As the temperatures climbed into the 90’s today it was clear what would be on the table for dinner; some form of cold soup. Cold soups are so very easy and extremely fresh and healthy. It is a simple thing to take a walk through your local farmers market and find the produce that will yield a of a wide variety of cold soups.

Tomatoes are plentiful this time of year and throughout the summer. Tomatoes are a fruit that is rich in lycopene. Solanum lycopersicum is a member of the nightshade family and originated in South America, most likely Peru. This versatile fruit was hailed as an aphrodisiac by the natives of South America.

When the fruit was brought back to Europe the French seemed to feel the same way as the peoples of South America and they named this new fruit “pomme d’amore”, love apple. There is some speculation that the French misnamed the fruit when they misunderstood the Spanish “pome dei Moro”, apple of the Moors. Regardless of the name, the Europeans fell in love with the tomato.

Early Americans were not so fond of the tomato as they felt it was poisonous. They grew the tomato for decoration. It was the European immigrants, from the countries where the tomato was embraced, that introduced it to American cooks as a delicious addition to their meals. Today we use the tomato in so many dishes that we cannot imagine a culinary world without it.

If you are like us you adore tomatoes and use them regularly. In the summer, as in the winter, one of our favorite soups is tomato soup. In the summer we enjoy a cool refreshing version that requires very little cooking. If you are like us then you, too, despise turning on your oven or stove to prepare dinner on a hot night. The following two recipes are our favorites using the plentiful, versatile tomato. They are two different, but equally delicious recipes:

Cold Tomato Bisque (Jacques Pepin)

Ingredients

• 1 tblspn olive oil
• 1 potato, peeled and cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 2 garlic cloves
• 1 tsp fresh thyme
• 2 1/2 pounds ripe tomatoes, cut into 1-inch pieces
• 1 1/4 tsp salt
• 3/4 teaspoon ground black pepper
• 3/4 cup water
• 2 tblspn unsalted butter
• 1/2 cup fresh dill

Directions

1. Heat the olive oil in a large, deep stainless steel saucepan. Add the potato and onion and cook over medium high heat for 2-3 minutes.
2. Add all the remaining ingredients except the butter and dill, bring the mixture to a boil and stir it well, then reduce the heat to low, cover and cook for 20 minutes
3. Push the mixture through a food mill to remove the tomato seeds and skin. Then emulsify the mixture in a blender to make very smooth. This is done in batches.
4. Add the butter as blending one of the batches and then mix all batches in a bowl.
5. Cool the bisque, then chill. When chilled garnish with dill and serve.

Cold Tomato Soup (Deborah Madison)

Ingredients

• 4 pounds ripe tomatoes, peeled and seeded, juice reserved
• salt and freshly milled pepper
• sugar and/ or sherry vinegar
• extra virgin olive oil or sour cream to finish
• chopped basil or marjoram
• 2 scallions, including a few of the greens, thinly sliced

Directions

1. Finely chop the tomatoes by hand. , almost like a puree.
2. Put the tomatoes in a bowl and add the reserved juice and 2 teaspoons of salt. Cover and chill well.
3. Taste and add more salt if needed. If the tomatoes are tart add 1 teaspoon sugar and a fe drops vinegar. Taste and continue adjusting until it is to your liking.
4. Ladle the soup into bowls and thread a spoonful of olive oil over the top of each (or sour cream). Add the pepper and garnish with the basil (or marjoram) and scallions

Photography Data:
Featured Photographer
Natalia Mylova

Walking to our local farmers’ market is one of my favorite Saturday morning chores during the spring and summer. It is a joy to meet our local growers and purchase their produce. Even when I don’t need too much produce I still go. I can’t resist and at times I almost take it for granted that each week there will be a plethora of fruits and vegetables available.

Today I am reminded to be grateful for the luxury of the farmers’ market. On May 11, 1934 a massive storm swept through America sending over 350 million tons of soil into the air. Over two days high level winds blew topsoil from the Great Plains to the east coast.

The dust storm did not just happen out of the blue. Since the pioneers began settling the Great Plains farmers cleared the land that was once covered in prairie grass which served to protect the soil from eroding during dust storms. In the early 1900’s wheat production increased due to WWI. More and more grassland disappeared. By 1931 wheat production had increased to the point of flooding the market, causing prices to drop. The Great Depression was about to become even more intolerable.

In 1931 the Great Plains experienced a drought that dried out crops and the soil. As a result dust storms increase in frequency and the strength of the storms also began to rise over the next few years. By 1934 the Great Plains were stripped of protection, creating the perfect conditions for a severe dust storm.

In 1935 huge dust storm wreaked havoc on the Great Plains, causing a reporter named Robert Geiger to coin the term the “Dust Bowl”. As farmers and their families were forced to leave their farms and homes in order to find work the land became desolate. Relief would not come to the region until the tremendously long drought ended in 1939.

