Join the Journey It’s Free!

Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

International Cuisine

Exploring the world through food.

Russian Borscht (Beetroot Soup)

By Leave a Comment

Russian borscht is a beetroot soup that is a staple dish in all of Russia and Eastern Europe. It is no surprise that this hearty soup is beloved especially in the cool climate.  It is heartwarming, delicious and nutritious too.  There are numerous recipes for Russian borscht, It is one of those recipes where each household has its secret ingredients to make it unique. The beetroot makes it a luscious color which makes for a lovely presented dish.

A bowl of Russian borsht with a scoop of sour cream and garnished with dill

This is definitely a recipe you can adjust to your pleasure.  If you want a more healthful version, you can eliminate the potatoes which would also make it Plant Paradox compliant if using grass fed beef and stock. You could also substitute turnip, rutabaga or Daikon radish for the potato as well.  Russian Borscht would also traditionally be served with Russian black bread and sour cream.

I highly recommend you make your own beef broth as it is far superior to anything you could buy. It is what makes it have that delicious homemade flavor. Please note that the cooking time does not include making the broth, so plan accordingly.

If you would like to learn more about this most interesting country of Russia, be sure to check out “Our Journey to Russia” to learn more.  You will also find more delicious and authentic Romanian recipes you are sure to love.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl of Russian borsht with a scoop of sour cream and garnished with dill
5 from 1 vote
Print

Russian Borscht

Russian Borscht is a beetroot soup that is beloved all over Russia and Eastern Europe.  It is hearty and perfect for a cool winter day, or any day!  Please note that the cooking time listed does not include the time for making the homemade beef broth.

Course Soup
Cuisine Russian
Keyword Russian Borscht
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 171 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

    For the Beef Stock:

    • 2 lbs. beef bones use grass-fed if making this recipe plant paradox Compliant
    • 2 celery stalks with leaves
    • 2 carrots
    • 1 large onion cut in half
    • 8-10 peppercorns
    • 5 whole cloves
    • 2 bay leaves

    For the Borscht:

    • 16 cups beef stock see recipe included
    • 3 medium beets peeled and grated
    • 1/2 small cabbage shredded
    • 1 medium onion diced
    • 4 medium potatoes cubed
    • 2 carrots. grated
    • 1 bay leaf
    • shredded beef from soup bones
    • 1 teaspoon nigella seeds optional
    • 1 teaspoon coriander ground
    • 1 teaspoon paprika
    • ¼ cup chopped fresh dill saving some for garnish
    • 2 teaspoons red wine vinegar
    • salt and pepper to taste

    For the topping

    • 1 cup sour cream divided 1/8 cup per serving

    Instructions

    Instructions

      For the Beef Stock

      1. Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a very large stock pot, fill with about 18 cups of water and bring to a boil.
      2. Allow to simmer on low with a semi-covered lid for at least 4 hours.
      3. During the cooking process, occasionally skim off any foam off the top while simmering.
      4. Strain the soup broth into a colander over a large bowl to remove the big bones and vegetables.
      5. Pick the meat off the bones and set aside for the soup.
      6. Using a cheesecloth, strain the soup again to remove the small impurities to make a clear broth.

      For the Borscht

      1. Fry onions until they are golden brown, set aside.
      2. Fry beets and carrots until they are caramelized, and set aside.
      3. Place 16 cups prepared beef broth in a large stock pot and bring to a boil.
      4. Turn down the heat to a simmer.
      5. Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.
      6. Add the shredded cabbage and fried onions to the soup.
      7. Stir and simmer for about 5 minutes.
      8. Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.
      9. Add the red wine vinegar, nigella seeds, ground coriander, paprika and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary.
      10. Add dill and save some for garnish when serving.
      11. Serve with sour cream and Russian black bread.

      Recipe Notes

      Please note that the cooking time does not include making the homemade beef broth.

       

      Nutrition Facts
      Russian Borscht
      Amount Per Serving
      Calories 171 Calories from Fat 54
      % Daily Value*
      Total Fat 6g 9%
      Saturated Fat 3g 15%
      Cholesterol 14mg 5%
      Sodium 99mg 4%
      Potassium 851mg 24%
      Total Carbohydrates 26g 9%
      Dietary Fiber 6g 24%
      Sugars 7g
      Protein 5g 10%
      Vitamin A 111.2%
      Vitamin C 48.6%
      Calcium 11.5%
      Iron 23.8%
      * Percent Daily Values are based on a 2000 calorie diet.

