Russian Potato Soup Recipes

RUSSIAN POTATO SOUP

Steps:

• In a 6 quart pot add potatoes and celery plus enough water to cover plus add enough to fill 1/2 of the space to the top of the pot.
• Bring to a boil and simmer until potatoes are soft.
• In the meantime in a skillet brown the onion in oil until they are medium brown in color.
• Add the flour to the browned onions and stir for about 1 minute.
• Add the bullion cubes.
• Add enough potato water from the pot to cover the mixture, stir well.
• Pour the onion mixture back into the pot.
• Add water to within 1 inch of the top of the pot.
• Add black pepper plus extra to taste.
• Bring to a boil.
• Simmer for 30 minutes.

RUSSIAN POTATO SOUP

Steps:

• Saute veggies and garlic in butter for about 15 minutes.
• Add water, bay leaf, and basil; simmer, covered, until vegetables are tender. 20 - 25 minutes.
• Mash the veggies or process briefly in a food processor. Do not make it into a homogenous mix. You should still be able to discern separate ingredients and colors.
• Add the chicken stock and optional meat. Heat and season with Worcestershie and paprika before serving.

RUSSIAN MUSHROOM AND POTATO SOUP

Steps:

• Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
• Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
• In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.