Do you like borsch? This is a variation of the popular beetroot soup, only cold (yet another title is kholodnik, derived from the word ‘cold’). It’s very simple to prepare: the chopped substances are loaded with kefir or h2o. In the classic variation, svekolnik should be vegetarian, but you can also add boiled sausages or boiled meat, as nicely.
Recipe (for 4 individuals):
3-4 compact boiled beets, 1.5 liters of kefir, 2 cucumbers, 3-4 challenging-boiled eggs, 250g of sausage, spring onion and parsley to style.
Go away 1-2 eggs to garnish the dish at the stop. Chop all other substances and set them in a pan. Pour about with kefir or h2o and add salt to taste. Chill for 30 minutes in a fridge and provide with greens and bitter product.
One of the weirdest dishes in Russian delicacies is okroshka – basically a salad with kvass or kefir. On the other hand, it is very tasty! In Russia, it’s just one of the most preferred summertime soups that is normally integrated in the menu of most canteens and cafes. Try out and make it your self!
Recipe (for 4 folks):
Kefir or kvass – up to 1 liter (as most well-liked), 2-3 boiled potatoes, 2 cucumbers, 2 radishes, 2 boiled eggs, 150-200 gr boiled beef and herbs to flavor.
Chop almost everything and put in a pan. Incorporate kefir or kvass and serve with herbs.
This is an ancient cold soup designed from beet tops in sour kvass with nettles, spinach, spring onion and other backyard garden herbs. Customarily, it is served with ice cubes and salmon, but it is also very good devoid of them.
Recipe (for 4 people):
4 boiled eggs, 4 boiled beets, 2 cucumbers, 200 gr of spring onion, 200 gr of beet tops, 200 gr of radishes, 70 gr of spinach (or lettuce), 4 cups of bread kvass.
Chop the elements very well. The spinach must be chopped quite great. Blend the components and increase kvass. Provide with bitter cream and slices of smoked fish.
This soup is based on kvass, as well! Murtsovka is the simplest cold dish manufactured with herbs, eggs and pieces of rye bread with kvass or water. Sounds odd, till you test it.
Recipe (almost everything to taste):
Spring onion, unrefined sunflower oil, rye bread, salt, pepper, drinking water or kvass.
Chop the onion really good, include a bit of oil, salt and pepper, then add very chilly h2o or kvass.
5. Sorrel soup
Do you like sorrel? Russians do! Numerous men and women here plant it on their dachas and then use it for cooking: as a filling for pies, as a aspect dish and, of program, as a wonderful base for soup. It’s incredibly refreshing and comprehensive of natural vitamins – and lower-fats!
Recipe (for 4 people):
2-3 boiled potatoes, 3-4 boiled eggs, 3-4 cucumbers, 2 bunches of sorrel, one particular bunch of spring onion, parsley to flavor, sour cream to flavor.
Chop the sorrel finely and boil for 5 minutes, then let interesting in the drinking water. Then, chop cucumbers and eggs. Combine the substances and put into the “sorrel broth”. Add sour product, salt and chopped herbs.
This previous-faculty cold soup primarily based on h2o (or kvass) and bread is a well known peasant summer time dish. It resembles okroshka (see pt. 2 higher than), but with pre-cooked greens and meat. Modern-day cooks advise generating this traditional Russian soup with garlic croutons and kombucha!
Recipe (for 4 persons):
1 liter of kombucha, 4 slices of rye bread, 2 boiled eggs, herbs, spring onion to style, 2 cloves of garlic, oil, salt and pepper.
Lower the bread into cubes and incorporate with a blend of garlic, oil, salt and pepper. Bake the bread in the oven for 5-6 minutes at 200°C. Chop the herbs and boiled eggs and insert cold kombucha. Garnish with bread. Try to eat quickly!
A soup for dessert? Why not! If you like strawberries, check out this yummy recipe created by Soviet cooks.
Recipe (for 2 folks):
A cup of strawberries, ¼ cup of 20% fat cream (or yogurt), ¼ cup of orange juice, ¼ cup of drinking water, mint leaves for garnish.
Blend the berries, juice, drinking water and sugar in a blender. Garnish with product, mint or even some ice product!
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