Thinking of these poor farmers and their families who had to leave their homes, many without employment for years makes me ever so grateful for what I am able to purchase at the farmers’ market. I stand on line to pay for a basket full of delicious fruits and vegetables. Those hit hardest during the Great Depression, many the farmers, would have to stand in soup lines to feed their family. I doubt that the soup served to the masses were full of the nutrients of the soup I will prepare with the vegetables I carry home in my basket.

One of the things I love to cook with is vegetable stock. I find vegetable stock to add more depth to a dish than beef or chicken stock, which are fantastic and needed for particular recipes, but I love the richness of flavor that a vegetable stock lends to a dish.

A question was asked of me when I was talking about vegetable stock. What is the difference between stock and broth? There is very little difference. Stocks are made to be used in recipes whereas broths are made to be served alone. When making a beef or chicken stock the primary flavor comes from bones while broths are made using meat. The broth is richer in flavor and fat making it heavier than stock. As for fish and vegetable stock there is no difference from broth as they are made using the same types of ingredients.

Try this recipe for vegetable stock/broth. You can use it immediately or you can freeze small portions (in an ice cube tray, for example) so that you can use it in future recipes. Vary the recipe based on what vegetables and seasonings you have available. My vegetable broth is different every time based on what I’ve purchased and what I have that needs to be used.

Vegetable Stock

Ingredients:

1 gallon cold water
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
½ medium turnip, chopped
½ small tomato, chopped
3 cloves garlic, peeled and crushed
2 Tbsp vegetable oil
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove

Preparation:

1. Make a sachet d’epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

2. In a heavy-bottomed pot, heat the oil over medium heat.

3. Lower the heat; add all the vegetables and sweat, with the lid on until the onions are softened and slightly translucent.

4. Add the water and the sachet bring to a boil, and then lower to a simmer. Simmer for about 45 minutes.

5. Strain, cool and refrigerate.

Walking to our local farmers’ market is one of my favorite Saturday morning chores during the spring and summer. It is a joy to meet our local growers and purchase their produce. Even when I don’t need too much produce I still go. I can’t resist and at times I almost take it for granted that each week there will be a plethora of fruits and vegetables available.

Today I am reminded to be grateful for the luxury of the farmers’ market. On May 11, 1934 a massive storm swept through America sending over 350 million tons of soil into the air. Over two days high level winds blew topsoil from the Great Plains to the east coast.

The dust storm did not just happen out of the blue. Since the pioneers began settling the Great Plains farmers cleared the land that was once covered in prairie grass which served to protect the soil from eroding during dust storms. In the early 1900’s wheat production increased due to WWI. More and more grassland disappeared. By 1931 wheat production had increased to the point of flooding the market, causing prices to drop. The Great Depression was about to become even more intolerable.

In 1931 the Great Plains experienced a drought that dried out crops and the soil. As a result dust storms increase in frequency and the strength of the storms also began to rise over the next few years. By 1934 the Great Plains were stripped of protection, creating the perfect conditions for a severe dust storm.

In 1935 huge dust storm wreaked havoc on the Great Plains, causing a reporter named Robert Geiger to coin the term the “Dust Bowl”. As farmers and their families were forced to leave their farms and homes in order to find work the land became desolate. Relief would not come to the region until the tremendously long drought ended in 1939.

Thinking of these poor farmers and their families who had to leave their homes, many without employment for years makes me ever so grateful for what I am able to purchase at the farmers’ market. I stand on line to pay for a basket full of delicious fruits and vegetables. Those hit hardest during the Great Depression, many the farmers, would have to stand in soup lines to feed their family. I doubt that the soup served to the masses were full of the nutrients of the soup I will prepare with the vegetables I carry home in my basket.

One of the things I love to cook with is vegetable stock. I find vegetable stock to add more depth to a dish than beef or chicken stock, which are fantastic and needed for particular recipes, but I love the richness of flavor that a vegetable stock lends to a dish.

A question was asked of me when I was talking about vegetable stock. What is the difference between stock and broth? There is very little difference. Stocks are made to be used in recipes whereas broths are made to be served alone. When making a beef or chicken stock the primary flavor comes from bones while broths are made using meat. The broth is richer in flavor and fat making it heavier than stock. As for fish and vegetable stock there is no difference from broth as they are made using the same types of ingredients.

Try this recipe for vegetable stock/broth. You can use it immediately or you can freeze small portions (in an ice cube tray, for example) so that you can use it in future recipes. Vary the recipe based on what vegetables and seasonings you have available. My vegetable broth is different every time based on what I’ve purchased and what I have that needs to be used.

Vegetable Stock

Ingredients:

1 gallon cold water
1 medium onion, peeled and chopped
1 medium leek (white and green parts), rinsed and chopped
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
½ medium turnip, chopped
½ small tomato, chopped
3 cloves garlic, peeled and crushed
2 Tbsp vegetable oil
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems
3-4 whole black peppercorns
1 whole clove

Preparation:

1. Make a sachet d’epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

2. In a heavy-bottomed pot, heat the oil over medium heat.

3. Lower the heat; add all the vegetables and sweat, with the lid on until the onions are softened and slightly translucent.

