Soups are a big part of Russian diet and most Russian families have soup as a part of their lunch or supper on an everyday basis. The most famous ones are Shchee, Solyanka, Ukha and Borsch (spelled exactly this way, without "t" at the end) . Unlike American soups, most Russian soups are not creamy but rather have thinner, sometimes transparent, broth. Soups are very often served with a dollop of sour cream.
Ukha is Russian fish soup but not every fish soup can be called Ukha. This soup first appeared in Russian Cuisine in the 15th century and for the longest time a minimum of vegetables was added in preparation, and in classical cooking ukha was simply a rich fish broth served to accompany fish pies. Nowadays ukha is made of clear broth, root vegetables, parsley root, leek, potato, bay leaf, lemon, dill, green parsley and spiced with black pepper. There are different recipes of ukha for which a wide variety of freshwater fish can be used: pike, pike-perch and bass for White Ukha; carp varieties for Black Ukha; sturgeon for Amber Ukha. Besides there is Royal Ukha made with chicken broth and served with Crepes with chicken filling; Rostov Ukha (named so because the recipe originates from the city of Rostov) which gets its distinctive taste from fresh tomatoes added to it, and Sweet Ukha with a double portion of carrots and parsnip.
 | There
is an opinion that you can not make a good ukha from sea fish and that
real ukha must be cooked on an open fire with fish that has been pulled
out of water not more than a couple of hours before cooking.
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When Ukha is almost ready, a small shot of vodka is usually added: alcohol evaporates right away together with some liquid, thickening the broth and improving the taste of the soup. I tried ukha prepared according to all the rules and that was quite an experience: the smell was divine and I can positively say that that Ukha was the tastiest fish soup I have ever had. However, the other variations which are made on the stove top are quite delicious too.
Royal Ukha
Ingredients: pike-perch or bass fillet - 1,5 lb onions - 2 medium carrots - 2 medium parsley root - 1 fresh or 2 Tbs dried potatoes - 2 medium | peppercorn - 8 bay leaf - 1 butter - 1Tbs vodka - 1 Tbs egg white - 1 dill, parsley chicken broth |
Put fish fillet in a pot, add chicken broth and cook until the fish is tender, about 12 minutes, then take the fillet out, cut into smaller pieces, cover and set aside. Peel parsley root, one carrot and one onion, cut them in half , beat egg white lightly and add all to the broth; add salt if the broth doesn't contain any, bring to a boil, reduce heat and cook on low for 30 minutes. Line a colander with a piece of cheesecloth and place it over another pot. Pour the broth through the cheesecloth to strain vegetables and egg white. Now you have a pot of delicious broth.
Peel and chop onion, sauté in butter until soft (do not fry it); peel and dice potatoes and carrot. Add all the vegetables, bay leaf and peppercorns to the broth, bring to a boil, reduce heat and cook for 15 minutes. Chop parsley and dill, add them to Ukha along with vodka and turn off the stove. Add fish, cover and wait for about 15 minutes before serving. Traditionally Royal Ukha is served with crepes with chicken filling but good rye bread goes great with it, too.
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Solyanka
Solyanka (Солянка) is a hearty soup that is very popular in Russia, Ukraine and former Eastern Germany. There are mainly three different kinds of solyanka, with the main ingredient being either meat, fish or mushrooms. All of them contain pickled cucumbers, sometimes cabbage, salty mushrooms, black olives, sour cream, lemon and dill. Regardless of how it is made, the most characterizing aspect of solyanka is its saltiness; which might be guessed from it’s name, derived from the Russian "соль," or "salt." This is a great cold weather dish.
Meat Solyanka
Meat solyanka is the most common among all types of this soup and it usually includes an assortment of meats ranging from beef, chicken, veal, ham and sausage to frankfurters, salami and smoked meats. The greater the variety of meat, the tastier your solyanka will be!
Ingredients:
1 lb chicken, 0,3 lb cooked ham, 0,3 lb salami, 2 frankfurters;
1 large onion, 1 Tbs tomato paste, 1 Tbs butter, 4 pickled cucumber "spears", 1 Tbs capers, olives, black pepper kernels, bay leaf, sour cream, parsley, dill and lemon
Note: Remember, that this is only a general guidance and you can use any boiled or\and smoked meats that you like!
