Homemade soup is the most basic food and one of the oldest. Since the discovery of fire, humans have been putting bits of meat, bone, vegetables and herbs into pots of boiling water and creating a flavourful broth or a chunky meal.
Our college student children have discovered they can get another meal or two out of the boiled carcass of a chicken. This has become important to them to stretch their tight budgets as well as creating a flavourful meal.
In making soup stock, use fresh foods or fresh leftovers. When carving a turkey or chicken I have a pot of boiling water on the stove into which I put the bones, breaking apart the carcass, skin and drippings as the meat is carved off.
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To this I add two onions, two stalks of celery and two carrots, all cut into chunks. During the meal the bones simmer and by the time the kitchen is cleaned up, I can strain the broth and put it in the refrigerator.
The bones should simmer for 11/2 to two hours, and add more water as needed to keep the bones covered. Leftover chicken or turkey pieces can be cut into chunks and put into a container to add to the broth the next day.
The following day the solidified fat is removed from the top of the broth. The broth can now be frozen or used within the next two days.
A similar process can be followed to prepare beef broth. I prefer to brown the bones before boiling to give a rich flavour and colour to the broth. When cooking a roast or other oven meal, put several beef soup bones in the oven in a roasting pan or on a cookie sheet, to brown. Then add the browned beef bones, drippings from the pan and trimmings from the roast to a soup pot of water.
Add two onions, two stalks of celery and two carrots, all cut into chunks, two bay leaves and 10 whole peppercorns and simmer for two to three hours. Then follow the same method as for the poultry stock.
Roasted vegetable stock
This recipe for roasted vegetable stock is from More HeartSmart Cooking by Bonnie Stern.
Brush the bottom of a roasting pan with olive oil. Place in a 450 F (230 C) oven while it is heating. Coarsely chop two onions, two carrots, two stalks of celery and two leeks. Add these to the pan along with 1/4 pound (125 g) quartered mushrooms and toss together. Sprinkle with one tablespoon (15 mL) granulated sugar and roast for 40-50 minutes.
Place vegetables in large pot. Add one cup (250 mL) water to roasting pan and scrape brown bits off pan. Add to vegetables along with four quarts (four litres) water, or enough to cover vegetables and one bay leaf.
Bring to boil, then skim off scum, cover and simmer for two hours. Strain stock and use or freeze. Makes about two quarts (two L).
With homemade soup stock you can be assured that the stock is salt-free and fat-free. If you do not have soup stocks there are substitutes. Frozen stock is usually salt-free, with the fat removed. It is generally quite expensive, so dilute it with water to make it go further. Canned broth, bouillon cubes and powdered soup bases usually contain more salt than necessary. They can also contain MSG, fat and food colouring. For canned broth, refrigerate the can before opening so the fat will solidify on the surface so you can remove it before using. The broth is usually quite concentrated so dilute it more than the directions recommend and freeze any extra.
New book to test
Recently we received a copy of a new cookbook called Grandma’s Kitchen, Comfort Cooking from Canadian Grandmas by Irene Hrechuk and Verna Zasada. This book includes the best family recipes from many cultural groups. The recipes have been updated for busy, health-conscious cooks. They are easy to prepare, nutritious, use readily available ingredients and are delicious. The cookbook is printed by Centax and copies are available for $19.95 from Centax Books and Distributions, 1150 Eighth Avenue, Regina, Sask., S4R1C9, 1-800-667-5595 or e-mail: centax@printwest.com.
Hearty hunter’s soup
Try this country soup with elk, venison or caribou.
2 tablespoons vegetable 30 mL
oil
1 pound ground moose 500 g
meat or ground elk, venison,
caribou or beef
1 medium onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
4 cups beef stock 1 L
1 28-ounce can 796 mL
tomatoes
1 14-ounce can tomato 398 mL
sauce
4 carrots, chopped
4 potatoes, cubed
2 bay leaves
1 teaspoon dried thyme 5 mL
1 teaspoon dried oregano 5 mL
1 teaspoon dried basil 5 mL
1 teaspoon salt 5 mL
1/2 teaspoon pepper 2 mL
In a Dutch oven, over medium heat, heat oil and brown meat. Add onion, celery and garlic. Sauté until onion is translucent. Add remaining ingredients. Bring to a boil. Cover, reduce heat and cook slowly until vegetables are tender, about 30 minutes.
From Grandma’s Kitchen, Comfort Cooking from Canadian Grandmas.
Avgolemono
8 cups chicken stock 2 L
1 cup orzo or long 250 mL
grain rice
4 eggs, separated
3 lemons, juice of, adjust to
taste
salt and freshly ground pepper, to taste
minced parsley for garnish lemon slices for garnish
In a large saucepan, bring stock to a boil. Add orzo or rice and cook until tender, about 15 minutes.
In a medium bowl, beat egg whites until soft peaks form. Beat in yolks and lemon juice until thoroughly blended. Beat in two cups (500 mL) stock, pouring in slowly and beating continuously, to temper eggs, so they do not separate into chunks. Whisk eggs into soup. Serve hot, garnished with parsley and lemon slices.
To reheat soup, do not boil; heat slowly or soup may curdle.
Variations: Add one to two cups (250-500 mL) shredded cooked chicken or turkey.
For a much less authentic, but delicious variation, stir in three to four cups (750 mL to one L) shredded fresh spinach leaves just before whisking in the eggs. Yield six to eight servings.
Orzo is a small rice-shaped pasta used in soups and side dishes. The name means barley kernels in Italian. For a side dish, toss hot cooked orzo with olive oil, crushed garlic, chopped fresh basil, oregano and chives, parmesan cheese, salt and pepper.
From Grandma’s Kitchen, Comfort Cooking from Canadian Grandmas.
Sausage recipes
Dear TEAM: Would you have some recipes for beef, deer and pork sausages? Also, do you have any recipes for beer sausages? – M. & C.P., Sask.
Dear M. & C. P.: The following is a summer sausage recipe that my father-in-law, John Deobald, used to make. You could use a variety of meat such as beef and pork or pork and deer.
5 pounds regular 2.5 kg hamburger (contains fat as opposed to lean ground beef) 21/2 teaspoons mustard 12 mL
seed
21/2 teaspoons coarse 12 mL
pepper
21/2 teaspoons onion salt 12 mL
21/2 teaspoons garlic salt 12 mL
1 teaspoon liquid smoke 5 mL
2 tablespoons quick 30 mL
curing salt
Combine all the ingredients and store in a covered bowl in the refrigerator for three days. Mix each day and return to the refrigerator. On the fourth day, mix and form into five rolls about eight inches (20 cm) long.
Spray a pan with cooking oil and bake the rolls at 250 F (120 C) for six hours. Turn after three hours. Cook to an internal temperature of 155 F (68 C). Use a meat thermometer to determine the temperature. Cool and wrap in plastic bag. Store in refrigerator for up to one week or freeze.
Christmas cookbook draw
Once again we have several cookbooks we will be giving away to Western Producer readers. There are three copies of Grandma’s Kitchen, Comfort Cooking from Canadian Grandmas, three copies of Omelettes – Perfect Anytime, both from Centax Books and six copies of the ATCO Blue Flame Kitchen’s 2003 Christmas cook book A Holiday Collection.
To enter the contest send your name and address to TEAM Resources Christmas cookbook draw, The Western Producer, P.O. Box 2500, Saskatoon, Sask., S7K 2C4. If you would like to include your family’s favourite ethnic or traditional holiday or Christmas recipe, we would be glad to receive them. The cookbook draw will be made Dec. 10.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
