Latest news with #Kapusta
Telegraph
05-03-2025
- General
- Telegraph
Udmurt dumplings with beetroot and raspberry
Udmurts (from the Permic for 'meadow people') are an ethnic group from the Eastern European part of Russia. Their food, although heavily influenced by the standardised Soviet diet, is full of fascinating combinations, and dishes like these dumplings are a regional staple. Overview Prep time 50 mins Cook time 20 mins Serves 4 Ingredients For the dough 300g plain flour, plus extra for dusting 2 eggs 1 tbsp vegetable oil For the filling 90g ready-cooked beetroot 1-2 tbsp soft brown sugar 115g raspberries To serve Unsalted butter, melted Soft brown sugar Method Step To make the dough, mix 300g plain flour and 1 tsp salt in a large bowl. Step In a separate bowl, whisk together 2 eggs with 100ml warm water and 1 tbsp vegetable oil. Pour this into the dry ingredients bowl. Step Start by mixing with a fork, then gradually work the mixture with your hands to form a dough. Knead it for 2 minutes, cover with cling film, and rest in the fridge while you prepare the filling. Step Grate 90g ready-cooked beetroot, drain and discard the juices. In a bowl, mix it with 1-2 tbsp soft brown sugar. Add 115g raspberries, mixing gently with a fork to mash the raspberries a little, then taste and adjust the sweetness to your liking. Step Next, shape the dumplings. Dust a clean surface with some flour and work the dough for a few minutes to wake it up. Then, roll it out into a large sheet of any shape, as thinly as you can. Using an upside-down mug or a pastry ring, cut out as many circles as you can, roughly 8cm in diameter. Step Knead the offcuts into a ball, roll out again and repeat until you have used up all the dough. Step Place 1 heaped tbsp of the filling in the middle of each circle and pinch the edges together firmly to create a half-moon shape. You can press them with the back of a fork to create a lovely frill effect. Keep the finished dumplings under a damp tea towel while you shape the rest. Kapusta, by Alissa Timoshkina (Quadrille, £28), is out now
Telegraph
05-03-2025
- General
- Telegraph
Tzimmes (Ashkenazi carrot, beef and prune stew)
A classic of Eastern European Jewish cuisine, this dish is a bit of a culinary shapeshifter. I have decided to opt for the simplest yet most delicious version – a meat stew with carrots and prunes. This is definitely a Sunday-lunch type of dish, as the overall cooking and preparation time comes to three hours. But the joy of tucking into the rich, sweet, smoky stew is worth all the effort. For a vegetarian version, omit the beef and swap the beef stock for vegetable; add two extra carrots and two extra potatoes to make up the volume. Ingredients Vegetable oil, for frying 500g stewing beef, cut into chunks 2 onions, cut into chunks 8 carrots, peeled and cut into chunks 6 potatoes, peeled and cut into chunks 4 bay leaves 100g pitted prunes, roughly chopped 700ml beef stock 1 tbsp honey 2 tsp garlic powder 1 small bunch of parsley, chopped Method Step Preheat the oven to 160C/140C fan/gas mark 3. Step Heat a little oil in a casserole or ovenproof, lidded pan and fry 500g stewing beef (cut into chunks) with a pinch of salt and pepper over a medium-high heat for about 10 minutes, until browned on all sides. Remove from the pan and set aside. Step Throw in 2 onions (cut into chunks) and 8 carrots (peeled and cut into chunks) and coat them in the oil. Season, and fry for about 6 minutes, stirring occasionally, letting them brown in places. Step Take off the heat. Return the beef to the casserole and mix well with the vegetables. Add 6 potatoes (peeled and cut into chunks), 4 bay leaves and 100g pitted prunes (roughly chopped). Try to scatter them equally around the casserole. Kapusta, by Alissa Timoshkina (Quadrille, £28), is out now
