Russian Recipes
15 recipes from Russian cuisine, including Herring Under a Fur Coat, Pelmeni and Medovik. 5 are vegetarian and 0 take less than 30 minutes.
Mushroom Stroganoff
The meat-free version of the Russian classic: a mix of mushrooms seared hard in butter until deeply browned, then folded into a sauce of paprika, mustard and soured cream and served over noodles.
Syrniki
Russian and Ukrainian curd-cheese pancakes — thick little rounds of dry curd cheese bound with an egg and a little flour, fried golden in butter and served with sour cream and jam. The drier the cheese, the less flour and the more tender the syrniki.
Shchi
Russia's oldest everyday soup — white cabbage simmered in a beef broth with potato, carrot and tomato, better the next day and always served with a spoon of soured cream and dill.
Solyanka
The Russian mixed-meat soup — smoked sausage, ham and beef in a broth soured with pickled cucumbers, their brine, olives and capers, served with a slice of lemon and a spoon of soured cream.
Russian Blini with Sour Cream and Salmon Roe
Russia's yeasted buckwheat pancakes, the food of Maslenitsa week before Lent — thin, lacy and slightly sour, stacked with melted butter and eaten with sour cream and glistening salmon roe.
Okroshka
The Russian summer soup that is half salad — diced potato, egg, cucumber, radish and ham in ice-cold kefir thinned with sparkling water, sharpened with mustard and lemon and heaped with dill.
Mimosa Salad
The Soviet New Year layered salad — tinned fish, potato, carrot, cheese and egg white under thin coats of mayonnaise, finished with grated yolk that looks like the yellow mimosa flowers it is named after.
Vinegret
The Russian winter salad of cooked beetroot, potato and carrot with sauerkraut and dill pickles, dressed only with sunflower oil; the beetroot is coated in oil first so it doesn't bleed into the rest.
Medovik
Medovik is the Russian honey cake — eight thin honey layers rolled and baked like biscuits, then stacked with soured-cream filling and left overnight to soften into cake. Heating the honey with soda until it foams and darkens gives the dough its caramel flavour.
Napoleon Cake
Napoleon cake as Bulgarian and Russian homes make it — crisp sheets of puff pastry stacked with vanilla pastry cream and left overnight to soften into tender layers, finished with crushed pastry crumbs. Baking the pastry to a deep gold keeps it from turning soggy.
Pelmeni
Siberian-style Russian dumplings — thin, elastic dough pinched around a juicy pork-and-beef filling, boiled until they float and served with soured cream and melted butter. Russian families make them by the hundred and freeze them for winter.
Herring Under a Fur Coat
The Soviet New Year salad called shuba — salted herring under layers of potato, carrot, egg and beetroot, each spread with mayonnaise and left overnight until the beetroot tints the coat pink and it slices cleanly.
Crab Stick Salad
The party salad of Bulgarian and Russian New Year tables — surimi crab sticks, sweetcorn, boiled eggs and fresh cucumber bound in mayonnaise with dill, ready in half an hour and always made by the bowlful.
Beef Stroganoff
Strips of beef seared fast and folded into a mustard and soured cream sauce — a fifteen-minute dish that punishes overcooking.
Kulich (Orthodox Easter Bread)
The tall cylindrical Russian Orthodox Easter bread – light, enriched with butter and eggs, studded with raisins and crowned with white icing.
Frequently asked questions
How many recipes from Russian cuisine are on svcs.bg?
15: 11 cooking recipes and 4 salads.
What are the classic dishes from Russian cuisine?
Among the recipes here: Herring Under a Fur Coat, Pelmeni and Medovik.
What is the quickest recipe from Russian cuisine?
Crab Stick Salad, in about 30 minutes. Mushroom Stroganoff (35 min) and Syrniki (35 min) are quick too.
Are there vegetarian recipes from Russian cuisine?
Yes, 5 of the 15 are vegetarian, for example Mushroom Stroganoff, Syrniki and Vinegret.
How is a recipe's cuisine decided?
By its tag: this page lists every recipe tagged "russian". A recipe can belong to more than one cuisine.