Hungarian Chicken Soup

I am staying with a friend in Europe instead of being in a hotel, so luckily I also get to cook. Today I decided that the most nourishing I could do was to make myself some soup. Yesterday, I bought two Roasted Chickens at the Grocery store, as I was too tired to cook and the Chickens were cooked with a coating of Paprika.  We ate a lot of the Chicken for dinner with a Salad, but I ended up having just enough meat left over today to make a Chicken Salad for lunch and Soup for dinner.  I had already taken all the meat off the bones when I served it and refrigerated them to get ready for soup. This morning, I threw all the bones in a big pot with an Onion, a large Carrot and a large Celery Stalk with enough Water to make stock. I do this almost every time I buy a Roast Chicken but usually I make a stock that I have to add Bouillon to or I also add some canned Chicken Broth to make enough for a pot of soup. This time I had enough bones for a big pot of soup and I refrigerated the stock after it cooled off until I was ready to use it later in the day. I personally love the smell of Chicken Broth cooking on the stove and later can’t wait to make soup our of it. 

Because the Chicken skin had so much Paprika on it, the stock already had the flavor of Hungarian food, so I decided to go fully into making a Hungarian style soup. What I did was to make a mixture called Lecsós – a combination of Peppers with Onion and Garlic, Tomatoes and Paprika, which became the flavor base that I added to the Stock. I used an Orange Pepper as I find them really sweet when cooked and they are also a beautiful color. Then I added in some Carrots, Celery and Cabbage and some Potatoes. I also felt like dumplings should be in this soup so I boiled up some chewy Gluten Free Gnochi and added that in too. It was the perfect Fall Soup!  It was rich in flavor with lots of different textures from the ingredients. I loved it and will be happy to eat it again tomorrow!

Hungarian Chicken Soup

2 Tablespoons Butter or Oil

1 large Orange or Red Pepper

1 large Onion, chopped

2 Garlic Cloves, minced

2 large Tomatoes, peeled and seeded

2 Tablespoons Tomato Paste

2 – 3 Tablespoons Hungarian Paprika

8 cups of Chicken Stock (see recipe below) or canned Chicken Broth

2 Carrots, trimmed, peeled and chopped into small pieces or coins if narrow

2 Celery Stalks, trimmed and chopped into small pieces

4 – 5 cups chopped Cabbage

2 medium Potatoes, peeled and cut into small cubes

2 cups Leftover Chicken Meat cut up or 2 Chicken Breasts cut into small pieces

fresh ground Pepper to taste

Optional:  2 cups cooked Gnocchi (I used a Gluten Free Brand)

Pour the Chicken Stock or Broth into Soup Pot and heat until boiling. In a large frying pan, melt the Butter and add in the Onion, Garlic, Peppers, Carrots and Celery. Cook until the Onion and Peppers soften. Then add in the Tomato pieces, Tomato Paste and Paprika and stir to combine.  Add to the Chicken Stock. Then add in the Potatoes.

Return to a boil and then reduce heat to a simmer. Cook for 30 minutes. Add the Cabbage and Chicken an cook for an additional 10 minutes. To serve, spoon some precooked Gnocchi into the bowl and then ladle the soup on top.  Sprinkle with fresh ground Pepper to serve.

Roast Chicken Bone Stock

Bones and leftover Skin from two Roast Chickens

9 cups of Water

1 Onion, 1 Carrots, 1 stalk Celery or a chunk of Celery Root

1 Tablespoon of Salt

Place Bones and Skin into a soup pot. Add the Water and Salt and then the Onion, Carrot and Celery. Bring to a boil and reduce heat to a simmer. Cook for 1 ½ to 2 hours.  Cool and then strain broth, discarding the bones and vegetables and refrigerate until ready to use.

