Zatirka (Potato Soup)

A few years ago, I suddenly got all ancestral and started to miss my heritage cooking. I hadn't had Zatirka since I was a kid, so dutifully called MOM to ask for the recipe. I must say, it tasted pretty darned good.

2 1/2 c. diced potatoes
2 c. water
salt
2 c. flour
2 c. milk
small onion, chopped
2-3 slices of bacon, cooked crisp and crumbled (if desired)

In 2 cups of water, boil diced potatoes for about 7 mins. (they should not be cooked through), salt to taste. In a small pan, fry the onions.

Make dough: in small bowl, mix 2 c. flour with just enough water to make a pliable dough.

When potoates are mostly cooked, pinch off little nuggets of dough and place into the soup, Add fried onions and bacon (if using), cook until potatoes and dough are done. Add 2 cups of milk, salt and pepper to taste, heat through and serve.

Enjoy,
Myrna

Roasted Yellow & Red Pepper Soup

This soup is so amazing and has a really high amount of vitamin C.

4 yellow bell pepers
2 red bell peppers
1 quart chicken stock (4 cups)
salt & pepper

Pre-heat oven to 400F. Place peppers in a shallow baking pan and roast for 20-30 mins, turning occasionally, until the skin has darkened and seperated. Put the peppers and any juice that has accumulated into a bowl, cover tightly and set aside. When the peppers have cooled, peel and seed them (do not do this in water).

Puree the peppers & any accumulated liquids in a blender. Pour puree into large pot, add chicken stock. Bring to a boil, salt & pepper to taste. Serve hot.

Serves 4

Enjoy,
Myrna

Sopa de Ajo (Garlic Soup)

This is one of my favourite 'I'm not feeling good', soups. If I feel a cold coming on, I make a batch of this and the cold doesn't stand a chance. Also, it tastes really good.

6 tbsp. olive oil
6 cloves garlic, chopped (I use alot more than this)
6 slice bread, cut into cubes
1 tsp paprika
7 cups chicken stock
salt to taste (optional - I find the stock is salty enough)
1 egg slightly beaten
chopped parsley (optional)
Mozzarella cheese (optional)

Heat oil in a soup pot, add the chopped garlic and bread cubes. Fry unitl lightly golden, then stir in paprika. Add the stock and salt. Cover & simmer for 5 - 10 mins. The bread should be almost dissolved. Pour egg into soup stirring to break it up as it poaches (it should resemble shreds). Cook another minute, until egg is done, then ladle into soup bowls and top with chopped parsley.

I tend to leave out the parsley, instead I like to add shredded mozzarella cheese on top.

Serves 4

Enjoy,
Myrna