Food Trends: Souped Up
Vegan Tortellini Soup by @brothmonger
It’s easy to say soup is trending in the cold winter months, but it’s become a mainstay in all seasons and climates and is poised for prominence on menus this year. Soup checks all the trend boxes this year- nostalgia, health, whole vegetable, and animal use, sustainability, and the list goes on and on. It’s as convenient and delicious as it is diverse. From slurping noods to soupy dumplings to hearty veggies stews and chili to refreshing takes on gazpachos and cool Levantine yoghurt-based soups- grab a bowl, because soup is on.
Our local picks: Ever since Pittsburgh food legend Rick Sebak turned us on to the Brothmonger via Instagram, we cannot get enough. Follow along to score the goods from this highly coveted soup star. The Seafood Sausage Gumbo post had us drooling and scrambling to DM for our share.
Have a bowl or three at home with Black Radish’s soup subscription that usually pops up late winter. Chef Kate Romane & crew drop homestyle pints of the good stuff and house-made focaccia to your doorstep.
Duncan Street Sandwich Shop in Millvale always has something delicious and creative in the pot- we recently went in for seconds on their Spicy Coconut Vegetable Soup.
Everyday Noodles in Squirrel Hill gets a solid shout out for their soup dumplings. There’s an art to eating them, but we’ll let you figure it out-it’s part of the fun.
If you want to get extra Pittsburgh, head to Square Cafe in Regent Square for the Pierogi Soup.
Do not miss the best French Onion Soup—hands down spoons up—in all of Pittsburgh at Spirit & Tales.
And if plant-based soups are your jam Reed &Co has you covered and cleansed.
Send noods… and Pho: The noodle soup and Pho joints popping up all over town really do deserve their own category. Each has die-hard followings, so ask around for recommendations- someone you know will have a very strong opinion. We love Tram’s Kitchen, Two Sisters, and Pho Minh for starters.
Soup can be leftovers reimagined or a simmering eight-hour stock when inspiration calls. Here are some more of our favorites to try in your home kitchen.
Stocked Up
Making stock is a delicious way to utilize scraps and leftovers so that nothing is wasted. Basic stock follows a common process with just a few variations depending on the stock you wish to make. The following recipes suggest the base and common ingredients, but the variations are endless!
Lentil Soup
Italian tradition says lentils are good luck. Sometimes lentils make their first appearance of the year on January 1, at the cenone (big dinner) shared by family and friends in the afternoon. Chef Michele Savoia of the South Side’s Dish Osteria says that anytime you eat lentils, they bring good fortune.
Tomato Gazpacho
Justin Severino, the culinary creative of Morcilla and Salty Pork Bits, likes to share a meal with friends and family. The magic in the cooking joins the magic of laughter and conversation…and that’s how memories are made.
12 Month - 6 issue subscription
Indulge in the taste spring with this delicious Cherry Galette