Rebecca's Steak and Mushroom Stroganoff

A hearty staple of Russian cuisine!

I would imagine that pretty much everyone with access to a television knows that the opening ceremonies of the Sochi Winter Olympics were tonight, and while I've said I'm not that interested in sports, I think it takes a special kind of grump to not at least vaguely enjoy the concept of the Olympics. I can't remember specifically when I first became aware of their existence, but I do remember thinking Picabo Street was the coolest person alive when I first learned how to ski, and I've always tried to tune in to at least the Opening Ceremonies, if nothing else.

So despite all the controversy and lingering tensions about the Sochi games, I was still excited to tune in tonight and see what Russia was bringing to the table. And because I can't pass up an opportunity to try out a new recipe to feature with you guys, I pulled out a recipe I've been eager to try since first brainstorming what recipes I could feature with Rebecca after her very first post because I enjoy stroganoff, and am always happy to have an excuse to have some.

Rebecca's Borscht

Even if you're not sure about beets, give this soup a try!

I am bad at eating vegetables. There are maybe four I actually enjoy eating, maybe ten or so if you really press me, but I'm one of those people who would much rather eat a cookie than celery sticks for a snack, and venturing outside of my vegetable comfort zone isn't something I do very often.

So basically, I was pretty content to not eat beets, just walk right by them at salad bars and such because they weren't something I'd tried or really wanted to try, just like how most kids assume they're going to hate brussel sprouts before they give them a fighting chance. (Which, yes, I don't like brussel sprouts either.) When my mom suggested making borscht for a Rebecca themed dinner this week, I was skeptical at best, and prepared to hate it at worst, but figured hey, might as well give it a shot. I mean, it doesn't get more Russian cuisine than borscht, right?

I am pleased to report that while I'm still probably going to be avoiding the beets at the salad bar, this soup was actually really tasty! It's sweet and sour, can be served hot or cold, and while I think I prefer it warm, it definitely tastes good chilled, too. Don't let the beets scare you! I promise this is actually a deceptively simple soup to make and might even convince you that this weird root vegetable isn't such a bad thing after all.