The weather outside is frightful, but a nice hot bowl of homemade soup is delightful. Embrace the rainy weather with soups! Pop by our Saturday morning market for a bowl of farm-fresh soup from Fran’s, and pick up your ingredients for making soup at home.

Why should you care about soup? Not only is it simple to make, delicious, and nutritious, but the history of soup is rich and diverse, dating back thousands of years. I’m sure you’ve never given much thought to the history of soup, as I hadn’t until writing this article. Turns out that soup actually has a pretty fascinating past! Here’s a brief overview:

Ancient Origins:

• Soup has ancient roots, with evidence suggesting that it was a staple in early human diets. Archaeological findings reveal the use of pots for boiling ingredients as far back as 20,000 BC.

Culinary Traditions:

• Different cultures around the world have their own variations of soup. In ancient China, for instance, soups were an integral part of meals, often combining a variety of ingredients for both flavor and medicinal purposes.

Roman Influence:

• The Romans were known for their love of soups, and their cookbooks included recipes for a wide range of soups. They often used a base of vegetables, meat, and grains. The Romans were the people who introduced gazpacho to Spain, which is now immensely popular there.

Medieval Europe:

• During the Middle Ages, soups gained popularity in Europe. Thick, hearty soups made from vegetables, meat, and grains were commonly consumed. The use of spices became more prevalent during this time. During the 14th century, fashion trends helped to drive the evolution of soup culture. Stiff ruffs around the neck were favored in Europe at that time, making it difficult to consume soup by drinking straight from the bowl. Thus was invented, the soup spoon!

Bouillon and Broths:

• By the 18th century, bouillons and broths became fashionable in French cuisine. The first restaurant was born when one of these vendors decided to open an eatery where people could purchase soups, broths, and eggs. These restaurants evolved over time until in 1786, the first luxury restaurant appeared. Clear, refined soups were served in elegant settings, contributing to the emergence of fine dining. It was also at this time that styles of soup were more clearly named and defined, and regional differences in flavor could be noted.

Canned Soup Revolution:

• In the late 19th and early 20th centuries, the invention of canned soup, notably by companies like Campbell’s, revolutionized the way people consumed soup. Canned soups became convenient and widely accessible. It was during this time that dried soup stock and dried ramen noodles were developed by the company Nissin Foods in Japan, giving birth to instant noodles.

Soup Today:

• In the modern era, globalization has led to a fusion of culinary traditions, bringing diverse flavors and ingredients into the world of soups. Ethnic soups from various regions have gained popularity globally. Today, soup is enjoyed in countless variations and is celebrated for its versatility. From classic chicken noodle soup to exotic ramen bowls, the world of soup continues to evolve with culinary innovations and cultural influences.

 

To honor soup’s global history, I’ve put together a little collection of recipes for historic soups. Try one out for yourself and taste the past!

Cabochis (Cabbage Soup)

This recipe was written in 1450 and published in a manuscript entitled “The Harleian”. This manuscript was later combined with others and published in two parts as “Two Fifteenth-Century Cookery Books” by Thomas Austin in 1888. It is a type of pottage, which is a vegetable-based soup eaten by peasants in medieval times.

The instructions in the original document are as follows:

“Take faire Cabochis, pike hem and wassℏ hem, and parboyle hem; then̄ presse oute the water on̄ a faire borde, choppē hem, and cast hem in a faire potte witℏ goode fressℏ brotℏ and witℏ Mary-bones, And lette hem boyle; then̄ take faire grate brede, and cast there-to, saferon̄, and brede, salt, and lete boyle ynogh, And then̄ serue hit fortℏ.”

Of course, we no longer speak old English, so here is the recipe in a more modern format:

Ingredients:

• 1 small cabbage, chopped (Approx. 4 cups)
• 1 quart of bone or beef broth
• Salt to taste (around 1 tsp.)
• Pinch of saffron
• 1/4 cup breadcrumbs

​Instructions:

​

The Cabbage

1. Bring a pot of salted water to a rolling boil.
2. Meanwhile, prepare the cabbage by removing the outer leaves and cutting out the core at the stem.
3. Place the whole cabbage in the boiling water and gently remove the leaves as they start to separate from the head.
4. Put the softened leaves in a colander or dish to drain excess water. This process should take 5-8 minutes.
5. Rough chop the cabbage leaves and throw them into a pot deep enough to make soup.

The Soup

1. Add a quart of broth to the pot and bring to a boil.
2. To make things easier, use bone broth instead of adding roasted marrow bones. However, any broth of your choice can be used.
3. Once the soup reaches a boil, reduce the heat and add a pinch of crushed saffron strands and salt to taste.
4. Saffron was used for its golden tint; you can leave it out if preferred.
5. Slowly add breadcrumbs to the soup and cook for 5-10 minutes, stirring constantly to thicken the soup.
6. Serve the soup in bowls. This recipe makes about 4 servings.

