Recipezaar: Russian,Soups recipes

Borscht

Mon, 16 Aug 1999 05:27:00 -0400

Borscht II

Wed, 01 Dec 1999 06:48:00 -0500

Borscht is like chili; there's no one recipe for it. This recipe is somewhat unusual because it does not have cabbage; the addition of lime juice and sugar may also not be traditional. My mother did get it from a Russian coworker. It is the borscht I grew up with and I love it. -- posted by E and C

Schi (Russian Cabbage Soup)

Mon, 28 May 2001 10:18:09 -0400

This is a thick, hearty, stew-like soup that is traditionally served with boiled potatoes; my mother's family came from Russia and always made this soup. It's great to put on the stove or in the crockpot in the late morning, do a big project in the meantime, and serve for supper. -- posted by Molly Schneider

Russian Cabbage Soup

Mon, 14 Jan 2002 09:22:42 -0500

I found this recipe on the net doing a recipe request search. -- posted by DiB's

Authentic Russian Cabbage Soup

Mon, 14 Jan 2002 09:22:52 -0500

This recipe is posted by request. It was found on the net-no name. -- posted by DiB's

Uncle Bill's Russian/Doukhobour Borscht

Fri, 08 Feb 2002 10:28:42 -0500

This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets. -- posted by William (Uncle Bill) Anatooskin

Black Bean Vegetable Soup

Sat, 16 Feb 2002 11:28:26 -0500

I have just developed this very healthy soup that is low in fat and sodium, no cholesterol and low Fat/Cal %. -- posted by William (Uncle Bill) Anatooskin

Cream Of Spinach Soup

Thu, 28 Mar 2002 15:33:45 -0500

This soup is addicting! We like it better than broccoli soup. The recipe comes from a dear friend, who was a chef. -- posted by MizzNezz

Exciting Vegetable Borscht

Wed, 15 May 2002 23:01:32 -0400

This borscht (soup) is very different. I developed this recipe in Palm Springs, CA. The Kraft Catalina dressing gives the soup a most delightful taste. -- posted by William (Uncle Bill) Anatooskin

Chilled Cream of Beet Soup

Fri, 16 Aug 2002 17:52:00 -0400

A creamy chilled version of borscht that is the perfect starter for summer meals. This reminds me of my Polish grandmother's version of a clear beet broth with sliced fresh cooked beets topped with sour cream. -- posted by Lorac

Shchi; Russian Cabbage Soup

Sun, 29 Sep 2002 21:55:41 -0400

This is a thick, vegetable-laden soup, which is a meal in itself. It is submitted in response to a request for Russian Cabbage Soup made with meatballs. I suspect it would be easy to replace the meat from the stock with plain meatballs which have been browned in a little oil then simmered in the stock. This soup has a rich sweet-sour flavour and is very satisfying. I adapted it from two recipes in a Russian cookbook published by MIR in the 1970's. -- posted by Jenny Sanders

Vegetable-barley Soup

Wed, 02 Oct 2002 21:47:54 -0400

A hearty vegetable soup that is easy to make. -- posted by William (Uncle Bill) Anatooskin

Beef Borscht

Sun, 17 Nov 2002 20:19:24 -0500

This is an adopted recipe, and any revisions will be made after I have made it should they be needed. Please feel free to let me know if you make it before me of anything you feel needs to be changed. -- posted by Chabear01

Pressure Cooker Russian Sweet & Sour Cabbage Soup

Wed, 11 Dec 2002 20:29:00 -0500

I found this recipe in an older edition of a Presto cook book. -- posted by James Craig

Beet & Cabbage Borsch

Tue, 17 Dec 2002 20:05:15 -0500

A comforting winter soup -- posted by Allyoop

"Basic" Beet Borscht

Wed, 05 Mar 2003 20:06:27 -0500

A very "basic" beet borscht recipe. Posted in reply to a message board request. -- posted by Dee514

