Osipenko Family Borscht

A trip to Richmond, VA for some quality time with dear friends resulted in a family recipe lesson in how to make the trademark soup of Russia and much of Eastern Europe:  Borscht.  Famous for its deep reddish-purple color, borscht is a nutritiously rich soup packed full of vitamins and minerals from the primary vegetable components comprised of beets, cabbage, carrot, and potato.


Apparently in some countries, tomato may actually serve as the main ingredient while beets serve as secondary; and some variations are known as "tomato paste" borscht (which may explain why one of the secret ingredients in this family recipe is tomato paste).  I'm not quite sure what type of recipe this would be classified as, whether Ukranian, Russian, Polish, Lithuanian; but regardless it is absolutely delicious and rather simple to make.


Ingredients:
1/2 lb. boneless, skinless chicken thighs
1/2 medium-large onion
2-3 small-medium beets, shredded (about 1 1/2 - 2 C)
7-8 small to medium sized potatoes (Yukon gold or red), peeled and diced
1/2 medium green cabbage, shredded (about 3 C)
2 large carrots, shredded (about 2/3 C)
2 T tomato paste
1 T ketchup (optional)
Cayenne pepper, salt, black pepper
Olive oil (any kind)


Step 1:
Coat the bottom of a large stock pot with olive oil Wash and dry the boneless, skinless chicken thighs (I typically wear disposable gloves for sanitary purposes and easy hand washing afterwards), cubing the thighs into the stock pot.  I use kitchen scissors to do this (clean-up of scissors is far easier than a knife and cutting board).  Add half of a medium-large onion whole to the pot, and quickly sear chicken on med-high heat, about 2-3 minutes.  Add about 6-7 cups of water to the pot, and maintain at med-high heat until stock comes to a boil.  Reduce to a simmer as stock comes to a boil, skimming foam and fat off of the top.

Step 2:

While chicken stock simmers, shred 2-3 small-medium beats using the medium size hole on a hand grater, or the shredding disc attachment for the food processor.  Heat 2-3 T olive oil in a small skillet and add shredded beats.  Season with a pinch of cayenne pepper.  Saute on med-high for about 5 min or until slightly softened, they will just begin to get shiny and slightly translucent.  

Step 3: 

Add sauteed shredded beets to chicken stock.  Simmer for 5-7 minutes (no more).  Save the skillet for later (no need to clean it).

Step 4:

While beets are simmering, peel 7-8 medium yellow (Yukon gold) or red potatoes and dice into 1/4 to 1/2 inch pieces.

Step 5:

Add potatoes to soup, simmering until almost tender to cut (al dente), about 5 min.  Continue to skim foam off of the top.  While the potatoes are simmering, the cabbage can be shredded using the food processor, or by hand using a grater or knife to finely chop the cabbage into shreds.

Step 6:  

Once potatoes are just al dente, add 2 1/2 - 3 C finely shredded green cabbage.  Meanwhile, shred 2 large carrots, again using either the food processor or a hand grater.  Heat another 2-3 T oil to the same small skillet used for the beets in Step 2, add shredded carrots, a pinch of cayenne pepper, and 2 T tomato paste (as well as 1 T ketchup if desired).  Saute shredded carrots until slightly softened, about 5 min, and add shredded carrots to the soup.

Step 7: 
Add the seasoning packet, which can be purchased at most Russian food stores.  The following website is provided on the package (www.arikon.ru), and may perhaps assist in locating the seasoning packet.  This is not a necessary item and may be compensated for using a variety of dried spices given that the packet ingredients are:  iodized salt, beet, carrots, garlic, onion, chilly (red hot pepper), coriander seeds, parsley, dill, black pepper.

Step 8:

Salt to taste.  Serve with a generous dollop of sour cream (not light -- the real stuff), and chopped scallion.

Osipenko Family Borscht:

Soup Season!

The cold has set in, and as Fall staves off Winter, the inevitable frost will bite.  However, soup is ever-warming, a meal-in-one, and typically results in many servings for under $2 a meal.

So as to help me remember how many and what kind of bowl-icious concoctions I've created or made this season..."the soup is on!"  This list will grow as it gets colder and colder...check back often (soup, stews and "stoups" are my favorite)!

1.  Cauliflower Cheese Soup from the Moosewood Cookbook 

2.  Quick and Spicy Tomato Soup, Giada De Laurentiis

Quick & Spicy Tomato Soup (img. source: Food Network)

3.  Italian Wedding Soup (Turkey Meatballs and Kale)

4.  Smoked Turkey Navy Bean Cabbage Stoup (original)

5.  Manhattan Clam/Crab Chowder

6.  Roasted Corn, Poblano, Potato and Cheddar Chowder

7.  Black Bean and Rice

Osipenko Family Borscht

8.  Osipenko Borscht 

I've been remiss...

I've been so negligent, I don't even know where to begin.  The whole point of beginning a blog was my attempt at trying to document all that I make and write down any semblance of a "recipe" corresponding to whatever deliciousness I throw together.

