"prepare; it can be cooked with or without various types of meat; and it can be frozen and carried as a solid on a trip to be cut up when needed. As a result, by the 10th century shchi became a staple food of Russia, and a popular saying sprang from this fact: ""Щи да каша — пища наша."" (""Shchi da kasha — pishcha nasha"" ""Shchi and kasha are our food""). The major components of shchi were originally cabbage, meat (beef, pork, lamb, or poultry), mushrooms, flour, and spices (based on onion and garlic). Cabbage and meat were cooked separately"
"and smetana was added as a garnish before serving. Shchi is traditionally eaten with rye bread. The ingredients of shchi gradually changed. Flour, which was added in early times to increase the soup's caloric value, was excluded for the sake of finer taste. The spice mixture was enriched with black pepper and bay leaf, which were imported to Russia around the 15th century, also from Byzantium. Meat was sometimes substituted with fish, while carrot and parsley could be added to the vegetables. Beef was the most popular meat for shchi in Russia, while pork was more common in Ukraine. The"
"""ščаvь"" for sorrel. Due to its commonness as a soup in Eastern European cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple beetroot borscht. In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi. In old Russian cookbooks it was called simply green soup. Sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice. A variety of Ukrainian green borscht also includes beetroot. In Polish, Ukrainian, Belarusian and Russian cuisines,"
"Sorrel soup Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Latvian, Lithuanian, Romanian, Armenian, Polish, Russian and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian and Ukrainian щавель, ""shchavel"", Polish ""szczaw"". The soups name comes ultimately from the Proto-Slavic"
"Borscht Borscht () is a sour soup commonly consumed in Eastern Europe and across Russia. The variety most often associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (""Heracleum sphondylium""), a herbaceous plant growing in damp meadows, which lent the"
"Ukha Ukha () is a clear Russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. Fish such as perch, tench, sheatfish, and burbot are sometimes used to add flavour to the soup. The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with the Don region. While ukha is a fish"
"with the tail parts of bigger fish discarded. Ukha Ukha () is a clear Russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. Fish such as perch, tench, sheatfish, and burbot are sometimes used to add flavour to the soup. The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with"
"summer and autumn, a great deal of fruit were eaten fresh. Pickled cucumbers were used for preparing dishes. Beets and pumpkins were eaten steamed as a dessert. ""Shschi"" (cabbage soup) was a traditional soup consisting of cabbage and potatoes cooked in chicken broth with onions and carrots added at the end. Herbs such as watercress, horseradish, onion, cow parsnip, horsetail, nettle, and wild goutweed were used for preparing dishes instead of spices. Mushrooms were one of the main ingredients in traditional dishes. They were boiled, salted, fried, soured and dried. Grains had a special place in Mordovian cuisine. Finno-Ugric tribes"
"to keep the soup cold in hot weather. Okroshka Okróshka () is a cold soup of Russian origin and probably originated at the Volga region. The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream (smetana). Later versions that appeared in Soviet times use light or diluted kefir, whey, vinegar, mineral water, or even beer instead"
"cold soup. The name of the soup comes from the Russian word ""botva"", which means ""leafy tops of root vegetables"", and, true to its name, it is made with the leafy tops of young beets, sorrel, scallions, dill, cucumbers, and two types of kvass. Mustard, garlic, and horseradish are then added for flavor. The vegetables are rubbed through a sieve and kvass is poured over. Svekolnik (also known as Kholodnik) is cold borscht. It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir or yogurt. The mixture has a distinctive pink or magenta color."
