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Glorious Soups! And a Recipe for Country Style Beet Soup
Submitted by Pam on Sun, 01/17/2010 - 18:55
1 1/2 quart chicken broth
Another wonderful, nourishing soup recipe to share!
But before I get to that - on the way to this post, I encountered two more delicious soups shared recently on two other blogs I follow!
Since it is January, and still cold and dark and rainy, my need for big hot bowls of lovely soup has not diminished! So I made them both!
And we enjoyed them so much, I decided to pass them on to anyone who might have missed them!
SWEET POTATO AND CORN SOUP
Avital recently shared the recipe for this very versatile soup on her blog "This and That". I could tell immediately it was a perfect base for adding a few ingredients I often use when preparing Mexican food - green chile, cumin, sour cream and cheese! And I added a little Emeril's Essence - just LOVE Emeril's Essence - and used chicken broth instead of water.
Avital recommended running the soup through a blender, but I chose to partially mash the vegetables with a potato masher! We tend to prefer chunky soups.
Don't delay, give this one a try while it is still January!
And while you are visiting Avital to get her recipe, make sure you don't miss these recent posts - "My Ten Favorite Photos of 2009" and "First Solar Eclipse of 2010". Avital is passionate about photography and it shows in every image she posts! Subscribe right now so you don't miss a single image!
As a result of pleas from some of her fans, Angie gave up her secrets for making green pozole on her blog "At Home in Mexico".
Pozole has been a favorite holiday treat for many, many years in my home, but I have always made it with red chile. Angie makes her pozole with green chile and tomatillos - and it is delicious!
I used what I already had in the house, so I made mine with 1 pound of pork, 2 - 29 ounce cans of hominy, a quart of chicken broth and in place of the radish greens and cilantro I used up some chard left over from the sausage soup! And the best part is that we still have enough Pozole Verde left for dinner tonight!
Angie just posted this beautiful, heartfelt message reflecting on her experience of surviving the 1985 quake in Mexico and insight into the horror the people of Haiti are experiencing. She urges every one of us to find some way we can be of help and reach out with hands and heart to the people of Haiti. It is very apparent in her message that Angie has a very big heart - a trait she shares with the people of Mexico.
BEET, VEGETABLE SOUP WITH PORK (Also known as Winter Borscht)
A couple years ago, my sweetie and I happened upon a little restaurant/bar that was serving "Winter Borscht" as the soup of the Day. My sweetie loves Borscht - standard blended variety - and without hesitation ordered a bowl.
"Winter Borscht" turned out to be something completely different than what he was expecting! And it was absolutely delicious.
Several months later, a generous young Russian woman working in my doctor's office gave me a general idea of how to make a vegetable borscht which included the addition of pork. And so now, I can make this soup for my sweetie! And I do so often! It is easy and it is healthy. And to use a word again I have already used too many times in this post - DELICIOUS! Even if, like me, you are not a beet fan - you will love this soup - beets do not overwhelm the many other flavors present.
Beet, Vegetable Soup with Pork
1 pound pork (country ribs or pork shoulder steak are good choices as they do not dry out during cooking)
1 1/2 quart chicken broth
1 teaspoon Emeril's Essence
1 medium onion (chopped)
3 medium carrots (peeled and cut into bite-size pieces)
2-3 stalks celery (cut into bite-size pieces)
2-3 cloves garlic minced
4 to 6 medium beets ( remove skin and cut into bite size pieces)
1/2 bunch of chard or tops from the beets
2 medium potatoes (peeled and cut into bite-size pieces)
1 generous teaspoon Herbs Provence
1 teaspoon dill
salt and pepper to taste
Optional: 1 to 2 cups shredded cabbage. I don't use it but my friend told me it is almost always added.
Cut the pork into bite-size cubes and place in the soup pot with the broth and Emeril's Essence. Bring to a boil, turn down the heat and simmer about 40 minutes.
Add onion, carrots, celery and garlic. You can saute them first or not - I have made it both ways and there really is no difference so I don't bother anymore!
Add the beets, greens, Herbs Provence, salt and pepper, and cabbage if you are using it. Simmer for 45 minutes.
Add potatoes and and dill and simmer about 10 minutes.
If you happen to have a few leftover veggies like brocolli, zuchini, green beans - toss them in now too!
Taste and adjust the salt and pepper.
Serve with a dollop of sour cream on top if you wish. Great soup with or without the sour cream!
It's cold outside! Eat lots of soup!