Main Course

Garlic, Lemon, Herb Baked Salmon

6E1B01DE-0795-4B7B-B9AE-CBA72D9873A2This garlic, lemon, herb baked salmon is absolutely delicious!!! Just a few minutes to prep and bakes in only 10-15 minutes! It is so juicy and flavorful, it tastes just like a gourmet restaurant salmon dish. I usually pair it with mashed potatoes, rice, or a salad. I got this recipe from my friend Candice, and it became an instant favorite in our family!

Garlic, Lemon, Herb Baked Salmon

sofiyababinov
This garlic, lemon, herb baked salmon is absolutely delicious!!! Just a few minutes to prep and bakes in only 10-15 minutes! It is so juicy and flavorful, it tastes just like a gourmet restaurant salmon dish. I usually pair it with mashed potatoes, rice, or a salad.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 2.5 LB Salmon Fillet
  • 3 TBS Olive Oil
  • Salt/Pepper to taste
  • Garlic & Herb Spice salt free. to taste
  • 1 Lemon to squeeze out the juice

Instructions
 

  • Wash the salmon fillet and tap it dry with paper towels. Line a baking sheet with foil (or use a glass baking dish) and brush the foil (or baking dish) with about 1.5 TBS olive oil.  Lay the washed/patted dry salmon fillet on the oil brushed foil (or baking dish). Brush another 1.5 to 2 TBS olive oil all over the salmon fillet evenly.
  • Preheat the over to the broil setting. Squeeze the lemon juice from 1 lemon onto the salmon fillet. Sprinkle salt & pepper on it. Then generously sprinkle the garlic & herb (salt-free) spice all over the salmon fillet. Using a cooking brush, rub the oil, lemon juice, and spices together on the salmon fillet.
  • When the oven preheats to broil, stick the salmon fillet in the over and let it bake on broil for 10 minute, uncovered. Then turn the oven off and let the salmon bake another 2 to 4 minutes, until slightly golden on top.
  • Take it out of the oven when ready to serve, cut as desired. I like to pair this salmon with mashed potatoes, rice, or a salad.

Notes

I like to pair this salmon with mashed potatoes, rice, or a salad.
Keyword 30 minutes, easy, Salmon, seafood

Roasted Red Bell Pepper & Gouda Soup

 

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My hubby and I first tried this delicious soup at Dean & Deluca restaurant, which unfortunately closed here in Charlotte, so I knew I had to recreate it at home. To my delight, it tastes almost exactly like Dean & Deluca! This soup is creamy, comforting and just perfect for a chilly day like today and was a hit with my boys. Super easy to make and it’s a gluten free/low carb recipe. Delicious and nutritious!

Roasted Red Bell Pepper & Gouda Soup

A recreation of Dean & Deluca's Roasted Red Bell Pepper & Gouda Soup. This soup is creamy, comforting and just perfect for a chilly day. The best part is how easy it is to make and that it’s a gluten free/low carb recipe. Delicious and nutritious!
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine American

Ingredients
  

  • 1 Onion finely diced
  • 3 Garlic Cloves minced
  • 2 TBS Butter
  • 1 17 oz. Jar Roasted Red Peppers
  • 2 14.5 oz. Cans Fire Roasted Tomatoes
  • 1 8 oz. Block Gouda Cheese shredded
  • 2 TBS Tomato Paste
  • 3 Cups Chicken Broth I make my own "Better Than Bouillon" broth
  • 1/2 Cup Heavy Cream
  • 1 tsp Oregano
  • 2 tsp Basil
  • 1.5 tsp Salt
  • 1/4 tsp Pepper
  • Oyster Crackers optional, for serving

Instructions
 

  • In a medium pot, melt 2 TBS butter on med-high heat. Add the diced onion and cook until soft and translucent. Then add minced garlic and stir for a minute until fragrant.
  • Add the roasted red peppers, fire roasted tomatoes, tomato paste, chicken broth, oregano, basil, salt and pepper. Mix until well combined. Bring to a boil. Then cover the pot with a lid, and simmer on low heat for 1 hour.
  • When soup is done simmering 1 hour, blend it with an immersion blender to a smooth pure (or use a blender or food processor then transfer back to the pot). Add heavy cream and shredded gouda cheese. Mix well and let it simmer on low for another 30 minutes.
  • Serve hot with some oyster crackers and enjoy!
Keyword easy, soup

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I’ll cover how to cook the ground beef and all the sides and condiments you’ll need.