Notes:

• Use regular breadcrumbs, not Panko. Any standard plain breadcrumbs should work, or for authenticity, make your own by grating some stiff wheat toast.
• Adjust the thickness by slowly adding more breadcrumbs by the tablespoon until your desired consistency is reached.

 

Gazpacho

 

I mentioned in our history segment that the Romans were the first to introduce gazpacho to the Spanish. The original version was made of five simple ingredients: bread, water, olive oil, garlic, and vinegar. Further ingredients were added and popularized over time, with tomatoes only making their entrance in the 16th century when they were brought over from the Americas. By the 19th and 20th centuries, gazpacho had become a staple in Spanish cuisine.

​Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 cucumber, peeled and chopped
• 1 green bell pepper, chopped
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 4 cups stale bread, crust removed, soaked in water
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• Salt and pepper to taste
• 1 teaspoon ground cumin
• Ice cubes (for serving)

Instructions:

1. Remove the crust from stale bread and soak it in water. Squeeze out excess water and set aside.
2. Peel and chop the ripe tomatoes, cucumber, and green bell pepper, and finely chop the red onion. Place them in a large bowl.
3. Mince the garlic cloves finely, and add to the large bowl along with your other vegetables.
4. In a blender or food processor, combine the soaked bread, chopped vegetables, and minced garlic, and blend until smooth.
5. While blending, slowly add the extra virgin olive oil and red wine vinegar to the mixture until well combined.
6. Season the gazpacho with salt, pepper, and ground cumin according to taste. Adjust the seasoning as needed.
7. Transfer the gazpacho to a large bowl and refrigerate for at least 2 hours or until well-chilled. This allows the flavors to meld.
8. Before serving, stir the gazpacho well. Pour it into individual bowls or glasses over ice cubes.
9. Garnish with additional chopped vegetables, a drizzle of olive oil, or croutons if desired. Serve cold and enjoy the refreshing flavors of this classic Spanish soup.

Note:

• Traditional gazpacho recipes varied by region and availability of ingredients. This recipe is inspired by historical methods, but variations may exist.
• Adjust the ingredients and seasoning to suit personal preferences.

 

Ukrainian Borscht with Beef or Pork

 

Borscht is a soup mostly made of beets that originates in Eastern Europe, in particular Ukraine. It is a common dish in Russia, Lithuania, Belarus, and Poland as well. The soup was most commonly consumed by the poor, as beets were cheap and easy to obtain in medieval times. The popularity of the dish has grown, and as it spread to different countries across the globe, its variations also grew. Borscht is nutritious, and easily made vegetarian or even vegan.

Ingredients:

• 3 lbs fatty beef or fresh pork (or beef with smoked ham)
• 1 bay leaf
• 1 teaspoon allspice
• 1 small fresh cabbage, cut into pieces
• Beet brine, grain kvass, or 2 tablespoons vinegar (to taste)
• 5 red beets
• 1 tablespoon flour
• Salt (to taste)
• Fresh parsley
• Black pepper (optional)
• Sliced beef, pork, or ham (for serving)
• Fried sausages, meatballs, or mushroom buns (optional, for serving)
• Fried buckwheat kasha, pancake pie with beef stuffing, or plain pancakes (optional, for serving)

 

Instructions:

 

Prepare Bouillon

1. Cut 3 lbs of fatty beef, or fresh pork, or use beef with smoked ham.
2. Place the meat in a large pot and add enough water to cover. Leave out the root vegetables but add the bay leaf and allspice to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer until the meat is cooked thoroughly.
4. Strain the bouillon and discard any solids.

Making the Soup

1. An hour before serving, add fresh cabbage pieces to the bouillon.
2. Cook, stirring in beet brine, grain kvass, or 2 tablespoons of vinegar to taste.
3. Meanwhile, wash and boil 5 red beets in a separate pot without peeling or cutting them. Remove when tender, peel, and grate them.
4. Stir 1 spoon of flour into the grated beets.
5. Add the beets to the bouillon along with some salt and bring to a boil twice.

Final Assembly

1. Put fresh parsley in a soup tureen. Some people add the juice of a grated raw beet for added flavor.
2. Pour the hot borscht into the tureen over the parsley.
3. Add salt to taste and sprinkle with black pepper if desired.
4. Serve the borscht with sliced beef, pork, or ham. Alternatively, it can be served with fried sausages, meatballs, or mushroom buns. For a heartier meal, consider serving the borscht with fried buckwheat kasha, pancake pie with beef stuffing, or plain pancakes.