Five Element Analysis

Soup is a Water Element food so that Element is automatically covered. The Chicken and Chicken Broth contribute the Wood Element and the Celery in both the stock and soup add even more. The Peppers, Paprika and Tomatoes make sure the Fire Element has a presence and the Potatoes and Cabbage contribute the  Earth Element.  The Onions and Garlic round off the Five Elements and makes this a very balanced soup!

Hungarian Goulash

Goulash Soup is one of the first things I ever cooked. Of course, the first time I made, it wasn't exactly like this recipe as I have refined it over the years.  But how and why I made it are actually a funny family story.  When I was 7 years old (yes, you read that right), I told my mother that I wanted to cook dinner. She asked me if I knew what I wanted to make and if I knew how to make it and I said yes, she just needed to take me to the grocery store.  She took me and I proceeded to buy the ingredients to make Hungarian Goulash.  

Now, don't ask me how I knew how to make it, but I did.  And, I remember being very upset at the grocery store, because they didn't have Hungarian Paprika and I had to use regular American Paprika instead. And, I proceeded to make a very simple version of Goulash using Beef, Paprika, Campbell's Canned Beef Consomme that I diluted, Onions and Carrots.  When my father came home, he was astonished because he thought my mother had made it and she only cooked Chinese food.  When she told him I had made it, he was horrified to think that she had let me use sharp knives and cook a hot soup by myself.  But, he liked it and then proceeded to ask me how I knew how to make it. I answered that it was something that I just knew it inside my head.  He asked me if I read about it and I said no or if I had seen someone make it on TV, another no. He kept asking, How did you know how to make it?  I simply didn't know how I knew, but I just knew that I knew and by the way, it was good.  My mother very nonchalantly told him that I was probably Hungarian in my past life, which made my father laugh out loud.  Years later, I was told by a psychic that I was a Hungarian Opera Singer in my past life and lived and worked in Vienna.  I don't know if that is true, but it is an amusing thought and I will admit that I do love Hungarian food and I love Vienna.  

Anyway, this is a soup that I love to eat whenever I am in Austria as I haven't been to Hungary yet to have it there. I especially like eating eat after skiing. It is not something I make very often and I don't know why because I still love it.  So, I am sharing my updated version with you. I now like to add some Red Pepper and Tomatoes to freshen the taste and I love parsnips, so I throw those in too.  I personally like to add Caraway, but it's a spice that's not popular in my house so I usually leave it out.  Goulash is warming and nourishing and rich in flavor.  It's perfect for a cold winter day.  I hope you enjoy my grown-up version.

Hungarian Goulash

2 pounds Beef Chuck Roast, cut into small pieces about ¾ inch square

2 Onions, chopped

2 cloves garlic, minced

4 Tablespoons Oil

5 Tablespoons Hungarian Sweet Paprika

4 cups Beef Broth

2 cups Water

2 teaspoons Salt

¼ teaspoon Black Pepper

1 small Red Pepper, stem removed and cut into small pieces

2 Tomatoes, peeled and deseeded, chopped

3 carrots, trimmed, peeled and cut into small rings or halved or quartered

3 Parsnips, trimmed, peeled and cut into small rings or halved or quartered (Optional)

2 medium Russet Potatoes, peeled and cut into small pieces

Optional: Caraway Seeds

In a large stew pot, heat oil and add onions. Cook until soft and translucent. Add beef and cook without stirring until beef is slightly browned on one side, turn and cook pieces on their other side.  Then add in garlic and Paprika (and Caraway if using). Cook until the Paprika starts to brown slightly (this happens fast).  Add the broth and water and cook for one hour.  Then add in the Red Pepper, Tomatoes, Carrots, Parsnips and Potatoes, salt and pepper. Cook for an additional 30 – 40 minutes or until vegetables are tender.  Serve over noodles or with some crusty bread.

