A soup/ meal that I love is this: Russian Borscht. Just saying the name of it makes me hungry. It may not sound good since it is described as "beet soup". But it is delicious! When we adopted Sam, I remember ordering it in a little Russian restaurant in Khaborask and being very cautious about tasting it. (Have always had a disdain for beets until this soup.) But after one spoonful, I definitely had a favorite Russian meal.
The little round things in the pic are breaded potatoes and they were pretty good with the Borscht. They were even better broken into pieces and stirred into the soup. This meal you see above was made in the Hotel Kras cafe and it was the "meal of meals". We had our 6 hour day drive to the orphanage and we were starving and tired by the time we came back to our hotel room around 9 pm. Mike ordered some fun Russian food and this hit the spot. Am looking forward to some good borscht when we return.
If you are curious about this soup... here is a recipe!
6 c consomme
1 large cabbage leaf, cut into pieces
1 onion, chopped
6 medium beets
3 tbsp water
2 tbsp butter
1 tbsp flour
1/2 c sour cream
If using canned consomme, use 2 cans consomme and 2 cubes bouillon and 2 c water for best flavor. Boil for 30 minutes with cabbage leaf, onion, and peppercorns. Strain and keep hot.
Scrub beets, rinse and drain. Peel and cut into thin, almost matchstick size strips, or shred coarsely. Set aside one heaping tbsp raw beets mixed with 3 tbsp water, this will be used for coloring. Color is an essential for Borsch.
In a 2 quart kettle, heat butter then add rest of beets and stir for 3 minutes. Add 1 c of consomme and vinegar. Cook on low heat 3 minutes.
Sift flour into pot, stirring to avoid lumps. Let cook a few more minutes, then add 4 more tbsp warm consomme, then allow to boil up once.
When beets are tender, add remaining consomme. Amount of time needed depends on age of beets.
Thin sour cream with a little of hot soup, then stir sour cream into soup. Add reserved tbsp of raw beets and water, stir and serve immediately.
Makes 6 servings.
Source: How to Cook and Eat in Russian by A. Kropotki