Welcome to the world of the Russian Cuisine!

The truth is that in starting this site we were motivated by terror. We’ve been terrified with the dishes that are passed off as Russian national dishes in other countries. In reality, none of them have anything to do with the contemporary Russian cuisine. This resembles the old telephone game when a word is passed by whisper from player to player and by the time it gets to the last person its meaning is completely lost. Seems like the same is happening to the recipes of the Russian dishes.
If you want to find out what the contemporary Russian cuisine is really like, follow us page by page. We’ll tell you all about it and provide you with precise tried-and-true recipes. We’ll teach you to cook the simplest and most popular Russian dishes.
You’ll find out how the popular Russian dishes are cooked and called, and beside the history of these dishes, you’ll also learn many tips and tricks that will make cooking a breeze.

One thing you won’t find on this site is calorie counting. Russian food is delicious yet quite rich, so we won’t get upset by calorie counting – let other websites worry about that.
Foreigners often think that the Russian cuisine consists of 3 main ingredients: pancakes, caviar and vodka, and we’d like to dispel this error.
First of all, the very idea of the Russian food has changed a lot in the last century. The dishes popular in Russia now are very different from the ones cooked in the old times. The Russian cuisine has been influenced by dishes of other nations. Keep in mind that for almost 70 years Russia had been one of the many republics of the enormous Soviet Union. Many popular formerly non-Russian dishes were absorbed into the Russian cuisine during those times. For example, Borsch (beet soup), Shashlik (shish kebab), Azu (meat with hot sauce) and Chicken Kiev (fried chicken with melted butter inside), as well as many salads and drinks have become the staples of the Russian cuisine. Adopting culinary habits and tastes from other cultures, the Russian cuisine has fine-tuned them according to its own taste.
At the same time ancient Russian dishes were going through an adjustment to fit into contemporary life. The old cuisine was simple and monotonous. All dishes were cooked in the traditional Russian stove, mainly by stewing and baking. The old Russian cuisine was greatly influenced by Christian orthodox traditions: most days of the year were fasting days, so most Russian dishes were made of vegetables, mushrooms, fish and various grains.

As the times changed, new technical capabilities appeared, and gastronomic particularities changed accordingly.

We can confidently say that the contemporary Russian cuisine is a creative adaptation of recipes from other nations in accordance with Russian culinary traditions.
Our collection of recipes is constantly updated. Stay with us!

New recipes:

Borsch (Borscht)
Borsch (Borscht)
Serves: 8-10 1 lb beef with a bone 1 lb green cabbage 4 medium potatoes 1 large carrot 1 large onion 3-4 garlic cloves 2 medium beets 2-3 tablespoons tomato paste 2 teaspoons salt 4 oz...Read more
Pelmeni (Meat Dumplings)
Pelmeni (Meat Dumplings)
(Pelmeny s myasom) For 250-300 pelmeni: 5 eggs 2 teaspoons salt 1 teaspoon ground black pepper 3.5 large cups flour 1 lb ground pork 1 lb ground beef 1 lb onions 1 cup flour for rolling...Read more
Solyanka Fish Soup
Solyanka Fish Soup
(Solyanka rybnaya) Servings: 4 0.3 lbs smoked fish 0.3 lbs lightly salted fish 0.3 lbs fresh fish filet 2 tablespoons capers 1 onion 3 tablespoons vegetable oil 2 tablespoons tomato...Read more
Trout Stuffed with Omelet
Trout Stuffed with Omelet
(Farshirovannaya forel’) Ingredients: 1 whole trout (up to 2 lbs) 1 teaspoon salt 6 eggs 2-3 oz hard cheese 3 tablespoons vegetable oil Clean the trout well under the running...Read more
Open-faced Appetizer Sandwiches with Smoked Salmon
Open-faced Appetizer Sandwiches with Smoked Salmon
(Zakusochnye buterbrody s krasnoy ryboy) Ingredients for 12 sandwiches: 6 slices bread 1 oz butter 6 oz smoked salmon 4 oz cucumber These sandwiches are as delicious as they’re easy to...Read more
Canapés with Herring and Rye Bread
Canapés with Herring and Rye Bread
(Kanape s sel’diu na chernom khlebe) Ingredients for 20 canaps: 5 slices dark rye bread (about 0.6 lb) 1 lb salted herring fillets 4 oz red onions 1/4 teaspoon salt 1/2 teaspoon sugar 1...Read more
Kefir (Buttermilk) Pancakes
Kefir (Buttermilk) Pancakes
(Olad’i na kefire) Servings: 4 17 fl oz kefir (buttermilk) 2.5 cups wheat flour 1 egg 1-2 tablespoons sugar half teaspoon salt half teaspoon baking soda or 1 teaspoon baking powder 4-6 oz...Read more
Mushroom Julienne
Mushroom Julienne
(Zhulien iz gribov) Serves 4 2 lb white mushrooms 2 tablespoons vegetable oil 1/3 teaspoon salt 2 oz butter 1 heaping tablespoon flour 3/4 cup milk 1.5 oz hard cheese Whenever you...Read more
Tartlets with Red Caviar
Tartlets with Red Caviar
(Tartaletki s krasnoy ikroy) Ingredients 10 small ready-made tartlets 1 oz butter 5 oz red caviar (salmon caviar) 2 oz cucumber Red caviar is a traditional holiday appetizer. It is...Read more
Okroshka (Traditional Cold Soup with Kvass)
Okroshka (Traditional Cold Soup with Kvass)
(Okroshka – kholodnyi soup na kvase) Serves 8 3/4 lb bologna or mortadella (can be substituted with boiled beef) 2 oz green onions 6 oz cucumber (1 medium) 3/4 lb potatoes 1/2 lb radishes 4...Read more
Fried Chicken Burgers
Fried Chicken Burgers
(Zharenye kurinye kotlety) Serves 4 (8 burgers) 1 lb boneless chicken breast 1 medium onion 1 egg One-half teaspoon salt 3-4 fresh dill or parsley sprigs 4 tablespoons vegetable...Read more
Radish and Egg Salad
Radish and Egg Salad
(Salat iz redisa s yaytsami) Serves 6 1 lb radishes 6 hard-boiled eggs 3-4 fresh dill sprigs 4 tablespoons sour cream One-half teaspoon salt Wash and trim the radishes. Slice into thin...Read more
Beet Soup
Beet Soup
(Svekol’nik) Serves 8 1 lb pork ribs 1 lb beets 1 lb potatoes 2 onions 1 medium carrot 3-4 garlic cloves 1.5 teaspoons salt 6 tablespoons vegetable oil 2.5 quarts water Green...Read more
Pasta (Macaroni) with Butter
Pasta (Macaroni) with Butter
(Otvarnye makarony s maslom) Serves 8 1 lb dry pasta (elbow macaroni, shells) 2 quarts water 2 teaspoons salt 2 oz butter This is one of the most popular side dishes in Russia. The...Read more
Macaroni with Meat (Navy Style)
Macaroni with Meat (Navy Style)
(Makarony po-flotsky) Serves 6-8 1 lb elbow macaroni 1 lb ground beef 1 medium onion 2 heaping tablespoons tomato paste 4 tablespoons vegetable oil 2.5 teaspoons salt 0.5 teaspoon dry...Read more