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American, Dinner, FI26: Foundation Recipes, Main course, Soup
Pumpkin soup
From goat cheese, candied walnuts and apples to fennel, arugula and orange, your flavor combination options are endless. Dark chocolate and coffee also pair surprisingly well with the vegetable's natural earthiness and sweetness.
Most thicker soups, including borscht, will taste better the next day. The extra time allows the bold flavors to blend and marry, leaving you with a more harmonious end-result.
You can either add more blended beetroot, or simmer on the stove for longer to let the soup reduce further.
An authentic borscht will always be sour. In fact, it's one of the dish's most distinctive flavors. If it's too overpowering, add small amounts of sugar until you have reached your desired balance or a tiny pinch of baking soda. Depending on the recipe, you can also reduce the amount of sour ingredients used.
Like most things in life, prevention is always better than cure. When working with beetroot – which naturally and easily stains especially surfaces and hands –wear gloves and rinse or wash any utensils soon after using them. Thankfully, removing the stains are relatively easy. Surfaces can be sprinkled with coarse salt and rubbed with half a lemon while a baking-soda and water paste will return your hands to their pre-beetroot glory.
Being the national dish of a country says something about a recipe's star quality and borscht is no different. This vibrant soup from Ukraine delivers a balance of earthy, sweet, and sour in every bite, making it easy to understand why it's the country's most celebrated dish. Undeniably pretty with a deep magenta hue, combined with a dollop of white cottage cheese and sprinkling of bright green chives, this dish is as much a feast for the palate as it is for the eyes.
While you may find this crimson soup on many Polish menus, its origins are firmly rooted in Ukraine. Dating back to the 14th century, the dish was born out of necessity: a basic meal that originally used stalks and leaves as its main ingredients. Fast forward to the end of the 19th century and the soup, or versions thereof, could be found all over the world.
A creamy topping like cooking cream, yogurt and even cottage cheese play very well with the soup's naturally sweet taste. To garnish, use herbs to add another layer of flavor, our favorites are chives, dill, and parsley. Warm bread, as with any soup, is a great side dish. For the best contrast in flavor, choose a rye, sourdough, or wheat bread.
Your leftovers will keep in the refrigerator for up to two days. To freeze, ladle portions into freezer bags, seal, and enjoy within two months.
Fall in love with pasta all over again, as you serve your loved ones creamy dishes made richer with Puck—and your special touch. Our inspiring recipes, general guidelines, and detailed articles will set you on the path to culinary creativity. With Puck’s entire range of cooking creams and sauces that meet your high standards, you’ll love putting your personal spin on pasta.