Moldavian
Chorba Soup. Low Carb Recipe
by Tanya
Zilberter, PhD
My grandmother
collected recipes all her life. This collection evolved into a huge
battered
cookbook that was passed down to mother who, though less domestic than
grandmother, continued the tradition. Since my family background is
mixture
of Russian, German, Hungarian, Armenian, Jewish and Ukrainian roots,
the recipes are vast and varied.
Moldavian Chorba Soup
Moldova or Moldavia is a former USSR republic and
now a new independent state in Southeast Europe. Historically, its
culture is the result of many influences such as from Greece, Turkey,
and Slavic peoples. All these circumstances are reflected in Moldavian
cuisine, which, however, has its own culinarytraditions. For example,
there are famous Moldavian corn meal dishes, stuffedvegetables,
fermented vegetables, and dishes with Feta.
1lb. Beef
1 c string or green beans, cut into1' pieces
1/4 head cabbage
1 onion, shredded
1 carrot, shredded
1 parsley (stalk, leaves, and root), chopped
1 celery (stalk, leaves, and root), chopped
1 leek(stalk, leaves, and root), chopped
1/2 ts paprica powder
Kvas
to taste
Sour cream for garnish
In a soup pot, pour just enough cold water to
cover the beef. Boil, reduce the heat, and simmer for 1.5 hours. Remove
and reserve the beef. Add beans, cabbage, onion, the roots, and carrot.
Simmer for 30 minutes more. Add the greens and Kvas, boil for 1/2
minute. Serve with sour cream.
About Kvas
Kvas
recipe
Kvas is traditional and very popular Slavic
beverage belonging to the categoryof fermented foods. In the process of
fermentation practically all carbohydratesare being transformed to CO2
by friendly bacteria giving the beverage carbonatedtexture and many
valuable nutrients while removing sugars.
About my Ethnic Low-Carb Recipe Collection
My grandmother collected recipes all her life.
This collection
evolved into a huge battered cookbook that was passed down to mother
who,
though less domestic than grandmother, continued the tradition. Since
my family background is mixture of Russian, German, Hungarian,
Armenian,
Jewish and Ukrainian roots, the recipes are vast and varied.
It is possible to screen your favorite ethnic
recipes for carb
content. It is also possible to de-carb them the same way you de-fat
the
recipes for low-fat cooking. Since I don't think that many of you ever
even heard of these dishes, I will do for you the work of screening for
carbs or de-carbing the recipes of my grandmother and mother (only the
recipes I have tried and liked).
Russian Fish Low Carb Soups
These are not so much soups as they are broths.
Ukha is a very special
dish with careful instructions on how to combine different sorts of
fish
and cook the broth. The classic recipes date back to 15th century.
There
are so-called white, black and red types of Ukha.
White Ukha is cooked with fish -- usually perch
or perch-pike --
that will yield a clean and thick broth. These fish are usually
combined
with a fleshy fish like catfish.
Black Ukha is cooked with fish like carp, crucian
carp or chub. It
has a very specific fishy flavour and is not as popular as the white
Ukha.
The most rich (and expensive) is the Red Ukha,
which is made with
sturgeon, white sturgeon (beluga), and special kinds of salmon (e.g.
semga).
It is possible to use sea fish like cod or sea
perch. It's best to
use fresh fish, but if you opt for frozen fish, don't thaw if before
cooking.
It is important to avoid overcooking. For a thicker broth, boil the
fish
in a vegetable or fish broth, not in water. If using a preliminary fish
broth (with bones, spices, vegetables, etc.), be sure to thoroughly
strain
it before cooking the fish in it.
Cod
Ukha
Fried
Fish Ukha
Kalja
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