Soup Recipes Page 2
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Belorussian Cold Borshch
Cold borscht is a simple and delicious treat that is usually consumed in hot weather.
Vegetable Chowder
This recipe comes from The American Family Cook Book, published in 1963.
Egg Soup
This classic, comforting Egg Soup is elegant in its simplicity.
Borshchok
This is a beet soup that is simpler than your traditional Borscht.
Vegetable Soup
Lima beans thrive in warmer climates, and they're packed with B vitamins.
Purée Jackson
The word “purée” originates from the French verb “purer,” meaning “to strain” or “to purify.”
Belorussian Borshch
This iteration of Borscht comes from The Russian Cookbook, published in 1967.
Vegetable Broth (II)
This light and refreshing broth is a perfect base for soups, but it can also be enjoyed on its own.
Vegetable Broth (I)
This is the first version of vegetable broth from The American Family Cook Book (1963).
Barszcz
The name “Barszcz”' originates from the Old Slavonic term “borsht,” meaning “hogweed.”