4. Add the water and the sachet bring to a boil, and then lower to a simmer. Simmer for about 45 minutes.

5. Strain, cool and refrigerate.

MSG is one of those things that people hear about, know it is in Chinese food and that it either makes them feel sick after consuming or it does not. Very few people have any idea what MSG is or from where it comes. I was one of those people. I was recently discussing, with a coworker, how I could not eat certain foods with MSG because they give me a headache. She balked. She said there was nothing wrong with MSG being added to food. I mistakenly guessed that she knew details regarding MSG.

“What is MSG?” I asked
“Monosodium glutamate, “says my coworker.
“What is monosodium glutamate?”
My coworker then says, “I don’t know. They put it in food.”

Uh, huh. I realized I must research this mysterious food additive since I know I ‘m not the only one who gets headaches because of it and it is odd that only certain foods with the additive bother me. Further investigation seemed like the right thing to do. In a very tiny nutshell, as there is a plethora of information out there, here is what I found:

MSG or monosodium glutamate is a salt of the amino acid called glutamic acid (glutamate). MSG is commonly added to Chinese food, canned soups, vegetable and processed meats. Over a thousand years ago Asian cooks began adding a type of seaweed (Laminaria japonica) found in the Pacific Ocean to their soup stocks. They had discovered that foods cooked in this seaweed broth tasted good. Most ocean creatures have to balance the salty seawater and do so by filling their cells with amino acids and amines. One of these amino acids is glutamic acid in the form of monosodium glutamate, which is savory. Some fish, particularly shellfish, are high in pleasant tasting amino acids.

In 1908, the link between glutamate and the seaweed was discovered. A professor at Tokyo Imperial University, Dr. Kikunae Ikeda, isolated glutamate from the seaweed (Kombu). Dr. Ikeda studied which form of glutamate produced the taste preferred for seasoning. He also studied how to produce it for commercial use. What he discovered was monosodium glutamate.

Glutamate is also found in abundance in virtually all natural foods – from meat, poultry, fish, cheese and milk to tomatoes, mushrooms and many other vegetables. Glutamate is the most commonly found amino acid in nature. But, glutamate can also be manufactured.

MSG was first produced in Japan in 1909. Since then, food manufacturers and home cooks have used MSG to augment the flavor of a wide variety of foods. Pure MSG does not have a pleasant taste by itself if it is not combined with a consonant savory smell. As a flavor and in the right amount, MSG has the ability to enhance other taste-active compounds balancing the overall taste of certain dishes.

Monosodium glutamate is produced through a fermentation process that begins with molasses from sugar cane or sugar beets and food starch from certain cereals. They are fermented in a controlled environment. The sodium is added later through a neutralization process.

Manufactured MSG has been used for over 100 years. Yet, it has had its fair share of controversy. Many studies have been conducted to determine if MSG is safe. The FDA states that MSG is “generally recognized as safe.” But, there is a gray area regarding the use of MSG. Many people, like me, find they have adverse reactions to MSG. The MSG Symptom Complex, originally known as the Chinese restaurant syndrome, has been debated.

The FDA admits that MSG has been proven to induce asthma attacks in certain individuals. And, the FDA has received many reports regarding reactions to MSG such as headaches, nausea, chest pain and heart palpitations. Yet, the FDA claims that MSG is generally safe.

According to a 1995 U.S. Food and Drug Administration study, some foods naturally contain higher levels of glutamate than those typically added to foods during manufacturing. For example, the natural glutamate level in aged Parmesan cheese was found to be up to 10 times that found in chicken broth with added monosodium glutamate. If MSG occurs naturally in food then can it be said that manufactured MSG is the problem?

According to MSGTruth.org , which was created by former food process engineer and food scientist, Carol Hoernlein:

“There are contaminants in processed MSG. An analogy that can be used is that there are right-handed amino acids and left handed ones. They are like mirror images of each other. Processed MSG contains not only the kind of amino acids the body is used to handling, but mirror image ones too. This may cause problems because it is like putting the wrong glove on your hand. It’s not quite the same. We don’t exactly know what problems this may cause.

On the other hand (so to speak) the fact that glutamate the body is used to handling is also in MSG may present a problem because an excess of naturally occurring glutamate is well known by neuroscientists to be a problem in many disease states. Natural glutamate can cause problems we already know about. The reason food processors “free” glutamate from its bound form is that it acts as a neurotransmitter in its free form. The food industry’s claim that free glutamate is as harmless as bound glutamate is disingenuous at best. If it was exactly the same, they wouldn’t need to hydrolyze vegetable protein (split the amino acids apart).”

Since MSG occurs naturally in many foods the placing of “No MSG,” “No MSG Added,” or “No Added MSG” on food labels has been deemed by the FDA to be false and misleading under section (403) (a) (1) of the Federal Food, Drug and Cosmetic Act when the label also lists any hydrolyzed protein as an ingredient since it also contains MSG.” To advertise “No MSG,” “No MSG Added,” or “No Added MSG” when there is processed free glutamic acid (MSG) in a product is illegal.

