Borscht is a beet soup that originated in Ukraine and has since become a popular Russian dish. To many Westerners, beets may appear to be an unusual soup foundation, but there are numerous reasons why this hearty soup is one of Russia's most famous recipes. It's packed with beef and sautéed veggies like cabbage, carrots, onions, and potatoes. It's finest served with a dollop of fresh sour cream on top, whether hot or cold.

Ingredients

• For Borscht:
• 3 medium beets, peeled and grated
• 4 Tbsp olive oil, divided
• 8 cups chicken broth , + 2 cups water
• 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
• 2 carrots, peeled and thinly sliced
• For Zazharka (Mirepoix):
• 2 celery ribs, trimmed and finely chopped
• 1 small red bell pepper, finely chopped, optional
• 1 medium onion, finely chopped
• 4 Tbsp ketchup or 3 Tbsp tomato sauce
• Additional Flavorings:
• 1 can white cannelini beans with their juice
• 2 bay leaves
• 2-3 Tbsp white vinegar, or to taste
• 1 tsp sea salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 1 large garlic clove, pressed
• 3 Tbsp chopped dill

Instructions

• Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
• Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
• Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
• While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
• When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

Shchi is a traditional cabbage soup made from fermented or fresh cabbage. While different recipes call for different ingredients, shchi frequently includes potatoes, carrots, onions, and perhaps chicken. Sauerkraut can also be used in place of the cabbage, resulting in sour shchi.

Ingredients

• 3 tablespoons unsalted butter
• 1 large onion, chopped
• 1 large head cabbage, shredded
• 1 large carrot, peeled and coarsely grated
• 1 stalk celery, chopped
• 1 bay leaf
• Black peppercorns, to taste
• 8 cups vegetable stock, or water
• 2 large russet potatoes, peeled and coarsely chopped
• 2 large tomatoes, peeled, seeded, and chopped, or a 14-ounce can diced tomatoes, undrained
• Salt, to taste
• Freshly ground black pepper, to taste
• Sour cream, for garnish
• Fresh dill, for garnish

Instructions

• Gather the ingredients.
  
• Add the butter to a large saucepan or Dutch oven over medium heat. Add the onion and sauté until translucent.
  
• Add the shredded cabbage, grated carrot, and chopped celery. Sauté about 3 minutes, stirring frequently.
• Add the bay leaf and black peppercorns. Pour in the water or vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
• Add the potatoes to the soup and bring it back to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
• Add the chopped fresh tomatoes (or undrained canned tomatoes) and bring the soup back to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Season with salt and pepper to taste.
• Remove the bay leaf and peppercorns from the pot (some cooks leave the peppercorns in).
• Serve bowls of the soup topped with fresh sour cream and fresh dill and enjoy.

Solyanka (sometimes written soljanka) is a traditional Russian soup from the 15th century. The recipe has evolved over time to accommodate what meats and veggies are available, and there are various variations, as with many time-tested meals. Meat, fish, and vegetable (most commonly mushroom) variations of Solyanka are available, with meat being the most popular. Solyanka is a soup that contains "everything but the kitchen sink," yet it tastes far better than its moniker suggests. It's commonly referred to as the "ultimate hangover remedy" because it replenishes the salts that have been lost during a night of revelry.

Ingredients

• For the Soup:
• 2 large bay leaves
• 6 whole black peppercorns
• 4 whole allspice berries
• 10 cups water
• 4 tablespoons concentrated beef base
• 1/2 medium head green cabbage, shredded
• 1 cup coarsely chopped celery
• 1 tablespoon oil
• 2 medium onions, coarsely chopped
• 2 medium carrots, peeled and coarsely chopped
• 1 pound dried Polish kabanosy sausage, sliced 1/4 inch thick
• 2 medium cooked chicken breasts, cubed
• 1 cup ham, cubed
• 3 large dill pickles, coarsely chopped
• 1 (6-ounce) can tomato paste
• 2 (14-ounce) cans stewed tomatoes
• 3/4 cup sliced black olives
• 2 tablespoons capers
• 1 cup dry white wine
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• For the Optional Garnishes:
• 1/2 cup sour cream
• 1/2 cup coarsely chopped fresh dill, or to taste