      Caldo Verde (Portuguese Kale Soup)

      By

      Caldo Verde is a very popular soup in Portugal. You will find it on nearly every menu there.  Caldo Verde literally translated means green soup.  Historically the soup is made with collard greens but ever since kale has become a craze, many recipes for Caldo Verde now are made with kale.  This is one of those recipes.  Honestly this my husbands absolute favorite soup and he requests it all the time.  It can be served as a course as it was for our Portuguese International Cuisine meal or as a meal by itself.  It is hearty, comforting and absolutely scrumptious!

      A tureen of Caldo Verde

      My favorite part of the soup is the addition of linguica sausage and chourico.  It also has onions and potatoes, some of which are mashed to make an almost creamy texture to the soup.

      This soup is perfect anytime but especially on a cold winter day.  Of course you can use collard greens or even Swiss chard if you prefer. It has a base of a chicken stock which adds and a nice depth of flavor.  If you have never tried this Portuguese staple caldo verde soup you are in for a real treat!

      Caldo verde actually originated in the Minho Province of northern Portugal.  Today it is a national favorite and even has spread to many places in the world as well.

      Did you know that Brazil was once part of the Portuguese Empire?  Portuguese remain the national language of Brazil to this day.  If you would like to learn more about this amazing country, plus get more authentic recipes, be sure to check out “Our Journey to Portugal“.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      If you make this dish, I would appreciate if you let me know in the comments below, it is a keeper!

      A tureen of Caldo Verde
      5 from 1 vote
      Print

      Caldo Verde (Portuguese Kale Soup)

      A Portuguese staple, you will fall in love with this delicious soup!

      Course Soup
      Cuisine portuguese
      Prep Time 10 minutes
      Cook Time 40 minutes
      Total Time 50 minutes
      Servings 4
      Calories 993 kcal
      Author Darlene at International Cuisine

      Ingredients

      Ingredients

      • 1 ½ tablespoons olive oil
      • 1 medium onion chopped
      • 2 cloves garlic minced
      • 8 cups chicken stock or mix of chicken stock and water
      • 4 medium potatoes peeled and cut into chunks
      • 1 lb. Linguica Sausage sliced
      • ½ pound chourico or chorizo crumbled
      • 4 cups Kale chopped or shredded
      • 2 Tablespoons lemon juice fresh
      • Salt and pepper to taste

      Instructions

      Instructions

      1. Heat oil in a large soup pot to medium heat.
      2. Add in the onions and garlic, cook until soft but not browned about 5 minutes
      3. Add in the chicken stock or chicken stock and water combination
      4. Add in the potatoes, salt and pepper to taste and bring to a boil.
      5. Reduce heat and simmer until the potatoes are soft about 20 minutes
      6. Remove the pot from the heat and lightly mash the potatoes with a potato masher.
      7. In another skillet, over medium high heat, cook the sausage, stirring until browned.
      8. Add the meat to the soup pot making sure to include any brown crusty bits.
      9. Simmer for five minutes then stir in the kale, and simmer for a few more minutes
      10. Add the lemon juice
      11. Ladle into bowls and enjoy with some Portuguese bread.
      12. Awesome!
      Nutrition Facts
      Caldo Verde (Portuguese Kale Soup)
      Amount Per Serving
      Calories 993 Calories from Fat 567
      % Daily Value*
      Total Fat 63g 97%
      Saturated Fat 20g 100%
      Cholesterol 145mg 48%
      Sodium 2156mg 90%
      Potassium 2259mg 65%
      Total Carbohydrates 53g 18%
      Dietary Fiber 5g 20%
      Sugars 8g
      Protein 51g 102%
      Vitamin A 135.9%
      Vitamin C 135.6%
      Calcium 20.3%
      Iron 61.7%
      * Percent Daily Values are based on a 2000 calorie diet.

      Polish White Borscht ( Bialy Barszcz)

      By

      Polish white borscht is a heavenly soup that you and your family will devour.  When most people think of borscht, they think of the red one that is made with beetroot which is also extremely popular.  Traditionally what makes this white is potatoes but if you are following the Plant Paradox diet, you could use Daikon radish in its place.  I made it with the radish and it was spectacular.  This soup is also known as Easter soup in Poland as it is often served on that special occasion.

      a bowl of polish white borscht soup garnished with eggs, dill, and grated fresh horseradish

      This Polish white borscht soup will be a family favorite as it is perfect on a cold winter or fall day.  It is savory with a hint of sour that is just divine.  In Poland it is called bialy barszcz. Soups of all kind are loved in Poland as the winters can be quite long and cold.  They are famous for their kielbasa (polish sausage).  I was able to find a grass fed one that was delicious and plant paradox compliant. You could easily double the recipe and freeze it for a quick and easy meal when you don’t feel like preparing something.

      Did you know that in Poland they have a tradition of burning a giant doll, then drowning it? The doll represents sort of a witch called Marzanna (the old Slavic goddess of winter, plague and death).  It is a fun tradition to welcome in the sun on the Spring Equinox in this cool European country and holds hope for a good harvest .

