Popular Russian soup recipes

Russian soups are pretty well liked and they are typically served in the afternoon. Mixed meat soup and vegetable soup are also well loved and these soups are usually topped with a dollop of sour cream.

Meat, potatoes and cabbage are among the most characteristic elements in Russian soup recipes. Chicken soup recipes are popular in Russia and "kuryniy soup" is a delicious Russian chicken soup, which is served with rye bread. This chicken soup recipe made with vegetable broth and consists of chicken meat as well as vegetables properly and pure herbs.

Mushroom soup is also a Russian favorite and it is made with fresh mushrooms. Drinking water in which cooked mushrooms changed numerous times in the process of cooking course of action. It is garnished with dill and cream and usually made from sausages or some kind of meat.

Borscht-the most famous Russian soup

Borscht is probably the most famous soup from the Soviet Union and is a bright red color. It contains beets, potatoes, onions, garlic, cabbage, carrots, fennel and many more. This Russian soup recipe makes two quarts of soup. Beef kidneys, ham and hot dogs were used for the content of the meat and onions, olives, tomatoes, capers, and many more have been added for texture and flavor. Serve the soup with a dollop of sour cream, in a typical Russian style.

If you want to replace each of the meats, it's good. Maybe you're a fan of chicken soup recipes, in which case you can use chicken instead of a lot of hot dogs or kidney.

Like many other Russian soup recipes that 1 is fine when doing it one day in advance, chill overnight in the refrigerator and then warm up and serve it the next day, as this allows the flavours blend better and soup will have superb taste.

two 1/2 lb beef chuck boneone/4 lbs of hotdogs, in 1/4 inch slicesone veal kidney1 tablespoon capersa couple of chopped onions6 cups water4 Oz sour mushrooms1/2 teaspoon white pepperone/2 teaspoon pepperone Black/2 cup sliced, pitted black olivesone saltone teaspoon tablespoon tomato paste1/2 sliced lemon

How to make it:

Boil Beef Chuck in the h2o for an hour and a half to make a succulent, rich broth. Get rid of beef and discard the bones. Sautéed in butter with onions. Cook for 20 minutes, then add the remaining ingredients and cook for 15 minutes more. Serve very hot. For more soup recipes Visit http://www.souprecipepro.com