WC Day 1 Recipe: Russia

*Note: Each day of the group stage of the World Cup 2018 I will be making a meal from one of the countries playing that day.  Following the 5-0 beatdown Russia gave Saudi Arabia it seems only fitting to start with a couple of Russian dishes.

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Shashlik and Borscht

Shashlik is essentially skewered meat cooked over fire.  It is popular in Russia but is also seen frequently in Eastern Europe and beyond.  Traditionally lamb is used, however pork, beef, and chicken are frequently substituted.

Borscht is a sour soup made from beets and cabbage.  Its origin seems to be Ukrainian, however is seen also in Eastern Europe and very common at Russian dinner tables.

Shashlik

1 leg of lamb (deboned and cut into cubes)

1 sweet onion

1 lemon

4 Tbsp Olive oil

2 cloves of garlic

Salt

Take the lamb and cut into cubes thick enough to skewer trimming most of the fat off.  Then put all the ingredients in a large mixing bowl, transfer to plastic bag, and refrigerate overnight.

Take the lamb out and place on metal skewers.  Grill over high heat.  This will cook fast 3-4 mins on each side charred.  It should be slightly pink in the middle.

Borscht

2 cups or 1 bunch peeled and shredded beets

1 cup shredded carrots

1 cup chopped onions

3 cups beef broth

2 cups chopped cabbage

Salt

1/2 freshly squeezed lemon juice

On stovetop cook beets, carrots, and onions in the beef broth for 20 minutes.  Season with salt to taste.

Add cabbage and butter.  Then cook for an additional 20 minutes.  Season with additional salt if needed and add lemon juice at the end.   Cover and let sit for one hour.  Serve room temperature or heat up as desired.

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Many opt to serve this with a spoonful of sour cream (just not a fan).

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