 

Vegan Borscht

 

For those of you who are vegetarian or vegan, here is an alternative version of the recipe for borscht.

Ingredients:

• 3 medium-sized beets, peeled and grated
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and grated
• 2 potatoes, peeled and diced
• 1 small cabbage, shredded
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Vegan sour cream (optional, for serving)

Instructions:

 

Prepare Vegetables and Aromatics

1. Peel and grate the beets. Set aside.
2. In a large pot, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent.
3. Add minced garlic to the pot and sauté for an additional minute.
4. Stir in grated carrots and continue sautéing for another 3-4 minutes until the vegetables begin to soften.

Simmer Potatoes and Cabbage

1. Add diced potatoes and shredded cabbage to the pot. Stir well to combine.
2. Pour in the crushed tomatoes and vegetable broth.
3. Add the bay leaf, dried dill (or fresh dill), and apple cider vinegar.
4. Bring the mixture to a boil, then reduce heat to low and simmer for about 20-25 minutes or until the vegetables are tender.

The Beets

1. Stir in the grated beets and continue to simmer for an additional 10-15 minutes until the beets are cooked.
2. Season the borscht with salt and pepper to taste.
3. Remove the bay leaf.
4. Ladle the vegan borscht into bowls, garnish with fresh chopped parsley, and optionally serve with a dollop of vegan sour cream.

 

History-Inspired Squash Soup

 

While there is no specific origin to squash soup, squash itself has roots in ancient Native American culture and has become what it is today over time and through the influence of various cultures from around the world. This recipe draws inspiration from the simplicity of historical cooking while incorporating spices that might have been used in traditional kitchens. Adjustments can be made based on personal preferences and the availability of ingredients.

Ingredients:

• 2 lbs winter squash (e.g., butternut or acorn), peeled, seeded, and diced
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk (or a non-dairy alternative)
• 2 tablespoons butter (or olive oil for a vegan option)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

 

Instructions:

 

Prep the Vegetables

1. In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened.
2. Add the diced squash and minced garlic to the pot. Stir well to combine.
3. Pour in the vegetable broth, ensuring that the vegetables are mostly covered. Bring the mixture to a boil.

Simmer and Season

1. Reduce the heat to low, cover the pot, and let the ingredients simmer until the squash is tender (about 20-25 minutes).
2. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot.
3. Stir in ground cinnamon, ground nutmeg, salt, and pepper to taste.
4. Pour in the milk (or non-dairy alternative) and continue simmering for an additional 5-10 minutes, allowing the flavors to meld.

Serve

1. Ladle the squash soup into bowls.
2. Garnish with fresh chopped parsley.
3. Serve warm and enjoy this historical-inspired squash soup!

 

Early Colonial Chicken Noodle Soup

 

Chicken noodle soup has ancient roots in many cultures, but has become a culinary icon in America. European settlers brought their culinary traditions, including various forms of noodle soup, to America. In colonial times, chicken noodle soup became a familiar and comforting dish prepared in American households. In the 20th century, as canned goods became more accessible, commercial versions of this soup gained popularity. This was furthered by its use in World War II as a meal often served to soldiers. This historically inspired recipe reflects the use of simple and readily available ingredients during the early colonial period. It captures the essence of a comforting chicken noodle soup prepared with homemade egg noodles.

Ingredients:

• 1 whole chicken, cleaned and cut into parts
• 2 cups homemade egg noodles (recipe below)
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 onion, peeled and diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Water

Homemade Egg Noodles:

• 1 cup all-purpose flour
• 1 large egg
• 1/4 teaspoon salt
• Water (as needed)

Instructions:

Prepare Homemade Egg Noodles

1. In a mixing bowl, combine flour and salt.
2. Create a well in the center and crack the egg into it.
3. Gradually incorporate the flour into the egg, mixing until a dough forms.
4. Knead the dough on a floured surface until smooth.
5. Roll out the dough thinly and cut it into small noodle shapes.
6. Allow the noodles to dry while you prepare the soup.

Make Chicken Broth

1. In a large pot, place the cleaned and cut chicken parts.
2. Add enough water to cover the chicken.
3. Bring to a boil, skimming off any impurities that rise to the surface.
4. Reduce heat to a simmer, add bay leaves, thyme, diced onions, minced garlic, sliced carrots, and sliced celery.
5. Season with salt and pepper to taste.
6. Simmer for about 1-1.5 hours until the chicken is tender and the broth is flavorful.

Cook Homemade Noodles

1. Add the homemade egg noodles to the simmering broth.
2. Cook until the noodles are tender, usually about 10-15 minutes.

Serve

1. Discard the bay leaves.
2. Adjust salt and pepper to taste.
3. Serve the early colonial chicken noodle soup hot.