Today Show: Russian Cuisine in Sochi & Borscht & Fruit Compote Recipes

Today Show: Russian Cuisine With Russian Chef Tatyana Nesteruk

With the Today Show heading to Sochi, Russia, for the 2014 Winter Olympics, they wanted to see what kind of cuisine they would be looking forward too. Although many people think Russians solely live off of vodka, Russian born chef Tatyana Nesteruk said they have a very flavorful cuisine. She said the dishes are completely different from many types of American, Italian and French cuisine, with unique flavor combinations and foods that are not used widely around the world.

Before Nesteruk went over the different dishes the hosts are going to encounter a year from now, she said it is customary to take a shot of vodka before you eat. I hope they watered those shots down. It was 8:45 in the morning.

Some of the foods the hosts are going to be eating while in Russia include:

  • Borscht – A hearty stew with beef and carrots which is served hot, except in the summer when it is served cold.
  • Sharkoie – A peasant food with braised cuts of meat and lots of potatoes.
  • Shuba – A herring dish with beats, carrots and potatoes.
  • Fruit compote – A sweet, warm drink served year round in Russia.

Today Show: Russian Cuisine Recipes

Today Show: Russian Cuisine in Sochi & Borscht & Fruit Compote Recipes

The Today Show talked with Russian-born chef Tatyana Nesteruk about different Russian dishes and she gave them recipes for borscht and warm fruit compote.

Today Show Borscht Recipe

Today Show Borscht Ingredients:

  • 1 lb stew beef chopped into 1-inch cubes
  • 6-7 cups beef broth
  • 4 medium garlic cloves, minced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 2 medium red beets, diced
  • 2 large potatoes, cubed
  • 2 celery sticks, diced
  • 2 cups shredded cabbage
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon ground black pepper
  • 2 teaspoons sea salt
  • 1 small onion, diced
  • 1 cup tomato sauce/puree
  • 3-4 tablespoon fresh tomato ketchup
  • 1 cup beef broth
  • Ground black pepper, salt
  • Olive oil mayonnaise

Today Show Borscht Directions:

  • Heat a large soup pot over medium-high heat and add several tablespoons of canola oil. Sear the meat until darkened. Add beef broth, salt and ground pepper. Stir, cover and reduce heat to low. Braise the meat for one hour until tender.
  • Meanwhile, prepare mirepoix. Sauté beets, carrots, onion and celery in large sauté pan with oil until golden brown. Add the garlic and cook for one more minute. Add the mirepoix to soup pot once meat has cooked for 30 minutes.
  • Prepare the sauce. Sauté the onion in a tablespoon of oil over medium heat until golden brown. Add tomato puree, ketchup, broth and season lightly with black pepper and salt. Simmer on low heat for seven to eight minutes, then set aside.
  • After braising meat for one hour, add potatoes, prepared tomato sauce, cabbage, dill and parsley. Set heat to medium and cook uncovered. Bring the soup to a simmer then set a timer for 15 minutes. After 15 minutes, cover and remove from heat. Serve with ½ tablespoon of mayonnaise or 1 tablespoon sour cream, sprinkle of green onion and fresh toasted bread.

Today Show Fruit Compote Recipe

Today Show Fruit Compote Ingredients:

  • 8 cups water
  • 1 cup white granulated sugar
  • 2-3 Granny Smith apples, sliced
  • 2 cups fresh strawberry, chopped
  • 2 Bartlett pears, sliced
  • 1 mandarin or orange, peeled and chopped
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh apricots, chopped

Today Show Fruit Compote Directions:

  • Place water into large pot and add sugar. Bring to a boil over medium-high heat. Add all fruit except for raspberry and apricots. Bring fruit to a boil and let simmer for six to seven minutes, stirring occasionally. Add raspberry and apricots and simmer for one minute. Remove compote from heat and let cool slightly before serving. Let cool completely if serving over ice.
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About the author

After graduating from the University of Cincinnati with a degree in Journalism and Anthropology, I managed a pizza place for a year, while freelancing for various newspapers in the area. Working every weekend in sauna like conditions, never being able to take a day off and being covered in flour is something I will not miss. I hope Recapo has air conditioning.

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