Ukha (Russian Fish Soup)

Here’s a Russian favorite. Ukha, sometimes also spelled as Uha, is a Russian “fish soup” which is mostly just fish broth. The story goes that Russian fishermen would prepare this soup in the woods on open fire using the day’s catch.

The recipe is loose but revolves around making the fish broth. Almost any kind of fresh water fish can be utilized, but small, young fish are more common. We used store bought perch that was only gutted, not scaled or beheaded. Tried to keep things authentic but convenient at the same time. Read More “Ukha (Russian Fish Soup)”

Solianka or Russian Beef Soup

In a land of harsh winters, it’s no surprise that soul-warming soups are a mainstay. Undoubtedly the most recognizable to Westerners is borscht, a beet soup served with sour cream. Cabbage, potato, fish and mushroom soups provide additional comfort during the long Russian winter. “This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.” Read More “Solianka or Russian Beef Soup”

Hearty Bean and Pasta Soup recipe

A great choice of soups in Russian cuisine is explained by the folk habit to have a soup meal at least once a day. Schi, borsch, rassolnik, botvinia, ukha, okroshka, solianka and many others has been a peculiarity of Russia since ancient times. Soups can be made on meat, fish, mushroom, vegetables or milk stocks. Thick nourishing soup, a complete meal-in-a-bowl. Serve with some thick slices of good crusty bread and butter. Read More “Hearty Bean and Pasta Soup recipe”

Borscht with Meat

Cold borscht exists in many different cultures. Some of these include Lithuanian (šaltibarščiai), Polish (Chłodnik, literally ‘cooler’), Belarusian, Ukrainian and Russian (swekolnik) cultures. As a traditional European cold soup, it is akin to preparations like gazpacho, Hungarian cold tomato and/or cucumber soups and meggyleves. Read More “Borscht with Meat”

Baklazhanovaya Ikra recipe

Appetizers, as in any cuisine culture, and Russia is not an exception, serve as small snacks before main course. Russian appetizers (in Russian, they are called “zakuski”) were meant mainly not to provoke keen appetite but to have them with strong drinks. So, most favorite Russian appetizers were all kinds of pickles and cold meats which go best with ice cold vodka. But not only vegetable pickles were used in Russian cuisine, the abundance of sea and river food provided cooks with a wide range of various fish appetizers. Baklazhanovaya Ikra is one of the popular appetizer of Russia. Read More “Baklazhanovaya Ikra recipe”

Azerbaijan pilaf recipe

Russia’s size accounts in part for its rich culinary heritage. Fertile plains provide grains for breads, brews, pastries and cereals. Rivers and seas offer fish, including the coveted caviar-laden sturgeon. Tundra in the north provides wild game, while the southern and eastern reaches introduced Middle Eastern and Asian influences. Azerbaijani Plav (Azerbaijani Pilaf) is a traditional Azerbaijani recipe for a classic dish of rice cooked in chicken stock with sesame seeds and ginger garnished with almonds. Read More “Azerbaijan pilaf recipe”

Apple Sharlott recipe

From olden times bread in the Russia was the evidence of hard work, prosperity and fortune. Guests were welcomed with Russian bread, holiday tables were decorated with delicious ruddy pies; pancakes are the attribute of winter seeing-off. Bread is everything’s head, says Russian proverb. Read More “Apple Sharlott recipe”