Well, at least one piece is beef! It's mostly potatoes. I love potatoes. Also homemade beef neck stock!
this post was submitted on 10 Jun 2026
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I am so angry that I have developed an allergy to carrots... so many, many good soups that I simply cannot eat anymore... welp, I'm using Cajun Holy Trinity instead of Mirepoix now so some things work, but a good root-vegetable stew is simply not the same without carrots.
huh, i've never tried the cajun holy trinity in my soups. it have to be a green bell pepper or can i throw in a poblano instead?
Oh HT is definitely a step down from mirepoix, but beggars can't be choosers and my irritable bowel is very angry with carrots. I have no idea how poblano tastes, I have never found those in Germany. I usually substitute green bellpepper with red banana pepper and use three parts onion, one part celery and one part pepper.
My belly is happy with those as aromatics and if I use just a little garlic, enough bay leaves and some dried juniper berries a soup or stew with some meats still gets a very rounded flavour profile.
I disagree with your beggars cannot be choosers. Sounds like you did the "I hate gut problems but love deliciousness too much thing" I did and taught yourself how to cook (well).
It's surprising how much carrot shows up in everything. You only eat homemade soups too? (my trigger is chicken don't tell anyone my secret weakness, so all those chicken broths are not fun for me)
Dark gods yes! I used to eat carrots daily as a young man and I miss the taste of it, but Goddam it's impossible to get away from. It's a cheap filler so it's in every frikking ready-to-eat meal and most salads, it somehow shows up in currys and in sweet & sour sauces, both places where carrot originally should not show up. I'm lucky I don't react to carrotin because that's used as red food coloring everywhere.
So yes, I had to resort to making my own soups and stocks. It's a good thing I have always enjoyed cooking because it's become a necessity just to avoid daily cramping and diarrhea, because practically every other soup is made with carrots, at least in the broth. I imagine it's similar with chicken broth. (Which I also usually stay away from, because it's often based on a vegetable broth).
Poblano is an ancho before you dry it. A little heat, great flavor. They make excellent stuffed peppers (there's a Mexican food name for that but I forget)
That sounds delicious
Chile relleno. That's the name of the dish