Tag: potato (Page 4 of 7)
Easier Borscht with Precooked Beets and Beans
December 18th, 2010 in Hot Soups, Soups by Julia Volhina
One of the challenges when cooking classic beet root soup, borscht, is to get all vegetables (and there are quite few) cooked till perfect readiness at the same time.
Considering different vegetables require different cooking time it is sometimes hard to achieve. For borscht you need to make sure beens are soft, while potatoes are not over cooked and beets don’t lose their color.
So, to make this happen: I cook beens in a separate cooking pot (just until they are soft and ready), cook beets skin on (like for salad) in separate pot in advance, and add these two to the main cooking pot at appropriate times.
By the way, using of canned beets and beens instead of cooking them yourself is an option (which I never did, but it may safe you some time).
Boiled Potato with Sour Cream and Garlic
November 27th, 2010 in No-meat, Sides by Julia Volhina
There is no easiest way to cook potato than boiling. You get tasty and nutritious dish fast and with literally no hassle: just clean it, put to the cooking pot, bring to boil and wait.
Young potato boiled skin on tastes especially good when dressed with several spoons of sour cream, seasoned with chopped dill and minced garlic.
If you don’t have young small potatoes, use red skin ones, or any others. Clean potatoes before boiling, for young potatoes washing will be enough, old potato may need to be peeled.
Buckwheat Soup
October 30th, 2010 in Hot Soups, Soups by Julia Volhina
This is good soup to cook at winter: time when fresh herbs are not full of flavor and most of vegetables are not as full of nutrients as fresh ones.
Root vegetables used in this recipe (potatoes, carrots, parsley and celery roots) are good on keeping their nutrient through whole winter and buckwheat grains add even more.
As for most of meat broth based soups, you can save some time cooking it by preparing meat broth in advance: night before or so, and then reheat before cooking buckwheat soup itself.
I really encourage you to cook beef broth yourself, whatever they say in those advertisements, but broth from can can’t be the same good as broth prepared by yourself from ingredients you choose, it is not that hard after all.
Potato Roast with Vegetables
July 10th, 2010 in Main Dishes, No-meat, Sides by Julia Volhina
Summer is here and summer is a perfect time to enjoy vegetables it brings along.
Bell peppers, eggplants, potatoes roast together with olive oil based dressing with garlic and herbs can be a perfect dish on their own as well as a side dish to meats or poultry.
Once veggies are all sliced and mixed with dressing (can be prepared in advance), it takes about an hour to roast them in the oven.
Roasting doesn’t require much of attention, just stirring from time to time. So I consider this dish easy to prepare.
Soup-Purée with Broccoli and Chicken
May 8th, 2010 in Hot Soups, Soups by Julia Volhina
This bright green colored soup-purée (or cream soup) made of chicken, broccoli and some other vegies is probably the quickest to prepare soup I know.
It is also nutritious: loaded with healthy vegetables and white chicken meat, which are boiled, pureed and blended together for tasty creamy texture.
All that makes this soup very good choice not only for kids, but also for people who prefer soft food.
Fried Potato with Mushrooms
February 27th, 2010 in Main Dishes, No-meat by Julia Volhina
Potatoes fried with porcini mushrooms is one of the most delicious lenten recipes. It is also very-very russian. I believe russians eat that kind of food for centuries 🙂
This main dish contains no meat, however mushrooms perfectly substitute meat in both – taste and nutrients – they contain vitamins, minerals and dietary fibre while are low on fat and easily absorbed carbohydrates.
All of that make potato fried with mushrooms and onions perfect main dish for Lent. Needles to say what any combination of potatoes with mushrooms can’t taste bad, so I really hope you will enjoy this dish just like I do.
Russian Sauerkraut Soup (Schi)
February 12th, 2010 in Hot Soups, Soups by Julia Volhina
Sauerkraut soup, also called sour schi, is a traditional russian main first course dish for several hundreds year.
Original recipes for schi (there are more that one: sour schi, grey schi, green schi) usually include some kind meat, some kind cabbage, carrots, potatoes and spices. Sour schi are prepared with sauerkraut or mix of sauerkraut and fresh cabbage.
I do cook schi with just sauerkraut and I prefer pork broth for sauerkraut schi, however you may use beef for it if you don’t like pork.