<p>With cabbage borscht, you can skip the dill. In beet borscht, I think it’s mandated by law. If you make the soup, let me know how it turns out.</p>
<p>No soup recipe–just a suggestion for those who make their own stock. My dh recently used chicken feet for his chicken stock. The flavor is truly amazing. If you’re in an area where you have access to chicken feet, buy them up–you won’t be sorry.</p>
<p>Hanna, I make my borscht with both cabbage and beets, and of course, loads of dill!</p>
<p>The beauty of soups is that they allow experimentation and creativity without loss of edibility of the final product! For example, tonight I made soup for dinner out of: half of an onion, 4 slices of very meaty bacon, 1 pack of Costco tomato soup + equal amount of water, 2 chopped zucchinis, 1 cup of potato pieces, 1 cup of barley and a can of garbanzo beans. I served it with shredded cheese and dill. H licked the plate clean and asked what the soup was called. Pantry sweep? H will be delighted to know that he’ll be eating the soup for the rest of the week.</p>
<p>Hanna, I made your cabbage soup today! It was very good! My son loved it! This reminds me of an old recipe that I made years ago, where I made not a soup, but the same flavors and added chicken wings. I had them simmering in similar ingredients for hours until the meat was very tender. I might make that again soon. I long forgot about that recipe.</p>
<p>try to use dechlorinated water (filtered or bottled water).</p>
<p>laxmom, I’ve never seen a recipe like yours. Temps are due to drop this weekend so I may give it a go.</p>
<p>Maybe it’s just me, but I’m not sure I could handle seeing chicken feet boiling in my kitchen…</p>
<p>My mom used to make chicken soup with the feet back in the 50’s. I remember going to the butcher with her to buy them. Her soup was the best. And I used to eat the feet - how gross is that!</p>
<p>Then there was the family recipe for Duck soup. I can’t spell it in Polish, but as a child I called it something that sounds like Cha-lee-knee.</p>
<p>Here is how it was made. Dad and Uncle Lee went down to the basement to kill the duck. Mom made a broth using the duck meat, similar to the way she made chicken soup. Take out the meat and add the duck blood and prunes. What you got was an opaque brown soup with floating prunes. I think you could picture what it looked like. I don’t think I could eat it now.</p>
<p>MMM, wish I hadn’t just had my coffee when I read your post :o( I still have a vivid memory of an elderly aunt forcing a slice from a whole cooked tongue down my throat.</p>
<p>“Watch Out for the Chicken Feet in Your Soup” - kid’s book that we loved!</p>
<p>Thanks for all the ideas.</p>
<p>Clean the Fridge Soup</p>
<ol>
<li>One fresh chicken cleaned and submerged in water to boil.</li>
<li>After boiling, take the chicken out of the juice which is now a steamy cure all. You will have lots of chicken for stir frys as well as soup.</li>
<li>Clean out the fridge, cut up all those one off veggies, use up the last of the lentils, noodles, rice and whatever in the pantry. Add it all to that boiling pot including whatever herbs are on hand.</li>
<li>Cook until done.</li>
<li>Add back some delicious chicken.</li>
<li>Serve.</li>
<li>Cures many things including waste.</li>
</ol>
<p>So sorry, WW! I think it tasted better than it looked. My future sister-in-law, who was from England, thought it was good. My family wasn’t happy with me when I told her what was in it, and she never ate it again. For those of you who want to make it, look under Czernina, or Duck Blood Soup. I won’t be making it, however!</p>
<p>French Onion Soup
[Recipe:</a> The Best French Onion Soup (…ever!)](<a href=“http://www.cookography.com/2008/the-best-french-onion-soup-ever]Recipe:”>The Best French Onion Soup (…ever!))</p>
<p>
[quote]
Ingredients:
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
Table salt
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
2 cups beef broth (They recommend Pacific Beef Broth)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons</p>
<p>1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruy</p>
<p>Apology accepted, MMM. For the future, please preface such posts with an adult content warning. :)</p>
<p>Update: As with many recipes, I found Hanna’s cabbage soup better on day #2 (I made a lot bc if I put the time in waiting around to make it, I want to have it more than once).</p>
<p>
</p>
<p>OMG, I laughed so hard! A similar thing happened to my yD when my sister-in-law tried to feed her the delicacy. I guess D is not goung to touch the dish for the rest of her life!</p>
<p>I’m so glad you liked it, northeastmom! It freezes pretty well, too.</p>
<p>I can’t really claim credit for it…my mother and grandmother followed a recipe in the old-school Jewish cookbook “Love and Knishes” by Sara Kasdan. It’s basically shtetl oral tradition, written down. The only change we made was switching from brisket to oxtail (mom) and shank (me).</p>
<p>Corned tongue is my absolute favorite. It tastes like grandma’s house to me!</p>
<p>The 7 onion soup sounds great (I counted up and yep, there are 7 kinds of onions in there!) :D</p>
<p>I get a lot of recipes online these days. I just google the ingredients I want to use and pick a recipe that looks promising.</p>
<p>I make minestrone the easy way–with a bag of frozen mixed veggies. Of course, I still chop up some onion, celery, a potato, some zucchini if I have any, maybe a parsnip…then a can of tomatoes, crushed or diced, and half a can of garbanzos.</p>
<p>Top it with homemade pesto and parmesan cheese, and you’re in business!</p>
<p>Gypsy soup seems to be a universal favorite. </p>
<p>I just made a wild rice/corn chowder that was great:</p>
<p>WILD RICE CHOWDER
1 c. cooked wild rice (Trader Joe’s sells it in vacuum packs!)
1/4 c. olive oil
1/2 c. chopped onions
2 garlic cloves, minced
1/4 c. flour
3 c. chicken broth (or veggie equivalent)
1 c. peeled, diced potatoes
1/2 of a 16 oz. pkg. baby carrots
1/4 tsp. thyme
2 dashes nutmet
pepper to taste
1 16 oz. can corn
1 c. half and half, or milk/cream to taste</p>
<p>Preparation:</p>
<p>Saute onions and garlic in oil until tender. Add flour and cook for 1-2 minutes. Stir in broth and mix well with a whisk.</p>
<p>Add vegetables (except corn) and seasonings. Cover and simmer 20-30 min. until veggies are tender. Initially, stir frequently to prevent sticking, as broth is thick. You may need extra water until the veggies give up their liquid. Towards the end of cooking time, add the wild rice which may need extra cooking*. Add corn.</p>
<p>Stir in half and half or milk/cream. Heat but do not boil.</p>
<p>*If you cook your own wild rice, you can control the done-ness. I chose to refresh the Trader Joe’s rice for a few minutes with boiling water before I added it to the soup.</p>
<p>The soup is thick as it cooks because you will thin it later with milk. The trick is not to thin it with too much water, yet not allow it to scorch. I added the corn liquid as well.</p>
<p>I learned to make celery root soup from my MIL. It’s basically creamy potato soup with half the potatoes replaced by celery root. Top with sour cream or yogurt, and chives. Mmmm!</p>
<p>Does anyone have a recipe for something close to Panera Bread’s Garden Vegetable Soup? I’ve tried but I can’t get it right.</p>