Saturday, February 1, 2014
Mennonite Sausage Soup
I am not sure if you have that friendship with soup like our home does. Is there nothing finer on a cold day (or hot day) when you're sick (or in health), than peeking in your fridge and seeing lovely jars of soup all lined up? For the day when the chaos of children seem to shake our home and the floor looks like Toys R Us spit up everywhere, I love the convenience of putting a jar of soup on the stove to heat.
Now, I'm not sure if your family pulls tricks like mine does when it comes to cooking. The favourite the womenfolk around here love to voice, "I don't really have a recipe for that, I just make it by taste."
Making it by taste? Is that sort of like going by feel when you are blind? Somehow I think my 'by taste' isn't quite as seasoned as my momma's or my grandma's.
Yoo hoo! Grandma! I need you to stop adding random ingredients and to start writing things down.
Now, shall we mix up a pot of some of the most kid friendly, tasty soup around? Don't let the little ones discourage you by asking about the grass in their soup (why is dill a foreign object?) Just press on, dear readers, don't even try to explain the dill, just tell them to look at the cows - they seem to enjoy the grass.
Now if you aren't from these parts, please substitute your own sausage for Chetin sausage. Does anyone else local have Chetin sausage written into their recipes? Let's chop, chop, chop that sausage and cook it up in a big old pot.
If you are from the hinterland like us, haul up your stash of potatoes from the basement. Do you have carrots left from the garden? Haul onions and carrots in - chop these morsels up in a uniform fashion (or not so uniform, we are laid back).
One cup of fresh chopped dill (or 1/4 cup of dried) will round things out nicely.
Cook it up with two boxes of chicken stock, with a few extra tablespoons of bouillon for extra measure, a pat of butter, and some salt and pepper. Cook those veggies till they are good for the eating, with the drained off sausage and folks - THIS is when you add the peas. Do not put them in earlier. Unless you have a love for mushy peas.
I like to cook this with double the ingredients or more, and then can the rest to keep in the fridge for a few weeks so we aren't eating leftovers until the end of time, and can space the soup eating out a bit. Best kitchen tip ever - can your soup. Rather than freezing your soup, because who likes frozen mushy tasting potatoes? Grandma would tell you this is a poor idea.
Best of luck to you, do not be afraid to enlist small helpers, it may increase prep time, but will provide you with hoards of entertainment.
Mennonite Sausage Soup
2 litres of chicken broth (2 boxes)
1 package of Chetin sausage chopped fine
6 cups of diced potatoes
6 cups of diced carrots
2 cups of chopped onions
1 cup of green peas
1 cup of chopped fresh dill (or 1/4 cup dried)
2 tbsp of chicken bouillon powder
1 pat of butter
Boil chopped Mennonite sausage for 10-15 minutes, and then drain the water out. Add all the other ingredients and simmer until vegetables are cooked. Except peas, which you add at the end - unless you are six months old and mushy peas are appealing.
**A short update - Chetin sausage is a locally sold sausage - some of our favourite, it is just the type of Mennonite sausage we often eat. Mennonite sausage is a smoked pork sausage mixed with basic seasoning (salt & pepper). We eat it far, far too much. Farmer sausage is what you should look for in the store or come visit us and we can hook you up.
Linking up here.