I am inclined to ask the following 3 part question: Do people, who complain of adverse reactions, do so when they have (a) consumed products containing processed MSG only (b) naturally occurring MSG only or (c) both processed and naturally occurring MSG? If glutamic acid (MSG) is naturally occurring and it does not cause adverse reactions then can it be said that manufactured glutamic acid (MSG) is the culprit? Or, if a person is consuming both types of MSG can it be overload?

I’m inclined to believe that manufactured MSG is behind many of the adverse reactions. We are living in a time of over processed foods, formed in a way that maybe our bodies aren’t meant to absorb. But, for the sake of fairness, I do want to keep in mind the following: If we look at the thousand years that Asians added the seaweed to their soup we could say, well, heck, they were fine. But, do we really have proof that they were fine? Did someone say, “Hey that soup gave me a headache?” Maybe. We won’t know.

White Miso Soup with Tofu (serves 2-3)
2 TBS of White Miso soup (please experiment with various miso’s, red is one of our favorites) (You may want to increase or decrease the amount of miso paste used, to a lighter or heavier broth.)
1 package Of silkened Tofu (drained, and cubed)
Small Bunch Watercress

Directions: A pot of 4-6 cups of water. Bring the water to a boil, turn the heat down to a simmer, dissolve the miso paste, place the tofu in the pot, with a handful of watercress.

Enjoy this simple, quick, healthy soup.

Photo Details:
Featured Guest Photographer: Marco Mayer
ApertureFNumber: f/11.0
Make: NIKON CORPORATION
Model: NIKON D3S
ExposureTime: 1/160
FNumber: 11/1
ExposureProgram: 1
ISOSpeedRatings: 125
MaxApertureValue: 32/10
MeteringMode: 2
LightSource: 0
Flash: 0
FocalLength: 105/1

MSG is one of those things that people hear about, know it is in Chinese food and that it either makes them feel sick after consuming or it does not. Very few people have any idea what MSG is or from where it comes. I was one of those people. I was recently discussing, with a coworker, how I could not eat certain foods with MSG because they give me a headache. She balked. She said there was nothing wrong with MSG being added to food. I mistakenly guessed that she knew details regarding MSG.

“What is MSG?” I asked
“Monosodium glutamate, “says my coworker.
“What is monosodium glutamate?”
My coworker then says, “I don’t know. They put it in food.”

Uh, huh. I realized I must research this mysterious food additive since I know I ‘m not the only one who gets headaches because of it and it is odd that only certain foods with the additive bother me. Further investigation seemed like the right thing to do. In a very tiny nutshell, as there is a plethora of information out there, here is what I found:

MSG or monosodium glutamate is a salt of the amino acid called glutamic acid (glutamate). MSG is commonly added to Chinese food, canned soups, vegetable and processed meats. Over a thousand years ago Asian cooks began adding a type of seaweed (Laminaria japonica) found in the Pacific Ocean to their soup stocks. They had discovered that foods cooked in this seaweed broth tasted good. Most ocean creatures have to balance the salty seawater and do so by filling their cells with amino acids and amines. One of these amino acids is glutamic acid in the form of monosodium glutamate, which is savory. Some fish, particularly shellfish, are high in pleasant tasting amino acids.

In 1908, the link between glutamate and the seaweed was discovered. A professor at Tokyo Imperial University, Dr. Kikunae Ikeda, isolated glutamate from the seaweed (Kombu). Dr. Ikeda studied which form of glutamate produced the taste preferred for seasoning. He also studied how to produce it for commercial use. What he discovered was monosodium glutamate.

Glutamate is also found in abundance in virtually all natural foods – from meat, poultry, fish, cheese and milk to tomatoes, mushrooms and many other vegetables. Glutamate is the most commonly found amino acid in nature. But, glutamate can also be manufactured.

MSG was first produced in Japan in 1909. Since then, food manufacturers and home cooks have used MSG to augment the flavor of a wide variety of foods. Pure MSG does not have a pleasant taste by itself if it is not combined with a consonant savory smell. As a flavor and in the right amount, MSG has the ability to enhance other taste-active compounds balancing the overall taste of certain dishes.

Monosodium glutamate is produced through a fermentation process that begins with molasses from sugar cane or sugar beets and food starch from certain cereals. They are fermented in a controlled environment. The sodium is added later through a neutralization process.

Manufactured MSG has been used for over 100 years. Yet, it has had its fair share of controversy. Many studies have been conducted to determine if MSG is safe. The FDA states that MSG is “generally recognized as safe.” But, there is a gray area regarding the use of MSG. Many people, like me, find they have adverse reactions to MSG. The MSG Symptom Complex, originally known as the Chinese restaurant syndrome, has been debated.

The FDA admits that MSG has been proven to induce asthma attacks in certain individuals. And, the FDA has received many reports regarding reactions to MSG such as headaches, nausea, chest pain and heart palpitations. Yet, the FDA claims that MSG is generally safe.

