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Russian soup

Russian soup

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I saw something similar in a magazine. But I didn't think it would be so good. This soup has a beautiful beet color like I have never seen before, and the taste is as expected.

  • 2 carrots
  • 1 onion
  • 1 pepper
  • 1 veal bone
  • 1 parsley root
  • 200 gr celery
  • 200 gr red beets
  • 200 gr green peas
  • 200 gr green cabbage
  • 200 ml of red juice
  • 4 potatoes
  • 50 ml oil
  • salt
  • pepper
  • green Lovage

Servings: 8

Preparation time: less than 60 minutes


  1. The veal bone is boiled in salted water. Foam if necessary.

  2. The vegetables are cleaned and washed.

  3. Lightly fry the diced onion, carrot, pepper and bleach.

  4. Put the hardened vegetables and diced potatoes in the pot in which the bone boils.

  5. When the carrots are penetrated [in 20 minutes they will be cooked when they are young] add the fried cabbage, diced beets and green peas.

  6. At the end, add the tomato juice and bring to a boil.

  7. Straighten the taste with green larch salt and pepper.

500 gr beef / beef / pork (or fasting, mushrooms)
400 gr pickled cabbage
4 white onions
3 carrot
3 potatoes
2 leaves bay
3 tablespoons tomato paste
1 connection green parsley
100 ml sunflower oil
to taste salt

The meat is washed and boiled. When it starts to boil, remove the foam, add the bay leaves and an onion cut into 4. Reduce the heat and let it boil, 1.30 - 1.45 h, depending on how "old" the meat is.

While the meat is boiling, prepare the cabbage for the soup & ndash, finely chop and cook with oil.

When the sauerkraut starts to brown slightly, add a chopped onion, not too small. Stir and let it cook together until nicely browned.

Add the tomato broth or paste, stirring again, leave for another 2 minutes and remove from the heat.

After the meat has boiled well, remove from the soup and place on a plate to cool slightly.

Peel a squash, grate it and slice it.

So are the potatoes and one of the onions. Clean, wash and cut into cubes.

Bring to the boil in the meat broth, when it starts to boil, reduce the heat to low and leave for about 25-30 minutes.

The meat is cut into small cubes.

After the vegetables have boiled, add the cut meat and sauerkraut to the pot. Let it boil well for another 10 minutes.

Season with salt, add a finely chopped onion and parsley and turn off the heat immediately. Leave the soup, covered with a lid, for at least 15 minutes.

Serve hot or hot with sour cream and, optionally, leeks or raw onions.

A perfect soup for a hangover. See here the recipe for the pickle soup he impressed with at MasterChef

Marcela Ghita, a housewife from the Republic of Moldova, managed to conquer the three chefs with a seemingly trivial shard. It's just that her taste was really delicious, according to Chef Florin. If you want to try it, we have the recipe.

He sang in Russian, laughed and had fun with the chefs. Marcela sang a song to the jurors in Russian and delighted them with a Russian soup, soleanca, through which she managed to pass to the next stage of the contest.

But when it came time to taste, he had great emotions. "If you don't throw the bag in me, that's fine," Marcela said.

Fortunately for her, the Russian soup made with pickles and smoked was very good. "It's very tasty," Chef Florin told him.

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Russian Soup Recipe

for 500 g of meat take 300 g of red beets, 200 g of fresh cabbage,
200 g vegetables (carrots and parsley), onions, 3-4 potatoes, 2 tablespoons broth
of tomatoes or 100 g of fresh tomatoes, 2 1/2 liters of water, 1 tablespoon vinegar and 1
old spoon

Method of preparation:

Meat soup is prepared. Cut straw beets, carrots, parsley
and onions and put in a pot. Add fresh tomatoes or broth,
vinegar, sugar and a little fatty meat soup. Put the lid on and let it sit

Vegetables should be mixed so that they do not stick to the bottom,
adding, if necessary, a little meat soup or water. Over 15-20
minutes, add finely chopped cabbage, mix everything and leave for another 20
minutes to simmer. Then the vegetables are quenched with meat soup
ready, add pepper, bay leaves, salt, add to taste a little
vinegar and boil until completely ready. During cooking
add whole or sliced ​​potatoes.

Cut fresh tomatoes into slices and put in the soup 5-10 minutes before ready. WHEN
the soup is ready you can put, in addition to meat, boiled ham,
crenvursti, cirnati. When served at the table, the soup is straightened with
smintina. To add color to the soup, beet juice can be prepared
Red. For this purpose, cut a red beet into slices, add 1 glass of
hot meat soup, a teaspoon of vinegar and put for 10-15
minutes on low heat until boiling. After that, the juice is strained and drained
pour into the soup before serving.

Russian stock market

You must have beef and bone. Bone and beets give all the flavor to borscht.

Wash the meat and boil it whole in 3 liters of salted water. Leave to boil for at least 1 - 1h and a half. Meanwhile, cut the onion into small pieces and fry in a pan with a little oil. Cut the carrot slices, celery and parsley root and add to the pan. Fry until the vegetables are soft.

After the meat has boiled and is soft, remove it from the water. Peel a squash, grate it and slice it. Put the meat pieces back in the pot. Add the sautéed vegetables. If the water has dropped a lot, you can add 1 glass, two glasses of water. Leave everything to boil.

