Even when it’s not cold outside, I still make my potato soup. Russet potatoes are best for this creamy comfort food and it only takes 1/2 hour to make. Cutting the potatoes into small 1/2-inch pieces helps it cook quickly and I always have my homemade chicken stock in the freezer for soups and stews. You don’t need cream to thicken this soup, only a little flour is all it takes.
Another thing I always have on hand is my (low fat) sour cream. Don’t all Polish people have sour cream at home? It seems like we eat everything with sour cream… cabbage rolls, pierogi, borscht, and potato soup. I always stir sour cream into this soup just before eating and if you want the full Polish experience (zupa ziemniaczana ~ but we called it zupa kartoflana) top it with a little freshly chopped dill. Click here for the recipe. – Jenny Jones
I absolutely love my beet & cabbage borscht. It has a complex flavor but is really easy to make. You basically put all the ingredients in a pot and cook. It’s the best soup I know to restore electrolytes and boost your immune system.
Every time I make this soup, I devour it in no time. I think your body knows when it’s getting something super healthy and yesterday I had two big bowls of it for dinner – nothing else. We Polish people usually add a little dollop of sour cream to our borscht. My dad had his own way of eating it. Instead of adding diced potatoes to the soup, he would make a side of mashed potatoes and put some potatoes in his spoon, then dip it in the soup so every bite had mashed potatoes and delicious borscht. Yummm.
Beets alone are an anti-aging powerhouse. They are said to stabilize blood sugar & cholesterol, support the liver & urinary tract, and help fight heart disease and cancer. The rich variety of other vegetables can protect against prostate, lung and other cancers, heart disease, macular degeneration and memory loss.
Winter’s coming and that’s soup season. Try my beet and cabbage borscht on the next cold night but don’t wear white when you’re making it. Beets turn everything red. Even…. well…. you’ll see the next morning. Click here for the recipe. – Jenny Jones
Even when it’s not cold outside, I still make my potato soup. Russet potatoes are best for this creamy comfort food and it only takes 1/2 hour to make. Cutting the potatoes into small 1/2-inch pieces helps it cook quickly and I always have my homemade chicken stock in the freezer for soups and stews. You don’t need cream to thicken this soup, only a little flour is all it takes.