Category: Hot Soups (Page 3 of 4)
Russian Lenten Mushroom SoupFebruary 19th, 2011 in Hot Soups, Soups by Julia Volhina
This soup doesn’t include any meat, it is based on mushrooms and have vegetables (carrot, parsley and celery roots, potato) as well as pearl barley.
Such kind of mushroom soup is very popular in Russia. Various kind of mushrooms can be used in this recipe, but I must say fresh or frozen porcini are the best tasting ones, if you can find them, of course.
If you are not trying to follow Great Lent rules – my advise is don’t skip on sour cream, 1 tablespoon of sour cream to the bowl of mushroom soup not only adds nutrients, but also gives the soup its unique rich taste.
Easier Borscht with Precooked Beets and BeansDecember 18th, 2010 in Hot Soups, Soups by Julia Volhina
One of the challenges when cooking classic beet root soup, borscht, is to get all vegetables (and there are quite few) cooked till perfect readiness at the same time.
Considering different vegetables require different cooking time it is sometimes hard to achieve. For borscht you need to make sure beens are soft, while potatoes are not over cooked and beets don’t lose their color.
So, to make this happen: I cook beens in a separate cooking pot (just until they are soft and ready), cook beets skin on (like for salad) in separate pot in advance, and add these two to the main cooking pot at appropriate times.
By the way, using of canned beets and beens instead of cooking them yourself is an option (which I never did, but it may safe you some time).
Buckwheat SoupOctober 30th, 2010 in Hot Soups, Soups by Julia Volhina
This is good soup to cook at winter: time when fresh herbs are not full of flavor and most of vegetables are not as full of nutrients as fresh ones.
Root vegetables used in this recipe (potatoes, carrots, parsley and celery roots) are good on keeping their nutrient through whole winter and buckwheat grains add even more.
As for most of meat broth based soups, you can save some time cooking it by preparing meat broth in advance: night before or so, and then reheat before cooking buckwheat soup itself.
I really encourage you to cook beef broth yourself, whatever they say in those advertisements, but broth from can can’t be the same good as broth prepared by yourself from ingredients you choose, it is not that hard after all.
French Onion SoupAugust 14th, 2010 in Hot Soups, Soups by Julia Volhina
I absolutely love this tender onion and cheese soup with a light hint of spices and dry white wine. It is very good choice for home dinner party or romantic dinner just for you two.
You can prepare most of the steps in advance (from step 1 to step 9), then pour soup to the bowls, add bread and cheese and put them to the oven right before serving. That will save you a bit of time and ensure every meal comes fresh and warm at the right time.
My advice would be to use home prepared broth, cooked with good quality beef, carrots, onions, parsley and celery for this soup. If you need some hints on how to prepare beef broth, follow these instructions.
Soup-Purée with Broccoli and ChickenMay 8th, 2010 in Hot Soups, Soups by Julia Volhina
This bright green colored soup-purée (or cream soup) made of chicken, broccoli and some other vegies is probably the quickest to prepare soup I know.
It is also nutritious: loaded with healthy vegetables and white chicken meat, which are boiled, pureed and blended together for tasty creamy texture.
All that makes this soup very good choice not only for kids, but also for people who prefer soft food.
Russian Sauerkraut Soup (Schi)February 12th, 2010 in Hot Soups, Soups by Julia Volhina
Sauerkraut soup, also called sour schi, is a traditional russian main first course dish for several hundreds year.
Original recipes for schi (there are more that one: sour schi, grey schi, green schi) usually include some kind meat, some kind cabbage, carrots, potatoes and spices. Sour schi are prepared with sauerkraut or mix of sauerkraut and fresh cabbage.
I do cook schi with just sauerkraut and I prefer pork broth for sauerkraut schi, however you may use beef for it if you don’t like pork.
Lenten Borscht with Mushroom DumplingsDecember 12th, 2009 in Hot Soups, Soups by Julia Volhina
In a lot of countries Christmas Eve dinner gathers whole family around one big table. Borscht with mushroom dumplings is the one of 12 dishes which usually are on that table by tradition in West Ukraine (by the way those dumplings are called “vushka” in ukrainian, which means “small ears”, I guess because of the shape).
Of course, because that is the Christmas Eve and Nativity Fast isn’t finished yet there is no meat used to prepare it: just vegetables and dried mushrooms. This borscht like the rest of the Christmas Eve’s traditional food is lenten, it is very tasty and isn’t heavy at all – most of the vegetables are used to prepare clear broth only and don’t get served with the borscht itself.
At first glance, it may look like cooking it is a bit of a hassle and time spending: so many steps (I’ve prepared 34 step-by-step pictures for this recipe!) and so many manipulations with different cooking utensils. However, you can complete preparation steps a day in advance – for example soak mushrooms, boil them or/and boil beets, you can even make dumplings a day before, freeze them and prepare the borscht next day. And then, nobody said you need to make everything yourself: involve your family into helping you! And have a Merry Christmas!