Russian Potato Soup Recipes

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.

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.

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
• Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
• In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
• To serve, garnish each bowl of soup with a sprig of fresh dill.

Steps:

• In large pot saute onions in oil.
• Add potatoes and beans; cook for about 3 minutes
• Add stock to prevent scorching.
• Add remaining stock, lower heat and cook for about an hour.
• Combine flour and sour cream.
• Add to hot stew by spoonfuls; stir to blend.
• Add sauerkraut and dill.
• Cook for about ten more minutes.
• Season with salt and pepper.

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.

Steps:

• melt 3 tbs of butter in a large saucepan.
• saute carrot, onion and celery about 5 minutes.
• add potatoes, dill, salt, pepper and broth.
• bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush.
• take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better).
• stir flour into cream until smooth and add it to the pot.
• stir in sour cream until smooth.
• simmer until it thickens to desired consistency.
• i serve this with fresh baked bread and salad.

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.