Sorrel Soup

The what? The who? And where did I get it? First of all, here is what sorrel looks like:

 

It’s nice and sour, I remember eating it as a child, it’s amazing with sugar! Stumbling across sorrel while walking in the forest was considered the best of luck, but that was back when I was 7, of course. I don’t know if it grows in the wild here, but in Russia it did ๐Ÿ™‚

Fortunately for me, my mother-in-law is growing some sorrel in her garden. And fortunately for you, I am going to share one of the best recipes of my childhood with you today!

1. You are going to start by making a broth (unless you are using a pre-made broth), I always make chicken broth, because I always seem to have chicken in my freezer. I really hope you know how to make chicken broth, but just in case you don’t, here is how:

– bring 1.5 lb of chicken in 64 oz of water to a boil, removing the foam from the surface;

– add 1 diced onion, and 1 graded carrot, boil for 45 minutes;

– add salt, pepper and bay leaf, boil for another 15 minutes;

– take out the chicken, cut it into small pieces, get rid of the bone (if you were using chicken on the bone), rid of the onion and carrot, toss those,

And your broth is done!

2. Wash and cut sorrel, make sure to get rid of the stems, unless you really want those in your soup ;).

3. Peel and slice 5 potatoes, dice another onion and grade one more carrot.

4. Sautee the onion and the carrot.

5. Bring broth to a boil, add the potatoes, and cook for 15-20 minutes.

6. Add onions and carrots, cook for 5 more minutes.

7. Add sorrel and cook for 2 more minutes.

8. Finally add the chicken, salt and pepper.

This soup is meant to be served with sour cream and half a boiled egg ๐Ÿ™‚

 

 

I hope you try this recipe, fall is here, and hot soup is one of my favorite foods of the season ๐Ÿ™‚

Xo,

Z

PS. I’ll have an update post tomorrow, just to share what’s been going on in my life ๐Ÿ™‚

 

DIY Basil Limeade

My in-laws are wonderful people, they introduce me to amazing new stuff, a lot of times it’s something I would’ve never thought to try on my own, this time it was Basil Limeade, that came in a fancy bottle like this:

 

And apparently cost top dollar.

So I decided to make my own, plus my mother-in-law grows her own basil, so all I had to get were limes ๐Ÿ™‚

Thanks to my fab new iPad and Epicurious app, I found a recipe for Basil Limeade in no time.

Here is how it goes:

 

But oh wait, we gotta make the syrup first ๐Ÿ˜‰

 

So I got all the ingredients ready:

 

Then simply followed the steps mentioned above (the only difference though – I used zest of 2 limes, 2 cups of basil and lemon juice, instead of lime!):

 

I put the syrup into the fridge, so now I can have a glass of that basil goodness any time I want. Plus I am determined to get some seltzer tomorrow (or any type of unflavored carbonated water), I just love my lemonade bubbly! It also inspired me to make my own pesto!

I personally think this was a success, and probably a lot cheaper than buying a bottle of limeade in the first place.

Would you try something like this?

xo,

Z

“Clean Out Your Fridge Soup” of the day

I was experimenting with some veggies the other day and decided to make a soup. The thing is, I sometimes buy the products that I cannot possibly finish and I either have to throw them or use them ASAP. And what can be better than making some good filling soup? I know, the Russian in me will always love her soups! So here it goes, my very own recipe for “Clean out your Fridge Soup”.

Assuming you are like me and your fridge is ridiculously overstuffed with fruits and vegetables. For some reason the first ones always go faster than the second ones. Anyways, you want to decide which veggies are going to go into your soup! I took out some potatoes, one onion, one package of celery, 4 carrots, half a cabbage, two tomatoes, one beet, and a can of garbanzo beans (love them!) You are also going to need some stock, I used vegetable one, just because I had some and wanted to use it up!

So first you want to cut it all up – however you want it, small, medium or large – it’s your soup – go ahead and experiment. You are going to start off by frying the onions and the carrots. I just put a little oil on the bottom of the pot and fried in it, that’s

a) less dishes to do

b) you are going to add other veggies to sautรฉ later, and do you really want to deal with moving it all from the pan to the pot? I don’t think so!

Then you are slowly one by one going to add celery and tomatoes.

Once those have been in the pot for a couple minutes, add cabbage and beets.

This is also when you want to add the stock – the amount of stock depends on the size of your pot, I put in one regular sized carton of stock and the rest I filled with water.

Last you want to add potatoes and garbanzos. Bring it all to a boil, and then let it simmer for about 25-30 minutes. I usually check whether my soup is ready or not by checking on the potatoes!

This recipe is great for the summer, and the soup can be served hot, warm or cold. Since there is no meat, it is also vegan and vegetarian (as long as you are not using chicken stock ๐Ÿ˜‰ )

This soup is best served with lemon juice, salt and pepper, but you are free to use whatever spices you like.

Another thing – as one of my friends commented and said –ย Gute Fart! – it will make you go, more than you want, but not more than you need. It’s a great recipe for all of you out there trying to lose weight. I wasn’t trying to lose anything, except for maybe the produce from the fridge ๐Ÿ™‚

I hope you give this recipe a shot and definitely let me know how yours turned out, what veggies you used and how you liked it!

And finally, you can also watch a video tutorial on how to make this soup, but it’s all in Russian:

Soup of the day

Hope you all had a great weekend!

xo,

Z

PS. Did you notice? I now don’t blog on weekends!