Keep "soup greens" once done cooking?
I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if they are just to be used as flavor or as ingredients. For instance (partial recipe):
1/2 oz dried mushrooms
2 med. onions
1 leek
2 stalks celery
2 carrots
1 parsnip
...
Simmer mushrooms and vegetables until thoroughly done, about an hour.
Cut mushrooms into thin strips and return to pot.
...
This would imply to me that the other vegetables should be discarded. Is that accurate?
Best Answer
Polish-style soups typically keep all the vegetables used for cooking. You may do the same with veggies as with mushrooms - chop and drop back into the soup. An exception done by some is parsnip root.
Unless... it is Christmas-eve mushroom soup (eg. from Mazowsze, central Poland) - then you grind the vegetables into the dumplings mushroom filling. The dumplings are served in the soup anyway.
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How long can I keep cooked collard greens?
Cooked collard greens last up to a week when you keep them in the fridge. No more than 3 to 4 days is preferable.How do you store cooked collard greens?
You can freeze collard greens that have already been cooked for up to 12 months, placing them in small plastic bags and allowing them to freeze as-is. Some of the best meals can be spiced up by adding a few of the already cooked collard greens during the cooking process.Can collard greens soak overnight?
I know some people soak their greens as long as over night to remove any bitter flavor. However, through trial and error, I have found that the extra soaking time isn't necessary. 10 minutes will do and your collards won't be bitter.How long will collards keep in the fridge?
Pre-washed and chopped, ready-to-eat, fresh collard greens are also available in the market. MSU Extension recommends storing unwashed greens in moist paper towels and placing in sealed plastic bags in the crisper drawer of the refrigerator. They will keep about three to four days.RECIPE: Easy SUPER Green Soup!
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Answer 2
When making soups, very few things ever need to be discarded (bay leaves or lemongrass come to mind as some that should be discarded when done). However, this recipe sounds like it means that when the vegetables are done, including the mushrooms, to pull out the mushrooms and cut them and return them to the pot (but this step seems very optional since it really won't affect anything other than the texture of the soup -- big chunks as opposed to bite-sized chunks of mushrooms).
Most of the other vegetables in this recipe are what are known as "aromatics" and they are usually used to start a soup and you definitely don't want to discard them when done. You can however carefully blend the soup to make the texture smoother and creamier if you desire (or leave them as is for a rustic-style soup).
Other greens that sometimes are better when added during the last 10-30 minutes of cooking time are leafy greens like kale, parsley, etc. because the reduced cooking time will leave them brighter green than if they had been in the pot the whole time.
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