Sunday, April 25, 2010

Sundays with Marlena Spieler-The Absolute Best Soup I've Ever Eaten

Fragrant Beetroot Vegetable Soup

Click to enlarge 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 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 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 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}


Anonymous said...

I'll have to try this - I'm trying to use up my root-cellared beets and this sounds so the "limp" comment :)~Marcia

Laura [What I Like] said...

That is some very colorful soup! looks like a process to make it but I'll take your word that it's worth the effort...can't wait until the beets start showing up in the market again.

Lynn said...

This looks like a good project for a rainy spring day (like we have in Sacramento today). Love all the vegetables that go in and I happen to have several beets in my garden that need harvesting. The cilantro spread looks like it needs to be slathered on naan to eat with the soup- Perfect!