Five Element Analysis

Beef is an Earth Food and it is cooked long and slow with the onions so they sweeten and become Earthy and the carrots, parsnips and potatoes add even more Earth. So, this is a fundamentally Earthy dish. The Paprika, Red Pepper and Tomato contribute the Fire Element.  The Metal Element is only represented by the small amount of Garlic and the Caraway if you use it.  The Water Element is only represented by the fact that this is a soup, although a thick one, so this element needs support in this meal or some other time during the day.  The Wood Element is missing so it is advisable to serve this with some crusty wheat bread, green leafy vegetables or some pickles.  

Danish Strawberry Rhubarb Trifle

I am learning to make Danish classic recipes since I am spending so much time in Copenhagen and also due to my desire to cook Martin's favorite foods. Tonight I made Danish Rhubarb Trifle but I added in strawberries to make it more like one of my favorite American dessert classics - Strawberry Rhubarb Pie.  Rhubarb is one of those wonderful signs of spring and has a lovely tart taste. 

Rhubarb has a long history in Chinese Medicine and has been used to support the kidneys, the heart and the lungs.  It is considered cathartic, laxative and has been shown to lower blood glucose and cholesterol. More recently, studies have found that it may be effective for some types of cancer as well. But, the studies used powdered rhubarb and the ancient Chinese were most fond of treating with rhubarb root. I prefer to eat my medicine and for me, it's only good for me if it tastes good and rhubarb tastes great!  In America, it has long been known as the pie plant.

The Rhubarb I bought was very tart and even though the strawberries were very sweet, I ended up using more sugar than I expected. I know that some of you like your desserts a little sweeter, so taste as you go.   also only lightly sweeten the whipped cream as the Macaroon Cookies are quite sweet too.  Most parts of this dessert can be made ahead and then the dessert can be assembled quickly before serving. That makes this the perfect dessert for a dinner party!

Danish Strawberry Rhubarb Trifle

Strawberry Rhubarb Compote:

5 cups Rhubarb, cut into small pieces - all leaves completely cut off

3 cups Strawberries, stemmed and cut into pieces

1 cup sugar (or more to taste)

1/2 cup water

1 teaspoon Vanilla Sugar or 1/2 teaspoon Vanilla Extract

Place water and sugar in a  medium saucepan and heat to boiling. Add in fruit and return to a boil.  Reduce heat to medium - low and cook for 20 minutes.  Take off heat and add the vanilla. Cool and then refrigerate. Can be made up to 2 days ahead.

Serve with:

2 cups lightly whipped cream (2 cups heavy cream with 2 Tablespoons Powdered Sugar)

Almond Macaroons (recipe below) or store bought, broken into small pieces

Almond Macaroons

2 large egg whites

1/2 cup Sugar

1/2 teaspoon vanilla extract

1 cup ground almonds

pinch of salt

Preheat oven to 350 degrees.  Beat egg whites until soft peaks form. Slowly add sugar a little at a time until incorporated.  Drop Tablespoonfuls onto a baking sheet covered with a Silpat baking sheet or parchment paper.  Bake for about 15 minutes or until golden brown. Cool and break into small pieces.

To assemble:

Put 2 Tablespoons of the crumbled Almond Macaroons in the bottom of a glass serving cup. Then put in 3 Tablespoons of the Strawberry Rhubarb Compote. On top of that, spoon in 2 heaping Tablespoons of Whipped Cream. Repeat the layers and dust the top with some Macaroon Crumbs.  

Five Element Analysis

Rhubarb belongs to both the Wood Element as it grows in stalks and is ready to eat in the spring and also the Fire Element because it is red.  So both those elements are naturally present and the strawberries add even more Fire.  As this is a dessert and sweetened with sugar and Almond Macaroons, the Earth Element is also fully represented. The Whipped Cream and Vanilla contribute the Metal Element. The egg whites in the Macaroons bring in just a bit of the Water Element, but not much.  So this dessert would be really good served after a dinner featuring a Water Element main dish. 

