My friend Lily inspired a dinner from Russia this week. I decided to make Borscht. She told me I had to go to a nearby Russian grocery store for a special dark bread that is a delicious accompaniment to the hearty soup. I took the kids with me. At first they didn't want to come in. "Can't we stay in the car?" They asked. I told them they might find some interesting items in there. Alyssa decided it might be fun and eagerly headed for the door. Jessica and Ryan dragged their feet, but they came in. Once inside they perked right up. I heard, "ooh look at this. Can we try this mom?" I told them they could each pick out 1 item to try. I found the dark bread called Borodynsky and put it in our basket. The kids immediately found the freezer section displaying different types of filled dumplings. We picked a package of chicken filled perogies. We looked through every aisle examining different packages to see the beautiful Russian script and guessing at the contents inside. We ended our Russian grocery trip in the chocolate area where we grabbed a big bar of dark chocolate for our dessert.
Borscht
1 celery stick diced
1 carrot diced
2 cloves garlic crushed
1/2 large head green cabbage shredded
2 medium sized beets diced
64 oz beef or vegetable broth
About 4 cups water
1/4 red pepper flakes
salt and pepper
olive oil
Parsley chopped
plain yogurt or sour cream
Heat olive oil in a pot. Add celery and carrots and cook for a couple minutes. Add garlic and saute until fragrant. Pour in beef broth, cabbage, beets, salt, pepper and red pepper flakes. Bring to a boil. Turn down heat and let simmer until cabbage is very tender 1-2 hours. Add water as necessary to keep cabbage fully covered. Add chopped parsley. Serve with a dollop of yogurt or sour cream on top and a piece of toasted Borodynsky bread (if you are lucky enough to have a Russian grocery store nearby).
Mushroom, Wheat Berry, and Brussel Sprout Salad
1 cup wheat berries
2 cups water
1/2 tsp sea salt
2 shallots chopped
2 cloves garlic chopped
10 Brussel sprouts halved
4 oz wild mushrooms chopped
1 tsp sherry
1/4 cup water
salt and pepper
Prepare wheat berries in salted water according to package directions. If water is evaporated and they are still tough add more water and continue cooking until they begin to be tender. Saute shallots in olive oil add wild mushrooms. Saute mushrooms and Brussel sprouts until they start to brown. If needed add a little more olive oil. Add sherry to the 1/4 cup of water and pour into mushroom mixture. Add cooked wheat berries, salt and pepper. Stir to combine. Simmer until liquid is almost all absorbed and serve.
Kathy
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| Jessica learning how to chop Borscht veggies |
Borscht
1 celery stick diced
1 carrot diced
2 cloves garlic crushed
1/2 large head green cabbage shredded
2 medium sized beets diced
64 oz beef or vegetable broth
About 4 cups water
1/4 red pepper flakes
salt and pepper
olive oil
Parsley chopped
plain yogurt or sour cream
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| Finished Borscht with dollop of yogurt |
Mushroom, Wheat Berry, and Brussel Sprout Salad
1 cup wheat berries
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| Brussel Sprouts, Wheat Berries and Mushrooms |
1/2 tsp sea salt
2 shallots chopped
2 cloves garlic chopped
10 Brussel sprouts halved
4 oz wild mushrooms chopped
1 tsp sherry
1/4 cup water
salt and pepper
Prepare wheat berries in salted water according to package directions. If water is evaporated and they are still tough add more water and continue cooking until they begin to be tender. Saute shallots in olive oil add wild mushrooms. Saute mushrooms and Brussel sprouts until they start to brown. If needed add a little more olive oil. Add sherry to the 1/4 cup of water and pour into mushroom mixture. Add cooked wheat berries, salt and pepper. Stir to combine. Simmer until liquid is almost all absorbed and serve.
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| Borodynsky bread, Chicken Perogies, Wheat Berry Salad and Borscht-- a Russian delight! |
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