Hearty and Tangy Beet Soup (Vegetarian, Gluten-free, Paleo Diet Compliant)
In the heart of Russian cuisine lies a dish that is not only delicious but also steeped in tradition: Borscht. This vibrant soup, known for its deep red hue, is a staple in the author's family, passed down from their maternal great-grandmother, Fruma.
Fruma, a woman whose memory is as vivid as the soup she prepared, was the rock of the family. Her rooms were filled with books, a big gramophone, and exercise devices, creating an environment that was as nourishing as the food she cooked. Her stories, games, and secrets were shared with the author, making her a cherished figure in their life.
Fruma's Borscht recipe is a testament to the dish's forgiving nature and open interpretation. The recipe calls for 3 large beets, 3 large carrots, 3 large potatoes, 1 large onion, plum jam or another sour-sweet jam, white sugar (if needed), salt, bay leaf, apple cider vinegar, vegan sour cream or regular heavy cream (optional), and fresh chopped dill (optional).
The recipe is flexible with the exact amounts, allowing for creativity in the kitchen. The beets and carrots can be grated or shredded in a food processor, while the potatoes should be diced. The onion is sautéed before the vegetables are added to a pot with water, bay leaf, and salt. The mixture is brought to a boil, then lowered to a simmer, covered, and cooked for about an hour.
After an hour of cooking, the soup is tasted, and flavors are adjusted by adding vinegar, salt, or white sugar as needed. The final touch is a generous garnish of vegan sour cream or heavy cream and a sprinkling of finely chopped dill before serving.
Borscht is made mainly of vegetables going soft in the fridge and vinegar, making it a perfect dish for using up leftovers. The author's great-grandparents lived well into their 80s and 90s, a testament to the nutritional benefits of this hearty soup.
Fruma's Borscht recipe is just one of the many signature Russian dishes in the author's family. They also have recipes for Russian cured salmon and traditional Russian blintzes. Fruma, originating from the family of the Breslov Hasidic dynasty, has left a lasting legacy in the author's life, not only through her delicious recipes but also through the memories of their shared moments.
So, if you're looking to try a traditional Russian dish with a twist, give Fruma's Sweet and Sour Borscht a try. It's a dish that's as nourishing for the body as it is for the soul.
Read also:
- Guiding businesses through hardship: the triumphs and victories achieved by A&M entrepreneurship consulting during economic downturns
- Is it feasible for nuclear energy to supplant coal-based electricity production in India?
- Pharmaceutical corporation to invest $30 billion in U.S. for increased natural gas production
- Demonstrating Carbon Capture in Agroforestry Through Digital Measurement Verification (MRV)
){kind=link}