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RUSSIA
A Cultural Cookbook
Gen S. DuMonde
LIST OF RECIPES
1. Baklazhannaya Ikra (Eggplant Caviar)
2. Beef Stroganov (Beef with Sour Cream Sauce)
3. Bitki (Meat Cutlets)
4. Blini
5. Bobalky
6. Borodinsky Bread
7. Borscht
8. Botvinya
9. Cherny Khleb (Russian Black Bread)
10. Draniki (Meat-Filled Potato Pancakes)
11. Golubtsy (Cabbage Rolls)
12. Gorokhovy Sup (Pea Soup)
13. Grechanik (Buckwheat Bread)
14. Grechka (Buckwheat Kasha)
15. Gribnoy Sup (Mushroom Soup)
16. Kalach
17. Kapustny Salat (Cabbage Salad)
18. Kartoshka
19. Kholodnik (Cold Beet Soup)
20. Khvorost (Fried Pastry Twists)
21. Knish (Stuffed Dough)
22. Kotleta po Kievsky (Chicken Kiev)
23. Kotlety Pozharskie
24. Kulebyaka (Salmon Pie)
25. Kulich (Russian Easter Bread)
26. Kurnik (Chicken Pie)
27. Kvashenaya Kapusta (Russian Sauerkraut)
28. Lapsha (Noodle Soup)
29. Lobio (Georgian Bean Salad)
30. Makaroni Po-Flotski (Navy-Style Pasta)
31. Medovik
32. Mimoza (Layered Tuna Salad)
33. Morkovcha (Korean Carrot Salad)
34. Napoleon Cake
35. Nareznoy Baton (White Bread)
36. Okroshka (Cold Vegetable Soup)
37.
38. Oreshki (Walnut-Shaped Cookies)
39. Pagach (Stuffed Bread)
40. Pampushki (Garlic Rolls)
41. Paskha (Cheesecake)
42. Pelmeni
43. Piroghi / Pirozhki
44. Pryaniki (Gingerbread Cookies )
45. Ptichye Moloko (Bird’s Milk Cake)
46. Radish and Cucumber Salad
47. Roasted Marrow on Toast
48. Salat Olivier
49. Salo (Cured Pork Fat)
50. Selyodka (Herring Salad)
51. Sharlotka (Apple Cake)
52. Shashlik (Grilled Meat Skewers)
53. Shchi (Cabbage Soup)
54. Shuba (Herring Under a Fur Coat)
55. Soleniye Ogurscy (Salted Cucumbers)
56. Solyanka (Sweet and Sour Meat Soup)
57. Solyanka Salat
58. Sushki (Russian Tea Rings)
59. Syrniki
60. Syrny Salat (Cheese Salad)
61. Tushenaya Kapusta (Braised Cabbage)
62. Ukha
63. Vatrushka
64. Veal Orloff
65. Vinegret (Beet and Potato Salad)
66.
67. Zharennyi Porosenok (Roast Suckling Pig)
68. Zharenye Kabachki (Fried Zucchini)
69. Zharkoe (Pot Roast Stew)
70. Zhulien (Mushroom Casserole)
FOREWORD
Welcome! This cookbook provides a structured and research-informed exploration of Russian cuisine, compiled from over 30 years of documentation and analysis. Drawing on our extensive reference database, the material scholars, and professional chefs. It is designed as an authoritative resource, prioritizing clarity and cultural context over personal narrative or anecdote. Russian cuisine is shaped by extremes—of climate, geography, and history. Stretching across 11 time zones,ditions to Tatar, Central Asian, Caucasian, and Siberian foodways. The historical layering of Orthodox fasting practices, Imperial opulence, Soviet rationing, and post-Soviet globalization has produced a cuisine that is mushrooms, and preserved fruits form the basis of many regional and national dishes.
This volume presents recipes within a framework of cultural and historical explanation. From hearty soups such as borscht and solyanka to celebratory dishes such as kulebyaka and pelmeni, each entry includes information on regional variation, seasonal context, and traditional serving practices. Special attention is given to the role of food in religious observance, hospitality customs, and communal celebration.