Uncle Bill's Vegetable Soup

Mon, 14 Apr 2003 20:05:03 -0400

This soup is one of my latest developments. Has a creamy, smooth taste and all the healthy veggies. -- posted by William (Uncle Bill) Anatooskin

Mennonite Borsht

Fri, 18 Apr 2003 20:07:15 -0400

Borsht is a traditional Russian-Mennonite soup, normally served with buns (zwieback). (An adopted recipe.) -- posted by Julesong

Vegetarian Borscht

Mon, 19 May 2003 20:06:23 -0400

I have been looking for a wonderful borscht recipe and this one looks delightful! From Cooking Live. -- posted by Sharon123

Russian Mushroom and Barley Soup

Thu, 22 May 2003 20:05:01 -0400

Deep hearty flavor. Excellent recipe. Found it on the Internet-said it was adapted from Darra Goldstein's book "A Taste of Russia" Notes: 01/07/08: Barley's cooking time varies(I've had quick barley take 45 minutes to cook)so in step 6, cook until tender enough to your taste. The soup may require more liquid; I now keep a 4th can of consomme on hand to add, along with another 1 1/4 cups of water if it's getting too thick. -- posted by DJM

Crock Pot Russian Beef Borscht

Wed, 31 Dec 2003 19:59:47 -0500

A slow cooked hearty dinner soup. Lovely to come home to on a cold winter's day. You can prepare the ingredients the night before if you wish. -- posted by Lorac

Somma (summer) or Krut (weed) Borscht

Sat, 19 Jun 2004 19:59:28 -0400

This borscht was discribed as "a soup by many names" in the Mennonite Foods and Folkways from South Russia" by Norma Jost Voth. Reading the recipes in this book, one old recipes reads "a grocery sackful of greens", so the amount of greens in this soup may vary. I grew up in a mennonite home but I can't remember ever having this soup. It was later on in life after moving to Winnipeg I got to taste this soup and thought it rather interesting. I mentioned it to Dad one day and he explained -"Weed Soup?!" I guess that is why we never had it at home. Sorrel is used in this soup. It is classified as a wild herb, a perennial herb of the buckwheat family. It gives a sour taste, so added to a soup gives it a distinct, tangy flavor. This soup is good served hot, with a heaping tablespoon of sour cream and a freshly baked slice of brown bread. -- posted by Shar-on

Marina Sturza's Borscht

Sat, 08 Jan 2005 20:00:38 -0500

Delicious, hearty soup shared by student from Ukraine during an international cooking demonstration while I was in grad school. No recipe but she graciously prepared the soup again for me in her kitchen while I estimated amounts. Despite initial reservations, my children love it. Even better when reheated as flavors blend more. -- posted by Impera_Magna

Kaleenka Borshch (borsch/borscht)

Sat, 05 Feb 2005 19:58:25 -0500

One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for borshch in "Dining Ethnic Around Puget Sound" which was published in 1993. This is an excellent borshch, well worth making! Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. According to Kaleenka's... there are many variations of the soup called "borshch," and this one is a vegetarian recipe. What's the secret of a good borshch? Brown the vegetables separately. How do you pronounce "borshch?" Like the "sh ch" in "fresh cheese." In Russian it is indicated by a single letter. -- posted by Julesong

Krupnik (Polish Vegetable Barley Soup)

Sun, 17 Apr 2005 21:06:17 -0400

Soup is an essential part of the main meal of the day in Poland. Krupnik is a popular soup made of barley in rich chicken stock with vegetables and chunks of meat, garnished with sour cream. -- posted by littleturtle

Crock Pot Russian Cabbage Soup

Tue, 19 Apr 2005 10:48:01 -0400

My own rendition of the hearty sweet and sour soup that reflects my Russian-Jewish heritage. Measurements are approximate and should be adjusted according to taste. -- posted by Picholine

