Meatballs and cutlets are always a hit in our family. This is one of my favorite recipes since I was a little kid. It is very soft and doesn’t require much chewing :P The combination of herbs, vegetables and all the other ingredients involved in this dish makes it a perfect dinner, lunch but not breakfast! :)
Come summer it gets too hot to eat hot food. So, we tend to deviate towards more refreshing, cooler entrees. Okroshka is one of those refreshing soups served cold and is mostly made of raw vegetables. Most people may not know what Okroshka is and may not like the fact that it is made with Kefir or butter milk. If it makes any difference, original Okroshka is made with Kvas as a soup base. Kvas is a beer-like non-alcoholic drink. It is slightly sweet and has a very rich taste. Well, we chose a leaner and healthier version of Okroshka :)
I first tried the Egg Noodle Chicken Soup when our friend Olga and Nikolai made it as a first course during a luscious dinner. I simply loved it! It was like a love potion mixed into the soup. To spread the love, I asked Olga to give me the recipe. She kindly posted it on her new food blog and I shamelessly stole the recipe :P
Today’s recipe is dedicated to this fine vegetable called Cauliflower. To be precise, it is dedicated to a Cauliflower Soup. Need I say how healthy this creamy-looking vegetable is? OK, you talked me into it! Cauliflower is full of dietary fiber, rich in vitamin C and a perfect fighting remedy against multiple types of cancer. That is if you choose to cut it in pieces and eat it raw. I am not sure if it keeps the cancer fighting benefits once cooked. It is also very low in carbohydrates and a perfect substitute for potatoes in many meals. If you like broccoli, you’d better like cauliflower :) They are the same type of “animal” except for the color.
Lagman (similar to Lo-mein) falls right under the category of perfect, hand-made noodles that will please any child or adult with their softness and flavor. The broth of Lagman is rich, tasty and healthy. It is a Central-Asian dish, with the roots connecting to Chinese and Koren kitchens. There are multiple variations of this dish. I decided to start with the most simple one and gradually introduce you to more complicated ones. You just have to try it out! It might look a little complicated at first. But once you get used to the process, it will become a breeze, I promise! :)
If I can describe this soup in three words, they would be: healthy, easy and delicious! Even my picky son Omar loves this soup (except I have to fish out the vegetables from his bowl, just because he doesn’t like bright colors in his food).
Although I am not aware of the exact origin of Mung Bean Soup, a.k.a. Moshxo’rda in Uzbek (Mosh-bean, xo’rda-pottage), a.k.a. Mung/Moong been soup, looking at similar recipes I can tell, that it was most probably widely cooked among old time Uzbek farmers. It is relatively easy to make and does feed a lot of people. As far as I know not a lot of Uzbeks like this soup. But my family does enjoy it and I make it fairly often. You do have to try it once to understand if you like it or not :D