Soups of Russian cuisine By Victoria Trefilova, 9a form, St.Petersburg, Russia
Russian dinner can be hardly imagined without a plate of thick soup. In cold winter time it is hot, in summer-cold, but soup is inevitable. We call it « the first course” and eat all year round .
Borsch <ul><li>-is made of meat broth, beets , onion, cabbage, tomato, carrot . You can also add some bacon or sausages. </li></ul><ul><li>Eat it with garlic bread and sour-cream </li></ul>
Ukha <ul><li>-is m ade of fish like salmon or cod , root vegetables , parsley root, leek , potato , bay leaf, lime , dill , green parsley and spiced with black pepper, cinnamon and cloves. You can take it either hot or cold(depends on the season) </li></ul>
Okroshka <ul><li>-is made of potatoes , turni ps , rutabagas, carrots, or fresh cucumber . This is one of the most peculia Russian soups as you add </li></ul><ul><li>kvas in it. </li></ul><ul><li>Enjoy this cold soup on a hot summer day </li></ul>
Shchi -is made of c abbage (fresh or sour), m eat or mushrooms , c arrots or parsley roots , s picy herbs (onions, celery, dill, garlic, pepper, bay leaf). One of the most famous Russian soups and the most ancient. Our forefathers used to say “Shchi and porridge-that’s our meal”
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