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Bal Karamelli Syrniki Kup
Medium 24 min~228 kcal 2/10
Russian Recipes
Russian cuisine suits cold winters with rich flavors: borscht, pelmeni, blini, stroganoff. Pickled vegetables, cream and buckwheat are on the daily table.
77 recipes
Russian cuisine is a broad one that combines the Slavic traditions of Eastern Europe, the influences of the Caucasus and Central Asia, and cold-climate preservation techniques (pickling, fermentation, brining). Tatonia has dozens of Russian recipes; borscht (the red beet soup), beef stroganoff (first written down at the 1871 Alexandrov competition), pelmeni (Siberian meat dumplings), bliny (leavened pancakes), pirozhki (closed pastries), golubtsi (cabbage rolls), salat olivier (Olivier salad), syrniki, kvass, and medovik (honey cake) lead the way. Borscht is on the UNESCO 2022 List of Intangible Cultural Heritage in Need of Urgent Safeguarding (at Ukraine's request, registered 1 July 2022); it was recognized as a cultural heritage under protection during the war, yet it has more than 200 variations in Russian cuisine. The classic borscht is beet, cabbage, carrot, onion, garlic, and dill with smetana (a sour cream topping) and 2 to 3 hours of slow simmering; in some regions a meat-bone broth, and a vegan variant is also classic. Pelmeni (of Siberian origin, reaching the Volga plain in the 14th century) has a classic recipe of wheat dough, ground beef, onion, salt, and black pepper, boiled for 7 to 8 minutes; served with smetana and vinegar. The origin of beef stroganoff is the recipe Pavel Alexandrov submitted to a Saint Petersburg cooking competition in 1871 (in the name of the Count Stroganov family): thinly sliced beef, onion, mushroom, sour cream, Dijon, and paprika. In Siberia's -40°C winters, pelmeni naturally frozen outdoors is a classic legacy of winter. This page offers a broad Russian repertoire, from everyday soups and dumpling dishes to classic meat dishes, breakfast bliny, and syrniki.
Frequently Asked Questions
Which country's dish is borscht, and is it under UNESCO protection?
Borscht appears in Ukrainian, Russian, Polish, and Belarusian cuisines alike; it is a shared Slavic heritage. On 1 July 2022, at Ukraine's request, UNESCO added the culture of preparing borscht to the List of Intangible Cultural Heritage in Need of Urgent Safeguarding (on the grounds that it was cultural heritage under the threat of war). Even so, it has more than 200 variations in Russia: Moscow borscht (rich in meat broth), Siberian borscht (heavy on frozen meat and cabbage), and white borscht (without beet, with sour cream). The classic recipe: beet, cabbage, carrot, onion, garlic, and dill, 2 to 3 hours of slow simmering, and a smetana topping.
What is the origin of beef stroganoff, and did Count Stroganov really invent it?
The first written record of beef stroganoff is the 1871 Saint Petersburg cooking competition, the recipe Pavel Alexandrov submitted in the name of the Stroganov family. Alexandrov was the French-style private cook of Count Alexandr Grigorevich Stroganov; the classic formula of thinly sliced sirloin, sour cream, and Dijon mustard came from here. The reason the dish was dedicated to the Count is disputed (some sources say it was developed as a soft-meat recipe for the Count's aging teeth). It spread to the world thanks to the Soviet pavilion at the 1939 New York World's Fair.
Where does pelmeni come from, and why is it considered a Siberian winter legacy?
Pelmeni is a 14th-century winter technique of the Ural Mountains belonging to the Komi-Permyak peoples; the meat dumplings were stored frozen on the snow and boiled in a cauldron during the winter months. It spread to the Volga and Siberia, with a classic recipe of wheat dough, ground beef, onion, salt, and black pepper. In Siberia's -40°C winter, they are stored outdoors as a natural freezer, boiled in a cauldron for 7 to 8 minutes, and served with smetana, vinegar, and dill. Today it is the most beloved dumpling dish of Russian cuisine.
Why did Olivier salad spread to the world as 'Russian salad,' and what is the classic recipe?
Olivier salad was created in the 1860s by Lucien Olivier (a Belgian), the head chef of the Hermitage restaurant in Moscow; the original recipe remained secret (when Olivier died, the recipe was lost). In the Soviet era of the 1920s, it was reinterpreted by Ivan Ivanov with inexpensive ingredients: boiled potato, carrot, peas, gherkin pickles, beef sausage, egg, and mayonnaise. It is the indispensable salad of the Russian table on New Year's Eve. In Europe and Turkey, it spread under the name 'Russian salad,' carrying the classic gherkin and mayonnaise base.
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Bal Katlı Medovik Kup
Easy 8 hr 12 min~268 kcal 2/10
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Ballı Haşhaşlı Syrniki
Easy 29 min~242 kcal 6/10
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Beef Stroganoff Klasik
Medium 45 min~470 kcal 9/10
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Blini
Easy 50 min~220 kcal 6/10
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Borscht
Medium 1 hr 25 min~170 kcal 5/10
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Cevizli Medovik
Hard 9 hr 27 min~320 kcal 2/10
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Chak-Chak
Medium 1 hr 32 min~340 kcal
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Chicken Kiev
Hard 1 hr 5 min~590 kcal 9/10
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Dana Solyanka
Medium 1 hr 12 min~230 kcal 5/10
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Dana Stroganoff
Medium 45 min~470 kcal 9/10
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Dereotlu Olivier Salatası
Easy 40 min~250 kcal 5/10
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