Salmon Soup

Submitted by Nobility_Cuisine on Sun, 10/18/2015 - 06:48.

Ingredients for 6:

For broth:
2 lb head and bones of salmon and other red-meat fish
1 onion
3-4 peppercorn
2 bay leaf
½ G (2 L) water

For soup:
3-4 potatoes1 carrot
½ leak stalk
10,5 oz (300 g) salmon fillet's
7 oz (200 g) whipping cream
6 dill stalk
Salt on taste


Peel and chop onions.

Put fish heads and bones into a large sauce-pan, add the chopped onions, pour a cold water into the pan, and bring to boil.

To improve the broth's taste, you may add 1 dill stalk, and/or 2 tbsp a white wine, and/or 1 clove.

When a boiling starts, decrease a heating, and boil for about 25-30 minutes.

Remove a foam when necessary.

Strain the broth through a clean fabric. Set heads and bones aside.

You may take the meats from the chilled heads and bones, then you don't need use a fillet.

Peel vegetables, and chop potatoes and carrots into small cubes, then slice leeks thinly.

Return broth into the sauce-pan, add the chopped vegetables, and boil for about 20 minutes. Or, until the vegetables turn soft.

Chop a dill.

Chop a salmon fillet into the small cubes, and put the fillet into sauce-pan.

Bring a soup to boil after that, and remove the heating.

Pour a whipping cream into sauce-pan, and add a half of the chopped dill and a salt.

Stir, cover sauce-pan with a lid, and let to sit for 5-10 minutes.

Sprinkle every soup portion with the chopped dill too.

Mushroom Soup with Barley

Submitted by Russian_Cuisine on Sat, 10/10/2015 - 17:29.


3.5 oz (100 g) dried mushroom, porcini is preferable
1 large onion
1 medium carrot
2 medium potato
1 cup Pearl grain
2 tbsp butter
Salt, pepper, sour cream and greens on your taste


Wash grains thoroughly with warm water, and dry out.

Put the grains into a large sauce-pan, pour 2/3 G (3 L) of a boiling water into the sauce-pan, and set on a medium heating.

Turn the heating off when water starts boiling, cover the sauce-pan with a lid and with a thick fabric, and set aside for about 8 hours.

Break mushrooms into small pieces, put into a medium sauce-pan, and add 1/3 G (1.5 L) of a cold water.

Set the sauce-pan aside.

Wash grains thoroughly with warm water, and dry out.

Put the grains into a large sauce-pan, pour 2/3 G (3 L) of a boiling water into the sauce-pan, and set on a medium heating.

Turn the heating off when water starts boiling, cover the sauce-pan with a lid and with a thick fabric, and set aside for about 8 hours.

Meanwhile, take out mushrooms, wash, and cut into medium pieces.

Strain a mushroom infusion into a large bowl through cheesecloth.

Peel and wash vegetables.

Cut onions and carrots thinly, and cut potatoes into medium peaces.

Heat a thick-bottom sauce-pan over medium heating, put a butter, and then carrots and onions.

Stir-fry for about 10 minutes, then add the mushrooms, and stir well.

Pour the mushroom infusion into the sauce-pan with vegetables and mushrooms, bring to boil, and let to boil for about 5 minutes.

Dry out the pearl grains, wash under warm water, and put grains and potatoes into sauce-pan with vegetables and mushrooms.

Boil until potatoes turn soft (for about 15 minutes), add the salt and pepper, and stir, and turn the heating off.

Let to sit under a lid for 10 minutes.

Chop greens.

Serve a soup with 1 tsp greens and 1 tbsp sour cream per portion.

White Okroshka

Submitted by Nobility_Cuisine on Sun, 07/26/2015 - 05:52.


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


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 egg 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 for 2 hours.

Serve the soup cold.


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.

Sweet Rhubarb Soup

Submitted by Nobility_Cuisine on Sun, 04/19/2015 - 11:28.


1/4 G (1 L) apple juice
1 lb (450 g) fresh raspberry
4.7 oz (150 g) sugar
4.7 oz (150 g) whipping cream
3.5 oz (100 g) rhubarb
Honey on your taste
Spices: cinnamon, gloves, spicy peppercorns, star anise

For decoration: fresh mint leaves, whipped cream, vanilla sauce


In a large glass or enameled sauce-pan, bring to boil the apple juice, raspberries, spices, sugar, and honey, stirring permanently.

