I realized the other day, as I stared at a plate full of blackened plantains, that I haven’t posted about our Eat the World adventures in quite some time. Most of that is due to the fact that we have been pretty lax. Okay, really lax, to the point of completely shoving it under the proverbial rug. However, with all the things life has been handing out lately, I am going to give us a pass and we’ll simply pickup where we left off.
We did complete Belarus, I made a huge stockpot of Borscht a la Belarus and picked up some crusty, rye bread from a local bakery. Steaming bowls heaped with soup and dollops of sour cream with a side of rye, thickly slathered in butter was awesome. And super filling. And a great feed-your-freezer type meal. And something that I will do again come January/February when the snow and the ice and the slush begin to freeze my toes and my fingers and my soul. Seriously. It gets that cold.
We ate supper with Grandma and Grandpa Dachtler and The Uncles. I think Dylan was working that weekend, but we did save him a bowl.
Borshch/Borscht Soup from Belarus (Beet Soup with potatoes)
Serves 6 and best served with friends and family to share.
1 large onion, chopped
1-2 large russet potatoes, as desired
2 Tbsp vegetable oil
2 beets, diced
2 carrots, sliced
2 turnips, diced
1/2 a green cabbage, sliced thinly
6 oz can of tomato paste
1 Tbsp sugar
2 Tbsp vinegar
salt and pepper
32 oz beef stock
water as needed
sour cream, for garnish (optional, but not really if you want it to be super tasty)
1. In a large pot, cook onion in vegetable oil until soft and slightly golden. Add the rest of the ingredients, except sour cream. Add water as needed to cover all the veggies.
2. Bring to a low simmer and cook for at least an hour, the longer the better as it allows the flavors to mingle.
4. Ladle into serving bowls and top with a dollop of sour cream.