According to a 1995 U.S. Food and Drug Administration study, some foods naturally contain higher levels of glutamate than those typically added to foods during manufacturing. For example, the natural glutamate level in aged Parmesan cheese was found to be up to 10 times that found in chicken broth with added monosodium glutamate. If MSG occurs naturally in food then can it be said that manufactured MSG is the problem?

According to MSGTruth.org , which was created by former food process engineer and food scientist, Carol Hoernlein:

“There are contaminants in processed MSG. An analogy that can be used is that there are right-handed amino acids and left handed ones. They are like mirror images of each other. Processed MSG contains not only the kind of amino acids the body is used to handling, but mirror image ones too. This may cause problems because it is like putting the wrong glove on your hand. It’s not quite the same. We don’t exactly know what problems this may cause.

On the other hand (so to speak) the fact that glutamate the body is used to handling is also in MSG may present a problem because an excess of naturally occurring glutamate is well known by neuroscientists to be a problem in many disease states. Natural glutamate can cause problems we already know about. The reason food processors “free” glutamate from its bound form is that it acts as a neurotransmitter in its free form. The food industry’s claim that free glutamate is as harmless as bound glutamate is disingenuous at best. If it was exactly the same, they wouldn’t need to hydrolyze vegetable protein (split the amino acids apart).”

Since MSG occurs naturally in many foods the placing of “No MSG,” “No MSG Added,” or “No Added MSG” on food labels has been deemed by the FDA to be false and misleading under section (403) (a) (1) of the Federal Food, Drug and Cosmetic Act when the label also lists any hydrolyzed protein as an ingredient since it also contains MSG.” To advertise “No MSG,” “No MSG Added,” or “No Added MSG” when there is processed free glutamic acid (MSG) in a product is illegal.

I am inclined to ask the following 3 part question: Do people, who complain of adverse reactions, do so when they have (a) consumed products containing processed MSG only (b) naturally occurring MSG only or (c) both processed and naturally occurring MSG? If glutamic acid (MSG) is naturally occurring and it does not cause adverse reactions then can it be said that manufactured glutamic acid (MSG) is the culprit? Or, if a person is consuming both types of MSG can it be overload?

I’m inclined to believe that manufactured MSG is behind many of the adverse reactions. We are living in a time of over processed foods, formed in a way that maybe our bodies aren’t meant to absorb. But, for the sake of fairness, I do want to keep in mind the following: If we look at the thousand years that Asians added the seaweed to their soup we could say, well, heck, they were fine. But, do we really have proof that they were fine? Did someone say, “Hey that soup gave me a headache?” Maybe. We won’t know.

White Miso Soup with Tofu (serves 2-3)
2 TBS of White Miso soup (please experiment with various miso’s, red is one of our favorites) (You may want to increase or decrease the amount of miso paste used, to a lighter or heavier broth.)
1 package Of silkened Tofu (drained, and cubed)
Small Bunch Watercress

Directions: A pot of 4-6 cups of water. Bring the water to a boil, turn the heat down to a simmer, dissolve the miso paste, place the tofu in the pot, with a handful of watercress.

Enjoy this simple, quick, healthy soup.

Photo Details:
Featured Guest Photographer: Marco Mayer
ApertureFNumber: f/11.0
Make: NIKON CORPORATION
Model: NIKON D3S
ExposureTime: 1/160
FNumber: 11/1
ExposureProgram: 1
ISOSpeedRatings: 125
MaxApertureValue: 32/10
MeteringMode: 2
LightSource: 0
Flash: 0
FocalLength: 105/1

Belarus, once under the government of the USSR, gained its independence in 1991. Currently bordered by Russia, Ukraine, Poland, Lithuania and Latvia, The Republic of Belarus is a landlocked country in Eastern Europe. Belarus is among 15 countries that were once a part of the USSR and are now a Newly Independent States (NIS). However, Belarus has maintained a close relation with Russia unlike any of the other countries formerly a part of the USSR.

Belarus shares a long and rich history with the many other countries in Eastern Europe. Inhabited since prehistoric times the first record of permanent settlements dates back to the 6th century AD. Ruled by the princes of Kiev, Mongols, Lithuanians, Poles and Muscovites, Belarus finally came under Russian control under the rule of Catherine the Great in 1772. It wasn’t until the dissolution of the Soviet Union that Belarus finally became independent. Alexander Lukashenko has been the country’s president since 1994 and has established policies once practiced by the former USSR.

Along with its rich political history, Belarus, literally translated as “white Russian”, has a vibrant cultural history; sharing many traditions, customs and foods as its neighboring countries. The food enjoyed in this region dates back centuries. The potato could be called the national food of Belarus. So popular that it is often called “the second bread”. There are hundreds of dishes prepared using potatoes. Despite the popularity of the potato Belarusian people enjoy a wide and varied cuisine that makes use of ingredients such as mushrooms, berries, herbs, milk products such as sour cream and cheeses, fish, pork, which is made into sausage and rye which is enjoyed as bread or made into vodka.

