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.