Schzhi with Beans

Submitted by Russian_Cuisine on Sat, 03/17/2018 - 16:02.


14 oz (400 g) beef fillet
11.5 oz (300 g) cabbage, shredded
4 potatoes2 onion
1 carrot
1 bay leaf
7 oz (200 g) canned white beans
2 garlic clove
Juice of 1 lemon
4 lemon slices
Parsley greens, sour cream and salt on your taste


Wash a meat, put into a sauce-pan, pour a cold water on top, to cover the meat, add a salt, and bring to boil.

Remove a foam some times, and boil for 1 hour over a low-medium heating.

Meanwhile, peel vegetables, and cut into small pieces.

Put a cabbage, and sliced carrots, potatoes, and onions into the sauce-pan, and cook for 20 more minutes.

Take out the meat, cut it into small pieces, and put it back into sauce-pan.

Then, add beans, a chopped garlic, a bay leaf, a lemon juice to a soup, and boil all together for 3 more minutes.

When serve, add a slice of lemon, a pinch of a chopped parsley, and a tablespoon of a sour cream into each serving plate.

Meat Solyanka Soup with Garlic Stalks

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:59.


17.5 oz (500 g) ready meats (sausages, ham, bologna, cooked meats)
3-4 brined garlic stalks
2 salted tomato
2 carrot
½ lemon
3 dill stalk
Salt and pepper on your taste


Cut meats into thin stripes, and put into a sauce-pan.

Pour with a cold water, bring to boil, and boil for 5 minutes.

Cut carrots into rounds.

Chop garlic stalks.

Pass salted tomatoes through a sieve.

Add the tomatoes, carrots, and garlic stalks into the broth.

Boil for about 30 minutes, add a salt and a pepper (on your taste), and turn the heating off.

Chop dills, and slice a lemon.

Add pinch of the chopped dill, and the lemon slice into portion plates.

Rich Fish Solyanka

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:47.


11.5 oz (300 g) fresh sturgeon (tail side part)
7 oz (200 g) fresh zander fillet
7 oz (200 g) brined mushrooms
2 salted cucumbers
3 tbsp pitted black olive
2 tbsp tomato paste
1 lemon
5 dill stalk
Sour cream on your taste


Wash a fish, and put a sturgeon into a sauce-pan.

Pour it with a cold water to cover, and bring to boil.

Boil for about 40 minutes on a medium heating.

Meanwhile, cut a zander into small pieces, and chop mushrooms, cucumbers, and olives.

Take out the sturgeon, separate meats, and chop them.

Strain the fish broth, return it into the sauce-pan, and bring to boil.

Put the zander pieces and chopped mushrooms, cucumbers, and olives into broth.

Boil for about 10 minutes.

Then, add the sturgeon pieces, a tomato paste, and a chopped dill into broth, and boil for 5 more minutes.

Slice a lemon.

To serve a soup, add a sour cream and the lemon slice per a portion.

Old-Style Solyanka Soup

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:40.


¼ G (1 L) beef broth
11.5 oz (300 g) salted mushrooms
3-6 tbsp flour
1 medium onion
3-6 tbsp butter


Bring a broth to boil in a medium sauce-pan.

Chop onions and salted mushrooms thinly, put into the broth.

Stir-fry a flour with a butter, until a butter color turns light-brown.

Add the fried flout into a soup, and stir well.

Boil a the soup for about 3-5 more minutes, then serve.


This was a basic recipe, so usually this soup was also with carrots, and/or cabbage, fried onions, boiled grains, triple broth, etc.

Rassolnick with Sauerkraut

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:24.


13.2 oz (350 g) beef
1 large salted cucumber
3.5 oz (100 g) pearl grain
5.2 oz (150 g) sauerkraut
2 carrot
1 onion
2 potato
1 bay leaf
3.5 fl oz (100 mL) cabbage pickle
2 tbsp vegetable oil
Salt and sour cream on your taste


Soak grains overnight before starting, then dry out, and wash.

Pour 1/3 G (1.5 L) a cold water into a sauce-pan, put a beef, and bring to boil.

Remove a foam when increases, add a bay leaf, and cook for about 40 minutes.

Then, add the grains, and cook for 40 more minutes.

Peel, was, and cut fresh vegetables.

Grate carrots and cucumbers, chop onions and potatoes.

In a pre-heated skillet with a vegetable oil, stir-fry the onions, cucumbers, a sauerkraut, and the carrots for about 10 minutes.

Add a sauerkraut pickle when necessary to avoid burning.

Put all from skillet into sauce-pan, add chopped potatoes into sauce-pan, and boil for 10 more minutes.

Serve hot with a sour cream.