Rosti

A few years ago, I spent a lot of time in Switzerland and one of the special Swiss dishes I grew to love was Rosti. Now, to someone from the United States, Rosti looks an awful lot like Hash Browns, but the Swiss deny the similarity and lay claim to this wonderful potato dish.  It's potatoes that are grated and then cooked in a frying pan that ends up forming a big potato cake.  It's a bit tricky to turn over, but if it falls apart, you can push it back together and brown it some more.  Now many people in Switzerland use cold cooked potatoes, but I learned to make it from a Swiss friend with raw potatoes and I like it better.  I cooked it in a cast iron frying pan because it takes high heat well. The only thing that is tricky is to remove some of the starch from the grated potatoes or the Rosti can get a bit gummy.  It takes a while to cook but you don't have to do anything except watch it cook and flip it once.  Then slide it onto a serving plate and cut it into wedges.  It's simply seasoned with just salt, but my sons like to use Aromat, a German seasoning that takes like powdered Hollandaise sauce on top. Ketchup would be allowed if you are from the US, but that makes it more like Hash Browns and I think it is perfect just the way it is - potato wedges that are crisp on the outside and soft on the inside - Yum!

Rosti

4 medium potatoes, peeled and grated

4 Tablespoons vegetable oil (I used High Heat Safflower)

Salt to taste

Place grated potatoes in a mesh colander and squeeze until the juice is released. Then heat a 10" cast iron skillet (or other frying pan) and add the oil.  When oil is hot, put in the grated potatoes. Stir fry the potatoes for a few minutes then pat down.  Cook until the bottom is very crispy and brown - about 10 to 15 minutes.  Then turn over the Rosti with a spatula.  Don't worry if it breaks, just turn it all and then push it back together and pat down again. Sprinkle with salt. Cook that side until the potatoes are also crispy and brown. Slide the Rosti onto a plate and cut into wedges.  Rosti may take up to 30 minutes to cook so plan your other dishes accordingly.

Five Element Analysis

Potatoes belong to the Earth Element and since that's all this dish is composed of, Rosti is best served as a side dish in a meal that incorporates the other elements.  Potatoes are grounding and are considered a cooling food. They strengthen the spleen and stomach and increase qi, so they are considered quite healthy for you too!

Chicken Paprikash

I decided to refresh some of the spices in my spice cupboard and one of the spices that needed replacing was Paprika.  Of course, I ended up buying Hungarian Paprika as I like it best, which inspired me to make Chicken Paprikash.  This was one of my favorite stews to make when I was young although back then I added in the sour cream - which you are welcome to do - but I no longer do because of my lactose intolerance.  It's really a simple braised chicken dish made with lots of paprika and lots of onion. The large amount of onions is a big part of what makes this dish really delicious. I made it yesterday with a whole chicken so I took the meat off the bone to serve it, but most of the time I make it with chicken thighs that I brown and braise and serve whole.  It's a simple no-fuss preparation that you make and cook and serve later on top of egg noodles or a Hungarian style Spaetzle (little dumplings) or buttered rice or mashed potatoes. I also made a simple cucumber and onion salad to go with it and it was a lovely meal.  

Chicken Paprikash

8 Chicken Thighs (or 1 whole chicken cut up into pieces)

2 Tablespoons Vegetable Oil

2 large onions, sliced thinly

About 8 cups water (can also use Chicken Broth for a richer flavor)

3 Tablespoons Hungarian Paprika

1/4 teaspoon Cayenne Pepper or 1/2 teaspoon Hot Hungarian Paprika

2 Tablespoons Cornstarch mixed with water to make a slurry

Optional:  1/2 cup Sour Cream

To serve: Buttered and boiled Egg Noodles

In a large pot, heat the oil and add the chicken pieces and brown on each side.  Take out the chicken and add in the onions.  Cook until transparent and just beginning to brown.  Put chicken pieces back in and add the water (or broth) to just reach the top of the chicken.  Bring to a boil, then reduce heat to a simmer.  Cook for one hour.  Then remove chicken from the pot to a large bowl.  If using whole chicken pieces, you may want to remove the meat from the bones.  Bring sauce back to a boil and add in the Cornstarch and cook until thickened. If desired, add in the Sour Cream.  Put chicken pieces back in and serve. This is also good made the day before and reheated gently.  Serve on top of boiled egg noodles that have been buttered.

