Another famous Slavic dish, this delicious beetroot soup can be adjusted indefinitely. In Poland, borsch is liquid, like vegetable stock made with beet, served without the vegetable pieces. Our soup is pretty thick, loaded with shredded organic root vegetables and cabbage.
We enjoyed our borsch with a big dollop of plain soy yogurt, sprinkled with plenty [...]
This is a Russian dish that’s usually made with meat or sausages. We had Wheaty’s spicy seitan Frankenberger sausages, but I’ve made this with fried tofu before. Heikki said that the Wheaty sausages were a bit too dominant in this dish, and I kind of agree - tofu allows for other flavors to stand [...]
It might seem that all we have eaten lately is beets and arugula. Partly true, and here is another variation of the perfect combination of potatoes and beets. Here’s something we had on Saturday, and will have in the future since we still have a bunch of beets in the fridge.
There’s some fresh arugula and [...]
This is a perfect autumn soup. The intense color and the simple, earthy flavor of this soup made us feel all happy inside.
What we put in the soup:
about 10 smallish potatoes
about 8 smallish beets
1 onion
4 cloves garlic
1-2 teaspoons horseradish paste (or freshly grated horseradish, maybe a little bit less)
1 vegetable stock cube
1 dl (or about [...]
