Chicken Noodle Soup (Vermicelli)

For this soup, you can use chicken bouillon cubes, but it is much more healthy and tasty if you make your own chicken broth!
Ingredients:

• 1 lb uncooked chicken
• 1 medium carrot
• 1 medium onion
• 1-2 dried bay leaves
• Whole black peppercorns
• Salt, ground black pepper to taste
• Eggs (optional)
• Fresh parsley and/or dill, to taste

Directions:

1. Put the chicken in a ~3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
3. Wash and peel the carrot and onion and put in the saucepan (do not chop).
4. Add salt, black pepper (whole and ground), bay leaves, and reduce the heat to a gentle boil until the chicken is ready (will be soft inside when tested with a knife, and juices will run clear).
5. Take out the chicken and onion. (You can strain the broth).
6. Bring the broth to a boil again and add noodles of your choice (thin vermicelli or angel hair work best) and cook for as long as instructed on the package.
7. If desired, boil the eggs about 10 minutes (1 egg per each serving plate).
8. When serving, cut the chicken and add to each plate; halve the eggs and add to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!

Mushroom Soup

This is a great vegetarian soup!
Ingredients:

• 1/8 lb (50 g) dried mushrooms
• 1/2-1 small onion
• 4-5 medium potatoes
• 1 bay leaf
• Salt, pepper to taste
• Dill, parsley to taste
• Vegetable oil

Directions:

1. Wash the mushrooms and soak them in cold boiled water for 30-40 minutes.
2. Put the soaked mushrooms with the water (in which they were soaked) in a 2-quart (2-liter) saucepan; add cold water to make the saucepan 3/4 full.
3. Bring the water to a boil, add salt, pepper, and the bay leaf, and cook about 30 minutes.
4. When the broth is ready, use a colander to strain the broth from the mushrooms into the saucepan. Rinse the mushrooms in cold water and cut them.
5. Add the mushrooms and potatoes (peeled and chopped) to the broth and bring to a boil.
6. When the potatoes are almost ready, saute the chopped onion in a separate skillet in vegetable oil and add to the mushrooms, cook 5 more minutes.
7. Serve with sour cream and sprinkle with finely chopped dill and/or parsley. ENJOY!!!

Sorrel Soup

Ingredients:

• 1/2 lb (200 g) beef or chicken
• 1/2 lb (200 g) sorrel
• 5-6 medium potatoes
• 1/2 medium onion
• Eggs
• 1-2 bay leaves
• Salt, pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp butter or vegetable oil

Directions:

1. First, to prepare the broth, put the meat in a 2-quart (2-liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue skimming until it comes to a full boil.
3. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done.
4. Take out the meat.
5. Peel and cut the potatoes and add to the saucepan.
6. Bring to a boil again and cook until the potatoes are almost done.
7. Chop the onion and sauté in a skillet in hot butter or vegetable oil about 5 minutes, then add flour and again sauté.
8. Wash and chop the sorrel and add to the onions to sauté for a few minutes.
9. Add everything to the saucepan.
10. Cook 10-15 minutes.
11. Boil the eggs about 10 minutes. (1 egg for each serving plate).
12. When serving, halve the eggs and add the 2 halves and sour cream to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!

Split Pea Soup

 A healthy and scrumptious comfort food!
Ingredients:

• 1/2 lb meat (beef, pork, or chicken); or smoked bacon or brisket
• 1/2 cup uncooked yellow split peas
• 5-6 medium potatoes
• 1 small onion
• 1 carrot
• 1/2 sweet pepper
• 1-2 dry bay leaves
• Olive (or other vegetable) oil
• Salt, pepper to taste

Directions:

1. Wash and soak the peas in hot boiled water for 30 minutes.
2. Put the meat in a 3-quart (3-liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
3. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
4. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done.
5. Take out the meat.
6. Add soaked peas and bring to a boil again, skimming the scum.
7. Peel and cut the potatoes and add to the saucepan.
8. Bring to boil again and cook until the peas and potatoes are almost ready.
9. Peel and grate the carrot, chop the onion and sweet pepper and sauté in hot olive (or other vegetable) oil in a skillet on medium heat about 5 minute or until you can smell the vegetables.
10. Put the mixture into the saucepan.
11. Simmer gently about 5 minutes.
12. Serve with a dollop of sour cream. Also, you can sprinkle each bowl with freshly chopped dill and add croutons. ENJOY!!!

"Borscht" ("Borsch") or Beet Soup

Ingredients:

• 1/2 lb beef, pork or chicken
• 5-6 medium potatoes
• 1/4 medium head of cabbage
• 1 medium beet root
• 1/2 medium onion
• 1/2 sweet pepper
• 1 carrot
• 1-2 bay leaves
• 1 teaspoon of vinegar
• Salt, pepper to taste
• Sour cream

Directions:

1.  Put meat in a 3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
3. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done (will be soft and not red inside when tested with a knife).
4. Take out the meat.
5. Cut cabbage and potatoes, put inside the pan, and boil 10-15 minutes.
6. Grate the carrot and beet, chop the onion and sweet pepper, and saute in vegetable oil in a skillet, with the added vinegar, about 5 minutes or until you can smell the vegetables.
7. Put this mixture into the saucepan.
8. Simmer gently about 5 minutes.
9. Cut small pieces of meat and put into each individual serving bowl. Add the soup and top with sour cream to taste. Enjoy!