Ukrainian Pork Borscht

Many of my Ukrainian friends have said that borscht can be made in many different ways. 

It really depends on where you are from.

 I didn't realize how many different varieties there are. All I ever had was a pureed cold version.

  Some recipes call for beef, spicy sausage, pork, and meatless.

Some soups were pureed but some chunky. I also noticed many reviews suggesting no tomatoes, 

but some highly recommend it. I was intrigued to make this soup with the pork, 

and I am so happy I did.    Chunky bites of pork and beets in a vinegar-based tomato broth.  

The pairing of these ingredients is just unique.

Ukrainian Pork Borscht

Ingredients:

8 country-style ribs, boneless

1 cup carrots, diced

2 cups red potatoes, cubed, 

1 cup leeks, sliced

2 cloves, garlic, minced

2 TBS tomato paste

5 cups cooked beets

1 cup tomatoes, diced

2 cups cabbage, chopped

2 cups beet juice, unsweetened or sweetened

2 cups beef broth

sour cream

fresh dill

Directions:

1. In a large dutch oven or stockpot heat 2-3 TBS olive oil on med/high heat. Saute ribs, browning on all sides, approx. 10 mins. Remove from pot and let sit for 10 mins. Cut into bite-size chunks.

2. To the pot, stir in carrots, potatoes, and leeks. Cook for 5 mins. Add garlic and paste and cook for 2 mins.

3. Stir in beets, tomatoes, cabbage, juice, and broth. Stir in cubed pork. Cover and simmer for 20 mins or until veggies are soft. Serve with sour cream and fresh dill.

serves 12

Caribbean Meatball Papaya Stew

Caribbean Meatball Papaya Stew

This recipe is fantastic.  It has all the flavors you would

expect in a Caribbean stew.  Both the meatballs and the stew have

that smokiness from the cumin and slight sweetness from the papaya.  If papaya

is hard to find in your area, you may substitute it with another fruit, such as

pineapple, mango, or honeydew.  You can also use ground meat, such as

beef, lamb, or turkey, in this recipe.  But at some point, these Caribbean-style 

meatballs are a sure definite to make.  

Ingredients:

1 red bell pepper, diced

1 cup onions, diced

3 cloves garlic, minced

2 tsp cumin

1/2 tsp nutmeg

2 tsp curry powder

4 TBS tomato paste

2 cups red skin potatoes, cubed

4 cups beef broth

meatballs:  See recipe

1 cup black beans

2 cups papaya, cubed

1/4 cup cilantro, chopped

Directions:

1.  In a large dutch oven pot, heat 2 TBS cooking oil on med/high heat.  Stir in peppers and onions.  Cook for 5 mins.  Season with salt and pepper.  Stir in garlic and spices and cook for another 2 mins.  Stir in tomato paste and cook for another 2 mins.  

2.  Add potatoes and broth.  Reduce temperature to med/low.  Cook for 20 mins or until potatoes are

 done.   

3.  Add meatballs, beans, papaya, and cilantro.  Stir, carefully not to break meatballs.  Simmer for 8-10  mins.

Caribbean Meatballs:

1/2 cup breadcrumbs, seasoned

1 egg, beaten

1 TBS Tamari (soy sauce)

1 tsp cumin

1/4 tsp nutmeg

1/2 tsp onion powder

3 TBS cilantro leaves, chopped fine

1 lb ground beef, lean

Directions for meatballs:

1.  In a medium-size bowl, add crumbs, egg, and soy sauce.  Stir to blend together.  Let sit for 10 mins.

2.  Add spices to bowl, stir together.  Fold beef into bread mixture.  Roll into 1-inch balls

3.  Heat a skillet with cooking oil.  Drop meatballs into the hot oil.  Brown on all sides, approx. 5-6 mins.

Italian Eggplant Stew (Caponata)

Caponata is an Italian eggplant stew.  It is typically served on toasted bread.  It can also be served with pasta or rice.


