Soups

Okroshka with meat

Submitted by Russian_Cuisine on Sat, 08/19/2006 - 09:41.
Okroshka is an extremely popular cold soup for hot summer days.
Its base is "kvass" – a national Russian non-alcoholic drink.
Every housewife has her own recipe of kvass, and there are some patented kvass recipes.

Ingredients:

0.5 lb boiled beef, or 0.5 lb boiled veal, or 0.5 lb ham
0.5 lb boiled and peeled potatoes
1.5 l kvass (about 0.5 G)
2 hard-boiled eggs
1 tsp mustard (optional)
1 tsp sugar
2 medium cucumbers
1 bunch green onion
1 bunch dill
Horseradish, salt on taste
1 tbsp sour cream for every serving

Method:

Blend egg yolks with mustard, sugar, salt, and horseradish, and mix with 0.5 cup kvass.
Pour this mix in a large and deep bowl.
Cut meat, potatoes, cucumbers, green onions, and egg whites into small pieces. The soup's name, "Okroshka" is from the Russian word meaning, "to chop".
Put these ingredients into the bowl, pour 2 cups of kvass over it, and mix very well.
Then, cover the bowl with a lid, and place the bowl into a refrigerator for 2-3 hours.

Before serving, add the remainder of kvass to the bowl, and mix.
To serve, put 1 tbsp of sour cream, sprinkle with 1 tbsp of dill cuts, and pour soup in a serving plate, then mix in the serving plate.

Lamb kharcho

Submitted by Russian_Cuisine on Sat, 06/24/2006 - 09:42.
Ingredients:

1.25 lb lamb
2 large shallot onions
1 large carrot
1.5 lb tomato
1 sweet red pepper
1 garlic
2 tbsp rice
1 tbsp oil
Bay leaf, black pepper

Method:

Peel and cut onions into medium cubes. Peel and grate carrot.
Fry onions and carrots with oil in a saucepan.
Cut meat, put into the saucepan, and continue to stir-fry for 10 minutes.
Pour cold water in the saucepan, and bring to boil with low heating.
Boil until meat is half-ready.
Then, put washed rice, peeled, diced tomatoes, spices, and grated garlic in the saucepan.
Boil until rice is ready.

Fish Solanka soup (Pochlebkin's recipe)

Submitted by Nobility_Cuisine on Sat, 06/24/2006 - 09:40.
Ingredients:

250 g salt mushrooms
50 g dried mushrooms
2 large shallot onions
4 large pickles
2 tbsp tomato-paste
2 tbsp butter
0.5 cup sour cream
12 olives

Method:

Pour 0.5 g water in a large saucepan
Put dried and sliced salt mushrooms in the saucepan, and boil with low-medium heating until mushrooms will settle down on the saucepan bottom.
Strain mushroom broth, and slice mushrooms thinly.
Peel pickles, or salt cucumbers, and remove seeds.
Peel onions, cut into a julienne cut, and fry in a large saucepan a little until they turn transparent.
Put tomato-paste and butter in a saucepan, mix well, and cook with low heat for 15 minutes.
Cut pickles into small cubes, and add to saucepan. Break dried bay leaf, put it into the saucepan, pour the filtered broth over it, and boil for 10 minutes.
To serve, put sour cream, a thin lemon slice, and 3 olives into serving plates, pour soup, and sprinkle soup with dill.

Soup-Kharcho

Submitted by Russian_Cuisine on Sat, 06/03/2006 - 09:20.
Ingredients for 4:

1 lb beef
Spices for beef broth (optional)
1 large shallot onion
1 cup rice

Dressing:
o.25 lb peeled grated walnuts
1 garlic (optional)
1 can peeled diced tomatoes
Adjika (traditional Caucasian spices mix) on taste
Kchmeli-suneli (traditional Georgian spices mix) on taste
Coriander green

Method:

Boil beef, cut onions, and usual broth spices for 0.5 h, then put washed rice in a broth, and continue to boil until rice is ready.
Then, add all dressing ingredients to the saucepan, mix well, bring to boil, then add coriander cuts, and mix.
Kharcho is ready.

Note:

You can add vine vinegar, on your taste.

Soup-Kharcho is a Georgian traditional dish.
Usually, kharcho is a soup with a beef broth, but many housekeepers make this soup with other meats.
Kharcho is not an expensive dish, and it was very popular in Soviet cafés.
Georgia was a part of Russia for 275 years, and it entered Russian dominion by its own good will.

Borscht with whitebaits a la Pskov

Submitted by Russian_Cuisine on Sat, 04/08/2006 - 14:30.
Pskov is one of the most ancient and beautiful Russian North-West cities, included in "The Gold Ring of Russia". The city started on the junction of the Great River and Pskova River, and it is known in chronicles since 860-s years AD. The chronicles tell that the famous duchess Olga was born in 893 AD in Izborsk stronghold, near Pskov.

Ingredients for 4:

2 medium beets
¾ lb sauerkraut
1/3 lb dried whitebaits (young fish)
1 carrot
2 shallot onion
2 tbsp tomato paste
1 tsp sugar
2 tbsp butter
1,5 tsp 3% apple vinegar
4 tbsp sour cream
Dill and parsley on taste

Method:

Put whitebaits in boiling water, boil on low heating for 40 minutes.
Take out the fish.
Cook borscht with sauerkraut by traditional recipe.
Cut greens.
To serve, put the whitebaits in serving plates, add borscht, put 1 tbsp sour cream, and sprinkle with the greens.

