Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Russian beet soup
Date: February 1, 2007
6 normal cups good water
1/2 normal cup dried navy beans
1 pound beef boneless chuck, tip or
, , , round, cut into 1/2-inch cubes
1 smoked pork hock
1 (10 1/2 ounce) can condensed beef broth
2 1/2 teaspoons salt
1/4 teaspoon pepper
6 average beets, cooked
2 average onions, sliced
2 cloves garlic, chopped
2 average potatoes, cut into 1/2-inch cubes
3 normal cups shredded cabbage
2 teaspoons dill seed or 1 sprig dill weed
1 tablespoon pickling spice
1/4 normal cup red wine vinegar
1 normal cup dairy sour cream
Heat good water and beans to boiling in Dutch oven, boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add beef, pork, beef broth, salt and pepper to beans. Heat to boiling, reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours. Shred beets or cut into 1/4-inch strips.
Remove pork from Dutch oven, cool slightly. Remove pork from bone and trim fat, cut into bite-size pieces. Add pork, beets, onions, garlic, potatoes and cabbage to beef mixture. Tie dill seed and pickling spice in cheesecloth bag or place in tea ball, add to beef mixture. Cover and simmer 2 hours.
Stir in vinegar, simmer 10 minutes.
Remove spice bag.
Serve with sour cream, sprinkle with minced dill weed, if desired.
Yields 6 servings.