Russian Style Vegetable Soup Recipes

SWEET RUSSIAN CABBAGE SOUP

Steps:

• Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
• Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

RUSSIAN-STYLE VEGETABLE SOUP

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.

SIMPLE RUSSIAN SOUP

Steps:

• Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep covered and refrigerated until ready to use.
• In a large pot, bring water to a soft boil. Add the seasoned chicken and cook over medium/high heat for about 10 minutes, removing any impurities that rise to the top.
• Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and oil until onions are tender.
• Shred the carrot and add to the onions, saute until carrots are tender, stirring frequently so the carrots don't burn. Once sauteed, at to the soup.
• Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.
• Slice red pepper into thin strands. Break the pasta into small pieces. Add the pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.
• Remove the soup from heat and add desired chopped herbs.
• Enjoy.

RUSSIAN VEGETABLE SOUP

Steps:

• In a large kettle, cook the meat with salt and pepper until browned.
• In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, 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 milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

SHCHI - RUSSIAN CABBAGE SOUP

Steps:

• If you have Chicken Broth, use it. If not, place a few chicken drumsticks (or any other chicken pieces - chicken wings, chicken breast, chicken thighs) in a large pot with some whole black peppercorns, a few dry bay leaves, fill with water and cook for 35-45 minutes. Season to taste with salt. Strain the broth through a fine mesh sieve lined with a paper towel or a paper towel. Take the chicken meat off the bone, cut or shred into bite sized pieces, set aside to be add to the soup at the end.
• Heat the butter or oil in a large pot or dutch oven and add the chopped onion and grated carrots. Season with salt and ground black pepper to taste. Sauté the vegetables on medium heat for about 5 minutes until they are tender.
• Meanwhile, rehydrate the dry mushrooms by pouring boiling water over them and setting aside until they get soft. Wash them really well, add the mushrooms to the soup pot. Strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and add it to the soup along with the chicken broth. Bring the soup to a boil, season with salt, if it needs it. Reduce the heat to simmer, cover and cook for about 30 minutes.
• Meanwhile, prep the rest of the vegetables - peel and chop the potatoes, shred the cabbage and chop the fresh herbs.
• Add the potatoes, cabbage and sauerkraut to the broth. Add them to the soup and add water to the soup to make it the consistently that you like. Cook the soup at a simmer, covered, until the potatoes and cabbage are tender, another 30 - 45 minutes.
• Add the cooked chicken to the soup at the very end, giving it just enough time to heat through.
• When the soup is cooked, garnish with fresh herbs and serve with a dollop of sour cream in each bowl.

RUSSIAN VEGETABLE SOUP (BORSTCH)

Steps:

• Clean beats and grate them on the largest size grater you have.
• Open beans do not drain.
• In a large pot combine beats, and beans.
• Add ~20 cups of water and bring to boil on high heat.
• Add peppercorns.
• Add bay leaf.
• Lower the heat to medium and cook for about 45 minutes.
• Meanwhile:.
• Clean potatoes and dice them up in small peaces .5 x .5 inch.
• Clean the carrot, quarter it length-wise and thinly slice each strip.
• Add potatoes and carrot to the soup. Continue cooking on medium heat.
• Peel the onions and finely dice them.
• Sauté onions with about 2 tablespoons of oil until they turn nice golden color.
• Add onions to the soup. Continue cooking on medium heat.
• Very thinly slice cabbage and add it to the soup. Cook for another 30-35 minutes or until all the potatoes beats and cabbage are ready. Make sure that the cabbage is not mushy and overcooked.
• Turn off the heat.
• This step is entirely to the individual taste (you may add any of the ingredients as you see fit):.
• Add lemon juice and Mrs. Dash. Stir well.
• Add sugar and Salt to taste. Instead of sugar I sometimes use Splenda about 3 little bags. The soup should have a hint of sweet and sour flavor.
• If the soup is too thick add more boiling water or stock.
• Optional:.
• I like to add about ½ teaspoon of hot sauce or Tabasco and ½ of tablespoon of ground cumin. This adds a lot of flavor.
• The soup actually tastes even better when reheated the next day.