Soups

Ingredients:

¼ gallon kefir
1 large English cucumber
1 bunch radish
1 garlic clove
1 small bunch Dill
1 small bunch Parsley (optional)
2 large tomatoes and 1 sweet red pepper (optional)
Salt on taste
Pinch of ground peppers (red and black) (optional)

Method:

Press garlic, and stir it with salt until an even consistency is reached.
Place the garlic in a large enameled or glass sauce-pan, and pour kefir over the garlic,
Grate cucumber, or cut it thinly.

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

2 - 3 young beets
4 cups water
4 - 5 mushrooms
2 potatoes
2 – 3 cucumbers
Green onions
Dill
1.5 L Kvas
Ground horseradish
Salt, pepper, sugar
Porcini mushrooms, butter mushrooms (maslyata) or orange caps work the best

Method:

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).

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
Greens
It is best to prepare Cold Borsch when young beets with stalks are available, but it can be done with any young beets

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

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

Method:

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.

Ingredients:

1 l milk
3-4 potatoes
2 medium carrots
3 tbsp butter
Salt and spices on your taste

Method:

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.

Ingredients:

1 lb fish fillets
1 l (1/4 gallon) fish broth
1 large onion
0.25 lb caviar
Salt and spices on taste

Method:

Put fish in a fish broth, add salt on taste, and bring to boil.
Peel the onions, and cut into medium pieces.
Put the onions and spices into the saucepan with the fish.
Cook while removing the foam, for 10-15 minutes.

Take the fish fillets out of the saucepan, cut into serving portions, and set aside.