7 traditional Russian cuisine soups
Perhaps it is no secret that in the birth of our national cuisine a key role was played by products imported from around the world. However, it is experimenting Russian housewives and cooks the best master's table brought into the world cooking our favorite childhood soups, originally referred to as - "Chlebowo" or "pottage".
My favorite soup is the Empress Catherine the Great a few centuries now takes place favorite not only in the Russian national cuisine, but the menu of most Russian families. And exactly the same duration centuries our neighbors Ukrainians wishing to usurp the original authorship of this soup. Perhaps that is why in the menu of some institutions can be met, "Ukrainian borsch". However, a great variety of interpretations of borscht in our country: the cold, beetroot soup, lean, beef, mushrooms - all these and other varieties of this soup are often found in Russia. But even with such a variety of optional ingredients continued the present Russian borscht is composed of three main vegetables - beets, cabbage and carrots.
400 g of meat, potatoes 5, 3 pcs. beet, 3 pcs. carrots, cabbage 1, 1 large tomato, 2 tbsp. l. vinegar, 1 tbsp. l. sugar, salt, dill, garlic - to taste
Put the meat stew. When the meat is cooked, add the peeled potatoes and a few minutes later shredded cabbage. Cover the pan with a lid. Heat a frying pan and pour vegetable oil. Put the sliced julienne carrots and beets, add 2 tbsp. l. vinegar and 1 tbsp. l. Sahara. Leave the stew for 15 minutes. You can also add a few spoonfuls of broth for juiciness. In just a few minutes until cooked vegetable mixture. Add the tomato. When the cabbage and potatoes are almost ready, put them carrots and beets and mix. Leave languish on low heat until tender. Ready soup sprinkled with dill and garlic, pour into bowls and garnish with sour cream.
Among foreign visitors, there playful gastronomic rule: that in Russia not to starve to death, is enough to know one word - Salt. Many centuries ago, when the Russian was not even a tomato, peasants cooked this soup as a snack with vodka. As part of halophytes it was necessarily brine, fatty meat and vegetables from the garden. Due to its richness and fat solyanka helped less to get drunk and perfectly satisfies hunger. However, this soup can not be found on the tables of representatives of the upper class, so the original name of the soup - peasant woman - came from the word "village".
In our present everyday life firmly established phrase "hodgepodge", which is used not only in cooking but also in other spheres of life to describe the diversity of the composition of something.
400 g of beef, sausage 4, 200 g of boiled sausages, pickled cucumber 3, 200 g of ham, one piece. onions, 1 bunch of parsley, 1 jar of olives, 2 tablespoons. l. tomato paste
Cook beef broth supplemented with leafs and black pepper. Smaller cut of meat broth, sausage, sausage, ham, onions, cucumbers, parsley and simmer for 10 minutes with tomato paste. Put the prepared mixture into the broth, and cook for 10 minutes. Then add the meat, sausages, ham and sausage. Boil to a boil. Pour into soup olives with brine and bring to boil.
Like a bag of this soup it was one of the oldest in Russia, and it was cooked long before the official appearance of liquid hot dishes in our country (the 17th century). Pickle almost 100% of the prepared cucumber brine with the addition of pickles, for which he received his name. The remaining soup ingredients (pearl barley, carrots) were also available and easy, making it a frequent guest on the tables of ordinary peasants. And by the way, like a hodgepodge, which in those days was called "pohmelkoy" pickle is often used as a snack to alcohol or to facilitate the hangover state. Recipe:
300 g of beef, 150 g of pearl barley, 2 potatoes 1 onion, garlic cloves 2, 1 carrot, 3 pickled cucumbers, parsley, pepper, basil - to taste
Cook the beef broth. Fry in vegetable oil, finely chopped onions, garlic and carrot adding seasonings. Boil until half cooked pearl barley. Finely chop the potatoes and add it to the finished soup with fried, grains and spices to taste. For 10 minutes until cooked add the chopped cucumbers and greens.
The name of this soup has long been a household name (the word "ear" - derived from the Indo-European root of jus - broth, fat) and was used to refer to any soup - vegetable ear, ear meat, fish ear. But later, when the rest of the soup got its name, the name "ear" was assigned to the soup of fresh fish. Interestingly, in the kitchen the Baltic word from the same root designates soup with beef. Russian ear is quite simple to prepare by the number of ingredients: there are only three - the fish, carrots and potatoes. But cook it long enough, and need the right container for cooking. Simmer soup can (enamel or earthenware) only in special nonoxidative dishes, but in any case not aluminum or cast iron. Another important difference from an ordinary soup fish soup - the use of fresh fish. It should also be remembered that you can not cook it from any of the fish. The most common species of fish that are used for cooking soup, - carp, perch, carp and pike. It tastes best ear happens when cooked over an open fire without cover.
