Russian soups

Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Okróshka ( ) is a cold soup of Russian origin, which probably originated in the Volga region.

Shchi (, sometimes transliterated as šči) is a Russian-style cabbage soup. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (). In the past, the term sour shchi was also used to refer to a drink, a variation of kvass, which was unrelated to the soup.

Solyanka (; initially selyanka; , ) is a thick and sour soup of Russian origin. It is a common dish in Russia, Ukraine, Belarus, the Baltic states, and other post-Soviet states and other parts of the former Eastern Bloc. It was one of the most reliably available dishes in East Germany ().

Ukha ( ) is a clear Russian soup, made from various types of fish such as bream, wels catfish, northern pike, or even ruffe. It usually contains root vegetables, parsley root, leek, potato, bay leaf, dill, tarragon, and green parsley, and is spiced with black pepper, saffron, nutmeg, and fennel seed. Fish such as perch, tench, sheatfish, and burbot are sometimes used to add flavour to the soup. The roots of the soup originated in the culture of the Russian Cossack steppe riders and the soup is mostly associated in Russia with the Don region.

Eastern European dish

Rassolnik ( ) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variant of rassolnik also exists, usually made during Lent. The dish is known to have existed as far back as the 15th century, when it was called kalya. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukraine (as rozsoljnyk) and Belarus (as rasoljnik). A similar dish is common in Poland, where it is known as zupa ogórkowa (literally 'cucumber soup').

Zatiruha (sometimes zatiukha or zatirukha) is an Eastern European soup with handmade noodles. It is a type of paste soup or flour soup. The name comes from the verb ("to rub"); the noodles are made by rubbing floury hands together to form pellet-like dumplings or noodles. It is considered a peasant dish. In Belarus, the dish is known as zatsirka, in Ukraine as zatirka, and a similar dish called umach ashi is known in other countries. In Polish, the dish is known as zacierki (in plural form) and is usually served as a milk soup.