63 Dishes

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Okroshka

Okróshka (russian: окро́шка) is a cold soup of russian origin and probably originated in the volga region.the classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread. okroshka is usually garnished with sour cream (smetana). later versions that first appeared in soviet times use light or diluted kefir, whey, ayran, or mineral water instead of kvass. the ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk. this allows the vegetables to retain their texture. for that same reason, even though the ingredients are similar to those in a russian salad, the taste of okroshka is quite different from that of the salad. okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. salt and sugar can be added according to taste. in the recipes with mineral water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice; this is to replace the flavor in the absence of kvass. okroshka is always served cold. sometimes ice cubes are added to served portions to keep the soup cold in hot weather.

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Ostropel

Ostropel is a typical romanian stew that is primarily made from chicken mixed with a thick tomato sauce. additionally, garlic or spring onions can be added to the dish. rabbit, lamb, or other types of meat are also sometimes used and, alternatively, vegetarian versions can be made during fasting periods.

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Ovoshchnoy sup

Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. it dates to ancient history, and is a mass-produced food product in contemporary times.

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Piti

Piti is an azerbaijani soup in the cuisines of the south caucasus, its bordering nations, and central asia, and is prepared in the oven in individual crocks with a glazed interior (called piti in turkic languages). it is made with mutton and vegetables (tomatoes, potatoes, chickpeas), infused with saffron water to add flavour and colour, all covered by a lump of fat, and cooked in a sealed crock. piti is served in the crock, usually accompanied by an additional plate for "disassembling" the meat and the liquid part with vegetables, which may be eaten separately as the first (soup with vegs) and second (meat) course meal. piti is a variety of abgoosht, particularly popular in iran. tasty, flavourful and nourishing piti is traditionally cooked in earthenware pots called chanag, kyupe or dopu. there are so many variations from the balkans, moldova, georgia and mediterranean countries that the name is more an idea of a recipe, rather than a named stew or soup. the etymology of the name is derived from the turkic word bitdi, which means the end of need to eat any more food. the secret to a good piti is long, slow cooking. it is usually served in two courses: the clear soup, served with flatbread (lavash) and then the solid ingredients.

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Pumpkin soup

Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. it is made by combining the meat of a blended pumpkin with broth or stock. it can be served hot or cold, and is a popular thanksgiving dish in the united states. various versions of the dish are known in many european countries, the united states and other areas of north america, in asia and in australia. pumpkin soup was a staple for the prisoners of war in north vietnamese prison camps during the vietnam war.squash soup is a soup prepared using squash as a primary ingredient. squash used to prepare the soup commonly includes acorn and butternut squash.

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Rasol

Rasol (romanian pronunciation: [raˈsol]) is a romanian dish made from meat, potatoes, and vegetables, which are boiled together. the meat can be poultry (usually chicken, but also duck, goose or turkey), beef, or pork. a chopped up chicken or pork chop are usually used. potatoes (peeled), carrots, tomatoes and onions are added whole and boiled with the meat. it is usually served together with some of the resulting soup, and with mujdei or horseradish.

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Solyanka

Solyanka (russian: соля́нка, initially селя́нка; [sɐˈlʲankə] in english "settlers' soup") is a thick and sour soup of russian origin that is common in russia, ukraine, and other states of the former soviet union and certain parts of the former eastern bloc. it was one of the most popular dishes of the former east germany (german: soljanka(-suppe)).

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Sorpa

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

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Stufat de miel

Stewed lamb

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Sup

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

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Svekolnik

Borscht (english: (listen)) is a sour soup common in eastern europe and northern asia. in english, the word "borscht" is most often associated with the soup's variant of ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. the same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its slavic name. with time, it evolved into a diverse array of tart soups, among which the ukrainian beet-based red borscht has become the most popular. it is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. it is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. its popularity has spread throughout eastern europe and – by way of migration away from the russian empire – to other continents. in north america, borscht is often linked with either jews or mennonites, the groups who first brought it there from europe. several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within eastern orthodox, greek catholic, roman catholic, and jewish religious traditions. in 2022, the united nations educational, scientific, and cultural organization (unesco) announced that it had placed borscht on the list of intangible cultural heritage in need of urgent safeguarding due to the risk that russia's invasion posed to the soup's status as an element of ukraine's cultural heritage. the new status means ukraine could now apply for special funds to finance projects promoting and protecting the dish.

