Soups

Ingredients for 4:

0.25 lb toasted bread
4 tbsp heavy whipping cream
0.5 lb pikeperch fillets, de-boned and de-skinned
1 egg
0.5 lb sour cream
0.5 tbsp thinly sliced dill greens
Salt and pepper on taste
1/3 lb champignons
0.25 lb celery stalks
3 medium onions
1 tbsp olive oil
0.5 tbsp thinly sliced sorrel
1 l vegetable broth
Baking paper

Method:

To make the "kletski":

Pour whipping cream evenly over the bread.

Ingredients:

2/3 cup dried porcini
5 tbsp any grains
3 medium potatoes
1 carrot
1 onion
Bay leaves, dill, salt and pepper on taste
2 tbsp vegetable oil

Method:

Wash dried mushrooms.
Soak mushrooms with 1 gallon water for 2-3 hours in an enameled or glass saucepan.

Ingredients for 2:

2 cups chanterelles mushrooms (fresh, frozen, or canned)
1 young potato
1 small peeled onion
1/2 peeled carrot
1 tbsp butter
2 tbsp bacon bits
1 bay leaf (optional)
Dill, green onions, salt, and ground black pepper on taste

Method:

Cut the potatoes, onions, and carrots into small cubes.
Stir-fry the potatoes and carrots for about 2 minutes in a medium saucepan, or boil them with ½ cup mushroom broth.

Ingredients:

1.25 lb boneless and fatless beef
0.5 gallon water
1.25 lb potatoes
1.25 lb cabbage
0.25 lb carrots
2 tbsp ground parsley root
2 tbsp celery root
1 medium onion
1/3 lb pickles (or salt cucumbers, or cornichons)
0.25 gallon brine from pickled cucumbers
3 tbsp butter or margarine
Salt, pepper, bay leaves, sour cream on taste

Method:

Put meat in cold water, and boil. Remove the foam, and boil at low heating for 2-2.5 hours.

Ingredients for 4:

5 cups not sweet rye kvass
½ lb boiled de-boned meat (or Bologna, sausages, etc.)
1 large English cucumber, or 2 medium cucumbers
1 bunch radish
1 bunch green onions
2 boiled medium potatoes
3 hard-boiled eggs
Dill, mustard, salt, and sugar on taste
1 tbsp sour cream per portion

Method:

Cut meat, cucumbers, and peeled potatoes into cubes.
Cut radish into thin rings.
Cut onions into small pieces, and mix with salt.

Ingredients for 1 portion:

1.5 cup water
1/3 lb Brussels sprouts
3 tbsp rice
0.5 cup milk or whipping cream
1 egg
Salt and butter (optional)

Method:

Boil the water, put rice and Brussels sprouts in the boiling water, and boil with low heating until they are ready.
Keep the broth.
Make puree from the Brussels sprouts and rice.
Mix the puree and the broth, bring to boil, and turn off the heating.
Whip the milk and the egg, and pour in the soup cooled to 120 F.

Ingredients:

2/3 lb smoked ham
2 large onions
2 tbsp flour
0.5 lb ground cheese
2 egg yolks
Lemon juice, ground red pepper, greens, and sour cream on taste

Method:

Cut ham into small cubes.
Cut onions into rings.
Fry ham and onions together until the onions turns golden colored.

This is cold soup for hot weather.

Ingredients:

1 large beet root
3 medium boiled potatoes
5 hardboiled eggs
0.75 lb boiled non-fat meat
4 medium cucumbers or 2 English cucumbers
1 bunch of radish
1 bunch of green onions, Italian parsley, and dill

Method:

Boil a peeled beetroot until it’s ready in 1 gallon water, and keep this water after boiling.
Grate the beet and radish on a medium grater.
Peel boiled potatoes and eggs, and cut into medium cubes.

Ingredients for 8:

1 lb broccoli
1 large carrot
3 medium tomatoes
3 potatoes
2 medium onions
1 tbsp margarine or butter
Salt, parsley on taste
½ g meat broth
8 tbsp sour cream

Method:

Peel and cut onions, fry in margarine or butter until they turn golden-colored.
Peel and cut carrots and potatoes into cubes.
Cut broccoli.

Ingredients:

0.75 lb split peas
3 oz (50 g) dried porcini
3 tbsp margarine
1 shallot onion
1 large carrot
1 g water
Parsley, salt, and pepper on taste

Method:

Soak peas for 10-12 hours in warm water, and then place into a large saucepan.
Soak dried mushrooms for 3 hours in warm water, then cut them in small pieces, soak 20 minutes in same water, and pour all together into the saucepan.