Malorossisky Borshch

Wed, 02 Nov 2005 21:20:59 -0500

A nice borshch from the Ukraine by way of soupsong that takes mods well. Example if you don't look at the broth you are putting in and put ham. If you run out of red wine vinegar and use red wine and a touch of white vinegar instead. Plain no fat yogurt instead of sour cream because you forgot to buy some That sort of thing.. -- posted by DR. House

Schav( Cold Sorrel Soup)

Wed, 11 Jan 2006 23:12:33 -0500

I've got a bunch of sorrel growing (at least I hope it overwinters) and no recipes. Here is one that looks good. I'm estimating how many it serves. -- posted by Dienia B.

Home Sweet Home Vegetable Soup

Mon, 20 Feb 2006 14:33:55 -0500

A very simple yet warm, rich and tasty soup. -- posted by Roman Parparov

Russian Borscht

Thu, 25 May 2006 15:13:40 -0400

This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy! -- posted by Chef PotPie

Chilled Beet Soup With Dill Cream

Fri, 09 Jun 2006 17:30:08 -0400

Posted for ZWT II - Russia/Eastern Europe Recipe taken from "Bon Appetit Tastes of the World" -- posted by Chabear01

Ukrainian Borscht

Tue, 20 Jun 2006 16:27:16 -0400

A recipe my Ukrainian grandmother Chunik used to make. -- posted by Kelly Rose

Borsht

Fri, 30 Jun 2006 16:18:22 -0400

Not, one of my favorite's but my husband likes it, so here it is. -- posted by KittyKitty

Natasha's Okrashka

Mon, 03 Jul 2006 22:47:10 -0400

A Russian soup that is great for hot summer days, as opposed to most soups which are better in Winter -- posted by KittyKitty

Golden Chicken Bouillon (Russian)

Wed, 12 Jul 2006 15:29:00 -0400

Serve with piroshki or old-fashioned chicken pie. -- posted by littleturtle

Cabbage Rolls With Mushroom Soup

Sat, 02 Dec 2006 20:52:20 -0500

I found this Russian recipe online and thought it sounded pretty good and wanted to give it a try. Servings are just a guess since I'm unsure of actual servings/serving sizes. Feedback welcome. -- posted by Riverlivin'

Sauerkraut and Red Beet Borscht

Tue, 09 Jan 2007 22:12:11 -0500

Yum, yum. I can't get enough of this soup this winter. A very tasty way to use fresh beets. This is a deviation from a recipe I read that also tosses in beef cubes in the end. We aren't huge red meat fans here so I took out the meat and made a few adjustments. The sauerkraut really gives the borscht an extraordinary flavor. -- posted by Chrystabel

Renata's Borscht

Tue, 23 Jan 2007 16:46:54 -0500

A southwest twist to a Russian classic. -- posted by *sweetomato*

Borscht

Wed, 18 Apr 2007 20:10:22 -0400

Borscht has been claimed to have originated in many countries such as Poland, Lithuaniana, Russia, and other nations (Italy for one!). However, it is thought to have originated back in the fourteenth century in the Ukraine. As you can imagine, the ingredients and methods of preparation vary greatly according to the country, republic, city, or even the cook. However, the staple ingredient is always the luscious red beet that gives the dish its characteristic color and flavor. Even the name borscht derives from the old Slavonic brsh meaning, of course, beet. In the Ukraine, borscht has always been more than just a soup; it usually constituted the mainstay of a familys whole diet. A proper borscht should include as many as twenty ingredients and should be thick enough for a spoon to stand up in it. Borscht was usually prepared in enormous quantities for the weeks ahead, and the borscht pot sat right in the middle of the dining table. Meat from the borscht was the most desirable ingredient and in times of shortages was strictly distributed according to age and rank. The women who prepared the soup had to be skilled (in the Ukraine, a womans domestic qualities are judged by her borscht). We can buy borscht in the groceries but I find it is never like the REAL borscht. Most are just watery versions of beet juice! A proper borscht should include pork or ham and other meats the more meat, the better. Try making it with beef short ribs or pork ribs, adding some diced ham or smoked kielbasa at the end. Also important for a good borscht, is to prepare the stock and vegetables correctly, strictly observing the proper order in which ingredients are added. Like many of the Slavic soups, borscht should be served with sour cream, added separately but thoroughly mixed in by each diner. Borscht tastes better the next day, so make enough to enjoy the leftovers. -- posted by Witch Doctor

