Russian Vegetable Soup with Meatballs (Ovoshnoi sup s frikadelkami)

Thursday, August 28th, 2008

2 slices white bread without crusts, soaked in very little milk
500 gr. ground fresh beef beef
1 egg
1/2 cup diced carrots
1/2 cup peas
1/4 cup sliced onion
1/4 cup rice
3 tablespoons butter
Salt and pepper, to taste

Fry the vegetables lightly in the butter. Add 6 cups water, salt, and rice. Cook until they are done.

Mix bread, beef, egg well, and roll into small balls. Drop into the simmering soup and cook till done (20-25 mins).

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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.

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Russian Spinach and Root Vegetable Soup (Zelenie shchi)

Monday, November 12th, 2007

200 gr spinach, washed, roughly chopped
1 small turnip, cut into 1-2 -cm cubes
2 medium carrots, sliced
1 small parsnip, cut into 1-2 -cm cubes
2 medium potato, diced
1 small onion, chopped
5 cups vegetable or chicken stock
2 tablespoons dill, finely chopped
2 hard boiled eggs, sliced
1 cup sour cream
1 tablespoon lemon juice
Sal and pepper, to taste

Bring the stock and lemon juice to the boil in a medium-sized saucepan. Drop in the turnip, carrots, parsnip, potato, onion, . Bring to the boil again and simmer for 25-35 minutes until the vegetables are very tender.

Add the spinach and cook for a further 5 minutes, or until the spinach is tender but still green and leafy.

Season with salt and pepper.

Serve hot or cold garnished with eggs, sour cream and a sprinkling of dill.

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