BON CHEW & COWCOW
and welcome to a new epawsode of our funny cooking contest… and together with da CANADIAN CATS, we present you today:
…and here is our entry: WHATEVER SOUP RUSSIAN SOLYANKA STYLE
2 medium pickled cucumbers
olives (about 1/3 standard mug)
1 tbsp capers
2 tbsp tomato paste
1 can red beans(optinal)
3 red peppers
1 garlic clove (or more if you like)
1 onion (or more)
2 tsps olive oil
fresh flat leaf parsely and soured cream to serve with
a slice of lemon (optional)
Start with chopping the onion very finely and frying with the olive oil. Add the finely chopped cucumbers and a clove of garlic (either chopped or use a tsp of lazy garlic from a jar) to the onions and fry until the onion is translucent. Add 2 tbsp of tomato paste and mix well.
In the meantime chop peppers, put them in the big saucepan and cover with water. Bring to boil and simmer. Add chopped tomatoes, capers and the onion/garlic/cucumber mix.
You might also add a vegetable stock cube if you like.
Don’t add salt until the very end, you might find you don’t need much, as the olives, capers and cucumbers are salty enough.
Once the potatoes are cooked, the soup is done.
This soup is traditionally served with a dollop of the soured cream, chopped herbs and a slice of lemon (with the skin removed, though personally I like it on). Enjoy!
… we changed da recipe a little and skipped da garlic part. This year we had no Howl-o-ween here and so the vampires are rare too. And we also refused to use red beans what some recipes want. At the end the roof of our crib will fly away and the climate hystericans could blame da exhaust values on our SUV and we had to pay much more tax.
…soooo if we have all things ready we can cut it and we can throw it in da pot to roast ist a little before we add da liquid stuff …
…and we also added some branches of lovage to our soup, that is a super cool plant what can do wonders if you cook with veggies…
… gosh that is such a honky tonk shack here, listen the mama, blotted plate edges are a no go in french haute cuisine… butt you have me and my tongue…
… and with some creme fraiche and a lemon slice it looks much better…
… so now dig in and ignore da starved pups, ungrateful staff!
… butt next month we cook something what’s for us… and ONLY for us…
HAVE A WILD WEIMNESDAY ALL