For This, I Am Thankful
We had some friends over for dinner last night. Peggy and I were talking about past generations: our grandparents, who lived such different lives than we do now. And she also spoke of a time when they lived in a third world country, where having running water to your home was a luxury, not a guarantee.
What a good reminder of how blessed we are. We have clean water. People like my dad have worked tirelessly to make sure of that. (Thanks, Dad, for all that you’ve done all over the world to make clean water more readily available, be it through wetlands or waste water treatment.) We have lights, to illuminate the books we are able to check out of the library for free, that we can turn on and off at will. We have heated and cooled air at the flip of a switch. We have more food that we could need to consume (or so it seems, I haven’t done the research). And we have choices about the food we eat…
This isn’t meant to be a guilt trip. Simply a reminder, mostly to myself, to be thankful for the little things that I take for granted. If this in any way inspires you to find a way to give thanks, that’s a bonus, a blessing to me.
As I reflect on this week, on family, on generations past and the things they didn’t have that we take so for grated, I’m reminded of a simple soup that my Oma used to make, that I now make. I’ve written about it on here before, I made it for one of my episodes. It’s called Borscht. There are different variations, depending on the region ofÃ‚ origin. I’ve made it many times, probably not once the same. But the main idea behind it, I think, was that it was a soup made from nearly nothing. It can essentially be made with broth, beets, potatoes, and cabbage. I made it for dinner last night. Making it makes me miss my Oma terribly, but it’s also good to be carrying on a family tradition, which I know would make her happy.
I hope that wherever you are, however you’re spending this week, your loved ones are cherished and your heart is full of thanksgiving.
Happy Thanksgiving, Friends! I’m thankful for you.
- 2 T olive oil
- 1 lb. chuck roast, cut into smallish cubes
- 4 carrots, chopped
- 1 onion, chopped
- 4 small beets, peeled and chopped
- 4-6 celery stalks, chopped
- 1 daikon radish, chopped
- 3 potatoes, chopped
- 3 cloves garlic, chopped
- 1-2 T fresh lemon juice
- 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
- 2 t salt (or to taste)
- pepper (to taste)
- Greek yogurt or sour cream (for topping)
- Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
- Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
- Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
- Add lemon juice. Taste and add more salt if desired.
- Serve topped with a dolup of yogurt.
I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.