Soups are quite popular. One of the favorites of not only Belarusian, but most surrounding countries is borscht. With so many people in Eastern Europe enjoying this soup that is how many different varieties you will find. Borscht is brilliant beet and cabbage soup made with meat and because the potato is so popular, of course, with potato.

How to get this shot:

1. Softbox
2. White Ceramic Soup Bowls in Bulk from Wasserstrom a less expensive alternative from Williams Sonoma.
3. White linen napkin placed in front of the Bowl of rolls for visuals. Background (underneath a brown paper bag or brown lightly textured muslin cloth)

Borscht

Ingredients:

2 tbs vegetable oil
1 medium onion, diced
8 cups water
¼ pound pork bone (can have meat on it)
3 oz beef brisket
3-4 beets, peeled and diced
1-2 russet potatoes, diced
2 carrots, peeled and diced
1 turnip, peeled and diced
1 small cabbage, chopped
¼ cup tomato paste
1 tsp sugar
2 tsp vinegar
1 bay leaf
Pepper and salt to taste
Sour cream

Directions

1. In a large pot heat the vegetable oil. Sauté the onions until translucent.
2. Add the water, pork bone and beef brisket. Bring to a boil.
3. Add the beets, potatoes, carrots, turnip, cabbage, tomato paste, sugar, vinegar, bay leaf and pepper and salt to taste.
4. Bring to a boil, cook until vegetables are tender. Lower heat and simmer for at least another 30 minutes.
5. Serve with sour cream

Camera Data:

ApertureFNumber: f/8.0
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/160
FNumber: 8/1
ISOSpeedRatings: 100
Flash: 16
FocalLength: 100/1

Remember our recent post that discussed cooking down and pureeing a pumpkin for future use? If you haven’t had a chance to read it, please take a peek, then get that nearly frost bitten pumpkin that is sitting on your porch and get busy making your own pumpkin puree. You will need it for another of our recently posted recipes: pumpkin tartlets as well as this next pumpkin recipe that we’d like to share with you.

This recipe will both surprise and delight you. It was given to us by a relative who declared that is would become a Thanksgiving tradition. And, as predicted, it has been ever present on our Thanksgiving table. We would never think of omitting this from our celebration, not that our families would let us, always asking on Thanksgiving morning, “Are you making that pumpkin soup?” Of course we are and so will you once you give it a try.

However, our initial reaction to this recipe was “Huh? Pumpkin peanut butter soup? …ummm….hmmm. It sounds…ewww…not sure…” We would have made a sound effects specialist quite happy. Let’s be honest, we could agree that peanut butter and pumpkin are delicious flavors, but were they meant to be served hot, in the form of a soup? Well, we figured they might taste good together so why not give it a try. We looked over the recipe and read the ingredients for the garnish: sour cream and chives?!

We took out our pureed pumpkin, gathered the rest of the ingredients and set out to make what has become a must have soup. We took a taste of the soup sans garnish. It was tasty. Then we added the garnish and our reaction was quite the opposite of when we first read the recipe. We made one sound only: “Mmmmm!” The soup was absolutely delicious, garnish included and if not low in calorie, definitely healthy and nutritious, which is a bonus when children are involved.

We highly recommend adding this to your Thanksgiving Day menu. Because this is a filling soup you can serve it quite some time before the main course, which gives you a little extra preparation time with the turkey and all those side dishes. You will find that this soup is going to be the simplest dish you prepare on Thanksgiving and that it will become a hearty mainstay for late fall and winter dinners.

Peanut Butter and Pumpkin Soup

Ingredients

4 tablespoons unsalted butter

4 cups canned pumpkin pie mix or 4 cups pumpkin puree flavored with pumpkin pie spices

2 cups cooked sweet potato puree

1 cup smooth peanut butter

6 cups vegetable stock

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons chopped chives for garnish

2 tablespoons sour cream for garnish

Directions

1. Melt butter in a large pot over medium heat.

2. Stir in pumpkin, sweet potatoes, and peanut butter.

3. Add vegetable stock, pepper, and salt. Stir till smooth.

4. Reduce heat and simmer for 20 minutes.

5. Serve garnished with sour cream and chopped chives.

Remember our recent post that discussed cooking down and pureeing a pumpkin for future use? If you haven’t had a chance to read it, please take a peek, then get that nearly frost bitten pumpkin that is sitting on your porch and get busy making your own pumpkin puree. You will need it for another of our recently posted recipes: pumpkin tartlets as well as this next pumpkin recipe that we’d like to share with you.

This recipe will both surprise and delight you. It was given to us by a relative who declared that is would become a Thanksgiving tradition. And, as predicted, it has been ever present on our Thanksgiving table. We would never think of omitting this from our celebration, not that our families would let us, always asking on Thanksgiving morning, “Are you making that pumpkin soup?” Of course we are and so will you once you give it a try.

However, our initial reaction to this recipe was “Huh? Pumpkin peanut butter soup? …ummm….hmmm. It sounds…ewww…not sure…” We would have made a sound effects specialist quite happy. Let’s be honest, we could agree that peanut butter and pumpkin are delicious flavors, but were they meant to be served hot, in the form of a soup? Well, we figured they might taste good together so why not give it a try. We looked over the recipe and read the ingredients for the garnish: sour cream and chives?!

