Soups & Stews
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
This classic beet soup is traditionally served with savory pastries called pirozhki.
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.