Russian Recipes

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.James Oseland
See the RecipeJames Oseland
See the RecipeJames Oseland
See the RecipeTodd Coleman
Caviar with Blinis
Blini are traditionally made with buckwheat flour but our recipe uses white flour for a lighter result. See the recipe for Caviar with Blinis»Michael Grimm
Ukha Soup
RUSSIA Salmon has been a pillar of Russian cuisine for centuries. In lean times, all parts of the fish went into the soup, say Glenn R. Mack and Asele Surina in their book Food Culture in Russia and Central Asia. But in "more prosperous times [they] were strained out to make a clear broth".André Baranowski
See the RecipeAndré Baranowski
See the RecipeAndré Baranowski
See the RecipeAndré Baranowski
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 »André Baranowski
Russian Punch Cake
Impress your guests with a show-stopping layer cake stuffed with a luscious custard filling and topped with meringue frosting.Landon Nordeman
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 »Todd Coleman
Pickled Tomatoes
Pickled Tomatoes
These quick pickles will improve as they sit; make them ahead and keep them in the fridge for up to two weeks.Todd Coleman
Russian Caravan
Russian Caravan
Bourbon lends warmth to this tea-based cocktail.Anna Stockwell
Russian Egg and Mushroom Salad (Salat iz Yaits i Gribov)
Russian Egg and Mushroom Salad (Salat iz Yaits i Gribov)
Dill and dijon mustard add tang to Russian egg and mushroom salad, which is delicious on sourdough rye.Michael Kraus
Poppyseed Strudel (Mak Pirog)
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.Maxime Iattoni
Bow-Tie Pasta with Buckwheat Groats (Kasha Varnishkes)
Bow-Tie Pasta with Buckwheat Groats (Kasha Varnishkes)
The recipe for this classic Russian Jewish dish of sauteed onions tossed with pasta and buckwheat groats comes from Philip LopateTodd Coleman
Borscht
Borscht
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, this beet-based soup is the quintessence of good Eastern European cooking.Todd Coleman
Russian Sweet and Sour Beef Soup (Solyanka)
Russian Sweet and Sour Beef Soup (Solyanka)
A mix of fresh and cured beef and pork gives this classic sweet and sour soup heft.James Oseland
Russian Cheese Pancakes (Syrniki)
Russian Cheese Pancakes (Syrniki)
Home cook Yelena Bachko gave us the recipe for these tangy, tender pancakes, made with tvorog (a type of quark).Todd Coleman
Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)
Russian Lamb Kebabs with Tomato-Prune Sauce (Shashlik)
Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs in this traditional Russian dish.Todd Coleman