Best 5 Russian Style Vegetable Soup Recipes

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Russian style vegetable soup, also known as shchi, is a hearty and flavorful soup that has been a staple of Russian cuisine for centuries. Made with a base of cabbage, potatoes, carrots, and onions, shchi is a versatile soup that can be customized to your liking with the addition of other vegetables, meats, or spices. Whether you're looking for a comforting meal on a cold winter day or a light and refreshing soup for a summer picnic, shchi is the perfect choice. With its simple ingredients and easy-to-follow steps, this classic Russian soup is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

RUSSIAN-STYLE VEGETABLE SOUP



Russian-Style Vegetable Soup image

I've always loved to experiment with food and recipes, and the following recipe is no exception. We all enjoy this soup on a cool day because it seems to warm you right up!

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6-8 servings (4 quarts).

Number Of Ingredients 16

1 to 1-1/2 pounds beef stew meat, cut into bite-size pieces
1-1/2 teaspoons salt
3/4 teaspoon pepper
7 cups water
1 medium onion, chopped
1 tablespoon butter
8 cups shredded cabbage
4 cups sliced carrots
2 celery ribs, sliced
2 medium potatoes, peeled and cubed
2 cups chopped tomatoes
1 cup chopped fresh beets
1/4 cup minced fresh parsley
1-1/2 tablespoons vinegar
2 tablespoons all-purpose flour
3/4 cup half-and-half cream

Steps:

  • In a large kettle, combine the stew meat, salt, pepper and water; bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender. , In a small bowl, combine flour and cream and cream. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 278mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.

RUSSIAN VEGETABLE SOUP



Russian Vegetable Soup image

Make and share this Russian Vegetable Soup recipe from Food.com.

Provided by smellyvegetarian

Categories     < 4 Hours

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 16

1 lb lean ground turkey
1 1/2 teaspoons salt
3/4 teaspoon pepper
7 cups water
1 medium onion, chopped
1 tablespoon Smart Balance butter spread
8 cups cabbage, shredded
4 cups carrots, sliced
2 celery ribs, sliced
2 medium potatoes, peeled and cubed
1 (14 1/2 ounce) can diced tomatoes
1 cup beet, chopped fresh
1/4 cup fresh parsley
1 1/2 tablespoons vinegar
2 tablespoons all-purpose flour
3/4 cup nonfat milk (or half and half)

Steps:

  • In a large kettle, cook the meat with salt and pepper until browned.
  • In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley, water, and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender.
  • In a small bowl, combine flour and milk. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 147.9, Fat 4.2, SaturatedFat 1.1, Cholesterol 30.2, Sodium 472, Carbohydrate 18.9, Fiber 4, Sugar 7.3, Protein 9.7

RUSSIAN BORSCHT SOUP



Russian Borscht Soup image

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

  • In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.

RUSSIAN PALACE'S VEGETABLE BORSCHT RECIPE



Russian Palace's Vegetable Borscht Recipe image

From Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois, for About.com This beet borscht soup recipe with carrots, cabbage, and potatoes has authentic Russian roots. This version comes from the famous Russian Palace Restaurant in Chicago. Prep Time: 20 minutes Cook Time: 40 minutes

Provided by luisawoods

Categories     Vegetable

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1 1/2 cups onions, finely chopped (1 large)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 teaspoons tomato paste
16 cups chicken stock
2 large potatoes
1 medium head of cabbage
1 cup green bell pepper, chopped
3 tablespoons sugar
1/3 cup lemon juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1 teaspoon fresh dill, chopped

Steps:

  • Peel and julienne raw beet to yield 4 cups.
  • Peel and cube potatoes to yield 2-1/2 cups.
  • Finely chop cabbage to yield 6 cups.
  • Heat oil in a large skillet over medium-high heat.
  • Add onion and saute until browned, about 5 to 7 minutes.
  • Add beets and carrot. Saute, stirring constantly, for 10 minutes.
  • Stir in tomato paste. Remove from heat and set aside.
  • In a large stock pot, bring chicken stock to a boil over high heat.
  • Add potato and cook for 3 minutes.
  • Add cabbage and continue boiling for 5 minutes.
  • Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt, and black pepper.
  • Reduce heat to a simmer and cook for 15 minutes.
  • Remove from heat. Stir in garlic and dill.
  • Serve hot.

Nutrition Facts : Calories 229.2, Fat 5.2, SaturatedFat 1.2, Cholesterol 9.6, Sodium 707, Carbohydrate 35.6, Fiber 4.5, Sugar 14.6, Protein 11.1

RUSSIAN GREEN BEAN AND POTATO SOUP



Russian Green Bean and Potato Soup image

This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!

Provided by Idealnut

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
4 red potatoes, cubed
½ pound green beans, cut into 1 inch pieces
5 cups vegetable, chicken, or beef broth
2 tablespoons whole wheat flour
½ cup sour cream
¾ cup sauerkraut with juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Steps:

  • Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
  • Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g

Tips:

  • Use fresh, seasonal vegetables: This will ensure that your soup is packed with flavor and nutrients.
  • Don't be afraid to experiment: There are many different ways to make vegetable soup, so feel free to add your own personal touch.
  • Use a variety of vegetables: This will give your soup a more complex flavor and texture.
  • Don't overcook the vegetables: They should be tender, but still slightly crisp.
  • Season the soup to taste: Add salt, pepper, and other spices to your liking.
  • Serve the soup with a dollop of sour cream or yogurt: This will add a creamy richness to the soup.
  • Garnish the soup with fresh herbs: This will add a pop of color and flavor.

Conclusion:

Russian-style vegetable soup is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With just a few simple ingredients, you can make a pot of soup that the whole family will enjoy. So next time you're looking for a healthy and flavorful meal, give Russian-style vegetable soup a try.

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