Cold Borsch

Submitted by Nobility_Cuisine on Sat, 05/02/2009 - 19:35.

Ingredients for 2:

350 g Beet broth
100 g Beets
20 g Carrots
50 g Cucumbers
25 g Green Onions
1 Egg
40g Sour Cream
5g Sugar
5g 3% vinegar

Note: It is best to prepare Cold Borsch when young beets with stalks are available, but it can be done with any young beets


Cut the stalks off the beets, and set them aside.

Wash the beets again, and boil them to readiness (young beets boil quickly).
Peel the beets, and grind them.

Add a bit of vinegar and sugar to this so as to retain its bright color, put into a saucepan and cover with water, and bring to boil.

Add salt and sugar to taste and you can also add a bit more vinegar.

After this has boiled for a bit, let cool.

Boil egg until it is hardboiled, cut it, cucumber, green onions, and greens into small pieces.

Serve the Borsch with an appropriate amount of this mix.

Sour Schi

Submitted by Russian_Cuisine on Sat, 05/02/2009 - 19:32.


2 lb sauerkraut
1 carrot
2 onions
1 cup dry mushrooms
1 parsley root (or some parsley greens stalks)
10 peppercorns
1 tbsp all-purpose flour
3-4 tbsp vegetable oil
Sugar and salt on taste


Soak the mushrooms for 2-3 hours.

Drain sauerkraut, cut into small cubes.

Peel carrots and onions, and cut into small cubes, or grate them.

Place sauerkraut, carrots, and onions in a large saucepan, pour 1 cup water, and simmer under a lid for about 1-1.5 hours, until the cabbage becomes mild.

At the same time, bring 1 liter of water to boil, add soaked mushrooms, and boil for about 1 hour, or until the mushrooms become mild.

Then, drain the mushrooms (keep the mushroom broth), cut them into thin strips, and stir-fry with 1 tbsp vegetable oil and ground parsley root, or with cut parsley greens, for 2 minutes.

After that, pour the mushroom broth into the saucepan with simmered vegetables, bring to boil, and add the fried mushrooms.

Fry the flour on a dry skillet, and add mushroom broth into the skillet, stirring constantly.

Continue until a thin sour cream consistency is reached.

Place this mix in the saucepan with the vegetables and mushrooms, stir well, add salt and sugar on taste, and bring to boil.

Remove heating, let sit for about 1 hour under a lid, and serve.

Pea Soup-Puree

Submitted by Russian_Cuisine on Sat, 04/25/2009 - 16:30.


2 cup dry peas (or 2 lbs frozen ones)
3 medium carrots
1 large onion
2-3 tbsp tomato-puree
2-3 tbsp vegetable oil
Salt and pepper on taste
1 L (1/4 gallon) water or vegetable broth


Soak dry peas in warm water for 5-6 hours, or overnight.

Pour water or vegetable broth into a large sauce-pan, add the drained peas, and bring to boil.

Peel and grate carrots and onions, stir-fry them with a vegetable oil. When they are ready, add tomato-puree, and stir-fry with low heating, until the tomato turns reddish-gold colored.

Place this mix into the saucepan, and bring to boil.
Cook until the peas are mild.

Then, make puree from this soup, sprinkle with spices, and serve with fresh bread.


If you like, you can add baked garlic puree to the soup.

Steelhead Soup – Puree

Submitted by Nobility_Cuisine on Sat, 02/21/2009 - 18:58.


0.4 gallon cold water
½ lb steelhead fillet
2 medium onions
4 medium potatoes
2 garlic cloves
2 tbsp olive oil
1 tbsp butter
2.5 oz (70 g) whipping cream
Ground peppers mix
1 tsp sea salt


Pour water in a saucepan, put the fish in the cold water, and bring to boil.
Boil for about 25 minutes on medium heating.
Note: don’t forget to de-foam!
Then, add salt.

At the same time, peel the potatoes, onions, and garlic.
Cut potatoes into small cubes, cut garlic into medium pieces, cut onions into thin strips.

Put butter and vegetable oil on a skillet, and turn heating on.

When the butter melts, place the onions in the skillet, and stir-fry for 2-3 minutes with medium heating.
Then, add the garlic, and stir-fry both for 1 minute. Place this in a saucepan.

