Onion soup in Russian
4 servings
30 minutes
Onion soup in Russian is a simple yet surprisingly aromatic dish that warms the soul. The recipe is based on caramelized onions slowly simmered in butter to bring out their sweetness. Adding 'Druzhba' cheese gives the soup a delicate creamy texture and rich flavor. This soup is popular among tourists and hunters as it can be easily prepared even in camping conditions. In Russia, onion soup is not as widespread as in France, but its rustic simplicity and rich taste make it special. It is perfect for cold days, served hot and garnished with fresh herbs for added freshness. The ideal combination of richness, softness, and a hint of spiciness makes this soup an essential element of home comfort.
1
We put a pot of water on the fire and start peeling and cutting the onion. In camping conditions, it's just onion. At home, you can get fancy with shallots and leeks. But hunting, onion is just onion.
- Onion: 500 g
2
We put a piece of butter on a hot skillet and add the onion. We salt, pepper, cover with a lid, and move it to the edge of the fire (or reduce the heat to low). The onion should simmer for about 15 minutes.
- Butter: 70 g
- Onion: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Meanwhile, water is boiling in the pot. This is very good. You can take 2 pre-prepared 'Druzhba' cheese, chop them, and pour them into the pot. If you have a choice of cheese in the store, buy the thicker one. Thin cheeses tend not to dissolve at all. While the onion is frying, our task is to completely dissolve the cheeses in the boiling water. If we don't do this, a layer of burnt cheese at the bottom is guaranteed.
- Processed cheese: 2 pieces
4
Transfer the onion from the pan to the pot and keep it on medium heat for another 5-10 minutes. That's it. The soup is ready. Pour into bowls and sprinkle with chopped cilantro.
- Onion: 500 g