As with all books in this series, the tone is informational and the format methodical. This cookbook is intended for cooks, researchers, and educators seeking a deeper understanding of Russian cuisine—not only as a body of it echoes of hardship and festivity, ritual and reinvention. This collection offers a grounded path into that varied landscapes.
REGIONAL CUISINE
vast geographical expanse and cultural history of the country. Rooted in peasant dishes based on the plen-
sible in the harsh climate, Russian food is known for its hearty and comforting nature. Staples such as rye, barley, wheat, and a plethora of root vegetables form the backbone of many traditional dishes. The extensive use of pickling and fermenting is a distinctive feature, born out of the necessity to preserve food through the long winters. Russian cuisine is also marked by prominent use of sour cream (smetana), dill, and mustard, adding depth and richness to dishes.
The European Russian Plains: The Heartland
In the European Russian plains, particularly around the major cities of Moscow and St. Petersburg, the cuisine capital, offers dishes such as beef stroganoff, consisting of sautéed pieces of beef served in a sauce made shchi
The Volga region is known for its diversity in agriculture, though grain crops dominate. Dishes including pelmechak-chak, a dessert made from dough balls that are deep-fried and then coated in a honey syrup.
Siberia: The Vast Wilderness
The vast and sparsely populated region of Siberia offers a cuisine that heavily depends owing to the remote and often harsh environment. Dishes such as stroganina, frozen served with salt and pepper, are unique to this area. The cold climate also makes solyanka—a thick, spicy, and sour or mushrooms—a comforting choice. The abundance of pine nuts in the forests adds a Siberian twist to various dishes from salads to desserts.
Pirozhki are a popular street food in urban areas such as Moscow and St. Petersburg.
CLASSIC DISHES
SALADS
Salat Olivier – This salad is a combination of chilled chopped vegetables, boiled eggs, and meat.
Vinegret – This traditional cold salad based on winter vegetables typically includes beets, potatoes, and carrots that are dressed in vinaigrette.
MAIN DISHES
Beef Stroganov – A classic dish of pieces of beef in a sour cream and mustard sauce, this dish commonly includes mushrooms and was originally made to the
Kotleta po Kievsky (Chicken Kiev) – A chicken breast breaded and fried for this popular dish.
Kotlety Pozharskie – Ground chicken or veal mixed with butter is shaped into cutlets for this breaded meat dish. Kotlety are popular all over Russia and have many variations.
Pelmeni meat are a favorite Russian food.
SIDE DISHES
Baklazhannaya Ikra (Eggplant Caviar) – This dip made of baked eggplant, red pepper, garlic, and basil is often eaten with bread or vegetables as an appetizer or side dish.
Draniki – These thick potato pancakes are a common breakfast in Russia, sometimes including meat for one variation.
Zhulien – This mushroom casserole is a traditional countryside dish. Many Russians still pick wild mushrooms and preserve them for use throughout the year.
Salat Olivier
Beef Stroganov
Pelmeni
SPECIAL OCCASION FOODS
PASKHA (Easter)
MASLENITSA (Butter Week)
Paskha, or Easter, is the most important religious holiday in Russia and is marked by the preparation of special foods. Kulich (a tall, cylindrical Easter bread) and paskha (a pyramid-shaped cheesecake-like dessert) are central to the Easter table. Families also prepare painted eggs and roast lamb or roast pork. The Easter meal is rich and celebratory, symbolizing the end of the Lenten fast. It is common to greet each other with “Christ is risen!” followed by a feast that celebrates life, renewal, and the resurrection of Christ.
