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rootofnewt) wrote2003-02-23 07:07 pm
rootofnewt) wrote2003-02-23 07:07 pm
Soup
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xiane, who loves apricots.
mactavish, I really think the tomatoes in this could be skipped--they add more color than flavor.
red_frog, there are some meat recipes in this cookbook boy would like to try. Maybe you and he should talk about it. I don't know if you've tried any yet.
Armenian Lentil and Apricot Soup
Vospapur
from Please to the Table: The Russian Cookbook, by Anya von Bremzen and John Welchman
3 TB olive oil
1 large onion, finely chopped
2 large cloves garlic, finely chopped
1/3 cup dried apricots, chopped
1 1/2 cups dried split red lentils, rinsed thoroughly
5 cups Chicken Stock or canned broth (I used no-chicken broth)
3 medium size fresh, ripe plum tomatoes, peeled, seeded, and chopped
1/2 tsp ground cumin, or more to taste (i used a heaping 1/2 tsp)
1/2 tsp dried thyme
salt and freshly ground black pepper, to taste
2 TB fresh lemon juice, or more to taste (i used bottled organic, as my hands didn't want to squeeze a lemon after chopping things, as it was, I had to ask boy to chop the apricots)
chopped fresh parsley, for garnish (skipped/forgot)
1. In a large soup pan, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté, stirring occasionally, until the onion is soft, about 12 minutes.
2. Add the lentils and stock. Bring to a bil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes (in my experience, red lentils cook in 20 min or less).
3. Stir in the tomatoes, cumin, thyme, and salt and pepper. Simmer, covered, for another 10 minutes.
4. Remove half the soup and purée it in a food processor (blender). return the purée to the pot, stir a few times, then season with the lemon juice and additional salt/pepper, if necessary. Simmer, stirring, for two to three minutes longer.
5. Serve sprinkled with parsley.
Serves 6
I'm reheating it now. It works very well, just remember to STIR well before/during reheating, as the lentil solids settle at the top while it's in the fridge.
We ate the rest of the pirozhki I made. boy loved the apricot ones and I ate my mushroom-smetana ones greedily. I splurged on a mix of "wild" mushrooms before I knew our super strict tight spend-no-money-for-two-weeks budget and they made ALL the difference. I finally managed to make a mushroom pirozhok that tastes like the ones I ate in Russia. YUM.
I'm currently making more fillings for the rest of the dough. I have cabbage/egg cooling and will boil up some potatoes soon for potato/onion/cheese. If I have extra dough, I'll make up something with quorn.
xiane, who loves apricots.mactavish, I really think the tomatoes in this could be skipped--they add more color than flavor.red_frog, there are some meat recipes in this cookbook boy would like to try. Maybe you and he should talk about it. I don't know if you've tried any yet.Armenian Lentil and Apricot Soup
Vospapur
from Please to the Table: The Russian Cookbook, by Anya von Bremzen and John Welchman
3 TB olive oil
1 large onion, finely chopped
2 large cloves garlic, finely chopped
1/3 cup dried apricots, chopped
1 1/2 cups dried split red lentils, rinsed thoroughly
5 cups Chicken Stock or canned broth (I used no-chicken broth)
3 medium size fresh, ripe plum tomatoes, peeled, seeded, and chopped
1/2 tsp ground cumin, or more to taste (i used a heaping 1/2 tsp)
1/2 tsp dried thyme
salt and freshly ground black pepper, to taste
2 TB fresh lemon juice, or more to taste (i used bottled organic, as my hands didn't want to squeeze a lemon after chopping things, as it was, I had to ask boy to chop the apricots)
chopped fresh parsley, for garnish (skipped/forgot)
1. In a large soup pan, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté, stirring occasionally, until the onion is soft, about 12 minutes.
2. Add the lentils and stock. Bring to a bil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes (in my experience, red lentils cook in 20 min or less).
3. Stir in the tomatoes, cumin, thyme, and salt and pepper. Simmer, covered, for another 10 minutes.
4. Remove half the soup and purée it in a food processor (blender). return the purée to the pot, stir a few times, then season with the lemon juice and additional salt/pepper, if necessary. Simmer, stirring, for two to three minutes longer.
5. Serve sprinkled with parsley.
Serves 6
I'm reheating it now. It works very well, just remember to STIR well before/during reheating, as the lentil solids settle at the top while it's in the fridge.
We ate the rest of the pirozhki I made. boy loved the apricot ones and I ate my mushroom-smetana ones greedily. I splurged on a mix of "wild" mushrooms before I knew our super strict tight spend-no-money-for-two-weeks budget and they made ALL the difference. I finally managed to make a mushroom pirozhok that tastes like the ones I ate in Russia. YUM.
I'm currently making more fillings for the rest of the dough. I have cabbage/egg cooling and will boil up some potatoes soon for potato/onion/cheese. If I have extra dough, I'll make up something with quorn.
no subject
That sounds both delicious, and very reminicent of something Patrick used to make at Rev Soup, which was a favourite of mine.
I see some kitchen experimenting in my future!
:)
no subject
no subject
a gaming/food event would rock. i'd like that very much.
8
no subject
Let's think about timing. This coming weekend is booked, but maybe next Friday if that would work for you. I'll have my secretary call your secretary, and all that. And tell your boy to think about which recipes most appeal to him, 'kay?
no subject
My secretary wants to know where you store your secretary.