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Travel Guide 2   >   Europe   >   Russia   >   Recipes

   
 

Russian Recipes


Russia is well-known for its agriculture, and most traditional Russian dishes stem from this heritage. Additionally, Russian cooks have taken influences from the country's historic neighbours such the Ottoman Empire and Persia, and this "Eastern" influence can be seen in many dishes.
  • Many cereal crops, including wheat, rye, millet and barley are grown in the rich Russian soil, and these provide the raw materials for breads, pancakes, kvass (a weakly alcoholic "bread drink") as well as bread and vodka.

  • Vegetables include beet, carrots, cucumber, potatoes, rutabagas (yellow turnips) and turnips.

  • Berries, mushrooms and honey are also used, as are meats, poultry, fish and game.
Soups form a very important part of the Russian diet. Russian soups include:
  • Borshch - The Russian version of borscht. It is a vegetable soup that is primarily made from bets, although meat, cabbage and potatoes are often added.

  • Shchi - Russia's traditional cabbage soup. This soup comes in many varieties, for example their is a poor-man's version made from only cabbage and onions, and richer versions which add additional ingredients such as meat, carrots, parsley, spices and herbs, as well as apples, smetana (Russian sour cream) or pickle water.

  • Soljanka - This is a thick soup with a sour spicy flavor. The dish always contains pickled cucumbers, and may also include cabbage, cream, dill and salty mushrooms. Mushrooms, meat or fish are also present in the soup.

    Soljanka

  • Okroshka - This traditional Russian soup is made from kvas (the Russian bread drink), and served cold. There are several varieties of this soup, respectively based around fish, meat or vegetables. In all cases the soup is made from a combination of neutral-tasting vegetables such as carrots, cucumbers, potatoes, rutabagas (yellow turnips) and turnips, together with green onions and other spicy vegetables such as celery,chervil, dill, parsley or tarragon. Spices are often added to the soup, and these may include black pepper, mustard or pickled cucumber.

  • Teur - This soup is very similar to okroshka, however it is made using bread instead of vegetables.

Some other popular Russian dishes include:
  • Studen (Kholodets) - This is jellied meat (pork or veal) made using spices and a small amount of added vegetables. The meat is boiled for a long-time and the chilled. This dish can be used as a garnish for other dishes, or may be eaten cold, in the latter case it is served with horse radish, mustard or smetana (Russian sour cream).

  • Pirozhki - This dish is similar pie. It is a bun stuffed with a cooked filling. Most fillings include chopped hard-boiled eggs as well as other ingredients. The other ingredients may be mashed potatoes and sour cream, chopped boiled meat, or fish sautéed with onions.

  • Blini - Blini is one of the better known dishes outside of Russia - they are thin pancakes, made from wheat or buckwheat, which are usually served topped with caviar or sour cream (but never both).

  • Katlyeti - These are small meatloves made from beef or pork that are cooked by pan-frying.

  • Shashlyk - Shashlyk is the Russian version of shish kebab (a kebab made using alternating slices of meat and onions) Although not brought into the country until the 19th century, it soon became a popular dish, and remains a popular street food throughout Russia.

    Shashlyk being cooked

Additionally, beginning in the 18th century during the reign of Catherine the Great, Russian began to open to the West. Most noteably, many Russian noble households brought chefs and other household staff from France, resulting in a new Franco-Russian cuisine - which includes many of the most famous "Russian" dishes now known around the world:
  • Veal Orloff - This dish was created by Urbain Dubois, who was the chef to Prince Orloff (the Russian ambassador to France). A braised loin of veal is cut thinly into slices, and then the slices are restacked with layers of pureed mushrooms and onions inbetween each slice. The dish is then topped with white sauce and cheese, and browned in the oven.

    Beef Stroganoff
  • Beef Stoganoff - Although the exact origins of this dish remain obscure it is believed to trace its roots to the 19th century. The dish consists of sautéed pieces of beef served in a sauce with sour cream.

  • Sharlotka (charlotte russe) - This dessert was created by Marie Antoine Carême, the chef to Czar Alexander I. A mould is lined with lady fingers (small light sponge cakes, each about the size of a finger), and then filled with Bavarian creme, which is a type of thick custard (it is thickened using gelatin).
Here are some recipe books and cookbooks for Russian food:


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Books about Russian Cooking and Recipes


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Beyond the North Wind: Russia in Recipes and Lore [A Cookbook]

By Darra Goldstein

Ten Speed Press
Released: February 4th, 2020
Tan Hardcover (320 pages)

Beyond the North Wind: Russia in Recipes and Lore [A Cookbook]
List Price: $37.50*
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Description:
Beyond the North Wind: Russia in Recipes and Lore [A Cookbook]
  • Manufacturer: Ten Speed Press
  • Brand: Ten Speed Press
  • ISBN: 0399580395
  • EAN: 9780399580390
Details:
  • Hardcover
  • Format: Illustrated
  • Edition: Illustrated
  • Number of Pages: 320
  • Author: Darra Goldstein
  • Publication Date: February 4th, 2020
  • Release Date: February 4th, 2020
Physical Description:
  • Size: 10.26 Inches by 8.24 Inches by 1.22 Inches
  • Weight: 2.69 Pounds
  • Color: Tan
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Kachka: A Return to Russian Cooking

