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From Russia With Love

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This is the best homemade chicken broth / soup recipe from my grandma, which I adjusted slightly after living in St. Maarten. Chicken soups I had in the Caribbean were by far the most delicious and hearty. This recipe is the low-carb, gluten-free version.

My grandma’s and Caribbean-style special tricks make this a staple in our house. Whenever it’s cold outside, or I’m feeling sick, or I want something heart-warming, I make this recipe. I’ve also made it and brought it over to friends and family to help them get better 🙂

Homemade Chicken Broth Recipe

This homemade chicken broth recipe is super easy to make. If you need broth for any other recipes, strain when done and voila! The beauty of making the broth this way is you can serve it over whatever veggies you want, or not. Pour over spinach or baby greens and canned artichoke hearts to add wilted greens and veggies to your soup. Top with avocado, if you’d like, and/or fresh herbs such as cilantro or flat-leaf Italian parsley.

If I only have baby carrots and red onions on hand, that works, too, as you can see in my photo. Enjoy and let me know how you like it!

Chicken Broth Ingredients

Ingredients

4 whole skin-on chicken legs (or an equivalent amount of chicken drumsticks and/or thighs)
1 large carrot, peeled and cut into 2-3 pieces
2 celery stalks, cut into 2-3 pieces each
1 yellow onion, peeled and ends trimmed
6 fresh thyme sprigs (or more to taste)
Sea salt to taste (I use Himalayan pink salt)
Freshly ground pepper to taste

Directions

  1. Place all ingredients into a large soup pot. Don’t cut the onion; leave it whole, peeled, and uncut.
  2. Pour enough filtered water into the pot to cover all ingredients.
  3. Bring everything to a boil, then reduce heat to a low simmer.
  4. Simmer for 40 minutes.
  5. Adjust seasonings, if needed.

This homemade chicken broth recipe is featured on Connie Bennett’s blog. Connie, the Cravings NinjaTM and 1 New Thing a DayTM Founder, is the bestselling author of Sugar Shock and Beyond Sugar Shock.

I also developed my homemade bone broth recipe from grass-fed beef marrow bones that is based on my grandma’s chicken broth recipe. Check it out!

I was born and raised in the former Soviet Union. We ate foods like homemade liver pâté, meat aspic made from pigs feet (called kholodets in Russian), caviar, and others uncommon foods as far as American palates go.

When you grow up with these foods, they are delicious and normal to you. Everyone in my family loves liver. My 20-months-old niece loves our homemade liver pâté!

Liver is also one of nature’s most potent superfoods, so we try to eat it every other week. Typically, I make it as a pâté, but one day I thought of adding liver instead of day-old bread soaked in milk to a traditional Russian cutlet recipe. It turned out so well (and so easy to make!) that we started making this dish quite often. It is now one of my signature recipes 🙂

I realize, however, that not everyone loves liver. So, if you’re not a big fan of beef liver, but would like to add organ meats into your diet, you might want to give this recipe a try. The beef masks the taste of liver to some degree.

These Russian-style beef cutlets with liver are tender, moist, and delicious. Be adventurous and let me know how you like them!

Ingredients

1 lb. ground beef, preferably 80% or 85% grass-fed (or elk, or bison)
1 lb. beef liver, preferably grass-fed
1 yellow onion
1 egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
Cooking fat of choice (beef tallow, butter, or coconut oil)
Salt and freshly-ground black pepper to taste (I use Himalayan pink salt for its mineral content)
Garlic powder to taste (optional)

Directions

  1. Chop the onion by hand or in a food processor. Place in a bowl.
  2. Place the liver and egg into a food processor. Mix for about 10 seconds, or until well combined, and the mixture is smooth without any chucks.
  3. Add the ground beef, salt, pepper, and garlic powder, if desired, to the liver and egg mixture, and mix in the food processor for about 10 seconds, or until well combined.
  4. Transfer the beef and liver mixture to the bowl with the onions and mix until combined.
  5. Heat a frying pan on medium-high. When the pan is hot, add cooking fat of choice (I use EPIC or Fatworks grass-fed beef tallow).
  6. Cook in batches — brown on one side for about 3 minutes, then flip over and brown on the other side for about 3 minutes or until cooked through.

Enjoy!

This sour cream radish salad comes from Russia with love! It’s perfect for summer. Fresh, crunchy, and creamy…it goes well with burgers, steaks, fish, pork, chicken…you name it! It’s a great side for anything you grill. And it’s super easy to make.

You may or may not know this, but I was born and raised in the former Soviet Union, so I love Russian food, of course! Although Russians eat bread with just about everything, many of the Russian dishes are perfect for a keto or low carb, high fat diet — they’re filling and satisfying (think sour cream and mayonnaise). This salad is one of those dishes, and it’s quite delicious!

Russians also add cucumber and sometimes tomatoes when making this salad, however, since both of those fruits are high in lectins, I omit them in my cooking.

To make this salad Paleo-friendly and dairy-free, use extra-virgin olive oil instead of sour cream. Russians sometimes make this salad with sunflower oil, but as a seed oil, it’s not good for you, so use olive oil instead.

Watch how I make it. The written recipe is below.

Ingredients

1 bunch fresh radishes, sliced
1 green onion, chopped (green and white part)
1 tablespoon fresh dill, minced
1/4 cup plus 1 tablespoon sour cream (preferably organic from pasture-raised cows)
Salt to taste (I prefer Himalayan pink salt for its mineral content)
Freshly-ground black pepper to taste

Directions

  1. Place sliced radishes, chopped green onion, and minced dill into a salad bowl.
  2. Season with salt and pepper.
  3. Add sour cream.
  4. Mix together.
  5. Enjoy!

TIP
If you love onions as much as my husband does, feel free to add a second green onion to this recipe.

I hope you fall in love with Russian food!