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.
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
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
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.
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