Wednesday, 24 September 2014

Kapusniak | Ukrainian Cabbage Soup

U was meant to be Ukraine. While jotting down the names of countries to cook from for the 30 day Culinary journey across the globe, my hands automatically wrote down Ukraine! So it was decided and then the headache began!

Almost all the recipes that I came across had meat or some ingredient that is not available here!Then after some more searching I got two recipes that fit my soup/stews and potato salad theme!Yay!!
I made this Cabbage soup and Ukrainian stye potato flavored with garlic and caraway seeds...

Though the title says Cabbage soup, it has loads of other vegetables as well which makes it very filling!

I used:
Adapted from here

Cabbage - 1,small shredded
Garlic-2 pods,chopped
Ginger-a small piece,minced
Potato-1,cut into bite sized sliced
Carrot- 1,cut into bite sized sliced
Tomato- 2,small,chopped
Vegetable stock-5 cups
Oregano-,dried- 1 teaspoon
Salt and pepper to taste
Soy sauce- 1 teaspoon
Oil-1 teaspoon
Heat oil in a pan and add onion, garlic, ginger and saute till the onion is soft. Add the potato and carrots and saute for 2-3 minutes. Add the oregano and mix.
Put in the stock and bring to boil. Add the salt and pepper.

When the potato and carrot is soft but still have a crunch to them , add cabbage and tomato and simmer.When the tomato is soft add the soy sauce and continue to simmer for another 3 minutes.

Remove from heat and the soup is ready to be served....

Bon Appetit...


Ukrainian style Potatoes Fried with Garlic and Caraway Seeds

This is one of those easy potato dishes that can whipped up without adding too many ingredients into the pan and yet the dish turns out very flavorful!This also is one of Lil Angel's favorite potato dish!I served this along with the Ukrainian Cabbage Soup

I used:
Adapted from here

Baby potatoes- 200 grams
Caraway seeds- 1 teaspoon
Garlic-3 cloves
Butter-2 tablespoons
Salt to taste

Wash and pressure cook the potatoes and when it is still warm peel and keep aside.

Roast the caraway seeds for a couple of minutes till it is fragrant and add the butter. When it melts add the garlic.
 Put in the potato and cook till it is roasted .I cooked it on medium flame.Finally add salt ,give a mix and remove from heat.

Serve, garnished with a few coriander leaves, as a side dish or savor it as such...

Bon Appetit...

Tuesday, 23 September 2014

Turkish Lentil Soup

My initial choice for the letter T in the 30 day Culinary journey across the globe was Thailand. Months back I found a box of dried lemon grass in one of the shops I frequent.There was just one box and I felt I had to pick it up. I knew most of the Thai curries use lemon grass and I was so glad to have found it.

But later, I changed to Turkey without even realizing it! I was too busy with cooking for the other countries to change it after a dish was done, so I left it as it is.

So for Turkey we have a Red Lentil soup and a Pasta salad....

This soup is a really rich and creamy one and quite filling too....

I used:
Adapted from here

Split yellow moong dal  -1/4 cup[You can use masoor dal instead]
Rice- 1/4 cup
Tomato -1, chopped
Onion-1, chopped
Carrot-1, chopped
Vegetable stock-3 cups
Garlic-2 pods, chopped
Dried mint leaves- 1 tablespoon
Milk-1/2 cup
Red chili flakes- 1 teaspoon
Salt to taste
Oil-1 teaspoon

In a pressure cooker, add oil and saute the onion and garlic till the onion is soft. Add the tomato, carrot, vegetable stock and bring to boil.

Wash the rice and lentil and add to the pressure cooker.Cover and pressure cook for 15 minutes. Let the pressure release on its own.

Once the mixture is cool, puree it and transfer to a pan and add the milk.Simmer and add the dried mint leaves and chili flakes along with salt. Cook for 2 minutes and remove from heat.[You can add more water if the soup is too thick]

Serve hot garnished with a pinch of dried mint leaves, red chili flakes and coriander leaves...

I also made this Turkish style Pasta Salad...

Bon Appetit...