When it comes to comfort food, few cuisines can rival the warmth and coziness of traditional Russian cooking. Hearty dishes like beef stroganoff with sour cream, classic borscht with fresh dill, and pelmeni with butter and vinegar evoke memories of family gatherings and cozy winter nights. And let’s not forget the sweet treats that follow a satisfying meal – think syrniki with berry compote or medovik honey cake layers.
In this article, we’ll take you on a culinary journey through 19 comforting Russian recipes that are sure to become new favorites. From soups and salads to main courses and desserts, each dish is a testament to the rich flavors and traditions of Russian cuisine. So grab your apron, get ready to cook up some comfort, and let’s dive in!
Beef Stroganoff with Sour Cream
A classic Russian dish that combines tender beef strips with a rich and creamy sauce, served over egg noodles.
Ingredients:
– 1 pound beef strips (such as sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1 teaspoon paprika
– 1/2 teaspoon black pepper
– 1/2 cup beef broth
– 1 tablespoon tomato paste
– 1 cup sour cream
– 8 ounces egg noodles
Instructions:
1. Cook the egg noodles according to package instructions and set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the beef strips and cook until browned, about 3-4 minutes.
4. Add the mushrooms, paprika, and pepper. Cook until the mushrooms release their liquid and start to brown.
5. Stir in the beef broth and tomato paste. Bring the mixture to a simmer.
6. Reduce heat to low and stir in the sour cream. Simmer for an additional 2-3 minutes.
7. Serve the beef mixture over the cooked egg noodles.
Cooking Time: 20-25 minutes
Classic Borscht with Fresh Dill
A hearty and flavorful Russian soup that’s perfect for a cold winter’s day. This recipe is a classic take on the traditional dish, featuring a vibrant beet-based broth and a burst of freshness from chopped dill.
Ingredients:
– 2 medium beets
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh dill, chopped (about 1/4 cup)
– Sour cream or heavy cream (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, sauté onion and garlic until softened. Add carrots and cook for an additional 5 minutes.
4. Peel roasted beets and add them to the pot along with broth, diced tomatoes, tomato paste, sugar, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Stir in chopped fresh dill and serve hot, topped with sour cream or heavy cream if desired.
Cooking Time: 1 hour 15 minutes
Pelmeni with Butter and Vinegar
This recipe adds a tangy twist to the traditional Russian dish of Pelmeni, by serving them with a mixture of melted butter and vinegar. The result is a harmonious balance of flavors that will leave you wanting more.
Ingredients:
– 1 package of Pelmeni (Russian dumplings)
– 2 tablespoons of unsalted butter
– 1 tablespoon of apple cider vinegar or white wine vinegar
– Salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the Pelmeni according to the package instructions until they float to the surface.
2. While the Pelmeni are cooking, melt the butter in a small saucepan over medium heat.
3. Once the butter has melted, add the vinegar and stir until combined.
4. Remove the cooked Pelmeni from the water with a slotted spoon and place them on a plate.
5. Drizzle the butter-vinegar mixture over the Pelmeni and sprinkle with salt to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Olivier Salad with Pickles and Peas
This salad is a staple of Russian cuisine, made famous by French chef Marie-Antoine Olivier. It’s a simple yet flavorful combination of pickled cucumbers, peas, carrots, and boiled eggs.
Ingredients:
– 1 cup cooked peas
– 1/2 cup diced pickles (about 4-6 slices)
– 1/2 cup diced carrots
– 2 hard-boiled eggs, diced
– 2 tablespoons mayonnaise
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked peas, diced pickles, carrots, and boiled eggs.
2. Mix in the mayonnaise until the salad is well coated.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None needed! This salad is a quick and easy assembly job.
Syrniki with Berry Compote
Experience the sweet and savory harmony of Russian-style pancakes, syrniki, paired with a luscious berry compote. This simple recipe is perfect for a cozy breakfast or brunch.