Russian Vegetable Soup (Borstch)

Mon, 30 Apr 2007 17:52:57 -0400

This is a traditional Russian/Ukrainian Vegetable soup better known as Borstch. Below is the description of the vegetarian recipe. One can also substitute water with an equal amount of chicken or beef stock. -- posted by Marina's Cooking

Cabbage Rolls With Mushroom Soup

Wed, 23 May 2007 09:14:52 -0400

It is almost the same as the Russian golubtsy, but with a delicious sauce -- posted by Witch Doctor

Fish Solyanka

Wed, 23 May 2007 16:24:48 -0400

Solyanka is one of the most popular Russian soups. Different pickles or sauerkraut (solenya) are added to the soup, that is why it is called solyanka. Solyanka can be made from meat, fish or mushrooms. It is served with olives, lemon slices and sour cream. -- posted by Witch Doctor

Chilly Dilled Beet Borscht

Thu, 07 Jun 2007 22:53:32 -0400

This is from my 365 Ways to Cook Vegetarian cookbook. -- posted by dicentra

Borshch Gourmet (Russian Beetroot Soup)

Tue, 24 Jul 2007 22:54:45 -0400

The traditional Russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course - delicious made the right way. This way. -- posted by André Grisell

Mama Leah's Jewish Kitchen Cold Beet Borscht

Thu, 04 Oct 2007 01:40:48 -0400

My name is Leah, but I am not "Mama Leah" Mama Leah is a New York Jewish woman who has a restaurant and a cookbook, I believe. Cold Beet Borscht is a staple of Eastern European Jewish food. All recipes vary, each offering a little something different. This one is served cold with a hot potato in it. Truly meatless for those vegetarian folks.. The unique blend of hot and cold is something different, that I enjoy. Also splendid on a hot day. (Came from Mama Leah's Jewish Kitchen" hint: wear old clothes or an apron when preparing beets! THEY STAIN! -- posted by Viking Knitter

Authentic Russian/Ukrainian Borscht

Thu, 01 Nov 2007 16:54:24 -0400

This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!). -- posted by AniSarit

Red Beet Soup

Tue, 13 Nov 2007 01:38:39 -0500

After having a bowl of wonderful light beet soup at a Russian friend's home, I tried to recreate it by tweaking a recipe I had found. This recipe comes pretty close, but I haven't tried making it yet. Later I learned that this is a cold borscht and is called "svekolnik" in Russian. Sometimes boiled diced potatoes are also added, but these are cooked separately from the beets. -- posted by coconutty

Apricot Lentil Soup

Fri, 18 Jan 2008 14:58:28 -0500

This Armenian soup has been my stand-by cold weather soup for as long as I remember! It's rich and flavorful, sweet (but not too sweet) and tangy; perfect for a cold winter's night. It freezes extremely well, too, and is actually pretty tasty served cold (esp. if you puree it completely). A very versatile dish, and so quick and easy to make! -- posted by damienducks

Tatiana's Vegetable Soup

Tue, 22 Jan 2008 01:17:58 -0500

Serve this delicious, earthy tasting soup with warm crusty bread. I named this soup in honor of my Russian online friend. Since it has beets in it, it reminds me of borscht. I used whatever vegetables I had in the house. Sometimes I add a can of beans; you can experiment with it. -- posted by SandyJasmine

Rassolnik Iz Diche (Game Soup With Pickles)

