Dutch European World Cuisines Soups and Stews

Dutch European World Cuisines Soups and Stews

Dutch soups and stews that are native to that region.

See Also:

Dutch Split Pea Soup - Vegetable broth with leeks, potatoes, turnips, carrots, and liquid smoke.
Dutch Leek Soup - Made with wheat flour, milk, bouillon, cream, and shredded edam or gouda cheses.
Dutch Vegetable Soup with Meatballs - Bouillon-based soup containing veal or beef, egg, milk, carrots, and celery.
Dutch Pea Soup - Consists of cubed ham, celery, carrots, and leeks.
Mosselsoep (Mussel Soup) - Easy recipe using carrot, onion, and celery.
Hachée (Hash) - Stock-based stew containing beef, flour, raisins, and onion. Uses metric.
Watergruwel (Berry Soup) - Cold dish that can be stored for at least one week in the fridge. Amounts and types of fruits can be varied.
Bruine Bonen met Appels en Spek (Beans with Apples and Pork) - Contains brown beans, pork, and molasses. Uses metric.
Linzensoep (Lentil Soup) - Calling for wheat bread, bacon, leeks, ground beef, potatoes, and carrots. Uses metric.
Erwtensoep (Dutch Pea Soup) - Uses pig's foot, potatoes, ham hock, and kielbasa.
Dutch Green Split Pea Soup - Uses Canadian-style bacon, potatoes, leeks, and kielbasa.
Ratjetoe (Ratatouille) - Made with hamburger, cheese, bouillon, and potatoes.
Dutch Vegetable Soup - Combines lima beans, corn, cabbage, turnips, flour, and milk.

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