A great choice of soups in Russian cuisine is explained by the folk habit to have a soup meal at least once a day. Schi, borsch, rassolnik, botvinia, ukha, okroshka, solianka and many others has been a peculiarity of Russia since ancient times. Soups can be made on meat, fish, mushroom, vegetables or milk stocks. Thick nourishing soup, a complete meal-in-a-bowl. Serve with some thick slices of good crusty bread and butter.
- 1 tbsp vegetable oil
- 2 stalks celery, sliced
- 2 medium carrots, thinly sliced
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 kg. can diced tomatoes
- 300 gm can chicken broth
- 1-1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp sugar
- 1 cup small pasta (shells, macaroni, wagon wheels)
- 500 gm can white kidney beans, rinsed and drained
- 2 cups shredded fresh spinach
- Heat oil in large saucepan over medium-high heat. Saute celery, carrots, onion and garlic for 5 minutes.
- Stir in tomatoes, chicken broth, 1 soup can water for 28 oz. can tomatoes or 2 cups water for 19 oz. can tomatoes. Add basil, rosemary and sugar. Bring to a boil.
- Stir in small pasta shells or other small pasta. Reduce heat to simmer. Simmer over medium heat 10 minutes, stirring occasionally, or until pasta is tender.
- Stir in kidney beans and spinach and heat through, about 2 minutes. Ladle into soup bowls; sprinkle with cheese, if desired and serve immediately.