Slavic traditional dishes are rich, filling, and bursting with flavor, despite the fact that they haven’t undergone the same worldwide revival as Indian and Vietnamese cuisine. While many of the classic Slavic culinary dishes are heavy, a few lighter choices are influenced by the French. These popular and excellent cuisine items should not be missed if your love hunt brings you to Russia or Ukraine.
Blini, the Russian/Ukrainian variant of the crepe, demonstrate the French influence on Slavic cuisine. Blini, which is somewhat thicker than a French crepe, can be dressed up with sweet or savory fillings and toppings. Blini for dessert are often cooked with white flour, whilst those for meals are typically made with buckwheat.
Blini garnishes range from smoked salmon to fresh cream, handmade jams to hand-picked mushrooms. Another popular blini topping is sour cream. Those searching for a more luxurious alternative may be interested in blini served with caviar.
Beet soup known as borsch has its roots in Ukraine but has become a popular dish in Russia. Several Westerners would find the use of beets as a soup base odd, but there are many reasons why this hearty soup is one of Russia’s most well-known recipes. It is stuffed with meat and sautéed vegetables like potatoes, cabbage, carrots, and onions. It may be served hot or cold, but a dollop of fresh sour cream on top is preferred.
Pelmeni are one of the easiest and most tasty meals to eat in Russia or Ukraine. This dish is made up of considerably more than just flatbread and chopped beef. If your Slavic girlfriend invites you to a traditional lunch or supper, expect to be served pelmeni with sour cream.
Pelmeni are traditionally eaten with a fork and boiled in Russia. Some Russians, however, cook pelmeni in a skillet with different veggies and seasonings. Whatever you do, don’t leave Russia without trying the legendary pelmeni!
If you eat a shashlik, you’re eating the Slavic equivalent of a shish kebab. Thick and chunky chunks of chicken, beef, lamb, or fish are roasted and typically served with unleavened bread in this delectable feast. They may be served with sour tomato sauce or Russian pickles. In Moscow, these hearty delicacies are as frequent in restaurants as they are from street sellers.
The word “solyanka” initially appeared in a piece of literature from the 15th century, which defined the meal as a great option for a quick lunch or dinner. Solyanka soon established itself as a staple on the local tables due to its high-fat content, which was known for slowing down the onset of alcohol intoxication.
The soup, which often contains pork, bratwurst, and pickles, is commonly prepared following a party. It only takes a little patience and around two hours to prepare a decent lunch.
Vatrushka is a sweetened cottage cheese and raisins-filled spherical bun with an open top. The name vatrushka is said to have originated in Russia’s surrounding nations since vatra means “hearth” or “fire” in most Slavic languages. Perhaps it’s no coincidence that Vatrushka resembles a spherical and puffy sun. There have been several varieties of this delectable delicacy over the years. Some residents include homegrown fruits, berries, and even plain white yogurt!
To be fully honest, if you make the vatrushki without any recommendations from Russian homes, it might be really difficult to create a ‘puffy’ finish.
Kvas, which was first fermented over a thousand years ago, is regarded as one of the most refreshing soft beverages in Russia and Ukraine. The major ingredient in kvas is rye, which serves as the drink’s leaven.
If your Slavic girlfriend invites you to a family lunch or supper, the children will almost certainly be served kvas, and you will be invited to try okroshka, which is prepared with kvas.
Okroshka is a refreshing cold soup prepared with chopped vegetables, bratwurst, and kvas. It is often served as a light appetizer or side dish. The term “okroshka” means “sour drink” in ancient Russian.
Some Russians think that because this meal is served cold, it should have a robust and rich flavor. As a result, bratwurst may occasionally be substituted for beef tongue, and kvas can be substituted by airan or salty sour milk.
The original recipe for okroshka was reportedly published in one of the legendary Russian chef Vasiliy Levshin’s cookbooks in the 18th century. Russia enjoys okroshka all summer long because it is tasty and refreshing.
Beef stroganoff, which originated in Russia in the middle of the nineteenth century, is considered a dish of the upper crust. The dish is named after the prosperous Stroganoff family. It is thought that the meal was created for them by one of their French cooks.
The meal itself is made up of bite-sized pieces of pork cooked in a smetana sauce (Russian sour cream). More ingredients have been added over time to create the beef stroganoff that we all know and love today. Onions, tomato sauce, potatoes, and mustard are among the components, and many chefs will sauté the meat. Beef stroganoff is a classic Russian dish that has spread around the world.
You’ve probably heard of pirozhki. These little puff pastries are baked or fried and filled with potatoes, pork, cabbage, or cheese. Stuffed pockets are popular in Russia and Ukraine.
In addition to being a satisfying appetizer, holodets is high in minerals and collagen, which helps keep your bones, joints, and teeth healthy. It is frequently known as ‘Meat Jelly’ in Russia. This is due to the dish’s major ingredients being pig shank meat and bouillon.
The dish is native to northern Russia. It was an excellent dish to have on hand for farmers and peasants who required substantial food throughout the winter months. Holodets are also a favorite hunting meal. It’s great for long days and nights spent out in the outdoors.