Gazpacho - Spanish Cold Summer Soup

Submitted by Nobility_Cuisine on Sat, 08/01/2009 - 16:54.


4-6 juicy tomatoes
1 onion
3-5 garlic cloves
1 sweet red pepper
0.5 l (1/8 gallon) cold water
Salt and spices on taste
Croutons on taste
1 lemon
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.

Classic Okroschka – Cold Summer Soup

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.

Cold Beet Soup with Mushrooms

Submitted by Russian_Cuisine on Sat, 05/16/2009 - 17:31.


2 - 3 young beets
4 cups water
4 - 5 mushrooms
2 potatoes
2 – 3 cucumbers
Green onions
1.5 L Kvas
Ground horseradish
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.

Let cool.
Serve with sour cream and a boiled egg.

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.