Soups

“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.

White Okroshka

Submitted by Russian_Cuisine on Sun, 06/18/2017 - 06:28.

Ingredients:

2 medium potatoes
1 L kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt

Method:

Wash and peel potatoes.

Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.

Boil for about 5 minutes, then set heating off.

Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and yolks, and blend. Add potatoes and potato broth into blender, and blend together.

Cut radish into half-rings.

Peel cucumbers, and cut into small cubes.

Cut ham into small cubes.

Grate egg whites.

Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.

Put onions-yolks-potato mix from the blender into the saucepan.

Mix all together well, cover the saucepan with a lid, and place in a refrigerator.

Serve the soup cold.

Note:

This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.
The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.

Lazy Schi

Submitted by Russian_Cuisine on Sat, 06/03/2017 - 18:40.

Ingredients:

17.5 oz (500 g) white cabbage, shredded
3 potatoes1 tbsp flour
1 tbsp butter
2 tbsp sour cream
Salt on your taste

Method:

Press a shredded cabbage by hands, to make it softer and juicier.

Peel potatoes, wash, and cut them into small cubes.

Put the cabbage into a sauce-pan with a hot water, and bring to boil.

Put the potatoes into the sauce-pan, add a salt, and boil for about 20-25 minutes.

After 20 minutes, stir-fry a flour with a butter in a skillet, and put the fried flour into sauce-pan.

Stir well.

Turn a heating off.

Put a sour cream into sauce-pan, and stir well one more time.

Let to sit for 10 minutes (or more) under a lid, and serve.

Beef Kalya

Submitted by Russian_Cuisine on Sun, 04/09/2017 - 09:31.

Ingredients:

1.5 lb (700 g) boiled beef
½ G water
3.5 oz smoked meats
1 carrot
1 onion
3-4 gherkins
5.2 fl oz (150 mL) cucumber marinate
½ celery root, grated
5-6 potato
5.2 oz butter
2 bay leaf
2 tbsp vegetable oil
Greens on your taste
Salt and ground pepper on your taste

Method:

Boil a beef in a large sauce-pan, to get a clear broth.

Cut the beef into medium cubes, and stir-fry with a butter.

Wash vegetables, peel, and chop them separately.
Stir-fry a carrot, a celery root, and onions with a vegetable oil.

Cut smoked meats into thin strips.

Bring the broth to boil, put the potatoes, and boil for about 10 minutes.

Then, put all other ingredients into the sauce-pan, and boil for about 20 minutes on a low heating.

Serve with a sour cream and fresh chopped greens on your taste.

Sauerkraut's Schi

Submitted by Russian_Cuisine on Sun, 11/06/2016 - 14:33.

Ingredients for 8:

17.5 oz (500 g) sauerkraut
17.5 oz (500 g) beef with bone
4 medium potato
2 medium carrot
2 small onion
2 tbsp tomato paste
1.7 oz (50 g) celery root, shredded
2 tbsp butter
5 dill stalk
5 parsley stalk
3 garlic clove
1-2 bay leaf
1 tbsp vegetable oil
2 tbsp flour
1 pinch dill seed
1 pinch cumin seed
4-5 peppercorn

Method:

Bring to boil ½ G (2 L) water in a sauce-pan, put a meat, and bring to boil.

Remove a foam.

Peel onions and carrots, and shred them separately.

Put ½ the shredded vegetables (onions, carrots, and a celery root) into the sauce-pan, turn a heating to low, and boil for 1.5 hour.

Meanwhile, cur a sauerkraut into short strips.

Melt the 1 tbsp butter in a thick-bottom sauce-pan, put the sauerkraut, 1 tbsp a flour, 1 tbsp a tomato paste, and cumin seeds, stir well, and simmer for about 30 minutes under a lid.

Pre-heat a vegetable oil in a skillet, put dill seeds, the carrot and onion leftovers into the skillet, and stir-fry for about 5 minutes.

Then, add the tomato paste leftover, stir, and cook for about 7 minutes together.

Peel potatoes, wash, and cut into small cubes.

Chop greens.

Press a garlic.

Cut the meat into small pieces, and strain a meat broth into a clean sauce-pan.

Put meat pieces and the potato cubes into the broth, bring to boil, and boil for about 10 minutes.

Meanwhile, stir-fry 1 tbsp the flour with 1 tbsp the butter, until a nice aroma increases.

Put all ingredients but bones into the broth, bring to boil, and boil for about 5-10 minutes (add a salt if you like).

Let to sit under a lid for about 30 minutes.

Serve with 1 tbsp sour cream.

Mushroom Soup “Belarus”

Submitted by Russian_Cuisine on Sat, 10/29/2016 - 14:35.

Ingredients:

2 lb (about 1 Kg) fresh mushroom
1/3 G (1.5 L) water
2 – 4 bay leaf
10 black peppercorn
1 tsp vegetable oil
1 can white bean
1 large onion, chopped
1 large carrot, thinly ground
1 parsley root (or 5-6 oz celery root), thinly ground
3-5 tbsp lard, or 3.5 oz bacon
2 tbsp wheat flour
3-5 tbsp chopped dill
Sour cream, salt, and ground pepper on your taste

Method:

Clean mushrooms, wash, and cut their cups into quarters, and slice their legs across.

