11 Eastern European Soups to Keep You Warm All Winter

Borscht, pelmeni, and beyond

Published on March 8, 2018

From borscht and dumpling soups to stews and hearty grilled meats, these recipes will keep your hearts warm and fuzzy.

Russian Sweet and Sour Beef Soup (Solyanka)

A mix of fresh and cured beef and pork gives this classic sweet and sour soup heft. This recipe first appeared in our March 2013 issue, along with Leah Koenig’s article Purifying Pleasures. Get the recipe for Russian Sweet and Sour Beef Soup (Solyanka) »

A Colorful Bright Pink Soup

Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, this beet-based soup is the quintessence of good Eastern European cooking. Get the recipe for Classic Borscht»

Hungarian Goulash

The recipe for this hearty, savory soup comes from Katalin Bánfalvi, author Carolyn Banfalvi’s mother-in-law, who lives in the village of Bõny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Get the recipe for Hungarian Goulash »

Add Some Chicken and Vegetables...

There are as many versions of the Russian beet soup borscht as there are cooks. In Galina Belogubova’s vibrant version, shredded beets and carrots are cooked with grape tomatoes and chicken for a satisfying main-course soup. Get the recipe for Chicken-and-Vegetable Borscht »

Or Salmon for Your Omega-3s

Salmon has been a pillar of Russian cuisine for centuries. In lean times, all parts of the fish went into the soup, say Glenn R. Mack and Asele Surina in their book Food Culture in Russia and Central Asia. But in “more prosperous times [they] were strained out to make a clear broth”. Get the recipe for Ukha Soup»

Pelmeni Dumplings in Chicken Broth

Ground pork-and-garlic-filled dumplings add soul-comforting richness to a simple chicken broth in this Siberian soup. Get the recipe for Pelmeni Dumplings in Chicken Broth »

Russian Chicken and Dumplings Soup

Sesame oil and cilantro soup up this Russian classic with an eye on Japan. Get the recipe for Russian Chicken and Dumplings Soup »

Duck Borscht with Fermented Tomato Sauce

Beef Stroganoff

This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine (browning meat to make a pan sauce was not a Russian technique)—no surprise in a country whose wealthiest sent their chefs to train in France. The sour cream, however, is distinctly Russian. Get the recipe for Beef Stroganoff»

Khashlama (Veal and Sour Plum Stew)

Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region. Get the recipe for Khashlama (Veal and Sour Plum Stew»

When my parents emigrated from the Soviet Union to the U.S. in 1975, it didn’t take them long to assimilate, something they were eager to do. Among our Russian friends, they were always the most “American,” whether it came to their impressive command of English or the fresh, light way we ate at home. There were a few homeland favorites, however, that Mom kept in her repertoire. Perhaps the most beloved was borscht. Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking. Hearty yet fine-tuned, dramatic in color yet humble in its ingredients, borscht, unlike my family, remains unapologetically Russian —Gabriella Gershenson