soup

French Onion Soup

BEST SOUP – French Onion soup (classical SIMPLE recipe)

Unlike many people, I absolutely LOVE soups, and French Onion Soup is definitely my favourite. I remember just where and when was the first time I’ve tried it… It was back in 2014, on a cold and rainy Toronto evening. I was visiting my friends in Canada and doing some touristic things, when I got lost and came across a small cosy French bistro. I tried my first onion soup there and then, that was love from the first sight, and there was no turning back for me anymore… So, now I’m so excited and glad to share with you the recipe of my favourite soup. Surprisingly, it’s actually quite simple and straight forward. Enjoy and let me know your feedback, I’ld love to hear it! [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Preparation time: 10 min Cooking time: 60 min Per servings: 6 Ingredients: 60 g Butter 1 1/4 kg Onions (sliced thinly) 3 1/4 L Beef stock (you can also replace or combine it with Chicken stock) 60 g Sherry (optional) Salt (to taste) Pepper (to taste) Bread (sliced) Gruyere cheese (coarsely grated) Equipment & tools: Chefs knife Grater Oven with a tray Large stock pot Directions: Saute onions with butter in a stock pot on low heat. Cook for 30 min to reach the caramelized state. Onions must be golden and not burned. Add stock to onions and cook for another 20 min on medium heat (slightly simmering). Pour some veg. oil over the bread and bake in the oven (at 450F) for app. 10 min until golden and crisp. Once the soup is done, turn the oven to broil. Pour some soup into ramekins (2/3 of the way), cover the surface with croutons and spread the cheese on top. Broil for 5 min, until all the cheese is melted and golden brown. Serve immediately. If you want to learn how to make Russia’s most famous soup (Borscht), click HERE. You can also see more of my video recipes HERE.

BEST SOUP – French Onion soup (classical SIMPLE recipe) Read More »

Borscht soup

Borscht soup – vegan version

Borscht soup is probably the main staple of Russian/Soviet cuisine. Most people are at least vaguely familiar with Borscht, a strange red soup, best consumed in paring with Vodka… Well… but have you heard of the vegan Borscht? Easy! Follow my recipe below and you will be amazed how delicious the veganized version of this traditional soup could be. Preparation time: 30 min Cooking time: 40 min Per servings: 6 servings Borscht ingredients: 3 medium size yellow potatoes (peeled and cut in small cubes) 2 medium size carrots (peeled and grated) 1 medium size onion (peeled and small cut) 1 large beetroot (peeled and grated) 100 g kidney beans (soaked overnight) 150 g pickled cabbage 2 L vegetable stock 1 tbsp tomato paste 1 tbsp kosher salt 3 tbsp vegetable oil Equipment & tools: 1 frying pan 1 large pot 1 grater 1 peeler Directions: Pour the vegetable stock in the pot, add pre-soaked beans and pickled cabbage. Simmer on medium heat until the beans are fully cooked. Meanwhile, prepare all the rest of the mise en place for Borscht: peel and grate/cut the vegetables. Saute the vegetables separately, since they take varying times to get fully cooked. First saute onions. Once done, remove them the frying pan, then saute carrots and beetroot separately. Finally saute all the vegetables together. Add tomato paste and saute a little longer. By this time, beans should be just cooked. Add potatoes to the pot and cook until doneness. Once potatoes are cooked, add the sautéed vegetables mix to the pot, mix and simmer for 5 min. Season Borscht with kosher salt to taste and ENJOY! *Borscht soup is best enjoyed on the next day, once all the flavours rich their peak. ** Borscht tastes better if you add a little sour cream (use the vegan sour cream for this veganized versions, of course). [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] For an another awesome vegan soup recipe, click HERE. You can also see more of my video recipes HERE.

Borscht soup – vegan version Read More »