Ingredients:
1 large Eggplant, cubed and roasted with skin
2 TBS olive oil
1 small can anchovy, drained
1 cup diced celery, diced thin
1 medium red bell pepper, diced
1 cup sweet onion, chopped
4 cloves garlic, peeled and minced
1/4 cup red cooking wine
1 cup assorted olives, sliced (black, kalamata, green)
1/4 cup capers
2 (28 ozs) cans crushed tomatoes
3 large basil leaves, chopped
1/4 cup parsley leaves
1/4 tsp red pepper flakes
1 cup golden raisins
1/4 cup pinenuts, toasted
Parmesan cheese, optional

Directions:
1. Preheat oven to 350 degrees.  Cube eggplant into 1-inch pieces.  Place on a baking sheet and drizzle with olive oil.  Season with salt and pepper.  Roast in the oven for approx. 25 mins.
2.  Add 2 TBS olive oil to a large stockpot.  Heat on med/high.  Add the anchovies and saute until melts down.  Add celery, peppers, onions.  Saute until soft, approx. 8 mins.
Add garlic and saute for an additional 2 mins.  Deglaze pan with cooking wine, stir.  Add roasted eggplant, olives, capers, tomatoes, basil, parsley, pepper flakes, and raisins.  Stir, reduce heat and simmer for 60 mins.
3.  Toast pinenuts on 350 degrees until lightly browned, approx. 2-3 mins.  Serve on top of the stew with parmesan cheese.



Serve on Bruschetta, as side dish or with pasta

Mediterranean Sausage Chili

This recipe was created for a contest using Ragu Sauce.  

Ingredients:

4 TBS olive oil

4 TBS butter

1 lb Mild sausage

1 medium onion, chopped

4 stalks celery, chopped

4 large cloves garlic, chopped

1 large jalapeno, diced fine

1 tsp cumin

1 tsp chili powder

1 tsp coriander 

24 ozs chunky (tomato, garlic and onion) sauce

15 oz can black beans, drained and rinsed

15 oz can garbanzo beans (chick peas), drained and rinsed

1/2 tsp salt

1/2 tsp coarse black pepper

1 cup cilantro, chopped

12 ozs chicken broth (low sodium)

Directions:

1.  Add oil and butter to large skillet.  Heat on med/high heat for approx 2-3 mins.  Add sausage links.  Cook until done, rotating to brown on all sides (approx 10 mins).  Remove from skillet. Cut into bite size pieces. Cover and reserve.

2.  In same skillet with oil add onions and celery, stir.  Saute until brown (approx 10 mins).  Add garlic and jalapeno.  Stir and saute for additional 3 mins.

3.  Add all remaining ingredients to skillet.  Stir and reduce temperature to medium/low.  Simmer for approx 20 mins.  Add sausage and simmer for additional 10 mins.  

Makes 4 servings

Wild Rice and Beef Cheesy Soup

Ingredients:
2 c wild rice, cooked
4 tbs Canola Oil
2 lbs beef stew chunks
1 1/2 c celery, chopped
1/2 large spanish onion, chopped
3 cloves garlic, chopped
3 tbs flour
1/4 c balsamic vinegar
32 oz beef broth
2 c frozen peas, thawed
1/4 c fresh parsley, chopped
1 c shredded mild cheddar cheese

Directions:
1.  In large skillet add oil.  Heat on med/high heat
2.  Add beef.  Season with salt and pepper.  Sear until brown on all sides (approx 10 mins).
3.  Add celery, onions and garlic.  Saute 10 mins.  Stir
4.  Sprinkle flour over top to meat and veggies.  Stir and saute for approx 5 mins.
5.  Deglaze pan with balsamic vinegar.  Scape bottom of pan to loosen any stuck pieces of meat or veggies.
6.  Add beef broth and peas.  Stir and simmer until thickened (approx. 20 mins)
7.  Add parsley and cheese.  Stir or whisk cheese into broth until dissolved.  Serve in individual bowls.  Top with 1/4 cup of wild rice. 

Serves 6
 

Lamb Stew

2 lbs Lamb Stew meat

1/4 cup cooking oil

1 large onion, chopped

3 stalks celery, chopped

3 large carrots, peeled and sliced

3 large potatoes, peeled and cubed

3 cloves garlic, chopped

2 Tbs flour

1-2 Tbs beef paste

4-5 cups water

1 Tbs fresh rosemary

1/4 cup cilantro, chopped (plus for garnish)

cherry tomatoes, for garnish

In large pot heat oil on medium.  Add meat, onion, celery, carrots, potatoes, garlic.  Saute until meat is brown.  Add flour and beef paste, stir.  Add water, rosemary and cilantro.  Simmer on low until thickens and vegs are cooked (approx. 1 hour)  Garnish with cherry tomatoes and extra cilantro