RUSSIAN MUSHROOM AND POTATO SOUP
I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!
Provided by DTERESA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g
RUSSIAN BEEF AND VEGETABLE SOUP
I had a surfeit of beets this year and happened to find this recipe in a Woman's Day book of Comfort Food. Haven't tried it yet, but the book was due back at the library, so here goes!
Provided by Linky
Categories Vegetable
Time 3h30m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy 5 - 6 quart pot over medium high heat.
- Put flour and beef in a plastic bag; shake to coat.
- Add to hot oil in pot and cook, stirring often, 4 minutes or until browned.
- Stir in onions and saute 2-3 minutes until they start to soften.
- Add beef broth and 2 cups water.
- Bring to boil, scraping up any brown bits on bottom of pot.
- Add bay leaf, reduce heat, cover and simmer 2 hours or until beef is tender.
- Stir in cabbage, potatoes, carrots and beets.
- Cover, simmer 30 minutes or until vegetables are tender.
- Stir in vinegar.
- Ladle into soup bowls. Garnish with sour cream and dill.
Nutrition Facts : Calories 307.9, Fat 13.1, SaturatedFat 4.8, Cholesterol 44.7, Sodium 645.6, Carbohydrate 31.4, Fiber 5.7, Sugar 11.3, Protein 17.1
SWEET RUSSIAN CABBAGE SOUP
This is a simple recipe for a wonderful rich cabbage soup.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g
More about "russian style vegetable soup recipes"
10 BEST RUSSIAN VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
VEGETARIAN BORSCHT (Борщ) | AUTHENTIC RUSSIAN BEET …
From blog.fablunch.com
SOLYANKA SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
RUSSIAN RED BORSCHT SOUP RECIPE (VEGAN) - LITTLE SUNNY …
From littlesunnykitchen.com
RUSSIAN VEGETABLE SOUP (MONDAY SOUP FROM KACHKA AND …
From thekitchn.com
10 TRADITIONAL RUSSIAN SOUPS (+ EASY RECIPES) - INSANELY …
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
THAI-STYLE CRUNCHY VEGETABLE SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
RECIPES FOR SOUPS AND STEWS ON COOL SPRING NIGHTS
From latimes.com
SPLIT PEA SOUP (MY GRANDMA'S RECIPE) - MOMSDISH
From momsdish.com
You'll also love