The Sochi Olympics are a perfect excuse to try out a variety of Russian dishes, from warming
solyanka soup to sweet and sour potted meatballs to delightful pirozhki.
Tom’s Vladivostok Potato Salad
This potato salad—flavored with crabmeat, salmon caviar, and garlic-laced mayonnaise—was created by Tom Hudgins when he lived in the Russian city of Vladivostok.
Russian Pickled Watermelon
The recipe for these savory pickles is based on one that appears in
Pickled: Preserving a World of Tastes and Traditions by Lucy Norris (Stewart, Tabori & Chang, 2003).
See the recipe for Russian Pickled Watermelon »
Russian Punch Cake
Impress your guests with a show-stopping layer cake stuffed with a luscious custard filling and topped with meringue frosting.
Russian-Style Farmers’ Cheese (Pashka)
This recipe is based on one in
Please to the Table (Workman, 1990) by Anya von Bremzen. A clean, one-quart clay flowerpot can be used in lieu of the paskha mold. This recipe was published in our April 2010 issue with Anna Stockwell’s article Easter Sweets.
See the recipe for Russian-Style Farmers’ Cheese »
These quick pickles will improve as they sit; make them ahead and keep them in the fridge for up to two weeks.
Poppyseed Strudel (Mak Pirog)
Filled with a moist, sweet poppy seed paste, this rustic yeast-dough roulade is a comfort food eaten throughout Eastern and Central Europe.