| | Preparation, or things to
broth or stock
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
an onion, peel it, chop it.
the onion in lard until it is golden brown.
Making The Soup
Put bone broth in baked enamel saucepan.
liquid left over from
making vegetables, if you have it.
Add sauteed onions.
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.
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
what they want.
3 tablespoons heavy
1 Tablespoon arrowroot
A pinch of spices such as thyme, basil and pepper or some fresh
herbs from your garden.
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
it's supposed be.
or more tablespoons of
1 roasted garlic clove, smushed up [optional]
1/2 teaspoon sea salt
smidgeon of ground pepper
Soup Substitute: Same as above recipe but reduce bone broth to 1
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.
soup, I followed the above recipe and used 3 tablespoons of peas,
leftover sauteed mushrooms and a handful of chopped up dandelion leaves.
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)
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
1/4 cup fresh chopped parsley
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.
1 cup of kefir
1 cup of rye flour
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
2 large cooked potatoes cut into
3 bay leaves
Put the broth, potatoes and
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
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