Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
You cannot have too many beetroot recipes, can you?
Ok, I know that people who dislike beetroot might disagree with me, but now, in the midst of dark and cold winter, this wholesome root vegetable is a rather heavily used ingredient in our kitchen. We both like it, you see - both the earthy flavour and the gorgeous colour. This particular soup has a definite North-Eastern European feel to it because of caraway seeds and horseradish, so it's quite distinct from the previous beetroot soup recipes I've blogged about (e.g. Beetroot Soup with Goat's Cheese and Delicious Vegetarian Borscht). The recipe is adapted from the sunny Australia, however: Better Homes and Gardens.
Note that I'm obviously in the mood for some horseradish kick these days - it's my third horseradish dish in a week, following the Coconut and Tomato Soup with Horseradish and the Fierce Smoked Mackerel Spread on rye bread.
Enjoy!
Creamy Beetroot Soup with Horseradish and Caraway
(Kreemjas peedisupp mädarõikaga)
Serves 4
1 Tbsp vegetable oil (I use rapeseed oil)
1 small onion, chopped
750 grams beetroot, grated coarsely
1 Litre vegetable bouillon
2 tsp caraway seeds, toasted
2 Tbsp grated horseradish (fresh is best, canned will do)
200 ml sour cream
salt
freshly ground black pepper
Heat the oil in a large heavy-bottomed saucepan. Cook the onion over low heat for 10 minutes until soft.
Add the beetroot, vegetable stock and caraway seeds and bring to the boil. Reduce the heat and simmer, partially covered, for 40 minutes, until beetroot is very soft.
Leave to cool and process in batches until smooth. (For extra smooth result, press through a fine sieve as well).
Return to the pan and re-heat gently.
Stir in the horseradish and sour cream before serving.
Garnish with a dill sprig.
Ok, I know that people who dislike beetroot might disagree with me, but now, in the midst of dark and cold winter, this wholesome root vegetable is a rather heavily used ingredient in our kitchen. We both like it, you see - both the earthy flavour and the gorgeous colour. This particular soup has a definite North-Eastern European feel to it because of caraway seeds and horseradish, so it's quite distinct from the previous beetroot soup recipes I've blogged about (e.g. Beetroot Soup with Goat's Cheese and Delicious Vegetarian Borscht). The recipe is adapted from the sunny Australia, however: Better Homes and Gardens.
Note that I'm obviously in the mood for some horseradish kick these days - it's my third horseradish dish in a week, following the Coconut and Tomato Soup with Horseradish and the Fierce Smoked Mackerel Spread on rye bread.
Enjoy!
Creamy Beetroot Soup with Horseradish and Caraway
(Kreemjas peedisupp mädarõikaga)
Serves 4
1 Tbsp vegetable oil (I use rapeseed oil)
1 small onion, chopped
750 grams beetroot, grated coarsely
1 Litre vegetable bouillon
2 tsp caraway seeds, toasted
2 Tbsp grated horseradish (fresh is best, canned will do)
200 ml sour cream
salt
freshly ground black pepper
Heat the oil in a large heavy-bottomed saucepan. Cook the onion over low heat for 10 minutes until soft.
Add the beetroot, vegetable stock and caraway seeds and bring to the boil. Reduce the heat and simmer, partially covered, for 40 minutes, until beetroot is very soft.
Leave to cool and process in batches until smooth. (For extra smooth result, press through a fine sieve as well).
Return to the pan and re-heat gently.
Stir in the horseradish and sour cream before serving.
Garnish with a dill sprig.
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