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    You are in: Home / Community Forums / Eastern European Cooking / Explore the Soups of Eastern Europe!
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    Explore the Soups of Eastern Europe!

    duonyte
    Thu Jan 26, 2012 11:10 pm
    Forum Host


    Soups are found all over the world, but I venture to guess that no place has the variety of soups that are found in Eastern Europe. Hot soups, cold soups, meat soups, milk soups, vegetable soups, fruit soups. Soups for every time of the day! My father grew up on a farm in Lithuania, and he would tell me how soups were served at least three times a day, at breakfast, lunch and dinner. The family and farm hands needed something very solid and filling to prepare them for the work day, so both a milk-based soup and a meat-based soup would be served with breakfast.

    And soups can be very frugal. Bits and pieces of vegetables, bones and gristly parts of meat, and the odd herb and spice find their way into the stockpot, to create a good broth that is the basis of any soup. The broth can be served by itself, or enhanced with more meat, vegetables, sour cream, or whatever else is available for a more filling dish.

    I chose just a few soups from the countries that make up Eastern Europe, as examples of what is available, and hopefully to inspire you to try some of them out. And please feel free to suggest other favorite soups from this region!

    Skanaus!


    Albania
    Albanian White Bean Soup (Jani Me Fasule)


    Armenia
    Apricot Lentil Soup
    Armenian Lemon Chicken Soup
    Armenian Lentil Soup

    Azerbaijan
    Azerbaijani Kefir and Greens Soup
    Azerbaijani Pomegranate and Spinach Soup (Vegan)

    Belarus
    Mushroom and Barley Soup (Belarus)

    Bosnia & Herzegovina
    Bosanski Lonac - Bosnian Pot

    Bulgaria
    Tarator - Bulgarian Cold Cucumber Soup
    Bulgarian Tomato Dumpling Soup
    Shkembe Chorba (Tripe Soup)



    Croatia
    Croatian Mushroom Soup
    Croatian Sarma Soup (Stuffed Cabbage Soup)
    Croatian Pork Soup (�the Day After Soup�)



    Czech Republic
    Chilled Czech Blueberry Soup (Boruvkova Polevka Studena)
    Czech Pork Soup

    Estonia
    Estonian Milk Soup With Pasta Shapes (Makaroni-Piimasupp)

    Georgia
    Kharcho (Georgian Beef-Walnut Soup with fresh herbs)
    Vegetarian Kharcho (Spicy Georgian Soup)

    Hungary
    Hungarian Mushroom Soup
    Karfiol Leves (Hungarian Cauliflower Soup)
    Hungarian Goulash (Gulyas) Soup

    Kazakhstan
    Manty Soup from Kazakhstan and Uzbekistan

    Latvia
    Frikadelu Zupa: Latvian Meatball Soup
    Latvian borscht(AKA Ukrainian Borshch)
    Latvian Potato and Wild Mushroom Soup

    Lithuania
    Lithuanian Cabbage Soup (Kopustu Sriuba)
    Lithuanian Cold Beetroot Soup



    Macedonia
    Macedonian Vegetable Soup

    Moldova
    Moldovan Cream of Potato Soup



    Poland
    Krupnik (Polish Mushroom Barley Soup)
    Polish Dill Pickle Soup
    Polish Sausage (Kielbasa) Soup

    Romania
    Littlemafia's Romanian Meatballs Soup
    Romanian Bean Soup
    Sausage and Cabbage Ciorba

    Russia
    Shchi - Russian Cabbage Soup
    Borshch Gourmet (Russian Beetroot Soup)
    Ukha (Russian Fish Soup)

    Serbia and Montenegro
    Serbian Bean Soup

    Slovak Republic
    Slovak Christmas Eve Mushroom Soup
    Slovak Christmas Mushroom Soup

    Slovenia
    Slovenian Peasant Soup
    Jota: Sauerkraut, Bean and Pork Soup

    Ukraine
    Yanka's Ukrainian Meatball-Spinach Soup
    Ukrainian Green Borshch (Zelany Borshch) Sorrel Soup
    Ukrainian Borsch With Pyrizhky (Pyrohy) (Piroshki)