Instructions

• Gather the ingredients.
• Make a spice sachet by adding the bay leaves, peppercorns, and allspice in a square of cheesecloth. Tie with a long piece of butcher's twine.
• Using the ends of the butcher's twine, tie the sachet onto the handle of a large soup pot so that the sachet hangs into the pot.
• Add the water and beef base to the soup pot and bring to a boil. Add the shredded cabbage and chopped celery and return to a boil. Reduce the heat and simmer for 30 minutes.
• Heat the oil in a large skillet. Add the onions and carrots and sauté until translucent. Add the sausage, chicken, ham, pickles, and tomato paste. Bring to a boil, reduce the heat, and simmer for 2 minutes. Transfer to the soup pot.
• Add the stewed tomatoes, sliced olives, and capers, and bring it barely to a boil. Add the wine and simmer gently for 20 minutes.
• Remove the sachet and discard. Adjust the seasonings with salt and pepper if necessary.
• Ladle the soup into hot bowls and garnish with the sour cream and dill. Serve hot.

Ukha (sometimes written Uha) is a traditional Russian cuisine that dates back to the 12th century. Nobody knows for certain what the original recipe was, and the way Ukha is prepared has evolved over time. Nowadays, the recipe is heavily influenced by the location. This Russian fish soup is prepared differently by each family. In Russia, fishing is a favorite pastime, and modern-day Ukha is frequently prepared over an open fire by fisherman using freshly caught fish.

Ingredients

• Decrease Serving4
• Increase Serving
• Adjust
• Original recipe yields 4 servings
• Ingredient Checklist4 cups water
• 2 potatoes, cubed
• 1 onion, chopped
• 1 bunch fresh parsley, chopped
• 4 ounces cod fillets, cubed
• 1 lemon, juiced
• salt and pepper to taste

Instructions

• In a medium pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally until the onions start to caramelize. Add the carrots and cook until the carrots start to soften, about 4 more minutes.
• Add the stock, water, potatoes, bay leaves, and black peppercorns. Season with salt and bring to a boil. Reduce heat, cover and cook for 10 minutes. Add the millet and cook for 15 more minutes until millet and potatoes are cooked.
• Gently add the fish cubes. Stir and bring the soup to a simmer. The fish will cook through very fast, so make sure to not overcook them. They are done when the flesh is opaque and flakes easily.
• Garnish the soup with chopped fresh dill or parsley before serving.

Pirozhki are Russian hand pies formed from yeast dough buns and filled with a variety of sweet and savory fillings. Pirozhki is a plural version of pirojok that can be spelt in a variety of ways, including pirojki, piroshki, and pirozhki. They taste great whether they're baked or fried.

Ingredients

• 2 cups milk, warmed
  
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 2 tablespoons butter, melted
• 1 egg
• 1 teaspoon salt
• 6 cups all-purpose flour
• 1 tablespoon butter
• ½ medium head cabbage, finely chopped
• 6 hard-cooked eggs, chopped
• salt and pepper to taste

Directions

• Instructions ChecklistStep 1Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
• Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
• While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
• Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
• Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
• Bake for 20 minutes in the preheated oven, or until golden brown.

Pelmeni is considered Russia's national dish. They're meat-filled pastry dumplings wrapped in a thin, pasta-like dough. They can be eaten plain or in a soup broth, smeared in butter and topped with sour cream. In Russia and Eastern Europe, this is unquestionably a favorite!

Ingredients

• 1 egg
  
• 1 teaspoon vegetable oil
• 1 teaspoon salt
• ¾ cup warm water
• 3 cups all-purpose flour
• 1 tablespoon all-purpose flour
• Filling:18 ounces ground beef
• 1 small onion, chopped
• 1 ½ tablespoons ice-cold water
• 1 tablespoon coarse salt
• freshly ground pepper to taste

Directions

• Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
• Dust a baking sheet lightly with 1 tablespoon flour.
• Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
• Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
• Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.

Blini is a wheat pancake stuffed with jam, cheese, sour cream, caviar, onions, or even chocolate syrup. It's Russia's version of a crepe. Blini are always a safe pick in any restaurant if you're not sure what else to order. Blini are such an essential element of Russian cuisine that a celebration called Maslenitsa honors them by commemorating the arrival of spring.

