White Russian Vegetable Beef Soup Recipes

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SWEET RUSSIAN CABBAGE SOUP



Sweet Russian Cabbage Soup image

This is a simple recipe for a wonderful rich cabbage soup.

Provided by Ron Shepherd

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

Time 1h10m

Yield 4

Number Of Ingredients 13

1 ½ pounds ground lean beef
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
4 cubes beef bouillon
2 medium carrots, shredded
1 onion, chopped
2 tablespoons white vinegar
½ cup white sugar
1 ½ teaspoons salt
½ teaspoon ground black pepper
2 quarts water, divided
3 cloves garlic, finely chopped
1 head cabbage, cored and cut into wedges

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.

Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g

SOLIANKA OR RUSSIAN BEEF SOUP



Solianka or Russian Beef Soup image

This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.

Provided by Karena

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

Time 1h10m

Yield 6

Number Of Ingredients 24

2 ounces dried mushrooms
¾ cup water
½ cup unsalted butter
3 onions, chopped
1 cup cooked diced veal
1 cup diced ham
¼ pound kielbasa sausage, cut into 1 inch pieces
2 quarts beef stock
3 bay leaves
10 black peppercorns
2 dill pickles, diced
2 tablespoons capers
12 marinated mushrooms
1 (28 ounce) can Italian-style whole peeled tomatoes
2 tablespoons tomato paste
1 ½ tablespoons all-purpose flour
12 kalamata olives
⅓ cup chopped fresh dill weed
¼ teaspoon dried marjoram
3 cloves garlic, minced
¼ cup dill pickle juice
1 teaspoon Hungarian sweet paprika
salt to taste
ground black pepper to taste

Steps:

  • Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
  • Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
  • Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
  • Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
  • Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 26.9 g, Cholesterol 100.4 mg, Fat 30.4 g, Fiber 4.7 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1373.9 mg, Sugar 10.8 g

RUSSIAN BEEF AND VEGETABLE SOUP



Russian Beef and Vegetable Soup image

I had a surfeit of beets this year and happened to find this recipe in a Woman's Day book of Comfort Food. Haven't tried it yet, but the book was due back at the library, so here goes!

Provided by Linky

Categories     Vegetable

Time 3h30m

Yield 7 serving(s)

Number Of Ingredients 12

2 teaspoons oil
2 tablespoons flour
1 lb beef chuck, cut into 3/4 inch cubes
2 cups red onions, chopped
1 quart beef broth
1 bay leaf
5 cups cabbage, coarsely shredded
1 1/4 lbs red potatoes, cut into 3/4 inch cubes
8 ounces carrots, peeled, thinly sliced
1 lb beet, peeled, cut into 1/2 inch cubes
1/4 cup red wine vinegar
sour cream, chopped fresh dill

Steps:

  • Heat oil in heavy 5 - 6 quart pot over medium high heat.
  • Put flour and beef in a plastic bag; shake to coat.
  • Add to hot oil in pot and cook, stirring often, 4 minutes or until browned.
  • Stir in onions and saute 2-3 minutes until they start to soften.
  • Add beef broth and 2 cups water.
  • Bring to boil, scraping up any brown bits on bottom of pot.
  • Add bay leaf, reduce heat, cover and simmer 2 hours or until beef is tender.
  • Stir in cabbage, potatoes, carrots and beets.
  • Cover, simmer 30 minutes or until vegetables are tender.
  • Stir in vinegar.
  • Ladle into soup bowls. Garnish with sour cream and dill.

Nutrition Facts : Calories 307.9, Fat 13.1, SaturatedFat 4.8, Cholesterol 44.7, Sodium 645.6, Carbohydrate 31.4, Fiber 5.7, Sugar 11.3, Protein 17.1

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 BORSCHT



Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

Steps:

  • Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Nutrition Facts :

RUSSIAN MEAT & VEGETABLE SOLYANKA SOUP



Russian Meat & Vegetable Solyanka Soup image

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.

Provided by Biker_chef

Categories     Meat

Time 1h30m

Yield 3 quarts, 8-10 serving(s)

Number Of Ingredients 23

10 cups water
4 tablespoons minor's beef base
1 lb hillshire farms low-fat sausage
2 cooked chicken breasts
1/4 cup sliced hot salami
2 medium onions
3 large dill pickles
2 (14 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
2 tablespoons capers
1/2 head cabbage
1 cup chopped celery
2 bay leaves
6 black peppercorns
4 allspice berries
1 cheesecloth, satchel for spices
2/3 cup dry white wine
3/4 cup sliced black olives
1 tablespoon oil (for frying)
salt
1 lemon (to garnish)
1/2 cup light sour cream (to garnish)
1/2 cup chopped fresh dill (to garnish)

Steps:

  • THE BROTH:.
  • Put water and Minor's Beef Stock Conentrate into large pot and heat to boiling. Put peppercorns, bay leaves, and allspice into cheescloth satchel and place into pot. Once boiling, add shredded cabbage, sliced celery, reduce heat, and simmer for a minimum of 30 minutes.
  • MEAT and VEGGIES:.
  • Put oil into large frying pan and heat. Cut sausage into slices no thicker than 1/8"and put into pan. Cut pre-cooked chicken into thin long slices and put into pan. Cut onions into half-rings and put into pan once meat has been slightly browned. Slice pickles into thin strips and add to pan along with the tomato paste. After two minutes put into pot.
  • PUTTING IT TOGETHER:.
  • Put all of the pan-fried ingredients into the pot, add the sliced olives, stewed tomatoes, capers, and heat to a slight boil. DO NOT RAPIDLY BOIL - or the flavor will be killed. Add the white wine and simmer the pot for 20 minutes.
  • SERVING:.
  • Remove the cheescloth satchel from the pot and ladle the soup into bowls. Provide your dining guests the garnish of lemon slices, chopped dill, and sour cream. Enjoy as I am sure you will!

WHITE RUSSIAN VEGETABLE BEEF SOUP



White Russian Vegetable Beef Soup image

Number Of Ingredients 15

2 cups Beets, diced
4 cups Cabbage, shredded
2-3 pounds Chuck Roast
1 quart Broth or water
2 cups Onions, chopped
3 1/2 cups Whole Tomatoes, canned
3/4 cups Lemon juice
6 cloves Garlic, minced
1/2 cup Parsley, chopped
1 Bay leaf
1 teaspoon Paprika
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
8 scoops Sour cream

Steps:

  • Place roast in soup pot with broth and water to cover. Bring to a boil, cover and simmer 1 hour. Add all remaining ingredients except for sour cream; simmer covered for 2 hours.
  • Remove from heat and let cool. Remove beef and bone; trim and cube beef and return to pot. Cover.
  • Refrigerate for one day before reheating to serve.

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