400 g salmon fillet 500 g potatoes, 150 g of onions, carrots 200 g, 1 garlic clove, 3 tbsp. l. tomato paste, bay leaf, salt, pepper, herbs - to taste Cut the fish and potatoes into small pieces and place in a pot of water to boil with spices. Cook over medium heat for 25 minutes. Fry the chopped onion in a pan with carrots and tomato paste. Add the fried soup, simmer for a few minutes, sprinkle with herbs and serve.
This soup is probably the only Russian in the kitchen, which does not require cooking. Initially okroshka served to the table in the summer as a cold appetizer, which is a hash (finely chopped pieces) of radish, turnips and onions, complemented by a glass of homemade kvass. The idea of "flood" the sliced vegetables with kvass came later, then hash has already become a full-fledged summer soup, and its composition is slightly Variety meat and other vegetables. By the way, potatoes - the youngest ingredient hash, which appeared in Russia only in the 19th century. Today okroshka seasoned kvass not only, but also yogurt, and it is sometimes added to fish, which, surprisingly, not bad combined with the latter.
1, 5 l kvass, 500 g potatoes, 300 g of boiled sausages, 3 chicken eggs, 200 g of radish, cucumber, 300 g, 500 g sour cream, herbs, salt - to taste
Slice the boiled potatoes, sausage, boiled egg, radish, cucumber and herbs. Mix all together. Season with salt and pepper and arrange on plates. Pour kvass, sprinkle with herbs and garnish with sour cream.
This soup has become known in Russia with the birth of the forest gathering and quickly became one of the first positions of Russian national cuisine. For those who observe fasting, mushroom soup will be most welcome. It is quite nutritious due to fungi, which in their food and energy value can replace meat in no way inferior to him in a good taste. Other ingredients that can be found in the traditional mushroom soup - pearl barley, potatoes and carrots. Prepare it simple and, most importantly, can be from any of fungi (of course, except the fly agaric and grebes). Today, a host of borrowed interpretations of mushroom soup, including those who came to us from the French soup. Preparation of cream soup is different from the usual that all the ingredients are ground in a blender with cream. By the way, the mushroom cream soup with prawns well combined. Recipe:
250 g of fresh mushrooms, 2 pcs. potato, 1, 5 liters of water, 1 onions, 1, 5, Art. l. olive oil, 1 carrot, salt, pepper, herbs - to taste
Mushrooms put in a pan, season with salt and cover with water. Bring to the boil and cook for 30 minutes under cover at medium heat. Finely chop the onion and carrot and fry with oil in a pan over low heat until tender. When the mushrooms cooked, remove them from the pan and finely chop. Lower into a pan sliced potatoes, mushrooms and add to the vegetables, and cook all together for 10 minutes. When the potatoes are cooked, dip into the pot fried. Salt, pepper soup and cook it for 10 minutes on low heat, covered. Sprinkle with herbs.
This soup with record short name is considered the ancestor of almost all Russian national cuisine, as he came back in the ninth century, in fact, along with the cabbage, which was brought to us from Byzantium. There are several variants of its name interpretations. The most famous of them are descended from the ancient Russian word "sto" (food) or ingredient from the name of one of the types of cabbage soup - sorrel. The most difficult part is the word, and especially its derivatives (schanoy, cabbage soup), as you know, cause foreigners. Since its inception, the soup gained immense popularity in Russia and served as a kind of sign of equality between the simple peasants and wealthy nobles, as prepared them both, only, of course, based on their culinary possibilities. As a rule, the "rich" soup were cooked sauerkraut, fatty pieces of meat and lots of vegetables. A simple or "empty" soup cooked from fresh cabbage and all that grew in the garden. As the soup appeared in Russian cuisine much later, its name was derived by combining the word "soup" with the noun "beet" (on ancient. Russ. Beets), that is, the word "borscht" meant Buryakova or beet soup. Recipe:
4 things. potato, 1, 5 kg of cabbage, 2 onions, tomatoes 4, 2 pcs. carrot, 100 g sour cream, 3 tbsp. l. vegetable oil, bay leaf, salt, pepper - to taste
Bring water to a boil, and reduce heat podsolite. Pour into water and finely sliced potato sprouts. Sliced onions and carrots fry in a pan with butter. Add the chopped tomatoes and cook with a little water for several minutes. Vegetables transfer to a broth, add bay leaf, salt, pepper. Before serving, garnish with sour cream.