This month International Food Challenge drives us to world largest country “ Russia” . Russian cuisine is very vast like its land and have a collection of the different cooking traditions. 3 authentic recipes were challenged by me to the group to explore the cuisine..
1. Medovik – Honey cake
2. Blini – Russian pancake
3. Russian Borscht – Soup with vegetarian and meat version
I first thought to share Borscht recipe with you all.. Basically borscht is a meat based soup made along with vegetables like beets, carrot, reddish..etc.. I omitted meat and made it as veggie soup to suit my family need. I stick to the original recipe, to try the authentic taste and flavour of the soup ..But my taste buds begged for more pepper..This soup tasted sweet and my kids really enjoyed them.. Lemon juice added to it, subside the beet flavor.. And Borscht can be prepared creamy or chunky, thin or thick..Enjoy your dinner with this hearty wholesome soup for healthier life...
Classic Russian Borsch / Russian Beet SoupPreparation time: 20 minutesCook timing: 1 hour 40 minutesServes: 5Adapted from hereIngredients5 cups water plus 3 cups of vegetable broth1 or 2 large beets, thoroughly washed and peeled1 large potatoes, sliced into bite-sized pieces1 cup cabbage, thinly chopped1 cup cooked kidney beans with its cooked water2 tbsp lemon juice½ tsp ground pepper or to taste½ tbsp chopped dillSalt to tasteSaute seperately and add to the soup2 tbsp of cooking oil1 bay leaves1 small onion, finely chopped1 carrots, grated2 tbsp ketchup1/ 2 ~ 1 tsp red chill powder or to taste (optional and original doesnt call for it)Method:1. In a soup pot, add 5 cups of water along with peeled beets. Cover and cook for about 1 hour. Once the beets are cooked or when beets are soft to prick with a butter knife, remove from the water and set aside to cool.2. In the same water, add sliced potatoes and continue to cook for 15-20 minutes.3. Heat oil to the skillet and saute onion and carrot and bay leaves until they are soft. Stir in ketchup and red chilli powder ( If you add some) and cook for few minutes.4. Meantime add thinly sliced cabbage to the pot when potatoes are half way done.5. Slice the beets into cubes and add them back to the pot.6. Now add 3 cups Vegetable broth, lemon juice, pepper, kidney beans (with it stack) to the pot.7. Add sauteed carrots and onion to the pot along with chopped dill. Adjust salt to taste.8. Cook another 5-10 minutes, until the cabbage is done. Serve with a dollop of sour cream or real mayo or simply with minced dill leaves.www.sarasyummybites.com