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Холодно - it's cold, extremely cold! 17° C under zero.
Love letters from Moskow… maybe even from Siberia 0:00:18.230,0:00:23:000 Are there any other gifts? 0:00:23:000,0:00:30.000 You may enjoy a Red borshtsh at any season
Just don't try to cook it outside – it water won't boil soon enough :) We need much of boiling water.
Now I will show you, which further ingredient we need
Red peppers, cabbage (white cabbage is best choice), carrots and fresh dill,…
Some salt, hot chili peppers (if you like them)
Coriander kernels are perfect for the smell, red onions add taste and colour to the soup.
Most important is plenty of beetroot, it's critical to the deep red colour!
We will also need fresh parsley and tomato puree (whole tomatos will work, too. But you need masses of them :)
Potatoes, requested by most recipes, aren't primal. So we need to replace them…
Jerusalem artichoke is a perfect substitute
Hard core primal eaters will ask: Where is meat in this recipe?
You will find borshtsh recipes containing meat, probably thousands of them.
But this recipe from Odessa (UA) ist vegetarian. I think, because good meat is expensive even today.
First of all we need no less than 3 liters of boiling water. Use a large jar (this one is capable of 5 liters, big enough)
Before we grate the beetroot, we have to peel it…
This will be a killer's job. :)
[pause]
We're almost done…
[pause]
And now we switch to another movie: Fargo ;)
[noise]
What? You see a sock ???
[pause]
When you see the first bubbles on the jar's bottom,…
… the slightly roasted beetroot should be put in the water.
The still red coloured grater we use to grate the carrots.
Before you add the grated carrots, prepare the red peppers.
Don't cut too big pepper chops,
fine chops will give a more intense colour to the soup.
[pause]
Your work still is not done, my friend…
Next we shall cook a colouring mass from red onions, tomato puree and spices.
[pause]
When onions get glassy, I add the ground spices
Next you add the tomato puree. Ok, it doesn't look pretty.
Add quite much water. It will look better.
In the original recipe from Odessa, our enemy will arise now - potatoe.
Potatoes aren't acceptable. Here is the guy, who will save us:
…special agent Topinambur (aka Jerusalem artichoke)
Jerusalem artichoke is not a relative to potatoe, it's taste is a completely different one
But it's preparation is similar to potatoes'…
i.e. we have to peel it first and cut off dark parts …
next we cut small cubes from the peeled Jerusalem artichoke
Then our special agent is ready to do his job in Russia. :)
The cubes will be done after 15 minutes.
So, after this time we will add the white cabbage.
Of course, we have to cut fine stripes from it.
If you watched my ingredients close,
you saw: my cabbage actually is a salad!
This will work. But better use white cabbage!
If your borshtsh looks like that, it's ok. Priyatnovo apetita!
[pause]
Eating borshtsh, you don't have to observe any dress code.
Anyway, there a two rules. First: …
Take some smetana in your borshtsh.
If you can't find a Russian shop,… (like me in eastern Munich)
buy sour creme (best 25% fat) in your supermarket
Important: the sour creme must not be liquid!
Second 'must' to borshtsh eaters is a drink
Black tea is perfect, from the samovar or the way You are used to drink it.
In winter, of course, black tea soon gets cold. So…
…in my cup there's some other napitok (i.e. drink)
and this drink is to be drunk cold…
If you want to, you may drink it as an addition to the tea.
Well, that's an amount of 50 grams…
But something even more important is still missing…
[pause]
Vot to chto nado! (That's everything I need)
[pause]