Russian Season


Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Sweet Milk Soup with Filini Pasta

Sweet Milk Soup with Filini pasta

There’re some things from our childhood that we start to value only after we’ve grown up. Remember those novels and poetry from Literature classes back in school – a good deal of them seemed so tedious back then, but now as we’ve grown up we re-read them and finally discover all the sophistication, and the irony, and the beauty of language, and the vividness of author’s imagination. The same thing goes for food. A lot of my friends hated milk&noodles when they were children. One of the reasons might be that milk&noodles used to be a standing dish in nursery schools. Luckily, I never went to a nursery school, so I enjoyed my milk soup made by my Mom’s caring hands. And yeah, Mom always removed milk skins (the only cringe-making part about boiled milk, to my mind). Nowadays I still enjoy sweet milk soup with leftover Filinis as a comforting evening meal or lunch… just as much as I enjoy re-reading books from my teenage years. Read the rest of this entry »

Super Healthy Root Vegetable Cream Soup

Root Veggie Cream Soup

Cream soup is a balsam to the palate – soothingly soft and silky, it’s usually packed with well-preserved vitamins – be it made of spinach, root vegetables or seafood. One of my favourite kinds of cream soup is sweetcorn soup with crabs. It’s sweet and very, very creamy.

But the soup we are going to talk about today is no less delicious or healthy than that made of sweetcorn. Just take that beta-carotene-loaded pumpkin and carrot, the vitamin K-packed white turnip and parsley root, kick in some vitamin C from the red paprika, finally add some iron and vitamin B6 from the potato, and potassium from the zucchini. Doesn’t this sound wonderful?

Another thing we love about root vegetable soup is that it’s very versatile ingredient-wise. You can actually use any kind of your favourite root vegetables: for example, why not try sweet potatoes in place of plain potatoes? Or experiment with the garnish: this time we served the soup with croutons, thyme and fresh chili, but it can be just as good with black olives, fresh dill, grated Parmesan, or even pine nuts.

I wouldn’t have said cream soups are very typical for Russian/Slavic cuisine, but vegetables like potatoes, white turnip, carrots and parsley definitely are very popular ingredients in Eastern European cooking.

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Borsch, The Tsar Of Soups

Borsch is absolutely the king, or better say the Tsar of soups in Russian/Ukrainian cuisine. It’s red, hot, spicy, garlicky, and only a spoon of sour cream (Smetana) can tame it!

You can never have too much Borsch: make it in a large saucepan and serve in hearty portions. Borsch can be stored in the fridge for 2 and more days,  it will just infuse more and more.
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Quick Chanterelle Soup

Chanterelle season in Latvia starts around early July, and we’ve been cooking a lot of them lately. The simplest way to cook these wonderful, aromatic mushrooms is just sauté them until golden brown, adding some finely chopped onions and seasoning with fresh dill. Or sauté them with a couple of tablespoons of sour cream, until they turn into a soft and mild sauce.

Chanterelle soup is not as rich in flavour as, say, porcini or even champignon soup. But it very summery, translucent and subtly infused with notes of fresh garlic. And it is quick and very easy!
Chanterelle Soup
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Are you curious to learn more about Eastern European cuisine? is a food blog run by two Russian-speaking women - a mother (Natalia) and a daughter (Alina) - living in Latvia. Natalia is a professional artist and Alina is the co-owner of a web directory of Russian-speaking businesses in Europe. We both cook and Alina writes posts and takes photos.
In our blog you'll find a range of (mostly tweaked&adapted) recipes from Russia, Eastern Europe, the Baltics, and former USSR. But we can't restrain ourselves from experimenting with other cuisines too :)
Stano is the guy behind the Slovak version of this blog. He is currently living and working in Latvia and is also known as the Man Who Makes Alina Eat A Lot Of Cakes, because he hardly ever eats cakes or pies she bakes. He doesn't have a sweet tooth, you see. Stano also provides us with traditional Slovak recipes - such as Halušky that he's been promising to make for 7 months now :) Just be patient - we're sure he will eventually do it!
Ivanka is the largest cross-cultural project Alina and Stano have been ever involved in:) We hope she will be a foodie too when she grows up!
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Priyatnovo appetita! (Bon appetit!)

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