Submitted by Russian_Cuisine on Sat, 12/11/2010 - 18:35.
0.5 lb mushrooms
2 oz (60 g) pearl barley
2 medium carrots
1 medium onion
1 red sweet pepper (optional)
2 tbsp chopped parsley
1 tbsp vegetable oil
2-3 bay leaves
Salt and ground black pepper on taste
Soak the pearl barley for 2-3 hours, then boil it for about 1 hour with low heating.
Wash the mushrooms, drain, slice, and boil them in 1 L (1/4 gallon) water with low heating for 25 – 30 minutes.
Peel the onions and carrots.
Remove the stalk and seeds from the red pepper.
Grate the vegetables, and stir-fry them with vegetable oil for about 5 minutes, stirring continuously.
Place the pearl barley and vegetables into a sauce-pan with the mushroom broth, add boiling water if necessary.
Boil until all the ingredients are ready (for about 20-30 minutes).
Put the bay leaves, salt, pepper, and parsley greens in the pan 5 minutes before turning heating off.
Serve with sliced rye bread and sour cream.
Submitted by Nobility_Cuisine on Sat, 11/13/2010 - 16:30.
3 large potatoes
2 leeks (white parts)
½ celery root
3 cups (3/4 L) chicken broth
1 cup milk
0.5 cup whipping cream 22% fat
Pinch of ground nutmeg
4 tbsp (50 g) butter
Salt and white pepper on taste
Toasted garlic bread – 1 per portion
Peel the potatoes, wash, slice if necessary, then put in a saucepan with 1 cup of boiling water, and boil under a lid until they’re ready.
Take the potatoes out of the saucepan, add chicken broth to the saucepan, and bring to boil.
Make a puree from the potatoes.
Peel the celery root, wash, and grate.
Cut the onions into thin rings.
Melt the butter in a skillet, put the celery and onions on the skillet, and cook on low heating until they become soft.
Place the celery and onions into the saucepan with the broth, stir well.
Put the potato puree into the same saucepan, and boil on low heating for about 25 minutes under the lid.
Sift the broth into another saucepan, and make a puree from all of the vegetables, then add the puree to the broth.
Heat milk to boiling, then pour the hot milk into the broth, and bring to boil with low heating.
Sprinkle with nutmeg, salt, pepper, then pour in the whipping cream, and stir well.
Stop heating (do not boil!), and let sit under the lid.
At the same time, get the prepared garlic bread toasted slices, or toast the sliced garlic bread.
Pour the soup into serving plates, decorate with greens, and serve with toasted garlic bread.
Submitted by Nobility_Cuisine on Sat, 09/11/2010 - 16:42.
3 medium boiled potatoes
2 medium carrots
2 medium onions
1 can green peas
1 pack cheese like Philadelphia or Neuchâtel
Salt, spices, and dill greens on taste
Peel the carrots and onions, and stir-fry for 1-2 minutes.
Peel the potatoes, and cut them into small cubes.
Bring 1 L water to boil in a saucepan, and dissolve the cheese in it until it reaches an even consistency.
Drain the green peas, put them into the sauce-pan, then put the potatoes, carrots, onions, salt and spices into the saucepan.
Boil for about 30-40 minutes.
You can make soup-puree, or leave it as vegetable pieces.
Sprinkle with dill, and serve.
Submitted by Russian_Cuisine on Sat, 07/31/2010 - 16:36.
Ingredients for 2:
1 bunch young beets with greens
1 large boiled potato
1 hard-boiled egg
1/4 lb boiled meat or Bologna
Greens (green onions, dill, and parsley) finely chopped on your taste
2-4 tbsp sour cream
Wash the beets.
Cut the beet green parts off, and slice into 1”-length pieces.
Boil beets and beets’ greens until they’re ready.
Peel beets, and cut them into medium-sized pieces.
Place beets and greens into a sauce-pan; sift the beet broth into the saucepan, and pour 1-2 cups of boiling water in.
Let cool, then cool in a refrigerator for 1 hour.
Peel the potatoes and eggs, cut the potatoes into medium-sized pieces, cut the eggs in halves.
Cut the meat or Bologna into small-sized pieces.
Pour the beet broth into soup serving plates, and add a portion of meat or Bologna, boiled beets, boiled beet greens, boiled potatoes, and greens.
Add sour cream, and half of a boiled egg.
This is a very old cold Russian soup for the summer.
Submitted by Nobility_Cuisine on Tue, 07/13/2010 - 23:05.
1 – 1.25 L (1/4 g) kvass
0.5 - 1 cup cucumbers brine (рассол)
1 cup boiled potatoes cut into cubes
2 fresh medium cucumbers (or 1 English cucumber)
1 cup green onions finely cut
2 tbsp dill thinly cut
1 tsp parsley greens thinly cut
1 tbsp ground horseradish
0.5 tsp freshly ground black pepper
2 hardboiled eggs
Peel the cucumber, and cut into small cubes.
