Russian New Year Dishes

New Year is getting closer and we offer you a selection of Russian dishes for a holiday table
Cooking time —
Complication —

New Year is getting closer and we offer you a selection of Russian dishes for a holiday table

Herring Snack Russian Style

500g herring
1 onion
50g sunflower oil
1 tbsp vinegar
mustard to taste

Scale, gut, bone the herrings, cut off their heads and tails. Cut into large pieces, put them on a long plate, and drizzle with oil, vinegar and mustard. Slice the onions into rings and put on the herring.

Tartlets Russian Style

450g puff pastry (defrozen)
1 whipped egg for brushing
1 bunch fresh parsley
1 lemon peel
salt and ground black pepper
150ml sour cream
3 tbsp dried capers
100g smoked salmon
1 tbsp red caviar
1 tbsp black caviar

Preheat the oven to 220 C. Roll out the pastry and cut out 12 rhombs 10 cm long. Cut out the central part of 6 rhombs with a sharp knife to form the rhomb–shaped rims. Brush the rims with whipped egg and put them on the whole rhombs, the brushed side downwards. Put the rhombs on the buttered sheet forming a star. Chill for 30 minutes, them brush the rims with whipped egg and bake for 15-20 minutes. Chill down. Cut the parsley leaving a little for decoration. Mix the parsley, sour cream, lemon peel, salt and pepper. Put the pastry base on a plate and put a few capers on each rhomb. Fill the middle with sour cream. Cut the salmon into stripes and put along the rhomb centre over the sour cream mass. Put a little red and black caviar in the outer and inner angles of the rhombs. Decorate the dish with the remaining parsley.

Pollack with Brisket Russian Style

800g walleye pollack fillet
salt and ground black pepper
150g smoked brisket
2 onions
500ml milk
1 tbsp flour
2 stalks spring onion
1 bunch dill

Rinse, dry and cut the dill finely. Peel and dice the onions. Clean, rinse and slice the spring onions. Rinse and dry the pollack fillet with a paper towel, cut it into portion slices and sprinkle with pepper, salt and dill. Dice the brisket and fry it with the onions for 5 minutes. Put half the brisket with onions into the stew pan, then put the fish slices on it and cover them with the second part of the brisket with onions. Mix milk and flour with a whisk. Add spring onions and pour on the fish. Stew under a lid for 30 minutes at low heat. Serve with boiled potatoes and pickled cucumbers.

Horse-Mackerel Russian Style

800g unprepared horse-mackerel.(400g fillet)
8 potatoes
1 tbsp firm cheese (grated)
2 cups bouillon
1 tbsp flour

Bone the fish, cut into slices, sprinkle with salt and ground black pepper, put on the buttered pan, cover with slices of boiled potato, pour with white sauce, sprinkle with grated cheese, drizzle with margarine and roast in the oven. To make the sauce fry the flour in margarine. Mix it with bouillon and boil for 15-20 minutes.

Boyar Chicken

500g chicken
100g firm cheese
2 cloves garlic
3 tbsp mayonnaise
3 tbsp butter
40g lettuce leaves

Cooking: Tenderize the prepared chicken fillet with a mallet, put the stuffing (part of grated cheese, crushed garlic and chopped herbs) in the middle. Shape the fillet as a roll and fry on butter. Then coat with mayonnaise, sprinkle with grated cheese and roast in the oven till the chicken is ready.

Stuffed Chicken

1 medium-sized chicken
salt and pepper to taste
1/2 cup sour cream
150g butter
5-6 potatoes
350g beef
2 carrots
200g pickled mushrooms
150g breadcrumbs
1/2 cup cream
salt and ground black pepper to taste

Cooking: Rub the chicken with salt and sour cream. Prepare the stuffing: mince the beef, grind the carrots finely, add breadcrumbs, cream, salt, pepper, finely chopped mushrooms, and mix everything. Stuff the chicken, saw it up and put it into a baking tray with melted butter backwards. Put halved potatoes on the side of the chicken to fix its position. Roast the chicken in the oven, from time to time sprinkling it with the exuding juice. Remove the threads and stuffing from the chicken when it is ready, put the chicken on a dish surrounding it with potatoes and stuffing, sprinkle with the juice it was roasting in.

Chicken in Pots

1 chicken
300g cream
100g fresh mushrooms (Ceps, Red-capped scaber stalk, Birch bolete)
1-2 onions
3 tbsp fat herbs, salt and pepper to taste

Cooking: Clean and rinse the chicken, cut it in two halves. Slice the onions into rings, slice the mushrooms and fry with the chicken in fat on a hot pan. Put into a clay pot, add cream, salt, pepper, dill and parsley, and sprinkle with flour. Cover the pot tightly with a thin layer of pastry, put into the oven. Stew till ready. Serve in a pot.

Rabbit in Sour Cream Russian Style

(serves 4)
rabbit renal part and legs
100g lard
70g fat
2 tbsp flour
1 cup sour cream

Prepare the marinade for rabbit renal part: bring to boil water with chopped onions and spices, chill down, add vinegar. Put the rabbit renal part into enamel pot, pour with cold marinade and leave in a cold pace for 3-4 days, turning it daily. Take out the rabbit, rinse, remove the membranes, lard it, pour some water on the tray and put into the oven for 2 hours till the rabbit is ready, sprinkling with the appearing sauce. Add more water as the sauce evaporates, otherwise the rabbit will be a bit too dry. Take the rabbit out, cut into portion pieces, and place on a warmed oval metallic dish. Add flour, salt and pepper to the remaining sauce, pour the sauce on the rabbit.

Bacalhau Russian Style

500g cod fillet
0.5 cup white wine
1 onion
2 tbsp olive oil
1 tsp grated bitter chocolate
5 champignons
1 tbsp flour
1 pinch grated cloves and cinnamon each
salt and pepper to taste

Chop the onions finely and brown it in oil (1tbsp). Add flour and fry for 3 minutes, add a glass of water, stir thoroughly and bring to boil. Add wine, chocolate, salt and spices and boil at low heat 3-5 minutes. Rinse the cod fillet, divide into portions, put into the pot with thick bottom, pour with the prepared sauce and stew at low heat for 15 minutes. Rinse and slice the mushrooms, stew in a separate pan with oil (1tbsp) for 10 minutes, put into the pot with the cod and stew for 10 more minutes. Serve as a separate dish or with boiled rice.

Tea Russian Style

8 tsp tea
boiling water
low-fat milk
candied fruit or jam
lemon juice or cream optionally

Put the tea leaves in a preheated vessel, pour with boiled water, leave for 5 minutes and then pour the brew into the tea-pot. Each guest has to pour him/herself some brew and dilute it with boiled water. If you wish you can add condensed milk, lemon juice or cream. Russians drink tea holding a lump of sugar in the mouth. Instead of sugar you can take candied fruit or jam.

Bon appetite!
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