Archive for November, 2007


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Easy Borshch (Recipe #009)

Tuesday, November 27th, 2007

3 cups beef stock (home-made or canned)
1/2 medium cabbage, chopped
1 large tomato, cubed
1 medium carrot, scraped and coarsely chopped
1/2 onions, chopped
5 large potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 teaspoon garlic, minced
1 cups sour cream
Salt and pepper, to taste
Place stock, cabbage, tomato, carrot, onion and potatoes into a kettle and simmer for 30-40 minutes until vegetables are tender.

Add salt and pepper.

After soup has cooled a bit, add the sour cream, dill and garlic and serve immediately with chunks of dark bread.

Posted in Borshch Recipes, Russian Soups | No Comments »

Russian Ratatouille (Rotatui, Ovoshchnoe Ragu)

Thursday, November 22nd, 2007

Russian Ratatouille

1 large eggplant, peeled and sliced into 1/3 inch rounds
3 large tomatoes, thinly sliced
1 large capsicum, cored, seeded and cut into rings
2 onions, thinly sliced into rings
2 medium carrots, chopped
5 clove garlic, minced
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
1/4 cap oil
Salt and pepper, to taste

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

Layer the eggplant, capsicum, tomatoes, carrot and onion in the dish.

Bake for 45 minutes until the top is nicely browned or until tender and soft.

Mix in garlic , add salt and pepper; and bake for further 5 minutes.

Serve slightly warm or cold, garnished with fresh dill and parsley.

Posted in Russian Vegetable Dishes | No Comments »

Stuffed Eggplant (Farshirovannie Baklazhani)

Thursday, November 22nd, 2007

4 medium eggplants
1 large red pepper (capsicum), cored and seeded
1 small onion, peeled
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
1/4 cup celery leaves, chopped
4 garlic cloves, peeled and minced
1 hot red chili, diced
5 medium tomatoes
1/4 cup of corn oil
Salt and pepper, to taste

Cut eggplant in half lengthwise and scrape out most of the seeds.

Peel, seed and chop the tomatoes; dice the red pepper and the onion. Place them in a bowl with the minced herbs, celery leaves, garlic and chili.

Stir in the salt, pepper and 2 tablespoons of oil. Mix well.

Stuff the eggplants with this mixture and place in a large skillet. Add about 1/4 cup of water to the bottom of the pan. Drizzle the eggplant halves with the remaining to tablespoons of olive oil. Cover the skillet and simmer for about 1 hour.

To serve, slice each stuffed half eggplant in half lengthwise.

Posted in Caucasus Recipes, Russian Vegetable Dishes | No Comments »

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