For Gulnara Alimova, a chef from a school in Chui Province, cooking in the kitchen is more than just a job; she believes that she is making a difference in the lives of children in the school where she works. WFP’s Elizabeth Zalkind met her in Bishkek during a two-day cooking competition for the best 20 school chefs in the country. Gulnara’s shared with Elizabeth a Vegetarian Borscht Recipe – part of her team’s winning three-course meal.
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1) Peel and cut the onions, carrots,beets (alternatively shred the carrots and beets using the shredding blade of a food processor).
2) Add tomato purée and sauté over medium heat in the vegetable oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the endto add colour to the dish.
3) In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage, potatoes and the hot stock.
4) Bring to a boil and leave to simmer 15-25 minutes, until the vegetables are tender. Towards the end, add the reserved grated beet.
Season to taste with salt and pepper. Serve with a dollop of sour cream and chopped dill, if desired.