Take the fish out of the broth, and sift the broth.

Pour the broth in the same saucepan where the onions and garlic are, and put the potatoes in the saucepan. Bring to boil, and boil for about 20 minutes with low-medium heating.

Then, blend this until an even consistency, and pour back in the other saucepan.

Cut the fish into small pieces, and put these in the saucepan.

Pour the whipping cream in the saucepan.

Bring to boil, and turn heating off.
Serve hot in deep bowls, sprinkled with the pepper mix.

Milk Soup with Vegetables

Submitted by Russian_Cuisine on Sat, 01/24/2009 - 18:13.


1 l milk
3-4 potatoes
2 medium carrots
3 tbsp butter
Salt and spices on your taste


Peel potatoes and carrots, wash, and cut into small stripes.
Put the potatoes in the hot milk, add pinch of salt, and bring to boil with medium-low heating.

Stir-fry the carrots with butter, until the carrots change color.

Then, add the carrots into the soup, and boil until the vegetables are ready.

Sprinkle with spices on your taste, and serve.

Vegetable soup with kletski from pikeperch

Submitted by Russian_Cuisine on Sat, 09/06/2008 - 16:40.

Ingredients for 4:

0.25 lb toasted bread
4 tbsp heavy whipping cream
0.5 lb pikeperch fillets, de-boned and de-skinned
1 egg
0.5 lb sour cream
0.5 tbsp thinly sliced dill greens
Salt and pepper on taste
1/3 lb champignons
0.25 lb celery stalks
3 medium onions
1 tbsp olive oil
0.5 tbsp thinly sliced sorrel
1 l vegetable broth
Baking paper


To make the "kletski":

Pour whipping cream evenly over the bread.
Make a puree from the fish fillet, and place it in a freezer for 15 minutes.

Mix the fish puree with egg, sour cream, dill, salt and pepper. Blend for about 10 minutes.
Add the soaked bread, and blend together for 2 minutes more.

Cut baking paper in the future kletski-size squares. (note, kletski are essentially fish meatballs)
Make the kletski with 2 teaspoons, and place each on a separate piece of paper.

Cut the mushrooms, onions, and celery into small cubes, and simmer with 0.5 cup boiling water for about 10 minutes. Set aside.

Bring the vegetable broth to boil in a wide saucepan, place the kletski on the paper pieces in the saucepan, and when they cease sticking to paper, carefully remove paper pieces.

Turn heating to low. The broth has to be very hot but not boiling, let simmer for 15 minutes.
Then, add the simmered vegetables and mushrooms with their broth, and continue to simmer with low heating for 5 minutes.

Then, place the kletski in serving bowls, pour the broth with vegetables and mushrooms over them, sprinkle with sorrel, and serve with a sour cream.

Country Mushroom Soup

Submitted by Russian_Cuisine on Sat, 08/09/2008 - 16:57.


2/3 cup dried porcini
5 tbsp any grains
3 medium potatoes
1 carrot
1 onion
Bay leaves, dill, salt and pepper on taste
2 tbsp vegetable oil


Wash dried mushrooms.
Soak mushrooms with 1 gallon water for 2-3 hours in an enameled or glass saucepan.
Then, bring them to boil, and boil at low heating for 2 hours. Take the mushrooms off and let them cool. Cut the mushrooms into medium pieces, and put them back in the saucepan. Add water if necessary to get ½ gallon of broth, and bring to boil.

Wash grains, and put in the saucepan. Cook for 25 minutes or more. The grains have to be turned when overcooked.

Peel and wash vegetables.
Cut potatoes into small cubes, and put into the saucepan.
Grate carrot, cut the onions into medium cubes, and stir-fry together with the vegetable oil for 3 minutes or more. Avoid burning them!
Put the bay leaves, dill greens, and other spices (but not parsley!), and carrots and onions into the saucepan, mix, and continue to cook at medium heating for 5 minutes.
Let sit in a room temperature for 1-2 hours, and serve.

In the summer time, you can use fresh forest mushrooms.
You can serve this soup with 1 tbsp of a sour cream per serving.

