Meal to Share: Russian
It’s the end of the month, which means Celeste, Penny and I are back with another Meal to Share.
As always, Meal to Share is our monthly collaboration where we each cook a course for a themed meal – so don’t forget to check out their posts for the rest of the meal. This month’s theme is “Russian” and I was allocated entree.
The menu
Entree: Borscht, made by me
Main: Beef Stroganoff made by Celeste
Dessert: Kissel, a fruit soup made by Penny
From my research on the internets, borscht is a soup of Ukrainian origin, that is commonly eaten in Russia. There’s a ton of variations, but mostly beetroot is the main ingredient which gives the soup a beautiful crimson hue and earthy sweetness.
Mine is a bit of a “best of borscht” because I didn’t follow one recipe. Instead, I cobbled together the parts I liked from various recipes I looked at on the Internet. 🙂 Into my borscht I had beetroot (natch), potatoes, carrots, garlic, onions, cabbage, carraway seeds, red wine vinegar and beef osso bucco. The beef osso bucco was because I didn’t have time to make beef stock, so wanted to add some beef bones as well as meat. I wanted a big chunk of meat that I could cook in the soup until tender, and then pull out in one piece so I could puree the rest of the soup. Osso bucco was on sale, so it was perfect for what I had in mind.
The resulting soup was a thick, hearty number. It had a bit of sharpness from the vinegar but I was a bit disappointed that the earthy beetroot sweetness was lost amongst the other vegetables (potato, I’m blaming you!). If I were to do it again, I would leave out the potato. However, it was still a good soup and I loved the colour, so I’ll call it an almost-best-of-borscht!
That’s my contribution to this Meal to Share – don’t forget to check out Celeste and Penny’s posts for the rest of the meal.
PS: If you have a hankering for a chilled beetroot soup, I made a really good one last year.
Almost-best-of-Borscht
Large onion, peeled and roughly chopped
4 cloves garlic, peeled and crushed
2 teaspoons carraway seeds
2 carrots, peeled and roughly chopped
2 potatoes, peeled and roughly chopped
1kg beetroot, peeled and roughly chopped
Handful of chopped cabbage
1kg beef osso bucco
water/stock
Several tablespoons red wine vinegar
Salt and pepper
Heat a splash of oil in a large pot over medium heat and add the onion, garlic and carraway seeds. Cook for about 5 minutes, until soft. Add the carrots, potatoes, beetroot, cabbage, beef osso bucco and add enough water to cover.
Bring to the boil and then turn the heat down to a simmer. Simmer until the beef is tender, skimming off any foam that rises to the surface.
When the beef is tender, lift it out and set aside. Using a hand blender, puree the rest of the soup until smooth.
Pull the beef off the bone and cut/pull the meat into bite sized chunks. Discard the bones.
Return the beef to the soup. Taste and add red wine vinegar and salt and pepper to taste. It should be a bit sharp.
Serve with a dollop of sour cream if desired.
leaf (the indolent cook)
February 28, 2011 @ 11:28 am
The colour is stunning! And awww, but I love potato, even if it steals a little limelight from the beetroot.
Hannah
February 28, 2011 @ 1:40 pm
I agree, beautiful colour! Oh, how I love beetroot and vinegar and caraway 🙂 I can’t help giggling, too, because I’ve never seen a borscht recipe with beef in it before! You sly thing you.
Agnes
March 11, 2011 @ 12:01 pm
Haha I saw borscht recipes with beef in them! Honestly!!
penny aka jeroxie
February 28, 2011 @ 1:42 pm
Red soup! Matches my dessert… which is a pale reddish colour. I want to try this out. Not eaten it before. Russian is a good theme.
Agnes
March 11, 2011 @ 12:02 pm
It was a good theme! I thought it would be really hard, but it was fun to look into!
Fiona
February 28, 2011 @ 7:55 pm
Love the colours!
Agnes
March 11, 2011 @ 12:03 pm
Thanks! 🙂
foodie and the chef
March 1, 2011 @ 12:29 am
Look at that crazy colour ! Absolutely gorgeous, I love that you’ve added beef – yummo.
Agnes
March 11, 2011 @ 12:05 pm
I couldn’t resist! 😀 Thought it would still be a great soup without the beef.
Megan
March 1, 2011 @ 6:59 am
Looks beautiful! 🙂
I know this sounds a bit odd, but when I make beet soup, I like to add a tin of tomatoes. Something about it just lifts the flavour really nicely. I usually go overboard on the beets, too… I figure if I’m going to stain my hands pink then I may as well have enough soup for a few meals. 😉
Agnes
March 11, 2011 @ 12:05 pm
Oh good idea with the tomatoes!
Susan
March 1, 2011 @ 2:55 pm
I love beetroot, but have never made a beetroot soup before. I think it’s because both of my parents hate the stuff.
Agnes
March 11, 2011 @ 12:08 pm
Aww, then you definitely should give beetroot soup a shot!
msihua
March 1, 2011 @ 8:54 pm
This would have been perfect for Chinese New Year…!! So vibrant and pretty!!!
Agnes
March 11, 2011 @ 12:11 pm
Super lucky red soup!
Pille @ Nami-Nami
March 4, 2011 @ 7:35 pm
Lovely photos – and I love how you’ve served your borscht! I’d blame potatoes as well – I’ve never ever seen or used them in a borscht (though not a Russian or Ukrainian, we do love borscht here in Estonia as well) 🙂
Agnes
March 11, 2011 @ 12:11 pm
Silly potatoes! 🙂 They are definitely being left out of the pot next time!