Russian Cookbook

100 g root vegetables,
50 g butter,
20 g flour,
3 eggs,
5 cups vegetable stock or water,
50 g parsley, finely chopped
50 g dill, finely chopped
10 g horseradish, grated
Salt and pepper, to taste

Fry finely chopped vegetables briefly in butter. Add flour, eggs, stir till eggs are set. Add water, mix well and simmer for about 30-40 minutes. Add salt, pepper and grated horseradish. Serve cold with chopped parsley and dill.

1. Russian Vegetable Soup with Meatballs (Ovoshnoi sup s frikadelkami)
2. Russian Spinach and Root Vegetable Soup (Zelenie shchi)
3. Russian Boiled Beef with Hot Horseradish Sauce (Otvarnaya govyadina v khrene)
4. Russian cabbage soup with sausage (Kolbsniy sup s kapustoi)
5. Russian Yellow Pea Soup (Gorohoviy sup)

This entry was posted on Friday, January 22nd, 2010 at 11:41 am and is filed under Russian Soups, Russian Vegetable Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.