I've failed!

Anyway, a few photos of what I've been up to since July...

July 4:  Red, white, and blue Sangria trio:

All-American Shrimp boil with Old Bay, corn, Yukon gold potatoes, all of course boiled in beer, served with melted butter: 

Blurry, I know; but oh-so-delicious white wine, sundried tomato, Cannellini bean, fresh home-grown parsley, and garlic steamed Maine mussels served with steamed Broccoli rabe and crusty wheat baguette:

Smoked Salmon "Nicoise"

How do you make use of pre-cooked smoked salmon pouches?  You make it taste vibrant and fresh by infusing it with lemony herbed dressing in a "nicoise"-style salad.  I would, however, suggest trying this with regular canned salmon instead as the smoked flavor was a bit artificial tasting almost like liquid smoke.

Fresh buttered seasoned croutons were fashioned from homemade sourdough.  A light and lemony Caesar-like dressing was made by zesting half a lemon + juice, 1/4 C parmesan, 1 large clove garlic, a handful of fresh parsley and thyme, fresh pepper, about 5-6 T white wine or vermouth.  This was all blended in the food processor until smooth, as light olive oil was drizzled in using the controlling "drizzle-rate" feature of the food processor to achieve a nicely emulsified dressing.

About 4-5 Yukon gold potatoes were slightly pre-cooked in the microwave prior to slicing about 1/8 inch thick, and tossed with balsamic vinegar, a sprig of fresh thyme, 1 clove microplaned garlic, a bit of salt and pepper, and a splash of white wine.  The potato slices were grilled until golden and crispy, although oven roasting is certainly an alternate possibility.

The chunked salmon was tossed in the excess vinaigrette from the potatoes.  The salmon was assembled in a stack between two layers of potatoes along with sliced grape tomatoes, French green beans, julienned carrots, olives, capers, and sliced hard-boiled eggs--served with a mixed salad tossed with the lemony-"Caesar"-like dressing and homemade croutons!

Remember the Herbs? Grilled Pizza

As it may have become more clear...of late, grilled pizza is where it's at.  This time, there was nothing in the house save for a few select items here and there.

Remember the herbs from my previous post?

Well, they have been sitting in a jar of water as previously depicted in the refrigerator just begging to be used.  Tonight, the herbs (yes the medley that was dill, basil, cilantro, parsley, sage, fennel) were all consolidated into a quick pesto with some toasted walnuts (about 1/4 C).  I also made a quick pizza dough (2 tsp active instant yeast + 2 C flour + 1/3 C corn meal + 3/4 C warm water + 2 tsp salt), and fished around the pantry for some toppings in the form of some sliced mushrooms, sun dried tomato strips, caramelized grilled onions, and goat cheese.

The well grilled pizza crust was spread with a good bit of pesto and toppings. The homemade pizza crust was a bit more crackery and cake-like than store-bought dough, and simultaneously so, oddly enough.  Perhaps it needed a tad more working or proofing; but regardless, this grilled pizza was a wonderful vegetarian's delight!

Fresh Herbs and Lamb Burgers

The garden has suddenly erupted with an abundance of assorted herbs.  I had to do some trimming of a variety of sage, parsley, cilantro, fennel, and dill all while thinking of something to make with such a lovely bunch of fresh herbs.

Although there are still plenty, a great handful went into some delicious pulled chicken salad, and the rest went into seasoning lamb burgers.

A quarter of an onion, 1 stalk of celery, and some sage, parsley, and dill all went into the food processor.  I made sure to squeeze the onion, celery and herb mixture dry of excess moisture so as to avoid making the ground lamb to wet (the moisture in the celery and onion itself is enough to keep the meat moist while grilling).  This was all added to about 1 lb. of ground lamb along with an egg and a pinch of salt and pepper for this straightforward lamb burger.  Some very lightly salt and peppered sweet potato and onion slices also went down on the grill.

The whole wheat rustic roll was lightly toasted on the grill, spread with a bit of creamy goat cheese, and the fresh herbed lamb burger was dressed with lettuce, grilled tomato and onions, and dill pickle slices.

It paired quite nicely with some refreshingly cold Brooklyn Brewery Sorachi Ace (Belgian golden farmhouse style ale).

Pumpernickel Rye Swirl Bread

Don't ask me how and/or what I did to make this one...but I do know that next time I'll use a touch less molasses and cocoa in the pumpernickel part.  I think I made a basic bread dough with sourdough starter, except instead of 3-4 C flour, I used 1 C rye flour + 1 C whole wheat flour for the light rye part; and 1 C rye flour for the pumpernickel part + 3 T cocoa powder + 1/3 C molasses.  Of course both parts got caraway seeds; and I think that if there is a next time, I'd definitely add a bit more salt to the dough as it seems the missing ingredient.

It looks pretty, though, and tastes delicious toasted with a touch of butter!