#sovietcooking

This cold soup from the Soviet era is a great way to cool off on hot summer days. When you mix grated beets with creamy yogurt and fresh herbs, you get a delicious flavor.

Ingredients: 2 large beetroots, peeled and grated. 2 cups plain yogurt. 2 cloves garlic, minced. 1 cucumber, diced. 1 tablespoon fresh dill, chopped. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine grated beetroots, yogurt, minced garlic, diced cucumber, chopped dill, and lemon juice. Season with salt and pepper to taste. Mix well until all ingredients are evenly combined. Cover and refrigerate for at least 2 hours to chill and allow flavors to meld. Serve cold, garnished with additional dill if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

A hearty and flavorful Russian fish soup, packed with mixed seafood, vegetables, and aromatic spices. This recipe is reminiscent of traditional Soviet cooking, perfect for warming up on chilly days.

Ingredients: 500g mixed seafood such as shrimp, mussels, and squid. 2 large potatoes, peeled and diced. 1 onion, finely chopped. 2 carrots, diced. 2 tomatoes, chopped. 1 bell pepper, diced. 2 cloves garlic, minced. 1 bay leaf. 1 teaspoon paprika. 1 teaspoon dried dill. Salt and pepper to taste. 2 tablespoons vegetable oil. 4 cups fish or vegetable broth. 1/4 cup chopped fresh parsley, for garnish.

Instructions: In a large pot, heat vegetable oil over medium heat. Add onions, carrots, bell pepper, and garlic. Saut until softened, about 5 minutes. Stir in potatoes, tomatoes, paprika, dried dill, bay leaf, salt, and pepper. Pour in fish or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender. Add mixed seafood and cook for an additional 5 minutes, or until seafood is cooked through. Remove bay leaf and discard. Serve hot, garnished with chopped fresh parsley. Enjoy your taste of Soviet cuisine!

Prep Time: 15 minutes

Cook Time: 25 minutes