We took out our pureed pumpkin, gathered the rest of the ingredients and set out to make what has become a must have soup. We took a taste of the soup sans garnish. It was tasty. Then we added the garnish and our reaction was quite the opposite of when we first read the recipe. We made one sound only: “Mmmmm!” The soup was absolutely delicious, garnish included and if not low in calorie, definitely healthy and nutritious, which is a bonus when children are involved.

We highly recommend adding this to your Thanksgiving Day menu. Because this is a filling soup you can serve it quite some time before the main course, which gives you a little extra preparation time with the turkey and all those side dishes. You will find that this soup is going to be the simplest dish you prepare on Thanksgiving and that it will become a hearty mainstay for late fall and winter dinners.

Peanut Butter and Pumpkin Soup

Ingredients

4 tablespoons unsalted butter

4 cups canned pumpkin pie mix or 4 cups pumpkin puree flavored with pumpkin pie spices

2 cups cooked sweet potato puree

1 cup smooth peanut butter

6 cups vegetable stock

1 teaspoon black pepper

1 teaspoon salt

2 tablespoons chopped chives for garnish

2 tablespoons sour cream for garnish

Directions

1. Melt butter in a large pot over medium heat.

2. Stir in pumpkin, sweet potatoes, and peanut butter.

3. Add vegetable stock, pepper, and salt. Stir till smooth.

4. Reduce heat and simmer for 20 minutes.

5. Serve garnished with sour cream and chopped chives.

They come from every walk of life. They represent a multitude of ethnicities. They are the men and women who don’t know what the words “I can’t” or “I quit” mean. They are called Jar Heads, Leatherneck and Devil Dogs. They are United States Marines. They have been described by many, but I think that Rear Admiral Stark’s assessment is about as accurate as they come: “Marines I see as two breeds; Rottweiler or Doberman, because Marines come in two varieties, big and mean or skinny and mean. They’re aggressive on the attack and tenacious on defense. They’ve got really short hair and they always go for the throat.”

“America’s 911 Force”, The United States Marine Corps is who our nation turns to in times of need. Marines are America’s premier expeditionary force, mobilizing with speed on the ground, in the air and by sea. For 236 years Marines have sprung into action, putting themselves in harm’s way, suffering through hardships and adversity because they chose to serve their country. They are bound by the words honor, commitment and integrity, yet it is their ability to overcome the harsh environs of combat and achieve success that truly binds them together.

Today, Thursday, November 10, 2011 is the 236th anniversary of the Marine Corps or, rather, it is the birthday of the United States Marine Corps. It was on November 10, 1775, that the fledgling Naval Committee was directed by Congress to raise two marine battalions. The Continental Marines were founded to conduct ship-to-ship fighting, provide shipboard security and discipline enforcement, and assist in landing forces for the newly established Navy.

The two battalions of Continental Marines officially came to be when Congress issued the first commission to Captain Samuel Nicholas on November 28, 1775. Nicholas’ family was tavern keepers. Some historians suggest that it is most likely Nicholas was using his family tavern, the “Conestoga Waggon” as a recruiting post although the most widely held belief is that the first recruiting post was the Tun Tavern located in Philadelphia.

The Tun Tavern no longer stands, however a small, operating “Tun Tavern”, with a very knowledgeable barkeep is a part of the Marine Corps Museum located in Quantico, VA. This museum is well worth a visit should you be in the vicinity. Extremely well planned and beautifully designed, this museum does justice to and honors the men and women who have served in the United States Marine Corps.

As the wife of a Marine I know the sacrifice every man and woman makes in order to proudly wear the Eagle, Globe and Anchor insignia. For the last 20 years I have had the privilege to see the USMC from a relatively close vantage point. I am humbled by their courage, tenacity and commitment. I honor them for allowing me to go to bed each night, knowing that they are there ready to spring into action to defend me, my family, my fellow Americans.

To all Marines from the youngest to the oldest, to those who are training to become Marines to those who still call themselves Marine, but no longer wear the uniform, from the depths of my heart, I wish you a Happy Birthday!

In honor of the first “recruit center”, the Tun Tavern, I have prepared a colonial era stew that is still popular today. It was probably made with whatever was available given the frugality and limitations of the times, but the basic recipe is the same. It is savory, comforting food that nourishes and warms the body. I can picture it being served in a colonial tavern along with good hearty ale and rustic bread as Samuel Nicholas sat at a table taking the names of the original “Continental Marines”

MULLIGAN STEW (The changes I made are italized.)

½ cup each of diced onions, carrots, celery, and turnip; I use a white turnip as it is a bit sweeter
4 potatoes quartered; I used a variety of fingerlings
Add to 1/8 lb salt pork, Omitted
2 pounds venison, lamb or beef cut in small pieces
2 pints of water
teaspoon salt and ¼ tsp. Pepper
Dumplings to taste, Omitted
Cornstarch, 2 tablespoons

Directions

1. In a Crockpot, turned on high, place the venison, lamb or beef. Move around with a fork and begin heating through as you are dicing the vegetables.

