‘Salmon Head Soup’ might not sound appealing to some of you, but wait until you try this Asian fusion soup inspired by my trip to Malaysia. Made with the addition of coconut cream, sambal (spicy chili sauce), and turmeric, this soup is a combination of beautiful colors and amazing flavors….
This recipe was inspired by the delicious lentil soup my Turkish friend prepared for our friends and me during my college years. Since then I have developed my own recipe, which luckily turned out to be a success. I have been making this soup for many years now, not just because it is one of my favorites, but because everyone who tries it falls in love with it….
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.
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.