Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own


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Shchi remastered (with Middle-Eastern Meatballs)

I can´t believe that 10 months have gone away since I started this blog! 60 posts later, it’s time to start revisiting some of my favourite recipes, to get creative and add a different twist. Shchi, the classic Russian cabbage soup was one of my first posts and definitely among my favourites! Now that autumn is finally here, some days ago I was really feeling like eating Shchi again, I haven’t cooked it since the first post! But this time, I added some Middle-Eastern style meatballs, and the fusion turned out amazingly well!

I slightly varied the Shchi recipe and the meatballs are of my creation, however you’ll notice a clear Middle-Esatern influence: I prepared them with bulgur, inspired by the traditional Kebbeh, and it just gave them the perfect texture! I think I’ll always use bulgur from now on instead of bread crumbs or flour. A pinch of cinnamon, among other typical spices, is a little secret I’ve been applying to my meatballs since I first saw the delightful movie “A Touch of Spice” (2003), which I highly recommend by the way, every foodie should watch it!

Would you like to try it? It’s a great healthy complete meal to warm up your evenings! and I made Yakisoba with the remaining cabbage, yummy!

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A Courgette Cream with a Middle-Eastern Twist

This is a simple but delicious recipe for one of those evenings where you don’t know what to cook and you don’t have much time to do it either but you don’t want to sacrifice taste or quality. It makes a great weeknight option; besides, you can easily switch courgettes (zucchini) by aubergines, carrots or pumpkin depending on what you have at hand or feel like.

And trust me, if you use any of the above vegetables there’s no need to add cream or potatoes to make this soup creamy, you’ll be surprised by its texture! The trick is to use a lot of the solid ingredient and just enough stock to cover it on the pot.

I started to make this kind of creams mainly to rescue the occasional overstock of fresh veggies (I absolutely refuse to throw food away!) that once in a while happens in my fridge and they rapidly became a favourite in our table.

This is a short post for it is a quick recipe! Would you like to try it?

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