Put the mushrooms into a large sauce-pan, pour 1/3 G water into the pan, add a vegetable oil, bay leafs and peppercorns, and turn a heating on.

When a boiling starts, turn the heating to low, and boil for about 1 hour under a lid.

Note:

You need to add the vegetable oil to keep mushroom's aroma.

If you take fresh beans, not canned, then boil them in another sauce-pan for 1 hour too.

Meanwhile, melt a lard in a large skillet, put onions, mushrooms, and other roots into the skillet, and stir-fry with medium heating until a softness.

Then, add a flour into skillet, stir well, and stir-fry until color of flour turns dark-brown, and a fresh bread aroma increases.

Wash the beans under a cold water, and put them into sauce-pan with mushrooms.

Put everything from the skillet into sauce-pan with mushrooms.

Bring to boil, and turn the heating off.

Put a chopped dill into sauce-pan, cover with a lid, and let to sit for about 10 minutes.

Serve a soup with 1 tbsp a fresh sour cream per portion, and with a sliced fresh bread.

Eel Soup

Submitted by Nobility_Cuisine on Mon, 10/24/2016 - 15:28.

Ingredients:

7 cup meat broth
1 lb eel
5.2 oz (150 g) smoked meat
2 tbsp dried pitted plum
1/2 cup canned green pea
1 tsp sugar
Fresh greens (dill and parsley), salt, and ground black pepper on your taste

Method:

Wash an eel, and cut into portion pieces.

Slice a smoked meat into a julienne cut.

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

Put the smoked meat into the broth, then put dried plums and peas, and boil for about 10 minutes.

Then, put the eel pieces into the sauce-pan, add the salt, sugar, and pepper, and boil until eel is ready.

Decorate a soup portion with chopped greens, and serve.

Northern Mushroom Soup

Submitted by Russian_Cuisine on Sun, 08/14/2016 - 00:03.

Ingredients:

11.5 oz (300 g) forest mushroom
2 large potato
1 carrot
2 bay leaf
1 medium onion
3 garlic clove
Butter and spices on your taste

Method:

Wash mushrooms thoroughly, and boil for about 20 minutes.,

Then, chop the mushrooms, sift a mushroom broth, and return mushrooms into the broth.

Peel potatoes, onions, garlics, and carrots.

Cut the potatoes and carrots into medium-size cubes.

Chop the onions and garlics.

Boil potatoes and carrots in ½ G (2 L) salted water for about 20 minutes.

Pour mushroom broth into a sauce-pan with potatoes and carrots, add bay leaves, and 1-2 tbsp a butter.

Bring to boil, and after 5 minutes of boiling add chopped onions and garlics.

Bring to boil, add spices, and turn a heating off.

Let to sit for 5-10 minutes, and serve.

Northern Mushroom Soup

Submitted by Russian_Cuisine on Sun, 08/14/2016 - 00:03.

Ingredients:

11.5 oz (300 g) forest mushroom
2 large potato
1 carrot
2 bay leaf
1 medium onion
3 garlic clove
Butter and spices on your taste

Method:

Wash mushrooms thoroughly, and boil for about 20 minutes.,

Then, chop the mushrooms, sift a mushroom broth, and return mushrooms into the broth.

Peel potatoes, onions, garlics, and carrots.

Cut the potatoes and carrots into medium-size cubes.

Chop the onions and garlics.

Boil potatoes and carrots in ½ G (2 L) salted water for about 20 minutes.

Pour mushroom broth into a sauce-pan with potatoes and carrots, add bay leaves, and 1-2 tbsp a butter.

Bring to boil, and after 5 minutes of boiling add chopped onions and garlics.

Bring to boil, add spices, and turn a heating off.

Let to sit for 5-10 minutes, and serve.

Sorrel and Spinash' Shchi

Submitted by Russian_Cuisine on Mon, 07/25/2016 - 18:23.

Ingredients:

1.5 lb (600-700 g) young sorrel and young spinach
3 carrot
2 onion
2 lb fresh mushroom, or 1/2 lb dried mushroom
1 cup barley, thinly ground
1 tbsp flour
1 tbsp butter
5 dill stalk
0.5 - 2 cup sour cream, on your taste

Method:

Bring to boil 2-3 L (0.5 - 0.7 G) water to boil.

Grate carrots, and put into the boiling water.

Add mushrooms, a barley flour, and chopped dills.

Cook until mushrooms are ready.

Strain the bullion.

Chop mushrooms and an onion, and stir-fry with a butter and a flour.

Return mushrooms with onions to the strained bullion, and boil for 10 more minutes on a low heating.

Meanwhile, wash a sorrel and a spinach, dry out, and chop very thinly.

Boil the sorrel and spinach until a readiness separately, then add to the mushroom bullion.

Bring to boil all together, and turn the heating off.

Serve with a sour cream and the chopped dill.