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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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Recipes: Russian Cooking (Foods of the World)

Time-Life Books
Spiral-bound (112 pages)

Recipes: Russian Cooking (Foods of the World)
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  • Baked Stuffed Eggplant Halves
  • Fish Cakes with Mustard Sauce
  • Chocolate Almond Torte with Mocha Frosting
Product Description:
Recipes: Russian Cooking. Part of the Foods of the World series published by Time-Life Books. Contents include First Courses, Soups, Salads and Vegetables, Fish, Poultry, Meats, Rice and Kasha, Breads and Dumplings, Candies and Desserts, and Cakes and Cookies.

Recipes from My Russian Grandmother's Kitchen: Discover the rich and varied character of Russian cuisine in 60 traditional dishes

By Elena Makhonko

imusti
Hardcover (128 pages)

Recipes from My Russian Grandmother s Kitchen: Discover the rich and varied character of Russian cuisine in 60 traditional dishes
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  • Lorenz Books
Product Description:
This evocative and beautifully photographed cookbook is packed with authentic and much-loved dishes such as Chicken Kiev, Pelmini (little dumplings), the salmon-filled pie Koulibiac, Stroganoff and the Easter dessert Paskha.

Cooking the Russian Way (Easy Menu Ethnic Cookbooks)

By Gregory Plotkin

Brand: Lerner Publications
Hardcover (72 pages)

Cooking the Russian Way (Easy Menu Ethnic Cookbooks)
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  • Used Book in Good Condition
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Introduces the cooking and food habits of the Soviet Union, including such recipes as borscht, chicken kiev, and beef stroganoff, and provides brief information on the geography and history of the country.

Russian, German & Polish Food & Cooking: With Over 185 Traditional Recipes From The Baltic To The Black Sea, Shown Step By Step In Over 750 Clear And Tempting Photographs

Hermes House
Paperback (256 pages)

Russian, German & Polish Food & Cooking: With Over 185 Traditional Recipes From The Baltic To The Black Sea, Shown Step By Step In Over 750 Clear And Tempting Photographs
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Product Description:
An authentic and inspiring collection of Eastern European recipes, from Russian Borshch and Salmon Julebyaka to Stollen, Lebkuchen and Apple Strudel.

Please to the Table: The Russian Cookbook

By Anya von Bremzen

Brand: Workman Publishing Company
Paperback (688 pages)

Please to the Table: The Russian Cookbook
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  • Recipes from Baltics to Uzbekistan
Product Description:
From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics. Anya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Covering eleven time zones and hundreds of recipes, Please to the Table brings to light the astounding culinary diversity of this corner of the world-and the similarities between the cuisines, too. Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the "little bites" that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads, beverages, and desserts such as Russian Cranberry Mousse and an Almond and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki, sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and the Better Homes & Gardens Family Book Service. 58,000 copies in print.

The Food & Cooking of Russia: Discover the rich and varied character of Russian cuising, in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of)

By Elena Makhonko

Brand: Anness
Hardcover (128 pages)

The Food & Cooking of Russia: Discover the rich and varied character of Russian cuising, in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of)
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Discover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences

My Grandma's Forgotten Recipes - A Russian Jewish Holiday Cookbook

By Irina Tseger

Fideli Publishing Inc.
Paperback (122 pages)

My Grandma s Forgotten Recipes - A Russian Jewish Holiday Cookbook
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Over 100 pages of the BEST and ONLY Russian-Jewish recipes you'll ever need, with 80 full-color illustrations. These recipes highlight cooking traditions from the five holidays that are most commonly observed by Jews in the 21st century: Rosh Hashanah, Yom Kippur, Succot, Chanukah, and Passover. Because many recipes are not as well known today as a generation ago, photographs are used liberally to illustrate the various phases of complicated dishes. Each recipe has been kitchen-tested by Americans who had never before prepared the dishes to ensure that the recipe was useful to even the most inexperienced cook. Irina remembers her childhood home filled with the smell of vanilla and cinnamon and says putting love into your cooking makes it appetizing and so much better tasting!


 
 
 

 
 
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