Here comes another edition of Meal to Share. It is becoming something that I look forward every month. This month, we are travelling to Russia. This is a unknown territory to me. What is Russian cuisine? The first thing that pop to mind is caviar! Sorry, no caviar this time but this meal is simple but very yummy! It will be so perfect for the winter months ahead.
So here goes!
Agnes (Off the Spork) made borscht which is a very thick beetroot soup with beef. I love the deep red colour of the beetroot. I think I need to make it when the weather gets colder. Looks so yum!
Celeste ( from Berry Travels) beef stroganoff as the mains. I am so tempted to make this now. Looks absolutely delicious and the plating is perfecto
I made kissel for dessert. It is a fruit soup and can be enjoyed by itself after a meal or if it is further thickened, it can be used as a sauce for puddings, pancakes or ice cream. You can also add red wine or dried fruits. A very versatile recipe that can be used in many ways.
What other Russian desserts can you think of? Please share.[print_this]
Recipe taken from Permacultured.
- 1 cup of chopped Rhubarb
- 1 orange, 1/2 chopped and 1/2 juiced
- 40g of brown sugar
- 2tbsp of honey
- 3 cups of water
- 1/2tbs of grounded ginger
- 2 tablespoons of corn or potato starch
- Boil Rhubarb in water for 15-20 minutes. At this point it will become soft and mushy. You can either leave it as is or put it though a strainer to take out the pulp.
- Dissolve starch in a little bit of warm water and add to Rhubarb brew.
- Bring to boil and set aside.