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Borsch (Borscht)
Borsch (Borscht)
Schi and borsch are quite similar, however, schi is a typical Russian dish while borsch was adopted from the Ukrainian cuisine. They're easy to tell apart: while both are made with the fresh cabbage or sauerkraut, borsch also has beets among its...

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Pelmeni (Meat Dumplings)
Pelmeni (Meat Dumplings)
The dough is what really makes pelmeni what they are. The classical recipe includes flour, salt, water and eggs these ingredients create a dense dough that holds its shape well when boiled.

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Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
These cabbage rolls stuffed with the meat and rice mixture are a traditional Russian dish. To make this, you will need a head of cabbage no smaller than 2 pounds. However, we will use only a few of the cabbage leaves from the top.

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Liver Pirozhki
Liver Pirozhki
These delicious pirozhki are well-loved for their soft and quick yeast dough as well as succulent filling.

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Liver Pancakes
Liver Pancakes
There should be 4-6 pancakes per serving; they’re great with any side dish or a salad.

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Kulebiakas Arkhangelsk Style (Individual Fish Pies)
Kulebiakas Arkhangelsk Style (Individual Fish Pies)
You can use just about any kind of fish for the filling of these pies, as long as you like the taste of it. And these pies are perfect for Lent – they’re probably the tastiest of all Lenten pies. First prepare the dough.

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