Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 1 (14.5 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can kidney beans, drained and rinsed
- 1 (14.5 ounce) can corn, drained
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic, onion, carrots, celery, and bell pepper and cook for 5 minutes, stirring occasionally.
3. Add the cumin, paprika, coriander, turmeric, cinnamon, nutmeg, cardamom, cloves, and ginger and cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, chickpeas, black beans, kidney beans, corn, vegetable broth, tomato paste, red wine vinegar, honey, Worcestershire sauce, soy sauce, and Dijon mustard.
5. Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
6. Add the parsley and season with salt and pepper, to taste.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: Medium heat
Serving Size: 8
Nutritional Information:
Calories: 250
Fat: 5g
Carbohydrates: 42g
Protein: 11g
Substitutions for Ingredients
- Olive oil: canola oil or vegetable oil
- Garlic: garlic powder
- Onion: shallot or leek
- Carrots: parsnips or sweet potatoes
- Celery: fennel or celeriac
- Red bell pepper: green bell pepper
- Worcestershire sauce: tamari or coconut aminos
- Soy sauce: tamari or coconut aminos
- Parsley: cilantro or basil
Variations:
- Add 1/2 cup of cooked quinoa or brown rice for added protein and fiber.
- Add 1/2 cup of cooked diced chicken or turkey for added protein.
- Add 1/2 cup of cooked diced bacon for added flavor.
Tips and Tricks:
- For a spicier stew, add 1/4 teaspoon of cayenne pepper.
- For a creamier stew, add 1/2 cup of coconut milk.
- For a thicker stew, add 1 tablespoon of cornstarch.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the stew in a large bowl with a side of crusty bread.
Garnishes:
- Chopped fresh parsley
- Shredded cheese
- Sour cream
- Sliced avocado
Pairings:
- Rice
- Quinoa
- Baked potatoes
- Mashed potatoes
- Grilled vegetables
Suggested Side Dishes:
- Green salad
- Roasted vegetables
- Baked beans
- Cornbread
Troubleshooting Advice:
- If the stew is too thick, add more vegetable broth.
- If the stew is too thin, add more tomato paste.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Borodinsky stew is a traditional Russian stew that is usually served during the winter months. It is made with a variety of vegetables and beans and is often served with a side of crusty bread.
Flavor Profiles:
Borodinsky stew has a savory and slightly sweet flavor with hints of smokiness from the paprika and spices.
Serving Suggestions:
Borodinsky stew can be served as a main course with a side of crusty bread or as a side dish with grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A