This soup (Lopsha) is made in huge quantities for Molokan Church Dinners. I have recipes to serve 200-250 people. They make their own noodles using 20 dozen eggs, 60 lbs. flour and 1 lb. salt, then make a stock from 35 lbs. of soup bones and 350 lbs of choice (kosher) beef. Usually Lopsha is served at funerals and Borscht (recipe coming soon) is made for Weddings. This is basic Russian Peasant Village Fare. I’m giving you a very simple quick recipe that you should enjoy. My family is not Molokan anymore (we left the church in the ’60’s) We still have relatives and friends that are a part of this group.
All you’ll need is store bought (or home made) Chicken Broth and Jewish very fine egg noodles. ( Manischewitz or similar)
Bring the Broth to a boil.
Add as many noodles as you like, but remember they expand while cooking. When the noodles are cooked the Lopsha is ready. Adjust your noodles as to how thick you like your Lopsha. If your soup gets too thick for your liking just add some more broth.
If you want a little more interest in the soup you can add cubed potatoes and carrots to the broth to cook them before you add the noodles. If you want those carrots and potatoes to be a lot tastier saute them in a little olive oil, salt and pepper before you add them to the broth. Happy memories!
Molokans also love these noodles cooked with milk and they are called Maloshni Lopsha.Maloshni Lopsha (Milk noodles)
1-1/2 gallons milk
1 quart half and half
1 tsp. salt
2 tsp. sugar
1-1/2 “chashki” noodles (about 5 LARGE handfuls)
Using a 2-1/2 gal. double boiler (another good reason to cut the recipe…who has a 2-1/2 gallon double boiler??), heat the milk and half and half till it forms bubbles. DO NOT LET IT BOIL. Now add the salt and sugar and stir well. Start adding the noodles, a handful at a time, stirring often. Simmer gently for 1/2 hour. Turn flame off and cover. Let stand in double boiler till it thickens (about 30-45 min.) and serve.
1-1/2 gallons milk
1 quart half and half
1 tsp. salt
2 tsp. sugar
1-1/2 “chashki” noodles (about 5 LARGE handfuls)
Using a 2-1/2 gal. double boiler (another good reason to cut the recipe…who has a 2-1/2 gallon double boiler??), heat the milk and half and half till it forms bubbles. DO NOT LET IT BOIL. Now add the salt and sugar and stir well. Start adding the noodles, a handful at a time, stirring often. Simmer gently for 1/2 hour. Turn flame off and cover. Let stand in double boiler till it thickens (about 30-45 min.) and serve.
ellen b. hopes you enjoy these recipes! Blessings..
HT: Recipes of San Francisco Russian Molokans (for Maloshni Lopsha) , Bagdanov Family Recipes for Easy Lopsha
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