, a little bit of that, until the taste is just right for you. This tomato soup accepts all people. Just like me.

Let&rsquos make it, baby! And I mean that respectfully, of course.

The Cast of Characters: Butter, Onion, Canned Diced Tomatoes, Tomato Juice, Cooking Sherry, Salt, Pepper, Sugar, Cream, Chicken Base (that&rsquos the gloopy, gloppy yellow stuff that comes in a jar.) Flat Leaf Parsley (optional) and Fresh Basil (optional).

Watch the video: Sebadoh - ReboundCrystal Gypsy (January 2022).