When Lisa and I were in Russia, we got to experience a lot of the Russian culture. For example, we got to see a lot of Russian art and visit some great historical places. We were able to see one of the actual boats built by Peter the Great. That was really amazing.
However, when I am visiting another culture, I really enjoy trying the different foods. While in Russia, Olga (our translator) took us to several nice restaurants. Of course, I could have just ordered something "safe" such as just a salad. But I really wanted to get a taste of some traditional Russian cuisine.
I tried many different kinds of soup, including a great fish soup. I also tried medallions of beef with a cheese sauce that was just heavenly. Lisa didn't like it at all though! One thing that both of us did like was a wonderful beef and beet soup called borscht. It was so good that I had it quite a few times while we were in Russia. It is a traditional Russian dish, and I have been fortunate to get a great recipe for it directly from Olga. She loves to make borscht. She said that it was a great soup to make on a snowy day. Plus...she said that it tastes even better on the second day!
Borscht, which is sometimes also spelled borsch and borshch, is a lovely vegetable soup that is almost always made with beets. The use of beets in this soup lend the dish a vibrant red color. There are some versions of borscht made with without beets. There is an orange borscht, which is made with tomatoes, and a green borscht, which has a sorrel base. However, beet borscht is the most common form of this soup. That is the kind that Olga taught me to make.
We have been home from Russia for over a month now, and I decided to make some borscht the other day. Let me tell you....it was very difficult to find beets! I finally found some fresh beets at Foodcity in Hazard.
Since the soup has a beef base, I started by cooking a chuck roast in the crockpot overnight. I put it on low and let it simmer all night long. The next morning, the roast was so tender that it was falling apart! The broth was a beautiful, bubbling golden brown. It looked delicious already!
The other ingredients for the soup include a lot of root vegetables including beets, carrots, cabbage, turnips, and onions. You also flavor it with tomato puree, salt, pepper, and bay leaves. I let it simmer slowly all day long. The entire house smelled heavenly! I invited my mom and dad around to eat some borscht with Lisa, Jacob, and me. I have to say that we all really enjoyed this little taste of Russia....right here in Breathitt County.
If you would like to experience some borscht for yourself and your family, I am including the authentic recipe...right from Olga herself.
Russian Borscht
2 lbs. beef tenderloin or sirloin steak, cut up
5 to 6 c. water
1 tbsp. salt
1 1/2 c. shredded beets
3/4 c. shredded carrots
2 turnips, finely chopped
1 med. onion
2 tbsp. tomato puree
2 tbsp. vinegar
1 tsp. sugar
2 tbsp. butter
1/2 sm. head cabbage, shredded
Ground black pepper
2 bay leaves
1 c. sour cream
Simmer the beef in salted water until tender. Like I said, I cooked a chuck roast overnight in the crockpot....and it was great! Meanwhile, in large saucepan, simmer the beets, carrots, turnips, onion, tomato puree, vinegar, sugar and butter for 15 minutes. Stir frequently and cover when not stirring. Add cabbage and cook 10 minutes longer. Add the vegetable mixture, pepper and bay leaves to the meat and the broth. Adjust seasonings, cook until tender. Add more vinegar if desired. Before serving, add sour cream to taste. It is also good when you sprinkle some croutons on top before serving. Yum!
Like Olga said, it IS better on the second day. All the flavors seem to meld together. Also, it freezes well if you have any left over. Enjoy!
Until next week....class dismissed!
