Russian Noodle Soup ~ Lopsha

All my photos for this post are being held hostage at Photobucket.

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 (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! If you want to see more yummy food, see what my mom was doing while I was making Lopsha, over at my sister’s blog.

 

The Molokans also make Maloshni Lopsha (Milk noodles) This recipe serves 30-40 people. Cut it down for your purposes. This Soup comes from my Recipes of San Francisco Russian Molokans cookbook that “Dear” and I received as a wedding gift in 1974.

 

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.

HT: Recipes of San Francisco Russian Molokans (for Maloshni Lopsha) , Bagdanov Family Recipes for Easy Lopsha

28 thoughts on “Russian Noodle Soup ~ Lopsha

  1. Pingback: Dinner at Mom's on Short Notice « Above the Clouds

  2. When I read the name of the soup in the title of your post I had to call my oldest daughter to come see!!

    “Lopsha” is a common word in our house as Olga told us the name she/they used for what we call “ramen noodles”, lopsha bwestra kahtalavaniyah(???), which means fast cooking noodles. I NEVER can say the whole thing, but we joke that it’s a very long name for such small noodles! Ha!

    Not only do I appreciate your posts and recipes, I appreciate the “connections” your heritage provides for me and my girls!

    Ellen back atcha: It makes me happy to know we can connect this way. Blessings! Nozdahroviyah!

  3. It was interesting to find your lapsha recipe. I too was once a Molokan, and after leaving it, I have never stopped cooking the great food gift I inherited! I can’t wait to see your borsche recipe. See if it’s anything like mine! Good things to you! Keep the recipes coming! luv ….
    Stenya

    Hi Stenya! Enjoy the recipes. I still want to do Kudrishky and Roulette. Enjoy and I’m glad you left a comment.

  4. Hello,

    I was looking for a recipe for shashlik and found you site. I grew up Molokan in LA as it seems many others have done. I often wished I’d gotten more of my mother’s recipes for russian dishes she make, like borsch. I saw yours and it’s clear there are many variations. I know my Mom diced the cabbage and there were lima beans in hers. Anyway. Did that SF Molokan recipe book have a recipe for regular lapsha? I never was fond of Moloshni lapsha. Yours is alright, I just wanted to see what the cook book says. I had/have relative in the Bay area and it might be more like what I was use to eating. I seem to remember it being make with meat (beef) at church and not chicken. Your recipe for shashlik is pretty much what I remember. I think my dad may have used worshestershire to season his.

    Thanks,

    Peter

  5. I was happy to see another decendent of the Molokan religion, on my father’s side, and love Lapsha. My Aunt is still involved in the church and she has a friend that makes the noodles, then she ships them to me. I shared some with my co-workers and now they are all hooked, especially their children. If you know of any place on the web where you can buy it please let me know, I am out and lost my Aunt’s contact info.

    I also have a co-worker whose family was in the same colony that my family is from, and he has a copy of the Los Angeles version of that book. It looks almost identical to the one from San Francisco. I had the privelegde of looking through it and seeing the names of my relatives, it was unbelievable.

    Happy Cooking!

  6. I’m so happy to find this site. I too was Moloken my family belonged to Big Church in California.
    Glad to find this site the San Franciso copy is a little different then the Los Angeles verson but glad to have found yours. Now I will be able to try my hand at some of the recipes.
    Thanks,
    Beverly

  7. Hello,

    Tonight I was looking through the different sites for Molokans and came across yours.
    I was surprised to see your receipe for lopsha. I have never seen it prepared that way. I grew up in Freeway Church. There and at home we made our lopsha by first cooking beef, usually a 7 bone roast , for say two hours, then skimming the broth and then adding the egg noodles and salt. My little sister who lives in Fresno has always made her own egg noodles and they are the best!

    Kimberly

  8. My grandmother gave me a copy of Recipes of San Francisco Russian Molokans and I cherished it! But when we moved the only box that did not make it to the final destination was the one that contained all my cookbooks and grandmother’s recipes! I was and still am heartbroken! Do you have any idea where I can obtain a copy of this wonderful cookbook? I am also looking for the Practical Cook Book, Selected Doukhobor and Quaker Recipes…..

  9. As like many of us I had married out, So I treasure all the old recipes from my Boonya and Jetha and try to teach them to my daughter……….D.naz

  10. My mother was president of The Women’s Circle at the Russian Molokan
    Church when she and other members collected recipes and edited the first and second cookbooks.
    I use the books faithfully as I sometimes need a little hint in preparing the food I grew up eating. Our children make peroshki and borsch,shashlik, etc. I am thrilled that they are continuing the traditions.

    Manya

  11. Oh my goodness, my uncle used to make this all the time. I remember this well. we would sneak it as kids when he wasn’t looking. he was my great uncle Michael keseloff we live on Potrero hill in San Francisco. My moms family came from Russia back in 19o5 that bought this house in 1913 which my mom still lives in..we also have this Russian cook book..but I have been looking for my grandmothers Pirozhki..Mom says she put sour cream in the dough and I only remember buying the cake yeast at the corner store and watching the dough rise and her filling was beef and cabbage together. and she made a fruit version with apricots and they were brushed with milk and baked in the oven.. i’m glad to have found this site

  12. hello, i live in whittier and have seen many molokans and wondered about their ways…i am jewish and was happy to see they eat kosher..also, i am a cook(as work) and love love love russian cuisine and would love to have some recipes i can make at home…my favorite is pyrizhky! in return i can offer some israeli recipes 🙂

  13. My Dad still lives on Wisconsin St & 22nd. I was there last week. Could have passed each other on the street!

  14. I was Molokan too and married out a couple of years ago. I went to Blue Top. My mom just sent me lapshaw noodles and I was looking for a Moloshni Lapshaw recipie because she didn’t have one. I am so glad I found this website and can make lapshaw that I haven’t had in years!!!!!

  15. My grandparents were members of the Russian Molokan Church in SF. I grew up eating homemade lapshaw and borsht. I would like to find the recipe for borscht the way they made it at the church. Does anyone have the recipe?

  16. Really glad I found this site. My mother Jean Rudemetkin grew up in the Heights, and went to the Molokan church. She married out, and then died when I was 5. Spent many weeks, and months with my aunt and uncle the Susoeoff family in Downey. Miss her cooking, rest her soul. Would love to connect with any one who has any secret recipes from that clan! I kept Russian heritage named my daughter Tania,Thank You for this great tidbit!!!

  17. Love seeing all these former Molokans on here commenting! I grew up Molokan, but am now ne-nash! Ha. My uncle was the preacher at Blue Top but we went to Monterey Park.

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