Berry Cholodnick (Cold Berry Soup)

Submitted by Nobility_Cuisine on Sat, 08/27/2011 - 16:35.


2/3 lb berries on your choice
1 cup sugar
1 l (1/4 gallon) buttermilk (or kefir)
1 cup sour cream
1 cup croûtons


Make a puree from berries, add the sugar, and blend.

Stir the buttermilk and sour cream, and pour over berries.

Stir well, and place in a refrigerator for 10 minutes.

To serve, pour the soup into plates or cups, and sprinkle with the small cut croûtons.

Serve cold!

Vegetable and Grain Lent Soup

Submitted by Russian_Cuisine on Sat, 08/27/2011 - 16:26.


1 leek stalk
1 celery stalk
2 medium potato
1 medium carrot
2 garlic cloves
Greens (parsley, basil) and salt on taste
1-3 tbsp vegetable oil
0.5 cup grains (barley, rice, other ones)


Chop the garlic and carrots separately.

Slice the white part of the leek stalk into thin rounds.

Sprinkle the bottom of a thick-bottom sauce-pan with vegetable oil, and heat.

Stir-fry the garlic and leek while the leek shrinks to half its size.

Then, add the carrots and stir-fry while the carrots turn lighter colored.

Cut the celery, peeled potatoes, and peeled tomatoes into 0.5”-sized cubes.

Add the celery into the sauce-pan, continuing to stir, then add the grains, and stir-fry for 3 more minutes.

Put the potatoes and tomatoes into the sauce-pan, sprinkle with spices (if you use them), and simmer for about 2 more minutes.

Bring 0.5 gal water or vegetable broth to boil, and pour it into the sauce-pan with the vegetables and grains.

Bring to boil, and cook until the grains and potatoes become ready (mild).

Sprinkle with chopped greens, turn the heating off, and serve.


You can use other grains and vegetables, the process stays the same.

Chicken Kalia (Old-Style Russian Chicken Soup)

Submitted by Russian_Cuisine on Sat, 01/08/2011 - 17:24.


1 lb chicken breasts, de-boned and de-skinned
1/4 Gal (1 L) chicken broth
3.5 oz (100 g) pickles
2 cups pickle brine
3.5 oz (100 g) chopped parsley
3 oz (85 g) parsnip
3.5 oz (100 g) onions
1 celery stick
3 tbsp melted butter
3 tbsp flour
Sour cream and salt on taste


Bring a broth to boil, put chicken into it, and boil for about 20 minutes, or until the chicken is ready.

Cut the boiled breast into small cubes, and put it back into the broth.

Chop the onions, and stir-fry them with 1 tbsp melted butter for about 2-4 minutes with medium heating.

Chop a parsley and parsnip, put them into a saucepan with the chicken and broth.

Put the fried onions into the saucepan, stir, and bring to boil with low heating.

Melt 2 tbsp butter on a skillet, the add 3 tbsp flour, stirring constantly, on low heating.

Stir-fry the flour until a nutty aroma arises then put everything from the skillet into the saucepan.

Chop pickles into small cubes, and put them into the saucepan.

Stir well.
Boil for about 15 minutes with medium heating.

Then, add the greens, spices, and brine (on your taste) into the saucepan, and boil for 1 more minute.

Serve with sour cream (1-2 tbsp per serving plate).

Mushroom Soup with Pearl Barley

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.

Vischy Soup-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.

Cheese Vegetable Soup

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.

Cold Beet Soup

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.

Serve cold.

This is a very old cold Russian soup for the summer.

Basic recipe for Okroshka

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.

Old-Style Belorussian Cabbage soup

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.

Serve hot.

Cold Soup a la Bulgaria

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.