Friday, February 10, 2012

Foodie Fridays: Ramen Noodle Borscht


Sometimes only the simplest of recipes will do, and it would be hard to find anything simpler than a ramen noodle-based soup.  I almost hesitate to call this a recipe, but it really is good so I thought it was worth sharing.  With just a few easy ingredients added to basic ramen noodles, you will be dining on an effortless version of borscht in no time.  If you wish, stir in a handful of shredded coleslaw mix when cooking the noodles, since cabbage is also an ingredient in authentic borscht recipes.  Use whatever prepared dip you prefer -- I've used green onion sour cream dip and tsatsiki, and both are good.  This is excellent for lunch on a cold day.  I like to serve it with cheese toast made by topping whole-grain Italian bread with a thick slice of Spanish Tetilla cheese (or any favorite cheese if this one is not available), then toasting it in a toaster oven atop a piece of foil until the cheese starts to melt.  I know the idea of serving a Russian-style Asian ramen noodle soup with Spanish cheese-topped Italian bread sounds a little odd, but trust me, the combination is so good I'm wishing I had some right now!

Ramen Noodle Borscht

1 package beef or chicken flavor ramen noodles
1/2 can sliced beets, rinsed, drained, and diced
dried dill weed to taste (or fresh dill if available)
store-bought sour cream or yogurt dip

Add noodles, water, and 1/2 of the seasoning packet to a small saucepan.  Heat over high heat until the water just begins to boil and the noodles are soft and separated.  Remove from heat and stir in the beets and dill weed. Top with a generous dollop of dip and serve (the dip will gradually spread through the broth, which will turn pink and creamy).  Serves 1 or 2.
     

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