Five Element Analysis

Chicken belongs to the Wood Element, so that element is fully represented.  The onions, from their long cooking becoming Earthy. The cucumbers  I served with it added even more of the Earth Element and the raw onions brought in some of the Metal Element. The Paprika and Cayenne contribute the Fire Element. The Soupy Nature of this stew adds some water, but the meal needs a bit more. The Metal Element is not very represented here, so if you use the Sour Cream, that brings it in or serve with another dish containing a Metal food and a Water Food - perhaps some berries with cream to create a balanced meal.  

Danish Meatballs

I've always loved eating meatballs when visiting Scandinavia. Although Sweden often gets the credit due to the Ikea restaurants, meatballs are actually served in all the Nordic countries. In fact, I have to admit that I've had my best meatballs in Denmark made by Martin's Mom. She uses two spoons to create fairly large oval shaped meatballs, but tonight here in Seattle, I made mine round. Most important, I learned her secret to making them light and tender - it involves mixing the meat with water. And, I learned that they are not very seasoned - this recipe includes just a little Allspice, salt and some white pepper. Scandinavian meatballs are usually served with Lingonberry Jam and boiled new potatoes. I made a gravy, although a lot of people eat meatballs without any sauce, but for me, it's almost my favorite part, especially on the potatoes. Try this version of meatballs if you have ever ordered them at Ikea's restaurant.  I think you will be delighted with your homemade version!

Danish Meatballs

1 pound ground beef (or veal for authenticity)

1 pound lean ground pork

1 medium onion, minced very fine (or grated)

2 slices white bread (I used Gluten Free) crusts trimmed off or 3/4 cup oatmeal 

2 eggs

1/2 teaspoon Allspice

1/4 teaspoon white pepper

2 teaspoons salt

4 Tablespoons Butter

For Sauce

2 Tablespoons Cornstarch

1 cup beef broth

1/2 cup milk (can also use cream if you want it to be a richer sauce)

Mix together the beef, pork, onion, bread, eggs and seasonings along with the water with your hands until the meat if very finely textured. Shape into walnut shaped balls or into larger oblongs.  Heat 2 Tablespoons of butter in a large frying pan.  Fit in as many meatballs as you can.  Cook until lightly browned on one side and turn over carefully with tongs.  Brown other side and continue to turn regularly until they are cooked through - approximately 15 minutes.  Remove to a plate and keep in a warm oven.  Pour the pan drippings and bits of caramelized onion into a bowl and reserve. Clean out the pan with a paper towel.  Melt remaining butter in the pan and repeat with the remaining meatballs.  

Mix the Cornstarch, beef broth and milk (or cream) together.  Pour into the pan and add back the drippings from the bowl. Heat until boiling and thickened. Serve on the side along with Lingonberry Jam and boiled new potatoes.

Five Element Analysis

Beef belongs to the Earth Element and Pork to the Water Element.  Onion, Allspice and milk bring in the Metal Element and the bread brings in a bit of the Wood Element. This element needs enhancing so serve this dish with a green leafy vegetable or green beans. Then, only the Fire Element is lacking (except for that tiny bit of black pepper), so serving these meatballs with the Lingonberry Jam creates a Five Element balance.

