So, last week I made soup. Buckets and buckets of it. And I am still not sick of it. Good thing becuase the weather is gettin nothin but colder. Drove through some snow yesterday on my way home from my weekend off in the city ("The city", as though it were the only one...)
Beets! Look at these darn things! Bottom photo is the white and yellow beets after they were peeled - they looked like a sunset-the top photo is of the beets just out of the oven, sort of scabby and homely looking before the Cinderella effect of peeling them. The fuschia beets went into a big pot of borscht. (front L burner).
And here is the recipe! (It is my Babka's and she is Ukrainian so I don't need to tell you that it is a darn fine borsht. She spells it Borsch. ?)
1 medium onion diced
1/2 cup green peas
1/2 cup potato, diced
1 cup carrots, diced
1/4 fresh dill, chopped (VERY IMPORTANT)
2 tsp salt or to taste
2 Tbsp lemon juice or vinegar
1 cup or more cream (also good without but....)
1 few fresh garlic leaves if available, chopped
1/2 cup broad beans or fresh green beans diced
8-10 small to medium beets with stalks and leaves
5-8 cups of water or stock of any kind (I usually just use water and it is very tasty).
Wash and peel beets. Rinse leaves and stalks well. Dice beets and put in a large soup pot and water or stock. Bring to a boil and let simmer 10 minutes. Then add all other vegetables, including diced beet stalks. Keep leaves aside for now and add about 5 minutes before other vegetables are cooked. Do not overcook the vegetables. Remove from heat and season to taste with S & P. Add cream and stir gently. Serve with a spring of dill (or lots, chopped) and a dollop of sour cream or a swirl of heavy cream floating on top. Serves 6-8 people.
The back burner was a potato and leek soup - Julia Child's out of Mastering the Art of French Cooking. And the rest of my fridge cleanup went into a pot of cheesy cauliflower soup with parsley dumplings on top. And here is that recipe, my mom's:
Golden Cauliflower Soup
3 carrots, diced
2 ribs of celery, diced fine
medium onion, chopped
1 small head of cauliflower chopped up smallish
1/4 cup butter
1/4 cup flour
1 1/4 cups shredded cheddar
2 cups milk
Ina Dutch oven, melt the butter and cook a medium onion chopped up till tender. Sprinkle flour over this and blend well. Stir in milk and cook stirring constantly till thickened. Pour in the stock and veggies and turn to simmer. Salt and pepper to taste. Drop Parsley Dumplings by teaspoon into soup (recipe below). Cover tightly and cook over low heat for 20 minutes. Then gently stir shredded cheese into the soup until melted. Serve hot - full meal deal.
Parsley Dumplings (I loooooooooooooooooves dumplings)
1 cup all purpose flour
1/2 tsp salt
2 Tbsp oil
2 tsp baking powder
3/4 cups milk
2 Tbsp fresh parsley or 1 tbsp dried
Stir together dry ingredients. Add parsley. Combine milk and oil and add to dry ingredients all at once and stir only until flour is moistened. Plop spoonfuls into soup! (see above).