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. Last Updated: 07/27/2016

Red Soup

Courtesy of Stary CherdakRed soup
Stary Cherdak's chef Mikhail Galeyev shares a soup recipe from the restaurant's Lenten menu.

Prepare a liter of vegetable bouillon containing:

1 onion
1 carrot
celery
1 leek
parsley, dill
laurel leaf and pepper to taste


Boil the vegetable bouillon for 30 minutes and leave to stand for half a day.

Next, fry the following in vegetable oil:

30g red onion
200g freshly chopped red pepper
8g garlic


Pour the bouillon over the fried mixture. Add 40g olive oil and 30g Worcester sauce. After boiling, add 300g canned red beans and 400g grated canned tomatoes in their own juice.