Posts Tagged ‘soup’


Although my husband has a special love of Russian culture after a Russian Literature course he took in college – he informed me that he tried borscht, and he really didn’t like it. But after looking at the list of ingredients, I just didn’t buy it – I mean it’s basically beef stew! So we gave it another try, and it turned out so well – we were both glad we did!

This recipe is for a small pot, to accomodate the amount of beets you may have in your CSA box. It’s not overwhelmingly beet-y, so don’t worry – I think you’ll like it.


  •  4 cups broth
  • 2 cups water
  • .75-1 lb steak, thawed and cut into cubes
  • 1 large onion quartered
  • 2 carrots chopped
  • 2 beets, peeled and chopped
  • 1 potato, peeled and diced
  • 1 cup cabbage sliced
  • 1 tsp dill
  • 1.5 tbsp red wine vinegar
  • salt and pepper to taste
  • sour cream

1. Add the broth, water, steak and onions to a pot and bring to a boil. Reduce heat, cover and simmer until meat is fully cooked and tender (about 30 minutes)

Vegetables for Borscht

2. Add beets, carrots, potato, and continue to simmer until vegetables tender (about 30 minutes).

3. Finally, stir in the cabbage and dill, and simmer for another 15 minutes or until the cabbage is tender. Add the vinegar and season with salt and pepper.

4. Ladle into bowls, and don’t forget to serve it with sour cream!


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Vegetarian Kale and White Bean Soup

This recipe is a variation of  the Kale and White Bean Soup I shared with you last fall.  This is one recipe we’ve been known to make on an almost weekly basis when we have kale. As I said in the previous post, it’s a very versatile recipe that can easily be adapted to work with what you have – which is always a plus when working with a CSA and the ever changing box of vegetables.

Usually, the meat is what makes this recipe so tasty – using CSA bratwurst is especially good. But this week, when I began making a pot of soup, I didn’t have any soup-y meat on hand. To compensate, I added extra onions and fresh garlic to ensure the soup had good flavor. This is also a great way to use your turnips – because they absorb flavors well, you can easily add them to any dish that has a lot of flavorful liquid (stir fry works well, too).

This vegetarian version turned out awesome and was pretty quick, too!

  • 1 TBSP oil
  • 1 TBSP minced garlic (from the jar)
  • 2 cloves of garlic sliced thinly
  • 1 cup largely diced onion or leek (I used a bit of both)
  • 1 can of white beans or 2 cups prepared dried beans (I used cannellini)
  • 1 bunch of white turnips, diced (about 1 cup or more)
  • 1 can tomato sauce (I usually use diced tomatoes, but this is all I had on hand and it was great!)
  • 2 cups stock
  • 2 cups water
  • 1 bay leaf
  • medium bunch of Kale, torn into small bits
  • salt and pepper to taste

1. Add the oil, garlic, and onions to a pot and sautee over medium heat until the onions are translucent and just beginning to brown. This adds lots of flavor!

2. Add the beans, turnips, tomatoes, stock, water, and bay leaf. Bring to a boil, then simmer uncovered, stirring occasionally for about 10-15 minutes.

3. Add the kale, stir in and cook another 5-10 minutes. Don’t over cook the kale, but make sure it has a chance to get heated all the way through.

4. Salt and pepper to taste. And serve with toast for dipping, or parmesan on top!

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Cream of Cauliflower Soup

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I have been eagerly waiting for the cauliflower this fall because I wanted to try a Cauliflower Soup. This is another in a long line of vegetable dishes I would never have ordered on a menu, but I’m so grateful my husband did! John ordered this soup from Besso’s a year ago and we were both immediately in love. Besso’s has moved to downtown Jackson now, and we don’t get to eat there often (although you should if you can!), but I’m happy to say we’re still enjoying cauliflower soup.

I modified this recipe from Julia Child’s Mastering the Art of  French Cooking to work with the size of cauliflower I have (a head about 5″) . It’s very simple, but very wonderful.

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  • 4 TBSP butter
  • 1/2 onion diced
  • 1.5 TBSP flour
  • 4 cups liquid (water or milk)
  • 1.5 tsp salt
  • pinch pepper
  • 1 – 5″ head of cauliflower broken into florets

In a soup pot, saute the onion in 2 TBSP butter until tender, about 8 minutes. Stir the flour into the butter and continue stirring as you add the liquid. I used 2 cups water and 2 cups milk, although I imagine it would be very rich with all milk. Add salt and pepper and keep warm.

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Meanwhile boil water in a separate pot. When boiling, add the florets and boil for 2 minutes. Drain the water and add transfer the cauliflower to the soup base. Simmer for 15 minutes.


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Puree the soup either by pouring it into a blender in batches, or by using a hand blender. Once smooth, add 1/2 cup cream. Julia Child finishes off the soup by stirring in another 2 TBSP of softene

d butter which she calls “butter enrichment.” I went easy on the butter here, but you certainly don’t have to.

Serve hot with toast or sandwiches. Or espresso!


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