SOUPS FROM AROUND THE WORLD

 

                                Soups from around the world

           Nature has exceeded itself by entertaining us during the last couple of weeks with ice storms, Nor’easters and even an eclipse. Except for the brief solar event on Monday, staying indoors has been advisable for many of us. 

Those of us lucky to have generators, during the lengthy electrical and internet outages, were drawn to our kitchens to create something warm and comforting as we watched trees and bushes struggle under the weight of snow and ice. Soups, originating in different parts of the world, are especially adaptable to improvisation and provide a wide variety of tastes.

          Minestrone is one such soup which can be assembled with a variety of ingredients from pantry and refrigerator.  This hearty soup has its origins in Italy, where ancient Romans appreciated the healthy addition of vegetables to porridge like soups as noted by an early cookbook from 30 AD.  Minestrone has many variations but mostly consists of broth cooked with vegetables on hand, legumes, and pasta.  A piece of Parmigiano Reggiano rind included in the cooking gives the soup a deeper rich flavor.

                                                           Minestrone

          In a large pot heat 2 tblsp. olive oil and sauté 1 large, chopped onion for 5 minutes, stir in 3 chopped garlic cloves and cook for another minute. Stir in the spices: ½ tsp. oregano, ½ tsp. thyme, 1 bay leaf, 6 cloves, ½ tsp. lemon pepper, 1 tsp. salt, 1/8 tsp red pepper flakes.  Add 4 cups chicken broth, 1 cup water, 1 (14.5 oz.) can diced tomatoes, 2 chopped celery stalks, 2 tblsp. tomato paste and a 2x3 inch piece of Parmigiano Reggiano rind. Bring to boil and simmer for 30 minutes.

          Add the vegetables: 1 large, diced potato, 1 large, diced carrot, 1 cup frozen lima beans or 1 can drained garbanzo peas and ½ large zucchini, diced. Cook for 20 minutes and then add ¾ cups small pasta and continue to cook for 10 minutes. Adjust with salt and pepper and if needed with some water. Stir in 1-2 tblsp. lemon juice and serve with shredded Parmigiano Reggiano.

          My next choice was a deeply satisfying Albondigas soup, originally from Spain and introduced in Mexico by the conquistadors. This meatball soup is now known widely a “Mexican soul food” and was adapted from “Mexican Cooking” by Elena Zelayeta.

                                                      Sopa de Albondigas

          Prepare the meatballs by combining ½ lb. ground beef with ½ lb. ground pork, 1 tblsp. Worcestershire sauce, 2 tblsp. raw rice, 1 ½ tsp. salt, ¼ tsp. pepper, 1 tbslp. chopped mint leaves and 1 slightly beaten egg. Mix all well together and roll into 1-inch balls.

          In a large pot heat 1 tblsp. olive oil and wilt, 1 chopped onion and 1 minced garlic clove. Stir in 3 quarts beef stock, 4 oz. tomato paste, 1 chopped carrot, 1 chopped parsnip and ½ cup frozen lima beans.  Bring to boil, cook for 5 minutes and add the meatballs a few at a time. Cover and cook on medium heat for 30 minutes. Stir in 1 cup frozen peas, 2/3 cup frozen corn, cook for additional five minutes, and serve hot.

          The third soup explores Japanese Dashi (seaweed) soup base with such interesting and colorful additions of shrimp, mushrooms, vegetables, and Raman noodles. If seaweed and bonito flakes are not at hand, vegetable broth can be substituted and will still have some of the oriental flavoring of the soup.

                                              Shrimp Dashi with mushrooms.

          Pour boiling water over 5 dried shitake and 4 wood ear mushrooms and allow to soak for 30 minutes. Remove mushrooms and chop. Strain liquid through paper towel lined sieve and set liquid and mushrooms aside.

          In a large pot add 6 cups cold water to 3 sheets Kombu seaweed, bring to boil and cook for 5 minutes.  Stir in a handful of bonito flakes and cook for 5 minutes. Remove Kombu and cut into bite size pieces. Strain out the bonito flakes from the liquid, discard and return the liquid to the pot. Stir in 1 tsp. minced fresh ginger.

          Add mushrooms with liquid to the soup. In a small bowl stir 2 tblsp. miso paste in a mix of 1 ½ tblsp. rice vinegar, 1 ½ tblsp. mirin, 2 tblsp. soy sauce and add to the soup.  Add 4-6 oz. broken Raman noodles and cook for 5 minutes. Then add the bite sized Kombu, 1 cup halved snap peas and ¼ cup carrot strips and cook for additional 3 minutes. Stir in 6 oz thawed medium shrimp and 2-3 sliced scallions, heat through and serve in shallow bowls.

          Soups are such a tasty way to travel the world from your own kitchen.

    (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day:” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)