Reporter’s Notebook: Russian soup and American casserole go well together in winter and spring

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by Tatyana Nyborg
Metro Campus Associate Editor

While living in the United States for 18 years, I have been frequently asked questions about Russian and Soviet history, politics, culture and even weather. I am always happy to share my experience and knowledge of the life and history of the countries of the former USSR.

Recently, my co-workers at The Connection newspaper asked me to share Russian recipes with our readers and them. In response, I asked them to share secrets with me of the American delicious dishes, which the students brought to the holiday office party.
Below are recipes that can embellish any table.

“Borsch” by Tatyana Nyborg, The Connection Metro Campus Associate Editor
Borsch is a Russian beef stew or soup. Prepare the following ingredients for Borsch:
1 lb of beef
1 gallon of water
3 potatoes
Green cabbage
1 white onion
2 carrots
Cooking oil
3 tablespoons of
tomato paste
1 tablespoon of salt
2 green onions
cilantro
dill
sour cream
2 bullion cubes
Step One: Cut beef into small pieces, add a gallon or less of cold water, salt, bullion cubes and boil about an hour or until beef is cooked. Add tomato paste and mix the soup.

Step Two: Cut potatoes into small pieces, cook for 10 minutes. Then, chop cabbage into linear pieces and add to the soup, cook for 5-10 minutes.

Step Three: Chop a half of white onion, shred carrots creating linear, noodle-like pieces, then fry the onion and carrot in cooking oil until the onion turns golden color. Pour the fry mix into the soup.

Step Four: Chop green onions, cilantro, dill and mix the greens on a separate plate.
Serve hot “Borsch” in a bowl or plate, add a table spoon of sour cream and greens on the top of the soup. Put slices of bread on a separate plate for those who prefer to eat a soup with bread (Many Russians prefer that.)

“Borsch” is a great source of vitamin C, A and D. Served hot, it gives a boost of energy in cold weather.

“Cheese Ball” by Jake White, The Connection West Campus Editor
Ingredients:
3 packages of cream cheese
2 packages of thin
sliced honey ham, chopped
1 package of green
onions, chopped
Worcestershire sauce
to taste

Place cream cheese in large mixing bowl with chopped ham and green onions. Add a tablespoon of Worcestershire and mix by hand until all ingredients are thoroughly combined. Stop occasionally to check for taste, and add Worcestershire sauce, a tablespoon at a time, until the desired taste is achieved.

“Green Bean Casserole” by Tommy Hurt, The Connection Southeast Campus Associate Editor
Ingredients:
1 can green beans
2 cans cream of
mushroom soup
1.3 cups of milk
1.5 consort of fried onions
Baking dish

Pour two cans cream of mushroom soup and 1 can of milk into a baking dish. Stir with fork until uniform consistency. Add a can of green beans (drained) and a container of fried onions and mix.

Bake at 350° for 30 minutes.
Top with 1/2 container of fried onions and bake 5-10 more minutes.

“Cherry Dump Euphoria Cake” by Sonora Meadows, The Connection Metro Campus Editor
Ingredients:
1 can (21-ounce) cherry
pie filling
1 can (15-ounce)
crushed pineapple
1 box yellow cake mix
1 stick butter

Method: First, dump crushed pineapple into a 9” x 13” baking dish. Then, dump the cherry pie filling on top.
Add in the dry cake mix next, distributing it as evenly as possible.
Preheat oven to 350 degrees and bake for 45 minutes.

tatyana.nyborg@tulsacc.edu

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