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Knights of the Vine RUSSIA


Season’s Cuisine
By Sue Hunter

Winter Warmer – Carrot Soup”


50 g butter
350g carrots
2 large leeks
450 ml chicken stock
salt and pepper
150 ml milk
6 tblsp. Cream
chopped parsley to garnish


Melt butter in a large pan.
Clean and chop the leeks and carrots and add to the butter, stir for 5 minutes.
Add stock and seasoning, simmer for 20 minutes.
Sieve or puree with a blender and return to the pan.
Stir in milk and reheat gently.
Serve and garnish with a swirl of cream, parsley and crusty bread.

Serves 4 and takes 30 minutes to make.

“Beef in Baltika”


1 kg stewing beef trimmed and cubed
2 large onions sliced
2 large carrots chopped
a handful of frozen peas (optional)
1 tin chopped tomatoes
1 bottle dark beer (Baltika 5)
1 tblsp cooking oil
1 small tin tomato purée
200g chopped mushrooms
Mixed herbs (fresh or dried)
Chopped parsley
Salt and pepper


Put the oil in a large pan or wok, heat and stir-fry the beef until browned.
Add the onions and carrots, continue to stir-fry for a few minutes.
Pour in the bottle of beer and tinned tomatoes, stir until all is mixed together.
Add salt, pepper and mixed herbs to season.
Leave to simmer gently for 1 and a half to 2 hours, or put in a casserole in the oven at 180 C for 1 and a half to 2 hours, until the meat is tender.
Stir in the mushrooms, peas and tomato purée, simmer for a further 15 minutes.
Serve with potatoes or pasta, and with fresh vegetables if wanted.
Garnish with parsley.

This will serve 8 people and takes 2 and a half hours to make.

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