Best Frigid Russian Recipes

FRIGID RUSSIAN

Frigid Russian image

Make and share this Frigid Russian recipe from Food.com.

Provided by Vina7737

Categories Beverages

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces very strong freshly brewed coffee, frozen in an ice cube tray.
1 ounce Stolichnaya vodka
1 ounce Kahlua
1 ounce Creme de Cacao
1 ounce cream or 1 ounce half-and-half
1 tablespoon sugar

Steps:

Prepare coffee ahead and freeze in an ice cube tray.
In a blender, combine vodka, Kahlua, creme de cacao, cream, and sugar.
Blend to mix very well.
Add the frozen coffee cubes and blend until the drink is smooth.

Nutrition Facts : Calories 374.7, Fat 9, SaturatedFat 5.6, Cholesterol 31.7, Sodium 16.8, Carbohydrate 31.8, Sugar 30.9, Protein 0.8

SUMMER BORSCHT

Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Steps:

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

NINA'S RUSSIAN COLD BEET SOUP (KHOLDNYK)

Nina's Russian Cold Beet Soup (Kholdnyk) image

Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience.

Provided by Nina Capaccio

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h20m

Yield 5

Number Of Ingredients 7

Ingredients

4 cups fat-free buttermilk
1 cucumber - peeled, seeded, quartered lengthwise and diced
1 (15 ounce) can sliced beets with liquid
3 green onions, chopped
2 tablespoons chopped fresh dill
½ teaspoon salt, or to taste
2 tablespoons white vinegar, or to taste

Steps:

Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 19.3 g, Cholesterol 4 mg, Fat 0.2 g, Fiber 2.1 g, Protein 8.6 g, Sodium 577 mg, Sugar 15.4 g

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