Soup is an important part of every meal in Russia, usually eaten in the afternoon.Soups:
Borcsh – the famous Russian soup made of beet and meat, usually served with sour cream.
Borsch. 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 (uha) – the fishsoup with carrot, spices and potato.
Chiken soup
Mushroom 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 .Method:
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 aside.
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...