Chanterelles Soup

Submitted by Nobility_Cuisine on Sat, 07/19/2008 - 17:50.

Ingredients for 2:

2 cups chanterelles mushrooms (fresh, frozen, or canned)
1 young potato
1 small peeled onion
1/2 peeled carrot
1 tbsp butter
2 tbsp bacon bits
1 bay leaf (optional)
Dill, green onions, salt, and ground black pepper on taste


Cut the potatoes, onions, and carrots into small cubes.
Stir-fry the potatoes and carrots for about 2 minutes in a medium saucepan, or boil them with ½ cup mushroom broth.
Pour 3 cups water in the saucepan, bring to boil, add spices (bay leaf and black pepper - optional), and boil for about 10 minutes.
Put bacon in the skillet, and cook for 2-3 minutes, to melt the fat, then put mushrooms in the skillet.
Stir-fry for about 5 minutes with high heating, until the mushroom juice evaporates, then add onions, and cook for 1 minute.
Remove the bay leaf (if you used it) from soup, add mushrooms with bacon and onions in the saucepan, and boil for about 5 minutes with medium heating.
Add salt, pepper, green onions, and dill, remove heating, and let sit under a lid for 5 more minutes.

Home-Made Rassolnick

Submitted by Russian_Cuisine on Sat, 07/12/2008 - 16:33.


1.25 lb boneless and fatless beef
0.5 gallon water
1.25 lb potatoes
1.25 lb cabbage
0.25 lb carrots
2 tbsp ground parsley root
2 tbsp celery root
1 medium onion
1/3 lb pickles (or salt cucumbers, or cornichons)
0.25 gallon brine from pickled cucumbers
3 tbsp butter or margarine
Salt, pepper, bay leaves, sour cream on taste


Put meat in cold water, and boil. Remove the foam, and boil at low heating for 2-2.5 hours.
Cut the cabbage, roots, and onions into thin stripes, and the potatoes and cucumbers into medium cubes.
Put the cabbage in boiling water, and after 5 minutes, put the potatoes in and continue boiling.
Put 0.5 cup of broth into a small saucepan, put the cucumbers in the saucepan afterwards, and boil with low heating for 15 minutes.
Melt the butter on a skillet, and stir-fry the carrots, celery root, parsley root, and onions for 5-7 minutes.
Then, place everything from the skillet into the saucepan.
Place the simmered cucumbers from the small saucepan into the large saucepan.
Mix them all together, and bring to boil.
Boil the cucumber brine, and then sift into a large saucepan.
Add the bay leaves into the large saucepan. Cook for 10 more minutes.
Take out the meat, cut it into medium cubes, and put a portion into the soup bowls.
Pour the soup over the meat.
Add sour cream on taste, and serve.

Meat Okroshka – Cold Soup

Submitted by Russian_Cuisine on Sat, 06/28/2008 - 17:42.

Ingredients for 4:

5 cups not sweet rye kvass
0.5 lb boiled de-boned meat (or Bologna, sausages, etc.)
1 large English cucumber, or 2 medium cucumbers
1 bunch radish
1 bunch green onions
2 boiled medium potatoes
3 hard-boiled eggs
Dill, mustard, salt, and sugar on taste
1 tbsp sour cream per portion


Cut meat, cucumbers, and peeled potatoes into cubes.
Cut radish into thin rings.
Cut onions into small pieces, and mix with salt.
Grate eggs, or just divide into halves.
Mix all of the dry ingredients.
Note: You can keep the mix in a refrigerator for 8-10 hours.
Put 1/4 the mix in an every serving bowl, pour 1 1/4 cup kvass over the mix.
Add 1 tbsp sour cream per serving.
Serve with mustard and dill greens.

Another variation is to mix all of the vegetables, and put them in serving bowls, cut the egg whites, and blend the egg yolks with mustard, sugar, 1 tsp sour cream, and then mix with kvass, and pour this over the vegetables.

Okroshka (“soup with crumbles”) looks unusual, but it is very refreshing and very popular in Russia since ancient times, and every housewife cooks it in hot summer days.
Like any popular dish, it has a plenty of variations, for example, with or without meats, or with beetroot juice or not, and so on.