170 russian recipes

Russian honey bread loaded with dried apricots, dates, raisins, and walnuts, warmed with cinnamon and clove. A bread machine quick bread with the rich, spiced sweetness of an old-country tea cake.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Russian lemon soup, Liminnyi Sup, simmers tender rice in chicken broth, then finishes with cream, fresh lemon juice, and zest for a silky, citrus-bright bowl. A traditional Slavic comfort soup.

Beef stroganoff with a splash of Coca-Cola in the braise. The cola tenderizes the chuck and balances the sour cream gravy with caramel sweetness. Mid-century classic.

Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.

Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.

Piroshki: golden Russian stuffed buns of soft yeast dough wrapped around savory beef, mushroom, or buckwheat fillings, then baked or fried. The portable hand pie of Russian home cooking.

An easy flaming chicken main dish that even picky teenagers will gobble up. Very simple ingredients with a tasty sauce perfect for potatoes or rice on the side. Flames optional but worth the excitement.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Crispy breaded turkey tenders stuffed with wine-infused herb butter and baked ham. Each golden bite releases a gush of melted parsley, chive, dill, and mint butter that pools on your plate like liquid gold.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

Russian codfish soup with milk, cream and simple seasonings. Delicate white fish soup ready in 40 minutes, named after Rasputin.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Ukrainian meatless cabbage rolls filled with rice, sauteed onions, and mushrooms, baked in tomato sauce. A traditional Lenten dish that freezes beautifully.

A tender bread with a slight orange taste. Excellent plain, toasted or for sandwiches.