Tuesday, October 24, 2006

documentation of a russian red cabbage soup


1. gathering ingredients.


2. chopping, chopping, chopping.


3. sauteing 2 small onions (pink from being chopped LAST {so as not to cry throughout chopping}, after beets).


4. 1 red cabbage and 3 kinds of beets thrown in with 4-5 cups stock, a can of whole tomatos and a tablespoon of apple cider vinegar.


5. simmering beets make a pretty color.


6. wait {though preferably NOT on the table like mr. pinky leon is doing here} while soup simmers for 30 minutes. (you only get away with sitting on the table when you look like this.)


7. add one large potato, a turnip (i think the turnip may be unneccesary) and a carrot, simmer 15 more minutes.
add salt and pepper to taste.


8. done! with sour cream on top.



9. sour cream mixed in. YUM.

this soup is very flavorful! i recommend it. it makes a lot, so you may want to cut down on the amouts a bit.

11 comments:

alyssa said...

Mmmmmm... I want some for my lunch. I bet it makes for some good left-overs.

Anonymous said...

this is my favorite. so many childhood memories in that bowl. making some this weekend - thank you!!!

kat coyle said...

thanks for posting this, it looks deliscious.

camilla engman said...

mums!

anne said...

looking very tasty with the red :)

Jodi said...

It looks great, but I'm not sure that any Russian soup recipe is better than my mother's borscht! Your cat is absolutely beautiful.

Kim Carney said...

I am telling you right now, the cat is saying -- "you don't expect me to eat that do you?"

kusink said...

Åh, vilken fin bildserie! Och det ser supergott ut :-) Tack för middagstipset, finkusin!

Michele said...

Pinky is SO cute -- how can you stand it?
The soup looks delish too...

caryn said...

hi,
can't wait to try this recipe. quick question: what kind of stock do you use? beef? thanks!
-caryn

Kerstin Svendsen said...

hi caryn,
i'm a vegetarian, so just used a veggie stock. but guessing beef would work too! cheers.