Maslenitsa, the Russian equivalent of Mardi Gras, is celebrated in the week leading up to Lent. The focus of the festival is on indulgence before the Lenten fast, and blini (thin pancakes) are the most iconic food of the celebration. They are made
Eggs are dyed red to celebrate the resurrection of Christ by boiling them with red onions or beets, and Easter bread is baked into rounded dome shapes that resemble Russian Orthodox architecture. Other traditional foods include pirozhki (stuffed pastries), pelmeni kvass (a fermented bread drink). The food during Maslenit-
that celebrate the richness of Russian culinary traditions before the period of fasting begins.
Life Milestones and Personal Celebrations WEDDINGS
Russian weddings are grand events where food plays a central role. Bread and salt hold deep symbolic meaning, particularly in the form of karavai, a beautifully decorated round loaf. The karavai, often adorned with patterns such as wheat stalks for fertility and doves for peace, represents prosperity and happiness for the newlyweds. It is traditionally served with salt, symbolizing protection and resilience. The couple takes a bite
their commitment to sharing both the joys and challenges of life together. This act of sharing bread and salt highlights the importance of unity, hospitality, and enduring support in their marriage.
STREET FOOD
SHASHLIK
Shashlik is skewered and grilled meat, typically made from pork, lamb, or chicken that has been marinated in spices and vinegar. Variations include serving it has its origins in the Caucasus region and is a popular street food at festivals and outdoor markets across Russia.
PELMENI
Pelmeni are traditional Russian dumplings, usually and served with smetana (sour cream). Variations or potatoes. Pelmeni are commonly sold by street vendors and small cafés, especially in colder months.
Sweet Treats TVOROZHNIKI
Tvorozhniki, also known as syrniki, are soft, fried cheese pancakes made from curd cheese, eggs, and Tvorog, ricotta, or cottage cheese can be used for this recipe, while other variations may include adding raisins or vanilla. Tvorozhniki are a popular breakfast item typically enjoyed with smetana (sour cream) or jam and commonly sold at food stalls and cafés across Russia.
PRYANIKI
Pryaniki are traditional Russian gingerbread cookies not include ginger. Often coated with a sugar glaze, other variations might add nuts or dried fruit. Pryaniki have been enjoyed in Russia for centuries and are commonly sold at markets and street stalls, especially during holidays and festivals.
TEA CULTURE
History
In many people’s minds, vodka is the drink most often associated with Russia, but hot tea is actually considered to be the country’s national beverage. It the mid-1600s, most likely as a gift to Tsar Michael I trade routes from China, tea was originally an extremely expensive luxury.
In the late 1700s, the court of Catherine the Great established regular tea imports from China, and by the time of her death in 1796, Russia was importing over 3 million pounds (1.36 kg) of tea by camel caravan. This dramatically reduced the price, and the hot drink soon became a staple among even
of the Trans-Siberian Railway opened, dealing a sigit took to ship tea was cut from several months to about a week.
Cultivation
Russia relies on imports for most of its tea, which arrives in the form of tea leaves that are packaged in the country. A few local producers include Krasnodarsky Tea, the most common Russian-grown brand, that oper-
and true industrial plantations were created in the 1880s. There are few places in Russia where the weather conditions allow for mass tea production. The area around Sochi, however, has a humid subtropical climate with moderate temperatures and substantial rainfall, making the area well suited for the cultivation of tea.
Popular Varieties
Although Russians tend to enjoy all types of tea, strong black teas are most often served at tea gatherings. In a nod to the history of tea in Russia, another popular variety is called Russian Caravan tea, which is a blend that includes lapsong souchong tea leaves. This tea teas brought into Russia along the Great Tea Road from China. The tea in these caravans months of exposure to them along the trade considered important parts of the experience of a tea gathering.
Strong black teas are most often served at tea gatherings. Although not as popular as they once were, samovars are used by Russians to make tea.
