Russian cuisine is rich in unusual culinary discoveries that sometimes shock foreigners. But on the other hand, she is familiar and familiar, and also great for holidays and for every day. We have collected 15 of the most delicious recipes for Russian national dishes!
1. Lean cabbage soup
Did you know that there are about 60 types of Russian cabbage soup? We have taken a classic recipe, which you can add any meat to.
You will need: 400 g cabbage, 4 potatoes, 1 onion, 2 carrots, 3 tomatoes, 2 cloves of garlic, 2.5 liters of water, 2 tbsp. vegetable oil, spices.
Preparation: Chop the onion, grate the carrots, chop the cabbage and dice the peeled tomatoes. Fry the onions with carrots, add the tomatoes and simmer for 7 minutes over low heat.
Add cabbage to boiling water and boil for 7 minutes. Add potato sticks there, and after another 15 minutes - crushed garlic and frying. Salt, pepper and boil the cabbage soup under the lid for another 10 minutes.
2. Roast
The classic roast is cooked in pots and simmered in the oven for several hours.
You will need: 400 g pork, 6 potatoes, 1 onion, 1 carrot, 1 zucchini, 2 tbsp. sour cream, 3 tbsp. vegetable oil, 2 tbsp. tomato paste, 100 ml of water, spices, dried mushrooms, herbs.
Preparation: Grind and fry meat, potatoes and other vegetables separately. Put everything in pots in layers, sprinkle with spices and cover with tomato paste and sour cream sauce. Add some water, dried mushrooms and herbs. Bake for 1.5 hours at 160 degrees.
3. Pancakes with red caviar
Russian pancakes can be served with anything from sour cream to red caviar. We will tell you the recipe for the latter!
You will need: 1.5 cups flour, 500 ml milk, 2 eggs, 1 tsp. sugar, a pinch of salt, 1 can of red caviar.
Preparation: Combine milk with eggs, salt and sugar, add sifted flour and stir. Fry pancakes and roll them with red caviar into rolls or envelopes.
4. Solyanka
Pickled cucumber soup is one of those dishes that are often perplexed in other countries. And completely in vain!
You will need: 2.5 liters of water, 600 g of pork or beef, 300 g of smoked ribs, 200 g of ham, 200 g of sausage, 2 onions, 4 pickles, 2 tbsp. tomato sauce, 2 tbsp. vegetable oil, 1 tbsp. butter, 2 bay leaves, 3 peppercorns, spices.
Preparation: Pour the meat with ribs with water and bring to a boil, add 1 onion there and cook for 2 hours. Put pepper, bay leaf and other spices 15 minutes before the end. Separately strain the broth and chop the meat into strips. Cut the sausage and ham into the same strips.
Cut the cucumbers into strips and simmer lightly in the pan. Put them in the broth, fry the onions with tomato sauce and add to the same place. Return all the meat to the pan and boil for another 15 minutes. Olives and some brine can be added if desired.
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5. Dumplings
Ural dumplings became a legend more than 600 years ago.
You will need: 200 g flour, 1 egg, 5 tbsp. ice water, 1 tbsp. vegetable oil, 1 onion, 300 g minced meat, 1 tbsp. parsley, 1 clove of garlic, spices.
Preparation: Mix the minced meat with grated onion and garlic, chopped parsley and spices. Beat eggs with water, add flour and butter to them. Break the dough into sticky crumbs with a blender, knead with your hands and leave for half an hour under the plastic wrap.
Roll it out on the table, cut into thin slices and shape the minced meat dumplings. They can be steamed or in water, fried, baked, or placed in the freezer.
6. Fish pie
Pies are "unbuttoned", that is - open, pies made from uncomfortable yeast dough.
You will need: 2.5 cups flour, 2 tsp. dry yeast, 1.5 cups of milk, 4 tbsp. butter, a pinch of salt, 1 egg, 300 g of pike, 300 g of salmon, spices.
Preparation: Add dry yeast, sugar and salt to the sifted flour, pour in warm milk and stir.Add the beaten egg and half the melted butter, cover with plastic wrap and heat for 2 hours. Cut the fish fillet into thin slices and fry with spices.
Roll out the dough and cut into 10 cm circles. Put a piece of fish on each, pinch the edges, leave for 15 minutes, brush with an egg and bake at 200 degrees for 30 minutes. By the same principle, you can use any other filling.
7. Beetroot
Cold beetroot soup is indispensable when you want something fresh.
You will need: 1 beet, 4 potatoes, 2 cucumbers, 4 eggs, 250 g of balyk, 1.5 liters of kefir, 1.5 liters of mineral water.
Preparation: Boil potatoes, beets and eggs, cut into small cubes, balyk into strips, and grated cucumbers. Put everything in a saucepan, fill it with kefir, leave for a couple of minutes and add mineral water. Garnish the beetroot with herbs before serving.
8. Boiled pork
This hearty meat dish is mentioned in sources of the 16th century.