"with the fish. More spices are added, and the soup turns out more piquant and thicker than ukha. Formerly kal'ya was considered a festivity dish. Solyanka is a thick, piquant soup that combines components from shchi (cabbage, smetana) and rassolnik (pickle water and cucumbers), spices such as olives, capers, tomatoes, lemons, lemon juice, kvass, salted and pickled mushrooms make up a considerably strong sour-salty base of the soup. Solyanka is much thicker than other soups, about 1/3 less liquid ratio. Three types are distinguished: meat, fish, and simple solyanka. The first two are cooked on strong meat or fish broths,"
"from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. Soups have always played an important role in the Russian meal. The traditional staple of soups such as shchi (щи), ukha (уха́), rassolnik (рассо́льник), solyanka (соля́нка), botvinya (ботви́нья), okroshka (окро́шка), and tyurya (тю́ря) was enlarged in the 18th to 20th centuries by both European and Central Asian staples like clear soups, pureed soups, stews, and many others. Russian soups can be divided into at least seven large groups: Okroshka is a cold soup"
"Solyanka Solyanka (Russian: соля́нка; ) is a thick, spicy and sour Russian soup that is common in Russia and other states of the former Soviet Union and certain parts of the former Eastern Bloc. There are three basic types of solyanka, with the main ingredient being either meat, fish, or mushrooms. All of them contain pickled cucumbers with brine, and often cabbage, salted mushrooms, potatoes, smetana (sour cream), and dill. The soup is prepared by cooking the cucumbers with brine before adding the other ingredients to the broth. Solyanka is also popular in the former East Germany (the current German"
"as common shoes. The Cossacks of Southern Russia have a separate brand of culture within ethnic Russian, their clothes including burka and papaha, which they share with the peoples of the Northern Caucasus. Russian cuisine widely uses fish, poultry, mushrooms, berries, and honey. Crops of rye, wheat, barley, and millet provide the ingredients for a plethora of breads, pancakes, cereals, kvass, beer, and vodka. Black bread is relatively more popular in Russia compared to the rest of the world. Soups, stews and filled dumplings are very characteristic for Russian cuisine. The most popular soups include shchi, borsch, ukha, solyanka and"
"dried shiitake, and other various herbs also sometimes added. While it may be possible to use regular ginseng in the recipe, a special type of ginseng called San qi is commonly used. This is grown almost exclusively in Wenshan County, Yunnan Province. The roots are powdered for ease of use, although it may also be possible to use the flowerheads. Ukrainians traditionally prefer an often simple chicken and vegetable bouillon with added noodles or rice, and a pinch of fresh herbs. Another type of chicken soup in Ukraine includes chicken, noodles, carrot, potato and onion. Some cooks add chopped boiled"
"Okroshka Okróshka () is a cold soup of Russian origin and probably originated at the Volga region. The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream (smetana). Later versions that appeared in Soviet times use light or diluted kefir, whey, vinegar, mineral water, or even beer instead of kvass. The ingredients are diced and then"
"other vegetables, which may or may not include beetroots, and flavored with parsley and cilantro. In ethnic Mennonite cuisine, ""borscht"" refers to a whole range of seasonal vegetable soups based on beef or chicken stock – from spring borscht made with spinach, sorrel and chard to summer borscht with cabbage, tomatoes, corn and squash to fall and winter borscht with cabbage, beets and potatoes. In Chinese cuisine, a soup known as "", or ""Russian soup"", is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as ""Chinese borscht"", it originated in Harbin, close to the Russian border"
"Kenchin jiru Kenchin jiru, also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine. Kenchin jiru is a Japanese vegetable soup prepared using root vegetables and tofu. Typical ingredients include tofu, burdock root, daikon radish, shiitake mushrooms, konnyaku, taro root, sweet potato or"
"of the plant. The oil from the seeds is distilled and used in the manufacturing of soaps. Dill is the eponymous ingredient in dill pickles. In central and eastern Europe, Scandinavia, Baltic states, Ukraine, Russia, and Finland, dill is a popular culinary herb used in the kitchen along with chives or parsley. Fresh, finely cut dill leaves are used as topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yoghurt, or sour cream, which is served during hot summer weather and is called okroshka. It is also popular in summer to drink fermented"
"or flakes of aonori. Shichimi is also a very popular spice mixture often added to soups, noodles and rice cakes. Shichimi is a chilli based spice mix which contains seven spices: chilli, sansho, orange peel, black sesame, white sesame, hemp, ginger, and nori. In the aforementioned stock phrase , the word has the basic meaning of ""vegetable"", but secondarily means any accompanying dish including fish or meat. It figures in the Japanese word for appetizer, ; main dish, ; or (formal synonym for ""okazu"" - considered somewhat of a housewife's term). The is boiled green-leaf vegetables bunched and cut to"
"borscht' ('). In Belarusian it is known simply as ', or 'cold soup'; in Polish as ""chłodnik litewski"", or 'Lithuanian cold soup'; and in Russian as """", or 'beetroot soup'. Although in the English language ""borscht"" refers almost invariably to a beet-based soup, in some culinary cultures there exist soups with the same or similar names where beetroots are absent or merely optional. The principal common trait among them is a tart flavor obtained by adding various sour-tasting ingredients. Green borscht (""), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally"
