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45 recipes tagged Russian · page 2 of 2

Syrniki
Fried curd-cheese fritters made from drained tvorog, crisp at the edge and soft in the middle, eaten with soured cream.

Solyanka
A thick sour-salty soup of mixed cured meats, brined cucumbers, olives and lemon, built on their brine as much as stock.

Shchi
Cabbage soup simmered in meat broth, made sour with sauerkraut in winter and with fresh cabbage in summer.

Sharlotka
Apple sponge with far more fruit than batter, the eggs whisked to a foam that just holds the apples in place as it bakes.

Semolina Kasha
Manka, a milk semolina porridge cooked by raining the grain into moving liquid so that it thickens without lumps.

Salat Mimosa
Tinned fish, egg, cheese and onion layered with mayonnaise and topped with sieved yolk that looks like mimosa blossom.

Pryaniki
Spiced honey biscuits with a soft crumb and a thin white sugar glaze that dries to a matt shell as they cool.

Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.

Plov
Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.

Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.

Oladyi
Small thick pancakes raised with kefir and bicarbonate of soda, fried in a shallow film of oil until the edges set crisp.

Mushroom Julienne
Mushrooms baked in a bechamel-style sauce under grated cheese, in individual dishes, browned under the grill.

Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.

Herring Under a Fur Coat
Layers of salted herring, onion, potato, carrot and beetroot under mayonnaise, left overnight so it sets firm enough to cut.

Golubtsy
Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.

Chicken Kiev
Crumbed chicken breast sealed around garlic-and-herb butter, chilled hard so the filling stays in until cutting.

Buckwheat Kasha with Mushrooms
Buckwheat toasted dry, then cooked pilaf-style with onion and mushrooms so the grains stay separate.

Borscht
Beetroot and cabbage soup built on beef broth, with the grated beetroot added late and with acid so it stays red.

Borodinsky Rye Bread
Dark sourdough rye scalded with red rye malt, sweetened with molasses and finished with a crust of coriander seed.

Blini
Thin yeasted pancakes of buckwheat and wheat flour, cooked in a hot pan and served with soured cream, butter or salted fish.

Beef Stroganoff
Strips of beef seared fast and finished in a soured-cream and mustard sauce that is warmed through rather than boiled.