What's Cooking (in Yvonne's Kitchen)?

I've changed the name of this blog to What's Cooking (in Yvonne's Kitchen) because I will be getting a kitchen of my own very soon, it maybe small but will be able to produce more goodies to share with everyone!

Saturday, August 16, 2008

Organic Russian Borscht



The first time I've ever seen and tried this soup in US, I was thinking: boy, is this soup red or what??? But once I had my first sip, I fell in love with this Russian beauty. It's full of earthy flavour of root vegetables and packed with beautiful hues of red and magenta colours.

Typically, this soup is prepared in Russia in the winter due to the availability of the winter root vegetables such as carrots, beets, purple cabbage and potatoes. But luckily in Malaysia, we have them all year round, so sourcing for the ingredients is not a problem.

This is the first time I have ever made Russian Borscht, so I really wanted to make it nice. To give the soup extra flavour and nutrition, I used all organic produce. As I was seasoning the soup, I was reminiscing the original taste when I first tried it 8 years ago (Wow... it has been this long, huh?).


The borscht is SO GOOD that I can have it EVERYDAY!!!


Turned out, it was exactly as how it tasted! I was pretty satisfied with my first attempt and will definitely make it again and again.

Dill sprigs and generous dullops of sour cream were served with the borscht. To my very very own surprise, even Adrian (who was initially intimidated by the colour of the soup) loved it and asked for more!

So, here's my organic Russian borscht recipe for you readers out there who would like to try this exotic soup:

Ingredients:

1L water

500 mL vegetable or chicken stock

1 organic carrot, finely chopped

1 organic red bell pepper, deseeded, finely chopped

2 stalks organic celery, cut cross section

1 large organic beet, finely chopped

6 organic tomatoes, finely chopped

3 organic potatoes, skin peeled, finely chopped

1 organic yellow onion, finely chopped

½ organic purple cabbage, julienned or shredded

½ cup olive oil (hearty) or melted butter (sinful)

1 tub sour cream

8 sprigs fresh dill weed

ground black pepper to season

sea salt to season


Procedure:

1. In a large pot, add water and stock with finely chopped carrot, bell pepper, celery, beet, tomatoes and potatoes. Bring it to a boil, then turn the heat to medium.

2. In a frying pan, sauté onion and purple cabbage shreds with melted butter (hehe… I am sinful when it comes to food) until the cabbage is slightly cooked (about 5 minutes), then turn to medium low heat.

3. Then, pour some stock from the large pot to the frying pan, let the stock cook the cabbage for another 10 minutes.

4. Return cooked cabbage in the stock in the frying pan back to the pot and simmer the soup for another 30 to 45 minutes.

5. It is ready when your kitchen is filled with great smell of the hearty vegetable soup.

6. Season the soup with pepper and salt

Serve it with fresh dill weed and generous dollops of sour cream (it’s even better if crème fraiche is available in your area, substitute it with sour cream)

This borscht pairs perfectly with Sour Cream, Chive, Cheddar Cheese Bread

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5 Comments:

At 4:45 PM, Blogger farah said...

ahh so this is what this is soup called.

i eat this pretty much everyweek during my lunches in the university.
its quite a permanent item in the vegan food menus.

i was very intrigued by the colour ( as in where did it come from)

i really like the taste, as a soup thats not salty , it was quite refreshing.

yes. refreshing might be the right word.

 
At 8:08 AM, Blogger KawaYvonne said...

Hi farah,

Are you studying in Russia or Ukraine by any chance?

This red soup is like a household comfort food in those countries. Yes, it's called borscht.

Yes, with a bit of lemon juice and sour cream, this soup is very refreshing!

 
At 10:51 AM, Blogger farah said...

no hahaha. well i did give the impression didnt i?

im studying in montreal but here we have this free vegan lunches everyday. so i always frequent them. its much a healthier and varied option than the usual pizza and sandwich.

but i def have this item every week, i just dont know whats it called, i just call it the red beet soup because of its really strong beet flavour. er, macam sengkuang sikit. hahah.

 
At 8:35 AM, Blogger KawaYvonne said...

Wow, Montreal in Quebec, how awesome!!! Montreal is such a city of culture, I heard they have great bakery due to the rich European/French influence.

You must be so lucky to get free vegan lunch. Who provides the lunch? For what purpose? Charity?

Yup, beet root is a root veggie like sengkuang, hence share similar texture :D

All the BEST in your studies, Farah! Thanks for commenting about my blog :D

 
At 10:14 PM, Blogger farah said...

sorry, i actually go through your site via mr tans blog and one day i found out its not there anymore! ( go reprimand him haha)

yes, montreal is a very european like, with old gothic buildings ( my apartment looks like one!) and cobbled streets. and dont even start with the pastries,i have a hard time choosing each visit to a boulangerie.

theres also a signature food here , jewish style smoked meat sandwich which is well , decadently unhealthy in every way but my goodness its so yummy.


the vegan lunches are actually, included in my school fees! about 1.50 dollar per semester. theyre student run and served for students. mostly the volunteers are students pursuing a degree in social work and vegetarian enthusiasts. i am neither, but i like good and free food.

hope you had a blast this semester! i heard you got student voted award.

montreal is indeed awesome minus some points due to terrible winter but nothing beats malaysia , this one i can assure you. : )

 

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