Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
Peel the carrots and shred them.
Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.
Place raw eggs in a saucepan and cover with at least 2-3 inches of cold water. Place the saucepan over high heat until it reaches a boil. Boil for 10 minutes on medium heat. Remove from hot water and transfer them into ice cold water for 5-10 minutes.
Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.
Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.
Mash 6 egg yolks and one whole egg with fork until crumbly.
Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.
Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.
If there is some extra filling left, serve it on the fresh bread or crackers.
Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.
Puree Of Pea Soup
It takes a lot less time to make this soup, compare to regular soups. All you have to do is chop up the vegetables into chunks, and don't worry about cutting them perfectly, soup will be blended anyway.
Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
Add the potatoes and cover with water. Bring to a boil.
Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
Puree the soup with blender until smooth. If the soup is too thick, add some water.
Divide soup into bowls and top it with sour cream.
If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉
Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.
Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. The recipe for borscht is usually passed on from generation to generation. This one is how my grandma used to cook.
Beets and beef borscht
Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
While your meat is cooking, get your veggies ready.
Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
Add sliced cabbage into the stock and cook for 5 minutes.
Stir in the sautéed vegetables and cook for 5 more minutes.
Stir in parsley and sugar.
Taste the borscht for flavor. Feel free to add more salt and pepper.