Soup Weather

So, how do you like this crazy weather we’ve had so far this winter? Pretty nuts, right? We had a 2-week stretch of Siberia-like temperature. And, people, please stop asking me if I enjoy the deep freeze weather! Just because I’m Russian, it doesn’t mean I love it! I told you I’m missing the Russian-freeze gene. I’m cold even when it’s 60 degrees outside, can you imagine me enjoying the crispy 5 degrees mornings?!

Anyway, we had a nutty snowstorm last week too. I bravely took a ride to Harlem that morning, getting back in the afternoon was a truly fun-filled trip. I’m being utterly sarcastic here. That snow was followed by an even deeper freeze day so everything became like spiky ice castles on the road. And this week, it’s above freezing, almost 50 for the past couple days but dropping down yet again today, so, the side walks are full of snow soup. Me no likey this 2018 weather so far! I’m kind of done with winter already anyway. I’ve already worn all the cute boots and hats and new coats so it’s time for it to end.

My kid is super annoying now too being bored during his winter break. He constantly asks for food or some other things he wants me to do for him, like cutting his apples. Kid, cut your own damn apples! And he calls or texts me from across the room because he can’t be bothered producing vocal sounds. Nor can he be bothered doing anything else. Cooperate, kid! Start being less annoying. And don’t send me texts like this (deliberate mistakes and all) from across the room.

 

I think you know where his smartass attitude is coming from.

So, yeah, my mood is melting like that snow. I want to be done with winter and my kid’s school break already.

 

What’s Cooking This Week

Even though the weather (and my mood) are a hot mess right now, food can bring some comfort to both the temperature and nerves. I love all kinds of soups year-round but, during winter, it’s a weekly staple in my house, we got to have some soup.  Today’s recipe is a new twist on egg drop soup combining it with a traditional Russian soup of meatballs and cabbage.  It’s light yet filling with a lot of protein from beef and eggs and full of vegetables, including grated zucchini as a binder for meatballs instead of breadcrumbs or bread.

 

Russian Beef Meatballs and Cabbage Soup with Fried Egg “Noodles”

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Prep all ingredients before you start cooking, chop and grate vegetables while the pot with water for the soup is boiling.

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In a shallow pan, sauté chopped onion for a couple minutes until just slightly golden, add chopped carrots and celery, sauté for a few minutes, set aside.

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Combine ground beef with grated zucchini, garlic powder and seasoned salt. Make meatballs and carefully drop each into lightly salted soup water.

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Cook on a medium flame for 7-10 minutes, then add sautéed vegetables and spices and continue cooking for another few minutes, then add cut cabbage and continue cooking.

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Cook for 7-10 minutes or until all vegetables are soft but with a bit of crunch left in the cabbage. Add lemon juice, taste and add more salt if needed, garnish with fresh herbs.

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Beat together eggs with a pinch of salt and spices, fry and cut into long strips.

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Pour soup into bowls and top with a few egg “noodles”.

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It could be a hearty lunch with just some bread on a side.

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Soup is a perfect meal to serve to combat winter weather and a melting mood.

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Russian Beef Meatballs and Cabbage Soup with Fried Egg "Noodles"

Author:
Recipe type: lunch, soup
Cuisine: Russian/Ukrainian
A hearty soup full of protein and vegetables with a twist on egg drop soup.

Ingredients

  • 1 lb of ground beef
  • 3 cups of cabbage, shredded
  • 2 small-medium zucchini, shredded
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 3 eggs
  • 2 Tbsps of freshly squeezed lemon juice
  • 1 tsp +3-4 tsps. of seasoned salt
  • 1 tsp garlic powder
  • 7 fennel seeds
  • 1 tsp oregano
  • ½ tsp coriander
  • 1 tsp pepper
  • 1 Tbp + 1 tsp of olive oil
  • fresh herbs for garnish

Instructions

  1. In a shallow pan, sauté chopped onion for a couple minutes until just slightly golden, add chopped carrots and celery, sauté for a few minutes, set aside.
  2. Combine ground beef with grated zucchini, garlic powder and seasoned salt. Make meatballs and carefully drop each into lightly salted soup water.
  3. Combine ground beef with grated zucchini, garlic powder and seasoned salt. Make meatballs and carefully drop each into lightly salted soup water.
  4. Cook for 7-10 minutes or until all vegetables are soft but with a bit of crunch left in the cabbage. Add lemon juice, taste and add more salt if needed, garnish with fresh herbs.
  5. Beat together eggs with a pinch of salt and spices, fry and cut into long strips.
  6. Pour soup into bowls and top with a few egg "noodles".

Notes

You can substitute beef for any other ground meat or poultry or use any combination of meat/poultry cuts.