Ingredients

• 1 cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ¾ cup milk
• 2 tablespoons milk
• 1 large egg
• 1 tablespoon melted unsalted butter
• 1 tablespoon unsalted butter

Directions

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
  

Chicken Shashlik is a tasty appetizer that is frequently offered in restaurants. It's normally served over a bed of rice, but it can also be eaten with noodles, and it's a complete meal in and of itself. If you want to prepare Chicken Shashlik at home, follow the straightforward and simple instructions in the recipe below. This simple meal can be made with readily available items at home. If you want the greatest results, make sure to use fresh chicken. For the finest results, marinate this dish with spices for at least 30 minutes.

Ingredients

• 500 gm chicken boneless
• 2 medium tomato
• 2 tablespoon yoghurt (curd)
• 2 inch ginger
• 1 teaspoon coriander powder
• 2 teaspoon powdered red chilli
• 1 medium onion
• 1 medium capsicum (green pepper)
• 6 cloves garlic
• 1 teaspoon black pepper
• 5 teaspoon pureed tomato
• 4 tablespoon butter

Directions

• Set aside the onion, tomato, and capsicum to chop. Make a ginger and garlic paste. Combine the yogurt, garlic, ginger, black pepper, coriander, chili powder, salt, and tomato puree in a mixing dish. Mix in the boneless chicken pieces until they are thoroughly coated in the marinade. Toss in the veggies. Refrigerate for 2-3 hours, covered.
• Alternate threading the chicken with slices of onion, tomato, and capsicum on the skewers. Grill until the chicken is cooked through and golden brown, brushing with butter as needed. The chicken can alternatively be pan grilled. Simply keep the flame low and continue to turn the chicken pieces in this situation. It's possible that you'll have to cover and uncover the pan as you keep adding butter. Then, for a sizzling effect, lay the chicken skewers on a heated iron plate with a few drops of water and oil. Serve with mint chutney right away. It can also be served on a bed of rice or noodles, making it a complete meal.

It starts with a fast sauté of tender steak (or ground beef) and perfectly browned mushrooms, then it's mixed with the richest, savory, garlicky cream sauce (that I've lightened up and prepared without heavy cream). Prepare for a delightful flash of reminiscence when served warm over a huge dish of noodles, rice, or polenta. Because this classic recipe is ultimate comfort food that never fails to satisfy and delight.

Another advantage of this beef stroganoff recipe is that it is extremely quick and simple to prepare, taking only around 30 minutes. Bring out the beef and mushrooms the next time you need a simple evening supper that will please a crowd, and let's make some stroganoff together!

Ingredients

• 1 1/2pounds beef sirloin steak, 1/2 inch thick
• 8ounces fresh mushrooms, sliced (2 1/2 cups)
• 2medium onions, thinly sliced
• 1garlic clove, finely chopped
• 1/4cup butter
• 1 1/2cups Progresso™ beef flavored broth (from 32-ounce carton)
• 1/2teaspoon salt
• 1teaspoon Worcestershire sauce
• 1/4cup Gold Medal™ all-purpose flour
• 1 1/2cups sour cream
• 3cups hot cooked egg noodles

Directions

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
  

This Old-Fashioned Russian Ice Cream Plombir was a popular ice cream in Russia and adjacent nations, as well as several central European countries, many years ago. It's silky and thick, with a vanilla aftertaste! It's the finest ice cream you'll ever have! Morozhenoe is a popular ice cream in Russia. It's typical to see it on restaurant menus, with a range of toppings like fruit, nuts, or chocolate to select from.

Ingredients

• 1 liter heavy cream
• 1 cup whole milk
• 2 1/2 pints fresh strawberries
• 3/4 cup sugar

Directions

• Put a large metal bowl in the freezer. Quarter the strawberries and heat a saucepan over medium heat. Add the strawberries and 1/2 cup of the sugar. Cook for about 15 minutes, or until the berries are soft and the mixture becomes slightly syrupy. Set aside to cool.
• Once the sauce is cooled take the bowl out of the freezer, and pour in the heavy whipping cream. Using an electric mixer begin whipping at medium speed; when the mixture begins to thicken, add the remainder of the sugar and whip at a higher speed. Make sure not to overmix so the cream doesn't separate. Gently fold in the milk and strawberry syrup. In a large bowl freeze for 2 hours, come back and stir, then freeze for 8 more. This is best served within a day or two of making, otherwise the ice crystals stiffen the signature texture.