      If you love this Polish white borscht recipe be sure to check the other authentic recipes we enjoyed as part of our International Cuisine meal.  You can get the recipes plus learn more about this fascinating country by checking out “Our Journey to Poland”.

      Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

      Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

      a bowl of polish white borscht soup garnished with eggs, dill, and grated fresh horseradish
      5 from 1 vote
      Print

      Polish White Borscht (Bialy Barszcz)

      An absolutely stunning Polish white borscht.  You can easily make this plant paradox friendly by simply using Daikon radish instead of potato and arrowroot starch instead of regular flour.  I used grass fed Polish Kielbasa. Heaven in a bowl, perfect for a heartwarming meal.

      Course Soup
      Cuisine Polish
      Keyword white borscht
      Prep Time 15 minutes
      Cook Time 1 hour 15 minutes
      Total Time 1 hour 30 minutes
      Servings 4
      Calories 1086 kcal
      Author Darlene at International Cuisine

      Ingredients

      Ingredients

      • 2 lb. smoked kielbasa
      • 2 tbsp. unsalted butter
      • 4 cloves garlic finely chopped
      • 2 leeks trimmed, sliced
      • 1 small yellow onion sliced
      • 2 medium russet potatoes peeled and cut into 1″ cubes
      • 2 marjoram, sprigs
      • 1 bay leaf
      • 1 1/2 cups sour cream
      • 1/4 flour flour
      • 1/4 cup horseradish fresh grated
      • Kosher salt and freshly ground black pepper to taste
      • 1/4 cup dill roughly chopped
      • 2 tbsp. parsley chopped
      • 4 hard boiled eggs cut into wedges

      Instructions

      Instructions

      1. Boil kielbasa and 8 cups water in a large stock pot.  

      2. Reduce heat to medium-low; cook to flavor broth, about 25 minutes.

      3. Pour liquid and kielbasa into a bowl; reserve.

      4. Return stockpot to medium heat. Add butter, garlic, leeks, and onion; cook until soft, about 10 minutes.

      5. Add reserved liquid, potatoes, marjoram, and bay leaf; boil. Reduce heat to medium-low; cook until potatoes are tender, about 30 minutes.

      6. Discard marjoram and bay leaf; purée soup with an immersion blender or regular blender by working in batches.

      7. Return soup to pot; bring to a simmer.
      8. Meanwhile, whisk sour cream and flour in a bowl, add 1⁄2 cup soup, and whisk until smooth. Pour mixture into soup; cook, stirring, until thickened, about 5 minutes.
      9. Cut kielbasa into 1⁄2″-thick slices; add to soup along with horseradish, salt, and pepper.
      10. Garnish with dill, parsley, and eggs.

      Recipe Notes

      If you would like to make this plant paradox friendly, use grass fed Kielbasa, compliant butter and sour cream, use Daikon radish instead of potato and arrowroot powder instead of flour however start with 2 tablespoons instead of 1/4 cup as it will thicken more than flour.  You could also use prepared horseradish if you can not locate fresh, however fresh is totally worth  it!

      Nutrition Facts
      Polish White Borscht (Bialy Barszcz)
      Amount Per Serving
      Calories 1086 Calories from Fat 837
      % Daily Value*
      Total Fat 93g 143%
      Saturated Fat 38g 190%
      Cholesterol 405mg 135%
      Sodium 2197mg 92%
      Potassium 939mg 27%
      Total Carbohydrates 18g 6%
      Dietary Fiber 1g 4%
      Sugars 6g
      Protein 41g 82%
      Vitamin A 52.3%
      Vitamin C 33.1%
      Calcium 20.8%
      Iron 31.7%
      * Percent Daily Values are based on a 2000 calorie diet.

       

       

      Kuy Teav (Pork and Seafood Noodle Soup)

      By

      Kuy Teav a pork and seafood noodle soup is flavorful and very common in Cambodia, each family having their own special recipe for it. It is also found in many street stalls as well as restaurants. The broth is typically made from pork bones with dried shrimp or squid, and is mild.  The types of meats and seafood used is typically based on what is available but could include pork belly, minced beef or pork, even duck or offal. The combinations are endless.A picture of Camboidan soup called Kuy Teav. Shrimp, pork, hardboiled eggs, glass noodles, cilantro, bean sprouts wth broth in the background .

      It is believed to have originated from Chinese immigrants living in Cambodia. Cambodians proudly claim this unique soup as their own, and for good reason, it is simply delicious how the flavors all come together in the end. The dish is often consumed for breakfast and most street vendors will be sold out by noon,  but you can be enjoy it for any meal of the day.