Boil for about 30 minutes with a low heat.

Chop the rhubarb, and put into the sauce-pan.

Put the whipping cream into the sauce-pan after rhubarb, stir, and set the heating off.

Whip a soup while hot, then rub through a sieve into a glass or enameled dish.

Chill, decorate with the whipping cream and mint leaves, and serve with a chocolate cake.

Note: This is one of the favorite dishes of Pushkin in the “Yar” restaurant.

Sturgeon Head and Cabbage Soup

Submitted by Russian_Cuisine on Sat, 03/28/2015 - 17:39.


17.5 oz (500 g) fresh sturgeon head
2 cup sea weed (sea cabbage), or 17.5 oz green cabbage
1 medium carrot
1 parsley root
2 medium onion
1 tbsp tomato paste
1-2 tbsp butter or margarine
Spices, greens, and sour cream on your taste


Cut the sturgeon head, put into a sauce-pan, pour a cold water to cover heads, and boil for about 1 hour (remove a foam when necessary).

Shred the cabbage.

Peel and shred the onions, parsley root, and carrots.

Stir-fry cabbage, onions, carrots, and parsley root together with the butter for about 10 minutes with a medium heating. Avoid burning!

Remove fish head bones, and cut the fish meats and mild cartilages into small cuts. Set aside.

Put the vegetables into a fish broth, and boil for about 20 minutes, then add the salt and spices, and turn the heating off.
To serve, put the chopped greens, fish meats, and sour cream into every portion bowl, and pour a portion of the soup on top.

Lentil Soup-2

Submitted by Russian_Cuisine on Sun, 01/25/2015 - 09:23.

Ingredients for 4:

12 oz (340 g) lentil
3 bay leaf
10 peppercorns
3 whole cloves
2 carrot
2 medium onion
½ G (2 L) chicken broth
4 egg
6 medium champignon
2 tbsp butter (or vegetable oil)
4 stalks parsley
Salt on your taste


Boil the lentil in the broth with the bay leaves, cloves, peppercorns, ground carrots, chopped onions, and salt, until a readiness of all ingredients.

Remove bay leaves, peppercorns, and cloves.

Blend a soup into a puree consistency, and bring to boil with a low heating.

Break the eggs into the soup, eggs should not flow.

Chop the champignons, and stir-fry with 2 tbsp vegetable oil or butter.

Add the mushrooms into soup, sprinkle with the salt, and boil for 3 minutes more.

Chop greens.

Decorate every soup portion with chopped greens, and serve.

Winter Red Bean Soup

Submitted by Nobility_Cuisine on Sun, 11/30/2014 - 09:15.

Ingredient for 6:

5.2 oz (150 g) dry read bean
4 medium potato, 14 oz (400 g) weight
1 large carrot, 5.2 oz (150 g) weight
2 medium onion, 7 oz (200 g) weight
2 medium tomato, 5.2 oz (150 g) weight
3 garlic clove
1.8 oz (50 g) vegetable oil
5 sausages
2-3 dill stalks
2 bay leaves
1 tsp salt


Put the beans in a large sauce-pan, pour 1/2 G (2 L) cold water on top, and bring to boil.

Boil beans for about 3 minutes, then dry out in a colander, and wash in a cold running water for about 1-2 minute.

Dry out beans, put back into the sauce-pan, pour 1/2 G (2 L) and 1 tsp the salt on top, and bring to boil.

Note: You make this to decrease cooking time for dry beans.

Boil for about 25 minutes with a low-medium heating.

Peel the vegetables, wash, and cut.

Cut the potatoes into medium-size cubes, cut the onions and tomatoes into small cubes, shred the carrots, slice the sausages into thin rounds, slice the garlic into thin pieces, chop the dill.

Stir-fry carrots and onions with the vegetable oil for about 8-10 minutes, then add tomatoes and garlic, and simmer for 8-10 minutes more.

Stir-fry sausages rounds on both sides, for 1 minute each, with the 1 tbsp vegetable oil.

