1 l kvas , 300 g potatoes , 60 g carrot , 30 g turnip , 60
g red radish , 70 g onion springs, 160 g cucumbers , 90 g
sour cream , 3 eggs , dill, salt, sugar to taste.
Okroshka is a summer vegetable soup, but can also be made
with sausages or meat. It is very refreshing in hot sunny
days, served right from the fridge. Peel potatoes, boil them,
cool down and cut into cubes. Cut carrot, turnip in cubes
and stew in the pan with a little water until they are soft.
Cut radish and cucumbers in cubes, chop onion springs. Put
all vegetables in a bowl. Add salt and dress with kvas. Add
sugar to your taste. Serve with chopped dill and sour cream
Russian Borstch recipe
3/1/2c. canned tomatoes , 5or6 med.size potatoes cut in halves
,1 large carrot cut fine, 1 small peeled beet , salt to taste
, 1 small onion chopped, butter, 4c. shredded cabbage , 3/4c.
sweet cream ,1/2c. fresh green pepper chopped , 2tbs. fresh
or dried dills
1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes,
black pepper .
Put water to boil in large kettle.Add 1/2 c. canned tomatoes.
When water is boiling drop in 5 or 6 med. size potatoes,chopped
carrot and the beet. While this is cooking add 3 tbs butter
in frying pan. When melted add chopped onion,cook tender but
do not brown. Add 3c. canned tomatoes and let simmer with
onion and butter until a thick sauce. Set to back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add
2c. shredded cabbage and fry.Cook tender but do not brown.Shred
another 2c. to add later to the borstch. When potatoes are
tender remove them to a bowl.Add 2tbs. butter, mash well,then
add 3/4c. sweet cream and mix well and set aside. Add 1/1/2c.
diced potatoes to the stock and the remainder of the shredded
cabbage. When diced potatoes are tender, add the onion-tomato-
sauce, then add the cooked cabbage,and the potato-cream mixture.
Add 3 tbs. butter to the borstch. Stir well. Add fresh chopped
fine green pepper. Add 3tbs fresh or dried dill. The more
fresh dill the better the flavor..Remove beet, one hour later
after borstch is ready. Borstch is ready to serve.Serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece
of bread and butter... Yummy, enjoy...
300 g beef (with or without bones) , 4 ea potatoes , 50
g rice , 1 lg carrot , 2 sm onions , 2 ea pickeled cucumbers
, 1 sm tomato , 20 g parsley , salt to taste , sour cream
Prepare meat broth: Put beef into a large saucepan and cover
with 3 l cold water. Bring to a boil; reduce heat. Remove
the grease and froth from the broth surface with a spoon.
Add one onion. Cook at low heat for 1 hour. Pan-fry vegetables:
Melt one tablespoon margarine in a frying pan. Add chopped
onions, carrots and parsley cut into sticks. Cover and saute
at low heat for 15 minutes stirring occasionally. Add chopped
tomato and saute for another 5 minutes. Simmer pickled cucumbers:
Put chopped pickled cucumbers into a saucepan. Add meat broth
covering cucumbers. Cover with lid and simmer at low heat
for 15-20 minutes. Add rice to boiling meat broth. Bring to
a boil. Add potatoes cut into bars and sauted vegetables.
Boil for 10-15 minutes. Add simmered pickled cucumbers and
boil for another 5 minutes. Salt can be added by taste. Served
with sour cream.