I I
Make chicken broth. When done, remove the chicken and set aside. Chop onions and sauté them in butter or oil just until soft and transparent, add tomato paste, cook for another minute. Add the onions to the broth. Remove the skin from pickles, slice into cubes, and add to the broth. Cook 4-5 minutes. Add pepper kernels and bay leaf. Next, cut the chicken into cubes and add to the broth along with all the various meats, finely sliced or cubed and capers. Cook for 2 more minutes, turn off the stove and wait for 10 minutes before serving. When serving, add a few pitted and sliced olives, sour cream and a slice of peeled lemon.
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Salmon Soup with Rice
Salmon Soup with Rice
A wonderful light but satisfying fish soup that will only take you about 30 minutes
to prepare.
Ingredients: salmon (fresh) - 1 lb potato - 2 medium onion - 1 medium rice (cooked) - 3 Tbs
| canola oil - 1 Tbs salt\pepper to taste fresh or dried dill sour cream (optional)
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Cook rice in microwave. Peel vegetables. Cut potatoes into cubes, put then in a pot, add water and bring to a boil, reduce heat and cook for about 15 minutes. Meanwhile chop onion and cut carrot into small cubes, sauté them in oil and a tablespoon of water, covered, for 5 minutes and add to the soup. Cook for another 5 minutes. Cut salmon into cubes, add to the soup, season with salt and pepper, add cooked rice, chopped fresh or dried dill and cook for another 2 minutes. Serve with French rolls. Sour cream can also be added.
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Borsch
Borsch is an authentic Ukrainian dish that got its name from its most important ingredient – beet, which was called “borsch” in old Slavic. Centuries ago borsch became a part of Russian cuisine. There is Ukrainian,
My father is half Ukrainian who spent his childhood and youth in
Ingredients
red beets - 1.5 lbs. (700 g) cabbage - 0.5 lbs. (200 g); potatoes - 0.5 lbs. (200 g) carrots - 0.2 lbs. (100 g) parsley - 0.7 ounces (20 g) onions - 3; garlic - 0.2 ounces (5 g) tomato paste -2 ounces (50 g) sugar - 0.5 teaspoon margarine - 2 tablespoons vinegar - 0.5 teaspoon bay leaf - 1 red bell pepper -1 dill - 0.5 teaspoon sour cream - 1 Tbs
The borsch in the pictures is the one my mom served when Craig was first visiting with my parents in Russia. -> -> -> -> |
Meat broth: Put beef into a large saucepan and cover with 1.2 gal. (4.5 l) cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours. Simmering red beets: Melt 1 tablespoon margarine in a saucepan. Add red beets cut into thin sticks, sugar and vinegar. Simmer for 20-25 min. Pan-frying vegetables: Melt 1 tablespoon margarine in a frying pan. Add chopped onions and grated carrots and tomato paste. Cover and saute at low heat for 15 minutes, stirring occasionally. Heat broth to boiling. Add chopped cabbage and potatoes cut into thick sticks. Cook for 5 minutes. Add sauté and cook another 10 minutes. Add bell pepper cut into sticks and simmered red beets. Cook another 5 minutes. Add salt, black pepper, and grated garlic. Serve with chopped dill and sour cream. Servings: 3-4.  |
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Creamy Potato Soup with Pesto
While in the States, I acquired a taste for creamy vegetarian soups. Here is a recipe of my own, it's very filling but not too heavy. Approximately 350 calories per serving.
1\2 onion 4 medium potatoes a few button mushroom (or a small can of mushrooms) 1\2 package of cream cheese, cubed | 1 tsp oil 2 Tbs pesto 1 hard-boiled egg 1 Tbs toasted sesame seeds salt, pepper, garlic |
Heat oil in large stockpot on medium heat. Add onions; cook 5
minutes or until tender, stirring occasionally. Add potatoes and mushrooms,
water, garlic, salt and pepper; stir. Cover. Bring to boil. Reduce
heat to medium-low; simmer 15 to 20 minutes or until potatoes are
tender. Cool 10 minutes. Add mixture, in batches, to blender container; cover. Blend until pureed. Return to stockpot. Whisk in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly. Serve with pesto and egg, sprinkled with sesame seeds.
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