    Uzbekistan
    Kovurma Shorva from Uzbekistan
    Uzbekistan Stew - Vegan


    Last edited by duonyte on Sat Jul 06, 2013 12:47 pm, edited 4 times in total
    Lorac
    Fri Jan 27, 2012 12:54 pm
    Forum Host
    My favorite mushroom soup - Polish Wild Mushroom Soup
    awalde
    Wed Feb 01, 2012 12:52 pm
    Food.com Groupie
    Soounds great. I've just prepared the warming Ms*Bindy's Bulgarian Tomato Dumpling Soup #134492
    duonyte
    Wed Feb 01, 2012 3:51 pm
    Forum Host
    Awalde, what a great picture! I love dumpling soups, but have never had dumplings in a tomato soup. That looks so good!
    duonyte
    Wed Feb 08, 2012 9:31 pm
    Forum Host
    I made Latvian Potato and Wild Mushroom Soup tonight - it's really good and easy to make if you remember to start soaking the mushrooms before you leave for work.
    Jezski
    Thu Feb 09, 2012 7:51 am
    Food.com Groupie
    This is the recipe we use every Christmas for Wilia. We used to buy the dried Polish mushrooms and soak overnight in water to use as stock. Also sliced them into into the soup. But I never liked the slimy things so since the tradition had been passed on to me twenty years ago, recently I just leave them out. However, this year I sauteed some beautiful dark mushrooms and added them to the soup. We also serve roasted small potato chunks to add to the soup at the table. That seems to encourage some of our non-Polish family or guests to try the soup. You know, lots of potatoes, much less soup! The kids used to call this Pink Soup because it turns the most beautiful pink color after the sour cream is added.


    Polish Barszcz

    4 beets, washed, or 2 cups sliced canned (roasted fresh better than canned)
    4 cups beet juice or vegetable stock or stock from the dried mushrooms
    1 teaspoon sugar
    Salt and black pepper
    1/2 cup sour cream
    2 tablespoons all-purpose flour

    Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until
    tender, about 30-45 minutes. When cool enough to handle, peel and slice.

    In a medium pot, bring stock to boil, add beets, sugar, and salt and
    pepper to taste. Simmer 10 minutes. If you roast the beets, you may need some of the liquid from canned beets if you don't have enough color.

    Mix sour cream with flour until well blended. Temper sour cream mixture
    with a ladle of hot soup, whisking constantly. Transfer tempered sour cream to remaining soup and whisk until smooth. Simmer to cook out the raw flour taste and until the soup is thickened, but do not boil vigorously.

    Slice or chunk (small) some of the cooked beets into the soup.

    So many added instructions for such a simple soup but experience always helps, and this is what we have learned over the years.
    duonyte
    Thu Feb 09, 2012 10:44 am
    Forum Host
    This is pretty much how I make Lithuanian Barsciai. If not for Kucios (Christmas Eve, which is meatless for us, too), then I will use chicken broth. I just love beets.
    duonyte
    Sat Feb 11, 2012 5:40 pm
    Forum Host
    Just made Kovurma Shorva from Uzbekistan from Uzbekistan - this is very good.
    UmmBinat
    Mon Feb 13, 2012 9:48 pm
    Food.com Groupie
    Fun!

    Thanks duonyte for featuring my recipe Albanian White Bean Soup (Jani Me Fasule)
    katie in the UP
    Tue Feb 14, 2012 3:37 am
    Food.com Groupie
    These sound good!! ... I really want to try them!!

    Polish Dill Pickle Soup

    Lithuanian Cabbage Soup (Kopustu Sriuba)
    duonyte
    Wed Feb 22, 2012 12:09 pm
    Forum Host
    Annacia just made Macedonian Vegetable Soup with a great review, check it out! And Nif made Estonian Milk Soup With Pasta Shapes (Makaroni-Piimasupp) another great review! Let's go EE Soups!
    duonyte
    Wed Feb 22, 2012 12:12 pm
    Forum Host
    Vestalis recently made Polish Dill Pickle Soup, another winner! Also Moldovan Cream of Potato Soup , reviewed by diner524
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