5 Traditional Russian Soups You Must Try This Winter

traditional russian soups

Traditional Russian soups are the perfect food during cold winter months. Made to be hearty and satisfying. These soups will nourish your body and warm up your soul, and some can even heal the hangover. Food is one of the main characteristics of a culture. Through food you can glimpse into the past and get the taste of the present.

Traditional Russian soups are your entry point to the rich world of Eastern European cuisine. Besides borscht, probably the most famous Russian soup, there are 5 nations’ favorites that you should make this winter.

Grab a spoon and dig in!  

5 Traditional Russian Soups


Olga’s Flavor Factory

The tangy shchi is one of the most popular Russian soups. There is an old Russian saying “Shchi and kasha food is ours.” which shows just how important this soup is to their culture. The main ingredient in the shchi is grated cabbage, usually that is fermented cabbage rather than fresh. Along with the cabbage, there is also onion, grated carrots, and cubed potatoes. Other ingredients vary depending on what you have on hand or what you want your soup to taste like. There are countless different recipes for shchi and every cook has their own variation. So the soup can be made with mushrooms, sorrel, spinach, any piece of meat, any fish, or beans for a vegetarian and vegan version. 

Try this delicious and simple shchi recipe from Olga’s Flavor Factory.



Let’s Eat Together

Rassolnik is the soup you’ll want to have if you’re having a hangover or are pregnant in 1st trimester. Because its main feature is pickles. Pickles are a known cure for hangover and the number one craving at the beginning of the pregnancy. Soup has its name from the word rassol, it is the word for brine in Russian. To make rassolnik you’ll need pickles and pickle juice, barley, beef, or chicken meat (you can use red kidney beans to make it vegetarian), potatoes, carrots, and onion. Cooked soup is served with a dollop of sour cream and a sprinkle of chopped fresh dill or parsley.

You’ll not regret making this recipe for rassolnik from Let’s Eat Together.


Creamy Karelian fish soup

karelian soup
Russia Beyond

This little-known creamy fish soup is a gem of traditional Karelian cuisine. Coming from an area that borders with Finnland this delicious soup is a cousin to a more famous lohikeitto. Salmon, potatoes, cream, and dill are a winning combination that makes this soup taste just heavenly. It’s easy to make, requires only 6 ingredients, and it’s really filling so it’s a perfect food on a cold rainy day. 

There are countless recipes but we like this one because it keeps it simple without sacrificing the taste. If you decided to give it a try then definitely try this recipe from Russia Beyond.



The Endless Meal

It can’t get any more Russian than solyanka. An unusual combination of ingredients creates a rich soup bursting with flavor. No wonder it’s so popular in Russia as well as most of Eastern Europe. There are three versions of solyanka, meat, fish, and mushroom solyanka. To make a classic meat solyanka you’ll need olives, capers, pickles, multiple types of meat (bees, ham, bacon, sausages…), potatoes, onions, broth, tomatoes. For fish solyanka replace meat with 2 or 3 different types of fish, and all other ingredients remain the same. And finally, there is mushroom solyanka.

Here is a wonderful recipe for meat solyanka from The Endless Meal.


Milk soup 

milk soup
Alyona’s Cooking

Russian milk soup is like rice pudding but with pasta. It was a popular breakfast for kids in the olden days. It’s one of those foods that you either love or hate. It’s supposed to be sweet, warm, and comforting. And for many, it is just that. To make a basic milk soup you need only three ingredients. Those are milk, pasta, and sugar. To make it extra special add some cinnamon, butter, and chopped walnuts. Or melt some chocolate in the soup, mmm chocolate soup.

Anyway, if you’re wondering how to cook pasta in the milk here is the basic recipe from Alyona’s Cooking.


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