170 russian recipes

Vegetarian eggplant and mushroom stroganoff with balsamic-wine saute, garlic, cream of mushroom soup, and paprika. A meatless take on the Russian classic served over rice or fettuccine.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Khvorost are crispy Russian fried dough twists dusted in cinnamon sugar, made with a vodka-laced dough for extra crunch. Served with apricot sauce for dipping.

Butter pecan snowball cookies (Mexican wedding cookies, Russian tea cakes) with finely chopped pecans, rolled in powdered sugar while warm. Christmas cookie tin staple, freezes beautifully.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Solionye ogurtsy, traditional Russian salt-brined cucumbers fermented with dill, horseradish, garlic, and tarragon. Crisp, sour, and packed straight into jars with no vinegar in sight.

Buttery pecan tea cookies rolled in powdered sugar while warm, then dusted again after cooling. Melt-in-your-mouth snowball cookies also known as Russian tea cakes.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Easy beef stroganoff with tenderloin, mushrooms, and sour cream in a quick pan sauce with a hint of nutmeg. Classic Russian comfort dish served over brown rice.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

Kulich bread machine recipe with raisins, dried cherries, almonds, and honey. A simplified version of the traditional Russian Easter bread with dried fruits and a sweet, aromatic crumb.

Russian peasant breakfast skillet with crisp pumpernickel croutons, smoky bacon, kielbasa, sautéed onions, and runny eggs, garnished with fresh dill. A hearty, rustic farmhouse start to the day.

Classic butter nut balls (also called Russian tea cakes or Mexican wedding cookies). Buttery, melt-in-your-mouth shortbread rolled twice in powdered sugar for a snowy finish.

Borden's and Gordon's punch: French vanilla ice cream blended with vodka, cold coffee, and creme de cacao. A retro punch-bowl White Russian for a crowd, served slushy by the ladle.

Russian-style black bread with rye flour, dark molasses, unsweetened chocolate, and bran. A dense, dark-crumbed yeast loaf for hearty sandwiches and slathering with butter. Makes two loaves.

Koulibiac is a Russian salmon pie wrapped in puff pastry with layers of rice, spinach with nutmeg, hard-boiled eggs, and lemon cream. Served hot or cold, golden and flaky.