Creamy Peasant Turkey Soup with Waldorf Noodles

Roasted turkey stock, rustic vegetables and cream sent over the top with the handmade soup noodles as described Waldorf Astoria Maitre D’Hotel Oscar Tschirky in his 1896 cookbook, Oscar Of The Waldorf.

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Creamy Peasant Turkey Soup
Ingredients
2 tbsp. butter
6 stalks celery with inner, tender stalks and leaves, cut in 1″ square pieces
6 carrots, cut in 1″ square pieces
I med. or lg. onion, cut in ½-1″ square pieces
1 lg. turnip, ½-1″ dice
2-3 bay leaf
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Karl Ratzsch’s Liver Dumpling Soup

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A traditional and amazing soup. The recipe was originally published in 1980 by the Milwaukee Sentinel.

Karl Ratzsch’s Liver Dumpling Soup
1 qt. consumme, beef broth or beef bouillon
2 tbsp. bread crumbs
4 tbsp. butter

Liver Dumplings
1 lb. calves liver, coursely ground
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Karl Ratzsch’s Chicken Okra Soup

The restaurant revealed this recipe to the Milwaukee Sentinel in 1980.

Karl Ratzsch’s Chicken Okra Soup
1 (4 lb.) chicken
2 qts. water
2 lg. carrots, peeled, diced
1 lg. onion, diced
3 stalks celery, diced
1/3 c. flour
2 oz. butter
1 sm. can whole tomatoes, diced
1 sm. can cut okra
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Karl Ratzsch’s Potato Soup

This recipe was originally published in the Milwaukee Sentinel in 1977, but the Sentinel erred, listing the chicken bouillon ingredient twice and not enough cream. The recipe is corrected here.

Karl Ratzsch’s Potato Soup
1 onion, finely chopped
1 leek, finely chopped
½ gal. water
2 Maggi chicken bouillon cubes
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Karl Ratzsch’s Restaurant Split Pea Soup with Ham

This recipe is occasionally served at Karl Ratzsch’s. The recipe was requested and published recently in the Milwaukee Journal Sentinel’s reader’s request section, found here: http://www.jsonline.com/features/recipes/56808987.html. John Poulos, executive chef and co-owner, sent the recipe, saying, customers may request it in advance.

Karl Ratzsch’s Restaurant Split Pea Soup with Ham
2 tbsp. bacon grease
¾ c. onion, diced
½ . carrot, diced
½ c. celery, diced
2 bay leaves
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Karl Ratzsch’s German Lentil Soup

The recipe comes from John Poulos, executive chef at Karl Ratzsch Restaurant, 320 E. Mason St. Milwaukee, Wisconsin, and was published in the Milwaukee Journal Sentinal, in 1999

Karl Ratzsch’s German Lentil Soup
1 pkg. (16 oz.) dried lentils
3 qts. ham stock
1 bay leaf
½ tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. ground nutmeg
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Karl Ratzsch’s Cream of Mushroom Soup

This soup, which is only served on Saturdays, recently appeared in the Milwaukee Journal Sentinel in a column compiled by Joanne Kempinger Demski at http://www.jsonline.com/features/food/98279919.html.  The recipe is an updated version of the restaurant’s soup by Chef and co-owner John Poulos.

Karl Ratzsch’s Cream of Mushroom Soup
1½ lbs. sliced button mushrooms
¾ cup (1 ½ sticks) salted butter
¾ c. flour
6 c. chicken stock
1/3 teaspoon white pepper
1 qt. heavy whipping cream
1 c. dry white wine
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Karl Ratzsch’s Potato Dumplings

Found this at http://www.razzledazzlerecipes.com/eatingout/eating_k/karlrap.htm and added it to my collection.

Karl Ratzsch’s Potato Dumplings
3 lbs. potatoes, peeled, cooked and mashed
1 C. hot milk
¼ C. bacon grease
3/4 C. diced, cooked bacon
¼ C. diced, cooked onion
½ tsp. ground nutmeg
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Turkey or Chicken Stock

Be gentle when making the turkey or chicken stock. never let it go to a rolling boil.  Keep it at a simmer, or the marrow, gelatin and oil will emulsify with particulates and leave your beautiful stock overly cloudy.

Turkey or Chicken Stock
Ingredients
Leftover roasted turkey or chicken carcass, still a bit meaty
½ c. carrots, peeled and roughly diced
¾ c. celery, roughly diced
1 lg. onion
1 sm. clove garlic
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Bruce Z’s Polish Red Borsch (BARSZCZ CZERWONY)

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My uncle Bruce’s big, meaty, delicious barszcz czerwony truly has that old-world cachet and will wonderfully impress guests. This recipe is sized for a party. (P.S. Also known as borscht, bortsch, borstch, borshtch, borsh, borshch, Ukrainian борщ)

Bruce Z’s Polish Red Borscht (BARSZCZ CZERWONY)
10 lbs. boneless chuck roast, cut into 3″ squares
2 beef soup bones
Butter or olive oil
8 lg. carrots, sliced into 1/2“ rounds
8 lg. turnips, sliced into nice size strips
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