You will need: 1 kg of pork, 3 cloves of garlic, 0.5 cups of bay leaves, 2 tsp. raisins, 2 tsp. salt, 1 tsp. pepper, 50 ml of vegetable oil, 400 ml of water.
Preparation: Rinse and dry the meat, make cuts and fill with garlic wedges with raisins. Rub the pork with salt and pepper and leave for an hour. Lightly fry it on all sides in vegetable oil for a couple of minutes, put it in a mold on a bay leaf pillow, fill it with hot water and bake for 1.5 hours at 180 degrees under foil.
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9. Aspic
Or jelly - as you are used to. We have chosen a recipe with pork legs - they are very rich.
You will need: 2 pork legs, 700 g of beef, salt and pepper, 1 onion, garlic, bay leaf.
Preparation: Fill the legs with meat with water, bring to a boil, add all the spices, onion and garlic, and boil for about 2-3 hours. Separate the meat from the bones and chop, arrange in shapes, add vegetables if desired and pour over the strained broth. Remove the jelly in the cold so that it freezes.
10. Pozharsky cutlets
The legend of their origin is connected with the visit of Nicholas I to the tavern of Daria Pozharskaya.
You will need: 800 g chicken fillet, 400 g onions, 350 g bread, 1 glass of cream, 200 g butter, salt, pepper, vegetable oil.
Preparation: Cut 150 g butter into small cubes and put in the freezer with bread crusts, and pour the cream over the bread pulp. Grind the chicken until it is minced and add the onion, lightly fried in 25 g of butter. Add the bread without crusts, spices and stir there.
Put frozen butter in the minced meat and knead quickly so that it doesn't melt. Grate the bread crusts, shape into patties and roll in breadcrumbs. Fry them in a mixture of butter and vegetable oils.
11. Kurnik
This is a tall, closed pie stuffed with chicken. Most often it was baked for a wedding.
You will need: 4 cups flour, 250 g margarine, 100 g butter, 1 glass water, 1 tsp. sugar, 5 potatoes, 500 g chicken fillet, 2 onions, 1 yolk, 1 tbsp. dry yeast, spices.
Preparation: Dissolve the yeast in warm water with sugar, and chop the flour into crumbs with cold margarine. Pour the liquid into the dry mixture, knead the dough and put it in the refrigerator for half an hour under a film. Finely chop and boil potatoes, fry chopped chicken in butter and onions.
Separate a smaller portion of the dough and roll into a mold. Place the potatoes, the chicken on top, and the butter and spices on top. Cover the pie with the rest of the dough, make a hole in the middle, brush with yolk and leave for 20 minutes. Bake for 25 minutes at 200 degrees.
12. Zucchini caviar
The recipe is relatively young - it is a little over a hundred years old, but it has long been associated with Russian cuisine.
You will need: 1.5 kg of courgettes, 140 g of tomato paste, 2 onions, 100 ml of vegetable oil, 1 tbsp. 5% vinegar, 1 tsp. sugar and salt, a pinch of pepper.
Preparation: Cut the zucchini into slices and bake for 20 minutes at 180 degrees. Chop the onion, stew it in vegetable oil, add tomato paste and spices. Grind the zucchini with a blender and add to the same skillet, simmer for 20 minutes. Season the caviar with vinegar and cool.
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13.Baked sturgeon
Not an everyday, but a very sophisticated Russian dish!
You will need: 1 sturgeon, 3 tomatoes, 1 green apple, 1 lemon, 1 bunch of herbs, 1 orange, 1 bunch of lettuce, 50 g of mayonnaise, 1 pepper, 100 g of vegetable oil, 1 leek, spices, vinegar.
Preparation: Soak the fish in water with vinegar for several hours, dry it, salt, pepper and grease with oil. Wrap it in foil and bake for 40-50 minutes at 180 degrees. Then place on lettuce leaves and garnish with fresh or baked vegetables and fruit to taste.
14. Beef stroganoff
A signature dish of the Stroganov dynasty, which became known all over the world.
You will need: 1 kg beef, 1 onion, 50 g butter, 1/3 cup tomato paste, 1 cup sour cream, 1/3 cup flour, 1 tsp. mustard, 2 tablespoons cognac, spices.
Preparation: Cut the meat into strips, mix with a couple of tablespoons of flour and spices, and leave for 15 minutes. Fry it in butter, put it separately and in the same pan fry chopped onion with cognac and 1 tsp. flour. Add tomato paste to it, and after 2 minutes add sour cream. Bring the sauce to a boil, add mustard, spices and leftover flour. Put the meat back and carcasses for about half an hour, covered over low heat.
15. Okroshka
Where can we go without the classic Russian summer soup! Pour it with kvass, kefir or carbonated mineral water.
You will need: 500 g of potatoes, 300 g of boiled sausage, 3 eggs, 200 g of radish, 300 g of cucumbers, 1 pepper, herbs and spices.
Preparation: Boil potatoes, cut them into equal cubes with sausage, egg, pepper and cucumber. Chop the radish into thin slices, mix the ingredients, season and add the chopped herbs.