Category Archives: Russian

Paul’s Revised Carrot Onion and Celery Soup (no celery etc.)


2 large onions, finely chopped
4 T butter

3 carrots, peeled and sliced thin
3 parsnips, peeled and sliced thin
1 yam, peeled and diced
1 sweet potato, peeled and diced
3 beets, peeled and diced
2-3 potatos, peeled and diced
1 tsp. dried tarragon

900 ml vegetable broth
900 ml chicken broth

1 tsp. seasoning salt
1/2 tsp. dried cumin
1 tsp. chili powder
3 T kecap manis
1 tsp. Sambal Oelek


Prepare all vegetables except onion and mix with the tarragon. Set aside.
Cut onions then saute in butter in soup pot til soft.

Stir in vegetables.
Add vegetable and chicken broth..
Bring to a boil, reduce heat and simmer for about 15 minutes.

Add seasoning salt, dried cumin, chili powder, kecap manis and sambal oelek.
Continue to cook, covered for another 10 minutes or until vegetables are tender.

Serve soup hot.


Russian Black Bread

4 c. rye flour
3 c. white flour
1 tsp sugar
2 tsp salt
2 c. whole bran cereal (All Bran or similar)
2 tbsp. caraway seeds
2 tsp instant coffee
2 tsp onion powder
1/2 tsp fennel seed crushed (mortar & pestle is good)
2pkt active dry yeast or 2 tbsp bulk active dry yeast
2 1/2 c water
1/4 c cider vinegar
1/4 c molasses, the darker the better
1 sqr unsweetened baking chocolate
1/4 c margarine

1tsp cornstarch
1/2 c water

Mix rye and white flours until evenly combined.
Combine 2 1/3 cup flour mix and remaining dry ingredients.
Heat liquid ingredients to very warm; melt chocolate and margarine in hot liquid.
Add to dry ingredients in large mixing bowl. Using electric mixer, mix at high speed 2 minutes (or beat 120 strokes by hand).

Mix in enough of remaining flour mixture to form soft dough.
Flour work surface with flour mixture, turn dough out and let rest 15 minutes (cover with mixing bowl to protect from drying out) Knead until smooth (dough will be a bit sticky because of rye flour) and gluten is well developed. Place in greased or sprayed bowl, turn over so greased side is up, let rise.

Shape into 2 rounds (these will be about 6″ in diameter at this point).
Grease a cookie sheet; sprinkle two circles in diagonally opposite (kitty-cornered) corners with cornmeal.
Place loaves on cornmeal; leave 2′ at least from sides to allow for rising expansion. Let rise until about doubled in bulk.

Meanwhile preheat oven to 350F.
Bake approximately 50 minutes.
Toward end of baking time, boil the cornstarch and water together for about 1 minute (mixture will thicken and turn clear)
When bread is done (tap on bottom produces hollow sound) brush loaves with the glaze and return to the oven for 2-3 minutes to set glaze. Cool on racks.

Mushroom Tokana

A Moldavian stew suffused with garlic, fresh tomatoes and sweet paprika.

1 ½ pounds fresh mushrooms (boletes, Portobello, cremini, white or combination of all)
5 tablespoon sunflower oil
1 ½ tablespoon fresh lemon juice
1 large onion, coarsely chopped
1 red pepper cored, seeded and diced
3 large ripe tomatoes peeled, seeded and coarsely chopped
2 large garlic cloves, sliced
1 teaspoon sweet Hungarian paprika
¼ teaspoon dried thyme
½ teaspoon fennel seeds
2 teaspoons all purpose flour
¾ cup dry white wine
Salt and ground pepper to taste
3 tablespoons fresh chopped parsley

1. Trim and clean the mushrooms. Cut into ½ inch pieces.
2. Heat 4 tablespoons of oil in a large skillet over high heat. Add and sauté mushrooms until browned, add lemon juice and set aside.
3. Heat remaining oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring until the onions are lightly colored, 7 to 8 minutes. Stir in the tomatoes, garlic, paprika, thyme, and fennel seeds and cook, stirring continually for 3 to 4 minutes.
4. Turn the heat down to medium and sprinkle in the flour. Add the wine and stir to blend. Season to taste with salt and pepper, then reduce the heat to low and simmer, covered for 12 to 15 minutes.
5. Add the mushrooms, stir, and simmer for 10 more minutes.
6. Correct the seasoning, sprinkle with parsley and serve.

Serves 6.

Russian 1

Carrot Onion and Celery Soup
Mushroom Katana
Beet Caviar
Black Bread

Carrot, Onion and Celery Soup


· Ingredients
1 lb. baby carrots, or small carrots, peeled and sliced thin
2 large sweet onion, finely chopped
6 large celery ribs, sliced thin
4 Tbsp. butter
1 large potato, peeled and diced ¼ inch
1 tsp. dried tarragon
3 cups vegetable broth
4 cups chicken broth
4 Tbsp. chicken soup base
1 cup dry white wine
1 tsp. seasoning salt
¾ tsp. dried cumin
1 tsp. chili powder
3 Tbsp. soy sauce
½ tsp. white pepper
1 tsp. Sambal Oelek

Slice the baby carrots fine, mince the onion and slice the celery ribs thin.
In a large cooking pot, add butter and onions and saute’ until onions are
Stir in carrots, celery, potatoes and tarragon.
Add vegetable and chicken broth, chicken soup base and white wine.
Bring to a boil, reduce heat and simmer for about 15 minutes.
Add seasoning salt, dried cumin, chili powder, soy sauce, white pepper
and Sambal Oelek; continue to cook, covered for another 10 minutes
or until vegetables are tender.
Adjust seasonings to taste.
Serve soup hot.