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 -is made of meatbroth, beets, onion, cabbage,

tomato, carrot. You can also add some bacon or sausages.

Eat it with garlic bread and sour-

cream

Ukha -is made 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)

Okroshka -is made of potatoes,

turnips, rutabagas, carrots, or fresh

cucumber. This is one of the most peculia Russian

soups as you add

kvas in it.

Enjoy this cold soup on a hot summer day

Shchi

-is made of cabbage(fresh or sour), meat or mushrooms,

carrots or parsley roots, spicy 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”