FRIGID RUSSIAN
Make and share this Frigid Russian recipe from Food.com.
Provided by Vina7737
Categories Beverages
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Prepare coffee ahead and freeze in an ice cube tray.
- In a blender, combine vodka, Kahlua, creme de cacao, cream, and sugar.
- Blend to mix very well.
- Add the frozen coffee cubes and blend until the drink is smooth.
Nutrition Facts : Calories 374.7, Fat 9, SaturatedFat 5.6, Cholesterol 31.7, Sodium 16.8, Carbohydrate 31.8, Sugar 30.9, Protein 0.8
SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
NINA'S RUSSIAN COLD BEET SOUP (KHOLDNYK)
Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience.
Provided by Nina Capaccio
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 5
Number Of Ingredients 7
Steps:
- Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 19.3 g, Cholesterol 4 mg, Fat 0.2 g, Fiber 2.1 g, Protein 8.6 g, Sodium 577 mg, Sugar 15.4 g
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7 SUMMER COLD SOUPS FROM RUSSIA (RECIPES) - RUSSIA …
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- Svekolnik. Do you like borsch? This is a variation of the famous beetroot soup, only cold (another name is kholodnik, derived from the word ‘cold’). It’s very easy to prepare: the chopped ingredients are filled with kefir or water.
- Okroshka. One of the weirdest dishes in Russian cuisine is okroshka - essentially a salad with kvass or kefir. However, it’s very tasty! In Russia, it’s one of the most popular summer soups that is usually included in the menu of most canteens and cafes.
- Botvinya. This is an ancient cold soup made from beet tops in sour kvass with nettles, spinach, spring onion and other garden herbs. Traditionally, it is served with ice cubes and salmon, but it’s also good without them.
- Murtsovka. This soup is based on kvass, too! Murtsovka is the simplest cold dish made with herbs, eggs and pieces of rye bread with kvass or water. Sounds weird, until you try it.
- Sorrel soup. Do you like sorrel? Russians do! Many people here plant it on their dachas and then use it for cooking: as a filling for pies, as a side dish and, of course, as a great base for soup.
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