      The Khmer name  Kuy Teav stems from the Chinese meaning cut rice noodle.  The noodle is made from the long grain rice flour vs the glutinous rice rice flour. Are you wondering how to say it?  It is pronounced Koo-e Teev

      Kuy Teav is also served with condiments to be added to your liking.  In Cambodia it will certainly include lime, Kampot pepper, and garlic.  Additionally it is served with an array of herbs like cilantro, basil or other types of greens.  Bean sprouts and hard boiled eggs are also a lovely addition. For heat add some chilies or a chili paste for a perfect balance of flavors.

      This dish can be served hot with a broth, or it is loved cool and dry on a very hot day.  This dish is a big reason why we added Cambodia to our travel itinerary.  We fell in love with it and I am sure you will too!

       

      4.2 from 5 votes
      Print

      Kuy Teav (Pork and Seafood Noodle Soup)

      An amazing array of Cambodian flavors.  You will love this soup!

      Course Soup
      Cuisine Cambodia
      Prep Time 30 minutes
      Cook Time 3 hours
      Total Time 3 hours 30 minutes
      Servings 4
      Calories 936 kcal
      Author International Cuisine

      Ingredients

      • 2-3 lbs. pork soup bones or neck bones
      • 1 tablespoon dried shrimp
      • 1 tablespoon fish sauce
      • Salt and white pepper to taste
      • Soup ingredients:
      • 3 hard boiled eggs
      • 1 lb. Rice noodles
      • 1 lb. Ground pork
      • 1 tablespoon rice wine
      • 2 teaspoons soy sauce
      • 2 teaspoons honey
      • 1 teaspoon sesame oil
      • 1 lb. Raw shrimp peeled and de-veined
      • Garnish ingredients
      • 1 handful bean sprouts
      • 1 handful cilantro chopped
      • 4 green onions chopped
      • 1 tablespoon fish sauce
      • 1 tablespoons hot chili sauce sirachi etc
      • 1 lime sliced into wedges

      Instructions

      1. in a stockpot, boil the pork bones for 5 minutes, drain and rinse the bones and stockpot.
      2. Place the pork bones on a baking sheet and broil in the oven until darkened and crispy, about 8-10 minutes.
      3. Return the bones to the stockpot and fill with enough water to cover the bones by at least 1"
      4. Add the dried shrimp to the pot
      5. Simmer on low for 2-3 hours until the meat falls off the bones. Be sure to skim any foam from the surface of the broth, replenish water as necessary, to maintain the level.
      6. While the broth is cooking hard-boil a few eggs and set aside
      7. Remove the bones from the broth, let cool for 5 minutes, then pull the meat from the bones and set aside. Discard the bones.
      8. Add the fish sauce to the broth then season with salt and pepper to taste. Simmer on low while you prepare the rest of the dish.
      9. Bring a separate pot of water to a boil, cook the noodles, rice noodles only take about 30 seconds to cook, drain and rinse with cool water.
      10. In a skillet over medium high heat add in the ground pork, break it into chunks, then add in the wine, soy sauce and honey. Cook until the pork is cooked and the liquid evaporates, about 7 minutes.
      11. Add in the pork bone meat and sesame oil, stir together then set aside.
      12. Bring the broth to a boil. Place the shrimp in a strainer and dip it into simmering broth.
      13. Cook until pink, ten set aside.
      14. Distribute the noodles into four bowls, add in the shrimp, pork and garnishes into each bowl. Ladle the broth into each bowl, serve with additional garnishes on the side.
      15. Dig in, it's awesome!
      Nutrition Facts
      Kuy Teav (Pork and Seafood Noodle Soup)
      Amount Per Serving
      Calories 936 Calories from Fat 279
      % Daily Value*
      Total Fat 31g 48%
      Saturated Fat 10g 50%
      Cholesterol 549mg 183%
      Sodium 2254mg 94%
      Potassium 587mg 17%
      Total Carbohydrates 101g 34%
      Dietary Fiber 2g 8%
      Sugars 4g
      Protein 54g 108%
      Vitamin A 7.5%
      Vitamin C 16%
      Calcium 24.8%
      Iron 29.3%
      * Percent Daily Values are based on a 2000 calorie diet.

       

      Laotian Coconut Noodle Soup (Khao Poon)

      By

      Laotian coconut noodle soup called khao poon is light and delicious.

      The noodles are typically vermicelli and the broth is made from chicken with coconut milk, tomatoes and infused with the flavor of lemongrass.  The broth could also be made from other meat aside from chicken, but we used a whole chicken for this recipe.

      Served with the chicken meat, and an assortment of fresh greens, mushrooms, bamboo shoots, and bean sprouts makes for a lovely presentation.  Often soups in Laos are served with fish sauce, chili, and sugar and salt on the side so you can add the flavors you like best.

