Borscht

When you hear the name borscht what comes to mind rather depends on where you are, or at least where you call home.  These days the soup is associated with Eastern Europe, with somewhat different tastes depending on whether the recipe comes from the Ukraine, Russia, Poland, Belaruss, etc.  All are based on beetroots (this has changed over the centuries) which means the soup ends up red.  Likewise all are tart or even sour, nearly always served with sour cream. Since many versions of borscht are Jewish, this one will be based on beef (although pork remains an option). 1 lb. beef (preferably chuck, cut into tiny pieces) 3 medium beets (peeled & shredded) 3 cloves of garlic (minced) 3 […]

Delicious Multi-Color Carrot Soup!

Ingredients: broth: 1 tablespoon oil 1 clove garlic 1 medium onion, chopped 2 stalks lemongrass a handful of kaffir lime leaves 1 hot red pepper juice and zest of one lime one large piece of ginger salt and pepper water 3 orange carrots medium size 1 sweet potato ¼ piece of celeriac, about the fist size ½ leek 2 carrots purple 2 large parsley roots or parsnips ¼ piece of celery ½ time 1 cup coconut milk to serve sesame seeds hemp seeds coriander sesame oil In a saucepan, in a tablespoon of oil fry the chopped onion and garlic. Add the ginger, lemongrass, hot pepper, zest and juice of lime. Season with salt and pepper, add the water, cover […]