Schi "Valaam"

Submitted by Nobility_Cuisine on Sun, 03/26/2006 - 23:20.
Schi "Valaam"

1 l water (or 0.25 g)
2 tbsp dried mushrooms
1 lb fresh mushrooms
1 lb green cabbage
1 medium shallot onion
1 tbsp grated parsley root
1 tbsp all-purpose flour
6 black peppers
2 bay leaves
2 tbsp cut parsley and dill greens

Method:
Slice cabbage, put in a large saucepan, and pour the warm water.
Peel and cut onions and parsley root thinly.
Put them into the saucepan, and bring the water to boil.
Boil dried and fresh mushrooms until ready in the other saucepan.
Cool and slice mushrooms.
Fry flour until the crème color.
Add flour to the cabbage, mix well, and then add mushrooms and mushroom broth.
Bring to boil with low heating.
Add pepper, bay leaves, and greens to the saucepan.
Serve immediately, preferably with toasted rye bread.


Note:
Valaam is an island in Ladoga Lake in Northwest Russia, famous with ancient monastery.

Fish solanka (soup)

Submitted by Nobility_Cuisine on Sat, 12/10/2005 - 21:13.
Ingredients for 2:

½ lb sturgeon fillet
2 medium potatoes
1 tomato
1 red sweet pepper
2 marinaded cucumbers
10 black/green olives
2 tbsp all-purpose flour
2 tbsp vegetable oil
Salt, ground black pepper on taste
1 lemon
Italian parsley for decoration

Method:

Peel potatoes, clean pepper and tomato, cut potatoes, tomato, and red pepper into cubes. Mix vegetables, pour flour over it, and mix well.
Cook on a skillet (or not deep sauce pan) until potatoes are lightly gold color.
Put vegetables into a saucepan with boiling water, turn heating to low, and boil 10 minutes.
Cut cucumbers and olives into small cuts, add into the saucepan, boil 3 minutes.
Cut sturgeon fillet into cubes, add salt and pepper, and boil 7 minutes.
After you pour solanka in serving plates, decorate it with slice of lemon and sprinkle with cut parsley.

Double Starlet Uha - Soup

Submitted by Nobility_Cuisine on Sat, 09/10/2005 - 10:29.
The most popular kind of fish soup in Russia is called “Uha”, and there are a large number of uha recipes; it depends on what the region is, which types of fish are in the rivers and lakes, which greens are traditional for the place, and many small cooking details. Other kinds of fish soups are: “kalia”, “rassolnik”, “fish solanka”, “borzch with fish”, and “schi with fish”.
Before 18th century, people called “uha” many soups with grains, vegetables, noodles, and fish.
The most simple “uha” is an analog of the French and Spanish bisque. The difference is that commonly, people in Russia did not eat most of “frutti di Mare”, so uha could contain just fish, probably, some kinds of fish.
Ordinary uha is uha from one type of fish from one catch, of any size.
I will give you a recipe of the double uha, a more “noble” dish. By the way, triple uha was popular in Moscow in 19th century (uha from 3 types of fish.)

Double Starlet Uha - Soup

Ingredients for 8:

4 lb large starlet, preferably whole fish
2 lb whitefish, preferably whole fish
1 large shallot onion
1 large carrot
3 tbsp butter
1 parsley root
20 black peppers
Bunch of greens (dill and parsley)

Method:

Prepare fish: peel fish, remove the guts, gills (they give a bitter taste), and clean up the inner black film. Then wash, cut off fins and heads, and cut into large pieces.
Put cut fish into the boiling water for a few seconds, pull out the fish pieces, or pour out the boiling water, and pour cold water on.

Pour 3/4 gallon of water into a large pan, and bring it to boil.
Cut peeled onion and carrot into 4 parts, cut peeled parsley root into 2 parts. Take 1 part of carrot and grate it. Fry it with butter for 5 minutes.
Put onion, carrot, parsley root in the boiling water, then put black pepper, fish heads and fins in, and boil for about 10 minutes, removing the foam regularly.
Add fried carrot and boil for 5 minutes.
Then, filter the broth in another pan and bring to boil.
Put the broth fish cuts, reduce heating to low, and boil for about 10-12 minutes.
Add greens and serve.

Astrakhan’s uha - Soup

Submitted by Russian_Cuisine on Fri, 08/12/2005 - 20:37.
Astrakhan is an ancient city of about 2 million people in the delta of the greatest Russian river, Volga, and it is on the shores of the Caspian Sea and also riverside.
Astrakhan is a famous center of catching and cultivation of the sturgeons, and a center of the productions of black caviar.
In the “good old times” there were plenty of sturgeons in the Volga delta. Now, there are much fewer of them, but sturgeons are still common food for Astrakhan’s region’s inhabitants.

Green schi

Submitted by Russian_Cuisine on Tue, 07/05/2005 - 20:08.
Ingredients:
½ gallon broth or water
½ lb sorrel (or spinach, or spinach and sorrel 1:1)
2-3 potatoes
1 carrot (optional)
½ onion salt, pepper on taste
1 tbsp sour cream for every serving
½ of a hard-boiled egg per serving

Method:
Bring broth or water to boil.