I thought (and you confirmed) Russian cuisine may be interesting for you. So, I decided to write few posts, and this one is the first.(It’s my first tutorial, and first try to write a recipe in English. Please, correct all my mistakes!)
We will cook a “Shakhtyorsky” soup. This is not Russian but USSR cuisine. This dish has a very interesting history: in 50s in Siberia a secret underground military facility was building; it was very cold and frosty, so kitchener have to cook very nourishing, heating and cheap dish for builders (cause the facility was underground they were in jest called “colliers” - “shakhtyor” in Russian). And kitchener invent this soup. We like it!
Onion – 1 large (or half of a giant one
Carrot – 1 large
Potatoes – 500-700gr, as you wish
Half-smoked sausage (like Pepperoni) – 200-300gr
Vegetable oil (sunflower for original recipe, but I prefer olive)
Buckwheat – 3-4Tbsp (It’s the most important! I know it’s hard to find it in your countries. If there is no Russian food shop near your house, you can use corn grits, but I recommend to try to find a buckwheat).
Salt, pepper, laurel, green onion, dill, parsley, garlic – I used dried ones.
So, let’s begin.
Peel and cut the carrot. You can use the grater, but I like this variant more.
Cut the onion.
Fry onion and carrot with oil and all spices (except the salt). This mixture called “pojarka”
Until your pojarka is frying, peel potatoes and cut it.
Boil 3-3,5 litres of water. Add salt, potatoes and buckwheat there and cook it about 15 minutes. If you use corn grits, cook it about 20-25 minutes, and only then add potatoes and cook 15 minutes else. Cut the sausage until it is cooking.
Add sausage, pojarka and laurel to the casserole and cook soup in 2-3 minutes.
That’s all! Now turn on Beatles – Back To USSR and enjoy your “Shakhtyorsky” soup. I hope you will like it
Please, write if you cook it