Golubtsy is a popular Russian dish that was originally made as an affordable alternative to a luxurious dish. Doves were a popular meat with the upper-class of Russia in the mid-1700s, but they were far too expensive for most people to enjoy. The word golubtsy actually means “small doves,” but these cabbage rolls were actually packed with other meat to give the illusion that people with less money were actually enjoying a dish normally reserved for the wealthy.
taste. It is made with marinated chunks of meat (commonly lamb, pork, or beef) threaded onto skewers and gatherings throughout Russia, the Caucasus, and Central Asia. Shashlik is celebrated for its simplicity and bold
this salad is crisp, refreshing, and packed with nutrients. It has been a staple in Russian cuisine for generations due to the availability of cabbage year-round, making it a go-to dish in both summer and winter. The combinasalad is often served alongside meat dishes, potatoes, or even as a topping for sandwiches.
Borodinsky bread is a dark, fragrant rye bread deeply rooted in Russian culinary tradition, known for its distinctive sweet and slightly sour taste. Its name is believed to honor the Battle of Borodino in 1812, where Russian forces fought against Napoleon’s army, with some legends attributing its creation to the widows of fallen
taste. It is made with marinated chunks of meat (commonly lamb, pork, or beef) threaded onto skewers and gatherings throughout Russia, the Caucasus, and Central Asia. Shashlik is celebrated for its simplicity and bold
Zharenye kabachki is a traditional Russian side dish made from pan-fried zucchini slices that are crispy on the outside and tender on the inside. Often served with a garlic and dill sour cream sauce, this dish is a simple yet snack. This dish is a nostalgic comfort food, often served at family gatherings and outdoor picnics.
A vatrushka is a small, round pastry with cheese in the center. These Russian favorites can be sweet and served for dessert, or savory and eaten with a meal. Some dessert recipes for vatrushka add berries or dried fruit on top of the cheese.
A knish is very similar to other common “stuffed dough” recipes from around the world: empanadas, pierogis, samosas, and the like. The knish originally became popular in eastern Europe in areas with large Jewish communities and really took off in the neighborhoods of New York City in the early 1900s. This portable comfort food is commonly stuffed with potatoes, grains, or meat, and are frequently served by street vendors.
GARLIC
Description
Allium sativum is a perennial plant that belongs to the Alium genus and is closely related to onions, leeks, shallots, chives, and rakkyo (Japanese shallot or Japanese scallions). The garlic plant’s bulbous head of individual cloves are clustered around a hard stem, from which protective skin that becomes paper-like when dried.
Origin
Garlic originated in Central Asia from the wild variety Allium longicuspis and has been used by humans for food and medicinal purposes for thousands of years.
Varieties
There are two subspecies of A. sativum: A. sativum var. ophioscorodon (hard-necked garlic) and A. sativum var. sativum (soft-necked garlic). There are 10 major varieties and hundreds of cultivars.
Preparations
Garlic is typically dried and then cooked by pan-frying, smoking, or grilling. It is sold as whole cloves as well as in minced, granulated, and powdered forms. Garlic pairs well with meat, tomato, onion, ginger, eggplant, pork, and oils, and is used in a wide range of curries, stir-fries, aiolis, soups, and stews.
Season
Dried garlic, garlic powder, and jarred minced garlic are available year-round. Garlic has a long growing season. It is planted in the fall, about six weeks be-
In warmer climates, it can be planted in spring and harvested in fall.
Did You Know?
• The word garlic comes from the Old English garleac, a compound word of gar, meaning “spear” and referencing its distinctive shape, and leac meaning “leek.”
• In the Bible, the Israelites led out of slavery by Moses complained about the lack of garlic in the Promised Land.
• China is the world’s largest garlic producer, with around 80 percent of the world’s crop, followed by India, South Korea, Egypt, and Russia, with the United States in ninth place.
• To remove the strong smell of garlic from one’s hands after cooking, one can simply rub them on a stainless-steel object under cold water, as the sulfuric compounds bind easily to metal.
Cooking garlic softens its spiciness, replacing it with an earthy sweetness.
Garlic is rich in vitamin C, pyridoxine, manganese, and phosphorus. It is also a good source of thiamine and pantothenic acid, as well as calcium, iron, and zinc. Garlic contains several sulfur compounds, including allicin, an oily, colorless substance that gives
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