You can use frozen monkfish and prawns, allowing them to defrost first.

In Soviet times, Rassolnik was a classic and a very popular recipe. The recipe is said to have been invented in Leningrad, now Saint Petersburg.

To prepare coriander roots for use in the curry paste, remove all the fibrous small brown off-shoots from the main root by scraping with a teaspoon.

To remove lobster meat from shells: cut the cooked lobster tails lengthwise, loosen the meat with fingers and pull it out in one whole section.

Solanka is characterized by its salty-sour taste. It may come in several versions (meat, fish or mushroom), depending on the stock and ingredients used.

In Soviet times, Rassolnik was a classic and a very popular recipe. The recipe is said to have been invented in Leningrad, now Saint Petersburg.

Gochujang can be found in Asian markets under the English name of Korean chili paste or hot pepper paste.

Please refer to The Basic Cookbook for the Chicken stock paste recipe.

Prepare the vegetable stock paste featured in The Basic Cook Book without parmesan and with vegan wine for a vegan variation of this paste.

To make your own Chicken stock paste, please refer to the recipe on Cookidoo®.

This traditional Polish recipe was contributed by Grace Mazur, Managing Director of Thermomix in Australia and New Zealand. The Polish dumplings (also called "uszka") are often referred to as "Polish Christmas ears" and are traditionally served in borscht at Christmas.

In steps 2 and 3, the onions can be sautéed for up to 15 minutes to increase caramelisation. Brown residue may stick to the base of the mixing bowl. Scraping as indicated at the end of steps 2 and 3 will allow the residue to dissolve in step 4.

Please refer to Cookidoo® for the Chicken stock paste recipe.

Translucent high-fibre Konjac noodles are made from the root of a plant and contain virtually no kilojoules.

Sauté the onions up to 15 minutes to increase caramelization although some may stick to the bottom of the mixing bowl.

Miso paste is a staple of Japanese cuisine, made of fermented soybeans. It is a savory paste commonly used to give depth and flavor to soups and may also be used to make sauces and marinades. It can be found in Asian grocery stores or in the international section of general supermarkets. If you can't find miso paste, use 2 teaspoons chicken or vegetable stock paste instead.

Probably one of the most ancient and famous soups in Thailand, the spicy Thai seafood soup, also called Tom Yum , is a Thai food icon, known for its distinct sour and hot flavours with the generous use of fragrant herbs. This soup consists of a basic broth flavoured with fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and chilli peppers.

Refer to The Basic Cookbook for the Chicken stock paste recipe.

- For a thicker soup, add a little beurre manié (5-10 g each of butter and flour, kneaded together in a small bowl) after the blending in step 8, and cook |*2 min/95°C/speed 2

Fish balls are best made from fresh fish bought from the market on the same day.

The quintessential comfort food, chicken broth with dumplings is a perfect way to ward off winter chills or to enjoy as a light spring or summer lunch. The dumplings can be served with other soups too, or on their own as a side dish – they’re perfect for soaking up sauces.

For added flavour and texture, lightly pan-fry the prepared yong tau foo in a little oil before adding it to the soup.

Gochujang can be found in Asian markets under the English name of Korean chili paste or hot pepper paste.