Piena Darzenu Zupa

This is a Latvian dish found in “Old and New Recipes – Latvia, Lithuania, and Estonia, Baltic” by Simon Bajada

The main ingredients are milk and seasonal vegetables, but it is generally served cold on a hot summer’s day, which is why it is called summer’s milk soup. Very easy and healthy.

Ingredients will vary depending on your region but the ingredients listed are

  • Milk
  • Potatoes, small
  • Carrots
  • Hipsi Cabbage (closest substitutes are savoy or sweetheart)
  • Green Beans
  • Asparagus
  • Peas
  • Dill, marjoram, or parsley to garnish
    Chop your vegetables into size of your choice
    The main thing is to have your milk hot in a separate pot to not instantly cool your other ingredients when you add the milk. Other than that, you just stagger adding your ingredients based on cooking time.
    Add cabbage, carrots and potatoes into a pot with enough water to barely cover them. Boil gently until potatoes are nearly done.
    Keep simmering, then add hot milk, asparagus, and green beans
    Wait a couple minutes then add peas
    Cook until potatoes are done, then season to taste.
    Can be eaten hot or cold. Garnish with dill or parsley

Kapuśniak

A Polish sauerkraut and pork soup. The pork used can include: bacon, Kielbasa, pork ribs, ham hock, or a combination of them. The vegetables used are normally: carrots, celery, potatoes, and of course cabbage in the form of sauerkraut. Common spices used are: peppercorn, allspice, bay leaves, dill, paprika, marjoram, parsley, and salt.

Recipe. Meat 1/3 lb chopped bacon, 1 lb pork ribs cut into 1 rib pieces. Vegetables (all diced except sauerkraut) 1 medium onion, 2 carrots, 1 lb sauerkraut, 1 large or 2 medium peeled potato. Spices 64 ounces of chicken stock, 3 allspice, 3 peppercorn, 3 bay leaves, 1/2 tsp marjoram.

  1. To start: Heat 2 tbsp of butter in a large pot and then put in the bacon, onions, carrots, and ribs. Brown the ribs slightly and crisp the bacon.
  2. Add the stock and the spices. Bring to a simmer then cook ribs to about 165, until almost fall off the bone.
  3. Put drained sauerkraut in a separate pan with 2 tbsp of butter and 3 tbsp sugar; cook until brown.
  4. Add sauerkraut and potatoes to pot and finish cooking ribs, until about 190 or when ribs fall off bone.
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