Dishes of Russian Cuisine

Today we continue talking about Russian cuisine and introduce new tasty recipes for Russian dishes to you. Meat in pots – so-called ushnoe – has been popular for ages. All classes of society ate it
Cooking time —
Complication —

Today we continue talking about Russian cuisine and introduce new tasty recipes for Russian dishes to you. Meat in pots – so-called "ushnoe" – has been popular for ages. All classes of society ate it. High class ate beef "ushnoe" with prunes in sour cream sauce stewed in pots (it was served with buckwheat porridge). Peasant "ushnoe" was simpler in structure, but not less tasty as it was made in the Russian stove. In the 19th century Georgian shashlik skewer conquered Russia. Vladimir Gilyarovsky found out that the first to sell shashliks with Kakhetia wines in 1870-1890 was George Sulkhanov who called himself a nephew of Prince Argutinsky-Dolgorukov! First, he sold shashlik right in his flat (he did it secretly, without a license). Later, when shashlik became popular with Muscovites thanks to him, he moved to the "Peterhof" Restaurant in Mokhovaya Street.

Yaroslavl Flatbread to Soup

2.5 cups flour
20g yeast
0.2L warm water
1 egg
0.5 tbsp butter
1 tsp salt
3 eggs (hard-boiled)
7 tbsp sour cream
1 tsp flour

Knead pastry with flour, yeast, water, eggs, butter and salt. Put in a warm place. When the pastry rises, knead again, roll out into a flatbread, put on a buttered frying pan, leave to rise. Meanwhile, chop eggs, combine them with sour cream, 1 tsp flour and salt. Stir, brush the flatbread with this mix, and put in the oven. Bake until ready.

Saratov Bream Stuffed

400g morels
3 tbsp butter friable buckwheat porridge
0.5 onion flour and crackers
sour cream

Rinse morels thoroughly, stew them with 2 tbsp of butter until soft, chop finely. Fry buckwheat porridge on a frying pan with onions and 1 tbsp of oil. Combine the mushrooms with porridge, sprinkle with pepper. Clean and disembowel a big bream, make a cut along the back, take out the spine bone, put the prepared filling inside, sew up with a thread, coat in flour and breadcrumbs, fry or roast, periodically drizzling with the oil from the frying pan. Before serving add a little sour cream, heat and serve.

Malorossiski Chicken

600g chicken
4 cups broth
1 onion
1 sweet pepper
2 cups white dry wine
100g rice
2 tbsp tomato paste
1 garlic
50g sunflower oil
1 tbsp lemon juice
100g green peas
15g fresh parsley

Rub the prepared chicken with salt, lemon juice, garlic, and leave to rest for one hour. Fry julienned garlic, onions and pepper in oil. Add browned tomato paste. Chop the prepared chicken into 40-50g pieces, fry until a crust appears. Combine the fried chicken with browned vegetables, add broth and stew until ready. Take out the chicken, add rice, wine, green peas to the sauce, and cook until ready. Put the rice with vegetables on a dish, put the stewed chicken atop, and top with fresh parsley.

Pumpkin Bagels

600g wheaten flour
200g pumpkin
20g yeast
1 egg
2 tbsp sugar
1 cup water
4 tbsp butter
50g chopped almond
1 pinch salt

Dissolve yeast in warm water, add flour, sugar, salt, egg, butter, and knead pastry. Cover the pastry, leave for 3 hours, press down twice during brewing. Grate the pumpkin. Add the grated pumpkin to the pastry, stir and leave to rise. Shape pastry balls, roll them out, and make a hole in the center. Put the bagels on the baking tray covered with parchment, leave to rise, sprinkle with almond, and bake 20 min at 200C.