Ingredients:
For Syrniki:
– 1 cup all-purpose flour
– 2 eggs
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup sour cream, warmed
For Berry Compote:
– 1 cup mixed berries (blueberries, strawberries, raspberries)
– 2 tablespoons granulated sugar
– 2 tablespoons water
Instructions:
1. In a large bowl, whisk together flour, eggs, salt, and sugar.
2. Gradually add the warmed sour cream, stirring until smooth.
3. Heat a non-stick skillet or griddle over medium heat. Drop tablespoonfuls of batter onto the pan.
4. Cook for 2-3 minutes on each side, until golden brown.
5. Meanwhile, combine berries and sugar in a saucepan. Add water and cook over low heat, stirring occasionally, until the berries release their juice and the mixture thickens slightly (about 10 minutes).
6. Serve warm syrniki with the berry compote spooned over top.
Cooking Time: 15-20 minutes
Blini with Caviar and Crème Fraîche
Elevate your brunch game with this decadent combination of delicate blini, salty caviar, and tangy crème fraîche. Perfect for special occasions or a luxurious treat any time.
Ingredients:
– 1 package blini mix (or make your own)
– 1/2 cup caviar
– 8 oz crème fraîche
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Prepare the blini according to package instructions or recipe.
2. Split each blini in half horizontally.
3. Top each blini half with a dollop of crème fraîche, leaving a small border around the edges.
4. Place 1/4 teaspoon caviar on top of the crème fraîche.
5. Sprinkle a pinch of chopped fresh dill over the caviar.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes (mostly prep time)
Pirozhki with Meat Filling
Pirozhki with Meat Filling: A Classic Russian Treat
These savory pastries are a staple in Russian cuisine, filled with tender beef and onions, wrapped in flaky dough. Perfect for a quick snack or lunch.
Ingredients:
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp butter, melted
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef, onion, and garlic over medium-high heat until the meat is browned and the onion is translucent.
3. In a separate bowl, combine flour and warm water to form dough. Knead for 5 minutes.
4. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly into disks.
5. Place about 2 tbsp of meat filling in the center of each disk. Fold the dough over the filling, forming a triangle or square shape, and press edges to seal.
6. Brush tops with melted butter and beaten egg for glaze.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Solyanka Soup with Smoked Sausage
A hearty Russian-inspired soup that combines smoked sausage with a rich and flavorful vegetable broth.
Ingredients:
– 1 pound smoked sausage, sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and grated
– 2 celery stalks, chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 10 minutes.
2. Add smoked sausage, chicken broth, diced tomatoes, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 30-35 minutes
Shuba Salad with Herring and Beets
This classic Shuba salad is a staple of Russian cuisine, featuring the bold flavors of pickled herring, beets, and creamy dressing. With its vibrant colors and tangy taste, it’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked beets, peeled and diced
– 8 oz pickled herring fillets, drained and flaked
– 1/2 cup plain Greek yogurt
– 2 tbsp mayonnaise
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large bowl, combine the diced beets and flaked herring.
2. In a separate bowl, whisk together the yogurt, mayonnaise, Dijon mustard, salt, and pepper.
3. Pour the dressing over the beet-herring mixture and toss to coat.
4. Garnish with chopped fresh dill, if desired.
5. Serve immediately or refrigerate for up to 2 hours.
Cooking Time: 10 minutes
Golubtsy with Tomato Sauce
Golubtsy with Tomato Sauce: A Classic Ukrainian Stuffed Cabbage Roll Recipe
Golubtsy is a beloved Ukrainian dish that combines tender cabbage leaves wrapped around a flavorful filling, served in a rich tomato sauce. This recipe is a hearty and comforting twist on the classic dish.
Ingredients:
– 1 head of cabbage
– 1 pound ground beef
– 1 onion, finely chopped
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1/4 cup water
Instructions:
1. Bring a large pot of water to a boil and blanch the cabbage leaves for 5 minutes. Remove the leaves from the pot and let them cool.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, cooked rice, paprika, salt, and pepper to the skillet and stir to combine.
4. To assemble the golubtsy, place a cabbage leaf flat on a work surface, spoon some of the filling onto the center of the leaf, and roll it up tightly. Repeat with the remaining leaves and filling.
