If you’re looking for the best Russian recipes, then you’ve come to the correct place. Soups are one of the best meals in Russia. Many people call them “okroshkas,” which are delicious and healthful. The most frequent soup in Russia is Ukha, a thick broth made from fish, potatoes, carrots, onions, and spices. The soup is also highly rich in minerals and is heavy in protein. A salty, sour soup called rassolnik is also an excellent choice for lunch.
The best Russian recipes are flavorful and adaptable. While there are numerous meat meals, potatoes, and cabbage options, most are simple to prepare and freeze. The Russian Collection’s recipes will inspire you to experiment with new ways to prepare classic favorites.
Additionally, various savory dishes are available, including beef and pig stroganoff, both elegant and delectable. Pelmeni Siberian Meat Dumplings are a popular meal right now, even though they can be tricky to make at first. Salad Olivier, created in nineteenth-century Moscow, is another favorite. Today, it is a standard menu item in many European restaurants.
What Is The Most Popular Food In Russia?
Pelmeni is regarded to be Russia’s national dish. Typically filled with minced meat and wrapped in a thin, pasta-like dough, they are pastry dumplings. They can be eaten plain or in a soup broth, smeared in butter, and topped with sour cream.
Do Russians Eat Healthy Food?
According to St Petersburg researchers, most Russians view a ‘decent meal’ in health and nutrition but lack frequent access to it.
Here Are Some Delicious Russian Recipes For You
Traditional Russian Cabbage Soup (Shchi)
Fresh cabbage soup, or shchi, is a national cuisine of Russia, and as is the case with most dishes of this type, the recipes vary by cook and region. This recipe for cabbage soup is vegetarian and contains no sauerkraut. This vegetarian soup is gentle but hearty, made with fresh cabbage, potatoes, and tomatoes.
Ingredients
- 3 tbsp salted butter
- One big sliced onion
- One full head shredded cabbage
- One big peeled and finely shredded carrot
- One celery stalk, chopped
- One leaf of bay
- To taste, black peppercorns
- 8 tbsp veggie stock or 8 tbsp water
- Two peeled and coarsely chopped big russet potatoes
- Two large peeled, seeded, and chopped tomatoes, or a 14-ounce can of diced tomatoes, undrained
- To taste, freshly ground black pepper
- or garnish sour cream
- Dill, fresh, for garnish
Steps to Make It
- Accumulate the ingredients.
- Melt the butter over medium heat in a large pot or Dutch oven. Sauté the onion until transparent.
- Combine the shredded cabbage, grated carrot, and celery in a medium bowl. Cook for approximately 3 minutes, stirring often.
- Combine the bay leaf and black peppercorns in a small bowl. Bring to a boil the water or vegetable stock. Reduce to low heat and cover for 15 minutes.
- Bring the soup back to a boil and add the potatoes. Reduce to low heat and cook, covered, for approximately 10 minutes, or until the potatoes are soft.
- Bring the soup back to a boil by adding the chopped fresh tomatoes (or undrained canned tomatoes). Reduce to low heat and continue to cook, uncovered, for 5 minutes—season to taste with salt and pepper.
- Remove the bay leaf and peppercorns (some cooks leave the peppercorns in).
- Serve the soup in dishes and garnish it with fresh sour cream and dill.
Classic Borscht Recipe (Beet Soup)
Ingredients
- Three peeled and shredded medium beets
- 4 tbsp split olive oil 8 tbsp chicken broth + 2 tbsp water
- Three medium Yukon potatoes, peeled and thinly sliced
- Two peeled and thinly sliced carrots
Steps to Make It
- All vegetables should be peeled, grated, or sliced (keeping sliced potatoes in cold water to prevent browning until ready to use, then drain).
- Over medium/high heat, heat a large soup pot (5 1/2 Qt or larger) and add 2 Tbsp olive oil. Sauté grated beets for 10 minutes, turning periodically until tender.
- Combine 8 cups broth and 2 cups water in a large saucepan. Cook for 10-15 minutes, or until potatoes and carrots are readily penetrated with a fork.
- While the potatoes are cooking, heat 2 Tbsp oil in a large skillet over medium/high heat. Add onion, celery, and bell pepper, chopped. Cook, occasionally stirring, until the vegetables are cooked and gently browned (7-8 minutes). Stir in 4 tbsp Ketchup for 30 seconds before transferring to the soup pot to finish cooking with the potatoes.
- When the potatoes and carrots are tender, add one can of beans with their juice, two bay leaves, 2-3 tablespoons white vinegar, one teaspoon salt, 1/4 teaspoon black pepper, one crushed garlic clove, and three tablespoons minced dill. Continue cooking for an additional 2-3 minutes and season with extra salt and vinegar to taste.