Petersburg Apple Pudding

10 apples
1 1/2 cups sour cream
5 eggs
1 tbsp flour
2 tbsp sugar
1/2 lemon
1 cup fruit jam
30g butter

Rinse and core apples, put them in a buttered form. Fill the apples with fruit jam. Separate yolks from whites and pound them with sugar, grated lemon peel, flour and sour cream. Add egg whites whipped into foam. Fill the apples with the mix. Bake the pudding at low heat until ready. Take the baked pudding out of the oven, take it out of the form, slice nicely and put the slices on a round dish. You can serve the pudding with fruit jam or chilled boiled milk.

Fish Fried With Cranberries

1kg fine fish (gudgeons, crucians)
600g cranberries
300g honey
1 cup flour

Clean and disembowel fish, coat in flour and fry on a heated frying pan. Crush cranberries, press out juice, add honey to the juice and simmer down to the half. Put the fried fish on a plate and drizzle with cranberry juice and honey.

Arkhangelsk Zrazas (Patties)

700-800g cod fillet
2 tbsp breadcrumbs
salt, ground pepper to taste
for filling:
200-250g fresh mushrooms (cep or champignons)
6 tbsp butter
2 tbsp finely chopped spring onions
2 hard-boiled eggs
salt to taste

Grind cod fillet, add salt, pepper, stir and cut into patties. Prepare the filling: slice mushrooms, fry in oil, combine with salt, spring onions, chopped eggs. Put the filling on the patties, form zrazas, coat in breadcrumbs and fry in the usual way. Serve with stewed cabbage, drizzled with melted butter.

Suvorov Soup

200g fresh-frozen sturgeon
360g fish broth
200g potatoes
1 onion
1 carrot
100g fresh mushrooms
1 tbsp tomato paste
1 tomato
1 garlic fresh herbs
20g butter
4 segments lemon

Slice sturgeon fillet or other fish, fry slightly on butter on both sides, put in a clay pot or a saucepan, add fish broth, sliced raw potatoes, boil, add fried onions, mushrooms, carrots, and cook 10 more minutes. Chop fresh herbs and garlic, cut fresh tomatoes and lemon and put them all in the soup before serving.


For pastry:
2 cups flour
3 eggs
1/2 cup water
salt to taste
for filling:
100g cheese
1/2 cup sour cream
3 tbsp butter

Knead pastry, like for noodles, roll it out 2 mm thick, cut stripes 2-3 cm wide. Cut the stripe into isosceles triangles. Boil them in salted water, drain in a colander. Then combine them in a stew pan with grated cheese, three yolks, three whisked egg whites and sour cream. Stir, put in a buttered form or a frying pan and bake until a light crust appears.

Sweet Belevskaya Kashitsa (Porridge)

2 cups oat flakes
1L water
0.5L milk
0.5 tsp anisetree
0.5 tsp cinnamon
0.5 tsp coriander
4 buds cloves
1 lemon
0.5 cup cream
5-6 tbsp sugar
1 tsp salt

Boil oat-flakes in slightly salted water until viscous, removing all the foam appearing on the surface, even before it starts boiling. Then add milk, stir, bring to boil, remove firm flakes, and cook at very low heat, stirring slowly all the time, adding sugar after 10-15 min, and when it dissolves, add spices, boil 5-7 min, add cream, stir, take off the heat.

Bon appetite!
No one's writing, you can be the first

Similar recipes

Pkhali from the Chef of Kharcho Restaurant

Pkhali from the Chef of Kharcho Restaurant

Pkhali is one of the most popular and beloved by many people dishes of the Georgian cuisine. It is very easy to cook and there are so many variations. You may use almost any vegetables and herbs to co...

Marinated cod

Marinated cod

There are lots of recipes to cook marinated fish. A great variety of such recipes consists of frying pieces of fish in oil. I would like to offer you a recipe of lean fish in marinade. It gets tasty, ...

Fresh sea bass carpaccio with citrus sauce

Fresh sea bass carpaccio with citrus sauce

Hospitable and vivacious brand-chef of Park Giuseppe Restaurant Sergey Lasarev showed us how to cook fresh sea bass carpaccio with citrus sauce – a simple but dainty food.