Okroshka
3 ea hard boiled eggs, 4 ea boiled peeled potatoes, 2 ea cucumbers, 300 g boiled meat, 3 tb chopped spring onions, 1 c sour cream, 1 l Kvas, salt and sugar to taste, pepper.
Chop all ingredients in 1/4 inch dices, add salt, sugar andspring onions. Stir very well. Put in the fridge for 1-2 hours.Add Kvas, sugar, salt on your taste, sour cream. Don't pour allKvas and sour cream if you are not sure you will eat everything."Okroshka" is kept very well in the fridge without Kvas duringseveral days."Okroshka" is served chilled down with greens.

Borsch
Beef (with or without bones) - 400, gred beets -700 g ( 3 average ones), cabbage -200, gpotatoes - 200 g (4 little ones), carrots - 100 g ( 1 little one), onions - 100 g ( 1 average one), tomatoe paste - 50 g or 2 tomatoes, vinegar - 1 teaspoon, salt and pepper on your taste, parsley, dill and spring onions .
Preparing meat broth: Put beef into a large saucepan and cover with 3 l coldwater. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours. Simmering red beets: Melt 1 tablespoon margarine in a saucepan. Cut red beets into thin sticks and add them into the cooking pot. Add tomato paste or slicedtomatoes. Simmer at low heat for 1 hour. If there is not enough liquid,add some broth. Add vinegar. Pan-frying vegetables: Melt 1 tablespoon margarine in a frying pan. Add chopped onions and carrots cut into thin sticks. Cover and saute for 15 minutes, stirring occasionally. Heat broth to boiling. Add chopped cabbage and potatoes cut into bars. Cook for 5 minutes. Add saute and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt, black pepper.If yoy like garlic, you can add about 5 g grated garlic, it is supposed to be in borsch. I don't like it and never add it here.Borsch is served with sour cream.

Ukha
400 g small fishes, 300 g pike-perch, 300 g burbot6 ea small potatoes, 3 ea small onions, 1 ea parsley root, 1 1/2 l water, pepper, salt, parsley, dill, spices.
Clean small fishes, put in gauze and tie up. Pour cold water over, bring to boil, take froth away, add 1 onion, parsley root, salt, bay leaf, and leave on a very low heat for an hour. Take the gauze with fishes out. Put chopped potatoes, green parsley and boil until potatoes are ready. 15 minutes before soup is ready, put fish slices in it. Ukha, decorated with greens, is served with Vodka.

Zelyonye Schi (Green Schi )
2 lb Sorrel or 1 lb Endive w/ juice of 3 lemons and 1 lb Spinach washed and dried, 2 1/4 qt Beef stock, 2 ea Onions, 1 ea Carrot, 1 1/2 ts Salt, 2 ea Potatos peeled1 tb Dill fresh & chopped1 tb Scallions chopped1/2 c Heavy cream, 4 ea Eggs hardboiled & sliced, 1/4 c Sour cream .
Bring the beef stock to a boil in a large pot. Add the onion, salt, & sorrel (or spinach & endive & lemon juice). Cube the potatos into 3/4" cubes and add to pot. Cook for 10 minues. Reduce heat and simmer for 1 hour. Remove from heat and place into a large tureen and stir in the cream, add the dill. serve and garnish with a dollop of sour cream & slices of egg. *NOTE: This better made with sorrel than endive but I have seen kale with spinach used as well instead of sorrel.