Most often cooked with
Onion
Butter
Egg
Smetana cream
Lemon
Potato
Bay leaf
CarrotRecipes with dill
Beef Stroganoff
Strips of beef seared fast and finished in a soured-cream and mustard sauce that is warmed through rather than boiled.
Blini
Thin yeasted pancakes of buckwheat and wheat flour, cooked in a hot pan and served with soured cream, butter or salted fish.
Borscht
Beetroot and cabbage soup built on beef broth, with the grated beetroot added late and with acid so it stays red.
Buckwheat Kasha with Mushrooms
Buckwheat toasted dry, then cooked pilaf-style with onion and mushrooms so the grains stay separate.
Chicken Kiev
Crumbed chicken breast sealed around garlic-and-herb butter, chilled hard so the filling stays in until cutting.
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.
Crisp-Skinned Salmon
Salmon fillets cooked almost entirely on the skin side in one pan, which crisps the skin and leaves the flesh barely set.
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
Golubtsy
Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.
Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.
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.
Kotlety
Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.
Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.
Lemony Chickpea and Herb Salad
Chickpeas dressed while they are still warm so they drink the lemon and oil, then turned through parsley, mint and dill by the handful.
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.
Okroshka
A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.
Olivier Salad
Potato, egg, pea and pickle in mayonnaise, cut to an even dice and dressed only once everything is properly cold.
Pelmeni
Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.
Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.
Rassolnik
Barley and pickled cucumber soup, sharpened at the end with the pickle brine itself rather than with vinegar.
Salat Mimosa
Tinned fish, egg, cheese and onion layered with mayonnaise and topped with sieved yolk that looks like mimosa blossom.
Shchi
Cabbage soup simmered in meat broth, made sour with sauerkraut in winter and with fresh cabbage in summer.
Solyanka
A thick sour-salty soup of mixed cured meats, brined cucumbers, olives and lemon, built on their brine as much as stock.
Ukha
Clear freshwater fish broth, never thickened and barely seasoned, so what you taste is the fish and the water it cooked in.
Vareniki
Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.
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.