Preparation, or things to have on hand

Make bone broth or stock

Make lard.

Get a spoonful of sourdough bread dough, if you have it [optional].

Get leftover vegetables and meat, if any. (Save leftovers in the freezer until you colect enough, if you like).

Get an onion, peel it, chop it.

Sautee the onion in lard until it is golden brown.

Making The Soup

Put bone broth in baked enamel saucepan.
Add liquid left over from making vegetables, if you have it.

Add sauteed onions.

Add chopped, leftover mixed vegetables and meat.

Add some tomato paste or puree.

Add any herbs you want to put in. I am using winter savoury and parsley here. Celery leaves are also very good. If you have chives, cut up a handful with a scissors and add to the pot.

Add a spoonful of sourdough bread dough, if you have it. [optional]

Add more bone broth if desired (you know how thick you want it). Add full-array salt to taste, some crushed black pepper, a little naturally fermented soy sauce if you like soy sauce, or any other seasonings you have on hand that you think would go well.

Mix all the ingredients together thoroughly.
Bring to a boil and then reduce heat and let simmer for a couple hours over very low heat.    

  Tomato Soup 

Mix tomato paste, sauteed onions, bone broth or stock and salt. Put in blender and blend on high until pureed. Put in baked enamel saucepan and bring to a boil over high heat, then reduce heat and simmer for a couple hours or move to a slow cooker. Before serving, remove from heat and add a little cultured cream and mix in. Alternatively, do not add cream to the soup but put some on the table for people to add in what they want.
 Cream of something soup substitute 


3 tablespoons heavy cream
1 Tablespoon arrowroot
A pinch of spices such as thyme, basil and pepper or some fresh herbs from your garden.
2 1/2 cup bone broth (use just 1 1/4 cups if you want the condensed soup as is rather than reconstituted)
1 Tablespoon butter
3 or more Tablespoons of leftover, chopped-up whatever kind of soup it's supposed be.

1 or more tablespoons of onions fried in lard
1 roasted garlic clove, smushed up [optional]
1/2 teaspoon sea salt    
smidgeon of ground pepper
(Condensed Soup Substitute: Same as above recipe but reduce bone broth to 1 1/4 cups)

Mix all the above in a baked enamel saucepan and bring to a boil, stirring constantly, until it thickens. Turn off the heat and let it sit over very low heat (turn heat off and on if you don't have a very low heat source) for a couple hours to let the flavors meld.    

 Dandelion Soup 

dandelion soup, I followed the above recipe and used 3 tablespoons of peas, leftover sauteed mushrooms and a handful of chopped up dandelion leaves.

Since this was Cream of Dandelion Soup, I served it with a fresh dandelion flower in each bowl for decoration. (Dandelion flowers are edible and nutritious. I also used leftover cooked dandelion leaves that I had cooked like spinach the day before.)    

 Borsch (Beet Soup) 

 Borsch (Beet Soup)

1 pound of beets, peeled and grated (avout 4-5 medium size)
1 medium potato, peeled and diced
1 onion, chopped
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon full-array salt
1 garlic clove, chopped
1 pinch of pepper
1 egg
1/4 cup fresh chopped parsley

Place beets into a large pot and add enough water to cover. Stir in potatoes and onions. Bring to a boil, then lower the flame and simmer (approximately 45 minutes). Add vinegar, brown sugar, salt, and pepper.

Beat egg well in a small bowl. With a ladle, spoon a bit of the borscht into the eggs. (See Egg Thing on how to add beaten egg to hot liquid) Repeat ladling 3 or 4, stirring constantly, so as not to curdle the eggs. Pour the egg/borscht mixture into the pot, stirring constantly, until egg has cooked.

Sprinkle with parsley.
Serve hot or cold.

 White Borsch 

1 cup of kefir
1 cup of rye flour

Put kefir and flour into a clean glass bowl and mix together .
Cover bowl with a breathable cloth and leave it in the kitchen in a warm place for 2 days. (On top of the fridge is good.)

2 quarts of broth, bone broth or stock
2 large cooked potatoes cut into cubes
3 bay leaves

Put the broth, potatoes and bay leaves in a baked enamel saucepan. Add the soured rye flour and kefir. Bring to a boil over medium heat, stirring with a wooden spoon, and then lower heat and simmer for 15 minutes. Add salt and pepper to taste.

 French Onion Soup 
Saute lots of onions in lard until browned
Put in a baked enamel sauce pan and cover with beef broth
Add salt to taste
Serve with a piece of buttered and cheese-covered sourdough whole grain toast floating on top

Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Salt: Your Way To Health by Dr. David Brownstein. A good book for those who have been told by their doctor to cut down on salt because of high blood pressure, and why natural sea salt is good for you.

My e-Books


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