Provencal Style Pissaladiere with Tomatoes

I didn't know what to call this recipe because it is an amalgamation of different things I like to eat in the South of France and Mediterranean Italy. I came home from my birthday visit to Nice with a bag of really wonderful Herbes de Provence and felt like making something with it that reminded me of that fabulous trip. And, I was invited to a friend's birthday party and needed to bring an appetizer. So, I created this variation of a Pissaladiere which is a Southern French Flatbread with Caramelized Onions and Anchovies, but is is also a lot like a pizza minus the cheese. I decided to take a little shortcut and used puff pastry instead of a raised yeast dough. Also, I didn't have quite enough onions so that's why I decided to add some tomatoes along with just a bit of anchovy paste along with those wonderful herbs to make little appetizer bites for the party. They were a huge hit!  And, since the recipe was requested many times, I decided to post it for all of you too. It's a simple recipe as most of my recipes are and can be served whole and cut like a pizza or cut up in little bite sized pieces. Because there were a number of Pescatarians there - vegetarians who also eat fish - I didn't put on ham, but I thought about it and I am sure that it wold be really good addition. Nicoise Olives would be a good garnish too and I will remember to put on both those next time.

Provencal Style Pissaladiere with Tomatoes

4 Tablespoons olive oil, divided

2 large onions chopped

1 large canned tomatoes

1 clove minced garlic

1 teaspoon Anchovy Paste or 1 salted Anchovy

1 teaspoon sugar

1 teaspoon Herbes de Provence

1/8 teaspoon Cayenne Pepper

1 package  (17 1/4 oz) frozen Puff Pastry

Preheat oven to 400 degrees.  In a large frying pan, put in 2 Tablespoons of olive oil and onions. Cook until onions are lightly browned, stirring occasionally.  Put on a plate to reserve until later.

Heat remaining 2 Tablespoons of oil in the pan, add the tomatoes and break them up into smaller pieces with the spatula (or squeeze them through your fingers).  Add in the sugar and Herbes de Provence and cook stirring until the mixture becomes thick.  Return the onions to the pan and turn off heat. 

Toll out the two sheets of puff pastry into about 12 inch squares. Fold over the edges to create a rim and put half of the tomato mixture on the puff pastry, spreading to the edges.  Bake until the edges (and underside of the pastry) are golden brown - about 20 - 25 minutes. Cut into bite sized pieces for a party or into squares if serving as part of a meal.  

Five Element Analysis

Puff Pastry is made of wheat and that belongs to the Wood Element so that element is covered.  Tomatoes and the the Cayenne Pepper bring in the Fire Element.  The Earth Element is represented by the caramelized onions.  There is just a hint of the Water Element with the Anchovy Paste and the Metal Element is also barely there with the Herbes de Provence and the garlic.  But the Water and Metal Elements need enhancing so be sure to serve this appetizer with some other foods that contain a lot of the Water and Metal Elements.  This was served with a lot of other appetizers that had cream cheese and sour cream and there was also some roasted

I didn't know what to call this recipe because it is an amalgamation of different things I like to eat in the South of France and Mediterranean Italy. I came home from my birthday visit to Nice with a bag of really wonderful Herbes de Provence and felt like making something with it that reminded me of that fabulous trip. And, I was invited to a friend's birthday party and needed to bring an appetizer. So, I created this variation of a Pissaladiere which is a Southern French Flatbread with Caramelized Onions and Anchovies, but is is also a lot like a pizza minus the cheese. I decided to take a little shortcut and used puff pastry instead of a raised yeast dough. Also, I didn't have quite enough onions so that's why I decided to add some tomatoes along with just a bit of anchovy paste along with those wonderful herbs to make little appetizer bites for the party. They were a huge hit!  And, since the recipe was requested many times, I decided to post it for all of you too. It's a simple recipe as most of my recipes are and can be served whole and cut like a pizza or cut up in little bite sized pieces. Because there were a number of Pescatarians there - vegetarians who also eat fish - I didn't put on ham, but I thought about it and I am sure that it wold be really good addition. Nicoise Olives would be a good garnish too and I will remember to put on both those next time.

