Tomato paste | Chef Doru's Blog

As a Romanian, it’s about time to post another Romanian recipe – vegetable sour soup (borsch) with smoked ribs).

Ingredients:

2 tbsp olive oil
4 mushrooms cut in thick slices
1 parsley root cut in cubs
6 small carrots cut in cubs
1 red bell pepper cut in cubs
1/2 rack smoked ribs
3 stalks of celery cut in thick slices
3 green onions cut in slices
1 onion cut small cubs
1 big tomato cut in small cubs
1 x 6 oz tomato paste
1 medium yams cut in big cubs
4 medium potatoes cut in big cubs
1.5 quarts of vegetable/chicken stock
1L of water or more to get the desired consistency
salt and pepper to taste
1-2 hot peppers (I used jalapeño)
lemon juice to taste (I used the original borsch – you can buy it at any Romanian delicatessen)
few springs of lovage, parsley and dill cut thin
sour cream for serving

Directions:

In a big pot, heat the oil and sweat the onion, green onions, celery, carrots, parsley root, mushrooms and bell pepper adding one ingredient at the time and stir for about 8-10 minutes. Add the brought and water in the pot together with the smoked ribs and boil until the meat is falling of the bone. In the end add the potatoes and 5 minutes after the yams and let them boil until tender. Turn off the heat and add the greens (parsley, dill and lovage).

Despite the Heat | Tortilla Soup (persephoneskitchen.com)
Creamed Cabbage Soup (cantstayoutofthekitchen.com)
What I ate in Romania. (heifer12x12.com)

You must try this traditional Israeli dish. It’s easy to make and the results are spectacular (made this dish twice in one week).

Ingredients:

2 tablespoons olive oil
1 big onion cut into small pieces
2-3 assorted peppers (red, green, yellow and orange), cut into small cubes
8 cloves garlic, crushed
6 tomatoes, cut into small cubes
3 tablespoons tomato paste
2-4 tablespoon chicken stock
1/2-1 teaspoon cumin
Salt and pepper, to taste
1-2 hot peppers (optional)
6-8 eggs
1/2 cup chopped parsley, for garnish

Directions:

Heat the oil in a wide pan and stir-fry the onion and the peppers; add the garlic and continue stir-frying for 2 minutes.
Add the tomatoes and cook, continuing to stir, for approx. 5 minutes.
Add the tomato paste and cook, continuing to stir, for another 2 minutes.
Add water, cumin, salt, pepper, and hot pepper, if using.
One at a time, break the eggs into the simmering tomato sauce, spacing them evenly in the pan.
Cover and cook for 10 minutes or less, until the eggs are cooked through to your liking.
Sprinkle with parsley and serve.