De Ma Cuisine

Soups Archive

Wednesday

11

April 2012

1

COMMENTS

Rachel’s Borscht – Episode 18

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Legacy, Soups, This Week's Feast, Thoughts, Vegetables, Vegetarian

I missed Oma this past weekend especially. She used to make a traditional Easter bread called Paska. I thought of her as I made it. Since I’m missing her, since I have some beets to use, and since the weather is cool right now, I’m making Borscht for this week’s episode of A Cooking Show with Rachel O. Oma made the best Borscht. Mine is not as good. I’m not sure I could ever make anything as good as she did. Not being self-deprecating, she was just a great cook.

Borscht traditionally has things like cabbage, beets, beef, dill, and potatoes. This version has more veggies (why not?!) and no meat or dill (I didn’t have any). From this week’s Abundant Harvest Organics box, there are: parsnips, carrots, beets, cabbage, spring onions, fresh garlic, tomatoes, and a daikon radish (from an older box: potatoes). Like I said, not traditional, but still so good! Top it with a dollop of yogurt or sour cream, and serve it with some good bread, and there’s dinner. Perfect for a chilly spring night.

I also made my own vegetable stock for the soup. My friend, Elizabeth, asked if I would show how to make some of these things I often have on hand (like stocks). So in this episode, I’ll not only show you how to make Borscht, but also Vegetable Stock.

I hope you enjoy it as much as we always do. And, make lots, it’s even better the next day!!!

Happy Eating!

Print
Rachel’s Borscht – Episode 18

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 6-8

Rachel’s Borscht – Episode 18

Ingredients

  • 2 carrots, quartered and chopped
  • 2 parsnips, quartered and chopped
  • 1 daikon radish, quartered and chopped
  • 4 large or 6 small potatoes, chopped
  • 7 beets, peeled and chopped
  • 1 tomato, chopped
  • 1 spring onion, chopped
  • 1 fresh garlic, chopped
  • 1 small cabbage, shredded
  • 8-11 C veggie stock (or 6 C stock, 3-5 C water)
  • 2 T olive oil
  • 1 t salt
  • pepper
  • 1 T balsamic vinegar
  • 1/4 C white vinegar
  • 1 T honey
  • 1 T fresh lemon juice
  • yogurt, for topping

Instructions

  1. Heat soup pot. Add oil. Add garlic, onion, and tomato. Smash tomatoes with potato masher. Cook a few minutes. Add all remaining veggies, except cabbage. Add salt, pepper, and white vinegar. Cook over medium heat, stirring occasionally, about 15 minutes, or until veggies are getting tender.
  2. Add honey, balsamic vinegar, and 8 C stock. Bring to a boil, reduce to a simmer, and cook 2-4 hours. Add 2-3 C more stock after an hour or two of cooking.
  3. (Add 2-3 C water, if needed, bring to a boil.) Add cabbage. Cook 30 minutes more.
  4. Add 1 T lemon juice.
  5. Serve topped with a dolup of yogurt.

Notes

The white vinegar is supposed to set the color of the beets, so they don’t bleed as much. It didn’t work in mine. 🙂 Borscht normally has beef and beef stock. I didn’t have any today, so I made a vegetarian version. It also normally has dill. I didn’t have any of that either. Borscht is always better the second day. I don’t know why. It just is.

http://www.de-ma-cuisine.com/rachels-borscht-ep-18/

This episode was sponsored by Abundant Harvest Organics, Bari Olive Oil Company, and Molly Jenson.

Monday

26

March 2012

0

COMMENTS

12 Hour Chili

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Meat, Soups, Vegetables

12 Hour Chili
Recipe Type: Chili, Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 16 mins
Cook time: 12 hours
Total time: 12 hours 16 mins
Serves: 6-8
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
  • 6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
  • 1 lb. ground beef
  • 1/4 C sundried tomatoes, finely chopped or pureed
  • 3 cloves garlic, minced
  • 1 C cauliflower, finely chopped
  • 1/2 C leeks, chopped
  • 4-6 C water
  • 3 T chili powder
  • 1 T smoked chili and garlic sea salt
  • 2 T smoked paprika
  • 2 T sweet paprika
  • 2 t cumin
  • 1 t ginger
  • 1/2 t nutmeg
  • 1 t pepper
  • regular salt (opt.) to taste
  • 1/4 C + 2 T balsamic vinegar, divided
  • 1 T honey
  • 2 T molasses
  • 1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
  1. Soak beans overnight. Rinse well.
  2. Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
  3. Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
  4. Add 2 T balsamic vinegar right before serving.
  5. Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.

