Dear Soup Development Team,
So this is my first Soup Development Team email as a person in their 30s. I promised myself I would keep these letters about food, however in typical fashion I’ll ramble on for a couple of paragraphs, tie in everything with a well-placed non-sequitor, then carry on with how to make Borscht a Move. Starting next week, it will be all about the soup, or at least not about me. Unless something really cool happens to me, but it probably won’t, because I’m now 30.
Feeling psychologically traumatized over the third decade of my life coming to an end, my head has been filled with thoughts, some good, some bad, about this big new change. “Celebrating” with a few friends at the Foggy Dew last Thursday, I broke the news to our server after a few drinks and told her I was a little unsure about the whole thing. The following dialog ensued:
Waitress: Well, do you have a condo?
Waitress: Do you have a girlfriend?
Waitress: Do you have a good job?
Me: Not really. Sort of.
I had scored .5/3, or 17%, on our server’s “things you should have accomplished by 30” test. She wasn’t helping, although the two shots she later brought did numb the pain a little. So, after four days of ups and downs, exacerbated by mild overdoses of flu medication, I had reached my final conclusion on how to approach this new chapter in my life.
I think one of the great ironies with regards to age perception is that you intuitively think of your 20s as being fun and carefree, and you settle down into this boring life in your 30s as you become established, taking the kids to soccer, and, perhaps, slave away in the kitchen all day making soup with no apparent rhyme or reason for it. However, if you’re like me, you might have spent at least some of your 20s in angst, as you tried to figure out who you were and what the heck you were wanted out of life. And although I haven’t completely figured either of those things out yet, I’m closer today than I was yesterday, so in that sense I’m happier now than ever. So, we’re rolling with that.
One thing I am more conscious of now is my health. The New York Times ran a great article last week on The 11 Best Foods You Aren’t Eating, and #1 on the list was beets. Hence, below is the second delicious recipes so far for a beets-based soup since the inception of the team.
(Don’t just stand there) Borscht a Move
Borscht is a traditional Eastern European soup, and the below is the vegetable-only version. You can add pork, chicken or beef, but the beets are so delicious and flavourful, I don’t think you don’t need meat in here.
In a soup pan, heat
1 tbsp of butter
On medium low heat, add and cook for about ten minutes:
2 cups chopped beets
1/2 cup carrots
1 cup onions
Add, bring to a boil and then simmer for 30 minutes:
2 cups of vegetable stock
(don’t use powder or bullion cubes. Just take a celery stick, a carrot, and half an onion and cook it in a few cups of water for 10-15 minutes, and that will do)
1 cup of shredded cabbage
1 tbsp of red wine vinegar
salt and pepper to taste (although you really shouldn’t need much, if at all)
You can serve this hot or cold, I prefer hot but everyone is different. Either way, add a spoonful of sour cream to the middle and serve.
Track of the Week
No brainer. Attached is the classic by Young MC. Because I’m rough like Hunter and clever like McGuyver.
Turning 30 in the News
R A Miller on 10 things you can expect now that you’re 30
“made from scratch”