Soups

Chicken-Cheese-Mushroom Soup

Submitted by Russian_Cuisine on Sun, 09/23/2018 - 20:05.

Ingredients:

7 oz (200 g) chicken fillet
10.5 oz (300 g) mushroom
10.5 oz (300 g) potatoes
7 oz (200 g) melted cheese
1 carrot
1 tomato
1 medium onion
2 tbsp butter
Salt, peppers, and greens on your taste

Method:

Boil a chicken fillet in a salted water (1/3 G), then chop it thinly.

Set the chicken broth aside.

Peel and chop onions, carrots, and mushrooms.

Stir-fry the onions in a skillet with 2 tbsp butter for about 2 minutes, then add the carrots, and stir-fry for 5 more minutes.

Then, add the mushrooms into the skillet, cover with a lid, and simmer for 7 more minutes.

Meanwhile, peel and wash potatoes, and cut into cubes.

Put the potatoes into the chicken broth, add a 1 whole tomato, and boil until potatoes are soft.

Take the tomato out, remove its skins, press into a puree, and return it back into the sauce-pan.

Bring to boil, and add stir-fried vegetables and mushrooms.

Add the chicken fillet and a shredded melted cheese (or just a melted cheese).

Bring to boil, and stir, until the cheese dissolves, then add chopped greens and spices when necessary.

Serve hot.

Soup with Pike Caviar

Submitted by Nobility_Cuisine on Sun, 05/27/2018 - 17:40.

Ingredients:

1 lb pike caviar, fresh
2 pike head
4 potato
1 onion
1/3 lb bread crumbs
1 tbsp butter
3 tbsp whipping cream
Salt on your taste

Method:

Wash pike heads, and boil with 1 L (¼ G_ for about 40 minutes.

Remove the heads, and clear a fish broth.

Peel potatoes, wash, and cut into medium-size cubes.

Put the potatoes into the broth, add a salt, and boil for 10 minutes.

Peel onions. and chop thinly.

Peel a caviar (remove all what is not a caviar), and stir with bread crumbs, the onions, a butter, a whipping cream, and an egg.

Stir thoroughly, shape medium-size balls, and boil in broth for 10-15 minutes.

Serve hot.

Zatirucha Soup

Submitted by Nobility_Cuisine on Mon, 04/30/2018 - 05:07.

Ingredients:

1/3 G (1.5 L) chicken broth
2 egg
6-7 tbsp flour
6 potato
1 carrot
1 onion
3.5 oz (100 g) sour cream
5-7 parsley stalk
1 bay leaf
Salt and pepper on your taste

Method:

Pour a chicken broth into a sauce-pan, and bring to a boiling.

Peel vegetables, wash, and dry them out.

Cut potatoes into small-to-medium size pieces, and put into the broth.

Shred a carrot, and chop an onion thinly.

Stir-fry the carrots and onions in a skillet, then simmer under a lid.

Blend an egg, and stir with a flour, to get small crumbs.

Blend another egg strongly, and add a couple tablespoons the broth, continuing to blend.

Put simmered vegetables, the egg-flour crumbs, a bay leaf, a salt, a pepper, and the blended egg into the sauce-pan, and stir very well.

Boil for about 10-15 more minutes.

Chop greens.

Put the greens and a sour cream into sauce-pan, stir, and boil for 2-3 more minutes over a very low heating.

Serve immediately.

Ukha with fresh Trout

Submitted by Nobility_Cuisine on Sun, 04/08/2018 - 07:50.

Ingredients:

1 large trout
5 medium potatoes
2 bay leaf
5-7 peppercorn
Ground black pepper and salt on your taste
2 onion
1 parsley root
Fresh parsley and dill greens, a quantity on your taste

Method:

Wash and clean a fish, and remove fins.

Cut the fish into large pieces, and put into a large sauce-pan.

Note:
Put a head and a tail too.

Pour ¾ G (3 L) a cold water on top.

Peel vegetables.

Put 1 whole peeled onion, sliced parsley root, peppercorns, bay leaves, and part of greens into the sauce-pan, and bring to boil.

Boil for about 1 hour.

Slice potatoes into medium cubes.

Then, clean a fish broth, using a sieve, and separate fish from bones.

Throw the bones off, and set the fish meats aside.

Put the potatoes and 1 chopped onion, and also a salt, into sauce-pan, and boil for 20 minutes.

Chop greens.

To serve, put a piece(s) of fish into serving plates, pour a soup into the plate, and sprinkle with chopped greens.

HAPPY EASTER!

Vegetable Soup – 1

Submitted by Russian_Cuisine on Sun, 04/08/2018 - 07:43.

Ingredients:

1 carrot
1 onion
1 medium turnip (or other vegetable, 21 oz)
2 tbsp flour
3 tbsp sour cream
Salt and ground black pepper on your taste

Method:

Peel vegetables, cut into medium cubes, and put into a sauce-pan.

