Archive for Russian

Simple Russian Meatball Soup

This soup is simple and yet satisfying. We make this often in our home and I hope you’ll be willing to give this one a try! 


Ingredients:

For the Soup:

  • 15 cups water
  • 1 tablespoon salt
  • 6 to 8 medium potatoes, peeled and cubed
  • 3 medium carrots, peeled and thinly sliced
  • 1/2 cup small shaped pasta (optional)
  • 1/2 onion, finely diced
  • 2 sticks of celery, finely diced
  • 3 tablespoons olive oil
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon Vegeta (or you can use Mrs. Dash)
  • 1/4 teaspoon ground black pepper

For the Meatballs:

  • 2 pounds ground pork (or you can use ground chicken if you want)
  • 1 teaspoon Vegeta (or you can use Mrs. Dash All Seasoning)
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons salt
  • 1/2 onion, finely diced
  • 1 tablespoon water (or use one egg)

Directions:

  1. Pour 15 cups of water in a large soup pot. Add 1 tablespoon of salt and the chopped potatoes. Bring to boil and let it cook for 10 minutes. 
  2. Add sliced carrots and 1/2 cup of whatever small shaped pasta you want to the soup pot. 
  3. Now mix all the meatballs ingredients together. I don’t use an egg and use 1 tablespoon of water in it. But you can skip the water and add an egg instead if desired. 
  4. Roll small meatballs with your hands. Keep adding them to the soup pot as you make them. 
  5. Heat a pan on medium-high heat. Add oil, onions and celery. Sauté until soft and golden. Add this mixture to the soup pot. 
  6. Add 2 tablespoons of dill and 1/2 teaspoon of Vegeta (or Mrs. Dash) and 1/4 teaspoon of ground black pepper.
  7. Cook for another 5-10 minutes. Serve. Enjoy. 

Note: Vegeta is often found in Eastern European food stores or Russian stores. It looks like this.  If you cannot find it, you can use Mrs. Dash or your favorite all-purpose seasoning mix. 

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Borscht Soup

Borscht soup is a staple in my home. What’s a borscht? It’s a Russian beet soup! I’ll have to warn you, it’s really yummy and healthy. You’ll need an extra large soup pot since this recipe can easily serve 10-12 people. I usually make a very large batch of this soup because my family loves it that much!


Ingredients:

  • 1 lb beef (can use any kind sirloin, stew meat, etc. You could replace with pork) 
  • 14 cups cold water
  • 1 Tbsp salt 
  • 2 large or 3 medium beets, washed, peeled and grated
  • 4 Tbsp olive oil
  • 1 Tbsp vinegar
  • 1 Tbsp sugar
  • 2 Tbsp tomato paste 
  • 1 Tbsp butter
  • 1 medium onion, finely diced
  • 2 carrots, grated
  • 2 large or 3 medium potatoes, peeled and diced into bite size pieces
  • small cabbage, cored and sliced
  • Large can diced tomatoes (28oz)
  • 2 bay leaves
  • 2 Tbsp Vegeta All Purpose Seasoning (you can use your favorite kind of all purpose seasoning instead)
  • ¼ tsp freshly ground pepper
  • 1/2 cup chopped fresh dill
  • 4 cloves garlic, pressed
  • Sour cream

Directions:

  1. Wash meat in cold water, cut into small 1″ pieces and and place in a large soup pot with 14 cups cold water and 1 Tbsp salt. Bring it to a boil and remove the foam crud as soon as it boils (if you wait, it will be hard to get rid of the crud). Reduce heat, partially cover and simmer 45 minutes – 1 hour. 
  2. Place grated beets in a large skillet with 4 Tbsp olive oil and 1 Tbsp vinegar. Salute for 5 minutes. Reduce heat to medium and add 1 Tbsp sugar and 2 Tbsp tomato paste. Mix well. Sauté until beets soften (approx 10 mins). Remove beets from pan. 
  3. In same skillet (don’t need to wash it), sauté diced onions in 1 Tbsp butter for few minutes. Add grated carrots and sauté for another 5-7 minutes until it’s soft. Add oil if it’s too dry. 
  4. Once meat has cooked for 45 minutes to 1 hour, you can add diced potatoes. Let it cook for ten minutes. Then add cabbage, diced tomatoes, beets, carrots and onions to the pot. Let it cook for 15 minutes. 
  5. Add Vegeta (all purpose seasoning), garlic, bay leaves, pepper and dill. 
  6. Let it cook for another 15 or so minutes. 

To serve, add a dollop of sour cream on top of the bowl. 

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Russian Porcupine Meatballs

This is one of my favorite comfort foods. The sauce that goes with this is to die for. They’re called porcupine meatballs (тетфтели ежики – tefteli ezhiki) because of the rice that is in them. They stick out like quills sometimes.

We tend to have the meatballs and the sauce over macaroni. My family soaks up the remaining sauce on the plate with a piece of bread because it is that scrumptious!

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