This is a Guest Review by April Shaner of Naturally Persnickety Mom. This Book was sent to April on behalf of Holistic Saffron for a review. Thank you so much April
The weather is cooling and it is time to start making and keeping soups on hand. What is not to love about soup? It is filling, nutritious, and it is easy to use to stock the freezer for quick easy meals. I am always looking for new soup recipes. My family often tires of chicken noodle and plain vegetable soup after awhile. So when I was asked to review a new recipe from a new recipe book on bone broth, I searched for the most appealing vegetable soup. It’s no secret, I do enjoy the Russian recipes my friend shares with me and Borscht is about as famous a Russian recipe as any. It is very nutrient dense and flavorful. The ways to make Borscht are endless and I think every family has their own recipe, but the ingredients are basically the same. I don’t think borscht can be made without beets, cabbage, onions, and garlic. To make it even more nutritious it is best made with good homemade bone broth.
That leads me to the book I recently read and loved. It’s called Nourishing Broth and it’s written by Sally Fallon Morrel and Dr. Kaayla Daniels. Sally Fallon Morrel is the same author of Nourishing Traditions which is one of the most recommended cookbooks for traditional/Weston A. Price foodies. The cover is very old-fashioned looking and kind of retro sixties in my opinion. I love it. However, never judge a book by it’s cover! This one is filled with scientifically based information about why we should be eating our own homemade broth and not the store bought ones. It goes into great detail about the nutritional aspects of homemade broths and stocks. If that weren’t enough there are many different varieties of broth recipes that range from the very simple basic chicken stock to fish broths and clarified broths. There is even a recipe for a continuous slow cooker broth where you can make broth over a week. Then, to make the book an even better value, there are several different kinds of recipes for you to use your broths in. That is where I found the recipe for borscht and a few others I will be trying in the near future.
This borscht is hearty and full of flavor and vegetables. It is a pretty traditional recipe that is easy to prepare. In my recipe I omitted the heavy cream because I wanted to freeze the leftovers for later. I did serve it with the sour cream and a little fresh dill and thought it was very good. My Russian friend recommended letting it sit for a day and then adding a little mayo with the sour cream. I did and it was even better! This soup makes a great lunch served with a hearty rye or sourdough bread or would make a lovely starter course for a larger meal. It doesn’t have meat in it, but bone broth is nourishing and filling and you don’t really miss the meat. For a vegetarian dish you could use vegetable broth, but wouldn’t get the gelatin benefits that are discussed in the book.
Overall, this is not only a great cookbook, but also a wonderful reference book that can be passed down for many generations, much like the tradition of making bone broth.
Recipe for Borscht:
Lorraine Carlstrom, Nelson, Canada
Serves 6 to 8
3 tablespoons butter or ghee
1 medium onion, peeled and chopped
1?2 cup chopped celery
1 medium carrot, peeled and chopped
2 medium potatoes, scrubbed and chopped
4 cloves garlic, peeled and crushed
4 cups homemade chicken or turkey stock
2 cups blended fresh tomatoes or 1 (28-ounce) can crushed tomatoes
1 medium beet, peeled and grated
1?2 head green cabbage, cored and shredded or very thinly sliced
2 tablespoons apple cider vinegar or lemon juice
1 cup heavy cream
1?4 cup chopped fresh dill
Sea salt and freshly ground black pepper
- In a large saucepan, melt the butter over medium heat.
- Add the onion and sauté for about 5 minutes, until it starts to soften. Add the celery and carrot and cook, stirring, for about 5 minutes, until softened.
- Add the potatoes, garlic, stock, tomatoes, beet, and cabbage. Increase the heat to medium-high, bring to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are softened.
- Add the vinegar, cream, and dill and season with salt and pepper; cook for another 5 minutes.
- Ladle into bowls and serve with a dollop of sour cream.
Excerpted from the book NOURISHING BROTH by Sally Fallon and Kaayla T. Daniels, PhD, CCN. © 2014 by Sally Fallon and Kaayla T. Daniels, PhD, CCN. Reprinted by permission of Grand Central Publishing. All rights reserved.