Russian Vegetable Soup Recipes

RUSSIAN GREEN BEAN AND POTATO SOUP

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.

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.

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.

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.

RUSSIAN BORSCHT SOUP

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.