Russian Frikadeller Soup Meatball Soup

For another iconic soup, try my traditional borscht recipe! Every time I try to recreate my mum’s recipes I think that I am forgetting something. There is just no way that a handful of very ordinary ingredients can create such delicious flavour! And every time I come back to realisation that simplicity in combination with quality ingredients are the foundation of good food. This Russian frikadeller soup is no exception. The word ‘frikadeller’ doesn’t sounds very Russian and it is not. The word means ‘meatball’ and actually has a Danish origin. The soup, however, is as Russian as vodka, and is known as ‘soup s frikadelkami’ to many dwellers of the former USSR! It was my favourite soup growing up mostly due to the tasty meatballs!

Russian soup recipes

It’s taken me a few years to get over an aversion to eating soups. Too much exposure too early has left me a bit scarred. Growing up with soup every day for lunch ruined it for me. So as soon as I became responsible for my own lunches, I stopped eating soup altogether. And it’s a real shame because soup is so good for us. It’s healthy and it’s filling as long as you don’t overload yours with things like cheese! Soup plays a huge role in the Russian cuisine and the food of other countries in Eastern Europe for the very good reason that they are cheap and nourishing. And the poor peasant of centuries past, soup was always a great way to make a small amount of meat go a long way. Frikadeller soup may be less famous that other varieties from the region, but hopefully this will get you excited by some of the other amazing options:

Borscht – the legendary Ukrainian beet soup Shchi – a Russian cabbage soup similar to borscht but without beets Summer Sorrel Soup – a light and vegetarian soup loaded with vibrant greens Pelmeni Dumpling Soup – a wonderful alternative way to use these hearty dumplings

Russian meatball soup

Soups are one of the easiest things to cook. They are very forgiving as they do not require a lot of cooking skills. Making soup was what got me started in the kitchen when I was young! This meatball soup is another recipe that is easy to make while still being good for you. I’ve made this recipe with extra lean pork and beef to reduce the calories even more! As you can see from the photo above, the ingredient list for this Russian soup is quite short. However some love has been put in the meatballs, which is why the soup tastes so good. I usually make this soup when I have leftover meat from making stuffed peppers or cabbage rolls, which was exactly the case a couple of days ago. I made stuffed peppers but didn’t use up all the stuffing. Making your own mix only takes 5 minutes and you can double or triple the recipe to freeze for the future. This kind of planning ahead is what saves me most of the nights when I am too tired or too busy to cook a meal. When you have a meatball mixture ready, the soup itself only takes about 30 minutes to make. And who wouldn’t want to sit down to a bowl of this homemade goodness!

Serving suggestions

A dollop of sour cream can be added to make the broth a little creamier, with a sprinkling of fresh black pepper. This is a hearty soup, so eats more as a main than a side dish. All it really needs on the side is a piece of crusty bread or pillowy dinner roll. Or try your hand with rye bread for a full Eastern European experience, especially with pickles on the side. But I know that some of you might miss the ‘soup and sandwich‘ experience. A lighter side is going to match best, so get creative with something like Ham and Cheese Puffs with Asparagus or Puff Pastry Tomato Tart.

Storage and leftovers

This Russian meatball soup can be stored for up to 5 days in a refrigerator. It may get a bit thicker as the potatoes release starch, so don’t be afraid to add a splash of water or chicken broth when reheating it. It can also be frozen for up to 3 months. Let it cool down to room temperature before freezing. Take it out of the freezer the night before you plan to use and let it defrost completely before reheating. Heating up leftovers is best done in a microwave, but I prefer using a saucepan on the stovetop. Cover the pan and use medium-high heat until the meatballs and potatoes are hot all the way through.