Russian cooking blends deep flavors with simple ingredients, creating dishes that feel both grounded and generous. These 19 russian recipes reflect the hearty, home-cooked tradition that’s winning over American kitchens. Root vegetables, pickled flavors, and creamy casseroles all show up with purpose. If you haven’t tried them yet, now’s the time to start.
Russian Vinaigrette Salad (Root Vegetable Salad)
Russian Vinaigrette Salad takes about 45 minutes and brings together beets, potatoes, carrots, and pickles in a sharp, tangy dressing. The flavors are bold, earthy, and lightly sweet from the root vegetables. Every bite offers texture, thanks to the mix of chopped ingredients and vinaigrette-soaked crunch. It’s satisfying enough to stand on its own.
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Oven-Baked Buttermilk Chicken And Potatoes
Oven-Baked Buttermilk Chicken and Potatoes is a 60-minute dish with crispy, juicy chicken thighs and tender seasoned potatoes. Buttermilk gives the chicken a deep, tangy flavor and soft texture inside the crust. The whole tray comes out browned and savory, with plenty of pan juices. It’s built for second helpings.
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Fig And Honey Medovik - Russian Honey Cake
Fig and Honey Medovik is a layered honey cake that takes around 2 hours to prepare and chill. It features tender cake layers soaked with honey and cream, sweetened with dried figs. The flavors deepen as it sits, making leftovers taste even better. It’s rich, spiced, and quietly impressive.
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Sauteed Cabbage With Peppers
Sauteed Cabbage with Peppers takes just 25 minutes and uses green cabbage, bell peppers, and onions for a quick stovetop side. The taste is slightly sweet, earthy, and softened by caramelized edges. It works with anything from cutlets to sausage. The texture hits that perfect line between tender and crisp.
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Pan-Fried Sockeye Salmon Recipe
Pan-Fried Sockeye Salmon is ready in about 20 minutes and highlights rich, buttery salmon fillets with a golden crust. It’s seasoned simply to let the fish flavor shine. The skin crisps up perfectly while the inside stays juicy. It’s clean, fast, and built for any weeknight.
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Buckwheat Kasha With Camarelized Mushrooms And Onions
Buckwheat Kasha with Caramelized Mushrooms and Onions takes around 40 minutes and tastes like warm comfort. Earthy mushrooms and sweet onions play off the nutty buckwheat for a filling, textured dish. It’s naturally gluten-free and works as either a side or main. The flavor is mellow and deeply satisfying.
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Pasulj Serbian White Bean Soup
Pasulj is a hearty white bean soup that simmers for 1 to 2 hours and brings smoky richness to the table. Made with beans, vegetables, and smoked meat or sausage, it’s filling and packed with depth. The broth thickens slightly as it cooks. It’s the kind of dish you crave in cold weather.
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Baked Creamy Salmon
Baked Creamy Salmon takes 30 minutes and blends tender salmon with a rich sour cream-based topping. The fish stays juicy under a golden, herb-speckled layer. It’s mildly tangy and melts easily on the fork. It’s simple enough for dinner and rich enough to feel like a treat.
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Bosnian Pita Pie
Bosnian Pita Pie is a hand-rolled phyllo pastry packed with spiced potatoes and onions, ready in about an hour. The crust comes out flaky, the filling soft and well seasoned. It’s savory, crisp-edged, and excellent warm or cold. It holds together beautifully and slices cleanly.
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Russian Cottage Cheese Pancakes
Russian Cottage Cheese Pancakes, or Syrniki, take about 30 minutes and are made with farmer's cheese, eggs, and flour. The texture is tender inside and lightly crisp on the outside. They’re slightly sweet with a tangy finish from the cheese. They pair with jam or sour cream for breakfast or dessert.
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Quick-Pickled Russian Sauerkraut
Quick-Pickled Russian Sauerkraut takes just 25 minutes and brings a sharp, fresh crunch to the plate. It combines shredded cabbage, carrots, and a warm brine for instant bite. The result is tangy, slightly sweet, and ready the same day. It works as a topping, a side, or part of a salad.
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Cold Haddock In Carrot Lemon Sauce
Cold Haddock in Carrot Lemon Sauce is a chilled seafood dish that takes about an hour including cooling time. Poached fish is paired with a citrusy, slightly sweet carrot sauce. The flavors are light and clean with a smooth, silky texture. It’s served cold and made to be refreshing.
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Russian Piroshki
Russian Piroshki are handheld buns filled with potatoes and mushrooms, baked or fried in under an hour. The dough is soft and slightly sweet, while the filling is savory and warm. Each bite balances comfort and heartiness. They travel well and reheat beautifully.
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Cherry Cobbler
Cherry Cobbler bakes in about 40 minutes and features a golden crust over juicy, tangy cherries. The filling thickens as it cooks, bubbling into the topping. It’s simple, rustic, and best served warm. The gluten-free version still keeps the texture just right.
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Sheet Pan Paprika Chicken And Veggies
Sheet Pan Paprika Chicken and Veggies takes about 45 minutes and pairs juicy chicken thighs with seasoned vegetables. The paprika adds warmth without overpowering the dish. It’s roasted until everything caramelizes slightly and the juices coat the tray. It’s easy cleanup and solid flavor in one pan.
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Russian Potato Salad (Olivier Salad)
Russian Potato Salad, also known as Olivier, takes 45 minutes and is made with potatoes, carrots, peas, pickles, and mayo. It’s creamy, tangy, and dotted with crunch from the vegetables. The flavor is smooth, rich, and perfectly balanced. It works as a side or light main.
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Roasted Eggplant Soup
Roasted Eggplant Soup takes about 50 minutes and blends eggplant with tomato, garlic, and spices for a smooth puree. The taste is smoky, earthy, and gently acidic. It’s warming without being heavy. Serve it with crusty bread or a swirl of cream.
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Pickled Beet Cucumber Salad
Pickled Beet Cucumber Salad takes about 30 minutes and combines sharp, tangy beets with crisp cucumbers. The dressing brings in vinegar and a touch of sugar. It’s bright in both flavor and color, with a clean crunch. It cuts through heavier dishes easily.
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Ukha Russian Fish Soup
Ukha is a light Russian fish soup that takes about 40 minutes and uses white fish, potatoes, carrots, and herbs. The broth is clear and delicate with a hint of pepper. Each spoonful has clean flavor and gentle seasoning. It’s great with rye bread or lemon on the side.
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