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I'll cover how to cook the ground beef and all the sides and condiments you'll need.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 LB Ground Beef
  • 2 TBS Olive Oil for cooking the ground beef
  • 2 1.25 oz. Packets Taco Seasoning Mix 40% less sodium
  • 2 Boxes Taco Shells
  • 1 Large Tomato
  • 1 Romaine Lettuce
  • 1 8oz. Block Sharp Cheddar Cheese shredded
  • 1 16oz. Mild Taco Sauce optional, to top
  • 1 16oz. Container Sour Cream optional, to top

Instructions
 

  • Do all the prep work first. Wash and chop up the Romain lettuce, set aside in a plate. Wash and finely chop up the tomato, set aside in a plate. Shred the block of Cheddar Cheese, set aside in a plate.
  • In a large saucepan on med-high heat add 2 TBS olive oil. When the oil heats up, add the ground beef, break it into pieces using a spatula.
  • Add the packets of taco seasoning. You need 1 packet of seasoning for 1 pound of ground beef. I use a 40% less sodium brand because I don’t like my ground beef too salty. Mix thoroughly and cook until the ground beef has browned and is completely cooked through, about 15-20 minutes. Meanwhile bake the taco shells on 350 degrees in the oven for 5-7 mins until hot and crisp (be careful not to burn them).
  • Set up a “taco station” on the table with all the toppings in plates, the ground beef, taco shells, taco sauce, and sour cream. Everyone can build their own perfect taco!
Keyword 30 minutes, easy, Mexican

Herb & Olive Oil Rack Of Lamb

IMG_0464Tender and succulent rack of lamb, baked to a medium well, fall apart perfection! Super simple recipe, just marinate and bake. Don’t forget to marinate for at least 1 night. I usually marinate for 2-3 nights for the most flavorful and tenderizing results. My Mediterranean style Jasmine rice pairs perfectly with this rack of lamb for a delicious, restaurant quality, Mediterranean style dinner!

Herb & Olive Oil Rack Of Lamb

sofiyababinov
Tender and succulent rack of lamb, baked to a medium well perfection! Super simple recipe, just marinate and bake. Don't forget to marinate for at least 1 night. I usually marinate 2-3 nights for the most flavorful and tenderizing results. Pair this recipe with my Mediterranean style Jasmine rice!
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Prep Time 15 minutes
Course Main Course
Cuisine Mediterranean

Ingredients
  

  • 1-1.5 LB 1 Rack Of Lamb
  • 1 Small Bunch Fresh Rosemary
  • 1 Small Bunch Fresh Thyme
  • 2 Garlic Cloves minced
  • 1/4 Cup Olive Oil
  • Steak Seasoning to taste
  • Salt to taste

Instructions
 

  • Marinate the rack of lamb overnight or preferably for 2-3 nights for best flavor. To marinate the rack of lamb; wash and pat dry the rack of lamb and put it in a big bowl. Season the lamb with salt and steak seasoning on the top of it. Add the bunches of rosemary and thyme. Add minced garlic cloves. Pour olive oil all over the rack of lamb. Rub everything into the lamb, cover and refrigerate overnight or preferably 2-3 nights.
  • When ready to cook the lamb; Preheat the over to 450 degrees. Place the rack of lamb on a glass baking dish (or baking sheet covered with foil). Cover the lamb with another sheet of foil on top of it.
  • Bake on 450 degrees for 20 minutes. Then lower the heat to 350 degrees and Cook an additional 20 minutes. If you prefer slow cooked and more tender lamb, bake on 250 degrees for 3 hours, then take off foil at the end and broil for a few minutes to get the lamb golden and crispy on the outside.
  • Take the foil cover off the rack of lamb and place it back in the oven, uncovered, on 350 Degrees for another 10-20 minutes depending on how well done you like to eat your meat. I did just 10 minutes because I love a good medium cooked, kinda pink inside,rack of lamb. Yum!
  • Cut lamb evenly by the rack bones.
  • This rack of lamb pairs great with my Mediterranean style jasmine rice!
Keyword easy, lamb, meat

