Vegetarian Borscht (Вегетарианский борщ)

Another fantastic recipe from the excellent Russian cookbook, "Please to the Table."

Vegetarian Borscht (Вегетарианский борщ)

• 6 Tbsp unsalted butter


• 1 large onion, finely chopped


• 1 large carrot, peeled and grated


• 1 large green bell pepper, cored, seeded and cut into 1/4" dice


• 3 1/2 C shredded green cabbage


• 1 medium beet, peeled and grated


• 1 small rib celery, cut into 1/4" dice


• 1/2 Granny Smith apple, cored and cut into 1" dice


• 2 medium boiling potatoes, peeled and cut into 1 1/2" cubes


• 6 oz tomato paste


• 4 cloves garlic, minced


• 6 C chicken broth


• Bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag)


• 1 tsp sweet Hungarian paprika


• Salt and freshly ground pepper, to taste


• 1/2 tsp sugar


• 1 Tbsp fresh lemon juice


• Fresh parsley, chopped for garnish


• Fresh dill, chopped for garnish


• Sour cream

Melt the butter in a large soup pot over medium heat. Add the onion, carrot and bell pepper and saute until the onion and bell pepper are slightly softened, 5 minutes. 

Stir in the cabbage, beet and celery and continue to saute, stirring and tossing occasionally, 10-15 minutes.

Stir in the apple, potatoes, tomato paste and garlic, then add the broth and bouquet garni and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. 

Add the paprika, salt and pepper, sugar and lemon juice to taste. Let stand at least 2-3 hours, or overnight. Remove the bouquet garni before serving. Serve garnished with parsley and dill, and under no circumstances should you EVER leave out the sour cream! 

Nutrition Facts

Serving Size 388 g

Amount Per Serving

Calories  232 Calories from Fat  117

% Daily Value*

Total Fat  13.0g 20%

Saturated Fat  7.7g 39%

Trans Fat  0.0g

Cholesterol  29mg 10%

Sodium  691mg 29%

Total Carbohydrates  23.3g 8%

Dietary Fiber  4.6g 18%

Sugars  9.4g

Protein  7.3g

Vitamin A 60% • Vitamin C 95% Calcium 7% • Iron 10%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in potassium


• Very high in vitamin A


• Very high in vitamin C

Bad points

• High in saturated fat


• High in sodium

Georgian Spicy Roast with Pomegranate Sauce

This recipe from Georgia (the country, not the state) was amazing. It comes from the same Russian cookbook I mentioned HERE. I made a few changes since not all of the ingredients are readily available in the U.S. I'll give you the recipe straight from the book with my changes noted.

Georgian Spicy Roast with Pomegranate Sauce


Spice Paste

• 3 Tbsp sweet Hungarian paprika (I could not find Hungarian paprika ANYWHERE. I read you have to purchase it at a specialty store or online. I used regular paprika).
• 2 tsp hot Hungarian paprika (same problem as before. I found a smoked paprika by McCormick Gourmet and used that. I was a little worried, but ended up really liking the flavor ... even though it's not really any more spicy).
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek (another specialty or online ingredient. I omitted this, but I've read you can substitute ground mustard).
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt

• 1 picnic pork shoulder, 6 lbs (I used a 3lb pork tenderloin and cut everything else in half).
• 6 large cloves garlic, slivered
• 1/2 C beef broth
• Pomegranate sauce (recipe follows)
• Fresh cilantro, chopped for garnish

In a small bowl, combine all the spices for the paste. By teaspoonfuls, add just enough cold water to get a medium-thick paste. 

Remove the skin (if you use a tenderloin, this is not necessary) from the roast and trim off all but a thin layer of fat (this will keep the roast moist during cooking). Make deep slits all over the pork.

Add the garlic slivers to the spice mixture and stir to coat. Insert the coated garlic slivers, as deep as possible, into the slits in the roast. With a spatula, spread the remaining mixture all over the meat. Cover and refrigerate for at least 12 hours (I only had time for 4 1/2 hours and it still turned out great). 

Preheat oven to 400° F.

Place the roast on a rack in a roasting pan (if you're doing the 3 lb tenderloin, you can cook it in a 9 x 13 in. Pyrex). Add the stock to the roasting pan and roast for 30 minutes (I found that I still needed the entire 1/2 C broth even with a smaller roast). Reduce the oven temperature to 325° F and roast for another 3 1/2 hours, basting with the pan drippings. Test the roast by pricking it with a skewer. When it is cooked, the skewer should slide in easily and the juices should run clear (internal temperature should reach at least 160° F).

Remove the roast from the oven and let it stand for 15 minutes before carving. Carve the meat and arrange on a serving platter. Spoon the Pomegranate Sauce over the meat and sprinkle with cilantro.

Original recipe serves 6. My variations serve 4-5.


Pomegranate Sauce

• 3 1/2 C pomegranate juice
• 2 cloves garlic, crushed in a garlic press (I would honestly omit the garlic. With the garlic inside the roast, it's just too much).
• 1/8 tsp red pepper flakes
• 2 Tbsp cilantro, finely chopped
• Salt, to taste
• Pomegranate seeds

In an enameled saucepan, reduce the pomegranate juice over high heat to 1 1/2 C, about 20 minutes.

