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the appetizer:

International Cuisine by The International Culinary Schools at The Art Institutes, presents recipes from around the world, including Sweet Potato Cake Martinique; Camarones Sofrito (Shrimp in Green Sofrito) Dominican Republic; Kulebiaka (Salmon in Pastry) Russia; Borshch Moskovsky (Borscht, or Moscow-Style Beet Soup) Russia; and Grønkaalssuppe (Kale Soup with Poached Egg) Denmark.

Cookbook

 

Borshch Moskovsky
(Moscow-Style Beet Soup - Russia)

Beet Soup

Serves 4

 
 
 
 

Amount (Measure) Ingredient

  • 1 tablespoon (1/2 ounce, 15 ml) butter
  • 2 tablespoons (1 ounce, 28 g) bacon, 1/4 inch (.6 cm) dice
  • 1 (4 ounces, 112 g) onions, 1/4 inch (.6 cm) dice
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces, 56 g) celery, 1/4 inch (.6 cm) dice
  • 1/2 cup (2 ounces, 56 g) carrots, 1/4 inch (.6 cm) dice
  • 2 cups (10 ounces, 280 g) beets, peeled, 1/4 inch (.6 cm) dice
  • 2 tablespoons (1 ounce, 30 ml) red wine vinegar
  • 1/2 teaspoon granulated sugar
  • 1 cup (6 ounces, 180 ml) tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
  • To taste salt and white pepper
  • 4 cups (32 ounces, 960 ml) chicken, beef, or vegetable stock
  • 1 cup (4 ounces, 112 g) green cabbage, cored and finely shredded
  • 1/2 cup (2 ounces, 56) potatoes, peeled, 1/4 inch (.6 cm) dice
  • 2 parsley sprigs, tied together with 1 bay leaf
  • 2 tablespoons fresh dill or flat-leaf parsley, finely diced
  • 1/4 cup (2 ounces, 60 ml) sour cream

Procedure

1. Heat butter over medium heat and render bacon; do not brown.

2. Add onions and cook, 3 minutes; add garlic and cook 2 minutes until both are translucent. 3 Add celery and carrots; cook 3 minutes.

4. Add beets, stir in red wine vinegar, sugar, tomatoes, 1 teaspoon salt, and white pepper to taste.

5. Add 1 cup stock and simmer, covered, 15 to 20 minutes.

6. Add remaining stock, the cabbage, and potatoes; bring to a boil. Reduce heat, submerge parsley and bay leaf, and simmer, partially covered, until potatoes and cabbage are soft but still hold shape.

 
  • from:
    International Cuisine
  • by The International Culinary Schools at The Art Institutes
  • American Express Publishing, 2008
  • $29.95; Hardcover: 288 pages
  • ISBN-10: 0470052406
  • ISBN-13: 978-0470052406
  • Recipe repirnted by permission.

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This page created September 2008


 


 
 

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