Full Tummy

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Monday, December 04, 2006

Russian Meal: Vegetarian Borscht Soup

Since husband and I have both been recovering from cold and sore throat, we have been having a lot of soups / fluids. Today I decided to make it a russian affair - Borscht soup and Pelmeny (russian tortellini filled with meat usually).

Borscht is characterized by its deep red color. So the main ingredient is of course - Red Beet! It is made in a variety of styles depending on the region you are from. It is usually made with Beef in Moscow, usually made with chicken in Ukraine, and I mostly make it vegetarian to make it in a jiffy.

Here is my vegetarian version of it, followed by the non-vegetarian version for those who are interested.

Vegetarian Borscht

1/2 cabbage - finely sliced
1 raw beet - peeled and grated
1 big russet potato chopped into 1 inch of bigger cubes (dont make the cubes too small)
6 cloves of garlic
1/2 onion - chopped
2 tablespoons olive oil (Russians would never use anything other than butter, but I am a health-izer)
2 tablespoons red wine vinegar
1 large cube of beef buillion (optional, can replace with veg stock or omit altogether)
1 tablespoon of lemon pepper salt mix [I get mine from costco]
1 tspn black pepper
1 big bunch of dill - finely chopped

*In a soup pot, heat oilive oil.
* Add garlic cloves, fry till pinkish.
* Add onions, and cook till transparent.
* Add potatoes, saute till edges are transparent.
* Add cabbage and beet, and around 1 cup of hot water, let the volume of cabbage reduce a little.
* Then add more water to cover up the soup.
* Add red wine vinegar, beef buillion (optional), salt, lemon pepper mix, black pepper.
* Let it all simmer for around 10 minutes or so.
* Add the chopped dill and let simmer for another 10 minutes.

Russians would serve this with a dollop of sour cream, along with buttered dark rye bread.

Vegetarian Borscht, simmering away in the pot


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