Russian Potato Soup Recipes

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RUSSIAN MUSHROOM AND POTATO SOUP



Russian Mushroom and Potato Soup image

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!

Provided by DTERESA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 13

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
⅛ teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
¼ cup all-purpose flour
1 sprig fresh dill weed, for garnish

Steps:

  • Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
  • Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  • In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g

RUSSIAN GREEN BEAN AND POTATO SOUP



Russian Green Bean and Potato Soup image

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

Provided by Idealnut

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
  • Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g

RUSSIAN-STYLE VEGETABLE SOUP



Russian-Style Vegetable Soup image

I've always loved to experiment with food and recipes, and the following recipe is no exception. We all enjoy this soup on a cool day because it seems to warm you right up!

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6-8 servings (4 quarts).

Number Of Ingredients 16

1 to 1-1/2 pounds beef stew meat, cut into bite-size pieces
1-1/2 teaspoons salt
3/4 teaspoon pepper
7 cups water
1 medium onion, chopped
1 tablespoon butter
8 cups shredded cabbage
4 cups sliced carrots
2 celery ribs, sliced
2 medium potatoes, peeled and cubed
2 cups chopped tomatoes
1 cup chopped fresh beets
1/4 cup minced fresh parsley
1-1/2 tablespoons vinegar
2 tablespoons all-purpose flour
3/4 cup half-and-half cream

Steps:

  • In a large kettle, combine the stew meat, salt, pepper and water; bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender. , In a small bowl, combine flour and cream and cream. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 278mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.

RUSSIAN POTATO SOUP



Russian Potato Soup image

Mom used to make this when I was living at home. Kind of reminds me of mashed potatoes and gravy. She told me it was called "Cartouska" - pronounced - Russian for Potato is Kaptowka" found out from a Slovak friend.

Provided by Dave of Tucson

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

6 medium potatoes, peeled cut into 1 inch cubes
3 stalks celery, sliced
1 large onion, diced coarsely
3 tablespoons flour
6 beef bouillon cubes
1/4 teaspoon black pepper
2 tablespoons cooking oil

Steps:

  • In a 6 quart pot add potatoes and celery plus enough water to cover plus add enough to fill 1/2 of the space to the top of the pot.
  • Bring to a boil and simmer until potatoes are soft.
  • In the meantime in a skillet brown the onion in oil until they are medium brown in color.
  • Add the flour to the browned onions and stir for about 1 minute.
  • Add the bullion cubes.
  • Add enough potato water from the pot to cover the mixture, stir well.
  • Pour the onion mixture back into the pot.
  • Add water to within 1 inch of the top of the pot.
  • Add black pepper plus extra to taste.
  • Bring to a boil.
  • Simmer for 30 minutes.

Nutrition Facts : Calories 184.5, Fat 4, SaturatedFat 0.7, Cholesterol 0.5, Sodium 786.6, Carbohydrate 33.5, Fiber 4.2, Sugar 3.1, Protein 4.6

RUSSIAN POTATO SOUP



Russian Potato Soup image

Make and share this Russian Potato Soup recipe from Food.com.

Provided by Mom10

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
2 onions, finely chopped
2 celery ribs, finely chopped
1/2 lb potato, peeled and diced
1 carrot, grated
2 garlic cloves, minced
1 cup water
1 bay leaf
1/4 teaspoon basil
1/3 cup bacon (optional) or 1/3 cup ham, bits (optional)
2 -3 cups chicken stock
1/8 teaspoon Worcestershire sauce
1/8 teaspoon paprika

Steps:

  • Saute veggies and garlic in butter for about 15 minutes.
  • Add water, bay leaf, and basil; simmer, covered, until vegetables are tender. 20 - 25 minutes.
  • Mash the veggies or process briefly in a food processor. Do not make it into a homogenous mix. You should still be able to discern separate ingredients and colors.
  • Add the chicken stock and optional meat. Heat and season with Worcestershie and paprika before serving.

Nutrition Facts : Calories 132, Fat 6.8, SaturatedFat 3.9, Cholesterol 17.7, Sodium 178.5, Carbohydrate 14.9, Fiber 1.9, Sugar 3.9, Protein 3.4

RUSSIAN BORSCHT SOUP



Russian Borscht Soup image

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.

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