Provencal Style Pissaladiere with Tomatoes

4 Tablespoons olive oil, divided

2 large onions chopped

1 large canned tomatoes

1 clove minced garlic

1 teaspoon Anchovy Paste or 1 salted Anchovy

1 teaspoon sugar

1 teaspoon Herbes de Provence

1/8 teaspoon Cayenne Pepper

1 package  (17 1/4 oz) frozen Puff Pastry

Preheat oven to 400 degrees.  In a large frying pan, put in 2 Tablespoons of olive oil and onions. Cook until onions are lightly browned, stirring occasionally.  Put on a plate to reserve until later.

Heat remaining 2 Tablespoons of oil in the pan, add the tomatoes and break them up into smaller pieces with the spatula (or squeeze them through your fingers).  Add in the sugar and Herbes de Provence and cook stirring until the mixture becomes thick.  Return the onions to the pan and turn off heat. 

Toll out the two sheets of puff pastry into about 12 inch squares. Fold over the edges to create a rim and put half of the tomato mixture on the puff pastry, spreading to the edges.  Bake until the edges (and underside of the pastry) are golden brown - about 20 - 25 minutes. Cut into bite sized pieces for a party or into squares if serving as part of a meal.  

Five Element Analysis

Puff Pastry is made of wheat and that belongs to the Wood Element so that element is covered.  Tomatoes and the the Cayenne Pepper bring in the Fire Element.  The Earth Element is represented by the caramelized onions.  There is just a hint of the Water Element with the Anchovy Paste and the Metal Element is also barely there with the Herbes de Provence and the garlic.  But the Water and Metal Elements need enhancing so be sure to serve this appetizer with some other foods that contain a lot of the Water and Metal Elements.  This was served with a lot of other appetizers that had cream cheese and sour cream and there was also some roasted fish for the main course and Fennel Salad - fennel is quite aromatic and therefore metallic, so the entire meal became quite balanced.  

Russian Salmon Soup

I had some Salmon that my son caught languishing in the freezer that I needed to cook so I decided to try a recipe that I was given by a Russian friend.  However, she told me the recipe in terms of ingredients and not how much of each one so it became a bit of a guessing game.  In Russia, this soup is quite popular and is called Uha. It is served with a good sprinkling of dill and a squeeze of lemon and some hearty rye bread and butter.   Besides the salmon, it has onion or leek, carrots, celery, tomato and potato.  It is seasoned with bay leaves and lots of pepper and the broth is traditionally made with fish bones, but I didn't have any so I used a combination of clam broth and diluted chicken broth and it turned out wonderfully. Apparently, some people use wine and others use cream, but I liked this version so much that I will definitely make it again.  It was really delicious and I recommend that you put lots of dill on it as that made it even better.

Russian Salmon Soup

1 lb boneless salmon filet, cut into bite sized pieces

2 Tablespoons butter

1 small onion, chopped (or sliced white part of 2 leeks)

1 garlic clove, minced

1 large carrot, chopped

1 large stalk of celery, chopped

2 Roma Tomatoes, chopped 

1 large potato, peeled and cut into small pieces

6 cups fish stock (or you can use clam broth and/or diluted chicken broth instead)

1 large bay leaf

1 teaspoon pepper

Salt to taste

To serve:  1/2 cup chopped dill leaves

Lemon wedges

In a medium size pot, melt butter and add in the onion, garlic, carrot and celery and cook until the onion is translucent.  Add in the Tomatoes and potatoes along with the stock or broth.  Add the bay leaf and pepper and cook for about 15 - 20 minutes or until the potatoes are tender.  Add in the fish and turn off the heat and leave for 3 - 5 minutes.  Serve with lots of fresh dill and a squeeze of lemon juice.  

Five Element Analysis

Salmon belongs to the Water Element and the fish stock or clam juice add even more.  The celery adds the Wood Element and the chicken broth, if you use it, adds in even more.  The tomatoes and black pepper bring in the Fire Element.  The potatoes and carrots contribute the Earth Element and the Bay leaf, onions and garlic make sure that the Metal Element is covered too.  That makes this soup balanced in a Five Element Way!