      A lovely soup for any occasion.

      A picture of Laotian coconut noodle soup surrounded by mushrooms, sprouts and greens

      5 from 2 votes
      Print

      Laotian Coconut Noodle Soup (Khao Poon)

      A light and amazing coconut noodle soup for Laos.  Serve it up with greens, sprouts and mushrooms and lots of condiments so people can add the flavors they like best.  We love it!

      Course Soup
      Cuisine Laotian
      Prep Time 30 minutes
      Cook Time 2 hours
      Total Time 2 hours 30 minutes
      Servings 8
      Calories 443 kcal
      Author International Cuisine

      Ingredients

      • 1 whole chicken cut into large pieces
      • 1 lemongrass stalk (chopped into about 4 pieces)
      • pinch of salt
      • 2 teaspoons red curry paste
      • 1/2 can coconut milk
      • 3 large tomatoes
      • 1/2 can sliced bamboo shoots rinsed and drained
      • 2 tablespoons fish sauce or to taste
      • To serve with the soup:
      • meat from the boiled chicken
      • mushrooms
      • baby bok choy
      • cilantro
      • bean sprouts
      • shredded cabbage
      • chopped green onions
      • 1 package vermicelli noodles

      Instructions

      1. In a large stock pot add the chicken pieces in the pot cover it with water (about 8 cups or so) and add in the lemongrass and a couple pinches of salt. Bring to a boil and then simmer until the meat is tender and falling off the bone. (about 45 minutes to 1 hour)
      2. Remove the chicken from the pot and debone and shred the chicken into pieces. Put the bones back into the pot of broth.
      3. In another pan with a touch of oil, fry the red curry paste for a minute or two. You can add more or less paste based on your heat tolerance, Add 1/2 can of coconut milk to the pan, make sure you shake and stir the can first. Combine together the curry paste and coconut milk and bring to just the beginning of a boil and then remove from heat.
      4. In the pot of chicken broth, add in the red curry mixture and bring to a boil.
      5. Add in the tomatoes and bring to a boil again.
      6. Add in the fish sauce and reduce heat to a simmer for about 15 minutes
      7. Put on a pot of water and cook the vermicelli noodles according to package directions
      8. Set aside and put noodles in bowl.
      9. Remove and throw away the bones and lemongrass from the stock pot
      10. Adjust the seasonings to taste and ladle broth over the noodles
      11. Serve with the chicken meat, greens, mushrooms, bean sprouts, cilantro, etc.
      12. Enjoy!
      Nutrition Facts
      Laotian Coconut Noodle Soup (Khao Poon)
      Amount Per Serving
      Calories 443 Calories from Fat 162
      % Daily Value*
      Total Fat 18g 28%
      Saturated Fat 8g 40%
      Cholesterol 60mg 20%
      Sodium 419mg 17%
      Potassium 469mg 13%
      Total Carbohydrates 45g 15%
      Dietary Fiber 2g 8%
      Sugars 3g
      Protein 23g 46%
      Vitamin A 13.9%
      Vitamin C 9.9%
      Calcium 3.5%
      Iron 14.1%
      * Percent Daily Values are based on a 2000 calorie diet.

       

       

      Malaysian Laksa (Coconut Curry Soup)

      By

      Malaysian Laksa comes in many forms with each region having their own version.

      It is likely a combination of both Chinese and Malay cuisine however it is also a staple in Indonesia and Singapore.

      It is either a spicy curry style or a sour type usually from tamarind known as  sour asam.  This version was a coconut curry style that was delicious.  The soup with a coconut milk base along with chicken stock was flavored with lemongrass and kaffir lime leaves.

      The curry paste was an instant type found in your local Asian market.  The soup had vermicelli noodles, shrimp, puffed tofu cakes, hard boiled egg along with pea sprouts and bean sprouts to garnish.

      Laksa in any form is a delicious soup and found in many Southeast Asian countries. It can be served with some extra curry paste if more heat is desired.   A staple Malaysian dish  indeed. Enjoy!

      A picture of Malaysian Laksa a coconut curry soup garnished with bean sprouts, peas sprouts and sliced egg.

      5 from 1 vote
      Print

      Malaysian Laksa (Coconut Curry Soup)

      Malaysian Laksa comes in many varieties,  this one made with a coconut curry and Vermicelli noodles is a keeper. Enjoy!

