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.

Belorussian Borzsch

Submitted by Russian_Cuisine on Sat, 05/05/2007 - 10:37.
Ingredients for 4:

1 lb beef soup bones
0.5 lb beef short plate
1 smoked sausage
2 medium potatoes
2 medium beets
1 carrot
2 tbsp onions cut into small cubes
2 tbsp tomato paste
1 tbsp pork fat
1 tsp sugar
1 tsp 3% vinegar
4 tbsp sour cream
Salt, pepper, bay leaves, parsley greens on taste


Place bones and beef into 1 qt hot water, bring it to boil, remove foam.
Cut carrots into julienne cuts.
Pre-heat pork fat on a skillet, put carrots, onions and parsley in the skillet, then stir fry for 10 minutes on medium-low heating,
then add tomato pasta, stir well, and cook for 10 minutes more.

Boil beets until readiness (or better, in a microwave oven for 20 - 25 minutes).
Peel it and cut into julienne cuts.
Remove meat and bones from the saucepan in which they were boiled.
Cut meat into medium pieces.
Peel and cut potatoes into cubes, and put them into the saucepan.
Bring to boil, and cook for 15 minutes, then put beets into the saucepan.

Then, put carrot-onion mix, spices, and half of greens in the saucepan, and continue to boil for about 15 minutes.

At the end, add sugar and vinegar to the borzsch.

To serve, put the meat and sausage pieces (optional) in a serving platter, pour borzsch, then put 1 tbsp sour cream on the platter, and sprinkle with greens.

Soup with kletski

Submitted by Nobility_Cuisine on Sat, 03/24/2007 - 11:09.
Ingredients for 4:

1 qt any broth
0.5 cup milk, or water, or whipping cream
0.5 cup flour
6 tbsp vegetable oil
2 large eggs
Spices on your taste


Take medium saucepan; pour milk (or water, or whipping cream) on it.
Bring milk to boil, add salt and vegetable oil, and continue heating.
When this mix starts to boil, pour all the flour in the saucepan, and mix as fast as possible until the even consistency, and turn heating off.
Continue stirring until cool enough to add eggs.
Add eggs, and continue stirring until the even consistency.

Bring broth to boil, add spices.
Take dough with a teaspoon, and place this portion to the boiling broth.
These portions of the dough are named “kletski”
Continue while running out of the dough. Boil all together for 5-7 minutes with medium heating.
Serve hot with greens and (optionally) sour cream.

Try to make same-shape kletski.

Country Mushroom Soup

Submitted by Russian_Cuisine on Sat, 03/17/2007 - 11:22.

0.5 cup dried mushrooms
1 cup pearl
6 medium potatoes
2 shallot onions
2 medium carrots
6 garlic cloves
3 tbsp vegetable oil
3 bay leaves
Dill on taste


Soak pearl in 3 cups water for 1 hour, then bring to boil, and boil for about 40 minutes, or until it is ready.
Grate mushrooms, put them in a microwave-safe dish, add 2 cups water, and cook for 10 minutes. Or, you can boil them on a top-oven for 40 minutes.
Peel and cut potatoes into medium cubes.
Place potatoes, drained pearls, and mushrooms, with their broth, in a large saucepan, add 1 qt hot water and half of tbsp salt, and bring to boil.
Continue to boil for 30 minutes.
Meanwhile, peel and grate garlic, onions, and carrots, and fry them stirring with 3 tbsp vegetable oil, for 3-4 minutes on a medium skillet.
Put everything from the skillet into the saucepan, mix well, and boil together for 5 minutes.
Then, turn off heating; add bay leaves and dill in the saucepan, and let sit under a lid for 10 minutes.
Serve with sour cream.