Beet Soup with Sweet Potato & Meatballs

Thanksgiving is a wonderful Holiday full of family, friends, love, and lots and lots of delicious food! This year, I am planning to create these wonderful postcard invitations for the people I love. I would love to hear your opinion. Every comment is welcome!-)

Russian Monday: "Shuba" - Beet Salad with Herring or "Herring under a fur coat"

Authorship of this wonderful salad is attributed to Anastas Bogomilov - merchant, the owner of network of popular canteens and restaurants in Moscow at the beginning of 20th century. During late 1910’s Russia has been going through a lot of political and social turmoil eventually manifested in two revolutions of 1917. It has been very common for patrons of his restaurants adhering to opposing political views to get drunk and get into argument about fate of the country. Arguments eventually were growing into a fights accompanied by broken plates, glasses and even furniture. Clever businessman and patriot, Anastas came up with the idea of good hearty snack which could represent a notion of national unification.

“Herring under a fur coat” has been served for the first time on New Years Eve of 1919. The main ingredient of this dish was herring – favorite treat of the working poor, or “proletarians”. With addition of onions, potatoes and carrots, covered by layer of grated beets symbolizing red banner of the revolutionaries the salad was a sure hit. In order not to forget the enemies of the Soviets, the salad has been generously seasoned with Western invention – mayo. New dish has been a blast with Bogomilov’s restaurants patrons and in a very short time the fights her become significantly less frequent while number of patrons has increased and profits grew as a result.

Vegetarian Beetroot, Carrot Stew with Mushrooms and Lentil

Vegetables are a most important part of our diet, as far as nutrition and vitamin content are concerned. Further than that, they are among the truly delicious foods and should be treated with care. In addition to tasting better, the well-prepared vegetable retains more of its nutrients and vitamins than the poorly prepared one. If one eats good food, diversified and well prepared, one is healthfully and intelligently fed and need not fear nutritional deficiencies. -))

Young beets are much preferred to the older and larger ones which linger in the markets throughout the year. Older beets have a tendency to be woody and strongly flavored.

Tip: Keep in mind that for some mysterious reason, all stews are better if refrigerated overnight (overnight van be expanded to several days too!)



Recipe adapted from Green Kitchen Stories

Serves: 4-6

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 3 medium beets, peeled and quartered 

• 3 medium sized carrots, sliced in large pieces

• 2 sprigs thyme
• 
sea salt and pepper to taste

• 2 tbsp tomato paste

• 1 cup red wine 

• 2 cups vegetable stock

• 3 bay leaves
• 2 cups lentils, for serving

• 4 cups water
• 
a pinch of sea salt
• 2 tbsp olive oil

• 2 big portobello mushrooms

• 10 white cap mushroom
s
• 7-8 baby portobello mushrooms
• 2-3 scallions

Directions: 

Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils and mushrooms.



Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.



Heat olive oil in a pan. Lower the heat and sear the portobello and white cap mushrooms, stirring occasionally, until tender and golden in color. Season to taste. Set aside.



Taste the stew, add more wine, stock or herbs if you like. Add mushrooms and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with scallions and fresh thyme.

Roasted Sweet Potato and Apple Soup with Nutmeg, Homemade Crispy Baked Beet Chips, and Dry Apricot-Hazelnut Bread

This picture-perfect, crusty loaf will satisfy both the novice and the experienced baker. Use it for breakfast toast or sandwiches.

Ingredients for apricot-hazelnut bread: 

• 300 ml mineral water
• 1 tbsp dry yeast
• 2 tsp salt
• 1 cup shelled and roasted hazelnuts
• 1 cup dry apricots, cut into small pieces
• 2 tbsp brown sugar
• 3 cups bread flour (min 12% protein)
• 1/2 cup rye flour

Direction for apricot-hazelnut bread:
Mix the yeast with the brown sugar, add a bit of water and two tablespoons of flour, stir thoroughly, leave for 10 min. Add in the rest of the water and mix well. Adding gradually the flour make a dough, add the salt, dry apricots and roasted hazelnuts at the end. Knead the dough for 5 min, shape into a ball, dust thoroughly with the flour and leave to rise covered in a container for 1 hour. Shape the bread into a loaf of any form, generously sprinkle with the flour and transfer the loaf onto a baking paper. Cover with the kitchen towel and leave for 30 min.

