Saturday Single No. 539

One of my favorite things about our membership at the local Unitarian Universalist Fellowship is that on the first Sunday of each month during the church year, we gather after our service for a lunch of soup and bread. And I’m even more pleased when one of those Soup Sundays comes along and I have a chance to provide a soup.

Around these parts, the soup-making generally falls to the Texas Gal. It’s one of her favorite things to cook. She’s good at it, and when she makes soup, she makes a lot of it, so we end up with extra to freeze for those days when we don’t want to think too hard about dinner. And maybe twice during our church year, she’ll make a soup to take to church for one of our Soup Sundays. The hosting is generally sorted out by having each of our fellowship’s committees take a month, and the Texas Gal is on a couple of committees.

But for tomorrow’s Soup Sunday, I’m cooking. The Building & Grounds Committee was assigned to host tomorrow’s lunch, but that committee is a little short-staffed, so I volunteered to bring a soup and then help with clean-up afterward.

And when I volunteered, I knew exactly what I was going to make: Polska bean stew. It’s from a recipe I found while wandering around the Interwebs a few years ago, one that originated on the website of the company that owns the Hillshire Farms brand of sausage.Polska Bean Stew The Texas Gal thought it sounded good, so we gave it a try. We liked it, although there are a few things we would have changed. We made it again with those changes, and then – a couple of years ago – we brought it to church for a Soup Sunday. At the end of the lunch, our seven-quart crockpot was scraped nearly clean. (That’s not a new experience for us; nearly every soup we’ve brought to a Soup Sunday has been a hit, from the Texas Gal’s vegetable beef or chicken noodle soups to my Swedish yellow pea soup.)

So later today, I’ll shine up the stockpot and get to work on a batch of Polska bean stew. I’ll be making a triple batch: two-thirds of it will go into the crockpot tomorrow to take to church, and the rest we’ll keep here. We’ll have some for dinner on Monday, most likely, and we’ll freeze some.

I won’t list the recipe here, but here are the ingredients: Bacon, kielbasa, chopped onions, sliced carrots, minced garlic, kidney beans, cannellini beans, chicken broth, water, diced tomatoes, oregano, sage, pepper and bay leaf. It also calls for hot pepper sauce, which we skip, but we do put in a pinch of home-grown dried hot chili pepper. (If anyone out there wants the recipe with notes on our modifications, just let me know.)

Thinking about Polish bean stew, I went into the RealPlayer looking for an appropriate tune. I found nothing for “Polska” and nothing that seemed worthy when I searched for “Polish.” “Beans” got me lots of versions of “Red Beans & Rice” and “Cornbread & Butterbeans,” but nothing that worked for me this morning. “Stew” got me lots of tunes by Al Stewart, John Stewart and Rob Stewart as well as a few versions of “Stewball.”

So I pulled out of my memory the fact that a mazurka is a Polish dance, and among the works I have by French orchestra leader Franck Pourcel, I found the “Obertass Mazurka,” written by Henryk Wieniawski, a Polish composer of the Nineteenth Century. The recording is from Pourcel’s 1993 album Treasures Of Slav Music, and it’s today’s Saturday Single.

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