      Course Soup
      Cuisine Malaysian
      Prep Time 20 minutes
      Cook Time 20 minutes
      Total Time 40 minutes
      Servings 4
      Calories 512 kcal
      Author International Cuisine

      Ingredients

      • For the stock
      • 3 tablespoons oil
      • 1/2 pack 120grams of Malaysian instant curry paste available in Asian Markets
      • 2 cups chicken stock
      • 2 cups water
      • 2 stalks lemongrass white part only pounded
      • 4 kaffir lime leaves
      • 10 tofu puffs also available in Asian markets
      • 1/2 cup evaporated milk
      • 1/2 cup coconut milk
      • salt to taste
      • 1/2 lb vermicelli noodles
      • 1 cup bean sprouts
      • pea sprouts for garnish
      • 12 cooked shrimp
      • 2 hard boiled eggs sliced
      • 8 tofu puffs

      Instructions

      1. In a large stockpot, add the oil and saute the instant curry paste until well combined
      2. Add the chicken broth, water, lemongrass, lime leaves,4 tofu puffs and bring to a boil
      3. Lower the heat to a simmer and add in the evaporated milk and coconut milk
      4. Add salt to taste and keep the stock on simmer stirring occasionally
      5. Soak the vermicelli noodles with some warm water until soft, drain and set aside.
      6. In a serving bowl, put the noodles, and a handful of bean sprouts.
      7. top the noodles with 3 cooked shrimp, a tofu puff, and a few egg slices.
      8. Use a ladle and pour the laksa broth over the noodles.
      9. Garnish with some bean sprouts and pea sprouts
      10. Serve with a side of curry paste, if desired
      11. Serve hot
      Nutrition Facts
      Malaysian Laksa (Coconut Curry Soup)
      Amount Per Serving
      Calories 512 Calories from Fat 216
      % Daily Value*
      Total Fat 24g 37%
      Saturated Fat 9g 45%
      Cholesterol 151mg 50%
      Sodium 391mg 16%
      Potassium 514mg 15%
      Total Carbohydrates 53g 18%
      Dietary Fiber 2g 8%
      Sugars 7g
      Protein 20g 40%
      Vitamin A 4.5%
      Vitamin C 6.4%
      Calcium 15%
      Iron 17.2%
      * Percent Daily Values are based on a 2000 calorie diet.

       

      Omani Salad

      By

      Omani Salad is very similar to an Arabic salad with cucumber, tomatoes, onion, parsley and mint.

      What makes it a bit different is the addition of preserved lemons. They add a wonderful element and I have included a link if you want to pick some up. Please note that I do earn a small commission however it does not affect the price you pay.


      Click here to purchase preserved lemons from Amazon
      Simply arrange all the ingredients and then mix them together.

      A really easy and delicious recipe for any occasion.

      Omani Salad Ingredients

      Everybody loved this Omani salad.

      It is best about an hour ahead so that the flavors have a good chance to mingle together.

      Omani Salad

      5 from 1 vote
      Print

      Omani Salad

      Course Salad
      Cuisine Oman
      Prep Time 10 minutes
      Cook Time 1 hour
      Total Time 1 hour 10 minutes
      Servings 4
      Calories 111 kcal
      Author International Cuisine

      Ingredients

      • 4 Persian cucumbers sliced thinly
      • 1½ cups assorted cherry tomatoes halved
      • ¼ cup finely chopped red onion
      • 3 tablespoons coarsely chopped fresh parsley
      • 1 tablespoon coarsely chopped fresh mint
      • 2 teaspoons minced preserved lemon
      • For the dressing:
      • 1 tablespoon fresh lemon juice
      • ¼ teaspoon kosher salt
      • 2 tablespoons extra-virgin olive oil
      • Freshly ground pepper to taste

      Instructions

      1. Combine cucumbers, tomatoes, onion, parsley, mint, preserved lemon, lemon juice and salt in a medium bowl.
      2. Let stand for about an hour for the flavors to mingle.
      3. Add oil and toss to coat.
      4. Season with pepper
      Nutrition Facts
      Omani Salad
      Amount Per Serving
      Calories 111 Calories from Fat 63
      % Daily Value*
      Total Fat 7g 11%
      Saturated Fat 1g 5%
      Sodium 159mg 7%
      Potassium 546mg 16%
      Total Carbohydrates 9g 3%
      Dietary Fiber 2g 8%
      Sugars 5g
      Protein 2g 4%
      Vitamin A 15.9%
      Vitamin C 34.2%
      Calcium 5.5%
      Iron 7.2%
      * Percent Daily Values are based on a 2000 calorie diet.

      Omani Paplou Soup (Fish Soup)

      By

      Omani paplou soup is a fish or seafood soup.  It is often made with tuna  and sometime tuna roe, however shellfish and other types of fish can also be used.

      This dish is loved in the coastal regions of Oman.

      This soup is made with a dried lime and fresh lime juice. You will first want to soak the lime and then poke it with a knife or fork.  The dried lime should be removed and not consumed before serving.

