Russian Vegetable Soup Recipes

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.

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.

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.

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.

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.

Steps:

• THE BROTH:.
• Put water and Minor's Beef Stock Conentrate into large pot and heat to boiling. Put peppercorns, bay leaves, and allspice into cheescloth satchel and place into pot. Once boiling, add shredded cabbage, sliced celery, reduce heat, and simmer for a minimum of 30 minutes.
• MEAT and VEGGIES:.
• Put oil into large frying pan and heat. Cut sausage into slices no thicker than 1/8"and put into pan. Cut pre-cooked chicken into thin long slices and put into pan. Cut onions into half-rings and put into pan once meat has been slightly browned. Slice pickles into thin strips and add to pan along with the tomato paste. After two minutes put into pot.
• PUTTING IT TOGETHER:.
• Put all of the pan-fried ingredients into the pot, add the sliced olives, stewed tomatoes, capers, and heat to a slight boil. DO NOT RAPIDLY BOIL - or the flavor will be killed. Add the white wine and simmer the pot for 20 minutes.
• SERVING:.
• Remove the cheescloth satchel from the pot and ladle the soup into bowls. Provide your dining guests the garnish of lemon slices, chopped dill, and sour cream. Enjoy as I am sure you will!

Steps:

• Place sherry and 1/4 cup vegetable broth in saucepan with onions.
• Simmer 5-6 minutes.
• Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth.
• Cover and simmer for 10 minutes.
• Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce.
• Bring to a boil; lower heat and simmer for 25-30 minutes.
• Garnish with plain yogurt, if desired.