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.

Onion Soup a la Rus

Submitted by Nobility_Cuisine on Sun, 04/27/2014 - 07:06.


20 medium onion
2 oz (50-60 g) vegetable oil
4 carrot
1 lb shredded cabbage
1 tbsp flour
1/2 tsp sugar
1/2 tbsp vinegar
Salt and spices on your taste


Chop onions, stir-fry until a transparency with a vegetable oil in a large sauce-pan.

Pour 1/2 G (2 L) boiling water into the sauce-pan, and heat with a low heating.

Peel and shred cabbage and carrots.

Put the carrots and cabbage into skillet, add spices on your taste, and boil until a readiness.

Stir-in a flour, a vinegar, and a sugar into a soup, turn the heating off.

Let to stay under a lid for 1-2 minutes, and serve.


You may substitute shredded cabbage with a chopped sauerkraut, or take both in 1:1 proportion.

Buckwheat Soup

Submitted by Russian_Cuisine on Sat, 01/18/2014 - 13:14.


1.5 lb (600 - 700 g) chicken wings
2 - 3 medium potato
1/4 cup buckwheat grain
1/2 lb (200 - 250 g) champignones
1 carrot
1 onion
2 - 3 garlic cloves
2 bay leaves
Dill greens, salt, and ground black pepper on your taste
3 tbsp vegetable oil


Pour 1/2 G (2 - 2.5 L) water into a sauce-pan, bring to boil, and put the washed chicken wings into the boiling water.

Peel the vegetables, wash, and cut the potatoes into medium cubes, and the onions and carrots into julienne cuts.

Cut the washed mushrooms into slices.

Remove a foam from the broth surface, put potatoes and buckwheat grains into the sauce-pan.

Set a heating to low after broth boiling.

Meanwhile, pre-heat the oil in a skillet, and stir-fry the mushrooms , carrots, and onions for about 3 - 5 minutes.

Put stir-fried mushrooms and vegetables into the sauce-pan, add the salt, pepper, pressed garlic, and bay leaves, stir, and let to boil for about 10 minutes under a lid.

Remove bay leaves, sprinkle a soup with the dill greens, and serve.

Soup-Puree with Baked Vegetables

Submitted by Russian_Cuisine on Sat, 08/10/2013 - 17:47.


2 young eggplants, or about 0.5 lb, or 230 g
3 young zukkini, or about 0.5 lb, or 230 g
1 large carrot
1 large onion
1 large sweet red pepper
2-3 tbsp vegetable oil
1.5 lb (700 ml) water, or vegetable broth
Salt, ground black pepper, and other spices on your taste
Sour cream (optional)


Peel the vegetables.

Cut the eggplands and zukkinis into 1-inch-side cubes.

Cut the carrots into thin rounds.

Cut the onion into 16 parts.

Pre-heat an oven to 200-220 C (400-420 F).

Put all vegetables on a baking sheet, and sprinkle with the vegetable oil.

Place the sheet in the oven, and bake for about 30-40 minutes.

Take sheet out. Put the sweet pepper on the board, and cover with a soup bowl for about 10 minutes.

Then, you can easy peel it, and remove it's seeds and stalk.

Put all vegetables in a blender, add 1 cup the broth or water, and blend well, or make a puree.

Add the rest of broth, blend, and try.

Add the salt, pepper, and other spices on your taste.

Pour everything from the blender into the sauce-pan, and bring to boil.

Boil with a very low heating for about 5 minutes.

Serve hot, with (optionally) 1 tbsp of a sour cream per a portion.


Submitted by Russian_Cuisine on Sat, 07/06/2013 - 20:20.


1/3 lb young beet stalks
1/4 lb spinash
1/4 lb sorrel
1/4 lb horseradish root
3 hardboiled eggs
4 medium cucumbers
1/4 lb (~100 g) chopped green onions
1 lemon
Salt, sugar, ground black pepper on your taste
1 lb (0.5 L) bread kvass
1 lb (0.5 L) apple kvass
1.5 lb fresh fish


Wash and dry out the fish, cut into large pieces.

Boil 1 L (1/4 G) salted water, put fish into the sauce-pan, and boil until it is almost ready, for 10 — 15 minutes.

Sift the broth into another sauce-pan, cool the fish.

Wash the sorrel, spinash, and beets stalks, and boil in the broth until readiness.

Sift the broth back into the first sauce-pan, cool the greens, and make a puree from them.

Put the green puree into a large bowl.

Peel and grate the cucumbers, horseradish, and eggs.

Stir with the chopped green onions.

Put one third of the mix into a small bowl, and two third of mix into the large bowl.

Pour the bread kvass and the apple kvass into large bowl, sprinkle with the salt, sugar, and pepper,and stir carefully.

Cut the fish into very thin slices, put them on a flat plate.

To serve, put some pieces of fish into an every soup bowl, pour the kvass mix, and add the cucumber-horseradish-egg mix on your taste.

Beet Soup with Five Spices

Submitted by Nobility_Cuisine on Sat, 06/22/2013 - 21:16.


4 medium beets
3 cup vegetable broth
1 tbsp vegetable oil
1 medium red onion
1 stalk celery with leaves
1 small piece fresh ginger
1/4 tsp Five Spices
Sour cream on taste


Wash the beets thoroughly, cut the ends, and cut every beet onto 6 wedges.

Put them into a sauce-pan, pour 2 cups vegetable broth, and boil under a lid until readiness.

Note: Or microwave beets with 2 cups broth until readiness, for about 15 minutes.

Chop the onions and celery, grate the ginger.

Pre-heat a deep skillet with the vegetable oil, add celery and onions, and stir-fry until vegetable's softness.

Place beets into the skillet, pour the broth, and simmer for about 4 minutes.

Add the ginger and Five Spices, stir well.

Pout into a blender, and blend until an almost puree consistency.

Then, pour back into the skillet, heat, add the salt, pepper, and more Five Spices, if necessary.

Salmon Solyanka Soup

Submitted by Russian_Cuisine on Sat, 06/22/2013 - 21:05.


1-1.5 lb (450 — 700 g) salmon head, bones, and cuts
2 medium potatoes
1 can (250 g, 7 oz) black olives
3 tbsp tomato paste
4 medium brined cucumbers
2-3 tbsp vegetable oil
1 medium onion
Greens, salt, and peppers on your taste


Wash the fish, remove fins, put into a sauce-pan, pout 1 L (1/4 G) water, and bring to boil.

Sprinkle with the salt.

Remove a foam some times.

Drain fish (keep the broth!)

Take all fish meat, and throw out the head, skin, and bones.

Peel the cucumbers and potatoes, cut into thin short strips.

Pour the broth back into the sauce-pan, bring to boil.

Put potatoes and cucumbers into broth, boil with a low heating until potato's readiness.

Meanwhile, peel the onions, and slice into thin rounds.

Pre-heat a skillet, pour the vegetable oil, heat for 1 minute, put onions into the skillet, and stir-fry for about 2 minutes.

Pour the tomato paste over onions, stir well, and simmer with low heating for about 4 — 5 minutes stirring.

Put everything from the skillet into the sauce-pan.

Put the olives, chopped greens, salt, and pepper into sauce-pan.

Stir well, and boil with low heating for about 40 minutes.

Serve hot.