Soups

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

Method:

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.

Note:
Try to make same-shape kletski.

Country Mushroom Soup

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

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

Method:

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.

Southern Solanka – Soup

Submitted by Russian_Cuisine on Sat, 03/03/2007 - 09:22.
Ingredients:

1 lb boneless beef
2-3 cups meat broth
1 garlic clove
2 shallot onions
2 medium pickled cucumbers
2 tbsp tomato-paste
0.25 cup wine
2-3 tbsp vegetable oil
Salt, pepper, some Italian parsley stalks

Method:

Cut beef into medium cubes, peel and cut onions into small cubes.
Fry in a skillet with vegetable oil. Put the meat in a medium saucepan, add tomato-paste.
Peel cucumbers, cut them into small cubes, and put in the saucepan.
Put garlic in the saucepan, pour wine, and pour meat broth. Add salt and pepper.
Cover saucepan with lid, and boil with low heating for about 40 minutes.
Pour parsley greens in serving plates.

Zucchini soup – puree

Submitted by Nobility_Cuisine on Sat, 09/30/2006 - 11:17.
Ingredients:

1 lb zucchini
1 large shallot onion
2.5 lb broth
1 medium carrot
2 garlic cloves
1 pack cream cheese (Philadelphia, Neushatel, or other)
2 tbsp bread crumbs
1 small bunch dill
1 small bunch tarragon
4 tbsp croutons (optional)
Salt and spices on taste

Method:

Peel and grate carrot and onions.
Cut zucchini, add them to boiling water or broth, and boil with low heating for 5 minutes.
Add fried carrots and onions to the boiling broth. Cut cream cheese into cubes, add them to the boiling broth, then add breadcrumbs, and mix carefully while cream cheese melts.
Cut dill and tarragon, and add to the boiling soup.
Make puree from the soup in a blender, add salt, grated ginger (optional), and ground chili pepper (optional).
Decorate with greens.

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.