Thu, 14 Feb 2008 03:14:10 -0500

This soup in Russia is normally made with roast pheasant carcases made into stock but it is easier to use chicken stock. If you have the roast pheasant carcases, go for it. This soup is best when made the day before serving and reheated. -- posted by Celticevergreen

Gribnoi Sup (Mushroom Soup)

Thu, 14 Feb 2008 03:27:31 -0500

Russian Recipe from a dinner party. -- posted by Celticevergreen

Shchi - Russian Cabbage Soup

Fri, 13 Jun 2008 20:05:53 -0400

Shchi has been a Russian staple for centuries for many reasons. It is very cheap, easily changed according to what ingredients are available, keeps well, and has many vitamins and minerals in each serving. It can be made with meat or vegetarian. This is my version of the recipe :) -- posted by Joseph Johnson

Russian Palace's Vegetable Borscht Recipe

Mon, 07 Jul 2008 01:57:32 -0400

From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes -- posted by Chef #809940

Summer Borscht (Lower Fat)

Mon, 21 Jul 2008 19:54:45 -0400

This is a modified version of Ina Garten's Summer borscht that I found on foodtv.com. I have replaced whole fat sour cream and yogurt, with low fat. I also made it with 3 beets instead of 5, and prepared them in a pressure cooker. I eliminated the sugar from 1/4 cup, to 2 tablespoons. For flavor and texture, I added sauteed onion and carrots. And for authenticity, I prepared it with beef broth. Last, I increased the amount of beet liquid used, thus increasing the portion size. -- posted by jessica327

Roasted Beet Borscht Borsch

Fri, 25 Jul 2008 02:25:57 -0400

I found this on the Food Network site and decided to give it a try. From Tyler Florence and Food 911, Episode: Tastes of Russia -- posted by Charlotte J

Borscht With Meat

Tue, 28 Oct 2008 17:37:24 -0400

Serve with fresh bread -- posted by gangstasweety4ever

Borscht

Tue, 28 Oct 2008 19:07:34 -0400

This is the best borscht I have ever eaten. Double the recipe, because it freezes well. -- posted by gangstasweety4ever

Kazakh Beef Soup

Tue, 28 Oct 2008 19:26:04 -0400

It's good day one, but even better the second day. -- posted by gangstasweety4ever

Russian Borscht

Tue, 28 Oct 2008 19:26:29 -0400

good borscht -- posted by gangstasweety4ever

Easy Borscht

Tue, 28 Oct 2008 19:30:50 -0400

recipe from a 90 year old man -- posted by gangstasweety4ever

Russian Cabbage Borscht

Wed, 29 Oct 2008 18:06:19 -0400

Serve topped with sour cream, extra dill weed, chopped fresh tomatoes." -- posted by gangstasweety4ever

Sweet Russian Cabbage Soup

Wed, 29 Oct 2008 18:13:34 -0400

This is a simple recipe for a wonderful rich cabbage soup -- posted by gangstasweety4ever

Ukha (Russian Fish Soup)

Wed, 29 Oct 2008 18:20:25 -0400

Wonderful fish soup. Very popular in Russia and easy to make -- posted by gangstasweety4ever

Russian Green Bean and Potato Soup

Wed, 29 Oct 2008 18:45:53 -0400

It's a hearty soup with a great flavor -- posted by gangstasweety4ever

Russian Potato Mushroom Soup

Sat, 08 Nov 2008 16:21:50 -0500

This is a recipe from allrecipes.com that I made several changes to. Hope you enjoy! -- posted by newmama

Frikadelu Zupa: Latvian Meatball Soup

Tue, 02 Dec 2008 15:52:57 -0500

a family favorite -- posted by Messiejessie625

Russian Wild Mushroom Soup With Farro

Mon, 05 Jan 2009 23:54:32 -0500

With its Russian origins, this hearty mushroom soup is sure to hit the spot on a freezing day. Farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago. Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you cant find it, pearl barley or spelt can be substituted. -- posted by English_Rose

