Soups

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.

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.

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:

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

Ingredients:

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:

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.

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.

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.
This is one of the authentic recipes of how they make fish soup – “uha” in Russian.

Ingredients:

1 lb chanterelles
1 shallot onion (medium)
2 tbsp olive oil (or other vegetable oil)
2 tbsp all-purpose flour (optional)
Salt, sour cream on taste

Method:

Wash and clean chanterelles, or defrost, if you have frozen chanterelles.
Cut onion thinly and cook in a skillet with heated oil until the onion is transparent (or lightly golden.)
Pour the flour in the skillet, and mix well with onions.

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.