lunaticsinge.com - Russian Cuisine Soups

Porcini Barley Soup - (Makes 6 servings as main or 10 as soup course)

Ingredients:

1 tablespoon cooking oil

1/2 onion, cut into 1/2 inch dice

3 to 4 stalks celery heart, sliced 1/4 inch thick

1 carrot, peeled & grated on the large holes of a box grater

1/2 lb. porcini mushrooms, stems & caps cut into a 1/2 inch dice

2 quarts mushroom broth

Kosher salt

2/3 cup pearl barley

1/2 cup European-style sour cream

1/4 cup scallions, thinly sliced

Ground black pepper

1. Heat a large stockpot over medium heat, and add the oil. Add the onion and cook, stirring occasionally, until well caramelized, adjusting the heat as needed so that it browns fully, about 15 minutes.

2. Add the celery, carrot, and mushrooms, sauté for a few minutes until softened and starting to brown, then add the broth. Salt to taste, and bring to a boil. Reduce the heat until it's just high enough to maintain a simmer, and simmer for 30 minutes.

3. Add the barley, give everything a stir, and simmer for another 45 minutes to 1 hour. When the soup has simmered, taste and add more salt if needed.

4. To serve, ladle into bowls and finish with a dollop of the European-style sour cream, celery leaves, scallions, and black pepper.

Cold Summertime Borsch - (Makes 6 to 8 servings)

Base Ingredients:

2 quarts cold water

Kosher salt

1 bunch beets, with greens attached

Sugar

Finishing Ingredients:

1 cup European-style sour cream

Lemon juice

Kosher salt

4 pickling or Persian cucumbers, peeled & cut into a 1/4 inch dice

1/2 cup scallions, thinly sliced

1/2 cup dill, coarsely chopped

1. Place the water in a large stockpot, and salt generously. Bring to a boil.

2. While the water is heating, remove the leafy stems from the beets, wash, and finely chop them. Set aside.

3. Wash and peel the beets themselves, then grate them on the large holes of a box grater.

4. When the water is boiling, throw in the grated beets and greens. Reduce the heat until it's just high enough to maintain a gentle simmer, and cook, uncovered, until the vegetables are tender, about 20 minutes.

5. Season to taste, adding a touch of sugar if needed to bring out the beets' sweetness. Let cool, and then refrigerate until totally chilled. The base will keep for up to 1 week in the refrigerator.

6. When ready to serve, season the base: Place some of the European-style sour cream in a bowl (1/4 cup for every 2 cups base), and whisk in the base, bit by bit, until well combined (should turn a light pink). Add enough lemon juice to make it bright, and salt to taste.

7. Pour into individual bowls, and top each with a handful of the cucumbers, scallions, and dill.

Salami Soup - (Makes 8 to 10 servings)

Broth Ingredients:

1/4 lb. hot-smoked salo

1/4 lb. Moskovskaya salami

1/4 lb. basturma

1 large onion

4 Israeli pickles

1/2 cup marinated peppers

2 dozen pitted Castelvetrano olives

1 ham hock

4 quarts water

Finishing Ingredients:

1 stick (1/2 cup) unsalted butter

1/3 cup lemon juice

1 lemon, halved & thinly sliced

1/2 cup European-style sour cream

1/2 lb. hot-smoked salo, cut into 1/4 inch dice

1/4 lb. Moskovskaya salami, cut into 1/4 inch dice

1/2 cup Israeli pickles, cut into 1/4 inch dice

1/2 cup marinated peppers, cut into 1/4 inch dice

1/2 cup pitted olives, thinly sliced

1 handful parsley, coarsely chopped

1. To make the broth, roughly chop the meats, onion, pickles, and peppers, then toss them into a large stockpot. Add the olives, ham hock, and water, then bring to a boil over high heat. Reduce the heat until it's just high enough to maintain a simmer, and cook for 2 hours.

2. After 2 hours, strain the broth, discarding the solids. The salami broth will keep for up to 1 week in the refrigerator or can be frozen.

3. To serve, bring the broth to a simmer, and whisk in the butter one pat at a time. Add a splash of lemon juice, a slice of lemon, and a dollop of European-style sour cream to each bowl.

4. Throw in a pinch of each of the salo, salami, pickles, peppers, olives, and parsley. Pour about 1 1/2 cups of the broth into each bowl, and stir well to mix everything together. Serve hot.

Seafood Soup - (Makes 4 to 6 servings)

Broth Ingredients:

2 lbs. salmon bones, broken into 6-inch pieces, heads, trim, gills removed

1/2 onion, coarsely chopped

3 fresh bay leaves or 1 dried

Finishing Ingredients:

2 large Yukon Gold potatoes, peeled & cut into 1/2 inch dice

Kosher salt

1/2 red bell pepper, seeded & cored, cut into a 1/4 dice

1/2 lb. king salmon fillet, skinned, pin bones removed

2 lemons, 1 cut into slices & the other juiced

Butter

European-style sour cream

Red pepper flakes

1 handful scallions, thinly sliced

A few sorrel leaves, cut into a chiffonade

1 oz. salmon roe (optional)

1. To make the broth: Place the bones, onion, and bay leaves in a large stockpot, and add cold water to cover (about 2 quarts). Bring to a boil, then reduce the heat until it's just high enough to maintain a gentle simmer, Cook, skimming occasionally, for 2 hours. Add more water if needed to keep things submerged, though if the simmer is gentle you should be okay.

2. When the broth has simmered for 2 hours, strain it, keeping the liquid and discarding the solids. Return the strained broth to the pot. Add the potatoes, and salt the broth to taste Bring to a boil, then reduce the heat until it's just high enough to maintain a simmer.

3. Cook until the potatoes are just tender, about 5 minutes. Add the pepper, let simmer 1 to 2 minutes, and then gently lay in the salmon fillet. Cook until the salmon is just beginning to flake, about 5 minutes. Turn off the heat.

4. Ladle out the salmon fillet onto a cutting board, and dice it into bite-sized pieces. Divide the cooked fish evenly among bowls, then ladle in the hot broth with the potatoes and pepper. Add a splash of lemon juice, a pat of butter, a dollop of European-style sour cream, and a pinch of pepper flakes to each bowl, and stir together until the butter melts and everything is mixed in. Garnish with a lemon slice, scallions, sorrel chiffonade, and salmon roe (if using).

Sauerkraut Soup - (Makes 8 servings as main or 10 as soup course)

Ingredients:

1/4 cup oil for frying

4 lbs. country-style pork ribs, cut into 4-rib sections

Kosher salt

3 quarts water

1/4 cup dried mushrooms

2 lbs. Yukon Gold potatoes (3 to 4 large potatoes), peeled & cut into a 1/2 inch dice

1 1/2 quarts sauerkraut, brine included

1 large carrot, peeled & grated on the large holes of a box grater

European-style sour cream & black bread for serving

1. Heat a large stockpot over high heat, and add the oil. While it's heating, salt the ribs on both sides. Working in several batches, sear the ribs on both sides, about 1 to 2 minutes per side. Set aside the ribs as they sear, discarding any oil remaining in the pan when you're done.

2. Place the seared ribs back in the pot, and add the water and mushrooms. Bring to a boil over high heat, and then reduce the heat until it's just high enough to maintain a gentle simmer. Cook, uncovered, skimming as needed, until the ribs are fall-off-the-bone tender, 2 to 3 hours.

3. Remove the ribs from the pot, and set them aside to cool. Add the potatoes, and continue simmering until the potatoes are tender, about 10 minutes. While the potatoes are cooking, pick the meat off the bones. Discard the bones and any bits of gristle or fat, and roughly chop the meat. Add the meat back into the pot.

4. When potatoes are cooked, add the sauerkraut, its brine, and the grated carrot (If the kraut is added before the potatoes are cooked, acidity can keep potatoes from becoming tender) then turn off the burner and let them cook in the residual heat to meld the flavors. Taste and adjust the seasoning.

5. Let the mixture cool to room temperature, then refrigerate overnight. The next day remove hardened fat from the top, heat, and serve garnished with a dollop of European-style sour cream and slice black bread on the side.

Cauliflower & Broccoli Soup - (Makes 6 servings as main or 10 as soup course)

Ingredients:

2 quarts water

2 quarts garlic broth (recipe on Pantry page), vegetable or chicken broth can be substituted

1 head cauliflower

1 head broccoli

Kosher salt

4 medium carrots, peeled& grated on the large holes of a box grater

2 1/2 lbs. Yukon Gold potatoes, cut into a 1/2 inch dice

1 cup rolled oats

1/2 cup dill, finely chopped

1/2 cup parsley, finely chopped

Butter & European-style sour cream, for serving

1. Pour the water and broth into a stockpot, and bring to a boil. While they're heating, core the cauliflower, and chop the florets into 1/2 inch pieces. Remove any tough ends and peel any thick stems from the broccoli, and chop the florets into 1/2 inch pieces.

2. When the broth is simmering, taste and add salt as needed (the veggies will soak up a lot, so season well). Add the cauliflower and broccoli, along with the carrots and potatoes. Reduce the heat until it's just high enough to barely maintain a simmer, and gently cook, uncovered, for 30 minutes.

3. Stir in the oats, and cook another 20 minutes, then add the dill and parsley, and remove from the heat. Taste and add salt as needed.

4. To serve, stir in a pat of butter into each bowl, and top with a dollop of European-style sour cream.