5. In a large Dutch oven or pot, heat the vegetable oil over medium heat. Add the crushed tomatoes, tomato paste, and water. Stir to combine.
6. Arrange the rolled golubtsy seam-side down in the pot and cover with a lid. Simmer for 30 minutes or until the cabbage is tender.
Cooking Time: 45-50 minutes
Kvas Homemade Fermented Drink
Kvas is a traditional Eastern European fermented drink made from rye bread and spices, offering a tangy and slightly sour taste. This homemade version is easy to make and perfect for warm weather or as a unique alternative to soda.
Ingredients:
– 1 loaf of dark rye bread (crumbly)
– 2 L water
– 1/4 cup sugar
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
Instructions:
1. Cut the rye bread into small pieces and soak in cold water for at least 4 hours or overnight.
2. Drain and squeeze out excess liquid from the bread. Discard the liquid.
3. In a large pot, combine the drained bread, sugar, yeast, ginger, cinnamon, and cloves. Add 1 L of fresh water and bring to a boil.
4. Reduce heat and simmer for 10-15 minutes or until the mixture has thickened slightly.
5. Strain the Kvas through a cheesecloth or fine-mesh sieve into large containers. Discard the solids.
6. Store in the refrigerator to ferment for at least 2 days or up to 7 days. Serve chilled.
Cooking Time: 10-15 minutes
Medovik Honey Cake Layers
Medovik Honey Cake Layers: A Classic Russian Delight
Medovik honey cake layers are a beloved tradition in Russian baking, featuring tender, moist sponge cakes infused with the rich flavor of pure honey. This recipe yields three delicate layers perfect for stacking and filling with your favorite sweet or savory fillings.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tablespoon pure honey
– 1 teaspoon baking powder
– Salt, to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour three 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk eggs until light and fluffy. Add milk and honey; whisk until smooth.
4. Gradually add dry ingredients to the wet mixture; whisk until just combined.
5. Divide batter evenly among prepared pans. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool in pans before stacking and serving.
Cooking Time: 45-50 minutes
Kasha with Mushrooms and Onions
Kasha, a traditional Eastern European dish made from buckwheat groats, pairs perfectly with the earthy flavors of sautéed mushrooms and onions. This simple recipe is perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup kasha (buckwheat groats)
– 2 cups water
– 2 tablespoons vegetable oil
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– Salt and pepper to taste
– Optional: 1 tablespoon butter, chopped fresh parsley
Instructions:
1. Rinse kasha and soak in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, about 5 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
4. Add kasha to the skillet and stir to combine with onion-mushroom mixture. Cook for an additional 2-3 minutes or until kasha is lightly toasted.
5. Season with salt and pepper to taste. Serve hot, garnished with butter and parsley if desired.
Cooking Time: 25-30 minutes
Okroshka with Kvass and Radish
Okroshka is a classic Russian cold soup that’s perfect for hot summer days. This variation adds the tangy flavor of kvass, a traditional Russian fermented beverage, and a crunch from fresh radish.
Ingredients:
– 1 cup cooked vegetables (such as cucumber, bell pepper, and carrots)
– 1/2 cup kvass
– 1/4 cup chopped fresh dill
– 2 cups cold water
– 1/2 cup diced fresh radish
– Salt to taste
Instructions:
1. In a large bowl, combine cooked vegetables, kvass, and chopped dill.
2. Stir in cold water until the mixture is well combined.
3. Add diced radish and season with salt to taste.
4. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 5 minutes (prep) + chilling time
Kotlety with Mashed Potatoes
A classic Russian comfort food, Kotlety (meat patties) served with mashed potatoes is a hearty and satisfying meal. This recipe yields 4-6 servings.
Ingredients:
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1/2 cup breadcrumbs
– Salt and pepper to taste
– 2 large potatoes, peeled and cubed
– 1 tablespoon butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, chopped onion, garlic, egg, and breadcrumbs. Mix well with your hands or a spoon until just combined.
