My Mother's Cooking - Beet Soup
My Mother's Cooking - Beet Soup
My Mother's Cooking
What is Allspice?
How to make Home Made Egg Noodles
- How to Make Egg Noodles: 9 steps (with pictures) - wikiHow
How to Make Egg Noodles. Egg noodles are easy to make, and you can freeze them to save for later.
My mother grew up on a poor potato farm in Wisconsin so most of her family’s meals were meatless. She learned how to cook using eggs, dairy products and whatever they could grow in their garden. One of these dishes is beet soup.
It is best if you can make this soup with fresh beets, just like my mother did. However, you can use canned whole beets if necessary. Just make certain that you don't buy them already pickled since that will affect the flavor of the soup.
Fresh beets are peeled, diced and cooked in a minimum amount of water with allspice. When they are just tender, cream is added and the flavor is adjusted with salt, sugar and vinegar to give slightly sweet-sour tasting soup. To make this soup substantial enough to serve as a main meal, home made egg noodles were added.
You can serve this soup with or without the noodles depending upon whether you want a light lunch or a full meal. We always ate it with the noodles because we didn’t get anything else other than home made bread and butter. I describe how to make the egg noodles in a separate hub.
Before anyone starts commenting that this is not the way their Polish or Russian grandmother made borscht, let me remind you that I never claimed that this was an old Polish recipe. This is simply the way my mother learned to make beet soup on a poor potato farm in Wisconsin nearly a century ago.
Easy (without the homemade noodles)
1 Bunch of Fresh Beets (There should be a pound or more of the cleaned beets. Slice them ¼ inch thick and then cut the slices into ½ inch squares.
Water to cover plus about one inch over
20 Whole Allspice
I Teaspoon of Salt
1 Tablespoon of Sugar
1 quart of Half and Half Cream and milk
Vinegar to taste
Sugar to balance the vinegar
- Place the sliced beets in a soup kettle and add enough cold water to cover plus about one inch over.
- Add the allspice, salt and sugar and simmer for about 15 minutes until the beets are fork tender.
- Add the half and half and gently return the soup to a simmer but do not boil it.
- Add ¼ Cup of vinegar and another tablespoon of sugar.
- This is where the balancing act begins. Based on your own personal taste, add a little more sugar or a little salt until you get just the taste that you want. It should be slightly sweet sour but not overly so.
- I like to finish it with some freshly ground black pepper but that is up to you.
- Serve with home made egg noodles on the side and let everyone decide for themselves if they want to add them.
To make your own noodles see My Mothers Cooking Homemade Egg Noodles. Lately, I have been adding Hungarian dumplings (galuska) instead of egg noodles and that also works well. I am adding a video on how to make galuska.
For other Meatless soup recipes, see:
My Mothers Cooking Pumpkin Soup
Hearty Beet Soup
How to make Hungarian galuska.
More of my mother's recipes
- My Mother's Cooking - Baked Chicken Legs and Chicken...
These easy chicken recipes come from my wife rather than from my mother. The chicken legs are sprinkled with garlic powder and paprika and baked. The chicken breasts are covered with a tangy honey-mustard sauce. The recipe for roasted baby redskin po
- My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo
- My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Corned Beef and Cabbage (New E...
Around St. Patrick's Day, corned beef and cabbage generally goes on sale. My mother frequently used this opportunity to make her version of a New England boiled dinner by adding carrots, potatoes and onions along with her own seasonings. We all looke
- My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
- My Mother's Cooking - Boiled Potatoes and Potato Sal...
My mother often made boiled potatoes for our evening meal because they are easy to make and my dad liked them. Boiled potatoes can be eaten in soups or with butter or gravy. Of course boiled potatoes also form the basis for various potato salads whic
- My Mother's Cooking - Potato Dishes (Chapter 6)
My mother and father both grew up on potato farms in North Central Wisconsin. It should be no surprise that we ate potatoes in some form almost every day. This hub explains the many different ways that potatoes can be prepared and directs the readers
- My Mother's Cooking - Tuna Noodle Casserole
My mother's tuna noodle casserole recipe is both easy to make and delicious. Mushrooms, tuna, cream-style corn and shell noodles all in a tasty casserole with a parmesan cheese crust on top will make your mouth water. This one-dish meal is also inexp
- My Mother's Cooking - Pumpkin Soup and Potato Soup
My mother was raised on a poor potato farm in North Central Wisconsin where her family normally ate meatless meals. In the fall, when the pumpkins were ripe in their garden, they were used to make both pies and soup. Here is my mother's recipe for pu
More by this Author
Growing up 60 years ago, beef and pork ribs were much cheaper than they are today. When my mother made pork spareribs she usually made them with sauerkraut and when she made beef short ribs, she braised them with...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon...
There are many ingredients that you can use as filling for home made pierogi. Mashed potatoes with cheese or onions is frequently used. Other fillings include sauerkraut, mushrooms, fried cabbage or even meat and fruit....