Beets and walnuts might seem like a strange combination, but trust me it works. The walnuts add a crunchy texture and rich flavor to the recipe. This dip is not only delicious but is beautiful to look at. With its bright color, it is definitely going to stand out on your table. So if you want to try something unusual, try making this beautiful dip….
Today’s recipe is Bulgur Pilaf, delicious and easy to make vegetarian dish. Bulgur is a parboiled whole wheat grain, which is then dried and cracked. A staple in Turkish, Mediterranean, and Middle Eastern cuisines, it is used in preparing pilaf, soups, salads and stuffing. With its nutty flavor, bulgur is a wonderful compliment to savory dishes.
Prep: 10 min Cook: 30 min Rest: 10 min Total: 50 min Servings: 6-8
2 cups medium grain bulgur
4 cups water or vegetable broth, boiling
3-4 tbsp avocado, olive, or coconut oil
1 cup or about 1/2 large onion, chopped
2-3 large garlic cloves, minced
2 heaping tbsp tomato paste
1 medium carrot, grated
1 3/4 cups chickpeas, cooked
2 tbsp fresh mint, chopped
1 tbsp fresh dill or parsley, chopped
1/4 tsp red pepper flakes (optional)
black pepper and salt to taste
In a large pan, heat the oil. Add the onion, and sweat it over medium-low heat until translucent for 5 minutes. Stir in the garlic and red pepper flakes. Cook on low for 1 minute. Add the tomato paste, and stir it around for 30 seconds. Add the carrots. Replace the lid, and simmer for 5 minutes.
Stir in the bulgur.
Pour over the water, and add the chickpeas, mint, dill, salt, and pepper.
Turn the heat to medium, and bring the mixture to a gentle boil. Cover and cook over low heat for 15-20 minutes until all the liquid is absorbed. Remove the pan from the burner, and let it rest covered for another 5-10 minutes.
Serve as is or with sliced tomatoes, pickled peppers or pickled green tomatoes.
Borsch originated in Ukraine, but is popular in Eastern Europe and the republics of former USSR. I love preparing it, especially in cold months, to warm up and get my dose of nutrients from all the hearty vegetables that it is made of. Try it! You won’t regret!
Beef Stew (Optional):
1 ½- 2 lbs beef stew meat, cubed
12-14 cups water
1 tbsp olive oil
1 tsp salt
2-3 tbsp olive oil
1 cup onion, chopped
2 tbsp tomato paste
2 large carrots, peeled and grated
3 large beets, peeled and grated
9 cups beef broth (For a vegetarian version use vegetable stock.)
1/2 small white cabbage, about 8 cups, cored and shredded
2 medium potatoes, peeled and cut into bite-size cubes
1/2 tsp freshly ground coriander seeds (optional)
salt to taste
freshly ground black pepper to taste
1 cup fresh cilantro, chopped
½ cup fresh dill, chopped
2 cups sour cream or Greek yogurt
3-4 garlic cloves, minced
Stew Meat and Broth:
Cook: 2-3 hrs
Heat the olive oil in a large pan. Over medium heat sear pieces of beef on all sides in small batches to insure faster browning and sealing in of juices. Browning of all the pieces at once will create excess moisture which will cause toughening of the meat.
After you finished browning your last batch, add the rest of the stew meat back into the pot and pour over water to cover. Add 1 tsp of salt. Bring it to a boil, then reduce the heat and simmer on low until the meat is tender about 2-3 hours. Skim off any impurities as they rise to the surface of the broth.
Remove the meat from the pot. Strain the broth to get rid of the remaining impurities.
Prep: 20 min Cook: 40 min Total: 1 hr
Heat the oil in a large pan. Sweat the onions over low-medium heat for 5 minutes until softened but not browned. Add the tomato paste, and stir it for 30 seconds.
Add the carrots and beets.
Simmer with the lid on for 10 minutes. Add the cabbage and potatoes, and pour over the broth from the beef stew. Season the soup with salt and pepper. Bring it to a boil. Reduce the heat to low, cover the pot and simmer for 15-20 minutes. Cook until the vegetables are tender. Add the fresh herbs and stew meat, and simmer for 3-5 minutes.
Prep: 1 min
Mix the garlic, salt and yogurt in a small bowl.
Serve the Borsch with a dollop of the dressing.
A delicious alternative to traditional guacamole is guacamole made with roasted pepper and freshly minced garlic. Try it out! You won’t regret it….
I love making soups when the weather isn’t very warm outside; and as the summer decided to slip away unusually early this year, bringing the morning chill and frost with it, the idea of making vegetable soup seamed very inviting.
Russian Potato Salad is another name for Stolichniy Salad (Capital Salad), which is a variation of Olivier Salad. It was created in the 1860s by a Russian chef of Belgian origin (who might have been French), Lucien Olivier, the chef of the prestigious Hermitage restaurant in Moscow. The salad quickly became a staple at the restaurant, and nowadays is popular not only in Russia, but in many other countries….