The Russians have a soup meal at least once a day. Schi, borsch, rassolnik, botvinia, ukha, okroshka and solianka has been a peculiarity of Russia since ancient times. Soups can be made on meat, fish, mushroom, vegetables or milk stocks.

How about a plate of Russian borstch? Nothing can warm your heart and stomach better than this traditional soup meal.
Ask Anastasia Web Ludmila to make it for you!

Ingredients:
3/1/2 c canned tomatoes
5 or 6 med. size potatoes cut in halves
1 large carrot cut fine
1 small peeled beet
black pepper & salt to taste
1 small onion chopped butter
4 c shredded cabbage
¾ c sweet cream
½ c fresh green pepper chopped
2 tb fresh or dried dill
1 celery chopped fine
2/1/2 qts water
1/1/2 c diced potatoes

Put water to boil in large kettle. Add 1/2 c canned tomatoes. Drop in boiling water 5 or 6 med. size potatoes, chopped carrot and the beet. Add 3 tb butter in frying pan. When melted add chopped onion, cook tender but do not brown. Add 3 c canned tomatoes and let simmer with onion and butter until a thick sauce. Into a separate frying pan put 2-3 tb butter to melt. Add 2 c shredded cabbage and fry. Cook tender but do not brown. Shred another 2 c to add later to the borstch. When potatoes are tender remove them to a bowl. Add 2 tb butter, mash well, then add ? c sweet cream and mix well and set aside.
Add 1/1/2 c diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the onion-tomato-sauce, then add the cooked cabbage, and the potato-cream mixture. Add 3 tb butter to the borstch. Stir well.
Add fresh chopped fine green pepper. Add 3 tb fresh or dried dill. Remove beet, one hour later after borstch is ready.
Borstch is ready to serve. Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter. Yummy, enjoy...

Kasha is a traditional Russian dish. Kashas are made from various groats with meat, fish, liver, mushrooms, and onion. It was impossible to imagine Russian cuisine without kasha, there is a proverb: "You can't feed a Russian without a kasha".
Try real Russian kasha! It is very healthy and nutritious food.

Anastasia Web Ludmila from Volgograd will surely do a first-class job making this traditional Russian meal for you.

Ingredients:
3 glasses (3 1/2 cups) water
1.5 glasses (1 3/4 cups) buckwheat
6 to 7 tb vegetable oil

Sort out the buckwheat, sift flour dust, pour in water, close by a cover and boil over high heat. When it starts boiling, reduce the heat twice and keep boiling for 10 minutes until the kasha is getting thick, then turn down the heat again and simmer for 5 to 7 minutes until the water evaporates completely. Take the kasha from the heat and put under a warm cloth for 15 minutes. Put diced lard on a frying-pan and sauté until golden-brown melting the entire lard down. Pour the ready kasha with crackling.

Russian pancakes

Have a taste of Anastasia Web Ludmila's special - true Russian bliny!

Ingredients:
4.5 glasses (7 cups) flour
4 glasses (4 1/2 cups) milk
25 g (1 1/2 tbsps) yeast
25 g (1 1/2 tbsps) butter
100 g (1/2 cup) cream
2 eggs, 2 tsps sugar
1 tsp salt

Dissolve half the flour, the yeast and butter in milk and let it rise. Beat up the dough, add the rest of the flour, salt and egg yolks ground with sugar. Beat again, add the beaten egg whites and cream, let the dough rest and then begin to bake.