Preheat the oven together with the baking tray to 420F. Score the loaf, using a sharp knife at a 45° angle. Bake for 5 min, reduce the heat to 400F, and bake for 35 min. Switch off the oven, transfer the bread on a grid and keep it in the oven for 10-15 min, leaving the oven door ajar.
Take the bread out of the oven and cool down completely on a wire rack.



As colorful as it is good to eat, soup is sure winner, whether for midweek family supper or a dinner - party first course. A delicious soup that makes the most of freshly picked apples.
Ingredients for roasted sweet potato and apple soup:

• 1 tbsp. butter
• 2 leeks, sliced thinly
• 1 large carrot, sliced thinly
• 1 lb 5 oz/600 g sweet potatoes, peeled and sliced
• 2 large apples, peeled and diced
• 5 cups broth
• freshly grated nutmeg
• 1 cup light cream
• salt and pepper
• fresh chives or cilantro, to garnish

Directions for soup:
Preheat an oven to 400ºF.
In a bowl, combine the carrots, sweet potatoes, apples, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 35 to 40 minutes.



In a soup pot over medium heat, melt the butter. Add the leeks and sauté, stirring, until tender 5 to 10 minutes. Add the roasted vegetables, broth, nutmeg and bring to a simmer.
Reduce the heat to medium- low and simmer for 15-20 minutes.
Using a blender, food processor or stick blender, puree the soup, then pass it through a chinois. Return the soup to the pot add cream and season with salt and pepper.
Ladle the soup into warmed bowls and garnish each serving with a cilantro sprig and the beet chips.
Serve immediately.



Ingredients for beet chips:

• 1-2 beets, large, scrubbed clean
• nonstick cooking spray
• salt, to taste

Directions for beet chips:
Preheat oven to 250 degrees F.
Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.
Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.
Roast about 2 hours, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them -)

Wonderful Autumn Preserves: Candied Pumpkin in Syrup with Cinnamon, Pickled Pumpkin and Pickled Beets

Ingredients for the candied pumpkin in syrup with cinnamon:

• 1 3/4 pounds sugar pumpkin, peeled, halved lengthwise, seeded, and cut into 1-inch cubes
• 1 Tbsp spice clove
• 1 Tbsp honey
• 1 ½ cups water
• 2 ½ cup granulated sugar
• cinnamon sticks

Directions for the candied pumpkin in syrup with cinnamon:
Soak pumpkin overnight water, (water should cover pumpkin).
The next day, remove pumpkin from water
Bring water, granulated sugar, cinnamon stick, spice clove and honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.



By: Elin Gottschalk

Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays.

Ingredients for the pickled pumpkin:  

• 4 pounds peeled and diced pumpkin
• 5 cups white sugar
• 5 cups distilled white vinegar
• 4 cinnamon sticks
• 15 whole cloves

Directions the pickled pumpkin:
Place the pumpkin in a large, deep bowl.
In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.
Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars
and refrigerate.



From The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard.



Ingredients for the pickled beets:

• 10 -15 small beets
• 2 cups cider vinegar
• 1/2 cup sugar
• 1/2 cup water
• 1 cup small whole onions, peeled
• 2 tsp pickling salt
• 2 tsp caraway seeds
• 1 tsp mustard seeds

Directions for the pickled beets:
In a large pot of water simmer beets for 25 to 40 minutes or until they are tender. Drain, rinse beets and remove skins. If your beets are very large, cut them into halves or quarters.
Combine vinegar, sugar and water in a pot and bring to a boil.
Meanwhile, remove jars from canner and divide onions and seeds equally among the jars. Add beets.
Pour boiling liquid over beets, seal and process for 30 minutes for pint jars and 35 minutes for quart jars.