"and the last on mushroom or vegetable broth. All the broths are mixed with cucumber pickle water. Lapsha (noodle soup) was adopted by Russians from Tatars, and after some transformation became widespread in Russia. It comes in three variations: chicken, mushroom, and milk. Cooking all three is simple, including preparation of noodles, cooking of corresponding broth, and boiling of noodles in broth. Noodles are based on the same wheat flour or buckwheat/wheat flour mix. Mixed flour noodles go better with mushroom or milk broth. Olivier salad (also known as Russian salad), a mayonnaise-based potato salad distinguished by its diced texture"
"the Sea of Japan and, in emigration, from Brooklyn to Berlin. Borscht Borscht () is a sour soup commonly consumed in Eastern Europe and across Russia. The variety most often associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (""Heracleum"
"is sometimes included in matzah-ball soup. Kasha In the English language, kasha is a term for the pseudocereal buckwheat. In Central and Eastern Europe, especially in Belarus, the Czech Republic, Poland, Russia, and Ukraine, kasha is a dish made of any kind of grains boiled in water or milk, i.e. a porridge. The largest gross consumption per capita is in Russia, with per year followed by Ukraine, with per year. The share of buckwheat in the total consumption of cereals in Russia is 20%. This English-language usage probably originated with Jewish immigrants, as did the form ""kashi"" (technically plural, literally"
"vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji (भजी). It is also known as daento or valchi bhaji in Konkani. A popular Mangalorean dish is ""Valchi Bhaji and Shrimp - Curry"". The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable. It is often used in stir-frys and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup. In Africa, the mucilaginous cooked shoots are most commonly used. ""Basella alba"" is usually referred to as the"
"ingredient. Squash used to prepare the soup include acorn squash, butternut squash and pumpkin. Squash that has initially been separately roasted can be used in the soup's preparation. The roasting of squash can serve to concentrate the gourd's flavor. Squash soup can be prepared with chunks or pieces of squash and also with puréed squash. Pre-cooked, frozen squash can also be used, as can commercially prepared packets of pre-cooked frozen squash purée. Butternut squash soup may have a sweet flavor, due to the sugars present in the squash. Additional basic ingredients in squash soup's preparation can include broth, onion, cream,"
"with considerable variation from the original recipe. Shashlyk is a form of Shish kebab (marinated meat grilled on a skewer) popular in former Soviet Union countries, notably in Georgia, Russia, Armenia, Azerbaijan, and Uzbekistan. It often features alternating slices of meat and onions. Even though the word ""shashlyk"" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century, according to Vladimir Gilyarovsky's ""Moscow and Moscovites"". From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and"
"popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and by the 1920s they were already a pervasive street food all over urban Russia. Shashlik was originally made of lamb. Nowadays it is also made of pork or beef depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of ""shish kebab"") is usually in form of large chunks of meat, while"
"Pkhali Pkhali () is a traditional Georgian dish of chopped and minced vegetables , made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. Pkhali is also called mkhali. The common ingredient of all variations of pkhali is pureed walnut sauce. In Georgian restaurants, pkhali is usually served in three types: spinach, beetroot and white beans. Katmis mkhali is a variation on the traditional pkhali. Boiled chicken is shredded. Seasoned nuts are added along with chicken broth in order to bind. Chopped herbs are added and the salad is chilled for 3-5 hours."
"Spinach soup Spinach soup is a soup prepared using spinach as a primary ingredient. The soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as ""cream of spinach soup."" Fresh, canned or frozen spinach can be used, and the spinach can be used whole, puréed or chopped. Additional ingredients can include onion, green onion, carrot, celery, tomatoes, potatoes, lemon juice, olive oil, seasonings, salt and pepper. Spinach soup is typically served hot, but can also be served as a cold soup. Prior to being served, it can be topped or garnished with"
"exported to Japan. This hardy squash grows to maturity in full sun and is drought tolerant. Each vine produces multiple teardrop-shaped fruits, usually three. The squash matures about ninety days after blooming. The squash is a hard-shelled winter variety with firm yellow flesh. The flesh often has a green tint under the seeds. Full-flavored and sweet, red kuri squash is often cooked with butter and herbs. It is an ingredient in a variety of soups, stews and casseroles. It can be made into cakes, quick breads, muffins, cookies, jams and pies with its nutty-tasting flesh. It can be baked, boiled,"
"Kharcho Kharcho () is a traditional Georgian soup containing beef, rice, cherry plum purée and chopped walnuts (""Juglans regia""). The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of Georgia. An example of a Georgian recipe for Kharcho: Kharcho can be made using beef, lamb, pork, chicken or goose. Cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil"
"The texture of the salad is like a paste. It is served with lettuce and pomegranate seeds. Pkhali Pkhali () is a traditional Georgian dish of chopped and minced vegetables , made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. Pkhali is also called mkhali. The common ingredient of all variations of pkhali is pureed walnut sauce. In Georgian restaurants, pkhali is usually served in three types: spinach, beetroot and white beans. Katmis mkhali is a variation on the traditional pkhali. Boiled chicken is shredded. Seasoned nuts are added along with chicken"