Feel the Warmth and Well-being of Home-made Soups
Healing with food can gentle the symptoms of colds and flu. Home-made soup broth, the veritable fountain of youth, is both nutritious and rejuvenating, building a healthy immune system.
Borscht
Fill a large pot 2/3 full of water.
Add:
2 large beef marrow bones 
2 pieces beef brisket
10 to 12 peppercorns
2 Bay Leaves
1 tablespoon Thyme
1 tablespoon salt
1 large onion
4 pieces celery
3 large carrots
1 whole garlic bulb
Simmer 4 to 5 hours. Let cool overnight. Skim the fat off the top. Simmer another 2 hours. Strain and separate meat.
Add:
3 large grated beets
4 quartered medium potatoes
1 large chopped onion
4 large carrots, cut into large pieces
2 small cloves of garlic, diced
2 cups chopped cabbage
Simmer until vegetables are tender.
Add cooked beef from brisket.
To serve: Add one teaspoon apple cider vinegar and a large dollop of sour cream.
How to make the broth: We like to use beef marrow bones and beef brisket to make a beef broth, but you can use chicken broth if you prefer.
Parsley Chicken Broth
Adding Parsley to your chicken stock adds a lovely flavour and makes it an even more powerful healer. Bladder afflictions are a common ailment among women. Parsley is still used by herbal healers to help relieve the symptoms.
Soup Stock: Chicken or Turkey
The best soup comes from an organic bird. Most butchers sell backs and necks for a really good price. Throwing in an extra leg or two adds to the flavour. If you want to make a large pot of extra-savoury broth make sure you use enough chicken. Always wash raw poultry.
Fully immerse the meat in a pot of boiling water for 3 to 5 minutes. This takes all the fat and sludge out of the bird. Remove and put the meat in a fresh pot of water. Add 1 cup Parsley leaves, 2 to 4 large carrots, 3 to 5 celery sticks, 1 large onion (peeled), and 1 small bulb of garlic (just wash — don’t peel).
Let this simmer for 3 or 4 hours, add your spices (Sage, Savoury, Oregano, Rosemary, salt, and pepper) and simmer for another 45 minutes. Let cool and put the whole pot and contents into fridge over/night. The next day, skim off the congealed fat and bring it to a boil again. Simmer for half an hour or so, cool, then strain through a colander. If you like a clearer broth, pour it through a strainer. Garnish the broth with fresh, chopped Parsley before serving.
