The Top Three Famous Soups Enjoyed in Russia

Moscow Borsh

Moscow borsh
Moscow borsh

In the land of Russia there are a great many meals eaten by the people that are native to this place.
A large number of different cultures are found in the nation of Russia and due to this, there are different foods that are popular with particular people who reside in the variety of areas inside this vast country. You will find that this nation has thousands of farms that raise all types of crops from grains to vegetables and also plenty of livestock that are raised for meat. Because of these favorable conditions, Russians are able to produce a lot of food, a point of immense pride in this proud country.

Since the Russian people are incredibly economical lot, a great number of the meals they love are soups and stews because these do not take so much time to prepare and also
do not require a great deal of money to create. In Russian cuisine, being intelligent about the way a cook does things is part of having a flair for preparing meals for friends.

Schi is a famous soup from Russia that is based upon cabbage. In Russia, this is one of the most popularly consumed dishes and there is even a famous Russian proverb that says schi and kasha are the most important meals of this country. Although this soup can be prepared with cabbage, it is also sometimes created with sauerkraut and this variety of schi is called sour schi. There is a sorrel soup as well which is known as green schi and this soup is
usually made during the summer season. As a topping, a type of sour cream known as smetana is placed atop the soup at the end to finish the dish.

Borscht is one of the most loved stews not only in Russia but all over Eastern Europe. Russians love it almost like flowers Russia has.
This soup can be offered hot or cold and depending upon which style of borscht is being consumed, it will be served in a different way. The foundation ingredient in this soup is beets and thanks to this, the soup displays a rich crimson and magenta color that is incredibly simple to recognize. There are orange varieties which rely on tomatoes as the basic ingredient and a green type that uses sorrel, too. Since this meal is typically more of a stew than a soup, borscht is generally the meal itself when served with a traditional dark bread. There are several types of this stew that are created in unique ways. Some cooks put in onions, cabbage, carrots, beans, tomatoes or potatoes and there are also styles that contain beef, chicken, pork or mushrooms.

Those who crave something truly exotic will be delighted by Solyanka, a thick sour and spicy soup. There are different versions of this soup, some including meat or fish and another that employs mushrooms. On top of the typical onions, olives, pickles, cabbage, tomatoes, salty mushrooms and other spices mixed in to personal preference, the meat variety of Solyanka is based on sausage, pork, chicken, ham or beef. Then cream is mixed in and finally the flavorful broth is mixed in. The fish variant usually features sturgeon, salmon or crawfish and then lemon juice to give it a unique tang. For the version that is created using mushrooms, handfuls of breadcrumbs and heavy butter is stirred in. This soup is loved wherever it
is served due to the fact that it is a true representative of Russian culinary ingenuity.

As you now know the foods of Russian culture are both amazing and tasty! You are certain to discover more dishes to savor, but always bear in mind that dining together in Russia really is a national past time intended to be savored with good company.

Comments 3 comments

ReuVera profile image

ReuVera 6 years ago from USA

Thank you for writing about Russian soups. I enjoyed the reading. It would be helpful if you include recipes with your story.


chef alyson profile image

chef alyson 5 years ago

I love borsh , too. Thank you for the hub.


ShalahChayilJOY profile image

ShalahChayilJOY 4 years ago from Billings, Montana

Those dishes sound tempting! MY paternal grandfather was from Russia and I believe of Jewish blood but have no proof. We had latkes on Friday evenings with lots of butter and when I was old enough I peeled the potatoes, put them through the grinder, added the eggs, flour and salt and pepper. They were gone faster than I or anyone could make them. We also had piroghi, mashed potatoes and cheese or sauerkraut in dough but you boiled them first then in a pan with butter and onions

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