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
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.
ROASTED VEGETABLE SOUP
Provided by Ina Garten
Time 13h15m
Yield 3 to 4 servings
Number Of Ingredients 22
Steps:
- In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
RUSSIAN BORSCHT SOUP
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.
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
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
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
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
SWEET RUSSIAN CABBAGE SOUP
This is a simple recipe for a wonderful rich cabbage soup.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g
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
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
More about "russian vegetable soup recipes"
RUSSIAN VEGETABLE SOUP OKROSHKA - RUSSIAN RECIPE BOOK
From russianrecipebook.com
Servings 4Estimated Reading Time 2 mins
EASY VEGETABLE SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST RUSSIAN VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
THE BEST VEGETABLE SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
10 TASTY RUSSIAN SOUPS YOU SHOULD TRY FOR LUNCH - RUSSIA …
From rbth.com
RUSSIAN RED BORSCHT SOUP RECIPE (VEGAN) - LITTLE …
From littlesunnykitchen.com
RUSSIAN VEGETABLE SOUP (MONDAY SOUP FROM KACHKA AND …
From thekitchn.com
10 TRADITIONAL RUSSIAN SOUPS (+ EASY RECIPES) - INSANELY …
From insanelygoodrecipes.com
5/5 (1)Published Feb 17, 2022Category Recipe Roundup, Soup
- Russian Potato and Mushroom Leek Soup. This creamy, chunky soup is full of diced potatoes, mushrooms, leeks, carrots, dill, and more. As my dad would say, it’s incredibly hearty – “stick to your ribs” food.
- Beef, Barley, and Pickle Soup (Rassolnik) Beef and barley is a reasonably common soup that you can buy in a can from pretty much any grocery store in town.
- Fish Soup aka Ukha (Russian Classic) You’d think that fish soup would be full of bold, umami flavor, but surprisingly, it’s pretty mild. It’s a thin broth soup that takes less than an hour to make.
- Schavel Borscht (Sorrel Soup) Schavel borscht, or sorrel soup, is another thin broth soup that’s light, mild, and won’t weigh you down after eating it.
- Shchi- Russian Cabbage Soup (Щи) If you prefer your soups to have a lot more ingredients in them, give this Russian cabbage soup a try instead. It’ll take only 20 minutes to prepare but another 90 to cook.
TRADITIONAL RUSSIAN CABBAGE SOUP (SHCHI) RECIPE - THE …
From thespruceeats.com
4.3/5 (173)Total Time 1 hrCuisine Eastern EuropeanCalories 184 per serving
10 TRADITIONAL RUSSIAN SOUP RECIPES - COOK.ME RECIPES
From cook.me
VEGETABLE SOUP RECIPES
From allrecipes.com
SOLYANKA SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: RUSSIAN WINTER VEGETABLE SOUP - JEWISH EXPONENT
From jewishexponent.com
10 BEST RUSSIAN VEGETABLE SOUP RECIPES | YUMMLY
From yummly.co.uk
RUSSIAN BEEF AND VEGETABLE SOUP (BORSCHT) - ELLIE KRIEGER
From elliekrieger.com
TUSCAN SPRING SOUP SATISFIES WITHOUT BEING HEAVY
From sandiegouniontribune.com
SIMPLE RUSSIAN SOUP - VALENTINA'S CORNER
From valentinascorner.com
You'll also love