Russian Rassolnik Soup Recipe
Aug17

Russian Rassolnik Soup Recipe

To ensure that rassolnik had a gentle, moderately acidic and moderately salty taste, you need a certain set of ingredients: the right balance of the acidic components (cucumbers and brine) and neutral (cereals and root vegetables). Brine was diluted, boiled separately and then introduced into the broth in small portions while tasting. Besides cereals, potatoes, carrots and turnips, in rassolnik you also put spices.Source:...

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Noodles Tomato Soup Recipe
Jul03

Noodles Tomato Soup Recipe

A staple in farmers markets during the warmer months, tomatoes have been cultivated in the United States since the early 1800s. Tomato soup offers one way to enjoy tomatoes’ rich flavor and makes regular appearances in many Americans’ diets. While some varieties of tomato soup can be high in sodium, the soup offers a range of health benefits because it provides phytonutrients, as well as essential minerals and vitamins....

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Russian Sorrel Soup
Jun18

Russian Sorrel Soup

Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Other possible ingredients are egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. It can be served hot or cold, and is usually garnished with sour cream. It is known in Russian, Polish, Ukrainian, Lithuanian, Latvian, and Eastern European Jewish cuisines. Its other English names, spelled variously schavel, shchav, shav,...

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Russian Cold Beet Soup Recipe
Jun05

Russian Cold Beet Soup Recipe

The word Svekolnik came from word svekla, which is beetroot. As the name implies, the recipe must include beetroot. Delicious soup is obtained with young petty beets. Svekolnik can be prepared on a beet broth with the addition of kvas or cucumber and cabbage marinade, yogurt, kefir, or sour milk, and even mineral water. In the old Russian recipes in svekolnik recommended to add a little wine. Svekolnik, or as it is sometimes called...

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Fast And Easy Fish Soup
May29

Fast And Easy Fish Soup

Fast And Easy Fish Soup or Ukha ( Russian fish soup). “Ukha” started to be used as a term for fish broth in Russian cuisine in the late 17th to early 18th centuries. In earlier times, this term referred to thick meat broths, and then later chicken. Beginning in the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups. In the 19th century, many...

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