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Browse: Home / Food and Drinks

What is your opinion about the Russian Cuisine?

Question by Hibou: What do u know ab Russian Cuisine?
Have u ever been to any russian Restaurant?
What do u like/dislike regarding this cuisine?
What have u eaten before or would like to try once?
I know enough, as i’m Russian :))

Early answers:

Answer by Colombi@n Cutie
dont no nothin bout russian food go online and google

Answer by Lori J
I love Eastern Euro food, as I’m Slovak. Too many people think of this kind of cuisine as too heavy and fattening, and it needn’t be.

Answer by Gods Child
My wife is from Poland and knows how to cook both Polish and Russian foods.
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BITOKES A LA RUSSE – RUSSIAN HAMBURGERS (JVN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ground meat Russian
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground round
8 tb Butter
1/8 ts Nutmeg
Salt
Pepper
1 c Bread crumbs
1/4 c Fine chop onion
1/2 tb Flour
1/8 c Dry white wine
1/2 c Sour cream
1/4 c Heavy cream

Add nutmeg, salt, pepper and 6T butter to meat. Roll
into 8 balls. Coat with breadcrumbs. Flatten into
hamburger shape. Score tops of patties in a crisscross.

Brown patties in remaining 2T butter. Transfer to warm
platter. Wilt onion in skillet. Sprinkle with flour.
Add wine. When it boils, stir in sour cream. Add salt,
pepper. Stir off heat one minute. Add heavy cream.
Return to heat and bring just to a boil. Spoon over
patties.
0000000000000000000000000000000000000000000000
Title: Pisnyi Borsch (Meatless Beet Soup)
Categories: Russian, Christmas, Soups, Vegetables
Servings: 10

2 lb Beets
1 lg Carrot
1 md Parsnip
1 md Turnip
2 lg Celery Ribs
2 md Onions
1 lg Bay Leaf
3 Peppercorns; Use 4 If
-Desired
3 Dried Boletus Mushrooms; OR
1/2 lb Chopped Mushrooms
;Liquid From The Cooked
-Mushrooms, Optional
1 qt Beet Kvas; OR
1 ts Sour Salt; Crystalized
-Citric Acid If Not Using
-Kvas
2 ts Salt
1 ts Ground Pepper; Or To Taste
2 ts Fresh Dill; Chopped

Soak boletus overnight. Cook in a little water until tender. Cool, reserving the liquid, and chop finely. Scrub the beets and cut into quarters. Cover with water and cook over low heat until tender, about 1 to 2 hours. Cool and pour off the liquid, reserving it. Slip off the peels. (Wear rubber gloves to prevent purple hands.) This may be done a day in advance. Peel and cut up the other vegetables. Add the bay leaf, peppercorns, and boletus or mushrooms to the vegetables, with enough water to cover, and cook, in a large aluminum pot over low heat, until tender.Strain the beet liquid into the vegetables. Shred the beets in a processor or on a medium grater, and add. Simmer for about 10 minutes and strain into a large pot. To keep the broth clear, do not press the begetables. Add the beet kvas, mushroom liquid, pepper and salt. bring to a gentle boil, then turn the heat low. Taste, the flavor should be tart, mellow, and full. For more tartnes, add fresh lemon juice or sour salt. Keeps
well in the refrigerator. Reheat gently; do not overcook or the color will turn brown. To serve, pour over 3 or 4 vushka (dumplings) in soup plates and garnish with the fresh dill.
00000000000000000000000000000000000000000000000000
KURINOYE FILE SO SMORCHKANI (STUFFED CHICKEN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Russian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken Stock Or Canned
-Broth
1 oz Dried Morels — Rinsed
1 lg Whole Boneless Chicken
-Breast — (About 1 1/2 Lb)
-Halved
7 oz Ground Chicken Meat
1 lg Egg — Slightly Beaten
2 tb Fresh Parsley — Chopped
1 tb Fresh Dill — Finely Chopped
— Salt And Freshly
Ground
-Black Pepper, To Taste
1/3 c Dry White Wine
1/2 c Heavy Or Whipping Cream
2 tb Unsalted Butter — Chilled And
-Cut Into Pieces
2 ts Dry Vermouth

Bring 1/2 cup of the chicken stock to a boil and pour
over the morels in a heatproof bowl. Soak for 1 hour,
then drain, (Reserve the liquid) and chop fine.
Strain the soaking liquid through a coffee filter and
set aside. Place each chicken breast half between two
sheets of waxed paper and pound with the flat side of
a meat pounder until thin. In a small bowl, combine
the ground chicken, egg, 1 tb of the parsley, the dill
and 2 tbls of the chopped morels. Season with salt
and pepper and mix

Read all the answers in the comments.

What do you think?

