food from the mothership

Table for one? Non-smoking? Right this way ...


Does this sound good to you? I’m still mulling it over.

Latvian Sauerkraut Soup

Ingredients:

5 Cups Seasoned Vegetable Broth
2 Cups Sauerkraut -- Drained
1/2 Cup Sour Cream
Salt And Pepper -- To Taste
6 Small Potatoes -- Cubed and Cooked

Directions. Bring broth and sauerkraut to a boil. Simmer for 20 minutes. Add sour cream and mix well. Season with salt and pepper. Add potatoes and bring to a serving temperature. Serve.

Got it under the Latvian entry. I switched the broth from beef – I do, after all, have some pride.

I have read the recipe several times. Thought about lifting the soup to my mouth, presumably with a spoon, but the sauerkraut is throwing me. Do I eat it like spaghetti? As I run through the visual, my colon tries to get my attention. Not sure what it wants yet. I would be very clear on my colon’s reaction if the directions ended with, “Serve cold.”

Same link, but now under Poland/Polish

Pickled Eggs

Ingredients

3 Cups Beet Juice
1 Cup Red Wine Vinegar
8 Whole Peppercorns
4 Whole Allspice
4 Whole Cloves
1 Bay Leaf
6 Eggs -- hard cooked & peeled

Directions. Heat all but eggs to boiling. Pour over the eggs. Cover and refrigerate for 24 hours. Serves 1.

The best part of this recipe is the very end: Six eggs, three cups beet juice, et al., yet serves one. God bless ya! And I am the one with a replaced colon – go figure!

Romania has a good looking recipe here.

Creamed Potato Soup

Ingredients

2 Large Leeks -- Chopped
1 Tablespoon Olive Oil
1 Pound Potatoes -- Cubed
1 Can Tomato Paste
Salt and Pepper -- To Taste
4 Tablespoons Sour Cream
4 Tablespoons Parmesan Cheese
2 Cans Vegetable Broth

Directions. Sauté leeks in oil for 5 minutes. Add potatoes and broth. Simmer for 20 minutes. While still in the pan, mash coarsely. Mix in tomato paste, salt and pepper. Simmer for 5 minutes. Stir in sour cream and cheese. Serve. Serves 4.

There is no way you will need more salt in this recipe between the cheese, vegetable broth, and potatoes (they always taste a bit salty to me). I can’t picture the effect of the tomato paste yet. Yeah, looking over the recipe, it uses “can” like that is a measurement of some sort. We’ll figure it out.

Last one … under Russian

Moldavian Vegetable Soup

Ingredients

5 Tablespoons Unsalted Butter
1 Large Onion -- finely chopped
2 Cloves Garlic -- sliced
2 Medium Leeks -- sliced
1 Large Parsnips -- julienned
1 Stalk Celery -- finely chopped
3 Small Green Peppers -- finely chopped
1/4 Teaspoon Dried Thyme
1/4 Teaspoon Dried Marjoram
5 Cups Vegetable Broth
Bouquet Garni
3 Medium Potato -- cubed
Salt And Pepper -- to taste
1 Can Plum Tomatoes -- finely chopped
1 Package Corn -- rinsed in warm water
2 Tablespoons Lemon Juice
3 Tablespoons Fresh Parsley -- finely chopped
3 Tablespoons Fresh Dill -- finely chopped
Sour Cream

Directions. Sauté onion, garlic, leeks, parsnip, celery and peppers in butter about 20 minutes. Add thyme, marjoram, stock and bouquet garni. Bring to boil. Boil for a few minutes. Add potatoes, salt and pepper. Reduce heat and simmer, uncovered for 20 minutes. Stir in tomatoes, simmer until potatoes are tender. Add corn and lemon juice. Cook for 4 minutes. Remove bouquet garni. Adjust seasonings. Let soup stand 15 minutes before serving. Serve sprinkled with parsley, dill and sour cream. Serves 6.

Now we get “can” and “package” as a system of measurement. So funny. I’ll make these recipes and get back to you.