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| Olga showing off the latest in headwear |
Name: Olga Trusova (@olga_t)
Home (+ hometown swap): San Francisco / SF Swappers
Profession: Designer
How
did you first get involved in food swapping? How long ago?
I came to the very first food swap
thanks to my neighbor, Chef Stephanie, who is one of the SF food swap
organizers. Stephanie and I met in Bernal Heights last year and had an instant
connection around our passion for food. I offered my house for the second food swap and it was a blast! Now I'm a regular.
My mother and I made traditional
Ukrainian dumplings ("vareniki") with potato-mushroom filling. We are
both originally from Ukraine and decided to share one of the most popular
winter dishes from that region of the world. Winter is actually one of my
favorite seasons, in part, because of Ukrainian Christmas - the biggest holiday
of the year for us. On Christmas Eve, twelve meatless dishes are prepared and
served to family and friends with the first rising star (read more about it in
my guest post on The Pickle Project blog).
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| Making vareniki, Ukrainian dumplings |
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| Vareniki at the December food swap |
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| Olga & her mom Luda at the December swap |
What’s
your favorite thing about swapping? Food,
of course! And people :)
Who
or what most influences your cooking?
My heritage, but also traveling. A while ago, my boyfriend and I took a year
off to travel around the world, and that has become an endless source of
inspiration for our cooking.
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| Have you tried Ca cuong? |
What’s
your favorite kitchen tool?
Whisk.
Your
current flavor or ingredient obsession?
Nutmeg.
Biggest
food surprise? Ca cuong (I
first tried it in Thailand):
If
the Rapture came tomorrow, what would your last meal on earth be? Ice-cream!
When I'm not in the kitchen… I'm working on my startup: http://gratitude.is
Recipe by Olga
Borscht
Here is a
recipe for borsht (you can make it veg or non-veg; I think
beef-based borscht is the best :)
Ingredients:
1-2
Russet potatoes
1 large
onion
2 large carrots
2 medium size beets
2 garlic cloves
1/2 cabbage
1-2 tomatoes
1 tbsp tomato paste
1 bay leaf
a few celery sticks
parsley, dill, cilantro
salt, pepper
1 tbsp brown sugar
1-2 cans of vegetable or beef broth (if you want to make your own beef broth, rinse and boil a few chucks of meat on the bone, remove the meat and use the liquid, add small chunks of meat back into the borscht when ready to serve)
2 garlic cloves
1/2 cabbage
1-2 tomatoes
1 tbsp tomato paste
1 bay leaf
a few celery sticks
parsley, dill, cilantro
salt, pepper
1 tbsp brown sugar
1-2 cans of vegetable or beef broth (if you want to make your own beef broth, rinse and boil a few chucks of meat on the bone, remove the meat and use the liquid, add small chunks of meat back into the borscht when ready to serve)
Preparation:
Saute onions, garlic, celery; add pureed tomatoes (without the skin), sugar, and tomato paste - mix well and add to a large stock pot. Finely slice carrots and beets like matchsticks, add to the pot. Fill the pot with vegetable or beef stock and water. Bring to a boil. Add the bay leaf, salt, and pepper. Simmer on medium. Peel and cube the potatoes, add to the soup. When beets and potatoes are almost done, add finely chopped cabbage. After the soup is ready (basically, when all the vegetables are cooked - but not overcooked!), add parsley, dill, cilantro. Serve hot with sour cream and garlic bread rolls (just brush warm dinner rolls with a garlic-oil mixture - 4 cloves of pressed garlic + 2 tbsp canola oil + salt).
Saute onions, garlic, celery; add pureed tomatoes (without the skin), sugar, and tomato paste - mix well and add to a large stock pot. Finely slice carrots and beets like matchsticks, add to the pot. Fill the pot with vegetable or beef stock and water. Bring to a boil. Add the bay leaf, salt, and pepper. Simmer on medium. Peel and cube the potatoes, add to the soup. When beets and potatoes are almost done, add finely chopped cabbage. After the soup is ready (basically, when all the vegetables are cooked - but not overcooked!), add parsley, dill, cilantro. Serve hot with sour cream and garlic bread rolls (just brush warm dinner rolls with a garlic-oil mixture - 4 cloves of pressed garlic + 2 tbsp canola oil + salt).
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