Russian-style Gumbo

Ingredients

While the original American Gumbo is known for its Cajun and Creole influences, this Russian-style adaptation incorporates elements of Russian cuisine. The use of beets, cabbage, and dill gives the dish a distinct Russian flavor profile. Additionally, the traditional roux is replaced with a tomato-based broth, adding a tangy twist to the dish. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 carrot, diced 1 carrot, diced
• 1 beet, peeled and grated 1 beet, peeled and grated
• 2 cups (470ml) canned diced tomatoes 2 cups (470ml) canned diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1 cup (150g) sliced okra 1 cup (150g) sliced okra
• 2 cups (200g) shredded cabbage 2 cups (200g) shredded cabbage
• 1 pound (450g) smoked sausage, sliced 1 pound (450g) smoked sausage, sliced
• 1 pound (450g) chicken thighs, boneless and skinless, diced 1 pound (450g) chicken thighs, boneless and skinless, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, chopped, for garnish Fresh dill, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, diced bell pepper, diced celery, and diced carrot. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the grated beet, canned diced tomatoes, vegetable broth, bay leaf, paprika, dried thyme, dried oregano, and cayenne pepper (if using). Stir well to combine.
3. 3.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
4. 4.
   Add the sliced okra, shredded cabbage, smoked sausage, and diced chicken thighs to the pot. Stir to combine.
5. 5.
   Cover the pot and simmer for an additional 30 minutes, or until the chicken is cooked through and the flavors have melded together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf before serving.
8. 8.
   Garnish each serving with fresh chopped dill.

Treat your ingredients with care...

• Smoked sausage — Choose a high-quality smoked sausage with a robust flavor to enhance the taste of the dish.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Okra — If fresh okra is not available, you can use frozen okra. Thaw it before adding it to the pot.
• Dill — Fresh dill adds a vibrant flavor to the dish. Chop it just before serving to preserve its freshness.
• Beet — Wear gloves while peeling and grating the beet to prevent staining your hands.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a chopped chili pepper.
• Serve the Russian-style Gumbo with a dollop of sour cream for a creamy touch.
• This dish tastes even better the next day as the flavors continue to develop. Consider making it in advance.
• Feel free to add other vegetables like potatoes or mushrooms to customize the recipe to your liking.
• Serve the Gumbo with crusty bread or Russian black bread for a complete meal.

Serving advice

Serve the Russian-style Gumbo hot in individual bowls. Accompany it with a side of sour cream and freshly baked bread for a satisfying meal.

Presentation advice

Garnish each bowl of Russian-style Gumbo with a sprig of fresh dill to add a pop of color. The vibrant red color of the beets and the green dill will create an appealing visual contrast.