russian food

Russian chicken fritters or chicken patties, whipped up in no time and bound to make your children (or anyone else) happy.

Chicken Breast Patties - Russian Style

600 g/ 1.3 lbs/ chicken breasts

mayonnaise

eggs

cornstarch

garlic

fine sea salt

pepper

vegetable oil

Dice the chicken breast into fine cubes, about...

Dice the chicken breast into fine cubes, about ½ cm/ 0.2 inches. Place into a bowl, preferably one with a lid.

Add the mayonnaise, lightly beaten eggs, cornstarch, and...

Add the mayonnaise, lightly beaten eggs, cornstarch, and grated garlic cloves. Season generously with salt and pepper. You could add other spices or fresh herbs if you like. Mix well. Cover the bowl with the lid or with cling film. Place in the refrigerator, for about 4-6 hours.

Heat 2 tablespoons oil in a large skillet...

Heat 2 tablespoons oil in a large skillet or non-stick pan. Place one heaped tablespoon of chicken batter into the pan and give it a nice shape with the help of the tablespoon you are using. Repeat until the pan is full, but make sure there is enough place between the fritters.

Cook the chicken patties on medium heat for...

Cook the chicken patties on medium heat for a total time of about 5 minutes, turning once in between, or until cooked through and golden. To make sure that they are cooked through, cut one in the middle, the meat should be completely white.

Place the cooked fritters on kitchen paper, which...

Place the cooked fritters on kitchen paper, which will absorb the extra fat.

Repeat with the remaining batter, adding more oil...

Repeat with the remaining batter, adding more oil between the batches, when necessary.

Serve hot or cold as suggested above.

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Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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My easy Russian cabbage rolls recipe for golubtsi (голубцы) makes a more petite version of my baboushka’s bigger cabbage rolls – one roll was a meal in itself! – and as I cook her savoury pork, beef, carrot and rice filling before stuffing the cabbage rolls, they bake much faster than the larger golubtsi filled with a raw meat mixture, yet they’re equally delicious.

Russian Cabbage Rolls Recipe for Golubtsi (голубцы)

jasmine rice (steamed)

cabbage head)

tbsp neutral cooking oil

145 g onion (finely chopped)

garlic (finely chopped)

200 g carrot (grated)

g pork

beef

tsp salt

tsp black pepper

paprika

tomato sauce

tsp sugar

bay leaves

dill

In a rice cooker, steam one cup of jasmine rice.

Half-fill a large stock pot with water, add a pinch of salt, and bring it to boil.

Core the cabbage head and carefully pull the leaves apart, taking care so that they do not break, then put them in the boiling water until they soften and yellow. Remove with tongs, shake off any excess water, and place each piece separately on a clean tea-towel to cool.

In a fry pan or skillet, sauté the finely chopped onion in a tablespoon of cooking oil until soft and fragrant, add the chopped garlic and continue frying until the onion is translucent. Remove half the onion and garlic and set aside in a dish.

Add another tablespoon of oil and the grated carrot, combining the ingredients, and fry for a few minutes.

Add the minced pork, minced beef, cup of steamed rice, a teaspoon each of salt, black pepper and paprika, and combine well, adding another 1-2 tablespoons of oil if needed (so the mixture won’t dry out in the oven), and fry until just-cooked. Taste, add any additional seasoning if needed, then remove from heat, and set aside.

In a fry pan, add the fried onion and garlic that you set, along with the tin of crushed tomatoes, bay leaves, and a teaspoon each of salt and sugar, and reduce on high heat until thickened.

Spread a layer of the tomato sauce on the bottom of a ceramic baking dish.

Preheat the oven to 220˚C.

Carefully spread one cabbage leaf out on a cutting board, place a generous tablespoon of the savoury meat mixture into the centre of the leaf, tuck in the sides and roll it up, and place it into a corner of the ceramic baking dish. Note: as the cabbage leaves will be in various sizes, smaller leaves may not cover the mixture completely so you may need to use two small leaves.

Repeat until you’ve filled the ceramic dish. Note: our 23cm-long dish held 10 cabbage rolls in 2 rows. (If you have any meat mixture and cabbage leaves left, you could continue making rolls. If you have the mixture but no leaves, it’s delicious on its own or you could use the mixture in an omelette.)

Spread the rest of the tomato sauce on top of the cabbage rolls, making sure to fill the cracks between the cabbage rolls, and between the rolls and dish. Pop the two bay leaves on top and cover with tomato sauce so they don’t burn. Bake for 15 minutes or until cooked. It should not take longer than this as the mixture was already cooked.

Sprinkle with fresh dill and serve at the centre of the table with a dish of sour cream and a salad. If plating individually, plop a dollop of sour cream on top and sprinkle with dill.

This easy Russian fish soup recipe for ukha is based on a centuries-old traditional Russian soup that was said to be a favourite of emperors and peasants alike. A fisherman’s soup, ukha historically included several types of fish – usually perch, pike, trout, and/or salmon – and was traditionally made with a fish head stock. These days, things are kept simple and it’s typically made with one type of fish – we’ve used salmon – some seasoning, vegetables and fresh dill, and is served in dark rye bread and sour cream.

Russian Fish Soup Recipe for Ukha

olive oil

onion

water

salmon

salt

tsp pepper

sugar

½ tsp smoked paprika

carrot

potatoes (peeled,

In a soup pot, fry onion and garlic in olive oil for a few minutes until onion is transparent.