Cream of Roasted Beet Soup with Pears and Ginger

Ingredients:

• 1 lbs beets (roast, then peel and chop to put in the stock)
• 1 large onion, chopped coarsely
• 1 celery stalk, chopped
• 2 Bosc or French Butter pears, (cut out the fibrous sections connecting the stems to the cores, then trim off the stems, using a melon baler, scoop out the cores)
• 1 1/2 tablespoons unsalted butter
• 1 1/2 teaspoons olive oil
• 1 quart chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tbs, fresh ginger
• Salt and pepper

As topping: 1/2 cup sour cream, lightly whipped with wasabi and chopped fresh thyme



Directions:
Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut beets into 1/2-inch pieces.



Melt butter with oil in heavy medium saucepan over medium-high heat. Add onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, pears, pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add stock, bay leaf, thyme sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes.  Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. 
Gently rewarm soup (do not boil). Divide between bowls.
Garnish each with sour cream. Sprinkle with chopped fresh thyme.

Beet, Grapefruit, Peach Salad with Fig Balsamic Vinegar and Smoked Salmon sandwich with Pea Shoots

Ingredients for salad:

• 3 red beets, about 1/2 lb. total
• 2 tsp. olive oil for roasting the beets
• 2 grapefruits
• 2 firm, ripe peaches, peeled,
•   pitted and sliced
• 1 tsp.Fig balsamic vinegar
• 2 tbs. olive oil
• 1/2 tsp. salt 
• 1/4 tsp. freshly ground pepper
• small leaves of fresh mint
• sprouts for garnish  

Ingredients for sandwich:

• 1    split and toasted multigrain roll
• 2    tablespoons light cream cheese
• 2    slices smoked salmon (2 oz.)
• ½    ounce Pea Shoots

Directions for salad:
Preheat an oven to 350°F.
If the beet greens are still attached, cut them off, leaving 1/2 inch of the stems attached. Place the beets in a single layer in a shallow baking dish. Drizzle with the olive oil and turn to coat. Roast, turning the beets occasionally, until tender when pierced with a fork, about 1 1/4 hours. When the beets are cool enough to handle, remove the skins with your fingers. Cut each beet into slices.



Cut a thick slice off the top and bottom of each grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl.



On a platter, alternate slices of beets, grapefruits and peaches. Drizzle the olive oil and fig balsamic vinegar over all , and then sprinkle with the salt and pepper.
Garnish with the mint and garnish. Serve immediately.



For the sandwich:
Spread the cream cheese and top with a slice of smoked salmon on each multigrain roll half. Arrange the Pea Shoots attractively on top of the salmon.

Borscht with Turkey Meatballs

My kids dont like beef shanks in the soup, so cook meatballs instead, and kids are so happy! Here is a wonderfully satisfying beet borscht, perfect for
an any weather day.



Ingredients for Borscht:

•  8 cups beef broth
•  1 large onion, peeled, finely chopped
•  3 large beets, peeled and shredded
•  3 carrots, peeled and shredded
•  1 large russet potato, peeled, cut into cubes
•  2 cups thinly sliced cabbage
•  3/4 cup chopped fresh scallions for garnish
•  3 Tbsp tomato paste
•  3 Tbsp red wine vinegar
•  1 teaspoon white sugar, or to taste
•  1/2 cup sour cream, for topping
•  Salt and pepper to taste
•  turkey meatballs

Ingredients for Turkey Meatballs:

• 1 pound ground turkey meat
• 1 small onion, grated
• 1 large egg
• 1/4 cup dried bread crumbs
• 1/4 cup chopped fresh Italian parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Direction for Turkey Meatballs:

Add the onion, egg, bread crumbs, parsley, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 inch-diameter meatballs.
Place on a large plate or baking sheet.



Direction for Borscht:

In large saucepan, simmer the beets, carrots, onion, tomato puree, vinegar, sugar and two cups of broth for 15 minutes. Stir frequently and cover when not stirring.
Add remaining 6 cups broth, cabbage, potato; bring to boil. Stir in meatballs, reduce heat, cover, and simmer until vegetables are tender and meatballs are cooked, about 20 minutes.



Season to taste with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh scallions.