Pour ¼ G (1 L) a hot water on top, bring to a boiling, and boil for 30 minutes over a small-to-medium heating.

Then, press the vegetables, to get a part of puree, and another part small pieces, and bring to boil once more.

Stir a flour with 3 tbsp a cold water, and pour into a soup.

Stir well, add a salt and a black pepper.

To serve, put 1-2 tbsp a sour cream into every serving plate.

HAPPY EASTER!

Mushroom Soup with Beans

Submitted by Nobility_Cuisine on Sun, 04/01/2018 - 01:39.

Ingredients:

11.5 oz (300 g) forest mushroom
5.2 oz white dry beans, or 1 can white beans
2 carrot
1 potatoes
Salt and greens on your taste

Method:

Wash and slice mushrooms.

Put the mushrooms into a sauce-pan, and put beans.

Note:

When you use the dried beans, soak them previously overnight.

Pour a hot water on top, and bring to boiling.

Boil for about 30 minutes.

Remove a foam when necessary.

Peel and wash carrots and potatoes.

Slice the carrot into thin rounds, and put into the sauce-pan.

Add a salt.

Cut the potatoes into medium cubes, and put into sauce-pan.

Boil all together for about 15 minutes.

Chop greens, and put into sauce-pan, and turn a heating off.

Note:

You may add 1 tbsp a sour cream per portion, optionally.

Schzhi with Beans

Submitted by Russian_Cuisine on Sat, 03/17/2018 - 16:02.

Ingredients:

14 oz (400 g) beef fillet
11.5 oz (300 g) cabbage, shredded
4 potatoes2 onion
1 carrot
1 bay leaf
7 oz (200 g) canned white beans
2 garlic clove
Juice of 1 lemon
4 lemon slices
Parsley greens, sour cream and salt on your taste

Method:

Wash a meat, put into a sauce-pan, pour a cold water on top, to cover the meat, add a salt, and bring to boil.

Remove a foam some times, and boil for 1 hour over a low-medium heating.

Meanwhile, peel vegetables, and cut into small pieces.

Put a cabbage, and sliced carrots, potatoes, and onions into the sauce-pan, and cook for 20 more minutes.

Take out the meat, cut it into small pieces, and put it back into sauce-pan.

Then, add beans, a chopped garlic, a bay leaf, a lemon juice to a soup, and boil all together for 3 more minutes.

When serve, add a slice of lemon, a pinch of a chopped parsley, and a tablespoon of a sour cream into each serving plate.

Meat Solyanka Soup with Garlic Stalks

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:59.

Ingredients:

17.5 oz (500 g) ready meats (sausages, ham, bologna, cooked meats)
3-4 brined garlic stalks
2 salted tomato
2 carrot
½ lemon
3 dill stalk
Salt and pepper on your taste

Method:

Cut meats into thin stripes, and put into a sauce-pan.

Pour with a cold water, bring to boil, and boil for 5 minutes.

Cut carrots into rounds.

Chop garlic stalks.

Pass salted tomatoes through a sieve.

Add the tomatoes, carrots, and garlic stalks into the broth.

Boil for about 30 minutes, add a salt and a pepper (on your taste), and turn the heating off.

Chop dills, and slice a lemon.

Add pinch of the chopped dill, and the lemon slice into portion plates.

Rich Fish Solyanka

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:47.

Ingedients:

11.5 oz (300 g) fresh sturgeon (tail side part)
7 oz (200 g) fresh zander fillet
7 oz (200 g) brined mushrooms
2 salted cucumbers
3 tbsp pitted black olive
2 tbsp tomato paste
1 lemon
5 dill stalk
Sour cream on your taste

Method:

Wash a fish, and put a sturgeon into a sauce-pan.

Pour it with a cold water to cover, and bring to boil.

Boil for about 40 minutes on a medium heating.

Meanwhile, cut a zander into small pieces, and chop mushrooms, cucumbers, and olives.

Take out the sturgeon, separate meats, and chop them.

Strain the fish broth, return it into the sauce-pan, and bring to boil.

Put the zander pieces and chopped mushrooms, cucumbers, and olives into broth.

Boil for about 10 minutes.

Then, add the sturgeon pieces, a tomato paste, and a chopped dill into broth, and boil for 5 more minutes.

Slice a lemon.

To serve a soup, add a sour cream and the lemon slice per a portion.

Old-Style Solyanka Soup

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:40.

Ingredients:

¼ G (1 L) beef broth
11.5 oz (300 g) salted mushrooms
3-6 tbsp flour
1 medium onion
3-6 tbsp butter

Method:

Bring a broth to boil in a medium sauce-pan.

Chop onions and salted mushrooms thinly, put into the broth.

Stir-fry a flour with a butter, until a butter color turns light-brown.

Add the fried flout into a soup, and stir well.

Boil a the soup for about 3-5 more minutes, then serve.

Note:

This was a basic recipe, so usually this soup was also with carrots, and/or cabbage, fried onions, boiled grains, triple broth, etc.