      If you are interested in buying some dried limes there is a link at the bottom of this post. It is an affiliate link so I do make a small commission if you do however it does not affect the price you pay.

      loomi

      It has a wonderful citrus flavor the counter balances the heat

      It also has a wonderful paste made from garlic, ginger and cilantro.

      Paplou soup ingredients

      Chilies are optional however I added one to the paste and it was spicy goodness.

      There is just something special about using a mortar and pestle.  Alternatively you could use a food processor.

      Paplou soup paste

      The soup is served over a heap of basmati rice and garnish with cilantro and lime wedges.

      We all loved it, you will too.   Adjust the chili and cayenne to your heat tolerance.

      Omani Paplou Soup

      5 from 1 vote
      Print

      Omani Paplou Soup (Fish Soup)

      Course Soup
      Cuisine Omani
      Prep Time 15 minutes
      Cook Time 45 minutes
      Total Time 1 hour
      Servings 4
      Calories 243 kcal
      Author International Cuisine

      Ingredients

      • 3 cloves garlic
      • 1 2-inch piece fresh ginger, peeled and thinly sliced
      • ¾ teaspoon ground turmeric divided
      • 1 teaspoon kosher salt
      • ¼ cup fresh cilantro chopped, plus more for garnish
      • 1 chili jalapeno or serrano, minced
      • 1 dried lime
      • ¼ teaspoon black pepper ground
      • 1 plum tomato cored and diced
      • 1 small or ½ medium red onion diced
      • ¼ cup freshly squeezed lime juice
      • ⅛ teaspoon cayenne
      • 1 pound tuna steaks cut into bite size pieces
      • Cooked basmati rice for serving
      • Lime wedges for garnish

      Instructions

      1. Using a mortar and pestle, make a paste of the garlic, ginger, ¼ teaspoon turmeric, salt, cilantro,chili 1 ½ tablespoons water; set aside.
      2. Soak the dried lime for a few minutes in water to soften the skin.
      3. Make a small hole by piercing it with a paring knife or fork.
      4. Bring 5 cups water to a boil in a medium saucepan over medium-high heat
      5. Add the black pepper and the remaining ½ teaspoon turmeric and cook 2 minutes.
      6. Add the tomato, boil 5 minutes, then add the onion, and cook 5 minutes more.
      7. Stir in the lime juice, garlic-ginger paste, cayenne, and dried lime; cover, decrease the heat to medium-low, and cook 15 minutes.
      8. Remove the dried lime
      9. Add the tuna and gently stir, cover and simmer until the fish is cooked through,
      10. minutes more.
      11. Serve over cooked basmati rice
      12. Garnish with chopped cilantro and lime wedges.
      Nutrition Facts
      Omani Paplou Soup (Fish Soup)
      Amount Per Serving
      Calories 243 Calories from Fat 45
      % Daily Value*
      Total Fat 5g 8%
      Saturated Fat 1g 5%
      Cholesterol 43mg 14%
      Sodium 630mg 26%
      Potassium 448mg 13%
      Total Carbohydrates 18g 6%
      Dietary Fiber 1g 4%
      Sugars 2g
      Protein 28g 56%
      Vitamin A 56.1%
      Vitamin C 31.3%
      Calcium 2.3%
      Iron 8.7%
      * Percent Daily Values are based on a 2000 calorie diet.


      Click here to buy through Amazon

      Monaco Vegetable Soup (Soupe au Pistou)

      By

      Monaco Vegetable soup or Soupe au Pistou as it is known there, is typical of the Mediterranean diet.  Fresh vegetables in season along with a delicious garnish, a mixture of garlic, tomato, basil and cheese, is what truly takes this soup from your ordinary vegetable soup to an extraordinary one.

      You can use whatever is fresh and in season, enjoying this vegetable soup anytime of the year.  Vegetable soup is good for you and makes a wonderful lunch or light dinner.

      The recipe calls for soaking the beans overnight so be sure to plan ahead when you make it.  Serve it alongside a French Baguette and a glass of wine for a true Monegasque experience.

      Monaco Vegetable soupDid you know that Monaco has the oldest ruling family in all of Europe.  Princess Caroline allowed gambling to keep the royal family from going bankrupt.  That decision worked so well even today the citizens don’t have to pay any taxes due to the revenue the Monte Carlo Casino brings in.

      If you would like to learn more about this tiny but incredibly wealthy nation be sure to check out “Our Journey to Monaco”  you will also find more authentic recipes.

      Craving more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing.  It’s free, and you can also follow me on Instagram, Facebook ,  Pinterest and youtube  for more.

      What is you favorite vegetable?  I would love to know if you have ever been to Monaco and what you ate while you were there? Be sure to leave me a comment below.

