Low-calories Okroshka Soup

Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.


2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
4 egg
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste


Shred a cucumber.

Chop dills, onions, and eggs.

Boil a peeled celery root for about 5-7 minutes, then let to drip-off, and cut into small cubes.

Place portions of hard ingredients into portion plates, pour a kvas-kefir mixture on top, and serve.


You may use only the kvas, or the kefir, or the mixture of them.


Submitted by Nobility_Cuisine on Sun, 06/19/2016 - 09:06.

Ingredients for broth:

¼ G (1 L) water
17.5 oz (500 g) salmon fillet
1 medium carrot'
1 medium onion
3 black peppercorns
1 bay leaf
Salt on taste

Additional Ingredients:

¼ G (1 L) kvas
17.5 oz sorrel
17.5 oz (500 g) beet green
4 fresh, medium cucumber
1 tbsp ground horseradish
3 tbsp chopped dill
2 radish
3.5 oz (100 g) spring onion
1 tsp sugar
Salt and ground pepper on taste
8 medium ice cubes


First, make a broth.

Shred carrots and onions, and stir-fry on a dry skillet for about 2 minutes.

Put the fried carrots and onions into a sauce-pan, pour a water, and bring to boil.

Wash a salmon, cut into medium cubes, and put into the boiling water.

Add a bay leaf, a salt, and a pepper, and boil for about 7 minutes.

Take out the salmon pieces, put into a bowl, cover, and set aside.

Strain the broth into another sauce-pan, and set aside.

Wash a sorrel and beet stalks, chop, and put into the sauce-pan with the broth.

Bring to boil, and boil for 2 minutes.

Take the sorrel and beet stalks, make a puree, and return into the sauce-pan with broth.

Set aside.

Shred the cucumbers, dills, radish, and spring onions.

Stir greens and vegetables together, add a horseradish, salt, and sugar, and stir well one more time.

To serve, put into a serving plate a portion of strained sorrel-beet stalks mixture, add the portion of a cucumber-radish mixture, and add a portion of salmon.

Pour a kvas, put an ice cube, and serve.

Continue by portions.

24-hours Schi

Submitted by Nobility_Cuisine on Mon, 01/18/2016 - 03:41.


7 oz (200 g) carrot
11.5 oz (300 g) sauerkraut
2-3 tbsp tomato paste
11.5 oz (300 g) onion
14 oz (400 g) potato
3.5 oz (100 g) vegetable oil
1/2 tsp 5-peppers mix
1/2 tsp salt
1/2 - 3/4 G (2-3 L) broth
1/2 lb beef
1/2 lb pork
1/2 lb chicken
3-5 bay leaf


Bring a broth to boil, put a beef, a pork, and a chicken into it, and boil for about 2 hours.

Remove a foam when necessary.

Cut a sauerkraut into shorter strips, simmer with a tomato paste and 2 tbsp vegetable oil for about 2 hours, and put into the broth.

Boil for about 1 hour with a low heating.

Chop meats, return the meats into broth, and freeze broth with meats and sauerkraut for 12 hours.

Shred a carrot and an onion into short strips, and stir-fry with 3-4 tbsp a vegetable oil.

Peel potatoes, wash, and cut into medium pieces.

Bring broth to boil, and boil the potatoes until a readiness, then press potatoes into a puree, and return back into the broth.

Add fried carrots and potatoes into the broth.

Boil all together for 2 hours, then add bay leaves, a salt, and a 5-pepper mix on your taste, and boil for about 5 minutes more.

Serve with a sour cream and a rye bread.

Old-style Solyanka – Winter Soup

Submitted by Russian_Cuisine on Mon, 01/18/2016 - 03:03.


1/3 G (1.2-1.5 L) beef broth
1 medium onion (5.5 oz)
4 oz (120 g) salted olives
2 tbsp green olives
1 tbsp vegetable oil
½ lb (220-240 g) tomato paste
2 tbsp cucumber brine
3 oz (70-80 g) pepperoni
3 oz (70-80 g) boiled beef tongue
3 oz (70-80 g) smoked pork
½ lb boiled beef
Salt, spices, capers, sour cream - on your taste


Cut all ingredients into thin short strips, separately.

Stir-fry onions, all meats, and tomato paste together in a large skillet under a lid.

Bring shredded cucumbers and olives with a cucumber brine to boil in a small sauce-pan, and simmer while cucumbers turn soft.

Put a content of the sauce-pan into a large sauce-pan, put a content of a skillet into the large sauce-pan, and pour the boiling broth on top.

Add capers, spices and salt into the large sauce-pan, and cook all together with a low heating for about 20 minutes.

Serve with a sour cream and a rye bread.

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.