Place all ingredients into a large enameled or glass saucepan.
Pour the kvass and brine (рассол), and stir well.
Serve cold with halves of eggs per portion .
For vegetable Okroshka, add boiled vegetables like carrots, turnips, or others, as cubes, to the basic recipe.
For fish Okroshka, add boiled fish fillets and carrots, sliced into cubes, as well as thinly cut dill to the basic recipe.
Submitted by Russian_Cuisine on Tue, 05/25/2010 - 15:19.
1 l (1/4 g) mushroom broth
1 lb sauerkraut
1 medium onion
1 medium carrot
8 medium potatoes
1 tsp flour
2 tbsp boiled mushrooms (or 1 tbsp dried mushrooms)
1 tsp sugar
1-2 tbsp plum unsweetened preserve
1 tbsp butter
Salt on taste
Simmer the sauerkraut with butter until it turns mild.
Grate the carrot and onion, and stir-fry with butter until the onions turn clear.
Bring the broth to boil.
Peel the potatoes, cut into small cubes, and put into the boiling broth together with the onions and carrots.
Place the sauerkraut into the broth, and bring to boil.
Place the boiled sliced mushrooms (or boiled ground dry mushrooms) into the boiling soup.
Stir-fry the flour on a dry skillet until the nutty aroma appears, then add a few tablespoons of broth, continuing stirring.
Place this mix into the soup, and stir.
Then, add the plum preserve, salt, and sugar to the soup, stir well, and boil for 10-15 minutes.
Then, pour the soup into portion dishes (small oven-safe pots), place in an oven, heat the oven to 90 C (160 F), and let sit in the oven for about 20 minutes under lids.
Submitted by Nobility_Cuisine on Sat, 08/08/2009 - 18:04.
¼ gallon kefir
1 large English cucumber
1 bunch radish
1 garlic clove
1 small bunch Dill
1 small bunch Parsley (optional)
2 large tomatoes and 1 sweet red pepper (optional)
Salt on taste
Pinch of ground peppers (red and black) (optional)
Press garlic, and stir it with salt until an even consistency is reached.
Place the garlic in a large enameled or glass sauce-pan, and pour kefir over the garlic.
Grate cucumber, or cut it thinly.
Cut tomatoes and red sweet pepper (optional) thinly, place them in the sauce-pan.
Grate radish, place in the sauce-pan.
Cut Dill (and, optionally, parsley) thinly.
Stir all of the ingredients well in the sauce-pan.
Sprinkle with red and black ground pepper (optional).
Serve cold with whole-grain bread.
This soup is a classic Southern European dish, common for many countries of SE.
The base of this soup is the kefir-ground cucumber-thinly cut Dill mix.
All of the other ingredients are on your own taste, so you can create your variation of this summer low-calorie-high-vitamin soup.
Submitted by Nobility_Cuisine on Sat, 08/01/2009 - 16:54.
4-6 juicy tomatoes
3-5 garlic cloves
1 sweet red pepper
0.5 l (1/8 gallon) cold water
Salt and spices on taste
Croutons on taste
0.5 cup olive oil
Grate all ingredients (except for croutons and water), and blend them together with the oil.
Press the lemon juice, blend.
Add water if the soup looks too thick, blend.
Serve with croutons.
Submitted by Russian_Cuisine on Sat, 08/01/2009 - 16:41.
½ gallon (2 l) kvass
1 lb sour cream
2/3 lb (300 g) bologna
2 medium cucumbers (or 1 English cucumber)
1 bunch red radish
3 hardboiled eggs
2 tbsp ground horseradish
5 dill stalks
1 bunch green onions
3 – 4 potatoes (optional)
Salt on taste
Boil potatoes until they’re ready.
Cool and peel the potatoes, and cut into small cubes.
Peel the eggs, and cut into small cubes.
Cut the bologna into small cubes.
Cut the cucumbers, green onions, dill, and radish into small pieces.
Mix all dry ingredients in a large enameled or glass dish, and pour the kvass into the dish.
Stir well, let sit for 10 – 15 minutes at room temperature, and serve, adding and stirring the sour cream and ground horseradish into the serving plates on taste.
Submitted by Russian_Cuisine on Sat, 05/16/2009 - 17:31.
2 - 3 young beets
4 cups water
4 - 5 mushrooms
2 – 3 cucumbers
1.5 L Kvas
Salt, pepper, sugar
Porcini mushrooms, butter mushrooms (maslyata) or orange caps work the best
Cut the mushrooms into thin pieces, boil to readiness.
Cut beets into small pieces and boil them, add them into the mushroom broth (without the beet broth).
Сut the cucumbers, mushrooms, onions, and dill into small pieces.
Add salted cucumbers, green onions, mushrooms, dill, salt, and ground horseradish into the broth.
Pour the cold kvas mixed with the beet broth over the mix.
You can add cabbage or cucumber brine with the beet broth.
Serve with sour cream and a boiled egg.