Three new meatless soups to try for Lent complement the real 'scoop on soup'

ROCKFORD, Ill. (The Catholic Observer) - Soup is a form of food that can be traced throughout all of history. It crosses all cultures, all age groups and all economic strata.

Soup is also a type of food that can be meager or richly decadent.

According to Food in History, Maguelonne Toussaint-Samat, translated by Anthea Bell (Barnes & Noble Books, New York, 1992), the history of soup is probably as old as the history of cooking.

The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.

Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes.

New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato ... are all variations on the same theme.

The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th-century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we know today.

Why the word 'soup'?

The etymological idea underlying the word soup is that of soaking. It goes back to an unrecorded post-classical Latin verb suppare, "soak," which was borrowed from the same prehistoric German root (sup-) as produced in English sup and supper. From it was derived the noun suppa, which passed into Old French as soupe. This meant both "piece of bread soaked in liquid" and, by extension, "broth poured onto bread." It was the latter strand of the meaning that entered English in the 17th century.

Until the arrival of the term "soup," such food had been termed broth or pottage. It was customarily served with the meat or vegetable dishes with which it had been made, and (as the derivation of soup suggest) was poured over sops of bread or toast (the ancestors of modern croutons). But coincident with the introduction of the word "soup," it began to be fashionable to serve the liquid broth on its own, and in the early 18th century it was assuming its present-day role as a first course (An A-Z of Food and Drink by John Ayto, Oxford University Press, Oxford, 2002).

With that background, here are the three latest recipes compiled by Catholic Online, representing the cuisine of Russia, Italy and Norway.

Recipe #1: PISNYI BORSCHT

Borscht is a meatless beet soup that is a favorite among many of Eastern European descent. This recipe serves 8 to 10 people.

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Ingredients:
2 lb beets
1 lg carrot
1 med parsnip
1 med turnip
2 lg celery ribs
2 med onions
1 lg bay leaf
3 OR 4 peppercorns
3 dried boletus mushrooms or 1/2 lb. chopped mushrooms
Liquid from the cooked mushrooms (optional)
1 qt beet kvas; or 1 tsp sour salt, crystallized, with citric acid
2 tsp salt
1 tsp ground pepper (to taste)
2 tsp fresh dill, chopped

Directions:
1) Soak boletus overnight.
2) Cook in a little water until tender. Cool, reserving the liquid, and chop finely.
3) Scrub the beets and cut into quarters. Cover with water and cook over low heat until tender, about 1 to 2 hours.
4) Cool and pour off the liquid, reserving it.
5) Slip off the peels (wear rubber gloves to prevent purple hands.) You can also do this in advance.
6) Peel and cut up the other vegetables. Add the bay leaf, peppercorns, and boletus or mushrooms to the vegetables, with enough water to cover, and cook in a large aluminum pot over low heat until tender.
7) Strain the beet liquid into the vegetables. Shred the beets in a processor or on a medium grater and add. Simmer for about 10 minutes and strain into a large pot. To keep the broth clear, do not press the vegetables.
8) Add the beet kvas, mushroom liquid, pepper and salt. Bring to a gentle boil, then turn the heat low.
9) Taste test: The flavor should be tart, mellow, and full. For more tartness, add fresh lemon juice or sour salt.
10) To serve, pour over 3 or 4 vushka (dumplings) in soup bowls and garnish with the fresh dill.

This recipe keeps well in the refrigerator. You can reheat it gently, but do not overcook or the color will turn brown.

Recipe #2: HEARTY MINESTRONE SOUP

This could soon become the family favorite. Lots of great flavors and a good balance of ingredients makes this a very satisfying soup.

Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
1 onion, thinly sliced
2 large carrots, diced
1 (29 ounce) can Italian-style stewed tomatoes
1 (15 ounce) can cannellini beans
1 (15 ounce) can kidney beans
1 (15 ounce) can green beans, drained
1 small zucchini, sliced
1/4 teaspoon dried parsley
1 pinch dried basil
1 pinch dried oregano
1 pinch Italian seasoning
2 bay leaves
2 tablespoons vegetarian chicken flavor seasoning
1 pinch cayenne pepper

Directions:
1) In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.
2) Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well.
3) Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.

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Recipe #3: SCANDINAVIAN PEA SOUP

This is a delightful dish, and it is quite versatile. You can make it meatless during Lent, but you can also enjoy it year-round by adding a ham hock to the pot before cooking (at step 6, remove the ham hock and shred any meat from the bone into the soup, discarding the fat). Either way, you and your family will enjoy it. Makes about nine two-cup servings.

Ingredients:
1 pound dried split peas
1 tablespoon light olive oil
1 celery stalk, diced (about 1 cup)
3 leeks, white parts only, cut in 1" pieces
3 onions, diced (about 3 cups)
3 quarts water
3 potatoes, skins on, diced (about 3 cups)
4 carrots, chopped (about 2 cups)
1/8 teaspoon dried thyme
Salt and pepper to taste

Directions:
1) Wash and drain peas in a colander. In a 6- or 8-quart kettle or slow cooker, cover peas with cold water and soak overnight. Drain peas and set aside.
2) On the second day, drain peas and set aside. Rinse kettle and heat on medium. Add olive oil, celery, leeks and onions. Sauté until deep gold in color.
3) Add peas and water, cover and bring to a boil.
4) Reduce heat and cook at low boil for an hour.
5) Add potatoes, carrots, and thyme. Cover and cook at a low boil for 3-5 more hours, stirring occasionally and checking for desired consistency; add hot water as needed.
6) The soup is done when the beans are soft. Season to taste.

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This story was made available to Catholic Online by permission of The Catholic Observer(observer.rockforddiocese.org), official newspaper of the Diocese of Rockford, Ill.