Stir in the garlic, pepper flakes, cilantro and salt and allow to cool to warm or room temperature. Before serving the sauce, add a fistful of pomegranate seeds. 

Makes about 1 1/2 C. 

Nutrition Facts

Serving Size 677 g

Amount Per Serving

Calories  454 Calories from Fat  90

% Daily Value*

Total Fat  10.0g 15%

Saturated Fat  3.3g 17%

Trans Fat  0.1g

Cholesterol  199mg 66%

Sodium  383mg 16%

Total Carbohydrates  14.6g 5%

Dietary Fiber  0.9g 3%

Sugars  11.5g

Protein  72.1g

Vitamin A 22% • Vitamin C 3% Calcium 3% • Iron 21%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in niacin
• High in phosphorus
• High in riboflavin
• Very high in selenium
• Very high in thiamin
• Very high in vitamin B6

Bad points

• High in cholesterol

Stuffed Cabbage (Golubtsi or Голубцы)

Daniel served his mission in Ukraine, where he had the opportunity to try many different Russian foods. This is one of his favorites ... and one we cooked for a "Russian Night" with one of Dan's old mission buddies a while back. It's a little time consuming, but super good.

If you're interested in more Russian and Eastern European cooking, check out this awesome cookbook! I bought it for Daniel and we love it. It's got myriad authentic recipes and the history to go along with it.

Stuffed Cabbage (Golubtsi or Голубцы)

Stuffing

• 1 Tbsp unsalted butter
• 1 large onion, chopped
• 6 oz ground beef
• 6 oz ground pork
• 1/2 C long-grain rice
• 2 Tbsp ketchup
• 1/3 C beef broth
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped fresh parsley
• Salt and pepper, to taste

Cabbage and Sauce

• 12-14 large green cabbage leaves
• Salt, to taste
• 1/4 C vegetable oil
• 1/4 C all-purpose flour
• 2 C beef broth (or more if needed)
• 3 Tbsp tomato paste
• 2 Tbsp ketchup
• 1 1/2 tsp brown sugar, firmly packed
• Black pepper, to taste
• 1/4 C Parmesan cheese
• 3/4 C Bechamel Sauce

Melt the butter in a small skillet over medium heat. Add the onion and saute, stirring occasionally, until lightly colored, about 10 minutes.

In a large bowl, combine the meats, onion and remaining stuffing ingredients. Knead until the mixture is thoroughly blended. Set aside. 

Scald the cabbage leaves in a pot of salted boiling water for about 5 minutes. Drain thoroughly and pat dry with paper towels. 

With a sharp knife, cut out the tough center vein from each cabbage leaf. Divide the stuffing into equal portions. Place a portion on the base of each leaf, tuck in the sides and roll the leaves up, tucking in the sides firmly as you go. 

In a large heatproof casserole or Dutch oven that will accommodate all the rolls, heat the oil over medium heat for 1 minute. Spread the flour on a plate and roll the cabbage rolls in it, then place them in the casserole dish, seam side down. Brown the rolls on all sides until deeply colored, about 15 minutes. 

Heat the stock in a small saucepan over medium heat. Stir in the tomato paste, ketchup and sugar, then season with salt and pepper. Add the mixture to the casserole. The liquid should cover the rolls completely (if it doesn't, add more stock). Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 25 minutes. 

Meanwhile, preheat the oven to 375° F.

Increase the heat under the casserole to high, uncover and let the liquid boil until it is somewhat reduced, about 5 minutes. Place the casserole in the oven and bake, uncovered, until the liquid reduces even further, about 15 minutes.

Spread the bechamel evenly over the rolls, sprinkle with the grated Parmesan and bake, uncovered, until the top is nicely browned, 10 minutes or longer. Serve the cabbage rolls at once.

Serves 4-6.

Bechamel Sauce

• 3 Tbsp unsalted butter
• 3 Tbsp all-purpose flour
• 1 1/2 C milk, hot
• Salt and freshly ground white pepper, to taste
• Pinch of freshly grated nutmeg

Melt the butter in a heavy saucepan over low heat. Add the flour and cook, stirring, for 3 minutes

Remove the pan from the heat and add the milk in a steady stream, whisking vigorously until the mixture is thick and smooth. 

Return the pan to the heat and simmer the sauce until thickened, about 10 minutes. Season with salt, pepper and nutmeg. If you are not going to use it right away, keep the sauce covered with buttered waxed paper to prevent a skin from forming. 

Serves 4-6.

Nutrition Facts

Serving Size 366 g

Amount Per Serving

Calories  427 Calories from Fat  205

% Daily Value*

Total Fat  22.8g 35%

Saturated Fat  9.4g 47%

Trans Fat  0.0g

Cholesterol  75mg 25%

Sodium  626mg 26%

Total Carbohydrates  30.5g 10%

Dietary Fiber  1.5g 6%

Sugars  8.5g

Protein  24.7g

Vitamin A 15% • Vitamin C 12% Calcium 17% • Iron 20%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in selenium

Bad points

• High in saturated fat