SOUPS

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Cooking receipe to make SOUPS under category Ukrainian Recipes. You may find some video clips related to this receipe below.

POTATO SOUP: white borshch from Olga Dzrod [email protected]

In some regions of Western Ukraine this soup is called white borshch.

1 small onion, chopped

2 tablespoons butter

2 medium potatoes, diced fine

1 small stalk celery, diced fine

1 cup shredded cabbage

4 cups soup stock

2 cups water

1 teaspoon salt

1 tablespoon flour

1/3 cup or more sour cream

Salt and pepper

Chopped dill or parsley

Cook the onion in the butter until slightly wilted. Add the vegetables, soup stock, water, and salt. Cover and cook until the vegetables are tender. Blend the flour with the sour cream. Spoon some soup liquid into it, stir into the soup and bring to a boil. Season to taste with salt and pepper. Garnish with the dill or parsley. This soup is usually served with rye bread.

KARTOPLYANKA POTATO SOUP:

For richer-tasting soup, replace some of the water with a chicken broth or rich soup stock.

1 medium onion, chopped

2 tablespoons butter

3 medium potatoes, diced

1 stalk celery, diced

1/4 cup diced carrots

1 teaspoon salt

5 to 6 cups boiling water or stock

1 tablespoon flour

1 cup thin cream

Salt and pepper

Chopped parsley or dill

Cook the onion in the butter until slightly wilted. Add the vegetables, salt and boiling water. Cook until tender. Press these ingredients through a sieve. Blend the flour with a small quantity of the cream to a smooth paste. Add the remaining cream. Stir into the soup and bring it to a boil. Season to taste with salt and pepper. Garnish with parsley or dill. Serve with Croutons or Noodle Puffs.

NOODLE PUFFS:

Follow the recipe for Lokshyna (Egg Noodles.) Roll the dough, but do not dry it as for noodles. Fold the dough in half and cut out small rounds through the double thickness, using a very small cooky cutter or a large thimble dipped in flour. Press the edges so that they hold together. Fry in deep fat to a delicate golden color. Drain on absorbent paper. These puffs are good with chilled fruit soups or potato soup.

MUSHROOM SOUP 1 carrot 2 sprig parsley 1 stalk celery 2 small onions, sliced 1 teaspoon salt 2 cups water 1/2 pound fresh mushrooms, sliced, or 2 cans (4 ounces each) mushrooms 1 cup water or mushroom liquid 1 teaspoon dill weed 1 teaspoon chopped parsley 1 tablespoon flour 1/4 cup cold water 1/2 cup dairy sour cream or whipping cream

1. Cook carrot , parsley, celery, 1 onion, and salt in 2 cups water 20 minutes. Strain; discard vegetables. 2. Cook mushrooms and remaining onion in 1/2 cup water 8 minutes. Add to the vegetable broth along with 1/2 cups water, dill, and parsley. 3. Mix flour with 1/4 cup cold water. Stir into soup. Bring to boiling. Cook and stir 3 minutes. Remove from heat. 4. Beat in sour cream. Serve hot.

BARLEY SOUP(krupnik) 1 cup pearl barley 2 quarts meat stock 1/4 cup butter or margarine, cut in pieces 2 carrot, diced 2 potatoes, diced 4 ounces (canned or frozen) mushrooms, sliced 1 stalk celery, chopped Giblets from 1 chicken or turkey, diced (optional) 1 teaspoon dried parsley flakes 1 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup dairy sour cream (optional) Sprig or fresh dill

1. Combine barley with 1 cup of the meat stock in large saucepan. Bring to boiling; reduce heat and simmer until all stock is absorbed. Add butter piece by piece, stirring. 2. Boil vegetables and, if desired, giblets in the remaining stock until crisp-tender. Then add barley, parsley, salt, and pepper. Cook until barley is tender. 3. Garnish each serving with sour cream, if desired, and dill.

SAUERKRAUT SOUP (kapusniak) 2 pounds pork shanks, ham hocks, or pigs

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