Mediterranean Style Jasmine Rice

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Mediterranean restaurant style rice. So flaky, flavorful and aromatic! The spices give this recipe a beautiful yellow color and appetizing aroma. Pair this rice with any kind of meat. I love it especially with my Herb & Olive Oil Rack of Lamb recipe (on my blog) for the perfect Mediterranean meal!

Mediterranean Style Jasmine Rice

sofiyababinov
Mediterranean restaurant style rice. So flaky, flavorful and aromatic! The spices give this recipe a beautiful yellow color and appetizing aroma. Pair this rice with any kind of meat. I love it especially with my Herb & Olive Oil Rack of Lamb recipe (on my blog) for the perfect Mediterranean meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 2 Cups Uncooked, Long Grain, Jasmine Rice
  • 3 Cups Chicken Broth I make my own "Better The Bouillon" broth
  • 2 TBS Butter unsalted
  • 2 Garlic Cloves minced
  • 1 tsp Turmeric Spice
  • 1/4 tsp Cumin Spice
  • 1 Bay Leaf

Instructions
 

  • If using "Better Then Bouillon" chicken paste to make your own chicken broth, in a small sauce pan boil 3 cups of water. When the water comes to a boil, add 3 tsp of the "Better Then Bouillon" paste and mix well, to make a hearty chicken broth and set aside.
  • In a medium sized pot, add the 2 TBS butter. When the butter melts add in the minced garlic, cumin, and turmeric spices. Sauté over medium heat for 2-3 minutes until the garlic has softened and spices give off a yummy fragrance.
  • Add the dry rice to the pot and stir to combine for about 3 minutes to slightly toast the rice.
  • Add the chicken broth and 1 bay leaf to the pot. Mix well. Bring to a rolling boil.
  • Cover with lid and simmer on LOW heat for about 15 minutes, until the rice is cooked through. I opened the pot and mixed the rice 2-3 times to keep it from sticking to the bottom of the pot.
  • Fluff with a fork and your rice is ready to serve! This rice reheats well.

Notes

This rice reheats well. I reheat it on a skillet on low heat with a TBS of butter.
Keyword 30 minutes, Mediterranean, rice, side dish

Potato & Squash Steamed Dumplings (Monti)

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These vegan steamed dumplings (or Monti, European) are super delicious! Easy and fast to make and very simple ingredients. I was happy to come up with a good, meat-less recipe for steamed dumplings for my vegan friends. I made a big batch of the potato, onion, and squash filling so that I can steam another fresh batch of these the next day as they do taste best steamed fresh! You can even make the filling a day in advance if you season it, add the olive oil to it, cover and refrigerate to use the next day. I made a big batch of the filling so we had these for dinner yesterday, and I have enough filling to make the other half for dinner today.

Potato & Squash Steamed Dumplings (Monti)

sofiyababinov
These vegan steamed dumplings (or Monti, European) are super delicious! Easy and fast to make and very simple ingredients. I was happy to come up with a good, meat-less recipe for steamed dumplings for my vegan friends. I made a big batch of the potato, onion, and squash filling so that I can steam another fresh batch of these the next day as they do taste best steamed fresh! You can even make the filling a day in advance if you season it, add the olive oil to it, cover and refrigerate to use the next day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine European
Servings 40 dumplings (8 servings)

Equipment

  • Dumpling Steamer Pot

Ingredients
  

  • 3.5 LB Gold Potatoes finely cubed
  • 2.5 LB Squash about half a large squash, finely cubed
  • 2 Onions finely chopped
  • 2 Packs "Nasoya" Brand Egg Roll Dough Sheets
  • 3 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Mrs.Dash Seasoning or any salt-free seasoning
  • 3 TBS Olive Oil for filling
  • 1/2 Cup Olive Oil to spread on each steam pot layer & to dip each dumpling into

