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Stir in the curry powder, cumin, and sugar. Cook and stir until fragrant, about a minute. Add the potatoes and carrot and sprinkle with salt and pepper. Cook, stirring for a minute or 2. Add the broth, coconut milk and tomatoes with their liquid. Bring to a boil, then lower the heat so the mixture bubbles gently.

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For the soup: Peel and dice onion, potatoes and beets. 2. Sauté onion in hot butter until soft. Add, bay leaf, potatoes and beet cubes and sauté briefly. Pour in broth and stir in the marjoram. Bring to a boil, reduce heat and simmer the soup 25-30 minutes. 3. Remove the bay leaf, puree the soup and season with salt, pepper and vinegar to taste.

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Remove chicken, let cool and remove meat from bones. Cut meat into 1-inch pieces; discard skin and bones. Add chicken pieces, corn, and celery to the stockpot. Season with salt and pepper. Simmer soup for 10 minutes. Make rivels by combining flour, egg, and salt in a separate bowl. Mix in enough milk to form small crumbs.

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Keep potatoes in cold water in bowl after rinsing them well. Cool eggs in cold water before peeling. Remove kielbasa from water. Drain and add cut up potatoes to the water in which you cooked the kielbasa. Add salt and cook. When potatoes are done, add pepper and vinegar to taste. *Don't use balsamic vinegar. To thicken soup, add flour to cold.

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SOUP In a large, heavy pot, melt the butter on medium high until shimmery. Add the onion, stir to coat it with fat, let the onions cook just until beginning to soften. FOR FROZEN SPINACH While the onion cooks, thaw the spinach in the microwave. Once thawed, add it to the onion mixture and cook for about 5 minutes.

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Cut the kielbasas into 1/2 inch slices, chop the hard boiled eggs. Add both to the soup. Taste the soup and adjust the salt an pepper as desired. Cook 1-2 minutes to heat through. Notes *To hard boil eggs: Place eggs in a medium pot. Cover with water and add 1 Tbsp salt (to make peeling the eggs easier). Bring the pot to a boil over medium heat.

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Bring to a simmer and cook for about 10 minutes. Make the soft boiled eggs. Boil the eggs for about 4-5 minutes in water for soft boiled eggs. For hard boiled eggs, extend that time to 10 minutes. Then, place the eggs in a bowl filled with ice cold water. Assemble the ramen! Divide the ramen noodles into 4 bowls.

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Add the bay leaves, saffron, stock, water, and chicken. Bring just to the boiling point, then immediately reduce the heat and gently simmer (gentle heat = most tender chicken) for 15-20 minutes or until the chicken is just cooked through. Remove the chicken to a plate. When cool enough to handle, shred the chicken.

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Remove and place in a bowl of cold water. Peel the eggs; be gentle as the yolks are still soft. Once pork is done, open the IP lid and add eggs and tofu puffs. Turn the IP on "saute" mode on "medium," then simmer the eggs and tofu for another 8 minutes (start timing from when the soup starts to bubble).

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Set aside. Step 3. Wash and drain sorrel. Bring stock to a rolling boil and add sorrel all at once. Stir, and cook until sorrel is soft, about 5 minutes. Step 4. While sorrel is cooking, mix sour cream with flour to make a smooth paste. Add a little boiling stock and mix well.

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In a large soup pot, heat the butter or olive oil. Add the onion, celery, carrots, and garlic and sauté for a few minutes or until the onions turn translucent. Add the chicken broth, chicken and corn. Bring to a boil then reduce the heat to medium/low. Cook for about 10-15 minutes or until the carrots are soft.

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Reduce the heat to medium and simmer until the vegetables are tender. In a large skillet, melt the butter and sauté the sorrel for 10 minutes. Transfer to the soup and bring to a boil. Reduce the heat and remove the bay leaf. In a heatproof bowl or measuring cup, use a fork to blend the sour cream with the flour.

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Turn the blender to medium speed, then remove the small lid on the top and slowly trickle in the oil. If your blender doesn't have this small hole, simply stop the blender and add the oil gradually. Add 1 hard-boiled egg and blend until incorporated. Adjust the levels of salt, vinegar, garlic, and bread to taste.

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Wash thoroughly the spinach in cold water, then chop finely. Add 8 cups of water to a pot and bring to a boil. Add the chopped spinach, chopped onions and sour salt. Bring back up to a low boil and cook for 10 minutes, then set aside and allow to cool somewhat, then into the refrigerator to chill. Pour the chilled soup into 4 individual bowls.