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Comments ( 3 )

  1. MissMary says

    Russian Cabbage Soup

    Ingredients:
    1 tablespoon olive oil
    1 onion (I used red), diced
    1 cup sliced carrots
    2 garlic cloves, sliced
    10 cups liquid (you can use chicken stock, vegetable stock, beef stock or water. I used 6 cups of liquid left from cooking a brisket + 4 cups of water)
    2 dried de Arbol peppers (optional)
    3 potatoes (I used red), cubed
    1 cabbage, sliced
    salt & pepper
    parsley, finely chopped
    sour cream

    Preparation:
    In a pan heat the oil, add carrots, onions and garlic and saute for about 10 minutes.
    In a soup pot bring the liquid to a boil, add potatoes and cook till almost tender.
    Add carrots/onions/garlic mixture to the potatoes. Add de Arbol peppers and cabbage. Bring the soup to a boil, lower the heat and simmer for about 10 minutes. Serve with parsley and sour cream (or mayonnaise).

    Cucumber & Radish Salad

    Ingredients:
    1 cup sliced English cucumber
    1 cup sliced radishes
    1/4 cup chopped dill
    1/4 white onion, finely chopped
    2-4 tablespoons Greek Yogurt or sour cream
    salt & pepper to taste

    Preparation:
    Combine all ingredients in a bowl and either chill for 20 minutes or serve right away.
    Variations: The salad can be made with added peas, boiled potatoes or boiled eggs. You can also add scallions or red onions, and use either mayonnaise or sunflower oil instead of yogurt or sour cream.

    Captains Chicken

    Ingredients:
    2 tbsp. butter
    3 medium white onions (1 chopped, 2 thinly sliced)
    2 cloves garlic, finely chopped
    1 1⁄4 cups mayonnaise
    1⁄3 cup golden raisins
    1⁄3 cup raisins
    1⁄4 tsp. dried marjoram
    1⁄4 tsp. dried thyme
    1⁄4 tsp. freshly ground nutmeg
    1⁄4 tsp. ground sage
    Salt and freshly ground black pepper
    1 5-lb. chicken
    1 tbsp. steak seasoning, such as McCormick’s Grill Mates Montreal
    1 tbsp. canola oil
    6 white potatoes (about 3 lbs.), peeled and sliced crosswise into 1⁄4″-thick rounds (or waffle cut)
    4 medium carrots, sliced crosswise into 1⁄4″-thick rounds; one small piece cut into a matchstick
    1 1⁄2 cups grated jarslberg cheese
    2 bay leaves
    2 cups chicken stock
    4 cherry tomatoes
    1 head green leaf lettuce
    1 hard-cooked egg, peeled
    1 1″ round cooked beet

    Preparation:
    Heat oven to 350°. Heat butter in a skillet over medium heat. Add chopped onions and garlic and cook until golden brown, about 10 minutes. Transfer to a bowl; let cool. Add 1⁄4 cup mayonnaise, raisins, marjoram, thyme, nutmeg, sage, and salt and pepper to taste; stir to make a stuffing. Season chicken, inside and out, with 2 tsp. steak seasoning and salt and pepper to taste. Stuff chicken cavity with stuffing; tie legs together with kitchen twine.
    Grease an 11″ x 14″ roasting pan with oil. Arrange half the potatoes in pan, top with half the carrots and sliced onions, and season with half the remaining steak seasoning and salt and pepper to taste; top with half the cheese. Repeat process with remaining potatoes, carrots, onions, steak seasoning, and cheese. Nestle bay leaves in vegetables, then pour chicken stock over the top; dollop all over with half the remaining mayonnaise. Arrange chicken on top, breast side up, and spread chicken with remaining mayonnaise. Roast, rotating pan and basting chicken halfway through, until chicken is cooked through, about 11⁄2 hours. Remove pan from oven; increase heat to 425°. Transfer chicken to a plate. Return pan to oven and roast until potatoes are golden, 15–20 minutes more. Serves 6 to 10.

    Russian Tea Cakes

    Ingredients:
    1 cup butter, softened
    1/2 cups confectioners’ sugar
    2 1/4 cups flour, sifted
    1 tsp vanilla
    3/4 cup finely chopped walnuts

    Preparation:
    Preheat oven to 400 degrees. Cream butter and sugar. Add flour, vanilla, and walnuts. Form into 1-inch balls and place on ungreased baking sheet. Bake for 12 to 14 minutes. Watch carefully! While warm, roll in additional confectioners’ sugar. Makes 4 dozen

    Black Russian

    Ingredients:
    1 part vodka
    2 parts Kahlua

    Preparation:
    Pour both ingredients into an old fashioned glass.

    Black Cassis Russian

    Ingredients:
    1 part vodka
    1/2 oz creme de cassis
    1 1/2 parts Kahlua

    Preparation:
    Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass.

    Reply
  2. curious says

    i’ve never been @ a russia resturaunt before. i like pelmeni, shashlik, plov…good ol’ borsh, potatoes with podliv (different than american gravy). i’m not sure what russian cusine is known for… from what i know, we borrow bits and pieces from other countries. but if i get a chance, id like to go to a russian resturant.

    Reply
  3. Areena says

    Hehe… I’m Russian, but really don’t like much of our food… 🙁
    Most of the dishes are too plain for me

    Reply

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