Homemade Russian Soup

This Simple Russian Soup recipe is classic food. The soup is loaded with seasoned meat, potatoes, noodles and vegetables. The soup is very easy to organize and is loved by kids and adults alike.

This easy Russian soup recipe is amazing. Loaded with seasoned meat that's so flavorful and tender, potatoes and sauteed vegetables, the soup is such a treat. The added angel hair pasta gives it a texture you normally wouldn’t expect in soup and luxury food at its finest

Homemade Russian Soup
Homemade Russian Soup

Have you ever seasoned meat for soups? If you haven’t, I promise you, once you give this recipe a try, you’ll never cook soup without seasoning the meat. Though the seasoning is super simple and consists of salt, pepper, garlic and a herb, the feel and flavor it gives the meat is phenomenal.

The seasoning penetrates deep into the meat resulting is that the most tender meat and full of such a lot flavor. you would like to offer the meat a minimum of 2 hours once the seasoning has been added but it can stay refrigerated up to five days. I always have seasoned meat in my refrigerator for soups.

Homemade Russian Soup


  • 3/4 lbs chicken, thighs or breast, cut into bite-zed pieces
  • 12 cups water (or water and chicken broth)
  • 1 Tbsp unsalted butter
  • 1 tsp oil
  • 1 small onion, finely chopped
  • 1 large carrot, grated
  • 5 medium potatoes, cubed
  • 1/2 red pepper, sliced
  • 6 oz angel hair pasta
  • 1 ½ tsp Vegeta (or favorite seasoning)
  • 1 ½ tsp salt
  • ¼ tsp ground black pepper

chicken seasoning:

  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 bay leaf, broken into pieces
  • 2 garlic cloves, thinly sliced


  1. Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep covered and refrigerated until ready to use.
  2. In a large pot, bring water to a soft boil. Add the seasoned chicken and cook over medium/high heat for about 10 minutes, removing any impurities that rise to the top.
  3. Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and oil until onions are tender.
  4. Shred the carrot and add to the onions, saute until carrots are tender, stirring frequently so the carrots don't burn. Once sauteed, at to the soup.
  5. Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.
  6. Slice red pepper into thin strands. Break the pasta into small pieces. Add the pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.
  7. Remove the soup from heat and add desired chopped herbs.
  8. Enjoy.

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