Most often cooked with
Onion
Bay leaf
Garlic
Celery
Dill
Stock
Parsley
PotatoRecipes with carrot
Beef and Ale Stew with Herb Dumplings
Chuck steak simmered in dark ale until it gives, with suet dumplings steamed on the surface of the pot for the last half hour.
Borscht
Beetroot and cabbage soup built on beef broth, with the grated beetroot added late and with acid so it stays red.
Chicken Noodle Soup
Poached chicken and vegetables in a clear stock, with the noodles cooked apart so the broth stays clean rather than thick and starchy.
Chicken Stock
Stock from a roast carcass, held at a bare simmer for hours so it stays clear, and what the onion and tomato soups both ask for.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Escovitch Fish
Whole fish fried until the skin shatters, then dressed hot with vinegar, onion, carrot and scotch bonnet so it pickles as it cools.
Glazed Carrots
Carrots cooked in one layer under a paper lid until the butter, sugar and stock reduce to a syrup that coats them.
Herring Under a Fur Coat
Layers of salted herring, onion, potato, carrot and beetroot under mayonnaise, left overnight so it sets firm enough to cut.
Holodets
Pork trotters and beef simmered for hours until the broth sets to a firm savoury jelly around the shredded meat.
Minestrone
A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.
Mushroom and Barley Soup
Dried mushrooms soaked and their soaking liquor used as the stock, with pearl barley cooked in it until the pot turns thick.
Olivier Salad
Potato, egg, pea and pickle in mayonnaise, cut to an even dice and dressed only once everything is properly cold.
Pasta e Fagioli
Borlotti beans cooked down until half of them collapse, with small pasta cooked in the same pot so the starch thickens everything together.
Plov
Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.
Rassolnik
Barley and pickled cucumber soup, sharpened at the end with the pickle brine itself rather than with vinegar.
Roast Leg of Lamb with Garlic and Rosemary
A bone-in leg studded with garlic and rosemary, roasted hot then moderate and pulled off the heat pink, with gravy made in the tin.
Sauerkraut
Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.
Shchi
Cabbage soup simmered in meat broth, made sour with sauerkraut in winter and with fresh cabbage in summer.
Slow-Braised Beef Shin
Beef shin browned hard then cooked for hours at a bare simmer, until the collagen melts and the meat falls apart under a fork.
Slow-Cooked Beef Ragu
Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.
Split Pea and Ham Hock Soup
Yellow split peas simmered with a smoked ham hock until they collapse into the broth, thickening the soup with nothing but themselves.
Tagliatelle al Ragù
Bolognese ragù cooked for three hours with milk and a little wine, served on fresh tagliatelle rather than spaghetti, which is what Bologna actually does.
Ukha
Clear freshwater fish broth, never thickened and barely seasoned, so what you taste is the fish and the water it cooked in.
Vegetable Stock
A light stock of leek, carrot, celery and onion simmered for only forty minutes, because long cooking turns vegetable stock bitter.
Vinegret
Beetroot, potato, carrot and sauerkraut dressed with oil rather than mayonnaise, with the beetroot oiled first to hold the colour.
Zharkoye
Beef, potato and root vegetables braised slowly in one pot until the meat pulls apart under a fork.