Add two litres of water, 100g salmon, potatoes, carrots, bay leaves, pepper, sugar, paprika, and bring to boil.

Reduce heat and add remainder of the salmon and half the fresh dill, taste, and continue to simmer until potatoes are cooked.

Taste and adjust seasoning if needed, then ladle into bowls and garnish with the rest of the fresh dill, add a dollop of sour cream, and serve with dark rye bread.

Russian Herring Under a Fur Coat Salad (Shuba Salad) is a layered salad made with herring, vegetables, eggs, and mayonnaise. Loaded with flavor, this colorful appetizer is a must-have at your next celebration.

Russian Herring Under a Fur Coat Salad (Shuba Salad)

beets,

carrots,

eggs,

mayo

In one pot, place beets in boiling water (enough water to cover the beets). Boil 1 hour, or until soft when pierced with a knife. The cooking time varies depending on your beets. Some will cook sooner than others, so test all of them. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked beets (I use gloves for this sometimes to prevent from your hands getting stained). Use a cheese grater, grate into a bowl.&nbsp;In a separate pot, boil whole potatoes and carrots about 25-35 minutes, or until smooth when pierced with a knife. Don’t overcook. When cooked, remove from boiling water and let cool to room temperature. Peel the cooked potatoes and carrots. It’s easiest to peel carrots by putting a slit down the length of the carrot and peeling in a circle around the carrot. Grate into separate bowls.Place 4 eggs in another pot of salted cold water and bring them to a boil. Once the water is boiling, cook for 10 minutes. When timer is done, place eggs in a ice bath. Let eggs cool to room temperature. Peel the eggs. Cut in half.While veggies cook, take each herring filet and cut into 4 strips, then cut into 1/4 in cubes. Add into a bowl. Chop the onion as well and add to the same bowl. Finely chop 2 tbsp fresh dill, add to bowl and mix well. Set aside until ready to layer your salad.

METHOD FOR PREP

Using a springform without the bottom part, place it on top of a plate that is slightly larger than the springform.Add the grated potatoes, spreading evenly to the edges, but don’t press down too hard.Add in the herring, onion and dill mixture. Using the spoon spread it to the edges of the springform.Add the grated carrots, spoon on half of the mayo, spreading evenly on top.Add the grated beets, spoon on the other half of the mayo, spreading evenly on top.Carefully grate the egg white part of the hard boiled eggs over the mayo layer, spreading evenly as you grate. Then grate in the egg yolk, you might have some eggs leftover, which is fine.Garnish with fresh dill. Refrigerate for at least 4-6 hours or over night to chill the salad before serving. Release and remove the springform. When serving, cut like you would cut a cake and enjoy. Goes well with a cold beer.

STEPS FOR LAYER ORDER:

This Russian pickled cabbage salad is made with crunchy cabbage, mini sweet peppers, and carrots, pickled overnight in a simple homemade brine, and ready in your fridge to add to any meal for the next 3 weeks!

Russian Pickled Cabbage Salad

cane sugar

avocado oil

vinegar

bay leaf

black peppercorns

green cabbage

mini sweet peppers (about 18-20 mini peppers)

carrots

dill,

Heat water in a pot over medium heat. As water is heating up, add in the salt, sugar, avocado oil, and vinegar to the pot. Bring to a boil and then remove from heat. Add bay leaf and peppercorns to the pot. Set the brine aside to let cool to room temperature.

Make The Brine

While the brine is cooling down, cut and prep the remaining ingredients for the salad.

Remove the outer layer of the cabbage and cut in half. Thinly slice the cabbage using a mandolin or a sharp knife. Discard the core when you get to the end. Place the shredded cabbage into a large bowl.

Thinly slice the mini sweet peppers using a mandolin or a sharp knife. Discard the stem and seeds when you get to the end. Place them into the large bowl with the cabbage.

Peel the carrots and cut into thin matchsticks. Place into the large bowl with the cabbage and peppers.

Peel the garlic and finely chop. Place into the large bowl with other vegetables.

Toss all of the ingredients in the large bowl until they are well combined. Once the brine has cooled down to room temperature, pour it over the cabbage and vegetables in the large bowl.

Place a large round plate over the cabbage so it is covering and pressing on the cabbage and veggies. Place something heavy and waterproof on top of the plate so it can apply pressure. Cover the large bowl completely with a clean kitchen towel and place in a safe place on the kitchen counter. Leave overnight so cabbage has time to marinate in the brine.

The next day, remove the heavy object and plate from the bowl. Add the chopped dill to the bowl with the cabbage and mix until well combined. Transfer pickled cabbage salad to a large air tight container or mason jar including the remaining brining liquid. Place into the refrigerator and let cool for 4 hours before serving.

Store it in the refrigerator for up to 3 weeks in an air tight container or mason jar.

Make The Cabbage Salad

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Top Tags

Chicken Breast Patties - Russian St...

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Top 5 russian food recipes from across the web

The most viewed russian food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Breast Patties - Russian St...

Russian Cabbage Rolls Recipe for Go...

Russian Fish Soup Recipe for Ukha

Russian Herring Under a Fur Coat Sa...

Russian Pickled Cabbage Salad

The most viewed russian food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine