Rus Soups: Bridge To The Entree© Dr. Donald R. Houston
Feb 14, 2004
Soups (zups)of any & all types are the beginning of every Rus meal except perhaps breakfast. The folk of the Rus use many different things as bases for soups. Fish, chicken, pork, lamb, beef & many other things are used to make absolutely delicious soups. Some inmgredients may seem strage to non-Rus folks but the soups are delicous even so.
Most soups are served hot but there are also some that are seved cold. The Rus are famous for cold fruit-based soups that can be served as a side dish or a dessert depending upon the situation at hand. First you see hot soups followed by the cold soups. Try to make some of these soups. Experience the taste of these culinary masterpieces. Taste the wonderful differences ofthe Rus. Experience the culinary culture of the Rus!
Soups, broths & stocks are all an important part of cooking the cuisines of the Rus. This holds true all over the former Soviet Union as well.
Hot Rus Soups
* * * * * Title: Borshch Ukrainskii - Ukrainian Borscht
Categories: Ethnic, Soup, Ukrainian, Sidedish, Euro
Yield: 10 Servings
1 qt Water
2 qt Beef stock
3 tb Sunflower oil
2 c Beer not Lite
-OR-
2 c Beet kvass
2 ea Beets lg. peeled & juliened
4 lb Beef chuck w/ bone
3 tb Red wine vinegar
1/2 lb Smoked pork butt
2 tb Butter (NOT margerine)
1 ea Carrot lg. scraped diced
1 ea Onion med. coarse chopped
1 ea Cabbagehead small shredded
3 tb Tomato paste
1 1/2 tb Salt
Black pepper to taste
4 tb Parsley minced
1 c Potato peeled & diced 1/2"
1/2 c Sour cream
Bring beef to a boil in 2 1/2 qts. water with 1 tb of salt in a large stockpot.
After 10 minutes of boiling reduce heat & simmer for 30 mins. more.
Remove meat, cool & remove meat from bone & cube 1/2".
Heat oil on med-heat in a large skillet.
Saute onion, beets, & carrot until they are soft.
Add potato & butter then cook for 2 mins.
In the mean time bring beef stock, water & beer/kvass to a boil in stockpot.
Add salt & pepper, vinegar, & meat.
Drain beet-carrot-onion & potato mixture & add to stockpot.
Reduce heat & cook for 20 mins. then add cabbage, tomato paste & pork butt.
Cook another 30-45 mins.
Remove from heat & allow to cool to room temp.
Refrigerate overnight, re-heat & serve.
A large dollop or 2 of sour cream in the soup is mandatory when served.
Allow each person to stir it in themselves.
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