Russian Style Vegetable Soup Recipes

RUSSIAN-STYLE VEGETABLE SOUP

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

Russian-Style Vegetable Soup image

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.

Ingredients

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

RUSSIAN BEEF AND VEGETABLE SOUP

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

Russian Beef and Vegetable Soup image

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

Ingredients

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

RUSSIAN GREEN BEAN AND POTATO SOUP

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

Provided by Idealnut

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

Time 55m

Yield 6

Number Of Ingredients 10

Russian Green Bean and Potato Soup image

Steps:

Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g

Ingredients

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

RUSSIAN VEGETABLE SOUP (BORSTCH)

This is a traditional Russian/Ukrainian Vegetable soup better known as Borstch. Below is the description of the vegetarian recipe. One can also substitute water with an equal amount of chicken or beef stock.

Provided by Marinas Cooking

Categories Vegetable

Time 2h

Yield 12-15 serving(s)

Number Of Ingredients 16

Russian Vegetable Soup (Borstch) image

Steps:

Clean beats and grate them on the largest size grater you have.
Open beans do not drain.
In a large pot combine beats, and beans.
Add ~20 cups of water and bring to boil on high heat.
Add peppercorns.
Add bay leaf.
Lower the heat to medium and cook for about 45 minutes.
Meanwhile:.
Clean potatoes and dice them up in small peaces .5 x .5 inch.
Clean the carrot, quarter it length-wise and thinly slice each strip.
Add potatoes and carrot to the soup. Continue cooking on medium heat.
Peel the onions and finely dice them.
Sauté onions with about 2 tablespoons of oil until they turn nice golden color.
Add onions to the soup. Continue cooking on medium heat.
Very thinly slice cabbage and add it to the soup. Cook for another 30-35 minutes or until all the potatoes beats and cabbage are ready. Make sure that the cabbage is not mushy and overcooked.
Turn off the heat.
This step is entirely to the individual taste (you may add any of the ingredients as you see fit):.
Add lemon juice and Mrs. Dash. Stir well.
Add sugar and Salt to taste. Instead of sugar I sometimes use Splenda about 3 little bags. The soup should have a hint of sweet and sour flavor.
If the soup is too thick add more boiling water or stock.
Optional:.
I like to add about ½ teaspoon of hot sauce or Tabasco and ½ of tablespoon of ground cumin. This adds a lot of flavor.
The soup actually tastes even better when reheated the next day.

Nutrition Facts : Calories 101.2, Fat 2.6, SaturatedFat 0.3, Sodium 424.5, Carbohydrate 17.4, Fiber 3.6, Sugar 4.4, Protein 3.4

Ingredients

3 medium beets
1/3 cup lemon juice
2 medium onions
2 medium potatoes
1 large carrot
1 (15 ounce) can kidney beans
1/3 cabbage
1 tablespoon whole black peppercorn
2 large bay leaves
1/2-1 tablespoon salt
1 -3 teaspoon sugar
1/2 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon hot sauce (optional) or 1/2 teaspoon Tabasco sauce (optional)
1/2 tablespoon ground cumin (optional)
2 tablespoons oil
20 cups water

RUSSIAN VEGETABLE SOUP

Make and share this Russian Vegetable Soup recipe from Food.com.

Provided by smellyvegetarian

Categories < 4 Hours

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

Russian Vegetable Soup image

Steps:

In a large kettle, cook the meat with salt and pepper until browned.
In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, 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 milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 147.9, Fat 4.2, SaturatedFat 1.1, Cholesterol 30.2, Sodium 472, Carbohydrate 18.9, Fiber 4, Sugar 7.3, Protein 9.7

Ingredients

1 lb lean ground turkey
1 1/2 teaspoons salt
3/4 teaspoon pepper
7 cups water
1 medium onion, chopped
1 tablespoon Smart Balance butter spread
8 cups cabbage, shredded
4 cups carrots, sliced
2 celery ribs, sliced
2 medium potatoes, peeled and cubed
1 (14 1/2 ounce) can diced tomatoes
1 cup beet, chopped fresh
1/4 cup fresh parsley
1 1/2 tablespoons vinegar
2 tablespoons all-purpose flour
3/4 cup nonfat milk (or half and half)

RUSSIAN MEAT & VEGETABLE SOLYANKA SOUP

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

Russian Meat & Vegetable Solyanka Soup image

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!

Ingredients

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)

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Russian Style Vegetable Soup Recipes

RUSSIAN-STYLE VEGETABLE SOUP

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!

RUSSIAN BEEF AND VEGETABLE SOUP

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!

RUSSIAN GREEN BEAN AND POTATO SOUP

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

RUSSIAN VEGETABLE SOUP (BORSTCH)

This is a traditional Russian/Ukrainian Vegetable soup better known as Borstch. Below is the description of the vegetarian recipe. One can also substitute water with an equal amount of chicken or beef stock.

RUSSIAN VEGETABLE SOUP

Make and share this Russian Vegetable Soup recipe from Food.com.

RUSSIAN MEAT & VEGETABLE SOLYANKA SOUP

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