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BACK DOOR BOY IN A FRONT DOOR WORLD
OUTSIDE OF SOCIETY - THAT'S WHERE I WANT TO BE
8 Days Of Happy Meme: Day 3 
10th-Dec-2008 08:45 pm
Today I am sick with whatever crud has been circulating, so I'm not at all well - but have decided that when I'm sick, potato soup makes me happy. Especially on a day that has been bombarded with rain, facing a tomorrow with a 100% chance of more throughout the day again. Which means that despite feling ill, I'm getting out my soup pot tomorrow and making Veselka’s cabbage soup. Veselka is a Ukranian restaurant in NYC's East Village. I learned about it from my favorite foodblog, smittenkitchen.com.

Soup is a comfort food in my opinion, and it is best when made from scratch at home. It's soothing for whatever ails you when you need it, especially on cold, rainy, sick days like I'm sure tomorrow will be as well. I love cabbage, I love sauerkraut, and the mere idea of this one makes my mouth water. Best of all, you can make a lot of this relatively cheaply, and make a double batch for the freezer so on those cold, rainy days like I'm experiencing here, when you want something good and satisfying to eat but don't feel well enough to do the work for it, the defrost feature on your microwave will take care of that for you.

Photo credit: Smitten Kitchen
Veselka’s Cabbage Soup
Courtesy of New York Magazine

1 pound pork butt, cut into small cubes
1 1/2 quarts chicken stock
4 cups water
3 allspice berries
3 bay leaves
1 tablespoon dried marjoram
1 cup sauerkraut, plus around 4 tablespoons juice
1 large potato, peeled and diced
2 carrots, minced
3 stalks celery, minced
1 small onion, diced
2 cups fresh cabbage, shredded thin

(1) Place the pork in a medium stockpot with the chicken stock, water, allspice, bay leaves, and marjoram. Bring to a boil and then simmer on low heat for about 2 hours. Remove the pork and set aside on a plate to cool. Skim fat from stock, leaving a few “eyes” of fat for flavor. Add sauerkraut and simmer for 20 minutes.

(2) Add potato and simmer for 5 minutes.

(3) Add the carrots, celery, onion, and cabbage and simmer for 20 minutes. Add the pork and simmer for 10 more minutes. Season with salt and pepper. Add sauerkraut juice. Serves 6 to 8.
Comments 
(Deleted comment)
11th-Dec-2008 06:33 am (UTC)
I always save the bones from roasted chicken to make stock for soup, any cook worth their salt makes good, from scratch, home made chicken soup!!
11th-Dec-2008 02:44 am (UTC)
OMG VESELKA! I used to hang out there when I was in NY. I miss their pierogis. Thanks for the flashback!
11th-Dec-2008 03:11 am (UTC)
I would kill and bury the right person for good pierogies right now, and a piroshki or six.
11th-Dec-2008 12:20 pm (UTC)

Same here, I'm really glad to hear they're still open. Only place I've found outside Ukraine that does a real Ukrainian borscht...

11th-Dec-2008 02:49 am (UTC)
This stuff IS to die for. Enjoy!

By the way, would you like a recipe for Avgolemono? (Greek egg, lemon and chicken soup)? I make a batch of it at least once a month. It is what I had for lunch today as a matter of fact.
11th-Dec-2008 02:57 am (UTC)
If Brad doesn't snap up that recipe, I will! (Please share, Weaver!)

Get to feeling better, Brad. When you've finished the cabbage soup and Weaver's Avgolemono and feel like you're on a soup binge, I'd be happy to share recipes for Mom's Michigan Bean Soup and Gary's Fabulous Split-Pea and Chicken Soup.
11th-Dec-2008 03:07 am (UTC)
Post them!
11th-Dec-2008 03:54 am (UTC)
Just did one....
11th-Dec-2008 04:44 am (UTC)
Just posted it to my journal.
11th-Dec-2008 03:07 am (UTC)
My mama's side of the family is Greek and my father's is Italian, but I'd still love to see your version!
11th-Dec-2008 04:46 am (UTC)
I just posted it to my journal, picking up Dean's soup meme.
11th-Dec-2008 03:48 am (UTC)
canned/jarred saurkraut or homemade?
11th-Dec-2008 06:36 am (UTC)
It's all a matter of preference. I'm using store bought, because it's what I have. This is going to be an extension of a Korean favorite, Kimchi Jigae (Kimchi stew), which is another favorite made from kimchi (fermented, well seasoned napa cabbage) that I also love. I make my own kimchi - LOVE the stuff.
11th-Dec-2008 01:29 pm (UTC)
Plenty of sleep for you, Mr. Biscuit. Aside from your wonderful soup, get some rest to kick whatever is ailing you.
11th-Dec-2008 09:07 pm (UTC)
I'm trying!
11th-Dec-2008 08:28 pm (UTC)
Hey, how are you now?

*sending some good energy*
11th-Dec-2008 09:07 pm (UTC)
Eh, somewhat better, but still on the mend. Thanks for asking!
11th-Dec-2008 09:11 pm (UTC)
:)
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