Soviet Cuisine: Soups

Esteemed Readers, no matter our culinary quest is dedicated to the Russian New Year, I can’t help mentioning our famous soups, at least a couple of them.

The Borsch Ingredients:

NB: In fact, the borsh is a traditional Ukrainian dish that integrated happily into the Russian cuisine. It happened long ago, so the borsch is often regarded as a Russian dish.

Beef – 500 gr., cabbage – 400 gr., potatoes – 400 gr., beetroot – 250 gr., tomato paste – 1/2 glass, sour cream – 1/2 glass, 1 carrot, 1 onion, 2 tomatoes, pork lard – 20 gr., melted butter – 1 tbsp., flour – 50 gr., some vinegar, some kvas (on demand),  garlic – 2 cloves, some parsley sprouts, some bay leaves, parsley roots (on demand), some pepper, some salt.

Preparation:

Make beef tea & filter it. Peel the carrot, beetroots, cabbage & shred them. Peel & chop potatoes. Put beetroots into a casserole, add tomato paste, vinegar & 1/3 of broth, kvas (on demand), cook at a low heat. At the same time heat up flour in a pan. Fry carrots & onion with butter, add flour, spices & bay leaves & left broth, bring to boil. Add carrots & onion cabbage & potatoes after 15 minutes of the main broth cooking. Cook until the vegetables are soft. When the broth is ready, smash garlic cloves & chopped tomatoes, bring it to boil again. Attention: the borsh may lose its perfect colour if you overheat it, so don’t cook it too long. Leave it to cool down for 15 minutes. While serving decorate with sour cream & parsley sprouts.

Traditional Russian Mushroom Soup Ingredients:

ceps (or similar mushrooms) – 500 gr., potatoes – 800 gr., carrots – 100gr., onions – 100 gr., oil – 2 tbsp., some pepper, salt, 2 bay leaves.

Preparation:

Wash & peel the mushrooms. Cut mushroom stem into pieces & fry with oil. Peel carrots & onions & fry them in another pan. Cut mushroom caps into 4 pieces, scald, wait until the water is drained, put into a casserole, add water & cook for about 40 minutes. Peel & chop potatoes. Add into the soup together with other vegetables  & spices. Cook for another 20-25 minutes.  Serve decorated with chopped greens. If you wish, you can make this soup with the beef tea, then the taste will be more substantial.

Enjoy the meal!

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo

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About kethuprofumo

Reconstructing the Past for the glorious Future
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14 Responses to Soviet Cuisine: Soups

  1. These both sound good. How do you make beef tea?.

  2. These recipes both look delicious, Maria.

  3. HesterLeyNel says:

    I would love to try your beet soup recipe, dear Maria – with a little adjustment. I think I will use pork shank bone for the broth and leave a little of the meat in the soup.

  4. HesterLeyNel says:

    Oh, and I wanted to tell you: it is wintertime in South Africa, the weather has turned freezing cold and we love our hot meals this time of the year. Also, beets are now in season – a bonus!

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