Russian Recipes

Russian pancakes are called blintz (or fondly blintchiki). Blintz is the first thing that comes to mind when thinking of Russian cuisine. In Russia, blintz are often served with different fillings. Another common way of eating these tasty pancakes is to fold them into a triangle and dip in sour cream.

Okroshka (russian: окрошка) – a refreshing soup with kvass and vegetables – is a nourishing and thirst-quenching dish on hot summer days.

This warming and hearty white bean soup made with walnuts is packed with nutrients and helps survive long Russian winters. This tasty soup is also a good source plant protein.

The Russians discovered the healing power of cranberry (russ. клюква [kljúkwa]) centuries ago. In Russia this healthy berry is still often used as a base for dressings, sauces and gravies or as juice.

There is a legend saying that on Easter Jesus Christ walks around, dressed in rags checking how merciful people are. As Matthew 5:7 says, “Blessed are the merciful; for they shall obtain mercy”. So it is a tradition in Russia to prepare loads of food on Easter, to make sure everyone who comes along gets enough to eat.

Hard-boiled eggs stuffed with a slightly spicy filling of pickled cucumber is a popular appetizer in Russia. Quick and easy to prepare, Russian eggs are perfect as finger food for any occasion. The recipe is easily adaptable to individual tastes by adding extra ingredients such as mushrooms, sautéed onions, ham or fish.

Salmon and other fish from the same family have always been abundant in Russian rivers and coastal areas. That is why this fish plays an important role in Russian cuisine. In Russian, salmon is called “лосось” [laßóß’]. Nowadays, salmon fillet is used in most recipes as it is easy to cook. This healthy and delicious fish can be baked, fried, grilled or steamed. Cooked in white wine and served with a delicate sauce, salmon is really delicious. Potatoes or fresh salad are perfect side dishes to accompany salmon.

Mushroom caviar is made of dried mushrooms. The mix should contain porcini mushrooms. It is possible to cook this caviar using fresh mushrooms available in season like chanterelle, armillaria or porcini mushrooms that are very popular in Russia. Mushroom caviar can be used in many different ways, for example, as bread spread, stuffing for eggs or to spice up soups and stews.

In Russia kvass (russ.: квас) has been one of the most popular beverages for centuries, and with good reason. Kvass improves digestion and boosts metabolism. It helps prevent infections and keep the heart and circulatory system healthy. Kvass simply makes one feel better as it contains lots of vitamins, free amino acids, micro elements and lactic acid. In the past almost everyone in Russia used to make their own kvass. Monks, farmers, doctors, noblemen and even solders left us plenty of recipes. At that time every sour drink was called kvass. It was brewed of fruit, berries or honey with herbs and spices, and also of bread. When people hear the word \”kvass\” today they usually think of a bread drink that has a pleasant sour taste and bread flavour. In Russia you can buy bottled kvass in many supermarkets. But homemade kvass tastes completely different. Just try and find out!