Soups

Soup-Puree with Vegetables and Rice

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

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Note:

You may use other grains instead of buckwheat.

Okroshka with Vegetables and Kefir

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

Ingredients:

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

Method:

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.

Mushroom Soup with Egg

Submitted by Nobility_Cuisine on Sat, 07/15/2017 - 15:52.

Ingredients for 2 portions:

4-5 oz (120-140 g) fresh mushroom, blanched
1.1. oz (40 g) onion
1 oz ( about 30 g) carrot
1 tbsp cream of wheat
1 egg
11.5 fl oz (300 mL) chicken broth
11.5 fl oz (300 mL) water
2 tbsp chopped fresh greens on your taste
Spices on your taste

Method:

Slice mushrooms.

Peel carrots and onions, and grate.

Pour a water and a chicken broth into a sauce-pan, and bring to boil.

Put the mushrooms, carrots, and onions into the sauce-pan, and boil for about 15 minutes on a low heating.

Pour a cream of wheat into sauce-pan, stirring permanently, and boil for 10 more minutes.

Whip an egg with a salt until a white foam.

Pour a whipped egg into sauce-pan, stirring permanently, then add a salt and spices, and bring to boil.

Sprinkle every portion of a soup with a chopped greens, and serve.

Hot Solyanka

Submitted by Russian_Cuisine on Sat, 07/15/2017 - 14:57.

Ingredients:

11.5 oz (300 g) smoked brisket
2 gherkins2 medium carrot
2 tbsp pitted black olive
3 tbsp tomato paste
1 tsp adjika
1 red hot pepper
2 tbsp vegetable oil
Sliced lemon
Parsley greens, salt, and ground black pepper on your taste

Method:

Cut a meat into small-to-medium pieces.

Put the meat into a sauce-pan, and stir-fry with 1 tbsp a vegetable oil for about 3-5 minutes on a medium heating.

Then, pour 1/3 G (1.5 L) a cold water into the skillet, and bring to boil.

Remove a foam when necessary.

Meanwhile, peel carrots, and grate on a large grater.

Cut gherkins into thin strips.

Put the carrots and gherkins into a skillet, and simmer with 1 tbsp vegetable oil for about 5 minutes.

Peel a hot pepper, remove seeds, and slice.

Put the hot pepper, an adjika, and a tomato paste into the skillet, stir well, and simmer for about 10 more minutes.

Put everything from the skillet into the sauce-pan, stir, add a salt, and boil for 20 minutes all together.

Then, add a chopped parsley greens and a ground pepper, and stir well.

To serve, put in every plate a slice of a lemon, and add a portion of a soup.

Chicken Soup with Beans

Submitted by Nobility_Cuisine on Sun, 07/09/2017 - 08:32.

Ingredients:

1 lb chicken fillet
3.5 oz white beans, boiled, or canned
2 carrot
1 medium onion
1 bay leaf
2 garlic clove
Parsley greens
Salt on your taste

Method:

Boil beans with a small amount of a water, a salt, and a bay leaf, for about 5 minutes.

Cut a chicken fillet into medium cubes, and put into a sauce-pan..

Pour 1 L (¼ G) water into the sauce-pan, and bring to boil.

Remove a foam, cover sauce-pan with a lid, and boil for about 10 minutes.

Peel carrots and onions, and chop into small cubes.

Put them into sauce-pan, and boil under lid for 10 more minutes.

Dry out the beans, and put them into sauce-pan.

Chop greens, and press a garlic.

Put the greens and garlic into sauce-pan.

Cook all together for 3-5 minutes.

Let to chill slightly, and serve.

Solyanka with 4 Meats

Submitted by Russian_Cuisine on Sun, 07/09/2017 - 08:19.

Ingredients:

17.5 oz (500 g) brisket
5 oz non-fat beef fillet
3.5 oz chicken fillet
3.5 oz ham
2 onion
3 large gherkin
3 tbsp hot tomato sauce
2 tbsp vegetable oil
1 bay leaf
Salt, pepper, greens, and sour cream on your taste

Method:

Wash meats, put into a sauce-pan. Pour 1/3 G (1.5 L) hot water into the sauce-pan, and bring to boil.

Remove a foam when necessary.

Meanwhile, peel and chop onions, and stir-fry for about 3 minutes with a vegetable oil.

Peel gherkins, and chop into small cubes.

After the meats boil for about 20 minutes, add the gherkins and onions into the sauce-pan.

Boil together for about 5 minutes, then add a pepper, a bay leaf, and a ham, sliced into thin strips.

Boil for about 30 minutes more.

Take out meats, cut into small cubes, and place back into sauce-pan.

Chop greens, and put into sauce-pan.

Serve a soup with a sour cream.

“Tsar” Schi

Submitted by Nobility_Cuisine on Sun, 06/18/2017 - 06:38.

Ingredients for 4:

1 lb beef with bone
1 lb smoked ribs
2 shallot onion
2 carrots
½ red sweet pepper
4 potatoes
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste

For dough (for 1 pot):

¼ frozen sweet butter, grated
Dough
1 egg
2 tbsp sour cream

Method:

Wash meat and ribs.
Make a meat broth: bring ½ gallon of water to boil, add meat and ribs, bring to boil and set to low heat. Add 1 onion and 1 carrot, 1 bay leaf, black pepper.

Close with a lid and cook for an hour.

Slice sauerkraut thinly and add to broth.

Chop carrot and onion, cook on the skillet (the vegetables have to retain their color.)

Add sliced skinless tomatoes or tomato sauce to the skillet, cook for 1 minute, then add to pan with broth.

Wash, peel and slice potato, add to soup.

Cook for about 15 minutes.

Make a dough: mix all ingredients for dough to get a mild, elastic dough, and make a dough ball.

Cut greens (parsley, dill, celery) and garlic.

Pour soup in 4 pots. Add greens to the pots.

Heat the oven until 360 F.

Roll the dough into 4 parts.

Close pots with dough “lids”.

Bake in the oven for 20 minutes, or until the dough looks golden.

Take out pots from the oven, let stand for 5 minutes, take off “lids”.

Serve with sour cream.