Instructions
 

  • Do the prep work first. Peel the potatoes, cut them into small cubes, put into a bowl of cold water. Then rinse and change the water. When ready to use, drain out all the water. This is just to keep your potatoes from turning brown. Cut the squash in half. Wash and peel that half. Then cut it also into small cubes (same size as the diced potatoes) and set aside in separate bowl. Peel and finely dice the onions and set aside in separate bowl.
  • Put all the filling ingredients in a big bowl (drained potatoes, squash, and onions). Add 3 tsp salt, 1/2 tsp pepper. 1 tsp Mrs. Dash or any salt-free seasoning. Add 3 TBS olive oil and mix thoroughly.
  • Set up a dumpling making station. I do this by setting up a sheet of foil, the egg roll dough sheets, a small cup with water and a cooking brush.
  • Lay out an egg roll dough sheet. Add 2 heaping TBS of filling to each egg roll sheet. Using the brush, wet around the edges of each egg roll dough sheet with water.
  • Bring the opposite corners together and stick them together in the middle. Repeat with the other opposite corners. Seal together tightly so the dumplings don't fall apart while they steam.
  • Using another brush, brush olive oil onto each steam pot layer. I used 2 steam pot layers and fit 10 dumplings on each steam pot layer. (If I was making all 40 dumplings and using all the filling, I would use 4 steam pot layers, 10 dumplings on each steam pot layer).
  • Dip the bottom of each dumpling into a plate of olive oil and put them into the steam pot layers. Don't put the dumplings too close to each other or the dough will stick together. You should be able to fit 10 dumplings per steam pot layer in a standard sized steam pot.
  • Fill the bottom of the steam pot 1/2 way with water and bring it to a boil on high heat. When it comes to a boil, put the steam pot layers with dumplings onto the pot. Reduce heat to medium-high, cover with the lid on top, and cook for 30 minutes.
  • After 30 minutes, turn heat off, and let the dumplings steam for another 5 minutes. These are best served hot and fresh off the steam pot! However leftovers can be microwaved.

Notes

If you are making half the batch like I did, cover the rest of the filling with plastic wrap and put it in the fridge to make a fresh batch the next day for dinner. However if you have a bigger crowd, make all of the steamed dumplings. Trust me!
Keyword dumplings, easy, European, vegetarian

Lasagna Soup

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Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make. I got this recipe from my friend Liz and I’m so excited to share it with you all!

Lasagna Soup

sofiyababinov
Think yummy, hearty lasagna but in a comforting bowl of hot soup! Restaurant taste quality but so easy and quick to make.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 LB Mild Italian Sausage Ground Meat
  • 2 TBS Olive Oil for sautéing
  • 1 Onion finely diced
  • 4 Garlic Cloves minced
  • 1/4-1/2 tsp Crushed Red Pepper Flakes according to your spice preference
  • 1 tsp Salt
  • Pepper to taste
  • 2.5 TBS Tomato Paste
  • 1 Can Roasted Tomatoes
  • 8.5 Cups Chicken Stock or Broth I make my own "Better than Bouillon" Broth
  • 2 Bay Leaves
  • 8 Oz. Rotini Pasta
  • 1/4 Tsp Basil
  • 1 16 Oz. Block Mozzarella Cheese shredded, to top the soup
  • 1 16 Oz. Block Parmesan Cheese shredded, to top the soup
  • Sour Cream optional, to top the soup

Instructions
 

  • If making your own chicken bouillon; fill a medium pot with 8.5 cups filtered water and bring it to a boil. When it comes to a boil, turn burner off and add 8.5 tsp of "Better Than Bouillon Chicken" paste. Mix well and set aside.
  • In a large frying pan, heat 2 TBS olive oil. Add the ground mild Italian sausage meat  and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is cooked through and browned.
  • Add 4 minced garlic cloves to the pan. Then add 1 tsp salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you prefer, I do 1/4 tsp). Add 2.5 TBS Tomato Paste. Mix thoroughly. Add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes, then mix.
  • Transfer everything from the frying pan to the pot of chicken bouillon (or chicken stock) and bring to a boil. Add 2 bay leaves. Turn down to low and let it simmer, covered, for 30 minutes.
  • After 30 minutes turn up to medium and add 1/4 tsp basil. Add the pasta to the soup and let it cook until pasta is soft and cooked through (about 10-15 minutes). Be careful not to overcook the pasta.
  • Ladle soup into bowls. Garnish each bowl of soup with shredded mozzarella and parmesan cheeses, according to your preferences. Add sour cream (optional).

