|Stuffed Pepper Soup||Borscht||Cabbage Egg Drop Soup||Swiss Chard Salad||Roasted Brussels Sprouts|
|2 Tbsp||3 Tbsp||1/4 cup||3 Tbsp|
sour cream or mayonnaise
Stuffed Pepper Soup
In a Dutch oven over medium heat, cook and stir 1 lb beef until no longer pink; drain. Stir in 6 cups beef stock, 1 28 oz can tomato sauce, all the tomatoes diced, 2 cups chopped green peppers, 2 Tbsp brown sugar, 2 tsp salt, 1 tsp pepper. bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes.
Add 2 cups cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley.
Dice 1/2 cup onions, and 1/2 cup diced carrot. 1/2 cup finely chopped celery. Dice all of the beets. cook 1 cup of white beans
Add 2 tbsp of olive oil to a large stockpot over medium high heat. Add 1 lb ground pork and saute until pork is cooked through. Add the diced onion, carrot, and celery greens, and saute for about 5 minutes.
Chop one small head of cabbage, or 1/2 a large head, about 1-2 cups. Add white beans, and beets to the soup. Add 1-2 tsp salt and 2 bay leaves.
Add enough water to cover all vegetables, about 10-14 cups. Bring soup to a boil, reduce heat and cook for 25-30 minutes, or until potatoes and beets are cooked through. Lightly beat 2 eggs and add to soup. Remove bay leaves, and serve soup with a dollop of sour cream or mayonnaise.
Cabbage Egg Drop Soup
Heat 1 Tbsp olive oil in a large stockpot over medium-high heat. Add 1 small onion and sauté for 5 minutes, stirring occasionally, until softened. Add 3 cloves of garlic minced and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Add 1/2 the cabbage head chopped and 8 cups chicken stock ingredients. Add 1 tsp ground ginger, 1/4 tsp pepper and stir to combine. Continue cooking until the mixture reaches a simmer.
Simmer. Reduce heat to medium, in order to maintain the simmer. Cover and simmer for 10 minutes, until the cabbage has completely softened.
Make the egg ribbons. Remove the lid. Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, creating a “whirlpool”-type motion, while you use your other hand to slowly drizzle in 3 whisked eggs. The eggs will cook instantly in the hot broth, creating pretty egg ribbons.
Season. Stir in the 2 tsp sesame oil until completely combined. Then give the soup a taste and season with salt, as needed, plus any extra sesame oil, white pepper or ginger that you think it might need.
Serve. Serve warm, garnished with green onions if desired.
Swiss Chard Salad
Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.
To make dressing combine:1/4 cup extra virgin olive oil, 2 Tbsp white vinegar,
juice of 1 lemon, salt and fresh cracked black pepper
Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender. Add to the bowl with the stalks, along with 1 shallot minced. Toss the chard with some of the dressing, enough to moisten but not drown.
Slice 1 apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn't brown.
Add the apples and 1/4 cup toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and give everything a good grinding of fresh black pepper.
Roasted Brussels Sprouts
Preheat oven to 425°.
Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of olive oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
Drizzle 1 Tbsp of olive oil, 1 Tbsp balsamic vinegar and 1 Tbsp honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.