Soup and Stew
 
            Good soups and stews are one of the ultimate comfort foods when you are cold, hungry or feeling under the weather.    The basis of a good soup and stew is a good homemade stock. Stocks always taste better if made up of fresh ingredients.  Sweet root vegetables add flavor to stocks and adding onion is always a good idea. The best stocks are made from gelatinous parts of animals such as carcasses, giblets and marrow bones. Add your favorite fresh herbs and spices for enhanced flavor.  Try some of our Soup and Stew recipes.
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Making Meat Stocks for Soups and Stews
  1. In a large pot put cut-up bones and your other flavoring ingredients and add water. Season lightly with salt, especially if the bones you are using are uncooked.
  2. Bring it to a boil. Skim off any foam with spoon and add water as necessary.
  3. Continuing adding water and skimming foam until there is no more foam forming. Simmer gently for 2-3 hours. Strain with colander.
  4. You can freeze any extra stock to use at a later time.
Soup and Stew Recipes
 
Ground Beef Stew
 
Ingredients:
½ lb ground beef                                  1 carrot diced                           2 celery stalks diced
½ diced onion                                       2 cups sliced mushrooms          dash of salt
Dash of pepper                         1 cup of beef gravy
 
On medium heat, fry the beef, onion, celery and mushrooms until brown. Approximately 10 minutes. Meanwhile, in a separate pot boil the carrots for 2 to 3 minutes until they soften up. Just barely cover the carrots with water for boiling. Then, add the carrots, spices and gravy into the main pot and simmer for 10 minutes. Yield – 2 servings
 
**To thicken up your soup and stew mix in some flour or cornstarch. If you prefer not to add flour or cornstarch, you can try adding in an extra pureed potato to your soups and stews.**
 
 
Borscht                                                                              
 
Ingredients:
2 bunches of beets, stems and leaves removed 2 quarts water
2 diced leeks                                                                1 medium boiled potato, mashed
½ tsp ground black pepper                                           Chopped fresh dill (for garnish)
 
Simmer the beats (approximately 1 hour) until tender in 2 quarts of water. In 3 tablespoons of water cook leeks until soft. Add in the mashed potato and pepper. Stir well. Drain the beets; add their water to the leeks, mashed potato and pepper mixture. Peel and grate the beets, then add to the soup and chill. Garnish with the chopped dill. Yield – 6 servings       
 
It is very easy to change the flavors of your broths, soups and stews by adding a different herb, spice or vegetable. Try experimenting with your soup and stew recipes. You can always find something in the refrigerator or cupboard that can help enhance the flavor of your soups and stews. Put your own signature on your soup and stew creations!!