We did it!
Remember back in February, when I put out a call for help to come make soup to be photographed for a cookbook to benefit the Soup Sisters? (It’s a Calgary organization (now national) that brings together groups who along with a guest chef instructor, gather to cook together, eat together, then package up the pots of soup they’ve prepared to deliver to women’s and children’s shelters.) You came. You chopped. One of you brought ski goggles to protect yourself from the onions. And look what happened – we helped make a book!
It’s beautiful, and full of delicious soups contributed by chefs and volunteers who have helped with Soup Sisters events. I made 10 L of soup this morning – sweet potato, carrot and red lentil – for the book launch at Model Milk Bistro this afternoon, but this recipe seemed seasonally appropriate to share, what with its cabbage and beets and carrots and green beans – and because it needs more time to simmer on the stove than most soups, it’s perfect for those chilly days when the smell of something warm and delicious cooking in your kitchen is more warming than wooly socks and an old cardigan. It was contributed by the awesome Karen Anderson, owner of Calgary Food Tours. (Note: Karen simmers her beets, but I’m a fan of roasting them, and often wrap a few in foil to tuck into the oven alongside a roasting chicken or some such – once roasted they can hang out in their foil jackets in your fridge – in a bowl, in case of drips – until you need them.)
And hey, I picked up a few copies at the book launch to share with you, even though technically it doesn’t release until Tuesday. (I had almost forgotten about our little Free Stuff thing we have going… I need to go down the basement and see what goodies I have to share.) I have three copies, hot off the press – for a chance at one of them, leave a comment here. Say anything – if you’re stuck for a topic, let’s hear about your favourite soup. Or what you had for dinner tonight. Or what you’re looking forward to most about Monday morning.
Or what’s for Thanksgiving dinner next weekend!
Eva’s Heritage Borscht
1 lb (500 g) pork side ribs
2 to 3 beets, trimmed
2 cups peeled and diced carrots
1 onion, diced
1 cup chopped fresh green beans
1 cup chopped cabbage
1 cup tomato juice
2 tsp apple cider vinegar
Salt and pepper to taste
1 cup sour cream
2 Tbsp finely chopped parsley or fresh dill
Put the ribs in a large pot and add enough water to cover them. Bring to a boil over high heat and skim off any gray scum that floats up.
Reduce the heat to low. Simmer, uncovered, until the ribs are tender, about 1 hour.
While the ribs are cooking, put the beets in a saucepan and add enough water to cover them. Bring to a boil over high heat. Reduce the heat to medium and simmer until tender, about 45 minutes.
Drain the beets. Set them aside until they are cool enough to handle. Peel and chop the beets, then set aside.
Remove the ribs from the pot, reserving the cooking water in the pot. Using a fork or knife, pull or cut the meat from the bones and chop into bite-size chunks. Return the pork to the pot.
Add the carrots, onion, green beans, cabbage, tomato juice and vinegar. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer, uncovered, until all the vegetables are tender, 20 to 30 minutes.
Add the boiled beets and salt and pepper to taste. Ladle the soup into bowls, and swirl in a few spoonfuls of sour cream. Serves 6 or more.