soup

Black Bean and Chorizo Soup, Poached Pears and a Little Smoked Salmon Pasta

Black Bean and Chorizo Soup, Poached Pears and a Little Smoked Salmon Pasta

Hi everyone, I just wanted to let you know that I often put recipes up in my recipe section without writing a post. So, if you go to my site, and into “recipes”, you will find these delicious dishes below.

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Magic Chicken Soup: a healing combination of turmeric, ginger, garlic, bone broth and other glorious things.

Magic Chicken Soup: a healing combination of turmeric, ginger, garlic, bone broth and other glorious things.

I’ve been fighting off a cold for the past few weeks, and finally it’s set in, coinciding with a grey day and rain beating against the kitchen window. I’m feeling poorly, emotional, and tired, and when I feel like this I need soup, usually chicken, or my Tuscan bean soup. Today is no different, but I don’t feel like delving into my usual repertoire, I want a soup loaded with a lot of ginger, turmeric, garlic, fresh herbs, a fabulous broth, with a huge hit of vitamin C; something that’s going to be restorative, that will nourish, hydrate, and heal my body and soul.

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Red Velvet Borsch

Red Velvet Borsch

My grandmother and my aunt Tamara used to make a lot of Borsch. It would differ, depending on the time of year. At Lent, it was always without meat, and water was used as the base of the soup. Other times, beef bones and stewing beef were used, the meat shredded after cooking and put back into the soup. This version was hearty, delicious, and perfect during the colder months. My mother’s borsch was slightly different, although equally delicious, and, like my aunty Tamara’s and grandmother’s, was always served with a big bowl of sour cream and horseradish; so commonplace on a Russian table. 

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Chestnut Soup

To prepare chestnuts first slit the shell, with a small sharp paring knife, and peel it away. Bring the chestnuts to the boil in a small saucepan of cold water. They are ready as soon as the water boils. Left any longer they’ll go grey. Not very appetising. Remove the pan from the heat, then take out one chestnut at a time and slip off the papery skin. Now you can start on the soup.

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