Beets are cooked. If the beets are fresh, boil and cut. If it is already sterilized, cut the pieces. The dishes can be bigger or smaller as you like. Put the beets in a frying pan with a little oil. Fry for 10-15 minutes and add the tomato sauce, dissolved in a little borscht juice. Interfere. Add 1 tablespoon of sugar and a tablespoon of vinegar. Add the beets to the pot.

Cut the potatoes into larger cubes. They are put in the pot. Chop the cabbage and add to the borscht. Let it simmer for another hour.

When it is almost ready, crush the garlic. Add a tablespoon of oil and salt. Peel a squash, grate it and squeeze the garlic. Put everything in the bag. Let it cook for another 10 minutes.

Borscht is not consumed immediately. It must be left 4-5 hours before it is paped.

  • 3.5 liters of water
  • 1 kg of bone-in chicken
  • 2-3 carrots
  • 2 bell peppers
  • 1 parsnip 3 cloves garlic 1 leek 1 onion
  • celery (root or stems) parsley
  • black peppercorns
  • 2 tablespoons salt
  • 3 tablespoons vinegar
  • 5 yolks
  • 350 g cream
  • 1 tablespoon flour
  • black peppercorns
  • 2 tablespoons salt
  • 3 tablespoons vinegar
  • 5 yolks
  • 350 g cream
  • 1 tablespoon flour

Russian solemnity

step 1. We cut the beef into pieces, pour water and put the pan on the fire. Once the water boils and the foam appears, we change the water. Let it simmer for 20-30 minutes.

step 2. Meanwhile, cut the onion. We put the carrot on the grater and together with the onion we put it on the pan in tomato paste.

step 3. Add a small amount of water so that it covers the vegetables a little.

step 4. When the meat boils, add the smoked meat and salami. I used 100 grams of smoked salami, ham and chicken breast pastrami.

step 5. Chop the cucumbers.

step 6. We cut the olives into circles and put them in the pan together with the cucumbers.

step 7. Add the stuffed vegetables. Stir and leave everything on medium heat for 20 minutes. You can also add potatoes at your discretion.

step 8. Add salt at the end, before turning off the heat and do it very carefully. Given that olives, cucumbers and smoked meats are already salty, we will need very little salt. It is preferable to leave the soleanka ready for a while before consuming it, so that the flavors and tastes combine. Serve with cream. Good appetite!

Russian soup recipe

Russian soup recipe from: carrots, onions, zucchini, corn, peas, peppers, tomatoes, water, salt, yogurt, eggs, dill, pepper, parsley, celery, oil.


  • 2 carrots
  • 1 onion
  • 2 zucchini
  • 200 g corn
  • 200 g peas
  • 2 tomatoes
  • 2 peppers
  • 2 l water
  • salt
  • 400 ml yogurt
  • 2-3 eggs
  • 1 link dill
  • pepper
  • 1 bunch parsley
  • 2-3 celery leaves
  • 2-3 teaspoons of sunflower oil

Method of preparation:

Peel the carrots, onions, zucchini and peppers. Wash the vegetables and cut them into cubes, then simmer them in a little oil for a few minutes.

Then add lukewarm water, salt and pepper and simmer, covering the pot with a lid. Peel a squash, grate it and squeeze the juice.

Drain the corn kernels, pass them through a stream of lukewarm water and add them to the soup. Boil the peas in salted water, drain and add to the pot.

Beat the eggs with salt and yoghurt and, after the soup has boiled well, add the egg and yoghurt mixture to it, turning off the heat.

Serve the soup with finely chopped greens, sprinkled on top and flavored croutons.

What ingredients are needed for the Solyanka recipe?

Solyanka is a soup that has various and variable recipes. So before you go shopping, check what you have in the fridge, but also how you stand with the pickles. Pickles are an important part.

In principle, it is a soup of 4 types of meat (kaiser or bacon, sausages, salami, beef or pork) and pickles (sauerkraut, donuts in vinegar, cucumbers in vinegar, beets in vinegar).

To these are added vegetables and yogurt or cream. Lemon juice even lemon slices, capers, olives are included in other recipes of Solyanka. I researched the subject and found a Solyanka recipe that matched the ingredients I already had in the fridge.

So, depending on the ingredients you have, focus on Solyanka recipes as close as possible to avoid wastage.


  • 100 g of meat
  • 100 g sausages
  • 100 g kaizer or bacon
  • 100 g salami (or sausages)
  • 200 g cucumbers in vinegar
  • 200 g sauerkraut
  • 50 g beetroot in vinegar
  • 1 carrot
  • Tomato paste
  • olives
  • Lemon
  • Juice from pickles
  • 2 onions
  • 3 cloves of garlic
  • 2 bay leaves
  • 5.6 peppercorns
  • 3 donuts in vinegar (optional)
  • Dill or parsley
  • Salt
  • Yogurt
  • the water

Method of preparation:

Fry the meat and other meat dishes in a pan. In a saucepan, sauté the onion, garlic, carrot and cabbage. Then add the meat, water and simmer. After the first boil, add the pickles, tomato paste, capers, olives and spices. If necessary, sour with lemon. You can also add yogurt. Good appetite!

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