By William (Uncle Bill) Anatooskin on July 31, 2006
Photo by 4Susan
Photo by 4Susan
"This recipe originated with my Grandmother in 1910. Since then, I made modifications to use more veggies to enhance the flavor of the soup."
Serving Size: 1 (293 g)
Servings Per Recipe: 16
"This soup is wonderful! It's light and every flavor stands on it's own AND blends well with the other ingredients. Perfect seasoning, too. I misunderstood step one - I simply boiled my potatoes as I usually would and discarded the water instead of keeping it- but added it all later & everything was fine. I halved the recipe and made the mashed potato part the night before and the next day I put everything in the crockpot, saving steps 9 & 10 for the last hour. I also made the addition of a 1 lb. bag of frozen corn (plus I used the entire 1 lb. bag of tiny peas even though I only made half the recipe), and used half & half rather than cream. At first the cauliflower aroma was powerful but eventually it mellowed out - and best of all, one of my sons ate cauliflower for the first time & loved it! I had guests when I served this and EVERYONE loved it - your recipe went home with them & it will be a permanent part of my own collection. Thank you for sharing your Grandmother's excellent recipe Uncle Bill!"
"This was a very good and simple soup to make. I used alot of fresh dill and potatoes so it had a very traditional Russian flavor. I might try a little more cayenne next time. Also am go to try reducing the broth and pureeing half the soup to thicken. Thanks for sharing your recipe."
"Another great recipe I have tried from your cookbook Uncle Bill! My favorite soup, I try a different recipe every time. This is one of the most flavorful and tasty. I pureed the whole thing before serving, which is how I like it. Next time going to try it with a pork hock. Thanks again!"