Borscht – from my friend, Kim C.There are a million different versions of borscht on the internet, but this is how I made mine.
I put two potatoes, beet tops, one chopped onion, a few carrots, one bulb celeriac root, 1tsp vinegar, and 3 Bok Choy in with a roast in a crock pot on low. Let cook for 10 hours. Then throw out beet tops. Bake 3 beets in oven until fork tender and peel. After everything is cooked and cooled down a bit, put the beef broth, potatoes, celeriac root, peeled beets, carrots, into blender a little at a time until everything is smooth. Serve with a dollop of sour cream and a sprinkle of dill. Salt and pepper to taste. Put a tsp of lime or lemon juice if you would like.
My favorite winter soup! Butternut squash is a treat you will come to relish. I don’t remember eating winter squash as a child and this particular soup is now my favorite during cooler months.
3 butternut squash (cook, deseeded, mashed)
1/2 cup olive oil
3 tsp of ground ginger
8 cups vegetable stock or chicken stock
2 tsp sea salt
1/8 tsp cayenne pepper
After the butternut squash is prepared. .just put everything in a crockpot or stock pot … if you have a stick blender. .you might want to use that. .or if you need to, use your blender and put some squash and soup mixture in the blender and blend until everything is very creamy.
Can’t tell you why, but this potato soup just DOES IT! We are all crazy about it. Creamy with no cream, warm and filling. A fall/winter favorite! No dairy and super easy ingredients! My 2nd oldest son makes this for us frequently. He’s a pro and when he gets that “potato soup” craving, we just leave it to him!
8-10 cups diced or shredded potatoes (I leave the skin on for extra fiber and minerals)
½-1 onion diced
2-4 TBL coconut oil or butter, your choice
enough water to cover potatoes
1-2 Tablespoons sea salt (add more if needed)
3-6 cloves garlic, pressed
3-6 stalks celery, diced
3-6 small sweet potatoes cut into medium size chunks (you will remove these later and blend them and then pour back into the soup) Or sub in Carrots. .. .(more seems to be better than less)
Put oil in a stock pot, then add onions, potato and water. Prepare the other veggies and add them as you go along. Cook on medium to low heat. Put celery and sweet potatoes on top.
After veggies are all cut and in the pan, be sure you have enough water to cover all veggies. Continue to cook on low heat until everything is tender.
Take sweet potatoes and most of the celery, along with some of the potatoes (3-4 cups worth) blend in a blender and then pour back into the soup.
Hope you love it as much as we do!
Use salt while cooking and then add more as you serve the soup.
Enjoy! This soup seems “cheesy” but doesn’t have dairy in it.
Santa Fe Soup is a crowd pleasing recipe. This soup will last for a few days and is very hearty. We eat this every year in Colorado because it’s THE perfect soup after a long day of skiing.
3 C pinto beans dried (rinse & soak overnight then drain and rinse) cook covered with water (lid on for nice soft beans) until tender (approximately 2-3 hours) In a hurry just use Ranch Style Beans (4 cans).
2 cans 10 oz Rotel (or your fresh salsa with green chilies 2 Cups)
2 cans 14 oz whole kernel corn drained (sub fresh off the cobb corn 3 Cups)
2 cans 10 oz Ministrone
1 large onion chopped
OR SUB THE MINESTRONE WITH:
1 Cup each: chopped celery, carrots and potatoes
1 Cup frozen or fresh English peas
1 Cup shell macaroni (add dry)
1 tsp garlic powder (or use fresh)
1 tsp cumin, 1 tsp chili powder, 1 ½ tsp salt
Like it hot and spicy….add ½ to 1 tsp at a time and taste test.
For the meat lovers version add:
2 lbs ground meat (beef, venison, or turkey) brown with onion then add to rest of ingredients.
Simmer on medium to low heat for 30-45 minutes until macaroni and fresh veggies are tender but not mushy.
Garnish with sour cream, chips and cheese if you like.
This makes a lot so use your largest soup pot; it will be to the brim. Leftovers keep well in Mason jars in the frig for 2-3 weeks. You can freeze everything well except the macaroni, so leave out the macaroni if you are planning on making lots to freeze. You can always add cooked macaroni when ready to serve.
Bone broth encourages gut health along with perks like better hair, skin and nails. . .make some today and see what you think. Broth made well is rich in vitamins and minerals. If you don’t want to drink the broth, use it in soup or rice preparation. Freeze broth so you always have some on hand.
3 Qts. Purified Water
1 Tblsp. Apple Cider Vinegar (Bragg’s is my favorite brand)
4-6 Tblsp. Coconut Oil
1 Medium Organic, Free-range or Kosher Whole Chicken
8 Organic Carrots, Sliced
6 Stalks of Organic Celery, Sliced
2-4 Organic Zucchini, Sliced
3 Medium-Sized Organic White or Yellow Onions, Peeled and Diced
4 Inches Ginger, Sliced
5 Cloves Garlic, Peeled and Diced (Omit if you have upper GI problems or severe heartburn.)
2-4 Tbl. Sea Salt
1 Large Bunch Of Parsley
Preparation: Place the purified water in a large stainless steel pot, add apple cider vinegar, and let stand for 10 minutes.
Add the oil, chicken, vegetables, ginger, garlic, and sea salt; and bring to a boil over high heat.
Let boil for 60 seconds, then lower the heat and simmer for 12 to 24 hours.
About 30 minutes before removing soup from the heat, add the parsley.
Remove the soup from the heat.
Allow soup to cool then remove the chicken meat from the bones and use for other meals.
Choose to strain the broth or blend all the vegetables and enjoy a thick broth.
We often pick out the carrots, celery and zuke pieces and eat them while we are de-boning the chicken.
Pour the broth into quart jars.
This recipe is adapted from the book “Restoring Your Digestive Health”.
Oh the goodness! Nutritionally superior to any soup you can buy in a can. Home cooks used to make whole bird chicken soup and glean all the goodness they could from the chicken. Rich in gelatin and vitamins and minerals. Chicken soup is good for you and easy to make enough for several meals.
Start with a large stainless steel pot and put 4 Tbl butter in the pan. Warm the pan and add onions to saute’ them thoroughly.
Add spices like basil, bay leaf, onion and garlic to the water to flavor the chicken/broth.
Your house is going to smell EXCEPTIONALLY good at this point. Press in garlic and begin adding water.
Put your WHOLE, rinsed chicken in the pot and add remaining water. I usually eyeball this and fill it close to the top. Heat up the pan and add all other ingredients. (save back carrots if you want them firmer at the end)
The only mistake you can make is heating the butter too hot and burning the onions or over filling your pan. Go slow and easy and pretty soon, you will have a large pot filled with veggies and a whole chicken.
Cook your soup on medium/high heat until you see a light boil and then turn down to simmer for several hours. (you can make this and allow it to simmer all night if you want. . .some say you will extract more nutrient that way!)
1 Hour before serving, take the entire bird out and let it cool. Pull off all meat and put it back into your soup in tasty bite-sized pieces! Add in carrots or other veggies and simmer 30 more minutes.
Oftentimes, we will save the bones and leftover bits and create more broth so we have a base for other soups. Simply put the leftover bird parts in a pan, add pure water and cook to your hearts content. . .several hours is fine. Always add onion and garlic and you will have a delicious, nutritious base.
Anytime we want our soup to go further, we cook quinoa or brown rice and serve that with the soup.
This soup goes especially well with the Barley Bread (with Thyme added)