      5 from 1 vote
      Print

      Monaco Soupe au Pistou (Vegetable Soup)

       A fresh vegetable soup, perfect for a light meal anytime.

      Course Soup
      Cuisine Monegasque
      Keyword Monaco Vegetable soup
      Prep Time 20 minutes
      Cook Time 1 hour 30 minutes
      Total Time 1 hour 50 minutes
      Servings 6 servings
      Calories 286 kcal
      Author International Cuisine

      Ingredients

      • 1 cup dried white beans soaked overnight
      • 5 Cups water
      • 1 leek chopped
      • 1 carrot chopped
      • 1 stalks celery with leaves chopped
      • 1 zucchini chopped
      • 2 potatoes peeled & cubed
      • 10 green beans cut into small pieces
      • 2 large tomatoes peeled, seeded & chopped
      • 1/8 cup fresh parsley chopped
      • Salt & black pepper to taste
      • Garnish Ingredients:
      • 3 garlic cloves pressed
      • 2 Tablespoons tomato paste
      • 1/8 C fresh basil chopped
      • 1/4 C Parmesan cheese grated
      • 1/4 C olive oil
      • 2 Tablespoons fresh parsley chopped

      Instructions

      1. In a large pot, bring the soaked beans and fresh water to a boil. Add all of the vegetables and herbs; bring to a second boil. Reduce heat, cover and simmer for about one hour. Add the salt and black pepper to taste; stir well. Continue simmering uncovered for another twenty minutes. When ready to serve, ladle the soup into bowls; add the garnish generously into each portion, with an extra bit of Parmesan cheese.
      2. For the Garnish:
      3. Press the garlic cloves into a bowl using a garlic presser. Whisk in the tomato paste, basil, cheese, olive oil and parsley until mixture becomes a rich paste.

      Recipe Notes

      Prep time does not include soaking the beans overnight so be sure to plan ahead or in a pinch, use canned.

      Nutrition Facts
      Monaco Soupe au Pistou (Vegetable Soup)
      Amount Per Serving
      Calories 286 Calories from Fat 90
      % Daily Value*
      Total Fat 10g 15%
      Saturated Fat 2g 10%
      Cholesterol 2mg 1%
      Sodium 154mg 6%
      Potassium 1250mg 36%
      Total Carbohydrates 37g 12%
      Dietary Fiber 8g 32%
      Sugars 4g
      Protein 12g 24%
      Vitamin A 56.1%
      Vitamin C 34.3%
      Calcium 19.3%
      Iron 38.3%
      * Percent Daily Values are based on a 2000 calorie diet.

       

      Moldovan Zeama (Chicken Soup)

      By

      Moldovan Zeama is an outstanding version of chicken soup.  It is served throughout the year and very popular throughout the country.  Perhaps that is because it is a well-known hangover cure and Moldovans love their wine. Skilled Moldovan home cooks make the thin egg noodles from scratch that look like spaghetti noodles which is what I used for the dish.  The broth is made by cooking the chicken with some veggies and flavor is added with the addition of  parsley, dill and lovage.  Lovage is not easily found so a good alternative would be celery leaf.  This Moldovan delight is perfect on a cold winter night or morning and was awesome paired with cornbread.

      Moldovan Zeama

      Moldovan Zeama (Chicken Soup)
       
      Print
      Prep time
      Cook time
      Total time
       
      Author:
      Recipe type: Soup
      Cuisine: Moldovan
      Serves: 6
      Ingredients
      • 1 small chicken cut up
      • 12 cups water
      • 1 onion, diced
      • 1 carrot, cut into bite size pieces
      • 1 large tomato, diced
      • 2 cups egg noodles
      • 3 Tablespoons of lemon juice
      • ½ cup parsley, fresh chopped
      • ½ cup dill weed, chopped
      • 3 Tablespoons fresh squeezed lemon juice.
      • Salt and pepper to taste
      • thyme sprigs 1 per serving to garnish
      • lemon wedge to garnish
      Instructions
      1. In a large pot put in the chicken pieces and 12 cups of water
      2. Bring to a boil gently and start removing the froth as it rises to the top, just skim it off with a spoon.
      3. Add the chopped onion, tomato, carrot and lovage or celery leaf along with some salt and pepper
      4. Cook until chicken is cooked through and then add the egg noodles and lemon juice.
      5. After about 5 minutes add the parsley and dill weed. Cover the pan and remove from heat and let sit covered to let the flavors mix together.
      6. Ladle into bowls and garnish with fresh thyme sprig and lemon slice
      7. Serve warm with cornbread.

       

       

      Join the Journey It’s Free! Sign up for a culinary and cultural adventure delivered right to your inbox every week First Name E-Mail Address