Kapusta Doot

Ok! You must wonder about the name on this one! (LOL) Well...we come from a bit of a Ukrainian background and my hubby calls sauerkraut kapusta, when my girls were little one of them always called soup - DOOT! So this is how this Bowl of Deliciousness got its name.... this one is actually one of my granny's recipes and everytime I make it, it brings me back to the farm.  I hope you love it just as much as we do! Soup on!

• 8 Cups Chopped Red Potatoes (skins on if organic)
• 2 Cups of Sauerkraut
• 6-10 Strips of Cooked nitrate free Bacon
• Himalayan Salt to taste
• Pepper to taste
• Dollop of Organic Sour Cream (per serving)
• Scallions sliced (to garnish)

My favourite part of this recipe is how easy it is to make! Once you chop your potatoes (roughly) fill up a large pot covering the potatoes with water.  Bring potatoes to a boil, then cook on medium for about 40-45 minutes.

 In the mean time cook your bacon to desired crispness.  Set aside to cool.

Once the potatoes are tender mash in the pot with the water.  Cook on low temp while doing so. Then add the Sauerkraut. Stir together.  Chop or crumble the bacon and add to the pot as well.  Add salt and pepper to desired taste.  Cook on low for another 10-15 minutes.  

When the soup is ready to serve, add a dollop of organic sour cream and add some freshly sliced green onion (scallions). Enjoy!

Makes 10-12 servings :)

Summer Harvest Borscht

Granny's garden is in full bloom!  I love to get a head start on canning the summers harvest so I don't get caught having to cook non stop for weeks!!!  This borscht has a yummy citrus twist, but the flavours are amazing together:) I hope you enjoy!

• 6 cups of roughly chopped beets
• 3 cups of roughly chopped potatoes
• 2 medium onions
• 3 garlic cloves
• 3 limes
• 1/2 cup  of chopped fresh parsley 
• Himalayan salt (to taste)

In a large pot add the beets, potatoes, onion and garlic.  Cover the veggies with water or a broth of your choice.  Bring to a boil, then reduce heat and simmer for about 30-35 mins.  Let cool slightly.

Using your blender add batches of the soup and pulse.  I do some smooth and then some chunky to create a nice texture.  Pour back into the pot after you have blended each batch until your happy with the consistency.  

Next add the juice of 3 limes, chopped parsley and Himalayan salt.  Stir together and warm to desired temperature.  

Makes about 10 - 12 cups of soup :)

***Juicy Tip - I like to make this soup in larger batches and set some aside for a quick  lunches or dinners.  

Simply Juicy Bone Broth

I know it can sometimes seem like you need loads of time to make bone broth, but it doesn't have to be that complicatied - TRUST ME!  Anytime I make a chicken for dinner, I simply pull out my crock pot, toss in all ingredients and heat on low for 12 - 24 hours.  Once its in the pot, you don't need to do anything else.

• Bones from whole Chicken (cooked)
• 1 Onion chopped
• 2 Celery Stalks 
• 2 -3 Garlic Cloves
• handful of Parsley
• Himalayan Salt and Cracked peppercorns ( approx 2 Tsp of each)

Simply add the chicken bones to the crock pot. Chop the onion and celery (doesn't need to be fancy as we discard afterwards) Add the garlic, parsley, salt and pepper.  Fill the crock with filtered water, turn on low and simmer for 12-24 hours.  Strain and store in mason jars for up to 5 days in refrigerator.  You can also freeze the broth for up to 3 months.

Drink a cup of bone broth or use in your next soup recipe!

The amount of broth will vary depending on the size of your pot.  If you don't have a crock pot, you can simmer on the stove in a stock pot as well.  If you aren't able to leave simmering for that long, bring to a boil and simmer for 2 hours, then place in fridge overnight before you strain to let the flavours meld together a bit longer.

***Juicy Tip - Bone broth is rich in minerals that support our immune systems.  It can also help reduce inflammation in our body temples and aid in better digestion.  Live Juicy!

Granny Gerry's Original Beet Soup

My grandparents have always had a garden, on the farm and still today after moving to town.  Every year they grow lots of beets and although I have different ways I enjoy this root vegetable this simple ORIGINAL recipe is still a favourite!  I have slightly altered it with the type of sugar and vinegar but it is still true and original to my grandmothers recipe!  Enjoy!

• 8 - 10 Beets & Leaves Chopped
• 4 cups filtered water
• 1/8 cup Apple Cider Vinegar
• 2 Tbsp Coconut Palm Sugar (coconut palm sugar is low on the glycemic index, so I prefer to use it because it won't spike your blood sugar)

Combine all ingredients into a sauce pan or slow cooker.  Cover with water and add the Apple Cider and Palm Sugar.  Bring to a boil and simmer until beets are tender.  Serve immediately or can in mason jars.  Now back in the day they added a drizzle of farm fresh cream to make a Borscht.  Once in a while I like to enjoy that delight, it reminds me of being a kid visiting my grandparents farm!  Enjoy!

*** Juicy Tip - Beets are high in vitamin C which helps to strengthen your immune system.  They also contain fiber, and essential minerals like potassium, and manganese.  A single serving of beets can boost your energy and help to lower your blood pressure.  Eating beets long-term helps prevent cancer, and reduce arthritic pain.  Live Juicy!

Hearty Turkey Vegetable Soup

This soup is great to make following a holiday if you have made a turkey!  Use up the left overs and even Jar some to save for a rainy day.  

• 8 Cups of Bone Broth or a Chicken Broth
• 2 Carrots Diced
• 2 Celery Stocks Sliced
• 1 Medium Onion Diced
• 1 Cup Corn Kernels
• 1 (14 ounce) Can of Lentils
• 2 Large Chopped Tomatoes
• 2 Cups Shredded Turkey (or what you have)
• 1 Cup Brown or Wild Rice
• Himalayan Salt to taste
• Ground Pepper to taste
• 1 Tbsp Dried Parsley

Just place all ingredients into a large sauce pan, bring to a boil then simmer for 30 - 40 minutes. Keep in mind you can be flexible with your ingredients.  It is a great way to use up your left over turkey and fill your self up with veggies!  Live Juicy!