admin

Total Post: 146

Borscht

Borscht

Borscht is a Ukrainian soup, made with beetroots as one of the main ingredients, which give the dish its distinctive red colour.

Ingredients:
– 1.5 – 2l water
– 400-500g pone-in pork or beef
– 2 small beetroots
– 1 medium carrot
– 3 medium onions
– 4–5 tablespoons of vegetable oil
– 2 tbsp tomato paste
– 300g fresh white cabbage
– 4 medium potatoes
– Salt, pepper, to taste
– 1-2 dried bay leaves
– Dill, parsley, sour cream (optional)

Cooking Instructions:
1. Make a broth. Boil bone-in meat for 1 hour or until cooked.
2. Cut beetroots, carrots and onions.
3. Fry onion and carrot, stirring frequently for about 5 minutes.
4. Add beetroots and cook for another 5 minutes.
5. Add the tomato paste to the veggies, stir and cook for another 5-7 minutes.
6. Add cabbage and cook 5 more minutes.
7. Remove the meat from the broth.
8. Add potatoes and the vegetables to the broth. Cook for 10-15 minutes.
9. Add bay leafs, salt and pepper to taste.
10. Separate meat from a bone and cut into 1-inch pieces. Add the meat to the soup, cover the pot and cook for another 5-7 minutes.
11. Serve with chopped dill, parsley and sour cream.

Soondubu Jigae

Soondubu Jigae

Soondubu Jigae is a soft tofu stew. It is one of the most popular and recognizable spicy Korean stews.

Ingredients:
– 10 large dried anchovies
– 150g daikon radish, thinly sliced
– 1 6 x 4 inch piece of dried kelp
– 3 dried shiitake mushrooms
– 5 cups water
– 1 tbsp vegetable oil
– 2 cloves minced garlic
– 1 small onion, thinly sliced
– 200g pork belly, cut into small pieces
– 1 cup kimchi, roughly chopped
– 2 tsp salt
– 1 tsp sugar
– 4 tbsp Korean chili flakes
– 2 teaspoons sesame oil
– 1 package of silken tofu
– 2 eggs
– 1 scallion, diced into small rounds

Cooking Instructions:

Place the trimmed dried anchovies, radish slices, kelp, and shiitake mushrooms in a medium pot with 5 cups of water. Bring the water to a boil and simmer for 25 minutes.
Strain the stock. Save the mushrooms and slice thinly.
Add the oil, garlic and onions to the pot. Stir fry until the onions are translucent.
Add the pork belly. Let brown and caramelize.
Add the kimchi and stir to combine.
Add about 1 1/3 cups of the anchovy stock.
Then add salt, sugar, Korean chili flakes, and sesame oil. Stir to combine.
Add tofu. Break up the tofu lightly into large chunks. Bring the soondubu to a boil.
Crack eggs over the top of a pot, and cook for 1 minute.
Top with the scallions and serve with white rice and some additional kimchi on the side.

Kugel

Kugel

Kugel is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov. It is basically a casserole made with either potatoes or egg noodles.

Ingredients:
– 200g unsalted butter
– 1 large onion, chopped
– 2 tbsp sugar
– Kosher salt and ground pepper, to taste
– 350g wide egg noodles
– 3 large eggs
– 2 cups cottage cheese
– 2 cups sour cream
– 2 cups whole milk
– 1/4 tsp ground cinnamon
– 1/2 tsp grated orange zest
– 3 cups cornflakes, crushed

Cooking Instructions:
1. Preheat the oven to 350ºF. Butter a baking dish.
2. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 tsp sugar and cook until soft and golden brown. Transfer to a large bowl.
3. Meanwhile, cook the noodles  about 6 minutes. Drain them and add to the bowl with the onion mixture; season with salt and pepper.
4. Mix the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining sugar and 1 tsp salt in a food processor until smooth. Add to the noodles and toss.
5. Transfer the mixture to the baking dish.
6. Melt the remaining butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake for 35 to 40 minutes.
7. Let rest 10 minutes before serving.

Italian Wedding Soup

Italian Wedding Soup

Italian wedding soup is an Italian soup made with green vegetables and meatballs.
Although it’s called a “wedding soup”, the dish is not served at Italian weddings. Its name comes from the Italian “minestra maritata” (“married soup”), which is a reference to the flavour produced by the combination (“marriage”) of greens and the meat.

Ingredients:
– 1 small onion, grated
– 1/3 cup chopped fresh Italian parsley
– 3 large egg
– 1 tsp garlic, minced
– 1 tsp salt
– 1 slice fresh white bread
– 250g ground beef
– 250g ground pork
– 12 cups low-sodium chicken broth
– 500g curly endive or escarole, chopped
– 3/4 cup grated Parmesan
– Salt and pepper, to taste

Cooking Instructions:

To make meatballs, stir 1 onion, Italian parsley, 1 egg, garlic, bread torn into small pieces, ground beef and pork, 1/2 grated Parmesan in a large bowl to blend. Add salt and pepper, to taste.
Shape the meat mixture into 1-inch-diameter meatballs. Set aside.
Bring the broth to a boil in a large pot. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes.
Whisk the eggs and cheese in a medium bowl. Add the egg mixture to the broth, stirring gently with a fork. Season the soup to taste with salt and pepper.
Serve the soup with parmesan cheese if desired.