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Showing posts from January, 2004

Caraway Cabbage, a Finnish Recipe

Cabbage lovers, oh my, you're going to love this cabbage. Thanks to the tomato, it's got a pretty pink color but what really makes it special is the texture. Really and truly, it's almost like noodles. Really.Truly. This is one of my oldest recipes, brought home from Finland when I lived there for a year as an exchange student. Terve – enjoy! This week’s recipe is from the far-north country of Finland where once upon a time, before the marvel of the modern food distribution system, the selection of fresh vegetables became sparse during long winters.Rich in Vitamin C and inexpensive, cabbage was a winter-vegetable standby – but here is prepared in a new way, cooked on top of the stove with tomato, onion and caraway. Sautéed in butter, the cabbage softens until almost noodle-like in texture, though more flavorful.If you’re in a rush, use a bag of pre-cut coleslaw cabbage. That said, chopping up a cabbage yourself just before cooking seems to better release the cabbage’s own …

Karelian Borscht:
a Finnish - Russian Beet Borscht Soup

A Russian beet borscht soup recipe, made extra hearty with sausage and a swirl of sour cream but also especially earthy and delicious as a vegetarian borscht. First published in print in 2004, updated and republished in 2015 for a little weekend cooking inspiration. Beet lovers, welcome to beet heaven!
COMPLIMENTS!
"... it was delicious, thank you ..." ~ rog peppe
Winter is the perfect time of year for large kettles of hearty soups and stews. Bubbling on the stove, they fill a home with an earthy, smoky aroma that seems to proclaim, “There may be snow and cold outside but we’re warm in here.”The country of Finland is known for snow and cold. I was fortunate to call this northern land home while an exchange student and hold its people – and its food – close to my heart. This borscht recipe comes from Karelia, a small piece of land along the Baltic Sea ceded by Finland during World War II to what was then the Soviet Union and is now the most western part of Russia. The recipe …

Low Fat Vegetable Soup

An all-vegetable soup, packed with flavor but made without added fat. This soup is similar to the Weight Watchers Zero-Point Soup. It's a Weight Watchers favorite but tasty for everyone, not just those who follow Weight Watchers. Vegan too!
COMPLIMENTS!
"This is great soup!" ~ Dorry
Is anyone else feeling less than svelte after indulging during the holidays? If we’re like millions of Americans, our resolutions for 2004 call for less food and more exercise.As we downsize, this soup will satisfy our yearning for filling, full-flavored fare. It keeps well in both fridge and freezer so keep plenty on hand for fast lunches and light suppers.This recipe has no added fat – and needs none.When making it for the first time awhile back, I employed the standard trick to reduce fat while enriching the flavor in soups and stews.It’s a simple thing, no "trick" really: simply sauté the garlic and onions in a tablespoon of olive oil (typically less than specified) to a deep gol…