Click to enlarge photos..in order to smell it of course!
This soup is one of the best things I've ever tasted. It involves some steps and work but let me tell you....so worth it! I took lots of pictures too. Here goes:
Ingredients for the soup: serves 6 - 8
1 tsp canola oil (she used veggie oil)
1/2 finely chopped medium-sized onion
5 minced garlic cloves
1 carrot, medium dice
2 medium zucchini, med dice
1/2 celery stalk, finely diced
4 cardamom pods..throw em in whole (you can take them later....or not)
1/2 tsp of curry powder
2 med. beets, roasted-peeled-chopped med and save juice (you can buy vacuum packed beetroots)
5 cups of chicken stock (or veggie stock)
1 14oz. can of good chopped tomatoes
4 tablespoons of chopped fresh cilantro leaves
2 bay leaves
1 tablespoon sugar
salt and pepper to taste
2 tablespoons of white wine vinegar (could use rice vinegar) upon serving
Put the oil in the pot you'll make the soup in and have heat on med high..throw in the onions until they get soft, then throw in HALF of the garlic but don't let it burn. Throw in all of the veggies EXCEPT the beets. Stir and let them meld together but not until they are limp. Nobody likes a limp anything. Go ahead and throw in the spices too. After a few minutes pour in the broth, one chopped beet, canned tomatoes, fresh cilantro and the sugar. Bring to the boil then reduce for about 20 minutes. After, toss in the remaining chopped beets/and juice and remainder of garlic. Set aside...you may have to re-heat to serve.
Ingredients for the Ginger/Cilantro condiment: ( I LOVE THIS STUFF)
3 -4 garlic cloves chopped roughly (goes in food processor so whatever)
About 1 - 2 tablespoons of chopped fresh ginger...peel first
1-4 mild fresh chilies (I used one large poblano and 1/2 jalapeno, seed removed)
a large handful of fresh roughly chopped cilantro leaves
2 tablespoons of white wine vinegar
extra virgin olive oil (slowly pour in as processor is on until a paste forms)
[you can spread this on a sandwich, serve with "meatballs", make pasta and throw some in there while the pasta is hot with a little more olive oil and sprinkle cilantro or parsley over the top, dip pita in it, or serve over dumplings]
Put the garlic, chillies, and ginger in the food processor and give it a whirl till blended. Add the cilantro, vinegar, salt and then the oil and whirl around till it is a paste-like consistency. Take it out and set aside. Wash the food processsor cause you are using it again...you could let your dog or cat lick it clean..if they like spicy. No...don't do that.
Be sure to check out
Eileen's and
Shankari's offerings from
Jewish Cooking by Marlena.
{yes, this is something I already made way back when....but it took so long, decided I could post it twice. besides, it is just THAT good. I did leave out the lamb dumplings this go round}
after browning in dutch oven...dusted with flour and seasoning first
Pass sauce through sieve and de-fat.
The short ribs were covered and then braised in this wine (for Lori) and beef stock for 3 hours on 325 degrees.
This sauce was soooooo good. Added the meat back in and threw in some cooked green beans.
