Feeling a little uninspired in the kitchen this winter? Step right up! We’ve got you all sorted. Our Hazendal chefs are sharing three of their favourite warming soup recipes that look (and taste) amazing, but are actually not all that finicky to make.
Here you go!
Of course, we have to include borsch! After all, is there anything more quintessentially Russian that you can serve up on a nippy winter’s day?
At Hazendal we take a little creative licence by giving a contemporary twist to this classic iconic dish, which is served at our Babushka Deli with roast vegetables, homemade apple- and fennel sauerkraut and warm slices of Russian Black Baguette.
Makes 1.2L, serving 4 – 6 as a substantial portion
45ml Canola oil (for frying and roasting)
1 large onion, peeled and finely chopped (200g)
1 carrot, peeled and grated (110g)
6 red beetroot, raw (1kg)
2 red bell peppers (560g)
2 tsp tomato puree (30g)
2L cold water
2 bay leaves
1 tbsp black peppercorns (6g)
1 tbsp coriander seeds (6g)
1 tbsp fennel seeds (6g)
4 garlic cloves, peeled
1 bunch of dill (20g)
1 small bunch of Italian parsley (60g)
2 garlic cloves, grated (10g)
500g apple- and dill sauerkraut
2 tbsp pomegranate molasses (25g)
1 red onion, peeled (145g)
1 tbsp golden brown sugar (15g)
400g red kidney beans
2 tsp sweet smoked paprika (9g)
4 tbsp sour cream (60g)
- Preheat your oven to 160˚C
- Heat a tablespoon of canola oil in a large pan and fry the onion and carrot for a few minutes until golden.
- Peel and grate two of the beetroots.
- Core, de-seed and thinly slice one red pepper.
- Add the vegetables to the pan, together with the tomato puree, and add a little water.
- Season with salt and pepper and fry for an additional few minutes.
- Top with cold water, add aromatics and whole garlic cloves along with half the dill and Italian parsley.
- Season with salt and bring to a simmer.
- Reduce the heat, add the grated garlic and half of the sauerkraut with brine, cover and simmer for 1 hour.
- Turn off the heat and leave to rest for another hour.
- Peel the remaining 4 beetroots, cut into wedges, dress with oil, salt and pomegranate molasses.
- Cut the red onion into wedges, season with salt and brown sugar.
- Place on a roasting tray with the beetroot and roast for 30 minutes.
- Drain kidney beans, dress with salt oil and sweet smoked paprika.
- Core and deseed the remaining red bell pepper, cut into thin strips and dress with salt and oil.
- Roast the beans and peppers together for 15 minutes.
- When ready to serve the soup can be strained through a muslin cloth for a finer texture.
- Discard solids and reheat if necessary.
- Place remaining sauerkraut and different roast veg in layers into bowls, top with warm broth, sour cream, dill and parsley.
Russian Mushroom Soup with Sour Cream & Grenki
Makes 2.2L, serving 8 - 10 as a substantial portion
60g dried mushrooms
500g fresh mushrooms, sliced into thick slices
15ml olive oil
1 onion, peeled and diced (200g)
1 large carrot, peeled and diced (130g)
1 stalk, celery finely diced (30g)
4 x spring onion sliced (90g)
200g pearl barley, soaked in cold water for 2 hours, rinse and strain
1.5L mushroom stock or vegetable stock
1 bunch of dill, chopped (20g)
1 bunch of Italian parsley, chopped (40g)
1 cup sour cream (250g)
- Soak the dried mushrooms in 500ml of warm stock liquid.
- In a heavy-based saucepan, heat the olive oil and butter, add the mushrooms, onion, celery and carrot.
- Fry over a medium heat until the carrots turn dark gold.
- Add the barley and stir through.
- Add the stock.
- Strain the dried mushrooms, reserving the liquid, chop up larger pieces.
- Add to the soup with the liquid.
- Simmer the soup for around 40 minutes until the barley is tender.
- Season to taste.
- Add the dill, Italian parsley and spring onion.
- Serve with more fresh herbs and Russian Grenki.
And the recipe for the grenki (fried bread), of course. You’ve got to add this, it turns this soup into a full-on taste sensation.
salt and pepper to taste
slices of sourdough bread
20ml sunflower oil for frying
- Beat eggs, cream and seasoning.
- Dredge slices of bread through egg custard.
- Fry each side until golden brown and crisp on each side.
- Serve with the soup and prepare to have your mind blown!
Roast Tomato & Red Bell Pepper Soup
Makes 2.4L, serving 10 - 12 as a substantial portion
6 cups cherry tomatoes (1.3kg)
6 cups plum tomatoes (1.3kg)
2 onions, sliced (450g)
10g fine salt
12 garlic cloves, peeled (60g)
4 large red bell peppers (560g)
3g red pepper flakes
salt and pepper to taste
20ml red wine vinegar
30ml olive oil
- Pre-heat the oven to 200°C.
- Cut tomatoes into half (cherry) and wedges (plum).
- Place tomatoes and onions on a large baking sheet, toss with olive oil and salt and spread out evenly.
- Place garlic on foil and drizzle with olive oil, wrap up in foil and place on the baking sheet.
- Roast everything for 25 mins, stirring halfway through.
- While the tomatoes are roasting, start roasting the peppers.
- Place peppers under a grill or straight onto gas flames from the hotplate.
- Char on all sides for 2 - 3 mins.
- Once the peppers are charred, place them in a large mixing bowl, cover lightly with cling wrap, allow to steam for 5 mins to help loosen the skin.
- Peel peppers and remove the seeds.
- Cut into chunks .
- Allow the roasted tomatoes to cool slightly.
- Add all ingredients to a blender, including the red wine vinegar, red pepper flakes and olive oil, blend until smooth and pass through a tammy sieve if necessary.
- Taste and adjust seasoning as needed.
- Garnish with roast mixed tomatoes, crispy chopped bacon and sourdough croutons fried in butter with herbs, and some freshly sliced garlic.
There you have it - three lovely soup recipes that taste amazing but are actually quite easy to make. Happy cooking! Check back soon for more tasty inspo from the Hazendal kitchens.