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.

Brussels Sprouts Soup-Puree

Submitted by Russian_Cuisine on Sat, 06/21/2008 - 17:02.

Ingredients for 1 portion:

1.5 cup water
1/3 lb Brussels sprouts
3 tbsp rice
0.5 cup milk or whipping cream
1 egg
Salt and butter (optional)


Boil the water, put rice and Brussels sprouts in the boiling water, and boil with low heating until they are ready.
Keep the broth.
Make puree from the Brussels sprouts and rice.
Mix the puree and the broth, bring to boil, and turn off the heating.
Whip the milk and the egg, and pour in the soup cooled to 120 F.
Mix well, and add salt and butter on taste.
Serve immediately.

To simplify this recipe, you may use steamed rice and Brussels sprouts, and a prepared vegetable broth.

Cheese Soup with Onions

Submitted by Nobility_Cuisine on Sat, 06/14/2008 - 16:57.


2/3 lb smoked ham
2 large onions
2 tbsp flour
0.5 lb ground cheese
2 egg yolks
Lemon juice, ground red pepper, greens, and sour cream on taste


Cut ham into small cubes.
Cut onions into rings.
Fry ham and onions together until the onions turns golden colored.
Put them into a saucepan, sprinkle with flour, add 1/3 gallon water, salt, pepper, grated cheese, and boil to readiness (melting all cheese), stirring thoroughly. Let cool to 120-130 F (60 C)
Blend sour cream and yolks until an even consistency is reached.
Stir this mix into the soup.
Serve immediately. Sprinkle with greens (Italian parsley, parsley, dill, green onions).

Cholodnik - Cold Soup

Submitted by Russian_Cuisine on Sat, 04/26/2008 - 11:36.
This is cold soup for hot weather.


1 large beet root
3 medium boiled potatoes
5 hardboiled eggs
0.75 lb boiled non-fat meat
4 medium cucumbers or 2 English cucumbers
1 bunch of radish
1 bunch of green onions, Italian parsley, and dill


Boil a peeled beetroot until it’s ready in 1 gallon water, and keep this water after boiling.
Grate the beet and radish on a medium grater.
Peel boiled potatoes and eggs, and cut into medium cubes.
Cut green onions, dills, parsley, and mix them together.
Cut a meat into medium cubes.
Mix potatoes, eggs, beets, radish, eggs, and meat together in a deep dish, cover, and set aside.
After boiling the beets, add lemon juice and salt to cold water (decoction), to get a nice lightly sour taste.
To serve 1 portion, put 0.5 cup mix of vegetables, eggs, and meats in a serving dish, pour 1 cup of that water, sprinkle with 1-2 tsp greens mix, and put 1-2 tbsp sour cream, then mix all together in a serving dish.

Happy Easter!

Broccoli Soup

Submitted by Nobility_Cuisine on Sat, 01/26/2008 - 11:09.
Ingredients for 8:

1 lb broccoli
1 large carrot
3 medium tomatoes
3 potatoes
2 medium onions
1 tbsp margarine or butter
Salt, parsley on taste
½ g meat broth
8 tbsp sour cream


Peel and cut onions, fry in margarine or butter until they turn golden-colored.
Peel and cut carrots and potatoes into cubes.
Cut broccoli.

Peas-Mushrooms Soup

Submitted by Russian_Cuisine on Sat, 12/08/2007 - 09:23.

0.75 lb split peas
3 oz (50 g) dried porcini
3 tbsp margarine
1 shallot onion
1 large carrot
1 g water
Parsley, salt, and pepper on taste


Soak peas for 10-12 hours in warm water, and then place into a large saucepan.
Soak dried mushrooms for 3 hours in warm water, then cut them in small pieces, soak 20 minutes in same water, and pour all together into the saucepan.
Grate onions and carrots, cut parsley thinly, and fry onions, carrots, and parsley until color changing. Then, place them into the saucepan.
Pour boiling water into the saucepan, add salt and pepper on taste (optional), and boil with small heating until readiness (for about 1 hour).

Sorrel – Fish Soup-Cream

Submitted by Nobility_Cuisine on Sat, 07/21/2007 - 10:38.

2-3 lb fish
1/4 lb sorrel
1 cup oatmeal
1 large carrot
Salt and pepper on taste
2-4 tbsp butter


Peel and wash fish, remove fins and dark parts from inside.
Bring 1.5 l (about 1/3 g) water to boil in a wide saucepan, add salt and your favorite spices for the fish.
Peel and grate the carrot, stir-fry it for 2-3 minutes with 1 tbsp butter.
Place fried carrots in the saucepan, and bring to boil.
Place fish in the saucepan, and boil until readiness (12 – 17 minutes) on low heating.
Remove fish from the saucepan carefully; pour the oatmeal into the saucepan, and add salt and pepper on taste.
Bring to boil on low heating; put washed sorrel leaves in the saucepan, and boil until the oatmeal is ready.
Sift the broth. Make puree from the boiled oatmeal, sorrel, carrots, and add this puree into the broth.
Bring to boil, and turn the heating off.
Add butter, and stir well.
Serve with fish fillet pieces.

White Okroshka

Submitted by Russian_Cuisine on Sat, 07/14/2007 - 11:13.

2 medium potatoes
1 l kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt


Wash and peel potatoes.
Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.
Boil for about 5 minutes, then set heating off.
Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and yolks, and blend. Add potatoes and potato broth into blender, and blend together.
Cut radish into half-rings.
Peel cucumbers, and cut into small cubes.
Cut ham into small cubes.
Grate egg whites.
Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.
Put onions-yolks-potato mix from the blender into the saucepan.
Mix all together well, cover the saucepan with a lid, and place in a refrigerator.
Serve the soup cold.


This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.
The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.