2. Dice the onions, carrots, celery and turnip

3. Add the water to the crock pot and then add the vegetables.

4. Season with salt and pepper

5. Set the Crockpot on low and cook for 6 hours.

6. About an hour before serving add the cornstarch. To do this without lumps remove a ladle of broth, pour into a bowl with the cornstarch and mix vigorously until there are no lumps. Add the mixture into the Crockpot and mix thoroughly.

Note: The dumplings were omitted because I made thick gravy with the cornstarch and served the stew with dinner rolls. If you are making the stew with dumplings I recommend omitting the cornstarch and adding the dumplings in the last 15 minutes before serving.

They come from every walk of life. They represent a multitude of ethnicities. They are the men and women who don’t know what the words “I can’t” or “I quit” mean. They are called Jar Heads, Leatherneck and Devil Dogs. They are United States Marines. They have been described by many, but I think that Rear Admiral Stark’s assessment is about as accurate as they come: “Marines I see as two breeds; Rottweiler or Doberman, because Marines come in two varieties, big and mean or skinny and mean. They’re aggressive on the attack and tenacious on defense. They’ve got really short hair and they always go for the throat.”

“America’s 911 Force”, The United States Marine Corps is who our nation turns to in times of need. Marines are America’s premier expeditionary force, mobilizing with speed on the ground, in the air and by sea. For 236 years Marines have sprung into action, putting themselves in harm’s way, suffering through hardships and adversity because they chose to serve their country. They are bound by the words honor, commitment and integrity, yet it is their ability to overcome the harsh environs of combat and achieve success that truly binds them together.

Today, Thursday, November 10, 2011 is the 236th anniversary of the Marine Corps or, rather, it is the birthday of the United States Marine Corps. It was on November 10, 1775, that the fledgling Naval Committee was directed by Congress to raise two marine battalions. The Continental Marines were founded to conduct ship-to-ship fighting, provide shipboard security and discipline enforcement, and assist in landing forces for the newly established Navy.

The two battalions of Continental Marines officially came to be when Congress issued the first commission to Captain Samuel Nicholas on November 28, 1775. Nicholas’ family was tavern keepers. Some historians suggest that it is most likely Nicholas was using his family tavern, the “Conestoga Waggon” as a recruiting post although the most widely held belief is that the first recruiting post was the Tun Tavern located in Philadelphia.

The Tun Tavern no longer stands, however a small, operating “Tun Tavern”, with a very knowledgeable barkeep is a part of the Marine Corps Museum located in Quantico, VA. This museum is well worth a visit should you be in the vicinity. Extremely well planned and beautifully designed, this museum does justice to and honors the men and women who have served in the United States Marine Corps.

As the wife of a Marine I know the sacrifice every man and woman makes in order to proudly wear the Eagle, Globe and Anchor insignia. For the last 20 years I have had the privilege to see the USMC from a relatively close vantage point. I am humbled by their courage, tenacity and commitment. I honor them for allowing me to go to bed each night, knowing that they are there ready to spring into action to defend me, my family, my fellow Americans.

To all Marines from the youngest to the oldest, to those who are training to become Marines to those who still call themselves Marine, but no longer wear the uniform, from the depths of my heart, I wish you a Happy Birthday!

In honor of the first “recruit center”, the Tun Tavern, I have prepared a colonial era stew that is still popular today. It was probably made with whatever was available given the frugality and limitations of the times, but the basic recipe is the same. It is savory, comforting food that nourishes and warms the body. I can picture it being served in a colonial tavern along with good hearty ale and rustic bread as Samuel Nicholas sat at a table taking the names of the original “Continental Marines”

MULLIGAN STEW (The changes I made are italized.)

½ cup each of diced onions, carrots, celery, and turnip; I use a white turnip as it is a bit sweeter
4 potatoes quartered; I used a variety of fingerlings
Add to 1/8 lb salt pork, Omitted
2 pounds venison, lamb or beef cut in small pieces
2 pints of water
teaspoon salt and ¼ tsp. Pepper
Dumplings to taste, Omitted
Cornstarch, 2 tablespoons

Directions

1. In a Crockpot, turned on high, place the venison, lamb or beef. Move around with a fork and begin heating through as you are dicing the vegetables.

2. Dice the onions, carrots, celery and turnip

3. Add the water to the crock pot and then add the vegetables.

4. Season with salt and pepper

5. Set the Crockpot on low and cook for 6 hours.

6. About an hour before serving add the cornstarch. To do this without lumps remove a ladle of broth, pour into a bowl with the cornstarch and mix vigorously until there are no lumps. Add the mixture into the Crockpot and mix thoroughly.

Note: The dumplings were omitted because I made thick gravy with the cornstarch and served the stew with dinner rolls. If you are making the stew with dumplings I recommend omitting the cornstarch and adding the dumplings in the last 15 minutes before serving.