Spanish Tortilla

I have a special love for leftovers because they give you so much inspiration to make something new.  The other night I made some roasted red and purple potatoes and I made too many. Since I hate wasting food and I don't usually like recooked potatoes, I had to find the right way to repurpose them. Looking around the fridge, I found 6 eggs and so I grabbed an onion and made a Spanish Tortilla, which is really more like a Fritata. It is not what you make into a taco shell as that is a Mexican Tortilla. Anyway, it's one of the dishes I enjoyed most in the Tapas bars in Spain and I usually ate it lukewarm.  I've made it many  times since. However, I usually use raw potatoes and they take a lot longer to cook and if you decide to start off making this with raw potatoes, cook them first in olive oil and add the onions only when the potatoes are nearly done or the onions will burn. Using already cooked potatoes makes this dish extremely fast. It's a very comforting food and makes a lovely brunch offering or can be part of a light lunch and is especially good when served with a salad - I made a kale one with red peppers.

Spanish Tortilla

3 cups cooked potatoes, diced

3  Tablespoons Extra Virgin Olive Oil

1 small onion minced

6 eggs, beaten

Salt and Pepper to taste

Optional:  1 cup diced ham or Spanish Chorizo sausage

Heat oil in a 10 inch (non stick) frying pan.  Add the onions and cook until just translucent. Add the potatoes and cook until they brown slightly. Add the chorizo and ham (if using). Pat the potato mixture flat and pour over the egg mixture.  Cook until top is just set. Season with salt and pepper. Using a large plate, invert the pan so that the Tortilla is upside down on the plate. Then slide the Tortilla back into the pan to cook the other side until it is brown. Slide onto a plate and season with salt and pepper again. The Tortilla can cut into wedges and can be served hot or lukewarm.

Five Element Analysis

Potatoes belong to the Earth Element so that element is fully represented. Eggs bring in the Water Element and the ham or sausage would add even more.  The onion adds the Metal Element. For a balanced meal, you need to add a Wood and Fire food, which is why my salad was made with kale and red peppers.  

Danish Sugar Potatoes

I love different traditional holiday foods and one that I found particularly fascinating this year was Danish Sugar Potatoes. When I first read about them, I didn't think I'd like them, but I found I really loved them after I ate them alongside an amazing Danish Roast Pork with very crispy skin, delicious Roast Duck and a delightfully sweet and sour Red Cabbage dish that were all served for Christmas Eve. Can you tell how much I loved this meal?  And the big surprise was how much I enjoyed this dish.  One taste and I was sold! These potatoes were so good and they were really easy to make. This recipe can certainly be doubled or triple for a group. I really think you should try this dish as you will be surprised by how much you like them too!

Danish Sugar Potatoes

15 small new potatoes

1/4 cup sugar

4 Tablespoons Salted Butter

2 Tablespoons Water

Boil the potatoes in salted water until tender (check with a sharp knife) for about 20 minutes.  Remove and drain and allow to cool slightly and then peel them.

Put sugar in a large frying pan and cook, without stirring - just swirling until the sugar melts and gets caramelized and golden brown.  Stir in the butter and water and add potatoes.  Cook until the potatoes brown, which will take about 5 minutes.

Five Element Analysis

This is really a completely Earthy dish, which is why it is a good choice as a side for Roast Pork, which is a Water Element food and Duck, which is also a Water meat. Potatoes are a very grounding Earth food and they strengthen the yin of the body, which often gets depleted during the craziness of the holidays. However, in order to have a balanced meal, be sure to serve a Wood vegetable and bring in some more Fire and Metal foods too.  But this is a really good side dish when you need to add more Earth to a meal and I think you will enjoy eating it and enhancing your yin too!