Ukha (Russian Fish Soup)
Ukha is a delightful and comforting traditional Russian fish soup. Gently cooked fish fillets, potatoes, and carrots are mixed in a creamy broth infused with delicate bay leaf and black peppercorn flavors
Two tablespoons olive oil
One medium onion cut thinly
Two finely sliced medium carrots
4 cup stock de Poisson (or vegetable stock)
4 oz. water
3-4 medium peeled and sliced potatoes
three bay leaves
ten crushed black peppercorns
Sodium (to taste)
1/3 cup millet * 1/2 pound fresh fish fillet, diced
1/2 pound salmon fillet, cubed
Fresh dill and parsley, a pinch (for serving)
Steps to Make It
- In a medium saucepan over medium-high heat, heat the olive oil. Cook the onions, turning periodically until they begin to caramelize.
- Cook until the carrots begin to soften, about four more minutes.
- Combine the stock, water, potatoes, bay leaves, and black peppercorns in a medium saucepan. Bring to a boil and season with salt.
- Reduce to low heat, cover, and continue cooking for 10 minutes. Cook for an additional 15 minutes, or until the millet and potatoes are tender.
- Add the fish cubes gently. Stir the soup and bring it to a simmer. The fish will cook quickly, so be careful not to overcook them. They are completed when the flesh is opaque and easily flakes.
- Before serving, garnish the soup with fresh dill or parsley.
Russian Cabbage Pie
Russian Cabbage Pie is one of the country’s finest culinary inventions. A buttery, rich crust with a secret ingredient (sour cream) is stuffed to the brim with a traditional Russian blend of braised cabbage and hard-boiled eggs. Perfection.
Ingredients
- 23 cup (150 g) cubed cold butter
- 12 cup (300 g) all-purpose flour 2 12 cups (300 g)
- a grain of salt
- 3.5 fl. oz (100g) yogurt
- a single egg
- One yolk of an egg for brushing
- 1 pound (450g) cabbage in its natural state
- Four eggs, salt, and oil to taste
- 14 tbsp. (55 g) butter
Steps to Make It
- Combine the butter, flour, and salt in a food processor and pulse until the mixture resembles fine crumbs.
Transfer the mixture to a bowl and combine the sour cream and egg. - Stir until all ingredients are integrated and a dough forms. Refrigerate for 1 hour after shaping into a ball and wrapping with plastic wrap.
- Meanwhile, hard boil and cut the eggs for the filling. Slice the cabbage thinly and season with salt to taste.
Cook the cabbage for 3-5 minutes in a big pan with the oil and butter. Cover and cook for a further 10 minutes or until the squash is tender. The cabbage’s hardness determines the cooking time. Allow cooling somewhat before combining with the hard-boiled eggs. - Preheat oven to 350 degrees Fahrenheit (175C). Butter a 9-inch round baking pan (I used a pie pan).
Separate the dough into two equal portions, one slightly larger than the other. Roll out the more significant portion and line the pan on a lightly floured surface. The excess dough should be trimmed from the edges, and the smaller dough portion should be rolled out and cut into even pieces. - To the dough-lined pan, add the cabbage and egg filling and top with the dough strips to form a lattice. Gently push both ends of the strips into the crust’s edges to ensure that they maintain their shape while baking.
Brush the strips with the egg yolk and a pinch of salt. 40-45 minutes in the oven. Enjoy!
Carrot Salad with Coriander
Carrot Salad with Coriander is a church potluck staple, and it’s a straightforward salad with a single primary ingredient: carrot. Often, this salad is made with an abundance of garlic, which can be overwhelming, but not in this recipe!
Ingredients
- Four medium/large carrots, finely sliced or grated for Korean carrot salad
- 1 tbsp 5% white vinegar
- One squeezed garlic clove
- One teaspoon crushed coriander seeds
- One teaspoon salt
- One teaspoon sugar
- 1/4 teaspoon freshly ground pepper
- 2 tbsp olive or canola oil
- One large onion, peeled and coarsely diced
Steps to Make It
- Combine four grated carrots, 1 tbsp vinegar, one garlic clove, 1 tsp coriander seeds, 1/2 tsp salt, and 1/2 tsp sugar in a mixing bowl.
- In a medium skillet over medium/high heat, heat some oil and sauté one chopped onion until tender and golden (about 5-6 minutes).
- Mix in 1/4 teaspoon ground pepper and immediately stir the onions and pepper. Add them to the carrots immediately after stirring.
- Combine and set aside salad for at least 1 hour before serving.
Conclusion
The best Russian recipes are simple to prepare and quite delectable. Discover the fundamentals of Russian cooking and give them a try at home. Among the tastiest delicacies is shchi, a traditional soup from the ninth century. The recipe is simple to prepare and freeze, and it is portable, and it is also possible to make it using meat. If you’re looking for more authentic Russian cuisine, you can peruse the world’s top culinary blogs.
Russian food is highly diverse. Numerous regional specialties and numerous additional regional foods exist. To discover the best Russian recipes, peruse the most influential food bloggers. They reproduce their favorite foods to share with friends and family. These are the most delicious Russian recipes you should try! Thus, you’ve exhausted all possibilities! Which one is your favorite? The following are the most famous Russian dishes. The recipes are delectable and straightforward! And you’re going to adore them!
