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Broiled Summer Fruit with Anise-Honey Butter

Fabulous! Highly recommend with vanilla ice cream - perfect summer dessert.

Jun 11, 2012
divaLuba in Recipes

Dilled Salmon Salad

I add lemon juice instead of vinegar - lighter and more distinctive.

Apr 19, 2012
divaLuba in Recipes

Edamame Scordalia

Jul 03, 2011
divaLuba in Recipes

10 Ways to Photograph Food

I think that blurred background and crisp foreground is my favorite at the moment - you get the key ingredient, and the rest is, like in the movies - 'edited'.

Feb 01, 2011
divaLuba in Features

Oven-Roasted Tomatoes

I add whole garlic cloves to the tomatoes, and sprinkle all with thyme (though one can go with basil, or rosemary, or oregano). I also pack the end result in olive oil left from roasting on the tray, and add fresh oil to just cover the tomatoes and garlic in the jar. This should keep over winter in your refrigerator.

Sep 20, 2010
divaLuba in Recipes

Coffee + Salt

I started adding salt to my ground coffee in the filter a few months ago, after a friend recommended it. It reduces the bitterness/acidity and I feel that the taste becomes smoother and richer, if you would. I've been adding cinnamon (a dash in the filter over the grounds) for years, and everyone always raves about our coffee (sweetness spice also counteracts the bitterness). Salt and cinnamon - not bad, as long as you are not watching your sodium intake. If you do, try just the cinnamon.

Jan 22, 2010
divaLuba in General Topics

Borscht

Ok, DaveMik, here it is:

I would like to add that this is just one of the many recipes out there, so if you like pre-fried or roasted ingredients, this is not the one: my Mom would only fry anything if there was absolutely no other (healthier) way of cooking something. Hence, this recipe is an all-boiled one, which makes cooking easier and calorie count lower. I digress.
This recipe will make a large pot of Borscht, but you could easily half or quarter the ingredients. However, if you are not like me, and actually have some room in the freezer....

In order of appearance:

6-quart pot
2 lb of beef shanks, bone-in. If you prefer a vegetarian version of this recipe, omit the beef and start with boiling water with the beets. All other steps remain the same.
1-2 whole medium onions, outer shells removed
Water to measure 2/3 of your pot's size with onions, beef and beets in it (just about 4 quarts)
6-8 small to medium beets, peeled (try finding them in somewhat uniform size, because of cooking time differences)
1 lemon, halved
Empty shell of 1 egg, broken in half, smaller pieces of broken shell removed (if any) - it is used to clarify the beef broth. No need to use in a vegetarian version of this recipe.

4-6 medium white or yellow potatoes, peeled and bite-size cubed
2-3 medium carrots, peeled and thinly sliced (not paper-thin)
1/2 green and 1/2 red sweet pepper, cored and jullienned
1small or 1/2 large head of cabbage, cored and outer leaves removed, thinly shredded
2-3 whole bay leaves
12-15 whole black peppercorns
2-3 medium to large tomatoes, cored and chopped
Salt, peppers (black, white, paprika, cayenne - whichever you prefer), and sugar to taste
Pinch of cinnamon (optional)

4-5 cloves of garlic, finely minced or pressed with garlic press
5-6 stalks of dill (leafy parts) finely chopped, halved
5-6 stalks of parsley (leafy parts) finely chopped, halved

Serve with sour cream and chopped dill & parsley on the side.

1. Wash the beef shanks in cold water to remove any small pieces of bone. Bring water, beef and onions to boil, then turn heat to low and let it boil for 15 minutes. Remove the beef shanks, cool.
2. Add beets to your broth and bring it to boil, then reduce heat to low and cook for 20 minutes, or until beets can be easily pierced with a fork. Remove the beets, cool.
3. Drop the eggshell in the broth. Let simmer on low for 2-3 minutes. Squeeze half of the lemon into your broth - it helps to preserve the color of other vegetables, so you don't have them all looking like beets. Oh, aesthetics! Return heat to medium-high and add potatoes and carrots. **
**Every time you add an ingredient, you may raise the heat to get it cooking faster, but never really boil the soup - it should be at medium simmering point at all times. Wait 5-7 minutes between additions.
4. Add green and red peppers.
5. Remove bone and fat from the beef. Cut meat into the bite-size pieces, drop back into the broth.
6. Julienne half of your beets, drop them back into the broth.
7. Squeeze the second half of the lemon into the broth and put both halves in it. Drop in the peppercorns and bay leaves. Add cabbage, salt, pepper(s), sugar, and cinnamon (optional) to taste. Let simmer for 10-15 minutes.
8. Add tomatoes and garlic on the top of the cabbage, let simmer for 5 minutes. Meanwhile, grate remaining beets on a large grater.
9. Remove onions, eggshell and lemon halves from the broth. Stir in the grated beets, let simmer for 5-7 minutes. Adjust the seasoning.
10. Add the half of the dill/parsley mixture. Turn the heat off and let stand at least 30 minutes before serving.

Borscht, like many other cooked/stewed vegetable dishes, is better eaten the next day, because the flavors mix more thoroughly. But if you are like me, then again, it's really hard to wait...

Add a dollop of sour cream (or heavy cream, if you prefer, or none of the above, though you have to sign a disclaimer that you are doing so at your own risk), sprinkle with dill/parsley mixture, freshly cracked black pepper, and serve with a good crusty bread.

I hope you enjoy it as much as I do.

Dec 26, 2009
divaLuba in Recipes

Borscht

I am from Russia, and we have a saying: there are as many Borscht recipes as there are women. True. Over the years I have seen and tried many of them (recipies, that is),but I am still partial to the one that my mother makes. It is chunky, beautiful colored, and absolutely to die for. And, if anybody is interested, I wouldn't mind sharing the recipe, though it is not an easy one (though not overwhelmingly difficult, either).

Jun 09, 2009
divaLuba in Recipes

Crispy Creole Tilapia

May 29, 2009
divaLuba in Recipes