Notes

This soup reheats easily! Just simmer desired amount in a small pot, on low heat, for 5-10 minutes.
Keyword easy, Italian, lasagna, soup

The Best Steak Marinade Recipe

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Grilling is one of my favorite things about summer time! I have finally found the best marinade recipe for grilling steak. Keep in mind that you want to let the steak marinate for at least 4-8 hours so marinate it either the night before or the morning of the day that you plan to grill. Try marinating your steak this way next time you grill and I know you will love it!

The Best Steak Marinade For Grilling

Grilling is one of my favorite things about summer time! I have finally found the best marinade recipe for grilling steak. Keep in mind that you want to let the steak marinate for at least 4-8 hours so marinate it either the night before or the morning of the day that you plan to grill. Try marinating your steak this way next time you grill and I know you will love it!
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Prep Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 Steaks

Ingredients
  

  • 2.50-3 LB Steak (T-Bone, Top Sirloin, or your choice) T-Bone, Top Sirloin, Fillet Mignon (your choice)
  • Steak Seasoning
  • 3 Garlic Cloves
  • 1/4 Cup Low Sodium Soy Sauce

Instructions
 

  • Wash your steaks and pat them dry with paper towels.
  • Season each steak, individually, on both sides with steak seasoning. Don’t go crazy with this seasoning as it contains a lot of salt and you don’t want to overdo it. You do not need to add any additional salt at all since steak seasoning already contains salt, and because you will be adding soy sauce so the salt from that will also absorb into the meat.
  • Put all seasoned steak into a big bowl. Add the soy sauce and pressed garlic cloves to the steak. Mix together, cover, and let the steak absorb the soy sauce. If you feel it’s not enough soy sauce, add a few more spoons. Or if you are marinating more steaks, add more soy sauce accordingly.
  • Let steak stand and marinate in the fridge for at least 4 hours. I usually marinate the night before grilling or the morning that I grill. It's best to give it at least 4-8 hours to marinate.
  • Grill steak on the grill as you normally would. You can also cook it on a skillet with butter but grilled steak is definitely my favorite.
Keyword easy, grilling, marinade, steak

Grilled Veggie Kabobs

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Tender, succulent veggies, marinated in this special sauce and grilled to perfection. These grilled veggie kabobs are great to pair with grilled steak or meats. Super simple to prepare, healthy and of course absolutely delicious!

Grilled Veggie Kabobs

sofiyababinov
Tender, succulent veggies, marinated in this special sauce and grilled to perfection. These grilled veggie kabobs are great to pair with grilled steak or meats. Super simple to prepare, healthy and of course absolutely delicious!
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating time 4 hours
Total Time 5 hours
Course Side Dish
Cuisine American
Servings 15 Kabobs

Ingredients
  

  • 1 Small Eggplant
  • 1 Bell Pepper orange, red, or yellow
  • 1 Onion
  • 2 Yellow Squash
  • 3 Zucchini
  • 1 8 oz. White Mushrooms

Marinade Sauce

  • 6 TBS Mayonnaise
  • 3 TBS Barbecue Sauce
  • 1.5 tsp Steak Seasoning
  • 1 tsp Mrs.Dash or any other salt-free seasoning
  • 1/2 tsp Garlic Powder