Soup-Puree with Vegetables and Rice

Submitted by Russian_Cuisine on Sun, 09/17/2017 - 14:52.


1 oz (~30 g) rice
3.5 oz (100 g) potato
1 medium carrot
7 fl oz (200 mL) milk
1 tbsp butter
1 egg yolk


Peel, wash, and boil vegetables.

Boil a rice with 1.5 cup a water until a readiness, then blend it into puree, together with the rice broth.

Make puree from vegetables in a medium sauce-pan, add the rice puree, and stir well.

Bring a milk into a boiling, and pour into the sauce-pan.

Stir well all together, and bring to boil over a low heating.

Put an egg yolk and a butter into a soup, and stir thoroughly.

Serve with croutons.

Cold Soup with Beetroot and Porcini

Submitted by Russian_Cuisine on Sun, 09/03/2017 - 19:43.


1 medium beetroots
11.5 oz (300 g)
11.5 oz (300 g) fresh porcini
2 carrot
1 English cucumber, or 2 medium-size cucumbers
2 tbsp vinegar
2 egg
Spring onion, salt, sugar, and dill on your taste


Bake a beetroot until it turns soft, let to chill, and cut into Julienne-cut strips.

Put the beetroot into an enameled sauce-pan, add a vinegar, and cover the sauce-pan with a lid.

Simmer beets with the vinegar for about 30 minutes in the sauce-pan over a low heating.

Put mushrooms into a boiling salted water, and boil for about 30 minutes.

Then,, take them out, press, and chop them.

Meanwhile, shred carrots, stir with a salt, and with a sugar (½ tsp each one), and set aside.

Chop a chard.

Put carrots into the sauce-pan, stir, and simmer beets together with carrots for about 15 minutes.

Then, add the chopped chard and the chopped mushrooms into sauce-pan, pour ¼ G (1 L) the mushroom broth, or a water, bring to boiling, and boil for 15 more minutes.

Let a soup to chill.

Chop spring onions, sprinkle with salt, and press slightly, to make spring onions give a juice.

Peel and chop eggs.

Peel and chop cucumbers.

Chop a dill.

Stir the chopped eggs, spring onions, cucumbers, and dill together.

To serve, put into a soup bowl 2-3 tbsp of chopped eggs - spring onions – cucumbers – dill mix, and pour the soup on top.

Serve with or without a sour cream.

Mushroom Soup with White Beans

Submitted by Russian_Cuisine on Mon, 08/14/2017 - 04:59.


11.5 oz (300 g) fresh mushroom
3.5 oz (100 g) cooked white beans
2 bay leaf
2 tbsp vegetable oil
2 carrot
1 onion
2 potato
Salt and pepper on your taste


Put beans in a large sauce-pan, add a boiling water, put bay leaves, and bring to boil.

Boil for about 3 minutes, and set aside.

Boil mushrooms in a smaller sauce-pan, then take them out, press a little, and grate them.

Pour a mushroom broth to the sauce-pan with beans.

Chop onions and potatoes separately.

Grate carrots.

Stir-fry mushrooms with a vegetable oil for 2-3 minutes, add the chopped onions, and stir-fry 2 more minutes.

Put fried mushrooms and onions into sauce-pan with beans.

Sprinkle with your favorite spices, and bring to boil.

Add the carrots and potatoes into sauce-pan with beans, and cook all together for about 10 minutes.

Buckwheat – Vegetable Soup

Submitted by Russian_Cuisine on Sat, 07/29/2017 - 20:53.


½ cup dry buckwheat
½ G (2 L) water
1 carrot
2 potato
Greens and salt on your taste


Wash a buckwheat in a cold water, then dry it out.

Peel vegetables.

Shred carrots, and cut potatoes into cubes.

Bring ½ G water to boil.

Put the buckwheat and the vegetables into the water, and bring to boil.

After start of boiling, decrease a heating to low, add a salt, and boil a soup until a readiness.

To serve, chop greens, and sprinkle every portion.


You may use other grains instead of buckwheat.

Okroshka with Vegetables and Kefir

Submitted by Nobility_Cuisine on Sun, 07/23/2017 - 08:20.


7 fl oz (200 mL) kefir
1.7 fl oz (50 mL) mineral water
1 small English cucumber
5-6 large radish
1 garlic clove
½ lemon, juice
Parsley greens and salt on your taste


Cut a cucumber and radishes into small cubes, and put in a bowl.

Pour a kefir on top, and stir well.

Press a garlic together with a salt.

Stir the pressed garlic with a mineral water and a lemon juice, and pour into the bowl.

Chop greens, and sprinkle on top.

Serve a soup cold.