December 2, 2008 by Lisa
I was looking for a recipe for a borsch similar to what I had at the very lovely Troikka in Helsinki some months ago. This, sadly, isn’t it. Nice, but not right. Part of the problem is that I couldn’t find fresh beetroot, only vacuum-packed, precooked. I also think that it would be nice if the vegetables were pureed prior to adding back the cubed beetroot.
- 1 kilo stewing beef
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 liters water
- 2 carrots, julienned
- 1 small head cabbage, sliced thinly
- 8 small cooked beetroots, cubed
- 1/3 red onion
- 250gm tomato paste
- juice of half a lemon
- 2 tablespoons flour
- salt, pepper
- fresh dill
- soured cream
For the stock, cover the beef in water, add a bit of salt and bring to the boil. Skim off the scum that forms and reduce to a simmer. Add the carrot and celery and cook for at least an hour and a half. I actually cooked it for nearly three. When it’s done, put the meat aside and strain the stock.
Add the cabbage and cook for 15 minutes. Add the julienned carrots and onion and cook an additional 15 minutes. Add the cubed beetroot, tomato paste and lemon juice and cook another 15 minutes. Mix the flour with a little water and stir into the soup. Finally add the meat back to the soup and cook until thickened.
Add salt and pepper to taste, serve with dill and soured cream.
Category Dinner Menu | Tags: beef,beetroot,beets,dinner,side dish,soup,stew | No Comments
June 17, 2006 by Lisa
(AKA Pasta Fazool)
Not really a summer recipe, but a great one for when you have nothing fresh in the house. Wonderfully filling and lovely. Used dried beans if you like, but soak overnight first.
- 2 cans pulses (any sort: kidney, cannellini, flageolets or haricot)
- 125g cubed panchetta or chopped bacon
- 2 tblsp olive oil
- 1 shallot or a 1/4 – 1/2 an onion, chopped
- 1 carton or a can of chopped tomatoes
- stock cube (any sort)
- 1 1/2 cups boiling water
- large handful of chopped herbs – oregano, rosemary, marjoran and thyme are nice
- 200gms small pasta, like Conchigliette (tiny shell pasta)
- Salt and pepper
In a large saucepan, fry the pancetta and shallot or onion in the olive oil until the onion is soft. Drain about half the water from the beans and add to the pan with the chopped tomatoes and the stock cube and boiling water. Add the chopped herbs and bring to a low boil. Reduce the heat and simmer for an hour or more or until the beans are tender. Longer is better as some beans can remain hard. Watch it carefully as the water can easily cook away and you run the risk of burning the soup. Add additional water if required. 15 minutes before the end, add the pasta (and a little more water if necessary).
When the pasta is cooked, serve with crusty bread or polenta as desired. I like to make a double batch of soft polenta to serve the first time, then let it harden and slice and grill it for the next day’s serving. The second day is always the best.
Category Dinner Menu | Tags: beans,pasta,sauce,stew | No Comments
December 20, 2005 by Lisa
Very simple, very cheap Mexican stew. A family favourite. Serves 4 or more.
- shoulder of pork (you can also use a large hamhock, ‘though, of course it will be considerably saltier and won’t take as long to cook)
- 3 or 4 large potatoes quartered
- half of a large head of white cabbage, quartered
- 3 large carrots cut into large chunks
- 4 small ears of corn (as in, 4 half ears)
- generous amounts of cumin, oregano (about 2 tablespoons or more of each)
- salt, pepper, fresh coriander and slices of lime for garnish
Brown the pork in oil in a large pot on the stove. Cover with water, add the cumin, oregano, salt and pepper and cook at a low heat for 2 to 2.5 hours, adding water if needed. When the meat is tender and separates easily, add the potatoes, cabbage and carrots and cook until tender (about 20 minutes). Add the corn for the last 5 or 10 minutes.
And that’s it. Serve with fresh coriander and lime, tortillas and mexican style rice.
Category Dinner Menu, Lunch Menu | Tags: mexican,pork,soup,stew | No Comments