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Borscht & Beef

Borscht & Beef Stroganoff These delicious and hearty recipes celebrate the best of traditional Russian home cooking BORSCHT Russian babushkas pride themselves on passing down home-cooking skills to the next generations. Originally Ukrainian, this vibrant soup is, like most soups in Russia, traditionally topped with sour cream and chopped dill. Served warm in winter, it is a satiating classic; served cool in summer, it is a refreshing treat. SERVES 4 3 pt (1.4 L) chicken stock 3 potatoes, peeled and chopped ½green cabbage, finely shredded 3 tbsp olive oil 3 medium beets, peeled and chopped 1 red onion, finely chopped 3 tbsp tomato purée 2 bay leaves 1 lemon 3 tbsp dill, chopped and divided Salt and pepper 2 oz (55 g) sour cream 1‌ Heat the stock in a large pot and add the potatoes. Bring to a simmer and cook for about 15 to 20 minutes until tender. Add the cabbage and cook for another 5 minutes. 2‌ Meanwhile, heat the oil in a frying pan and gently sauté the beets and red onion until soft, then stir in the tomato purée. Transfer the contents of the pan into the stockpot and stir, adding the bay leaves, a good squeeze of lemon juice and two tablespoons of dill. 3‌ Season well with salt and pepper to taste and simmer for another 15 minutes. 4‌ To serve, ladle into bowls and garnish with sour cream and remaining dill. 80 VIKING.COM EXPLORE MORE

RECIPES BEEF STROGANOFF Russian dishes tend to be warming and hearty, and stroganoff, a staple since the mid-19th century, is no exception. Serve with extra sour cream, like a real Russian. SERVES 4 1½ lb (680 g) stewing beef Salt and pepper to taste 4 oz (115 g) butter 1 small bunch scallions, chopped 2 tbsp flour 9½ fl oz (280 ml) beef stock 2 tsp Dijon mustard 6 oz (170 g) mushrooms, sliced 5 fl oz (150 ml) sour cream, plus extra for garnish 5 fl oz (150 ml) white wine 1‌ Trim any excess fat or gristle from the meat. Season generously with salt and pepper. 2‌ Melt the butter in a large pan and add the beef, searing on medium-high heat until browned on all sides, then turn the heat down and push the beef to one side of the pan. Add the scallions and cook for around 5 minutes until softened. 3‌Sprinkle the flour over the meat and scallions, and stir everything together. Make sure the flour is completely absorbed, then pour in the stock and bring to a boil, stirring constantly. 4‌Lower the heat and stir in the mustard, then cover and simmer for an hour, or until the meat is tender. 5‌Ten minutes before serving, stir in the mushrooms, sour cream and white wine. Season to taste and serve. EXPLORE MORE VIKING.COM 81