Instructions
 

  • Do all the prep work first. Wash and cut all the veggies into kebab sized pieces (about 1 inch) and put them into a large bowl.
  • In a separate small bowl mix together the mayonnaise, barbecue sauce, and spices together to get a smooth marinade sauce.
  • Pour the marinade sauce over the veggies. Mix and let it stand to marinate for at least 4 hours. I usually marinate the morning of the day we grill the kabobs.
  • Soak the bamboo skewers in water for 20-30 minutes and pat them dry before putting the veggies on them. This is so the bamboo sticks don't burn easily while grilling.
  • About 30 minutes before you grill, put the veggies on wooden skewer sticks. No particular order but I like to have a variety of all veggies on each stick.
  • Grill the veggie skewers on the grill along with meat, steak or anything else you are grilling. They take about 30 minutes to grill to perfection. You can just lay them down on the grill, or get a grill basket and grill the veggie kebabs in the grill basket.
  • These are especially delicious with steak or grilled meats!
Keyword easy, grilling, side dish, vegetarian

Chicken, Veggie, and Buckwheat Soup

IMG_0352This chicken, veggie, and buckwheat soup is a new favorite recipe in our home. I have been making it every week for the past few weeks. It is a nice twist on the traditional chicken soup recipe. The sautéed blend of veggies give it a wonderful flavor and substituting buckwheat for the noodles makes it so different and refreshing, yet so filling and satisfying! I make a big pot to last us 2 days and we enjoy every spoon full. I think this is the only soup that I could never get tired of eating lol. I originally got the recipe idea for this soup from my sister in law, Liliya. However I adapted it and created my own version of her recipe. My picky 5 1/2 year old says this is his new favorite soup, so that says a lot. The best part about this soup is how super easy it is to make, probably the easiest soup recipe ever! I hope you guys enjoy it as much as my family does!

Chicken, Veggie, and Buckwheat Soup {Yields 1 big pot, Serves 12-14}

Ingredients:

  • 4 Chicken Thighs (Bone in, Skin off before cooking) Organic is best
  • 1 1/4 Cups Buckwheat (Washed)
  • 5 Celery Ribs (diced small)
  • 4-5 Carrots (1 big carrot shredded, 3-4 carrots diced into thin circles)
  • 1 Large onion (diced small)
  • 1 pack Mushrooms (sliced thin)
  • 1 bunch Dill (chopped small)
  • 3 Garlic Cloves (minced or through garlic)
  • 1 TBS Salt
  • 2 TBS “Better then Bouillon Chicken” paste
  • 1 tsp Mrs.Dash or other Salt Free seasoning
  • 18 Cups Water
  • 2 TBS Olive Oil (for sauté)
  • 1 cube chicken bouillon

*I use all ORGANIC veggies for this soup, tastes so great!!!*

IMG_0347Directions:

1) Do the prep work first. Take the skin off ( discard it) wash the chicken thighs, and set aside. Wash all the veggies and cut them, set them all aside into a bowl or plate.

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2) Set a large pot with 18 Cups water on High heat. When it comes to a boil, turn down to Medium heat, add 1 TBS Salt and 2 TBS of the “Better Then Bouillon Chicken” paste. Add the 4 chicken thighs to the pot. Cover and cook for 30 Minutes. *Meanwhile move on to step 3.

3) Set a pan with Olive Oil on Medium heat. Add the diced veggies; the diced onion, diced celery, carrots both shredded and diced, and sliced mushrooms. Sauté, mixing for about 8-10 minutes until veggies are soft and cooked through. Wash the buckwheat.

4) When the chicken thighs have cooked through (after 30 minutes) Take them out of the pot and set aside in a plate to cool down. Add the washed buckwheat to the soup pot. 5 minutes later, add the sautéed veggies into the pot. Add the 1 tsp Mrs.Dash or other salt free seasoning, and add 1 chicken bouillon cube. Let it cook for about 15 minutes, until the buckwheat is soft. *When buckwheat is soft and ready, that means the soup is done!

5) When soup is done, add 1 bunch chopped dill (no stems) and add 3 minced or pressed garlic cloves. Cover the soup with lid, turn burner off, and let soup stand for at least 10 minutes for the flavors to blend.

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6) To reheat, pour soup into smaller pots, as much as you will eat, and heat up on medium heat. This soup tastes just as great on the 2nd or 3rd day!

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