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Bosnian Rooftops and Borscht with Apples

Good morning!  Before we continue on our jaunt through Bosnia, I want to stop for a moment and say HAPPY BIRTHDAY to my Dad.  Happy Birthday, Pa! I love you muchly and am so glad you’re my friend. 🙂

Now…back to Bosnia!

After wending our way past this idyllic lake

…and through fairytale mountains…we emerged into a valley and began driving through beautiful little villages clustered along the riverbank.

So many things entranced me about the towns we passed: the tidy gardens being readied for spring, farmers pitching hay onto towering stacks, the abundance of balconies festooned with flowers or laundry billowing in the breeze.

Today I’m just going to feature rooftops. They were so fascinating to me! So new, mysterious and exotic. I love how architecture reflects a culture so vividly.

In celebration of these lovely rooftops (any excuse for a party, eh?!), I’m sharing my favorite borscht recipe. I love borscht in any form: hot, sour, savory, sweet. This beauty of a soup is made unique with the addition of juicy apple. Mmmm! Somehow it goes perfectly with the earthy beetroot and has the added bonus of being equally delicious hot or cold. With sunny spring days finally making an appearance, I so enjoy a chilled bowl of borscht topped with soured cream or plain yogurt sprinkled with fresh dill.

What is your favorite springtime soup?

Borscht with Apples
(Adapted from Soup)

Ingredients:
1 onion, chopped
1 pound raw beetroot, peeled and chopped
2 celery sticks, chopped
1/2 red bell pepper, chopped
1 large cooking apple, chopped
2 Tbsp butter
2 Tbsp sunflower oil
9 cups stock or water
1 tsp cumin seeds
a pinch dried thyme
1 large bay leaf
fresh lemon juice
salt and ground black pepper
Garnish: sour cream, fresh dill

Directions:

  1. Place chopped vegetables and apple in large saucepan with butter, oil, and 3 Tbsp stock. Cover and cook gently for about 15 minutes, shaking pan occasionally.
  2. Stir in cumin seeds and cook for 1 minute, then add remaining stock, thyme, bay leaf, lemon juice, and seasoning to taste.
  3. Bring mixture to boil, then cover pan and reduce heat to gentle simmer. Cook about 30 minutes.
  4. Strain vegetables and reserve liquid. Process the vegetables i a food processor or blender until they are smooth and creamy.
  5. Return vegetables to pan, add reserved stock and reheat. Check seasoning.
  6. Divide into individual serving bowls. Garnish with swirls of soured cream and a frew sprigs of fresh dill.




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mlle paradis - Hi Krista – got you updated on the blogroll! Ahhhh! That feels better. Happy Birthday to your Dad. Loved this series with the incongruous muezzin towers attached to modest buildings. And borscht! Yes, love!

RamblingTart - Oh, that’s great, Paradis! 🙂 Thanks for the birthday message – I’ll pass it along. 🙂 I love those towers/buildings too, so much. 🙂

Sunita - Happy birthday to your dad.
It’s probably my first visit here, and am already loving it. Gorgeous photos and lovely soup 🙂

Sunita - Happy birthday to your dad.
It’s probably my first visit here, and am already loving it. Gorgeous photos and lovely soup 🙂

Valerie - A very Happy Birthday to your Dad!! I don’t like borscht very much but I’m sure that it would be amazing with apples. Lovely photos!

Duchess - Bosnia looks like one giant movie set! And that soup, it looks and sounds wonderful! Def wanna try it.

RamblingTart - Thanks, Valerie!! 🙂 I know borscht can be an acquired taste, but this is a good, mild one to start with. 🙂 It’s sweet and lovely. 🙂

RamblingTart - I completely agree with you, Duchess! 🙂 I just couldn’t stop looking at everything. 🙂

tasteofbeirut - Your dad looks like such a wonderfully warm man! I love these photos of Bosnia, it looks like a dream, a fairy tale place.
Also the soup is lovely, I have always wanted to make one because i adore beets and the color of the soup!

RamblingTart - Thank you, Joumana. 🙂 I’m so glad you like the Bosnia photos. They’ve been so delightful to me and I’m glad they’re interesting to you too. 🙂 I hope you get a chance to make this soup. It’s awfully good – especially cold. Yum!!

Zita - I love eastern european soups!!! There are so many delicious ones in Hungary too! 🙂

RamblingTart - Me too, Zizi!!! Yum! I’m actually happy for this dark, rainy day because it puts me in a soup mood. 🙂

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