A traditional and health beet soup recipe brought to America by Eastern European immigrants. Since borscht keeps well in the refrigerator for a week or more, and is both served as a soup and sipped … Read More
Chicken Soup for the Sneezer’s Soul (Hot)
(Use organic ingredients where possible) 1 chicken (5 pounds) cut into pieces 2 whole yellow onions, peeled 3 to 4 quarts of spring water ½ pound of carrots 6 celery stalks cut into 2-inch chunks … Read More
Wild Mushroom Barley Soup (Hot)
7 cups of vegetable or chicken broth 1/2 cup of pearled barley 1/2 onion, minced 2 celery stalks, diced 2 carrots, diced 1 broccoli stalk, chopped 1/2 red pepper, diced 8 ounces of wild mushrooms, … Read More
Veggie Soup (Hot)
This great health-booster is a favorite of those who subscribe to the “everything including the kitchen sink” (K-SINK) cooking method. Free spirits who like to cook for fun are also quite partial to it—as are … Read More
Golden Gazpacho – the Liquid Salad (Cold)
During a visit in the south of Spain, the Kitchen Shrink fell in love with the traditional Andalusian chilled veggie soup the locals called Gazpacho. This liquid salad mélange of ripe tomatoes, cucumbers, bell peppers, … Read More
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