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Film: Russian beetroot soup & talking with Risto Joost
07.10.2011In November we will be performing Rachmaninoff’s Vespers, conducted by our new chief Risto Joost. Our Russian language coach, Raya Lichansky, invited Risto over for authentic Russian beetroot soup, borsht, and talked to him about the Vespers. Watch the result here online!
Rachmaninoff: Vespers
Leeuwarden Jacobijnerkerk - 9 November, 20.15
Utrecht Pieterskerk - 11 November, 20.15
Alkmaar Grote Sint Laurenskerk - 15 November, 20.15
Amsterdam Muziekgebouw aan ‘t IJ - 16 November, 20.15
Enschede Grote Kerk - 17 November, 20.00
Den Haag Nieuwe Kerk - 19 November, 20.15
Naarden Grote Kerk - 20 November, 20.15
Arnhem Musis Sacrum - 21 November, 20.15
More information about the concerts you can find here.
And as promised, the recipe (courtesy of Raya Lichansky):
Russian beetroot soup, borsht
- 2 large cooked beetroots
- 1 small carrot, peeled
- 2 stalks of celery
- 2 waxy potatoes, peeled
- 2 shallots
- 2 cloves of garlic
- 1 tbsp sunflower oil
- 1,5 liter stock (vegetable or meat)
- 1 bay leaf
- 5 black peppercorns
- 250 g very finely chopped cabbage
- 1 slice of roast beef (roasted, ± 100g)
- salt and pepper
- sour cream
- fresh dill
Cut the beetroot, carrot, celery and potatoes into small cubes, finely chop the shallots and garlic.
Heat the sunflower oil in a large soup pot, add the shallots, carrot, celery, potatoes and garlic, and sauté gently for 10 minutes until soft.
Add the stock and beetroot cubes, add the bay leaf and peppercorns and bring to a boil.
Let the soup simmer for 30 minutes.
Cut the roast beef into cubes.
5 minutes before serving, stir the roast beef and cabbage into the soup.
Taste the soup and season with salt and pepper.
Serve with sour cream and garnish with chopped dill.
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