Simple Russian Soup Recipe (2024)

FAQs

What is the most popular Russian soup? ›

Borscht. Probably the most iconic Eastern European soup there is, famous for its bright pink colour. Historically, borscht was made by Slavic people from parsnip or hogweed. It was also the poor man's meal, and idioms tying the soup to austerity have since evolved in several different languages.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Shchi. There's a soup called shchi (Russian: щи) that is a national dish of Russia. While commonly it is made of cabbages, dishes of the same name may be based on dock, spinach or nettle. The sauerkraut variant of cabbage soup is known to Russians as "sour shchi" ("кислые щи"), as opposed to fresh cabbage shchi.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Is your homemade soup missing something? Add a splash or two of ACV when the soup is done cooking. The vinegar helps lift and highlight flavors. Pickle with ACV.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

The most widespread vegetables are cabbage, potatoes, and beets. Cabbages were used in shchi (there are over 60 types of shchi), sauerkraut, stewed cabbage, borscht, and pierogies, while beets were most popular in borscht, cold soups, and vinaigrette salads.

What did the Russians eat for breakfast? ›

Eat Breakfast Like a King

People in the Soviet Union liked to have a hearty breakfast. Rich porridges, cheesecake made from tvorog (quark, or farmer's cheese), and eggs sunny-side up with fried doktorskaya sausage were cooked at home and eaten at cafes and school cafeterias.

Pelmeni. Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.

Both whole milk and fat free will work, though you'll get a richer soup with whole milk. Spoon it into the soup near the end, and let it simmer for a few minutes to thicken. Yogurt will change the flavor of your soup more dramatically than cream, as it is much tangier.

Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth. A favorite in Russia and Eastern Europe!

borscht, beet soup of the Slavic countries. Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin.

One of her personal chefs declared that the Queen had eaten jam pennies every single day of her life since she was five years old. Queen Elizabeth also had a favorite soup… Callaloo…a Carribean soup with callaloo leaves.

Meanwhile, Russian-language Wikipedia says: “Borsch is a type of beet-based soup, giving it a characteristic red colour. A traditional dish of the Eastern Slavs, it is a common first course in Ukrainian cuisine.”