By Bonnie Frumkin Morales

Flatiron Books
Released: November 14th, 2017
Hardcover (400 pages)

Kachka: A Return to Russian Cooking
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Description:
Kachka: A Return to Russian Cooking
  • Manufacturer: Flatiron Books
  • Brand: Flatiron Books
  • ISBN: 1250087600
  • EAN: 9781250087607
Details:
  • Hardcover
  • Format: Illustrated
  • Edition: Illustrated
  • Number of Pages: 400
  • Authors: Bonnie Frumkin Morales, Deena Prichep
  • Publication Date: November 14th, 2017
  • Release Date: November 14th, 2017
Physical Description:
  • Size: 10.3401368 inches by 8.31 inches by 1.1799189 inches
  • Weight: 3.1 Pounds
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Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives"

By Elena Molokhovets

Indiana University Press
Released: July 22nd, 1998
Paperback (704 pages)

Classic Russian Cooking: Elena Molokhovets  "A Gift to Young Housewives"
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Description:
Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives"
  • Manufacturer: Indiana University Press
  • Brand: Indiana University Press
  • ISBN: 0253212103
  • EAN: 9780253212108
  • PartNumber: 32 b&w photos
Details:
  • Paperback
  • Number of Pages: 704
  • Author: Elena Molokhovets
  • Publication Date: July 22nd, 1998
  • Release Date: July 22nd, 1998
Physical Description:
  • Size: 1.29 Inches by 10.01 Inches by 7.01 Inches
  • Weight: 2.33028610934 Pounds
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Russian Cookbook: Traditional Russian Recipes Made Easy

By Grizzly Publishing

Grizzly Publishing Co
Released: March 31st, 2020
Hardcover (126 pages)

Russian Cookbook: Traditional Russian Recipes Made Easy
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Description:
Russian Cookbook: Traditional Russian Recipes Made Easy
  • Manufacturer: Grizzly Publishing Co
  • Brand: Grizzly Publishing Co
  • ISBN: 1952395437
  • EAN: 9781952395437
Details:
  • Hardcover
  • Number of Pages: 126
  • Author: Grizzly Publishing
  • Publication Date: March 31st, 2020
  • Release Date: March 31st, 2020
Physical Description:
  • Size: 9.0 Inches by 6.0 Inches by 0.38 Inches
  • Weight: 0.7495716908 Pounds
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Beyond Borscht: Old-World Recipes from Eastern Europe: Ukraine, Russia, Poland & More

By Tatyana Nesteruk

Page Street Publishing
Released: March 31st, 2020
Paperback (176 pages)

Beyond Borscht: Old-World Recipes from Eastern Europe: Ukraine, Russia, Poland & More
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Beyond Borscht: Old-World Recipes from Eastern Europe: Ukraine, Russia, Poland & More
  • Manufacturer: Page Street Publishing
  • Brand: Page Street Publishing
  • ISBN: 162414960X
  • EAN: 9781624149603
Details:
  • Paperback
  • Number of Pages: 176
  • Author: Tatyana Nesteruk
  • Publication Date: March 31st, 2020
  • Release Date: March 31st, 2020
Physical Description:
  • Size: 9.05 Inches by 7.9499841 Inches by 0.41 Inches
  • Weight: 1.1 Pounds
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The Russian Heritage Cookbook: A Culinary Tradition in Over 400 Recipes

By Lynn Visson

Abrams Books
Released: September 25th, 2018
Paperback (336 pages)

The Russian Heritage Cookbook: A Culinary Tradition in Over 400 Recipes
Lowest New Price: $18.95*
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Description:
The Russian Heritage Cookbook: A Culinary Tradition in Over 400 Recipes
  • Manufacturer: Harry N. Abrams
  • Brand: Abrams Books
  • ISBN: 1468316877
  • EAN: 9781468316872
Details:
  • Paperback
  • Edition: 1
  • Number of Pages: 336
  • Author: Lynn Visson
  • Publication Date: September 25th, 2018
  • Release Date: September 25th, 2018
Physical Description:
  • Size: 9.0 Inches by 6.0 Inches by 1.0 Inches
  • Weight: 0.9 Pounds
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The Best of Russian Cooking   (Hippocrene International Cookbook Series)

By Alexandra' Kropotkin

Hippocrene Books
Released: May 1st, 1993
Paperback (308 pages)

The Best of Russian Cooking   (Hippocrene International Cookbook Series)
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Description:
The Best of Russian Cooking   (Hippocrene International Cookbook Series)
  • Manufacturer: Hippocrene Books
  • Brand: Hippocrene Books
  • ISBN: 0781801311
  • EAN: 9780781801317
  • PartNumber: b/w illus
Details:
  • Paperback
  • Edition: Revised ed.
  • Number of Pages: 308
  • Author: Alexandra' Kropotkin
  • Publication Date: May 1st, 1993
  • Release Date: May 1st, 1993
Physical Description:
  • Size: 8.5 Inches by 5.5 Inches by 0.65 Inches
  • Weight: 0.7936641432 Pounds
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