Well, Jon does call my cooking “Slavic witchcraft”, after all!
As an experiment to add some variety to our stews and sauces, I have begun using actual vegetables as the seasoning. And here is the result of one of my recipes. This one actually needed no salt, no sugar and no herbs or spices! Well, I did actually use some garlic, but nobody is perfect…
- 1kg tomato passata or chopped tomatoes
- 600g soured cream
- 500g beetroot
- 500g carrots
- 300g sweet potato
- 300g mushrooms
- 200g cabbage
- 500g mince
- 200g chorizo
- 250ml red wine
- 1tbsp minced, pureed or diced garlic
- chopping board and knife
- large stew pot
- Wash the vegetables.
- Peel and chop the beet, carrots and sweet potato.
- Chop the cabbage and mushrooms.
- Combine the chopped vegetables, tomatoes, soured cream, wine and garlic in the pot.
- Add water whilst stirring until everything is covered.
- Boil until the vegetables are soft. Take from the heat.
- Blend everything when cool enough. Do not melt your blender like an idiot (me) would.
- Add the mince and chorizo.
- Simmer until the meat is cooked and the flavours melt together.
- Serve over beans, rice or pasta.
The depths of flavour, the saltiness, the spiciness, the meatiness and the sweetness of this dish are undeniable. Yet without using any added salt, any chili peppers, any brines or rubs or any sugars to bring the flavours out! All this taste can be achieved through the magic of stewing and blending.
TTFN and Happy Hunting!