When 25 minutes of boiling of beans end, put potatoes into sauce-pan with beans, and boil for 10 minutes.

After that, put the carrot-onion-tomato-garlic mixture into sauce-pan, and bring to boil.

Put sausages into sauce-pan, and bring to boil.

When it starts boiling, remove the heating, put the bay leaves and dill into sauce-pan, cover with a lid, and let to sit for 25 minutes.

Serve hot.

Spring Soup with Rubarb

Submitted by Nobility_Cuisine on Sat, 05/31/2014 - 17:10.


1 lb chicken, or beef fillet
1/2 lb rubarb
2 hard-boiled egg
4 medium potato
5-6 oz (120-150 g) sorrel, or spinash
7-12 oz (200-320 g) young nettle
Sour cream, spices, and salt on your taste


Wash a meat.

Peel and cut a rhubarb.

Put the meat and rhubarb into a sauce-pan, and boil in 2 L (1/2 G) boiling water until a readiness.

Then, take out the meat, let to cool, cut into medium pieces, and put back into the boiling broth.

Put a nettle into a deep dish, and pour 1/4 G (1 L) boiling water over it, stir, and let to sit for about 3-5 minutes.

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

Put the potatoes into a soup, and boil almost until the readiness, for about 10-12 minutes.

Meanwhile, chop the nettle and a sorrel, and put into the soup.

Add a salt and spices to soup.

Boil all together for 5 minutes more.

Peel eggs, and grate them.

To serve, sprinkle every soup portion with the ground eggs, and add 1-2 tbsp sour cream.

Creamy Lentil Soup with Dried Apricots

Submitted by Nobility_Cuisine on Sat, 05/24/2014 - 18:19.


7 oz (200 g) lentil
1 sweet red pepper
1 carrot
1 tbsp lemon juice
2-3 oz (50-70 g) dried pitted apricot
3 tbsp chopped parsley greens
2 tbsp vegetable oil
Spices (coriander, ground chili peppers, caraway seeds, and thyme - on your taste
21 fl oz (600 ml) vegetable, or meat, broth
Salt on your taste


Boil lentils in a salted water until a readiness, and then drain the water.

Soak dried apricots in 2 cups of hot water.

Peel and chop onions, carrots, and sweet red pepper into small pieces, then stir-fry them in a sauce-pan with a pre-heated vegetable oil for about 5-7 minutes.

Add the lentils, a broth, a salt, and spices into the sauce-pan, and boil for about 10 minutes.

Meanwhile, dry out the apricots, and chop thinly.

Put apricots, and pour a lemon juice into the sauce-pan, stir, and boil all together for 10 minutes more.

Add a chopped parsley, and turn a heating off.

Let a soup to chill a little, and blend to almost even consistency, adding the vegetable broth if necessary.

Serve immediately, with or without 1 tbsp a sour cream on a top.

Rice Soup with Zuccini

Submitted by Russian_Cuisine on Sat, 05/17/2014 - 20:20.


1 lb (450 g) zuccini
1 carrot
1 cup rice (or rice flour)
2 cup milk
2 cup water
1.5 oz (40 g) butter, or margarine
2 tbsp vegetable oil
Salt on your taste


Pour 1 cup rice flour and 2 cups water into a medium sauce-pan, bring to boil, stirring permanently.

(Or, you may to boil a rice in 2 cup water under a lid, and the blend until an even consistency).

Peel zuccinies (keep the peels).

Cut the peels into thin short stripes.

Peel a carrot, and shred into thin short stripes.

Slice the zuccinies into medium rounds.

Bring 2 cup water to boil, add a salt, and put zuccini rounds into the boiling water for about 3 minutes.

Dry out zuccinies using a collander, and then blend until an even consistency.

Put the zuccini puree into the sauce-pan with rice, add a milk and a butter, and stir well all together.

Bring to boil with a low heating. Add the salt if necessary.

Meanwhile, pre-heat a vegetable oil in a skillet, and stir-fry the carrots and zuccini peels with strong heating until a light brown colour.

To serve, pour a soup into soup bowls, and sprinkle with fried carrots and zuccini peels on a top.