is an important part of every meal in Russia, usually eaten
in the afternoon.
Borcsh – the famous Russian soup made of beet and meat, usually served with sour cream.
Borsch. (Photo from Kuking.Net)
Fishsoup (uha) – the fishsoup with carrot, spices and potato.
Chiken 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
Russian Cuisine Recipes: Soups —
Abbreviations: ea - Each, tb - Table spoon, sm - Small, c - Cup, ts - Tea spoon, lg - Large. Recipes coutesy of RusCuisine.Com
Russian Borstch recipe
Ingredients : 3/1/2c. canned tomatoes , 5or6 med.size potatoes cut in halves ,1 large carrot cut fine, 1 small peeled beet , salt to taste , 1 small onion chopped, butter, 4c. shredded cabbage , 3/4c. sweet cream ,1/2c. fresh green pepper chopped , 2tbs. fresh or dried dill
1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes, black pepper .
Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size
potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped
onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to
back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred
another 2c. to add later to the borstch.
When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set
Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the
onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well.
Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor..Remove beet,
one hour later after borstch is ready.
Borstch is ready to serve.Serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter... Yummy, enjoy...
What to eat with Borscht and where to eat it:
Vegetable Okroshka recipe
Ingredients : 1 l kvas , 300 g potatoes , 60 g carrot , 30 g turnip , 60 g red radish , 70 g onion springs, 160 g cucumbers , 90 g sour cream , 3 eggs , dill, salt, sugar to taste.
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. Add sugar to your taste. Serve with chopped dill and sour cream.
What similar to Okroshka? Click below to find out...
Ingredients : 400 g small fishes, 300 g pike-perch , 300 g burbot , 6 ea small potatoes , 3 ea small onions , 1 ea parsley root , 1 1/2 l water , pepper, salt, parsley, dill , spices .
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. Ukha, decorated with greens, is served with Vodka.
What goes well with Ukha Soup? Click below to find out...
Ingredients : 300 g beef (with or without bones) , 4 ea potatoes , 50 g rice , 1 lg carrot , 2 sm onions , 2 ea pickeled cucumbers , 1 sm tomato , 20 g parsley , salt to taste , sour cream
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 margarine in a frying pan. Add chopped onions, carrots and parsley cut into sticks. Cover and saute at low heat for 15 minutes stirring occasionally. Add chopped tomato and saute 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 sauted 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.
Ingredients : 3 ea hard boiled eggs , 4 ea boiled peeled potatoes , 2 ea cucumbers , 300 g boiled meat ,3 tb chopped spring onions , 1 c sour cream , 1 l Kvas, salt to taste, sugar to taste, pepper.
Chop all ingredients in 1/4 inch dices, add salt, sugar and
spring onions. Stir very well. Put in the fridge for 1-2 hours.
Add Kvas, sugar, salt on your taste, sour cream. 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
" Okroshka" is served chilled down with greens.
Sauerkraut Schi with Mushrooms recipe
Ingredients : 50 g dry mushrooms ,1 ea carrot, 1 ea onion , 2 ea parsley roots, 10 ea pepper peas ,1 tb flour, salt, sugar, oil
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 tb oil, 3 tb 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 to schi. Season schi on your taste. You can use potatoes, but don't add flour then. Serve with chopped greens.
Mushroom soup recipe
Ingredients : 15 ea fresh (dry) mushrooms (Boletus), 5 ea potatoes , 2 ea onions ,1 ea carrot, 1 ea parsley-root , 1 ea celery-root , 2 ea bay leaves , 1 tb flour, 3 l water , salt, pepper, greens, vegetable oil
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.
The recipes above are taken from the website RusCuisine.Com.
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