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Tocană

Tocană, also known as tocăniță, is a romanian stew prepared with tomato, garlic and sweet paprika. traditionally, it is consumed with a cornmeal mush named mămăligă. the dish has a history of being consumed by shepherds in the romanian mountains. derived from the latin "toccare" into the modern "toca", the term is sometimes rendered as "tokana" in english.

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Tocanita de ciuperci

Mushroom stew, stewed mushrooms

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Tochitura

Tochitură (romanian pronunciation: [toki'turə]) is a traditional romanian and moldovan dish made from pork cut in small cubes (tochitura comes from the ,, tochi-topi.. verb "a topi" which means melted"slow fried meat in fat"), cooked over low fire in own fat and juices usually is a cast-iron pot, traditionally served with over-easy eggs and mămăligă. the tochitură moldovenească is the moldavian version and the tochitură ardelenească is the transylvanian version. tochitură is made in two main varieties: with or without tomato sauce and can be made from beef, lamb or chicken (depends on the area - moldova, transilvania, oltenia, muntenia, dobrogea). to not be confused with a stew, the amount of tomato sauce should be minimal(and usually added at the end) so the meat will cook in its own juices. the version with tomato sauce is the most common and it is prepared in most restaurants, but is less "traditional". the one without it has a sauce of pork fat and juices from the parts of the meat. the traditional romanian dish contains not only raw meat, but parts of internal organs of the animal, like liver, kidneys, heart, pork fat (slănină) or bacon and smoked sausages fried together. it is served with mămăligă and a salty sheep cheese, either telemea or brânză de burduf.

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Tushonka

Tushonka (russian: тушёнка, ipa: [tʊˈʂonkə], from тушение — 'braising') is a canned stewed meat especially popular in russia and other countries of the former eastern bloc. it has become a common name for different kinds of canned stewed meat, not all of which correspond to the strict gost standards.tushonka can be used and preserved in extreme situations, and therefore is a part of military food supplies in the cis. for the people of the soviet union, tushonka was a part of military and tourist food supplies; at some extreme periods of time it could only be bought with food stamps.

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Ukha

Ukha (russian: уха) is a clear russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe. it usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. fish such as perch, tench, sheatfish, and burbot are sometimes used to add flavour to the soup. the roots of the soup originated in the culture of the russian cossack steppe riders and the soup is mostly associated in russia with the don region. while ukha is a fish dish that is made with broth, calling it a fish soup may not be absolutely correct. "ukha" started to be used as a term for fish broth in russian cuisine in the late 17th to early 18th centuries. in earlier times, this term referred to thick meat broths, and then later chicken. beginning in the 15th century, fish was more and more often used to prepare ukha, thus creating a dish that had a distinctive taste among soups. in the 19th century, many travellers visiting russia claimed ukha to be one of the best dishes in russian cuisine. vegetables were kept to a minimum when preparing ukha, and in fact, in classic belarusian cuisine, ukha was simply a rich fish broth that accompanied fish pies (pirozhki, rasstegai, coulibiac, and other pirogi). these days it is more often a fish soup, cooked with potatoes and other vegetables. a wide variety of freshwater fish can be used, and some aficionados opine that one cannot make a good ukha from saltwater fish species. fresh fish lends the dish the best flavor, and so if frozen fish is used, it is better not to defrost it. preference is given to smaller, younger fish, with the tail parts of bigger fish discarded. commonly fishermen add a shot of vodka to ukha at the end to create a specific flavour. another custom is to dip the smoldering firebrand from the fire directly into ukha at the very end.

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Veal stew

Stewed veal and vegetables

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Zeamă

Chicken soup with noodles, vegetables