Russian Soup Recipes

SOLIANKA OR RUSSIAN BEEF SOUP

Steps:

• Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
• Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
• Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

UKRAINIAN BEETROOT BORSHCH

Steps:

• Gather the ingredients.
• In a stockpot over medium heat, combine beef and water.
• Bring to a boil, reduce heat, and simmer gently for about 30 minutes. Continue to skim top surface to remove any impurities.
• Add onion, carrot, and celery. Tie stock sachet to pot handle and drop into pot.
• Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.
• Transfer beef to a bowl and pull meat off bones. Chop into bite-sized pieces and set aside.
• Strain stock into a clean stockpot, pressing on vegetables to obtain maximum flavor. Discard vegetables.
• Gather the ingredients.
• Add beets and carrots to the beef stock and cook, covered, until tender, about 45 minutes.
• Remove vegetables from broth, allow to cool until easy to handle, and then coarsely shred. Set aside.
• Add cabbage, potatoes, and onions to broth. Bring back to a boil and then simmer 20 minutes, covered, or until tender.
• Add shredded beets and carrots, tomato paste, sugar, and salt and pepper to taste. If serving with caraway dumplings, drop batter into soup at this point-they need a total of 10 minutes of cooking.
• Gather the ingredients.
• In a small bowl, whisk together flour, baking powder, salt, and caraway seeds.
• In a separate bowl, whisk together milk, beaten egg, and pepper to taste. Add to flour mixture and blend with a fork until a stiff, sticky batter forms.
• Using a tablespoon or a small cookie scoop, transfer batter to simmering soup, not boiling. Cover and let steam for 5 minutes. Turn dumplings over and steam another 5 minutes, covered.
• Add reserved meat to soup and heat through, or around 5 minutes.
• Serve borshch in warmed bowls with a dollop of sour cream, fresh dill, and a lemon wedge, if desired.

15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Russian dish in 30 minutes or less!

RUSSIAN-STYLE VEGETABLE SOUP

Steps:

• In a large kettle, combine the stew meat, salt, pepper and water; bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender. , In a small bowl, combine flour and cream and cream. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

10 TRADITIONAL RUSSIAN APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Russian recipe in 30 minutes or less!

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• If you have Chicken Broth, use it. If not, place a few chicken drumsticks (or any other chicken pieces - chicken wings, chicken breast, chicken thighs) in a large pot with some whole black peppercorns, a few dry bay leaves, fill with water and cook for 35-45 minutes. Season to taste with salt. Strain the broth through a fine mesh sieve lined with a paper towel or a paper towel. Take the chicken meat off the bone, cut or shred into bite sized pieces, set aside to be add to the soup at the end.
• Heat the butter or oil in a large pot or dutch oven and add the chopped onion and grated carrots. Season with salt and ground black pepper to taste. Sauté the vegetables on medium heat for about 5 minutes until they are tender.
• Meanwhile, rehydrate the dry mushrooms by pouring boiling water over them and setting aside until they get soft. Wash them really well, add the mushrooms to the soup pot. Strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and add it to the soup along with the chicken broth. Bring the soup to a boil, season with salt, if it needs it. Reduce the heat to simmer, cover and cook for about 30 minutes.
• Meanwhile, prep the rest of the vegetables - peel and chop the potatoes, shred the cabbage and chop the fresh herbs.
• Add the potatoes, cabbage and sauerkraut to the broth. Add them to the soup and add water to the soup to make it the consistently that you like. Cook the soup at a simmer, covered, until the potatoes and cabbage are tender, another 30 - 45 minutes.
• Add the cooked chicken to the soup at the very end, giving it just enough time to heat through.
• When the soup is cooked, garnish with fresh herbs and serve with a dollop of sour cream in each bowl.

RUSSIAN BORSCHT SOUP

Steps:

• In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

SIMPLE RUSSIAN SOUP

Steps:

• Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep covered and refrigerated until ready to use.
• In a large pot, bring water to a soft boil. Add the seasoned chicken and cook over medium/high heat for about 10 minutes, removing any impurities that rise to the top.
• Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and oil until onions are tender.
• Shred the carrot and add to the onions, saute until carrots are tender, stirring frequently so the carrots don't burn. Once sauteed, at to the soup.
• Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.
• Slice red pepper into thin strands. Break the pasta into small pieces. Add the pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.
• Remove the soup from heat and add desired chopped herbs.
• Enjoy.

RUSSIAN CABBAGE SOUP (SHCHI)

Steps:

• In a large pot (I use 6 quart Dutch oven), add beef, water, bay leaves and bring to a boil.
• In the meanwhile, begin to wash, peel and cut vegetables.
• Once broth is boiling, start skimming the foam with mesh strainer until clear. Reduce heat to low, add peppercorns, cover and simmer for 30 minutes.
• In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
• Add carrots and saute for 5 minutes, stirring occasionally. Add tomato paste, stir until combined and turn off heat.
• Transfer sauteed veggies to a pot along with cabbage, potatoes, tomato paste, salt and pepper. Cover, bring to a boil and cook on low heat for 15 minutes.
• Turn off heat, remove beef bones on a cutting board and let cool for 5 minutes.
• Discard bay leaves and peppercorns. Add vinegar, dill and stir.
• Remove meat from bones, chop (I usually use fork and a knife) and return to the pot (along with bones, if you wish). Adjust any seasonings to taste, if necessary.
• Serve hot with a dollop of yogurt or sour cream, if you wish. More dill in bowls is great too.
• Refrigerate cabbage soup in a large pot you cooked it in for up to 5 days.
• Reheat by simmering on low in small pot only amount you are planning to consume.
• Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.

RUSSIAN SOUP

Steps:

• Place sherry and 1/4 cup vegetable broth in saucepan with onions.
• Simmer 5-6 minutes.
• Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
• Cover and simmer for 10 minutes.
• Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
• Bring to a boil; lower heat and simmer for 25-30 minutes.
• Garnish with plain yogurt, if desired.