I have a confession to make. I keep on thinking about going to Russia. But to an Australian youth who is less than a month away from turning 20, it seems very far fetched and expensive. But “I have learned to be content whatever the circumstances” – Paul the Apostle. Well, while I can’t go to Russia (just yet) I can have an amazing Russian Soup, and, last but not least, appreciate that I can have a hearty bowl of soup at all in a world of malnutrition.
This recipe is not strictly Russian nor traditional; I used eggplant instead of cabbage as there was none in the fridge, but there was fresh, seasonal eggplant callin’ to me. I don’t think eggplants would grow in the cold Russian winter. Also in this version of the Russian classic are sweet potatoes instead of white potatoes, as they are more nutritious.
Please note that I did not make precise measurements, so in listing the proportions I am merely guess-timating.
Anyway, to cook this baby in bulk you will “need” (or change it up as you like, really):
- 4.5 sweet potatoes, washed and scrubbed, then chopped finely
- 1-2 medium beetroots
- 5 cloves of garlic, crushed
- 1 medium onion, chopped
- handful of mushrooms, chopped
- 3/4 of an eggplant (use to your own judgement), chopped in chunks
- 1 bay leaf
- roughly shredded parsley, to serve
- yoghurt, to serve
- butter or oil, to fry onion
- water, more or less depending on desired consistency
- place sweet potatoes in pressure cooker (or alternatively you could steam them if you don’t have a pressure cooker, but a pressure cooker is quicker)
- fry onion until nice and golden
- add mushrooms and stir to your own judgement
- set aside onion and mushroom in a large pot
- place garlic in there
- throw in the eggplant and bay leaf too
- pour the water in
- cook until the eggplant is soft
- add sweet potatoes to the pot in which the eggplant is
- mash it with a hand blender
- scoop out into bowl, add on parsley and a tablespoon of yoghurt per bowl
be grateful, enjoy your soup ❤ 🙂 !