Cooking

Country style chicken soup with sorrel

I’ve been quite busy gathering herbs, making tinctures, teas and salves. Gardening and preparing the first vegetables for winter also eats up a lot of my time. I wanted to go up in the mountains again this weekend, but it’s pouring outside! I wanted to see what herbs I can gather, so far I’m all stocked up on sorrel, wild garlic, dandelion and nettles.

And since I have so much sorrel, making one of my grandma’s favorite chicken soups was mandatory!

This soup is perfect for rainy, gloomy days.

So first thing’s first – a chicken was sacrificed for this soup. Other ingredients from the garden: carrots (2), onion (1 ), garlic (2-3 cloves), parsnip (1), root celery (half from a small one). And of course the star of this dish : a hand full of fresh picked sorrel.

For those who don’t know this magnificent herb , sorrel is packed with lots of vitamins and minerals and it is a strong antioxidant . It helps with blood pressure, bad cholesterol and detoxification of the entire body.

Cooking

Lamb stew with chanterelles mushrooms

Today I made lamb stew with chanterelles mushrooms that I’ve picked up from the forest last autumn. The lamb was bought from a local farmer, everything else is from the garden. I also made lamb broth/soup but that’s for another post, maybe.

I’m not good when it comes to write down recipes. When I cook I usually add ingredients…by eye. I only measure the exact quantities when it comes to baking. But then again this is not a cooking blog. I just wanted to share this with everyone out there.

Roughly I used 1 yellow onion, 4 green onions, 4 medium carrots, 2 medium potatoes, root celery (about half of it from a medium sized one), one big parsnip, 4 garlic cloves. Chop everything in chunky pieces. You will also need about 300gr lamb meat, cut in cubes. About 100-150g chanterelles mushrooms. You will also need 3 tablespoons of olive oil, salt, pepper, one bay leaf, rosemary, dill, 1 cup of wine, 2-3 cups of water and 70g tomato sauce.