3. Divide the mixture into 4-6 portions, depending on desired patty size. Shape each portion into a round patty.
4. Place patties onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through.
5. Meanwhile, boil potatoes in salted water until tender. Drain and mash with butter.
6. Serve Kotlety hot with mashed potatoes.
Cooking Time: 30-40 minutes
Vareniki with Sweet Cherry Filling
These traditional Russian dumplings are filled with a sweet and tangy cherry filling, perfect for a warm dessert or snack. In this recipe, we’ll show you how to make these delicious treats from scratch.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 3/4 cup lukewarm water
– Filling ingredients:
+ 1 cup fresh or frozen sweet cherries, pitted
+ 1 tablespoon granulated sugar
+ 2 tablespoons cornstarch
– Confectioners’ sugar (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add oil and lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into smaller portions and roll out each portion into a thin circle.
4. Place 1-2 tablespoons of cherry filling in the center of each circle.
5. Fold the dough over the filling, forming a half-moon shape, and press edges together to seal.
6. Cook vareniki in boiling water for 10-12 minutes or steam them for 15-18 minutes.
7. Serve warm with confectioners’ sugar (optional).
Cooking Time: 20-30 minutes
Draniki with Sour Cream
Draniki are a traditional Belarusian dish of pan-fried potato pancakes, often served with a dollop of sour cream and a sprinkle of chopped fresh dill. This recipe combines the comforting flavors of roasted potatoes and tangy sour cream for a satisfying side dish or light meal.
Ingredients:
– 2 large potatoes, peeled and grated
– 1 onion, finely chopped
– 1 egg
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1 cup sour cream
– Chopped fresh dill (optional)
Instructions:
1. In a large bowl, combine grated potatoes, chopped onion, egg, and flour. Season with salt and pepper.
2. Heat the vegetable oil in a large frying pan over medium-high heat.
3. Using your hands or a spoon, shape small portions of the potato mixture into patties.
4. Fry the draniki for 4-5 minutes on each side, until golden brown and crispy.
5. Serve hot with a dollop of sour cream and a sprinkle of chopped fresh dill (if desired).
Cooking Time: 20-25 minutes
Zakuski Platter with Pickled Vegetables
A traditional Russian zakuski platter is a delightful assortment of small, savory bites served before a meal. This recipe combines the classic zakuski concept with a tangy twist by adding pickled vegetables.
Ingredients:
– 1 cup pickled carrots (homemade or store-bought)
– 1 cup pickled cucumbers (homemade or store-bought)
– 1/2 cup crème fraîche
– 1 tablespoon chopped fresh dill
– 1 baguette, sliced into thin rounds
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Arrange the pickled carrots and cucumbers on a large platter or board.
2. In a small bowl, mix together the crème fraîche and chopped fresh dill.
3. Place the sliced baguette rounds on the platter, leaving some space between each round.
4. Dollop a spoonful of the crème fraîche mixture onto each bread slice.
5. Top with a piece of pickled carrot or cucumber.
6. Dot the top of each bite with softened butter and season with salt and pepper to taste.
Cooking Time: 10-15 minutes (mostly prep time)
Ptichye Moloko Dessert Cake
Ptichye Moloko, which translates to “bird’s milk” in Russian, is a classic dessert cake that has been delighting palates for generations. This moist and creamy treat is perfect for special occasions or as a sweet surprise any time of the year.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsalted butter, melted
– 3 large egg yolks
– 1/2 cup (120ml) heavy cream
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together melted butter, egg yolks, heavy cream, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
6. Let the cake cool completely before serving.
Cooking Time: 40-45 minutes
Summary
Get cozy with these 19 comforting Russian recipes! From classic dishes like Beef Stroganoff with Sour Cream and Pelmeni with Butter and Vinegar, to hearty soups like Solyanka Soup with Smoked Sausage, there’s something for everyone. Try your hand at making Blini with Caviar and Crème Fraîche or indulge in sweet treats like Medovik Honey Cake Layers. Whether you’re looking for a comforting bowl of borscht or a flavorful salad like Shuba Salad with Herring and Beets, these recipes are sure to become new favorites.
