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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


Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

Kachka: A Return to Russian Cooking

By Bonnie Frumkin Morales

Flatiron Books
Released: 2017-11-14
Hardcover (400 pages)

Kachka: A Return to Russian Cooking
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Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients.

“With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!”
Alton Brown

From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food.

The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths.

Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

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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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.

Russian Cuisine: Traditional and Contemporary Home Cooking

By Maria Depenweiller

Whitecap Books
Paperback (236 pages)

Russian Cuisine: Traditional and Contemporary Home Cooking
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Discover the fascinating details of Russian history, culture and eating habits and enjoy the tasty delights of the vast country that spans through 11 time zones and brings together more than 180 ethnic groups.

Detailing the evolution and development of traditional Russian cooking, this book gives a better understanding of the foods that are now known as classical Russian dishes. Through the words of native Muscovite, Maria Depenweiller, who was born and raised in Moscow before immigrating to Canada, Russian Cuisine: Traditional and Contemporary Home Cooking covers not only Russian cooking methods such as the Russian oven samovar, but also the impact of Russian politics on its food.

Discover how:
The Soviet Revolution impacted Russian eating habits.
Or how the Russian tea drinking tradition got started.
Learn about the home cooking of the Russian Empire and try schi and rasstegai.
Delight your guests with marvelous assortment of zakuski or ant hill torte from the classical Soviet cuisine.
Complete the experience with suggested reading from the literature Russian classics and music accompaniment to match the mood.

From table settings, to backyard gardens and pantry items, this book teaches you everything you need to know about Russian food.

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.

Babushka: Russian Recipes from a Real Russian Grandma: Real Russian Food & Ukrainian Food (Russian food, Russian recipes, Ukrainian food, Croatian Recipes)

By Anastasia Petrov

CreateSpace Independent Publishing Platform
Paperback (144 pages)

Babushka: Russian Recipes from a Real Russian Grandma: Real Russian Food & Ukrainian Food (Russian food, Russian recipes, Ukrainian food, Croatian Recipes)
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Are You fascinated by Russia? Have Russian Heritage?
Want to eat REAL Russian Food that is Delicious and Traditional?
With the help of my Babushka (grandma) who at 90 has been cooking since the early days of the Soviet Union we formulated a real Russian Recipe book. This book is unique in that it has REAL traditional Russian Recipes that have been in my family for generations! I also made sure to include popular regional dishes that are unique to certain areas of Russia or Ukraine. There’s a little bit of everything here from Russian Pierogis to the infamous Borscht. Pick your own delicious Russian adventure with our 90 recipes!

If you are ready to eat delicious Russian Recipes Today... Don’t waste any more time buy this books now!

Russian Cooking with Love - Country Style Home Cooking: Quick and Easy Russian Recipes

By Tanya Izotova & Tom Ellerbe

Released: 2013-11-14
Kindle Edition (86 pages)

Russian Cooking with Love - Country Style Home Cooking: Quick and Easy Russian Recipes
 
Product Description:
Updated 2018 - Author Tom Ellerbe has teamed up with two sisters from Saint Petersburg, Russia to create this authentic collection of zesty Russian style food recipes. Tanya Izotova and Liza Lyutaya are from the Northern Capital of Russia. They were taught by their Russian grandmother to cook favorite recipes the old traditional way…"first the flavor".

If you are looking for Russian dishes like your mother made, or just searching for exciting cuisines to tempt your palate, "Russian Cooking with Love" is the recipe book for you. If you are of Russian descent, you will find delicious Russian traditional food….from appetizers to desserts…with everything in between. These Russian recipes are quick and easy to prepare.

Author Tom Ellerbe has always had a special interest in International cuisines. Tom is a cosmopolitan travel writer and consultant. In November of 2012 (Updated 2016) he released "Old Southwest Mexican Chile Recipes".

Tom has worked closely with Tanya and Liza to translate and adapted the Russian recipes to an American style culinary book. The Russian sisters live by a simple creed that was implanted by their grandmother…"Food should always be creative and exciting and never boring".

Historical note: Russian cuisine was once considered coarse and unrefined by sophisticated Europeans. Since the 19th century, Russian cuisines have gained respect and become very popular throughout Europe and other parts of the world.

Russian, Polish & German Cooking: The Very Best Of Eastern European Cuisine, With More Than 185 Delicious Recipes Shown In 750 Photographs

By Lesley Chamberlain

Lorenz Books
Hardcover (256 pages)

Russian, Polish & German Cooking: The Very Best Of Eastern European Cuisine, With More Than 185 Delicious Recipes Shown In 750 Photographs
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From stroganov, goulash and sauerkraut to strudel and babka, discover the delights of European cuisine.

A Taste of Russia: A Cookbook of Russian Hospitality

By Darra Goldstein

Russian Information Services
Paperback (302 pages)

A Taste of Russia: A Cookbook of Russian Hospitality
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The definitive modern cookbook on Russian cuisine just got better! This new, 30th Anniversary Edition of A Taste of Russia has been revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation.

A Taste of Russia layers superbly researched recipes with informative essays on the dishes’ rich historical and cultural contexts. With over 200 recipes on everything from borshch to bliny, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-honey Filled Pies, A Taste of Russia shows off the best that Russian cooking has to offer.

Reviews of the Previous Edition:

"Goldstein... manages to make Russian cuisine dance. It's hard to imagine anything that might have been left out of this delightfully comprehensive collection." -- Publishers Weekly

"It is not suprising that Goldstein, a Williams College professor who later founded the food studies journal Gastronomica, is particularly literary in her books on Russian and Georgian food, placing zakuska (grand appetizer buffets) and dacha (summer house) picnics alike in the context of Russia's great writers. But cerebral as she can be, her prose is rooted in hands-on kitchen advice: 'There are a few basic rules to follow in laying a zakuska table, not the least of which concerns the shape of the table itself. It should be oval or round and placed away from the wall, so that all foods are accessible to all guests at all times.'" --Slate Magazine

"The imaginative range of the selection would be enlightening in itself even without the multitudinous snippets from Chekhov, Gogol and Oblomov. First rate." -- Kirkus Reviews



 
 
 

 
 
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