Wednesday

7

March 2012

0

COMMENTS

Ham Chowder

Written by , Posted in Cheese, Dinner, Leftovers, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Ham Chowder
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 6
Ingredients
  • 4 T olive oil, divided
  • 3 carrots, chopped
  • 1 C cauliflower, chopped
  • 4 potatoes, cubed
  • 1 rutabaga, chopped
  • 2 C greens, rough chop (I used kale, spinach, and collard greens)
  • 1 T fresh parsley, chopped
  • 2 T chives, chopped
  • 1 1/2 C corn (frozen is fine)
  • 1 C cooked pork, chopped (I used leftovers)
  • 1 C cheese, grated (I used cheddar, mozzarella, and parmesan)
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 T chili powder
  • pinch all spice
  • smoked sea salt
  • pepper
  • 2 T flour
  • 1/4 C apple cider vinegar, or white wine, plus 1 t
  • 1 T dijon mustard
  • drizzle honey
  • 4 1/2 C veggie stock
  • 3 C milk
  • 2-4 C water (or more if it’s too thick)
Instructions
  1. Chop veggies, greens, and herbs.
  2. Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs). Add seasonings. Cook over med heat for about 10 minutes, stirring occasionally.
  3. Add vinegar/wine. Stir. Cook 5 minutes more.
  4. In a separate pan, heat remaining 2 T oil. Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock. Add mustard and let thicken. Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!). Bring to a boil, then reduce to a simmer. Cook 1 hour.
  5. Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
  6. minutes before serving, add greens and herbs.
  7. minutes before serving, turn off heat and add cheese and 1 t vinegar.
Notes

Would be great with ham, clams, chicken, salmon, even without meat.
Would be yummy topped with bacon, chives, croutons.
Would be excellent served in a bread bowl, or with corn muffins.

Monday

20

February 2012

0

COMMENTS

Corn Chowder

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Ham, Corn and Potato Chowder
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 4-6
Ham, Potatoes, Corn, Bacon… Winter’s last hurrah!
Ingredients
  • 2 slices bacon
  • 2 T olive oil
  • 1 onion (or leek), chopped
  • 2 carrots, chopped
  • 1-2 parsnips, chopped
  • 1 C misc veggies (look in your produce drawer and chop up whatever needs to be used – things like: radish, turnip, celery, mushrooms…)
  • 2 C cubed potatoes (1/2″ cubes) (if you’re using leftover mashed/cubed/diced/fried potatoes, you could use these, just add them at the same time as the stock)
  • 1 T paprika
  • 1 T chili powder
  • pinch all spice
  • 1/2 – 1 t salt (opt.)
  • 3 cloves garlic, chopped
  • 1/4 C white wine (or red wine or apple cider vinegar)
  • 2 T flour
  • 2-3 C milk
  • 6 C stock (chicken or vegetable)
  • 2-4 C water
  • 1 1/2 C corn (frozen is fine)
  • 1 C cooked ham, shredded
  • 2 T spicy brown mustard
  • 1 C fresh spinach, chopped
  • 1 C cheese (Pepperjack would be yummy!), grated (opt.)
  • drizzle honey
  • 2 T red wine vinegar
Instructions
  1. Cook bacon in soup pot. Drain fat. Heat olive oil in pan over med heat. Add onion – salt, cook 5-10 minutes. Add garlic, cook 3 minutes.
  2. Add wine and scrape off any bits of goodness off the bottom of the pot (deglazing it). Move veggies over to one side, oil to the other* (adding a little more if necessary) and whisk flour into oil. Cook 30 seconds (creating a roux). Slowly whisk in stock, milk, and water.
  3. Add corn, ham, and mustard; cook 2 min. Add milk, water, seasonings and bring to a boil. Reduce to a simmer, cook 1-2 hours. About 5 minutes before serving, add spinach and cook 2 min. Add cheese, stirring in figure-eight, until cheese is melted. Add vinegar, honey, taste and re-season if necessary. Top with crumbled bacon and serve.
Notes

*The roux step can be done in a separate pan if there are too many veggies in the soup pot to move over. Just whisk in the stock, let it get thick (like gravy, which is what you’ve made) and add it and the rest of the liquids to the soup pot.

Wednesday

1

February 2012

0

COMMENTS

Magic Soup

Written by , Posted in Main Dishes, Soups, Vegetables

Magic Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
We call this Magic Soup, because of how it makes us feel so much better when we’re sick.
Ingredients
  • 2 carrots, roughly chopped
  • 2 medium potatoes, small cubes
  • 1/2 C peas
  • 1 C chicken or vegetable stock*
  • 2 C water
  • 1 t salt
  • 1/2 t chili powder
  • 1/2 t ginger
  • 1/2 t smoked paprika
  • 1 T apple cider vinegar
Instructions
  1. Add all ingredients except peas and vinegar to a pot. Bring to a boil. Cook until potatoes and carrots are tender, about 30 minutes, adjusting seasoning if needed.
  2. Add peas, cook 3 minutes. Add vinegar.
  3. Serve with crackers or toast, and feel better!
Notes

*To make simple stock: boil one chicken carcass with 6 C water for 2-3 hours. Strain and discard bones and meat. Place cooled stock in fridge and when completely cooled, skim fat off the top. (For more complicated stock, add: 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 1 t whole peppercorns, 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…). Add 6-8 C water and cook for 2-3 hours.)

You could add cooked, shredded chicken, other veggies, and pasta if you want Chicken Noodle Soup.

Best after being cooked for an hour or so, so the favors can really combine, since there’s not a lot in it.

 

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