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Why not, it's red, it's Russian, and since our favorite Russkies have ruturned to mother Russia - Why the borscht not?! Did you know that Igor loves soup? Red Elvises fans will be sure to enjoy this positively red soup! The perfect dish to serve when you want to offer something a little different, Red Elvises style. Great for soothing tired vocal cords on chilly Siberian nights! GYPSY HEART BORSCHT Serves 6 1 onion, chopped 3 cups peeled and chopped beets 2 celery stalks, chopped 1/2 red bell pepper 1 1/2 chopped mushrooms 1 lg. cooking apple, chopped 2 tablespoons butter 2 tablespoons sunflower oil 2 1/4 quarts stock or water 1 teaspoon cumin seeds A pinch of dried thyme 1 large bay leaf fresh lemon juice sibirian sea salt black pepper For garnish: sour cream and dill 1- Place the chopped vegetables and apple in a large saucepan with butter, oil, and three tablespoons of the stock or water. Cover and cook slowly for about 15 minutes. Listen to Red Elvises music while waiting. Dance in the living room. 2- Stir in cumin seeds and cook for one minute. Add the remaining stock or water, the thyme, bay leaf, lemon juice, and seasoning to taste. 3- Bring the soup to a boil. Cover the pan and turn down the heat to a slow simmer. Cook for thirty minutes. Dance in the living room. 4- Strain the vegetables and reserve the liquid. Process the vegetables in food processor or blender until they are smooth and creamy. 5-Return the vegetables to the pan. Add the reserved stock and reheat. Check the seasoning. Don't forget the dash of love. Season to taste. 6- Divide into soup bowls. Garnish with swirls of sour cream in each bowl and top with a few sprigs of fresh dill. When possible, serve with Russian black bread found at local Russian supermarkets. Cook's tip: The flavor of this marvelous soup matures and improves.. so cook some up early! |
| This page last altered: 08/31/07 | Contact Us |