Russian Meat & Vegetable Solyanka Soup

Wed, 21 Jan 2009 18:09:18 -0500

Solyanka is a traditional Ukrainian and Russian meaty soup that is just great in the wintertime. It is traditionally on the salty side with few vegetables so I modified the recipe to make it healthier and more nutritious. The most appealing quality of Solyanka is the tart salty broth and the variety of strong flavors you get from the different strong flavored ingredients in the soup. Served with thick slices of buttered Russian or Ukrainian rye bread, it makes a filling and satisfying meal. ...... For the MEATS - Traditional Solyanka is made with sliced sausages, smoked pork, beef and often whatever is available. I prefer to use lighter ingredients. The sausage I like is Hillshire Farms Lite Smoked Sausage, or their Turkey Kielbasa Lite. These have great flavor and half the fat of traditional Eastern European sausages. A few slices of hot salami alsao add good flavor but for low fat I use a couple of chicken breasts in addition to the Lite sausage. ...... For the BROTH - For the broth to have its correct flavor it should be made from beef. Making traditional beef stock with soup bones and scrap meats is time consuming. Store-bought beef broth is often too salty and weak to boot. My preferred method is to use Minor's Beef Base Concentrate. Not available in stores, you can find this at a restaurant supplier or online from Amazon. This is a highly concentrated beef paste that quickly makes a very high quality broth with little effort. A 16 oz tub of Minor's will keep in the fridge for up to a year and make over 5 gallons of flavorful stock. A tip for reducing salt is to use more Minor's Beef Base instead of salt to add more flavor. If you make this recipe, be sure to try Minor's Base, for it will make this soup much better, and will surely become a regular standby in your kitchen. ...... For the VEGGIES - Traditional Russian Solyanka will only have salt-preserved varieties like pickled cucumbers, olives, capers, and salted mushrooms. While including at least some of these is important to get authentic flavor, I like to add shredded cabbage, white onions, sliced celery, and stewed tomatoes for improved nutrition. I shred the cabbage fine so as to add a bit of thickness to the body of the soup. ...... For the GARNISH - Just as important as what goes into the soup is what you dress it with. Squeeze a wedge of fresh Lemon into each bowl, drop a dollop of sour cream into the center, and sprinkle chopped fresh Dill over the top and you will be in heaven. These add contrasting flavors and make the soup a genuine delight. -- posted by Biker_chef

Take-Out Borscht (Russian Roasted Beet Soup)

Sat, 02 May 2009 02:48:21 -0400

Although everyone has heard about borscht, very few people who are not of Eastern European heritage have actually tasted this satisfying jewel-toned soup. Roasted beets lend their magenta hue and sweet, earthy flavor, along with smoky bacon, cabbage, and rich chicken stock. The sweet-tart addition of vinegar, honey, and green apple at the end of this soup highlights all the other flavors, making it a soup everyone should try. Adapted from the Take-Out Menu cookbook. -- posted by TxGriffLover

Russian Brussels Sprouts Soup

Mon, 28 Sep 2009 01:13:26 -0400

From a very old book of recipes for two people. According to the text, "The fresh sour cream is a must to bring out the delicate flavor of the Brussels sprouts. Be sure to pass the pepper mill." -- posted by L'ecole

Green Russian-Style Meat Soup

Wed, 02 Dec 2009 11:35:27 -0500

The idea and most of the directions come from a Russian cookbook. This is a variation on the green schi, a green meat-based soup served with half a hard-boiled egg in the bowl. It is great when made with sorrel (and can be made with a jar of schav), but, lacking that, some spinach and some lemon juice will do. The original recipe calls for an unspecified cut of beef, but I like it with beef heart, the silken texture of which matches the green soup perfectly. -- posted by Anya

Ukrainian Borscht

Mon, 01 Feb 2010 10:28:15 -0500

My own creation -- posted by Ida Goldenberg