Welcome home, Mike!
It’s been a long haul, so far away…working to make the world a better place for us.
We’ve missed you and want this to be a special homecoming for you!
Thus, your favorite soup: Mama’s Kovalsky’s Soup.
I’ve heard about it since we met. And, now, with a little surprise conversation between me and Mama Kovalsky, a nice warm bowl of your favorite soup, homemade noodles, and a hot loaf of sourdough are at your service.
After reading through her recipe, I was slightly confused as to what to do with the veggies after the soup has fully cooked, as they are to remain whole, it seems. So, I emailed Mama K. again, and this is the response I received,
“Hi Ashley. The veggies stay whole, unless you want to poke a few tomatoes, while it is still cooking. It is tradition from my husband’s side of our family, to have a bowl of soup and then take some of the carrots and potatoes and meat/chicken, kind of mash it a little, and eat it. They would peel a few potatoes and put them in the soup pot at the very end (they seem to get too mushy if they cook the whole time). We don’t do this. Once in awhile, my husband will take some meat and carrots out to eat. Maybe you would like to try it! Neither Michael, myself nor any of my children have tried it! We are simply soup and noodle eaters. Michael will eat pretty much any noodle. When I make my noodles, I make Kluski (from my Mom’s side of our family). They are made with flour, water and eggs. Of course, as my ancestors, we do not measure anything. I put as much flour, depending how much I am making, in a big bowl or pot. I add a teeny bit of salt, and enough eggs to make the dough “doughy’ but not sticky. With the eggs I add about 1/2 – 1 cup water. When mixed, )it is easier to use your hands) I spread flour on a table or big cutting board. Take a good size handful of dough and sprinkle some flour on the cutting surface so it won’t stick when you roll it. Use a regular rolling pin. In the mean time, have a large pot of water boiling. Roll the dough out about as thin as you can without it tearing when you pick it up (1/8 inch). Cut the rolled dough into strips about three inches wide. Pile the strips on top of each other with a tiny bit of flour in between so they do not stick. Start slicing the noodles about 1/4 inch wide. Kind of fluff them with some flour by tossing them a little. Add the cut noodles into the boiling water a handful at a time and keep stirring as you add to avoid clumping. When tender, drain and rinse. Of course, store bought noodles are perfectly acceptable!!! Each time you make kluski, it gets easier. Again, contact me if you have any questions.”
Ha ha! Brilliant. Now I know a little bit more about Mike and his noodle proclivity.
And, while at first I though, “what a shame,” all those veggies go to waste, who AM I to judge or eye with curiosity anyone’s eating traditions? Seriously, look at me. WHO AM I? Thus, I followed suit to a tee (hoping Mike would do a little “mashing” of his own with the stewed goodness).
Oh, and just so you know…I DID make the noodles!
Mama Kovalsky’s Soup
Ingredients:
Beef roast for the meat soup or a package of chicken thighs with skin for the chicken (I usually make chicken since the chuck roast is not always available).
6 – 8 whole peeled carrots
1 bunch washed plain parsley
1 medium whole peeled onion – score a few lines on the top but do not cut it in pieces
3 or 4 single washed stalks of celery
1 large can of plain peeled whole tomatoes in puree (if available)
salt, pepper and paprika
2-3 red potatoes
Directions:
wash meat or chicken and place in a large “soup” pot (I think he has one)
fill pot with cold water and add 3 or 4 tablespoons of salt
cover the pot and let it boil
While waiting for the pot to boil, peel the carrots, clean the celery, wash the parsley and cut the very end of the stems off, peel and score the onion and have the tomato can open and ready!
When it boils, a layer of “scum” will raise to the top. Use a small strainer and skim off as much as possible. Add the onion, celery, parsley, carrots and whole can of tomatoes. You can “poke” some of the tomatoes to release some flavor. Add a few shakes of pepper and a few shakes of paprika. Cover the pot and lower the gas to have the pot simmer. DO NOT STIR.
Let the soup boil for a few hours. You can test taste it after about one hour. It will start to smell like soup also.
I usually make my own noodles (kluski** – very time consuming) or purchase small bow ties. small shells or any other small noodle. you can mix the bow ties and the shells.
**Kluski: Kluski is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling. At times the word also refers to noodles and pasta as well, especially when they are served in soup. Kluski are distinct from pierogi and stand-alone pasta dishes.
