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Russian Recipes

Asparagus Soup (Georgia)

Recipe Based on: Sephardic Cooking by Copeland Marks
Serving Size: 6

1 Pound Asparagus -- chopped
6 Cups Hot Water
1 Tablespoon Butter
2 Medium Onions -- finely chopped
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Dill -- finely chopped
1/4 Cup Parsley -- finely chopped
3 Medium Eggs -- beaten

oak asparagus in cold water for 10 minutes and drain. Put water in the pan with asparagus and bring to a boil. Melt butter in skillet, add onions, and fry to a golden brown about 5 minutes. Add this to the asparagus along with salt, pepper, dill and parsley. Cook the soup for 15 minutes. Remove pan from heat. Beat eggs well and add 1/2 cup of the cooled soup to them. Return mixture to the soup pan and simmer for 5 minutes.

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Byelorussian Wild Mushroom And Noodle Soup

Recipe Based on: Please to the Table by Anya von Bremzen and John Welchman
Serving Size : 6

2 Ounces Porcini Mushrooms -- dried
2 Quarts Chicken Stock -- or vegetable
2 Large Potatoes -- cubed
Salt And Pepper -- to taste
3 Tablespoons Olive Oil
1 Large Carrot -- julienned
1 Large Onion -- finely chopped
1 Large Leek -- finely chopped
1 Tablespoon Flour
1/2 Cup Egg Noodles
Sour Cream -- garnish
Dill -- garnish

Bring mushrooms and stock to boil. Cover , reduce heat, simmer 1 hour. Remove mushrooms, chip fine and set aside. Return stock to boil. Add potatoes, salt and pepper cover, reduce heat, simmer 15 minutes. Meanwhile, satue in oil carrot, onion, leek and msuhrooms. , 1bout 15 minutes. stir in floru, satue 1 minute. Add 1/2 cup stock, stir to blend. Add contents of skillet to stock, along witnh noodles. Simmer 7 minutes. Remove from heat, serve garnished with sourcream and dill.

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Lena's Vegetarian Borscht

Recipe Based on: Saveur magazine
Serving Size : 10

1/4 Cup Olive Oil
1 Large Yellow Onion -- thinly sliced
2 Medium Carrots -- grated
2 Medium Beets -- grated
1 Small Head Of White Cabbage -- shredded
2 Large Potatoes -- grated
1 Tablespoon Tomato Paste
1 Teaspoon Sugar
1 Tablespoon White Wine Vinegar
3 Tablespoons Fresh Dill
3 Tablespoons Fresh Parsley
3 Tablespoons Fresh Chives
Salt And Pepper -- to taste
2/3 Cup Sour Cream
2 Cloves Garlic -- finely chopped

Saute in oil in large pot: onions, carrots, beets and cabbage. Saute 20 mintues. Add potatoes and 8 cups water. Bring to boil, simmer until tender ab out 10 minutes. Add remaining ingredients except sour cream and garlic, simmer 10 minutes. Put in individual bowls and garnish with sour cream and garlic.

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Recipe Based on: Ethnic Cuisine
Serving Size: 6

1/2 Pound Cream Cheese -- softened
2 Cups Flour
Salt And Pepper -- to taste
1/2 Pound Butter -- softened
2 Tablespoons Olive Oil
16 Ounces Mushrooms -- chopped
1 Small Onion -- chopped
1/3 Pound Ground Beef
1 Tablespoon Dill Weed
2 Tablespoons Tomato Paste
2 Tablespoons Dry Sherry
1/3 Cup Sour Cream

In large bowl mix cream cheese, butter and flour and knead into a soft, easily workable dough. cut in half and let rest, refrigerated covered, for 2 minutes

Filling: In large skillet, saute onions, ground beef in olive oil. Drain, add remaining ingredients except sour cream. Simmer, uncovered, 10 minutes. Remove from heat, stir in sour cream, place mixtue in bowl and chill for an hour.

Roll out each half into a thin circle (this is very elastic and will creep back, you have to roll with intent here). using a drinking glass (or a round cookie cutter about the same size), cut the dough into round circles. put about a tablespoon (or less, less works) of filling in the center of each circle and fold it over (into a half circle). press the edges together, and seal the edges with water (wet the tip of your finger and run it along the sealed edge to cement the sel - this is a good idea, so it doesn't come open while cooking.

Place the filled semicircles on a ungreased baking sheet, bake at 350*, 15 minutes. Makes 24.

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Pirozhki Cabbage Filling

Recipe Based on : Please to the Table by Anya von Bremzen and John Welchman
Serving Size : 6

1 Head Green Cabbage -- finely chopped
3 Tablespoons Unsalted Butter
3 Tablespoons Olive Oil
4 Large Hard-Boiled Egg -- chopped
Salt And Pepper -- to taste
2 Tablespoons Dill -- finely chopped

Blanch the cabbage in boiling salted water for 3 minutes. Drain well and squeeze to remove excess liquid. Heat butter and oil in skillet, add cabbage and cook stirring until soft and colored for 20 minutes. Remove from heat and stir in remaining ingredients. Cool to room temperature and use to stuff pirozhki.

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Pirozhki Meat Filling

Recipe Based on: Please to the Table by Anya von Bremzen and John Welchman
Serving Size: 6

3 Tablespoons Olive Oil
3 Large Onion -- finely chopped
2 Pounds Ground Beef
4 Large Hard-Boiled Egg -- chopped
1/3 Cup Beef Broth
3 Tablespoons Sour Cream
2 Tablespoons Flour
2 Tablespoons Dill -- finely chopped
2 Tablespoons Parsley -- finely chopped
Salt And Pepper -- to taste

Heat oil in skillet, add onions and saute for 15 minutes. In large bowl, combine onions and remaining ingredients. Stir until well blended and use to fill pirozhki.

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Russian Meatball Stroganoff

Recipe By : Complete International One-Dish Cookbook by K. S. Nelson Serving Size : 8
2 Pounds Lean Ground Beef
1 1/2 Cups Soft, Rye Bread Crumbs
1/2 Cup Milk
2 Eggs
2 Tablespoons Dill Or Dillweed
1 Onion -- peeled and sliced
Salt And Pepper
3 Tablespoons Oil
2 Cups Beef Bouillon
1/2 Pound Mushrooms -- sliced
1/3 Cup Fresh Parsley -- chopped
1 Cup Sour Cream

Combine meat, crumbs, spices, eggs and milk in bowl. Make into 2" balls. Saute onions in oil. Push aside and brown meatballs. Add boullion and bring to boil. Simmer for 25 minutes until meatballs are cooked through. Add mushrooms in last 5 minutes. Turn off heat and add parsley and sour cream. Let sit on stove long enough to heat through then serve with egg noodles.

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Other Recommended Cookbooks for Russian Cooking

[Catalot Kitchen]