Russian Food & Cuisine - Soups & Recipes

 

 

Borcsh 
the famous Russian soup made of beet and meat, usually served with sour cream. It is so great that we dedicated a whole page for it. Read more about Russian borsch and its healing powers.

Vegetable soup (shie) 
the soup made of cabbage, potato and meat. There is also the specification called “shie postnie” –the same soup without the meat.
 

Fishsoup (ukha) 
the fishsoup with carrot, spices and potato. 
 

Chicken soup (kuryniy soup) 
 

Mushroom soup (grybnoy soup)  
 

Noodle soup
popular countryside dish made of homemade noodle, potato and meat sometimes. 
 

Cold soup (okroshka) 
gold “kvas” with vegetables, potato, eggs and spices     

 
 

 

 

Okroshka is a summer vegetable soup, but can also be made with sausages or meat. It is very refreshing in hot sunny days, served right from the fridge.
 

Peel potatoes, boil them, cool down and cut into cubes. Cut carrot, turnip in cubes and stew in the pan with a little water until they are soft. Cut radish and cucumbers in cubes, chop onion springs.

 

Put all vegetables in a bowl. Add salt and dress with kvas. Don't pour all Kvas and sour cream if you are not sure you will eat everything. "Okroshka" is kept very well in the fridge without Kvas during several days. Add sugar to your taste.

Serve with chopped dill and sour cream.
 

 

 

Clean small fishes, put in gauze and tie up. Pour cold water over, bring to boil, take froth away, add 1 onion, parsley root, salt, bay leaf, and leave on a very low heat for an hour. Take the gauze with fishes out.

 

Put chopped potatoes, green parsley and boil until potatoes are ready. 15 minutes before soup is ready, put fish slices in it. You can use any fish for Ukha, but it is always better to combine several.

 

Ukha, decorated with greens, is served with Vodka.

 

 

Prepare meat broth: Put beef into a large saucepan and cover with 3 l cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1 hour.

 

Pan-fry vegetables. Melt one tablespoon of margarine in a frying pan. Add chopped onions, carrots and parsley cut into sticks. Cover and sauté at low heat for 15 minutes stirring occasionally.

 

Add chopped tomato and sauté for another 5 minutes. Simmer pickled cucumbers: Put chopped pickled cucumbers into a saucepan. Add meat broth covering cucumbers.

 

Cover with lid and simmer at low heat for 15-20 minutes. Add rice to boiling meat broth. Bring to a boil. Add potatoes cut into bars and sautéed vegetables. Boil for 10-15 minutes. Add simmered pickled cucumbers and boil for another 5 minutes.

 

Salt can be added by taste. Served with sour cream.   
 

 

Soak mushrooms in water for 2-3 hours, then boil them in the same water (they are ready when they drown on the bottom). Wash them by running water. Cut mushrooms in strips and fry in oil. Strain mushroom water through 3-4 layers of gauze.

 

Chop sauerkraut finely, stew with a little sugar, 1/2 Tbsp oil, 3 Tbsp water on average heat until it is soft and tender. Chop all other vegetables and roots finely and fry in oil. Put sauerkraut, mushrooms and fried vegetables in mushroom water.

 

Fry flour on dry pan until it is golden. Pour in a little water and having stirred thoroughly, add schi.

 

Season schi on your taste. You can use potatoes, but don't add flour then. Serve with chopped greens.   

 

 

If you have fresh mushrooms, put clean mushrooms in cold water for 1-2 hours changing water 3-4 times. For dry mushrooms, put them in warm water and boil for 1,5 hours. Or you can put them in warm water for an hour and then boil for 40 minutes.

 

Having prepared mushrooms, chop them, cut carrot into thin rounds. Put mushrooms, carrot and roots into water and boil for half an hour. Chop onions and fry with vegetable oil.

 

Cube potatoes and add them, onions, salt, pepper and bay leaves into the pan. Boil for 15 minutes.

 

Then take a cup of broth and add flour, mix very well so that there are no flour lumps in it. Pour it into the pan and boil for 5 minutes. Now add chopped greens.

 

Gribnoy soup is served hot or cold with sour cream. 

Enjoy !