Last month, my aunt told me about a beet soup my grandma had made a long time ago, but had lost the recipe. Of course I went and asked grandma about it, but all she could remember was that the recipe was “from Russia or something like that”. It had to be borscht! I found several recipes, and I decided to combine Ana’s and Chef John’s recipes to make my own! 🙂
Those who know me know that I have very strong opinions regarding vinegar (AKA: it’s not food, it’s a cleaning product!). This recipe has made me change my mind, at least temporarily! I try the soup with and without vinegar – it was much better with it! 😮
You will need:
3 cups beets, diced
2 medium-size carrots, diced
1 large onion, diced
2 celery stalks, diced
½ white cabbage, sliced – I used ½ cabbage, because mine was a big one. If yours is small, use it all!
2 L meat stock – or vegetable stock, if you want a vegetarian/vegan recipe
2 Tbsp vinegar
1 bay leaf
Salt, pepper, paprika
Optional, but advisable:
Dill, chopped thinly – for the photo, I used parsley, because I had run out of dill!
This is a very easy recipe: start by chopping the beets, carrots, onion, celery, and cabbage. I julienned the beets, just because I thought it would look good – no fancy scientific explantation here! 😀
In the pan that you will use to cook the soup, place the onion, celery, and carrots with a little bit of butter (use olive oil to make it vegan!). Season with salt, pepper, and paprika and cook for about 5 minutes. When the onion has turned translucent, add the stock, the beets, and the cabbage.
Cover the pan. Cook over high heat just until it comes to a boil – then, cook over low heat for approximately 50 minutes, or until the beets are soft. Check the seasoning, add the vinegar and… THAT’S IT.
Serve with a generous Tbsp of sour cream (your vegan friend doesn’t get any, though!) and garnish with a little bit of chopped dill!
Better late than never! I didn’t publish this recipe on Friday, as usual, but I had my reasons: I was travelling to my sister’s graduation party!
To start the Sea Tertulias, I decided to finally test one of the countless video recipes I had saved on Facebook – do you guys also save thousands of links there and never remember to check it? Is there a support group, “Facebook link-savers anonymous”? I need it! 😀
In any case, I’m glad I finally decided to check my saved links. This is one of those super-easy, one-pot, no-fuss recipes, but it’s sure to make an impression!
For two people, you’ll need:
½ package of pasta – I used spaghetti, but I think a thicker-cut, such as linguine, would have been nicer. Or if you really want to impress, use fresh pasta!
8 generous Tbsp butter
250 g fresh shrimp, deveined
200 g baby spinach – I didn’t have it, so I used normal spinach
2 garlic cloves – as always, I used more
¼ cup grated parmesan
2 Tbsp chopped parsley
1 Tbsp oregano
Olive oil, salt, pepper, and paprika
Start by cooking the pasta, following the cooking time in the package. While it cooks, sort the other ingredients, because the process is QUICK. When the pasta is al dente, drain the water. In the same pan that you cooked the pasta, heat 2 Tbsp olive oil and about 2 Tbsp butter. When the butter has melted, add the shrimp. Season with salt, pepper, and paprika. Fry the shrimp for about five minutes, stirring to ensure that they cook evenly. Add the garlic and fry for about a minute.
Now it’s time to put in the spinach, stirring well until it wilts. Add the pasta, the remaining butter, oregano, parsley, and parmesan, stirring well until all the butter has melted.
Serve right away!
Looking for a recipe to end the Soup Tertulias, I found one that I had pinned long ago. As it was from Chef John, it was sure to be good, right? So there I went to the grocery store to buy an ingredient I hardly ever use – leeks. There’s no special reason for not using them much, other than pure lack of habit!
But given that I don’t usually cook with leeks, I never have great expectations for the results. So you can imagine my shock when I realized how good this soup was! It was simply the best soup I’ve ever made – and one of the best soups I’ve ever eaten! It immediately gained comfort food status! ❤
To make this soup, you’ll need:
1 Tbsp olive oil
150 g bacon – Chef John used prosciutto, and a lot less than that, but we don’t do “just a little bit of bacon” around here. To veganize this recipe, he suggests using shiitake instead of bacon!
6 leeks – without the leaves
1.5 liters of beef stock – I used the homemade version, concentrated. To veganize the recipe, use homemade veggie stock − or the store bought one…
4 medium-sized potatoes
Salt, pepper, cayenne pepper
250 mL heavy cream – to veganize, use soy/rice cream
Chop the leeks into medium-sized bits and rinse them well to remove any little specks of dirt, which is really something we don’t want to taste in our soup…
Heat the olive oil in a thick pot and fry the bacon. When the bacon is halfway cooked, place the leeks and cook for 2-3 minutes. Add the stock, season with salt, pepper, and cayenne, and cook for about 30 minutes.
Meanwhile, peel the potatoes and let them soak in water, so they don’t turn brown. After the 30 minutes, add the potatoes to the pot and cook until they are soft – if you think you need more liquid, just add water!
When the potatoes are soft, use the blender (I used the immersion blender) to … blend the soup! Put the soup back in the pot, add the cream and heat it until it starts to boil. Serve immediately, thinking “omg did I just cook that? I’m so amazing, I should be on Masterchef, etc.” 😀 😀 😀
FREEZER: Like most soups, this recipe freezes pretty well. I just placed the cold leftovers in a Ziploc bag! When re-heating, I just used the immersion blender to pulse it a little bit, so it would regain the original texture.