Soups

Soup with Pike Caviar

Submitted by Nobility_Cuisine on Sun, 05/27/2018 - 17:40.

Ingredients:

1 lb pike caviar, fresh
2 pike head
4 potato
1 onion
1/3 lb bread crumbs
1 tbsp butter
3 tbsp whipping cream
Salt on your taste

Method:

Wash pike heads, and boil with 1 L (¼ G_ for about 40 minutes.

Remove the heads, and clear a fish broth.

Peel potatoes, wash, and cut into medium-size cubes.

Put the potatoes into the broth, add a salt, and boil for 10 minutes.

Peel onions. and chop thinly.

Peel a caviar (remove all what is not a caviar), and stir with bread crumbs, the onions, a butter, a whipping cream, and an egg.

Stir thoroughly, shape medium-size balls, and boil in broth for 10-15 minutes.

Serve hot.

Zatirucha Soup

Submitted by Nobility_Cuisine on Mon, 04/30/2018 - 05:07.

Ingredients:

1/3 G (1.5 L) chicken broth
2 egg
6-7 tbsp flour
6 potato
1 carrot
1 onion
3.5 oz (100 g) sour cream
5-7 parsley stalk
1 bay leaf
Salt and pepper on your taste

Method:

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

Peel vegetables, wash, and dry them out.

Cut potatoes into small-to-medium size pieces, and put into the broth.

Shred a carrot, and chop an onion thinly.

Stir-fry the carrots and onions in a skillet, then simmer under a lid.

Blend an egg, and stir with a flour, to get small crumbs.

Blend another egg strongly, and add a couple tablespoons the broth, continuing to blend.

Put simmered vegetables, the egg-flour crumbs, a bay leaf, a salt, a pepper, and the blended egg into the sauce-pan, and stir very well.

Boil for about 10-15 more minutes.

Chop greens.

Put the greens and a sour cream into sauce-pan, stir, and boil for 2-3 more minutes over a very low heating.

Serve immediately.

Ukha with fresh Trout

Submitted by Nobility_Cuisine on Sun, 04/08/2018 - 07:50.

Ingredients:

1 large trout
5 medium potatoes
2 bay leaf
5-7 peppercorn
Ground black pepper and salt on your taste
2 onion
1 parsley root
Fresh parsley and dill greens, a quantity on your taste

Method:

Wash and clean a fish, and remove fins.

Cut the fish into large pieces, and put into a large sauce-pan.

Note:
Put a head and a tail too.

Pour ¾ G (3 L) a cold water on top.

Peel vegetables.

Put 1 whole peeled onion, sliced parsley root, peppercorns, bay leaves, and part of greens into the sauce-pan, and bring to boil.

Boil for about 1 hour.

Slice potatoes into medium cubes.

Then, clean a fish broth, using a sieve, and separate fish from bones.

Throw the bones off, and set the fish meats aside.

Put the potatoes and 1 chopped onion, and also a salt, into sauce-pan, and boil for 20 minutes.

Chop greens.

To serve, put a piece(s) of fish into serving plates, pour a soup into the plate, and sprinkle with chopped greens.

HAPPY EASTER!

Vegetable Soup – 1

Submitted by Russian_Cuisine on Sun, 04/08/2018 - 07:43.

Ingredients:

1 carrot
1 onion
1 medium turnip (or other vegetable, 21 oz)
2 tbsp flour
3 tbsp sour cream
Salt and ground black pepper on your taste

Method:

Peel vegetables, cut into medium cubes, and put into a sauce-pan.

Pour ¼ G (1 L) a hot water on top, bring to a boiling, and boil for 30 minutes over a small-to-medium heating.

Then, press the vegetables, to get a part of puree, and another part small pieces, and bring to boil once more.

Stir a flour with 3 tbsp a cold water, and pour into a soup.

Stir well, add a salt and a black pepper.

To serve, put 1-2 tbsp a sour cream into every serving plate.

HAPPY EASTER!

Mushroom Soup with Beans

Submitted by Nobility_Cuisine on Sun, 04/01/2018 - 01:39.

Ingredients:

11.5 oz (300 g) forest mushroom
5.2 oz white dry beans, or 1 can white beans
2 carrot
1 potatoes
Salt and greens on your taste

Method:

Wash and slice mushrooms.

Put the mushrooms into a sauce-pan, and put beans.

Note:

When you use the dried beans, soak them previously overnight.

Pour a hot water on top, and bring to boiling.

Boil for about 30 minutes.

Remove a foam when necessary.

Peel and wash carrots and potatoes.

Slice the carrot into thin rounds, and put into the sauce-pan.

Add a salt.

Cut the potatoes into medium cubes, and put into sauce-pan.

Boil all together for about 15 minutes.

Chop greens, and put into sauce-pan, and turn a heating off.

Note:

You may add 1 tbsp a sour cream per portion, optionally.

Schzhi with Beans

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

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Ingedients:

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

Method:

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.

Ingredients:

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

Method:

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.

Note:

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.

Ingredients:

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

Method:

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.